Did you know that Sequim has two community organic gardens, also called COGS?
One sits behind St. Luke’s Episcopal Church on Fir Street and the second, June Robinson Garden, is a staple on the corner of Spruce Street and Sunnyside Avenue.
In Sequim, climate allows for year-round gardening and harvesting of produce.
A stroll through the gardens can inspire simple, artful meals. To help entice new and older farmers to join COGS, some of the community gardeners share a few of their favorite recipes.
Roasted Vegetables
by Jaimi Primrose
Here’s a simple and delicious way to prepare more than just potatoes for a meal.
This method of cooking at a high temperature yields a deepened, sweeter taste.
Choose from cauliflower, broccoli, beets, turnips, rutabagas, winter squash, carrots, parsnips, zucchini, onion, garlic, bell peppers, asparagus, tomatoes or a combination of any of these.
They can be roasted whole or cut in uniform pieces for even cooking. Toss the vegetables with some organic olive oil and season with your fresh herbs from the garden. Spread them on a baking sheet in the middle position of the oven at 425°F until softened.
Broccoli can be done in 15 minutes whereas winter squash may take 45 minutes.
Don’t shy away from the darkened, carmelized bits as they impart some of the flavor.
How to use: Eat them alone or add to salad, soup or grain recipes.
Kale Salad with Fresh Lemon Vinaigrette
by Robyn Phelps
3 T fresh lemon juice
1/2 to 3/4 t ground cumin
1/2 t sea salt
3-4 grinds black pepper
2 t extra-virgin olive oil
4 cups lightly packed curly kale cut into bite-size pieces
1/2 cup sweet onion but into thin crescents
1/4 cup pomegranate seeds or dried cranberries
2 T raw pumpkin seeds (*can substitute toasted sunflower seeds, walnuts or almonds)
In a large bowl, combine the first four ingredients (lemon juice, cumin, sea salt and pepper).
When the salt dissolves, mix in oil. Add kale and toss for 1 minute to coat well.
Scatter onion, then pomegranate seeds (or cranberries) over kale.
Heat a heavy skillet over medium-high heat.
Add pumpkin seeds to dry pan and cook, shaking the pan frequently, until the seeds start to color and well, about 1 minute.
Scatter the toasted pumpkin seeds over the salad, toss and serve.
Serves 4.
Roasted Tomatoes
by Gloria Knapp
12 plum tomatoes, halved lengthwise, cores and seeds removed
4 T olive oil
1 1/2 T balsamic vinegar
2 garlic cloves, large, minced
2 t sugar
1/2 t pepper
Preheat oven to 450°F. Arrange tomatoes on a baking sheet, cut sides up in a single layer. Drizzle with olive oil and vinegar. Sprinkle remaining ingredients over tomatoes. Roast 20-30 minutes until tomatoes are concentrated and beginning to carmelize.
Tomato and Peach Salad
by Elaine Caldwell
1 1/2 lbs tomatoes, small halved or large diced
1 lb peaches, peeled, pitted and sliced 1/2” thick
1/4 cup red onion, sliced thin
1 t red wine vinegar
3 t olive oil
1 t honey
4 oz feta cheese
2 t basil leaves, shredded
Combine tomatoes, peaches and onion in a bowl. Whisk together vinegar, olive oil and honey. Drizzle over fruit mixture and add feta and basil. Gently toss and enjoy.
On the Way Home Veggie Dinner
by Karen Klein
Nothing tastes as good as veggies straight from the garden to the kitchen to the table.
Often after work, I stop by the Community Garden to water my plots and pick dinner.
I’m happiest in the summer when the zucchini, onions and tomatoes are all ripe and can go home with me to make a stovetop dinner with minimal prep and maximum enjoyment.
There are no rules, no measurements, no recipe … just fresh veggies and creative juices. Typically, I pick two-three fresh onions, two-three fresh zucchini, and some fresh tomatoes.
Once home, I wash and clean the vegetables and slice the onions and zucchini thinly.
I usually quarter the two-three larger tomatoes or halve six-eight cherry tomatoes.
In a skillet, I melt a bit of butter over medium heat and toss in the onions. A couple of stirs and let them soften for about 5-7 minutes. Stir again and layer the zucchini on top.
Cover to cook/steam for 5-7 minutes, stirring about halfway through. If the zucchini is somewhat tender, stir and add seasoning to taste.
I typically use garlic powder, paprika, kosher salt, cayenne pepper, etc. Last summer though, I discovered the Organic Greek Seasoning from Sequim Spice and Tea, which takes the dish to a whole new level.
Top now with your tomatoes and maybe some cheese.
Cover and cook on medium-low for a few minutes for flavors to meld.
Typically, I serve individual servings over brown rice in a bowl or without rice, but in the bowl with fresh crusty bread or hot biscuits on the side.
It’s heaven in a bowl for dinner — right from the garden to the table. Bliss!
Plots available
Join COGS and become a part of a group of gardeners interested in growing and sharing food that nourishes body and soul in a place that is free of chemicals and supports a sustainable lifestyle.
An annual rental fee of $45 gets you a 10-foot by 10-foot plot or a raised bed; a daylong organic gardening class as well as water, seeds and compost.
Call Liz Harper, 683-7698, for information on the Fir Street Garden. Call Ann Holgerson, 683-4139, for information on the June Robinson Garden.
