Portland Organic Gardens June 2010 Newsletter

Check out Portland Organic Gardens June Newsletter here: http://docs.google.com/View?id=dfvspdg_6hskkd998

Portland Organic Gardens May 2010 Newsletter

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http://docs.google.com/View?id=dfvspdg_1hpwpd8f6
Check back often for updates, recipes and garden stories . . . it only gets tastier from here on out!

Roasted Tomatillo Avocado Salsa

Roasted Tomatillo Avocado Salsa

• 1 lb tomatillos, husks removed and quartered
• 1/2 of a large onion, chopped roughly
• 2 large jalapenos, halved
• 3 large garlic cloves, chopped roughly
• The juice of 1/2 a lime
• 1 large avocado, chopped into small pieces
• 1/4 c extra virgin olive oil
• freshly ground black pepper

Preheat broiler. In a glass baking dish place tomatillos, onions, jalapenos, and garlic, season with pepper, add olive oil and toss until well coated. Place in broiler for 20 min. or until vegetables are well charred, stirring every two -three minutes. Allow mixture to cool, process in a blender or food processor. Allow mixture to chill in refrigerator for two hours. Before serving add avocado and lime and stir.

First Frost – October 11, 2009

Fall is here! Leaves are brilliant shades of orange, gold and red colors, the weather is changing and summer crops are working on their last efforts of growth.

Portabella Mushroom and Spinach Baguette

Portabella Mushroom and Spinach Baguette

• 1 t olive oil
• 1 large portabella mushroom
• 2 c fresh spinach
• 3 cloves garlic (minced)
• Havarti Cheese (sliced)
• tomato (sliced)
• 4 T fresh pesto
• Baguette

Pre-heat oven to 350 degrees. Saute the olive oil and garlic in a small frying pan on medium heat for 2 – 3 min. Slice the portabella length wise, into skinny little strips and add to the fry pan. Once the portabella has softened (5 – 6 min.) add spinach and stir until well combined. As the spinach cooks it will become limp and try to ball up, do your best to keep separate and entwined with the mushrooms – soaking up all the garlic and oil goodness! This should only take 2-3 min., turn off the heat at this point and start dressing your baguette. Spread an even layer of pesto on the bottom half of the baguette, cover with sliced tomatoes, add a heaping spoonful of the mushroom spinach saute, top with havarti cheese, close up the baguette and place in the oven until the havarti has melted (3-4 min.). Serve warm and enjoy!

Spinach

Read carefully: You can never eat enough spinach. Everyone is familiar with the famous quote, “I’m strong to the finish when I eats me spinach, I Popeye the sailor man”. Only 1/2 a cup of cooked spinach has over 400mg of potassium! Spinach is also high in iron, fiber and Vitamins A and C. A diet that includes spinach will reduce your risks of heart attacks, strokes and high blood pressure. Easy enough to include in many different dishes, make spinach a favorite in your household! Photo courtesy of www.producepedia.com

Broiled Eggplant

• Eggplant
• Olive Oil
• Fresh Mozzarella
• Fresh Basil
• Marinara Sauce

Begin with heating the marinara in a sauce pan on med. heat, stirring occasionally. Slice Eggplant in 1/2″ rounds, place on a sheet pan, brush with olive oil and place in oven. Put them under the broiler for 4 -5 min. Until golden brown and slightly crispy. Remove from the oven, flip and brush with olive oil. Broil for 3 -4 more min. until browned. Remove from oven and place a 1/4″ slice of fresh mozzarella on each eggplant round. Return to the oven for another minute or two, long enough to melt and slightly brown the cheese. (This all goes very fast) Remove from oven for the last time and top with a spoonful of hot marinara sauce and sliced fresh basil. Serve hot and enjoy!