I volunteer at a local church’s soup kitchen. They just started and have their own organic garden and want to incorporate it into the kitchen. Being a Pagan activist I love this idea. I would like input please. I do want to help them properly. Any recipes, tips, advice, or fund raising ideas are appreciated. They are very good people and help my local community, especially those destitute and homeless. Thanx.Peace.
I did not mean to imply that the recipes themselves are organic. I thought it would add a detail that would attract responses. Likewise the detail of the homeless was not to attract honor for myself but imply that the recipes needed to be nutritious.
Comments
It isn’t the recipe that is organic, it is the INGREDIENTS that are organic. All recipes are organic if the ingredients are organic. Volunteering to help feed hungry people is a very good thing to do. Thank you for helping those people.
Jim’s Roasted Organic Potatoes with Golden Garlic Sauce
Serves 4-6
6 to 8 washed, all purpose organic potatoes. Harvest from your organic garden, unpeeled, carefully cut into 1-inch chunks
6 Tablespoons olive oil
18 to 20 fresh harvested cloves of garlic, peeled and sliced (about 1/3 cup)
1 Tablespoon granulated sugar
1/4 cup balsamic vinegar
2 Tablespoons dry white wine
1/3 cup freshly chopped basil from your organic herb garden
Peppercorns, freshly ground
1 Tablespoon fresh chopped parsley from your organic herb garden
Preheat oven to 425°. Put 3 Tablespoons of the olive oil in the bottom of a 9 x 13-inch baking dish and heat in oven for 5 minutes. Add organic potatoes, tossing to coat them. Roast the organic potatoes, turning occasionally, for 30 to 35 minutes or until tender.
While the organic potatoes are baking, prepare garlic sauce: In a small skillet, heat remaining 3 Tablespoons olive oil, add cloves of garlic. Cover and cook over very low heat for 7 to 10 minutes, or until garlic is tender. Sprinkle with sugar and stir until garlic is caramelized. Add balsamic vinegar, white wine, basil and simmer 2 minutes. Spoon sauce over the roasted organic potatoes. Sprinkle with the fresh ground pepper and parsley and enjoy this roasted treat.
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Mike’s Organic Garden Rainbow Coleslaw
Serves 6-8
5 to 6 Tablespoons organic mayonnaise
1/2 cup plain yogurt
6 Tablespoons organic apple juice or cider
1/2 teaspoon granulated sugar
1 teaspoon prepared mustard (Your choice)
1 teaspoon prepared seasoning (Your choice)
3 cups shredded organic garden cabbage
1/2 cup shredded organic garden carrot
1 large organic garden fresh, red bell pepper, cut into thin strips
1 medium organic garden fresh, orange bell pepper, cut into thin strips
1 medium organic garden fresh, yellow bell pepper, cut into thin strips
6 organic garden fresh, scallions, thinly sliced (including some of green stalks)
1 clove of organic garlic, minced (Optional)
Sea Salt and Pepper (Optional)
In a large bowl, combine first 6 ingredients. Mix and stir completely. Add the organic vegetables and toss to coat them with the dressing. Chill 2 or more hours in a covered container. Garnish with the thin strips of the organic red bell pepper before serving this masterpiece.
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Chrissy’s Organic Garden Rainbow Berry Cobbler
Serves 10 - 12
3 pints fresh picked from your organic garden, organic strawberries
1 pint fresh picked from your organic garden, organic blueberries
1 pint fresh picked from your organic garden, organic raspberries
1 pint fresh picked from your organic garden, organic blackberries
1 1/2 cup total granulated sugar
1/4 cup all purpose flour
2 Tablespoons vanilla extract
1 biscuit dough recipe made from a prepared mix (i.e.Bisquick)
1/2 teaspoon freshly ground cinnamon
1 Tablespoon granulated sugar
Preheat your oven to 425°.
Wash all your organic strawberries and hull them. Put two pints of the strawberries in a heavy pot along with the other organic garden berries, 2/3 cup of the total sugar, and all the flour.
In your food processor, puree the remaining pint of organic strawberries, along with the rest of the total sugar and the vanilla. Pour the puree blend over the organic berry mixture in the pot, and bring to a boil, stirring constantly.
Carefully pour the hot mixture into a 9 x 13 baking dish. Drop the prepared biscuit dough by spoonfuls on top of the hot fruit until it is almost covered. Mix the 1Tablespoon granulated sugar with the ground cinnamon and sprinkle this over the dough. Bake for 35 to 40 minutes until the top is light brown. Serve warm and topped with fresh whipped cream. Save this organic recipe along with your other delicious organic recipes. This is a wonderful berry treat right from your own organic garden.
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Uncle Steve’s Fresh Garden Cucumber, Onion and Radish Salad Recipe
Makes 4 fresh delicious servings
3 fresh picked garden cucumbers from your organic vegetable garden.
1 small fresh garden onion from your organic vegetable garden.
4 medium fresh garden radishes from your organic vegetable garden.
1 Tablespoon olive oil.
2 Tablespoons freshly squeezed lemon juice
2 cloves fresh crushed garlic, from your organic herb garden. (Go for it or optional)
Salt, plain or iodized to taste.
Freshly ground pepper to taste.
1. Carefully peel, halve, and seed the fresh organic garden cucumbers.
2. Diagonally cut the cucumbers into thin slices.
3. Peel and cut your onion into very thin slices.
4. Wash your garden radishes and cut them into julienne strips.
5. In a mixing bowl, add olive oil, lemon juice, crushed garlic, and a dash of salt and pepper.
6. Add the vegetables to the mixing bowl and toss with the ingredients together.
7. Taste the salad. Adjust with salt and pepper to taste.
This is a very easy and quick, fresh delicious garden salad to prepare. Enjoy the day…!
Return all organic vegetables and kitchen preparation scraps to your organic compost area. Recycle to our earth…!
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