Back to the Garden

Here in our Garden you can check out pictures, art and journals from our classroom projects, recipes from our cooking sessions and stories & testimonials from our guest chefs, volunteers and from you!

Have something to share? Did you invent a recipe, or are you proud of something you made? We want to hear from you! Click here and send us your story, question, recipe or photos now.

Agri-Education Week

Green Bean Salad with Lemon Vinaigrette INGREDIENTS ¾ cup olive oil Zest of 1 lemon 1/4 cup fresh lemon juice 1 tablespoon Dijon mustard Salt and pepper to taste 1 ½ lb. green beans 2 eggs, hard boiled,...

Spring Family Night

Menu Rainbow carrot sticks and greek yogurt dip Turkey and provolone focaccia with spinach and red pepper aioli Vegetable confetti cream cheese pinwheels Strawberry chia lemonade Slegers greens salad bar with pristine...

Chicken and Wild Rice Soup

Chicken and wild rice soup Ingredients 2 cup uncooked wild rice blend (if you cannot find, red cargo rice works well) 2 pound boneless, skinless chicken breast 2 cup onions, chopped 1 ½ cups celery, chopped 1...

Wild Foods

Rose Hip, Ginger and Lemon Syrup Ingredients 200 grams dried rose hips 500ml water + 250ml water 200 grams sugar Zest and juice from 1 lemon 5 slices fresh ginger Directions  Combine 500ml of water, sugar, lemon zest...

Kid's Monthly Cooking Class Recipes ~ Mushrooms!

Menu: Mushroom Cheddar Frittata Cream of Mushroom Soup Sausage Stuffed Mushroom Caps “Mushroom” Cookies Sweet potato, mushroom and spinach frittata (x2)1 sweet potato, grated  2 cups of mushrooms, diced 1 small...

Windley Ely Inc. Cooking Class - Caribbean Theme

Menu:   Jerk Chicken Fried plantains with pineapple salsa Turmeric/ coconut rice and beans Coleslaw Mango Fool with coconut kisses   Jerk Chicken Ingredients 2 medium onion, coarsely chopped6 medium scallions,...

Adult Monthly Cooking Class ~ Sustainable Seafood

Menu:  Oysters Curried Mussels with Naan Fried Smelts Shrimp and Green Onion Pancakes Curried Mussels with Naan ~ 10 servings Ingredients 2 garlic cloves, minced 1 medium onion, diced 2 tablespoons...

Soups On! YMCA Winter 2019 Session

Menu Tortilla soup Creamy tomato soup with grilled cheese croutons Miso ramen Coconut curry squash soup   Tortilla Soup Ingredients 2 large onions, diced by chef 3 cloves of garlic, minced A splash of grapeseed...

Cornestone Session 2 - Breakfast!

Basic omelette 2 eggs 1 TBLS water Salt and pepper Canola oil for cooking desired vegetables/meats/cheese of choice Crack eggs into small bowl, add water and whisk with fork until yolks and whites come together....

Cornerstone Session 1 - Pasta!

Andrew’s awesome sauce - Regular Canola oil for cooking 1 ½ cups peas 1/2 pound bacon, 2 clove garlic, minced 1 small shallot, minced 1/4 cup white wine 3/4 cup chicken stock 2 tablespoons grainy mustard 1/3 Cup...

  The Clark Family Foundation
 
  
     
 
 
 
   
    
 Urban Harvest Landscape
zdybThe Wilson Family FoundationThe Joanne and Tom Cowan Fund
The William and Katharine Kostuk Family FundLove Alchemy Cornerstone
TillsonburgLFHSGoodlife Fitness