NFRC: May I brag a little? I've been out of touch here because I've been swamped with this event.

J

joe

Well-known member
This particular community garden, one of six that I manage, is near and dear to me because it is a few blocks from my house, and because we took a miserable vacant lot on a busy street and made it the best spot on the block!

We had a big opening ceremony in August when there was still nothing there. Then the garden took shape so fast I wanted to have a Spring Garden Party to invite back all the dignitaries and volunteers to see what the gardeners had done in just 8 months.

You know me, any excuse for a party. I did most of the food but I have no idea what happened to it. We got mobbed.

Click on the video to see before and after. (I'm the elusive bearded guy in a green shirt ducking out of camera range--can't stand to be on video!)

Aren't those high school jazz band and steel drum school kids adorable?

http://www.lbreport.com/news/may10/wrggarup.htm

 
Wow Joe, just WOW! I sooo wanted to pluck one of those artichokes

off the plant! Big (((Joe))) to you for the wonderful job you are doing. Thanks for sharing.

 
Thank you all! Traca, I served a veggie platter with rouille, a hummus platter with pita and

cucumber, a big cheese selection with my walnut and fig breads (because I had them in the freezer), tapenade, and a lentil salad. Other people brought things too. I had the platters made up and Jacques brought them over and set them up. By the time I got near the buffet it was just about empty. No leftovers to pack up.

 
It's the red garlic sauce you spoon over bouillabaisse. Literally, it means "rust."

ROUILLE ("rust," red garlic sauce)

from The Way to Cook by Julia Child

6 cloves garlic
Salt
1 4-oz jar pimentos, drained
1 fresh small hot red chile, chopped (or Tabasco to taste)
18 large leaves of fresh basil
3 egg yolks
3 Tbs. soup or milk
3/4 cup fresh bread crumbs
3/4 cup olive oil

By hand: Mash the garlic with salt in a mortar with a pestle until smooth, then pound in the rest of the ingredients one by one, switching to a whisk for the oil.

Or, put the garlic through a garlic press into a small bowl, sprinkle with salt, and mash with the back of a spoon until a smooth puree. Scrape it into a processor with everything but the oil. Process until finely chopped, then add the oil with the machine running.

For safety's sake, I whisk the egg yolks with the liquid in a double boiler just until thickened, letting them cool before adding to the rest of the ingredients.

 
Joe, I am in awe. What a wonderful thing to do. I am a sap and I sit here

all teary eyed after watching your video--the kindness of people do that to me. Congrats on a fabulous project!

 
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