Interactive Garden Literacy Webpage

Please contact if you would like to receive a soil testing kit, the printed Toolkit, and DVDs

Monday, April 11, 2011

Coming soon...

Rain barrels for sale:

CCMUA Wednesday APril 20th 10 AM

Earth Day

Sunday, April 10, 2011

Dandelion Fritatta

As good as it sounds, using the abundance of eggs from the chickens, dandelion greens, spring onions, and garlic grass

Wednesday, March 2, 2011

yeast free focaccia rolls


2 cups all-purpose gluten-free flour

2 teaspoons gluten free baking powder

1 teaspoon baking soda

1 pinch salt

1 teaspoon italian seasoning

1 teaspoon foccacia spices

1 pinch oregano

1 1/3 cups water

1 tablespoon minced garlic

1 teaspoon garlic salt

1/2 teaspoon garlic and herb seasoning

2 -3 tablespoons egg whites

Change Measurements: US | Metric


Prep Time: 10 mins

Total Time: 35 mins

1. 1 In a bowl, combine flour, baking powder, baking soda, salt, Italian seasoning, Foccacia spices, and oregano.

2. 2 Add water and garlic, mix well.

3. 3 Spoon batter into a prepared roll pan.

4. 4 Sprinkle garlic salt and garlic & herb spice blend over the rolls.

5. 5 Bake in a preheated 350* F oven for 20 minutes.

6. 6 Quickly remove the rolls, brush with egg whites, and place back in oven.

7. 7 Bake for an additional 5 minutes or until golden brown.

8. 8 Let cool on a wire rack before serving.

9. 9 Enjoy!


1 focaccia bread, quartered

1/2 cup prepared basil pesto

1 cup diced cooked chicken

1/2 cup diced green bell pepper

1/4 cup diced red onion

1 cup shredded Monterey Jack cheese


10. Preheat a panini grill.

11. Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.

12. Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

Read more:

Wednesday, December 22, 2010


During December and January in the garden we finish saving all of the heirloom seeds from the garden and we bless them:

After saving the tomatillo, basil, and marigold seeds the last week the Jr. Farmers and I went for cover from the twenty degree weather and into our art classroom. Here each Junior Farmer designed their garden plots for this next spring. Using cut out vegetable and flower images from previous years’ seed catalogues We laid out our preference and plans for the seasons, saw our designs and culinary preference. We also used the cut-outs to create a game of categories with the botanical vegetable families, one of the key elements in sustainable agriculture.

This time of the year as we harvest our greens from the greenhouse for cooking class we also begin to into what we stored this year, as the earth is hard and frozen now. We wait with great anticipation for the coming of our favorite seed catalogues for this year. Some of our favorites include the Seed Savers Exchange, Baker Creek Heirlooms, and Vermont Bean. We look forward to learning with you this next year.

Together we transform the land in Camden, we are all transformed within, and together we change how we live. Come and shape Environmental Justice with us.

Friday, November 19, 2010

Mexican Stuffen Peppers

This recipe was taken from Simply in Season

4 green, yellow, orange, or red sweet peppers

cut 1/2 inch off top of peppers and discard seeds/ Steam whole peppers in 1 inch boiling water until tender, about 5-8 min. Remove peppers from water and set aside.

1/3 cup onion (chopped)
2 cloves garlic (minced)
Saute in 1 tablespoon oil

2 cups tomatoes (chopped)
1 jalapeno pepper (minced after seeds removed)
2tablespoons fresh parsley
1 tablespoon oregano
1 teaspoon ground cumin
1 bay leaf
add and cook 5 minutes

2 cups corn
1 1/2 cups cooked black beans
add and simmer 10 minutes. Place peppers in oven proof dish so they can stand upright, with the cut ends up. Stuff peppers with vegetables mixture. Any extra filling can be placed in dish next to pepper
sprinkle parmesan cheese on top. bake at 350F for 20 minutes.

Thursday, November 18, 2010


Here is a nice recipe that we are trying out using butternut squash from our garden to make pumpkin pie.

Watch the video we made on Pumpkin Pie from the garden

Wednesday, November 17, 2010

Plant your garlic Now

The fall is the best time to plant your garlic outside. It is like a tulips, daffodils and other bulbs, it needs to freeze in order to grow. It's very easy to plant and one of the main foundations for our cooking.

Watch as the Jr. Farmers of the Center For Environmental Transformation demonstrate how in this short 2 minute video: