Garden Treats for the Coffee Cart

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Garden Treats for the Coffee Cart

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Ana and Lerae serving up garden treats at the Sunday Coffee Cart.

Having recently started a donation garden to support the Sheridan Food Bank, Lerae and I have been working at promoting our garden project as often as possible.   To this end, I signed up to prepare treats for the Sunday Coffee Cart for the coffee hour between services at St.Philip’s Church on July 26, 2015.   I figured that by the end of July, we would have some items in the garden that could be incorporated into tasty bakery items to share with church members and garner some attention for the vegetables growing in the back lot.

After discussing the possibilities of how we could incorporate our harvest (both at home and from the donation garden, Lerae and I settled on some delicious options.   She rustled up some  rhubarb crisp and coffee cake as well as some strawberry rhubarb jam.   I made Lemon Rosemary Shortbread Cookies, Cheddar Chive Biscuits and Zucchini Bread.   My plan to bring pesto to serve with herb cream cheese on crackers failed when I ran out of oive oil.   Added to the mix were pretzel crackers, gluten free brownies and rice rolls.

For a first try, our garden theme was a hit.   The home baked goods also inspried many conversations about our bountiful community donation garden.    And, more than a few decided to go out back to check out the garden.   Feeling successful, we decided to sign up to host  again in September  but this time, we will feature more savory treats — parmesan zucchni and yellow squash rounds, pesto on crackers, tomato tart, pickled cukes and more!!!

IMG_9380[3]Recipe:    Lemon Rosemary Shortbread Cookies

1 cup butter, softened

1/2 cup sugar

3 tbs lemon juice

1 tsp grated lemon peel

1/2 tsp vanilla extract

2 cups all purpose flour

4 1/2 tsps minced fresh rosemary

1/4 tsp salt

In a large bowl, cream butter and sugar until ight and fluffy.   Beat in the lemon juice, peel and vanilla.   Combine the flour, rosemary and salt, gradually add to creamed mixtue and mix well.   Shape into two 12-in rolls, wrap each in plastic wrap.   Freeze for 20 minutes or until firm.   Cut into 1/4 in. slices.   Place 2 in. apart on ungreased baking sheets.   Bake at 350 for 8-10 minutes or until edges begin to brown.   cool for 2 minutes before removing from pans to wire racks.   Store in airtight container.

 

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