Choose Healthy Foods

Faith Farm will be adding a little bit of Swiss chard and Toscano Kale to the offering of fresh greens available at Rowdy Stickhorse  store-on-the-bus tomorrow from 4-6 p.m. Paulette continues to make available beef, pork, goat and lamb as well as frozen prepared casseroles (vegetarian & vegan also). Rolls, breads (some gluten free), honey, peanut butter, salsa (fresh and canned), spreads and dressings make eating healthy tasty! Goat milk soaps and lotions are gentle on you and your laundry. Wagon Creek cheeses and Greek yogurt are also a good choice so come see us and know your farmer, know your food!

We had an amazing response to our Edible Earth-Friendly Gardening Class that started this past Saturday. We enrolled 19 folks before having to close it due to the size of the classroom. If you missed this class we will be looking at offering another one in the fall which gives you all next winter to get your site ready and a plan in place. Join the revolution and take back some control over your food by growing some of it yourself. It’s good exercise, less expensive than a gym membership J and the results are edible!

Charity began our first Growing Hope Program at the Enid Senior Center last week. She will be taking garden related activities in to do with their interested residents for the next five weeks. Something as simple as matching catalogue pictures of some of their favorite garden plants to paint swatches can bring a twinkle to an eye and a smile to a face; what a blessing to have this opportunity. She will be starting a similar program at Kenwood Manor later in the month. 

Continuing to Garden for God,

Kate & Charity

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2011 RECIPES

Nutty Okra

Makes: 4 servings

• 1 lb. fresh okra, cut into ½” pieces

• 1 tsp. salt

• 1 egg white, lightly beaten

• 1 cup all-purpose baking mix

• ½ cup finely chopped salted dry-roasted peanuts

• ½ tsp. pepper

• Peanut oil

1. Toss okra with salt, and let stand 20 minutes. Add egg white, stirring to coat. Stir together baking mix and next 2 ingredients in a large bowl. Add okra, tossing to coat; gently press peanut mixture onto okra, shaking off excess.

2. Pour oil to a depth of 2 inches into a Dutch oven or cast-iron skillet; heat to 375°. Fry okra, in batches, 2 to 4 minutes or until golden; drain on paper towels.

 Tip: Pulse the peanuts in a food processor for easy chopping.

       1 (16 oz.) package frozen cut okra, thawed, may be substituted

Mediterranean Baked Eggplant

with Feta cheese and Tomatoes

• 4 eggplants

• 1/3 cup olive oil

• Salt and freshly ground pepper

• 4 tomatoes (peeled, seeded and chopped)

• 2 to 3 ounces of feta cheese

• Bunch of oregano

Preheat oven to 375ºF. Slice each eggplant lengthwise in half and score the cut sides in a crisscross pattern. Heat 3 tablespoons of the oil in a large skillet. Add the eggplant, cut sides down, and fry over medium-high heat until golden. Fry the second sides for a few minutes then remove to a plate and season with salt and pepper. Wipe out the pan. Heat 1 tablespoon fresh oil in the skillet, add the tomatoes, and cook over medium-high heat until they have broke  down into a chunky sauce, 5 to 10 minutes. Season with salt and pepper to taste. Set the eggplants, cut sides up and snuggled side by side, in a baking dish. Crumble the cheese over the tops, spoon the tomato over the cheese, and sprinkle with the oregano. Cover and bake until the eggplant is tender, about 40 minutes. Uncover and bake 5 minutes more. 

NOTE: It’s hard for me to cook a dish like this without adding some chopped onion and garlic and sautéing it a bit before adding the tomatoes.  Your call!

Camp Joy Tomato Basil Pasta

• 4 large, ripe tomatoes (or 6-8 small ones)

• 2/3 cup basil leaves

• 3 cloves of garlic, minced

• 1/4 to 1/3 cup good olive oil

• 1 pound of linguini or angel hair pasta

• Your choice of cheese: freshly grated Parmesan, a 3x3x1" block of feta, or some fresh mozzarella

• salt and pepper

Pile the basil leaves into stacks of 4-6 leaves and then slice each stack into thin ribbons. Place in a large bowl with the minced garlic. Cut three of the tomatoes into 1/2" chunks. Slice the last tomato in half. Chop one half into 1/2" chunks; grate the other half on the largest holed side of your grater, cut side down. Discard the skin. Add all the tomato chunks and the grated tomato pulp to the bowl. Gently stir in the olive oil and 1 t. salt. Let the mixture sit with its own goodness for at least ten minutes and at most two hours.

Cucumber Salad with Dill

Ellen Ecker Ogden

Cook’s Garden Cookbook

2 cucumbers

1/8 cup rice vinegar

¼ cup Extra Virgin Olive Oil

1 T. Sugar

1 T. Soy Sauce

Freshly Ground Pepper

Fresh Chopped Dill

Thinly slice cucumbers and place in bowl with vinegar, oil, sugar, soy sauce and ground pepper. Garnish with fresh chopped dill and allow to marinate an hour or more before serving.

GARDEN PLANNING

If you have any questions about preparing your garden for Spring, call Kate, 580.402.0636.

Please donate financially. Your donation helps us outreach those in need.

Donate here by Credit Card on PayPal! Or mail check payable to: HOPE OUTREACH MINISTRIES P.O. BOX 1067 ENID, OK 73702

Faith Farm Harvest
Tues - 4-6pm

Enid Farmer's Market
Sat - 8-11am
Call first

We are always needing part time volunteers during growing season. Volunteer contributions are essential for the success of this enabling garden for the community and the disadvantaged for whom we serve.

All garden volunteers will be mentored by a seasoned Master Gardener and taught healthy garden practices gleaned from leading Oklahoma horticulture leadership.

Contact Kate Morrison to learn more about volunteering at Faith Farm Enabling Garden,
580.402.0636 or email a request.

NEED A PUBLIC SPEAKER?

Hope Outreach Faith Farm Director, Kate Morrison, will be glad to develop a presentation to any organization, church,  company, or school.

She loves to share her love of gardening to raise awareness of healthy horticultural practices and sustainability for the home gardener.

NEED A GARDEN SEMINAR? 

With Kate's tremendous resources, she can also develop a training program just for your group.

For more information or to schedule a presentation or seminar please contact our Community Relations:

Email Lee Langshaw or call
 (580)237-4673

Click on HARVEST RECIPES to see the 2010 list

Have a Garden Question?