Happy July!! Garden Coordinator Christina checking in again from Grow Appalachia’s Partner site, Over-the-Rhine People’s Garden:)
July has been a busy month for us! The rain showers stopped and the sun is shining brightly on our garden. We have had many big work days with youth groups, community members, Paul Mitchell the School Cincinnati, and even participated in a Health & Wellness Fair. We have accomplished so many tasks on our list this month, and now everyone is feeling grateful for the food and beauty the garden provides for the neighborhood. Below are some of the highlights from this past month. A very special thank you to all of the gardeners, coordintors and volunteers that made July so successful!
Paul Mitchell the School Cincinnati sent their Green Team to the garden twice this month to work with the community. The Green Team is a group of Paul Mitchell Future Professionals who help their school and local community find ways to reduce, reuse and recycle. Green Team ROCKS!
During her first visit to the OTR People’s Garden, Lindsey is feeling very accomplished! After weeding the children’s section of the garden, she planted a variety of mint, and hung recycled art signs we designed.
Later in July our Garden Coordinator, Ali, led a summer class with the local youth. During this class the children learned how to harvest and prepare food. They also used paint to create beautiful art inspired by the Over-the-Rhine People’s Garden.
Another fun day this month was when when local photographer Laura Parsons Jones, owner of Pmagine The Possibilities Photography and Creations, came for a photoshoot and tour of the garden. She came to the garden just at the right time to enjoy some sweet blackberries while we explored the urban garden site. Here are a few photos from her shoot. Thank you Laura for your love of gardens and great photos!
Another fun project in July was filling the market garden beds with food for the restaurant we have plans to work with later this summer. We planted zucchini, cantaloupe, greens, beets and spinach. Below, Ali teaches us how to create “zucchini pillows”.
Here are a few yummy ideas from Garden Coordinator Ali. Enjoy!
Basil Pesto is next on the list:
Harvest basil from garden and wash.
Gather a few more items: oil, seeds, salt, pepper and blender.
Blend and add fresh organic lemon zest.
Toss in pasta or spread onto grilled bread and enjoy!
Do you have tons of cucumbers growing in your garden? Are you tired of eating cold cucumbers? Not in the mood to make pickles? Try grilling your cucumber just as you would a summer squash. Simply brush your cucumbers with olive oil and the seasonings you may like. Tastes great on salads or in sandwiches!
The next group of pictures shows a way to cut collards for salad. Traditionally collards are cooked, however, collards can also be eaten raw as sandwich wraps or salad greens. Simply stock up your collard leaves, roll them all together, and slice them closely. Dress your collards with lemon and olive oil, add seasoning to taste. The collards are much easier to chew when cut up small like this. I really love collard salad with some fresh avocado and some Bragg Salad Dressing.
Thank you for checking in with us and we will be back with many more updates and photos in August!
Peace, Love and Garden Onward!!
– Garden Coordinator, Christina