With great pride I would like to report that our first annual Harvest Dinner was a great success!! We served over 125 happy hungry people. It would not have been possible without all the generous donations and hard working, helpful volunteers. Words can not express my gratitude for all you did and so many people’s support. It would not have been possible without you, THANK YOU!!!

I looking forward to an equally successful and smooth Harvest dinner next year 🙂 If there are any suggestions you would like to make for next year while it is still fresh in you mind, please let me know. Fellow gardener Lindsay took some great pictures, the link is below.



Nicole Neboshynsky

Garden Chair



In-season, locally grown tomatoes are essential for this

recipe. To keep the garlic from burning, start the olive oil and

garlic in a cold pan.

3 tablespoons extra-virgin olive oil

4 garlic cloves, minced

2 pounds tomatoes, cored, peeled, and cut into ¾-inch


Salt and pepper

¼ cup chopped fresh basil

Stir oil and garlic together in large skillet. Turn heat to

medium and cook until garlic is sizzling and fragrant, about

2 minutes. Stir in tomatoes and ½ teaspoon salt. Bring to

rapid simmer and cook, stirring occasionally, reducing heat

if sauce begins to stick to bottom of pan, until thickened and

chunky, 15 to 20 minutes. Remove from heat. Stir in basil

and season with salt and pepper to taste.

Cook’s Illustrated July & August 2012

Spinach Casserole

This will fill 1 large or 2 small casserole dishes

2 chopped spinach packages – in the frozen foods section

32 OZ of cottage cheese usually in a 9 inch container

6 eggs or eggbeaters equivalent

2 – 8 oz packet’s shredded cheese (Safeway or Giants)

Packages mixtures could be

sharp cheddar, mild cheddar, jack cheese

or try some shredded swiss gruyere for added spice

just make sure it is not over 16 oz as we do

not want to over rule the spinach

IMPORTANT drain the spinach as it will leave the dish too wet

Defrost the spinach packs or let them thaw out in a bowl overnight. Press in a dish to drain most of the water out of the spinach

1) Turn on the oven and set to 375 degrees

2) mix 7 tblspns of flour with the eggs and mix

3) mix in ¼ lbs of butter or margarine

I pre melt in the microwave as it mixes faster

4) add the cottage cheese and the cheddar cheese and mix. Leave some cheese from the packets to sprinkle on the top to brown. Alternately, you can also use my Parmesan topping crust as another casserole topping

5) Add the spinach and mix all

6) Spray or grease with butter the casserole dish and add the ingredients

7) Sprinkle on the cheese or Parmesan topping.

8) Bake in the oven for 40 minutes or until the topping browns

To play with the flavors you can add other vegetables like corn or chopped turnips. Some people also add a fine chopped garlic clove to the mix.

Parmesan topping:

Well combined 4 oz of whipping cream with 1 1/3 oz of parmesan cheese and spread across the top of the casserole. Scatter pieces of butter or margarine across the parmesan cheese topping – this adds a nice brown to it all