Gardening Progress Update

At the end of our second week here at the community garden, things are looking great. The weeding has been the toughest part of our time out there, but we keep plugging along.

Out front we’ve begun to clear the beds out in preparation for planting. Our hope is to get some vegetables in there quite soon. Potatoes, carrots, radishes, and onions should be in the ground shortly. In fact, some of the onions from last year have stayed afloat and are still growing.  Often before you harvest an onion, they will split in the dirt. So last year when they were eventually harvested, their friends stayed behind. Now, here they are again!

There is a plethora of beauty to behold out back, and we are surely loving it. Peonies, Iris, and early Roses are a plenty. In the midst of this beauty we are thankful. IMG_0093

Holy Week Hot Lunch

An enjoyable lasagna hot lunch with salad was enjoyed while watching slides from our recent visit to Jordan and the Holy Land. The refugee camp was an unforgettable experience especially during Holy week. All donations received were donated to Canadian Lutheran World Relief with dedication to Most Urgent Needs: Africa children’s nutrition. Haven’t enjoyed a Hot Lunch yet? Join us April 25 at 11:30 1907 King Street East at Rosedale.

Urban Gardening

We enjoyed our first barbecue of the season featuring fresh sausages, potatoe wedges and coleslaw.   It was grand. This was followed by our guest speaker, Theresa Phair, City of Hamilton, sharing her personal experience and her love of urban gardening for City Housing. We were truly inspired and enjoyed this energetic and honest presentation. Already there are calls for her return! Join us July 27 for our next event. Call 905 549-5550 for more information or


Cucumber Coleslaw Raisin Boats

1 large cucumber
8 oz raisins
3 oz shredded carrots
3 oz shredded cabbage or lettuce
3 tsp olive oil
3 Tbsp mayonnaise
2 oz red finely chopped onion
Shaved or grated Parmesan cheese

1. Cut cucumber into 2 lengths. Using a spoon hallow out cucumber to create a boat reserving flesh.
2. In a bowl mix cucumber flesh pieces, cabbage or lettuce, raisins, chopped onion, oil and mayonnaise. Set aside.
3. Fill boats, sprinkle Parmesan cheese on the top, cut into bite sized pieces and plate. Serves 8. Enjoy!