by macadamdesign_ooa6ed | Aug 3, 2019 | TGS News
This is a nice change from the traditional sweet zucchini bread. We used the fresh herbs we had on hand, basil and parsley, and they tasted wonderful. You can also use up that standard, 8 ounce container of ricotta. The extra ounce doesn’t seem to hurt the...
by macadamdesign_ooa6ed | Jul 31, 2019 | TGS News
This summer vegetable recipe is always a big hit. We especially love the use of Japanese eggplants which are less bitter than the bigger, spongier eggplants tend to be (therefore they do not need to be salted aggressively before cooking). The best part, though, is...
by macadamdesign_ooa6ed | Jul 9, 2019 | TGS News
This past weekend we used the recipe below to make a garlic scape pesto using The Garden School’s own fresh basil and scapes. Garlic scapes are the flower bud of the plant, and they’ve been removed while the bulbs are still growing so that our bulbs can...
by macadamdesign_ooa6ed | Jun 30, 2019 | TGS News
After a successful season last year under an Easy-Up tent, we’ve upgraded this season to a larger and sturdier wooden pavilion. We salute Ben for his patience and skill in leading the team to assemble it, with special thanks to Christina, Beau, Charlie, Jon, and...
