Frenchtown Community Garden
Fellow gardener Cree LeFavour will be signing her latest cookbook “Poulet” at Modern Love in Frenchtown on Friday Dec. 2 from 6 to 9 PM.
Come on by, 23 Race St.
Unfortunately this last flood made its way deeply into the Community Garden. Due to the lateness of the season, and the detrimental effects of all the rain and flooding that the garden has endured, and the cleanup efforts ahead of us, we have decided to suspend the Frenchtown Community Garden Market until next year. In addition we will suspend composting collections until conditions are corrected.
Some photos of the flooding:
Join us for an afternoon of free live music!
Three local bands celebrate the Frenchtown Community Garden.
Saturday, September 10, 3:30 pm-6 pm
In the empty lot next to the Frenchtown Inn, Bridge Street, Frenchtown, NJ
Featuring:
- Moonlight on 7th Street
- No Reason
- Tre
Donations to support the garden will be encouraged.
Questions: email hidden; JavaScript is required
Update: Pics from the event
Update: Due to flood damage, the garden market will be suspended until next year
Tuesdays 3:00 – 7:30 p.m in the Two Buttons parking lot
Perfect for enchiladas
Ingredients:
1 lb tomatillos
2 garlic cloves
1/4 cup cilantro
1/2 cup sliced onion
2 tbsp olive oil
1 tsp sugar
salt to taste
Directions:
Place tomatillos in 3 cups of boiling water for 6-7 minutes
Take out of water and cool
Blend cooled tomatillos, 2 cups of reserved water from boiling, garlic, cilantro, onion in blender or cuisinart
In a pan, heat oil, add tomatillo sauce, sugar and salt
Heat through and you’re done!
Concoct your favorite enchiladas, spread sauce over the top with some cheese and you’ve got a great meal! I’ve frozen the sauce in ziplock bags for future use. Works great!
By Meg Metz from Modern Love.
Ingredients:
1/2 lb small firm zucchini
2 medium, fresh, ripe tomatoes
1 tbsp wine vinegar
1/4 cup extra virgin olive oil
1 1/2 tbsp minced fresh parsley
1/2 tbsp minced fresh scallion
1/2 tbsp minced fresh spearmint
1 small head cleaned lettuce, torn
salt and pepper to taste
Directions:
Grate zucchini coarsely
In large bowl whisk together vinegar, olive oil, parsley, scallions, and spearmint
Add zucchini and tomatoes
Stir gently
Arrange torn, dried lettuce on plates
Salt and pepper mixed vegetables to taste
Place on lettuce and serve. Makes 2 servings
Update: Due to flood damage, the garden market will be suspended until next year
We’ve gotten the green light from Two Buttons to host a weekly Garden Market in their parking lot on Tuesdays. Thanks, Jose! We will begin on Tuesday August 2nd. The hours will be from 3-7:30 p.m. Any gardeners who want to participate with produce or manning the stand are welcome.
Please print and distribute this flyer, PDF version is here.
For a gallon: Mix 8 cups of water, 2 cups of white vinegar, 1/3 cup of salt, 1/3 cup of sugar and boil. Let mixture cool to room temperature.
Dice 3 cloves of garlic, quarter 8 to 10 cucumbers or enough pickles to fill a gallon glass jar, 4 sprigs of dill weed and 2 or 3 hot peppers of your choice quartered
Pack cucumbers, garlic, dill and hot peppers in gallon jar and pour cool liquid to cover all. Place in refrigerator pickles are ready in 48 hours.
Hi Community Gardeners,
As we collectively decided a few weeks back, next Wednesday, July 20th is the date of our next Community Garden Dinner, 6 pm at the garden! Bring a dish and yourselves, and we will be all set.
Steph
Update: Thanks to all who contributed to this yummy dinner.
