Dinner from the Garden

Stuffed Zucchini with Turkey Sausage 1 zucchini about 12 inches long, or 6 medium ones                     3 Tbs olive oil 1 cup chopped onion                                                                     3 cloves garlic, minced 1 cup chopped mushrooms                                                           1 lb ground turkey 2 diced tomatoes                                                                           3 Tbs chopped fresh basil 1 tsp chopped fresh rosemary                                                       1 egg, lightly beaten 1 cup grated Parmesan cheese                                                      2 tsp pepper 2 tsp salt    1. Cut zucchini in half lengthwise.  Scoop out insides, leaving shells about 1 inch thick.  Reserve about half of the insides. 2  2.  Heat 2 Tbs of olive oil in skillet on medium heat.  Saute onion and garlic until soft.  Add mushrooms and reserved zucchini insides, and saute another 2 minutes.     3. In a separate skillet heat a Tbs of olive oil on medium heat.  Add ground turkey.  Lightly brown the turkey, stirring only occasionally.  Cook until ground turkey is lightly browned.  Stir in the onion and mushroom mixture from the other pan.  Stir in tomato, basil, and rosemary and cook 1 minute longer.  Drain any excess fat.  Remove mixture from heat and set it aside.    4. When mixture has cooled, add cheese, egg, salt & pepper.  Fill zucchini shells with mixture.  Fill a baking pan with an inch of water.  Place filled zucchini halves in pan and bake at 375 degrees for 40 minutes, until golden brown.  Remove zucchini from pan and serve while hot.  (Serves 4)

Hope you are enjoying these amazing garden veggies as much as we are! And if you live close by, I've got lots of extras to share!

Habanero Pineapple Salsa Fresco

Oh My Gosh!! This combo of Hot Peppers and Fruit is one of the strangest, but you WILL NOT be disappointed if you like a little bit of sweet heat.

We like things HOT! HOT!HOT! at our house--we grew 23 different pepper plants this year, so yeah--a little spice is normal around here.

This delicious sweet-hot flavor combo will have you coming back for more. This salsa is great with tortilla chips, or with enchiladas, or on top of burritos. If you don't like Habanero hot, Jalapenos work too! Enjoy!

Habanero Pineapple Salsa Fresco
1 cup pineapple, chopped (fresh or canned works)
1-2 Habanero peppers (USE GLOVES WHEN CHOPPING AND SEEDING PEPPERS)
3 green onions, diced
1 green pepper
4 med. tomatoes, cored and halved
1/2 bunch of cilantro 
1 tsp. minced garlic
1 Tbsp. vinegar
salt & pepper to taste

Not only is this salsa delish--it's easy too!

If you have a food processor throw everything in and pulse it to desired consistency--pulse only 3-5 seconds at a time so it doesn't go to liquid. I haven't tried this in a blender, but that would likely work too.

If you don't have a food processor, you can hand dice the ingredients and mix them together in a bowl.This produces a lovely chunky salsa.

If you like a slightly chunky consistency blend half the amount of each ingredient in a food processor or blender, and chop the other half, combining in a bowl.

The best part is that most of the ingredients were super fresh from my garden--which I think makes the flavor even better!

~ Enjoy!

Home and Garden Club Post- Bath Salts

Hello everyone! I am Katie, the Jordan Valley Home and Garden Club Vice Co-Chair. Thanks to all of those who came to our "Gifts from the Garden" class last night at the Conservation Garden Park. We had a great time learning how to incorporate flowers and herbs from our garden into fun gifts like soaps, bath salts, healing slaves and plantable flower paper.

We will have a re-cap of the night's class on the Garden Club Website (find it here) or on our Facebook Page "Jordan Valley Home & Garden Club" (please LIKE us on FB). There are so many great ideas for your home and yard through our club.

Bath salts are an easy, inexpensive gift to give. Best of all, most of the items are easy to find, and may even be in your pantry or hall closets right now!

Easy Bath Salts
1 c. Epsom Salt
1 Tbsp. Olive Oil
20-30 drops of your favorite Essential Oil
Dried herbs, optional (Lavender, Lemon Balm, Mint are all great choices)
Coloring, optional (found in the soap crafting area of most craft store).
**Do not use food coloring as it may discolor skin and tub surfaces

Place all ingredients in a large plastic bag and squish to mix. It's really that easy. To promote longevity bath salts can be stored in a cool area, like a cupboard, and in a glass container. The Olive oil will be stable for some time if stored properly.

Here are some other great recipes for more great bath salt ideas.
The Idea Room
Salt Works
Sonnet's Kitchen

For Other Great Gift Ideas from Last Night's Class Please Check Out:
Plantable Paper (click here)
Herbal Salves (click here)

Can't wait to see you next month at the Club Meeting Thursday, Oct. 9 @ 7 p.m.. For Club Schedule please visit US HERE!