The Community’s Garden, located on the campus of Door County Medical Center, is open to all in our community. In 2016, more than thirty families and community organizations grew fresh produce in these garden plots.
Families who rent a 20’ x 20’ garden plot have the potential to save nearly $1,000 a year on food costs. And spring is a perfect time to begin planning for summer gardening by perusing catalogs and buying and starting seeds. “Not only does a garden plot produce fresh produce in season, but end-of summer canning, freezing and dehydrating make fresh, home-grown foods available throughout the year,” says Registered Dietitian Carmen Schroeder of Door County Medical Center.
The Community’s Garden also offers “Food for Health” classes to introduce community members to gardening and cooking with fresh produce. For more information on the Community’s Garden, visit www.thecommunitysgarden.org, or call Jenny Spude at 920.746.3877
Try this recipe now, and reserve your garden plot to ensure plenty of tomatoes for next year!
- 2 (14.5 ounce) cans stewed tomatoes*
- 1 (6 ounce) can tomato paste
- ¼ cup chopped fresh parsley (or 1 1/3 Tbsp. dried parsley)
- 1 clove garlic, minced
- 1 Tablespoon fresh oregano, chopped (or 1 tsp dried oregano)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup 2 Tablespoons olive oil
- 1/3 cup finely diced onion
- ½ cup white wine
- In a food processor place the stewed tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt and pepper. Blend until smooth.
- In a large skillet over medium heat, sauté the finely chopped onion in olive oil for two minutes. Add the blended tomato sauce and white wine.
- Simmer for 30 minutes, stirring occasionally. Serve over your favorite pasta.
*For each can, substitute 1 ¼ cup fresh tomatoes, ¼ cup chopped bell pepper, ¼ cup chopped onion and 1 cup tomato juice, water or broth.