Ever try to grow plants from seed? Everyone remember germinating seeds in grade school, but going from seed to garden is a bit trickier. These photos are from one of our more dedicated and knowledgeable members. She started veggie seedlings under lights in the perfect conditions and they are ready for you to bring home. There are thousands of varieties of veggie seeds, and she has picked the tastiest varieties that perform well in our climate.
Two days until our Plant Sale! The Bake Sale is always a huge hit, for both the goodies and the home cooked pre-made meals that our members make. This year, we are featuring a delicious veggie chili. Here is the recipe, but of course you could just get some from our Plant Sale.
Garden Club Chili Recipe1-1/2 cups long grain brown rice, uncooked
2 Tbsp. Balsamic Vinaigrette Dressing
4 carrots, cut into 1/2 inch-thick slices
2 onions, coarsely chopped
1 red bell pepper coarsely chopped
3 gloves garlic, minced
1 can (28 fl oz/796 ml.) no salt added diced tomatoes, undrained
1 can (14 fl oz/398 ml) no-salt added red kidney beans, rinsed
1 can (14 fl oz/398 ml) no-salt-added white kidney beans, rinsed
1/2 cup our BBQ Sauce
3 TBSP Chili Powder
Cook rice as directed on package. Meanwhile, heat dressing in large saucepan on medium-high heat. Add vegetables and garlic; cook and stir 6-8 minutes, or until vegetables are crisp-tender.
Add next 5 ingredients; stir. Bring to boil; simmer on medium-low heat 30 minutes, stirring regularly.
Gently stir in rice.