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Grow - Cook - Share & Relish Newsletter
Volume 3 No.1

Forest Hill School Greenhouse and Community Green Space

Home Gardening

Forest Hills School is a K-8 School in Saint John, NB. In 2019, they joined the UNESCO Associated Schools Network and also became a certified EcoSchool. They have committed to complete a variety of environmental actions and campaigns throughout each school year including: being in the process of planning for a 1500 sq foot off-the-grid aquaponics greenhouse, a community garden that will consist of 20 raised garden beds and a First Nations traditional medicine garden. This space will be used as a hands-on resource for their students. They have partnered with the East Saint John Food Bank and will be donating the produce harvested to them. Through this project, students will continue to learn about and reflect upon global challenges such as hunger, poverty, sustainable development and global citizenship while contributing to their local community.

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Mima’s Chive Blossom Vinegar

Chive blossom vinegar is a great, versatile vinegar and it’s so easy to make with fresh blossoms from your garden. It’s delicious in salad dressings, sauces, marinades, and more. (And its beautiful pink-lavender color makes it a lovely gift as well.)
 

It’s also fantastic as an ingredient to add a little zing to your soup. If you are using vegetable stock as your base, you’ll find that adding a splash of chive vinegar will give your soup an extra pop of flavor.

Ingredients

● 1 tablespoon Butter
● 1 tablespoon Olive Oil
● 4 Shallots, finely diced
● 3 Yukon Gold Potatoes, peeled and cubed
● 2 cups Carrots, shredded
● 3 teaspoons Chipotle, minced (canned)
● 8 cups of Vegetable Stock
● 6 cups Corn
● 1½ cups of Soy Milk
● 2 tablespoons of Lime Juice
● ¾ cups of fresh Basil, chopped
● Salt and Black Pepper to taste

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Directions

1.    Heat the butter and olive oil in a large pot. Add the Shallots and sauté until golden.     

       Add the potatoes, carrots, and chipotle and stir to coat. Let them cook over medium    

       heat until they start to stick to the bottom of the pot.

 

2.    Add the vegetable stock and scrape what’s sticking off the bottom of the pot.

 

3.    Bring to a boil and then reduce heat and cover, cooking until potatoes are tender.

 

4.    Transfer half of the mix to the blender and add half of the corn, soy milk, salt, lime juice

       and blend until smooth. Return to the pot and stir in the rest of the corn, basil and  

       black pepper. Bring back to boil.

 

5.    Taste and add additional seasoning if necessary.

 

6.    Ladle the soup into bowls and garnish with basil leaves and serve.

Makes 8 Servings

Recipe courtesy of our soup-er community supporters:

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Recipe courtesy of our soup-er community supporters SOUTHERN ACCENT

www.southernaccent.com

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Poster copy here

POSTER HERE

As part of your garden this year, plant and grow an extra row of your favourite veggies and donate the harvest to your local food bank. Help us help all those in need. www.growarow.org
 

Relish Yo’ Mama shares tried-and-true family recipes, passing them forward to follow the footsteps of our mamas and those before us. Relish Yo’ Mama also refers to Mama Earth who not only gives her goodness with the fruits and veggies of her bounty but who we are striving to protect through actions of preservation and conservation. www.relishyomama.org 

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