Eating Our Harvest

Our gardens' are responding to the rain by filling out and stepping up production. With gratitude we are harvesting our beautiful vegetables that we put so much time, energy, and love into growing.

But now what? I often watch with delight as my brightly colored veggies adorn my fridge...for a week. And then I realize wow I probably should eat those!


To help us make the jump from growing our own veggies to eating our own veggies Michelle Wilson from SNAP Education joined us with easy recipes and helpful tips.

SNAP, or Supplemental Nutrition Assistance Program, previously called Food Stamps, helps low-income individuals and families meet their nutritional needs. SNAP Education is a program to help people eligible for SNAP choose healthy foods by giving the tools to make their SNAP dollar stretch and overcome the myth that eating healthy is too expensive.

NOTE: Little know fact, SNAP dollars can be used to buy food producing plants and seeds! At OKCG Michelle Wilson and Gail Swinderman have a SNAP Education Garden plot to share the nutrition and power that come with growing your own food.


Michelle shared a helpful tool to figure out a healthy diet. She recommend this model as her pick as a Nutritionist since it is backed up by research and not sponsored by funders who serve to gain from our food buying habits. This is the Healthy Eating Plate (think better Food Pyramid).


On to the recipes...

Here are some great recipes we got to try at the workshop. 

Tip from Michelle: Ask yourself "What vegetables are available?" and center your meal around the vegetable.

 Practice that tip with this Seasonal Stir-fry recipe. What veggies could you substitute or add?



Last year we had a TON of summer squash (yellow crook neck's, zucchini, etc). Here's one recipe to put them to good use!


Tip from Michelle: The healthiest foods don't have a label.
What's that mean? Things that don't come processed in a box with a nutrition label.



DSCN1839-001.JPGOne lucky workshop participant even got to take home the Ready-to-Bake Lasagna we prepared! 

You can also check out recipes and tips from last year's Garden Harvest Cooking Class.

We would love to hear about your favorite garden inspired recipes!

Workshop Presenter  
 Michelle_Wilson.jpg Michelle Wilson is the Program Supervisor for the SNAP Education Program. She has a Master's in Public Health in Nutrition and has traveled the world working with programs that use gardens to improve food security and habits.


Don't forget to sign up for our next two workshops for some more edible education!

Intro to Canning on August 26th

The Art of Fermentation on September 30th

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