May 2012 During the last week of March, just as spring approached the Panhandle, St. Andrews Community Garden launched its first educational course at the garden, ‘Salad 101’. As its name implies, Salad 101 is a garden class developed to capture the attention, imagination and green thumbs of elementary students by growing short-cycle vegetables that can be used in a salad. Afterschool program participants at Girls’ Inc. have been busy growing radishes, flowers and tomatoes in addition to longer-season plants like pumpkins and gourds,. In addition to common tasks like planting and watering, the girls have learned to build and enhance their garden space using the ancient method of ‘pounding rows’ as well as use of common garden tools like shovels, trowels and wheelbarrows.

“We’ve learned about soil quality, seed germination, weed identification and transplanting . . . we’ve even made our own flower pots out of recycled newspaper end-rolls,’ said Rebecca Nelson, Girls Inc. Program Director in St. Andrews. “The girls love being outside in the garden and they can’t wait to harvest their first crop!”

The nation’s first documented community garden dates back to 1607, with the establishment of the Jamestown Colony which eventually became the cornerstone of the Commonwealth of Virginia. Jamestown settlers arrived ill-prepared to settle their new land. There were no hunters or farmers among the group of gentlemen settlers that had expected to be able to trade with natives for food. Although Jamestown’s garden experienced many challenges, once the colonists were empowered to plant, eat and sell their own surplus harvests in the nation’s first free-enterprise system, the small farm thrived.

Use of the garden’s privately owned land is graciously donated by Loren Smith of Shrimp Boat Restaurant. To schedule field trips and private garden tours call 850.763.7359 and visit WaterfrontMarkets.org.

Simple Buttermilk Ranch Dressing

INGREDIENTS

1 cup buttermilk

1/2 cup mayonnaise

1 teaspoon lemon juice

Salt and pepper

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh chives

1 teaspoon of chopped fresh dill (rosemary or thyme may be substituted)

METHOD

In a Mason jar, shake together all ingredients until fully mixed.

Keeps for a week, covered in the fridge.

Yield: Makes about 1 1/2 cups.

Easy Sweet Mustard Vinaigrette

INGREDIENTS

1 cup extra virgin olive oil

1/3 cup white balsamic vinegar (or white wine vinegar)

1 Tbsp coarsely ground mustard

2 Tbsp honey

Salt and pepper

½ tsp minced garlic

Pinch each of chopped fresh garden herbs (parsley, rosemary, thyme, lemon grass)

METHOD

In a Mason jar, shake together all ingredients until fully mixed.

Keeps for a month, covered in the fridge.

Yield: Makes about 1 1/2 cups.

Creamy Cucumber-Radish Salad

INGREDIENTS

2 cups seeded and diced cucumbers, skins on

1 cup diced radishes

1 cup crumbled feta cheese

1 cup fresh buttermilk dressing

Salt and pepper

1 Tbsp chopped fresh parsley

1 teaspoon chopped fresh chives

METHOD

In a large bowl, toss all ingredients until fully mixed. Serve immediately. Can be prepared up to one day ahead and refrigerated.

Keeps for three days, covered in the fridge.

Yield: Makes about 4 cups. Serves 8 healthy ½ cup servings.

Sweet Cucumber-Radish Salad

INGREDIENTS

2 cups seeded and sliced cucumber rounds, skins on

1 cup sliced radish rounds

1 cup crumbled feta cheese (blue cheese can be substituted)

1 cup fresh sweet vinaigrette

Salt and pepper

1 Tbsp chopped fresh parsley

1 teaspoon chopped fresh chives

METHOD

In a large bowl, toss all ingredients until fully mixed. Serve immediately. Can be prepared up to one day ahead and refrigerated.

Keeps for three days, covered in the fridge.

Yield: Makes about 4 cups. Serves 8 healthy ½ cup servings.

Shaved Zucchini Salad with Feta Cheese

*Dressing:

•1/3 cup extra-virgin olive oil

•2 tablespoons fresh lemon juice

•Pinch salt

•Pinch black pepper

•Pinch dried crushed red pepper

•1 large garlic clove, grated

•1/2 tsp finely chopped dill

*You can substitute your favorite Italian dressing for this dressing if you are in a hurry.

Salad

•2 large zucchini, ends trimmed, shaved

•1 large yellow squash, trimmed (about 2 lbs total)

•½ cup crumbled feta

Whisk together dressing ingredients in a small bowl to blend and set dressing aside.

Using vegetable peeler and working from top to bottom of each zucchini, slice vegetables into ribbons. (Discard the core). Place ribbons in large bowl. Add feta cheese and dressing~ toss to coat. Season to taste with salt and pepper. Tada!

Easy Grilled Zucchini

*Marinade:

•1/3 cup extra-virgin olive oil

•2 tablespoons fresh lemon juice

•Pinch salt

•Pinch black pepper

•Pinch dried crushed red pepper

•1 large garlic clove, grated

*You can substitute your favorite Italian dressing for this marinade if you are in a hurry.

Slice 2 medium zucchini into 1/4-inch zucchini rounds. Wisk together marinade ingredients, coat zucchini rounds and place on hot grill. Grill for 1 minute on each side and enjoy! (Zucchini may be marinated overnight or for several hours in the fridge prior to grilling).

No-mixer Zucchini Muffins

Ingredients

•3 cups grated fresh zucchini

•3 eggs, beaten

•3 cups all-purpose flour

•3 tsp cinnamon

•2/3 cup melted unsalted butter

•1 1/3 cup sugar

•2 teaspoons vanilla

•2 teaspoons baking soda

•Pinch salt

•Pinch nutmeg

NO MIXER REQUIRED! Preheat the oven to 350°F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Coat each muffin cup in your muffin pan with a little vegetable oil spray. Use a spoon to fill the cups up completely. Bake on the middle rack until muffins are golden brown and the top of the muffins bounce back when you press on them~ about 20 minutes. Cool for 5 minutes and serve.

1. Prepare the container and soil:

- Drill holes in your container for

drainage.

- Recycle styrofoam peanuts by lining

the bottom of your container.

- Add good quality garden soil and fill

your container up to ¾ full. If you are

mixing your own soil, use 50% native

soil and 50% compost.

- Pre-fertilize with a slow-release water

soluble fertilizer. Mix well.

2. Pre-arrange your plants while they are still in their transfer pots. When you are happy with ‘the look’ of your planter, permanently transplant your plants.

3. Add mulch, a trellis (if necessary) and water. Enjoy your

arrangement! Remember,

the most stunning container

gardens contain elements of

height, stability, and trailing

plants.