Summer Salad Recipe

Kale, Peach, Corn And Feta Salad

 While lettuce-based salads turn sadder and soggier the longer they sit in dressing, the sturdier leaves of kale just get nicer. This particular combination, inspired by a salad served at Brooklyn's Diner, matches kale with juicy peaches, briny feta and corn shaved right off the cob.

Makes 6 servings

1/4 cup olive oil
Juice of 1 lime
2 tablespoons sherry vinegar
Dollop honey
Salt and pepper to taste
1/2 small red onion, sliced into thin half-moons
1 bunch kale (red Russian is especially nice), washed and torn into small pieces
1/2 bunch cilantro, washed and coarsely chopped
2 ears corn, cut off the cob
3 peaches, cut into slim wedges
1/4 cup feta (preferably a moist, mild feta, like French or Israeli), crumbled

In a large bowl, whisk together the olive oil, lime juice, sherry vinegar and honey. Season with salt and pepper to taste. Add the onion, and let sit for a few minutes to mellow.

Add the kale and cilantro, and mix well to coat with the dressing. I like to sandwich two aluminum bowls together and shake, shake, shake until it's coated. Let sit for an hour, refrigerated or at room temperature, for the kale to absorb the dressing and soften. Scatter the corn, peaches and feta over the top and serve (or pack in containers for your picnic).

thanks to Jerry Jereb for this one.

New SGPGA Website Unveiled

The Siskiyou Gardens, Parks and Greenway Association  (SGPGA) has unveiled its new website. Highlighting projects completed by all of its "parts"; the website has a section devoted to the Yreka Community Gardens and one highlighing the Childrens' Garden, as well as the Native Plant Nursery and Arboretum, The Yreka Creek Greenway and Greenhorn Park.  Check it out online and on Facebook to see what we are doing.
Thanks SGPGA for helping spread the word and sharing the work!
http://www.sgpga.org/

Weed, Water and Harvest

Crab Grass grows up through the cardboard
path coverings.  And watering makes it worse.
Try to keep the paths dry, watering only inside
your bed.  Deep watering can also cause seepage into the paths
which can increase weed growth.

  Its time to start our summer harvesting. Zuccini, greens, onions, garlic and other early summer crops are ripe.  Harvesting at the right time can make a big difference.  Waiting to harvest can sometimes make the produce less nutritious, and often keeps the plant from maximum production.  Adjusting harvesting can improve the total harvest amount.  In short, your garden plot will not wait for you.  So weed, water and enjoy.

White Top and Morning Glory near the Circle Bed.
These two weeds are noxious. They need to be pulled and
placed in the black weed cans.

Plant Sales Coming in May

Our plant start sales are scheduled.  Jointly with the Yreka Garden Club we will be selling good looking veggie and flower starts on the next 3 Saturdays: May 5, 12 and 19.  Check the calendar for exact times for each date.  Come out and support your community.  And thanks for spreading the word!

Ode to an Earthworm

Perceived as lowly,
But actually holy,
The earthworm feeds the soil.

Humble in looks,
Often skewered on hooks,
Silently it toils.
Woven into the dirt,
Never rude nor curt,
It performs its work unseen.

Even its waste
Improves the taste
Of every pea and bean.

Ann Myers

Open House!

The garden is going to hold an open house at the Purple Plum on January 24th. We will be serving appetizers and desserts from 4pm-7pm. Come to meet your fellow gardeners and let us know what you liked and didn't like about the previous year. We'll also be giving away free seeds to get you started this spring. All are welcome!

Email us if you have any questions.

Yummy Winter Soup

If you stopped by our booth at the Yreka Chamber of Commerce' Night of Lights, you might have tried our yummy soup.  Here is the recipe.  Thanks Kate!

Thai Pumpkin Soup
2 TBL oil
1 onion chopped
1 TBL brown sugar
2-4 cloves garlic, crushed
1 small pumpkin, cooked or peeled and chopped into chunks
1 cup water or broth
1 15 oz. can coconut milk
3 TBL hot sweet chili sauce (Mae Ploy)
1 TBL lemon grass, chopped, or 1 TBL grated lemon peel
1 TBL fish sauce (I skip this and just add 1 TBL salt)
1/4 cup chopped fresh cilantro (I skipped this too)

Cook the onion with the oil, brown sugar and garlic until soft. Add the pumpkin, water, coconut milk, chili sauce, lemon and fish sauce (if using). Simmer for about 25 minutes. Remove and puree in a blender until smooth. Yum!