Check out our recipes below from our edible garden to yours!

All of these recipes can be made from the ingredients in our edible garden at the museum. Come on by and pick some carrots for your hummus or parsley salad,or take home some strawberries and oranges for home made sherbet!

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Carrot & Parsley Salad

Ingredients:
3 large carrots,
1/3 cup chopped parsley (1/2 bunch),
½ small clove of garlic,
2 teaspoons red wine vinegar,
2 tablespoons olive oil or vegetable oil,
salt to taste (about 1/8 teaspoon.)

Instructions:
- Peel and wash the carrots. Use a grater to grate the carrots into fine threads.
- Pick the leaves off a half bunch of parsley. Wash and dry the leaves, then chop
them up.
- Here is a neat trick for garlic: Peel a clove, then stand a fork up on its point ends
in a bowl. Rub the garlic back and forth against the tips and it will make a juicy little
puree of the garlic. In this way, puree half of a clove. Add the vinegar and the oil and mix together.
- Stir in the carrots and parsley, season with salt, and mix very well.

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Hummus & Vegetables

We have many delicious vegetables ready to harvest at the museum. Depending on what you like best, pick either bell peppers, beans, carrots, radishes, lettuce, or anything else you think looks good and slice them into bite size pieces. You can use these to dip into our yummy protein packed hummus.

Ingredients:
1 can garbanzo beans (drained, liquid reserved),
1 clove of garlic (crushed),
2 teaspoons ground cumin,
½ teaspoon salt,
1 tablespoon olive oil.

Instructions:
- In a blender or food processor combine the garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

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Roasted Peppers

These are great on pizza or pasta, in salads or sandwiches, or just on a slice of toast for a snack.

Ingredients:
ripe sweet bell peppers
olive oil
salt

- Choose sweet, firm red or yellow bell peppers. Cut in half, and use a knife to cut
away the core at the top and the seeds inside.
- Rub the skins outside with olive oil, and put the peppers skin side up on a baking
sheet at 375 F oven for about 30 to 40 minutes until the skins are browned. Take them
out of the oven and let them cool off.

Instructions:
- Use your hands to pull off the browned skins. Cut the peppers into slices, and put
in a bowl.
- Moisten them with olive oil and add a bit of salt. These will keep in the
refrigerator, covered, for 5 or 6 days if you don’t eat them right away.

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Rosemary Lemonade

Try making lemonade with a twist! Add some rosemary and see how delicious and
refreshing it is.

Ingredients:
1 cup water and 1 cup granulated sugar,
1 fresh spring of rosemary,
6 lemons,
6 cups cold water,
fresh rosemary sprigs (optional)

Instructions:
- In a saucepan over medium heat, bring 1 cup of water and sugar and rosemary to
a boil. Stir often, until the sugar is dissolved. Remove from burner and refrigerate until
completely cool, about 15 minutes. Discard the rosemary sring.
- Juice 6 lemons into a large pitcher. Stir in cooled rosemary mixture and 6 cups of
water.
- Pour into glasses or a large pitcher with some ice cubes and fresh rosemary
springs and lemon slices. Enjoy!

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Applesauce

Tasty apples will make sweet applesauce without any sugar at all. Sometimes the apples are too sweet and you need to add a little lemon juice.

Ingredients:
apples (about 1 pound),
¼ cup water.

Instructions:
- Cut the apples into quarters. Use a small knife to cut off the peels and remove the
cores, and cut into chunks.
- Put the apple chunks in a saucepan with ¼ cup water on the stove over medium
heat. Heat to a gentle simmer, then cover and cook for 20 minutes until soft.
- Stir every once in a while during cooking, and when soft, mash with a spoon to
the texture you like.

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Strawberry-Orange Sherbet

Try making some homemade sherbet from the fruit in our garden!

Ingredients:
1 cup of water,
2/3 cup sugar, 2 and
¾ cups sliced strawberries (about 1 and ½ one-pint baskets),
½ cup fresh orange juice,
½ teaspoon grated orange peel.

Instructions:
- Stir 1 cup water and sugar in a small saucepan over medium heat until the sugar
dissolves. Bring to a boil. Chill sugar syrup until cold, about 1 hour.
- Combine the sliced strawberries, fresh orange juice and orange peel in a
processor. Puree until smooth.
- With processor running, gradually add chilled syrup and
process until well blended.
- Transfer sorbet mixture to a 13x9x2 inch glass dish.
- Freeze just until sorbet is firm, stirring every 30 minutes, about 3 hours total.
- Transfer frozen sorbet to processor and puree until smooth.
- Freeze in covered container up till 3 days and enjoy!

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