East Garden Club in the news!

At our last garden club meeting, a reporter from the Grand Rapids Press came to check out our garden and meet the members of Garden Club. We are featured in today's (September 20) newspaper. Check it out online http://www.mlive.com/news/grand-rapids/index.ssf/2009/09/planting_harvesting_eating_par.html

Week 14: Tomatoes and Basil

Italian Caprese Salad

Slice tomatoes.
Slice a ball of fresh Mozarella.
Arrange the tomatoes and Mozarella on a plate. Drizzle olive oil and Balsamic Vinegar over top. Sprinkle chopped basil on top. Salt and pepper to taste.

Week 14: Kale

Kale Chips

Remove stems from kale and tear into 2 inch pieces. Place on a cookie sheet. Spray or brush with olive oil. Use your fingers to rub it into each piece. Salt with sea salt or kosher salt. Bake at 350 degrees for 8-10 minutes or until crunchy, but not brown. Eat like chips or crumble into soup or on top of pizza.

Week 14: A Celebration Feast

Wow! What a fun time we had today! Everyone brought treats to share. We had zucchini bread, carrot-raisin cinnamon muffins, applesauce, strawberries, italian caprese salad, salsa, dilly beans and kale chips. We had a delicious feast! Thanks everyone for bringing something to share! Send in your recipes and I'll post them!