Relief Society Garden To Table night

Thanks To ALL who helped make our Prepardness Evening a HUGE success!!

 

The Theme was
"From Garden to Table"

 

There was SO much information on what seeds work best, how to plant and cultivate your ground to produce an abundance of good eats and lots of other great stuff.
 

We learned how to fix our trouble spots and how to take care of those pesky pest that sometimes eat more then we do.

 

At the end of the evening we enjoyed a feast of dishes ALL made from items found in our own gardens or groves. 

 

I will be posting some of those dishes over the next few weeks. So stay tuned to find your favorites...
 

 

 

This isn't the actual picture of the salad we ate.

I didn't have my camera with me, but you get the idea.

 

 

Spinach Salad

 

1 lb. Spinach

Red Onion

Mushrooms

Slivered Almonds

Cranraisins

 

Salad Dressing

 

1 cup oil

3/4 cup white vinegar

1/2 cup sugar

1 1/2 teaspoon poppy seeds

1 1/2 Tablspoon grated onion

1/4 teaspoon dry mustard

1 teaspoon salt

 

 Slice mushroom and red onion. Seperate onion into rings. Add cranraisins and almonds. Toss with dressing.

Of course this recipe could be altered to add whatever was in your garden or pantry.

 For example: bacon (canned from storage), swiss cheese (also canned in storage), mandarin oranges or any other lettuce that you have growing.

Thank You Sister Snow for this delicious salad!

 In our recipe we chunked the squash and added
2 cups of fresh enterprise corn.
 This is a picture of the actual recipe below.
 

Squash Casserole

7 yellow squash, sliced

1/4 cup milk

1/2 cup butter, sliced

2 eggs, beaten

1 bunch green onion tops, thinly sliced

salt and pepper to taste

3 Tablespoons white sugar

1 cup shredded cheddar cheese

2 cups crushed buttery round crackers

 

Boil, steam or sautee squash (I chopped my squash into small chuncks and sauteed in coconut oil).

After squash has been cooked the way you choose, put it into a 9x13 dish.

Mix together the rest of the ingredients. Milk, butter, eggs, green onion tops, salt and pepper and sugar. Sprinkle it all over the squash, then cover with crushed crackers.

Bake at 350 for 30 minutes.

 

note: This dish was actually made by my husband as I was making the crepes. I would call out the ingredients to him, and he assembled the whole thing. Including cutting all of the squash into cute little chuncks. After retrieving them from the garden of course. He would want you to know that :).