|Posted by the Girl Scout on December 16, 2013 at 3:15 PM||comments (0)|
Here is another link to a newspaper article briefly about my project. In October I revieved an award from Allegan General Hospital Spirit of Women called The Young Role Model of the Year. My mom nominated me for this award because of the hard work I put into my Gold Award. The award ceremony was awesome! This article is also about the other women from the community who earned awards as well.
|Posted by the Girl Scout on December 16, 2013 at 3:05 PM||comments (0)|
Here is a link to an article from the local newspaper featuring my project. Take a look!
|Posted by the Girl Scout on November 18, 2013 at 9:50 AM||comments (0)|
Thank eveyone for your participation and interest in my project! I really appreciate it.
|Posted by the Girl Scout on September 24, 2013 at 9:55 AM||comments (0)|
Check out the the article about my project in the newpaper!
|Posted by the Girl Scout on August 28, 2013 at 5:20 PM||comments (0)|
I have been working with the Kalamazoo Gospel Mission every Thursday this summer. Each week I hand out about 100 baggies of fresh, raw veggies from my garden to the people participating in their free lunch. I think the people I see there each week have apprieciated it. Here is a link to there website. They are a great non-profit organization!
|Posted by the Girl Scout on August 28, 2013 at 4:35 PM||comments (0)|
Check out this video from the Today Show. This is exactly what my project is all about, getting fresh vegetables to food pantry and food ministry recipients!
"California food bank offers families fresh food While many food banks around the country offer mostly canned and processed food, Sacramento Food Bank and Family Services, a California nonprofit, is giving a new meaning to community growth, providing fresh fruits and veggies and handing out 5 million pounds of food a month."
|Posted by the Girl Scout on July 24, 2013 at 3:40 PM||comments (0)|
3 large seedless cucumbers (about 1 pound each or 4 pounds regular cucumbers)
1 1/2 teaspoons salt
1/4 cup white vinegar
1/4 cup cider vinegar
1/2 cup sugar
1 tablespoon fresh chives, chopped
Peel the cucumbers and cut them in half lengthwise. Using a small spoon or a melon baller, scoop out the seeds and watery center from each half, forming a shallow groove down the center.
Using a mandolin, slice the cucumbers crosswise as thin as possible, ideally about 1/8 inch thick.
Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt. Set the colander over a bowl and refrigerate for at least 1 hour and up to 2 hours.
Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid, and transfer the cucumbers to a medium nonreactive bowl.
In another medium nonreactive bowl, combine the white vinegar, cider vinegar, and sugar. Stir until the sugar has completely dissolved. Pour the vinegar mixture over the cucumbers, add the chopped chives, and stir to thoroughly combine. Serve immediately, or refrigerate for up to 12 hours or overnight, and serve cold.
This is a recipre I sent in with the many donations of cucumbers. I have found the food pantry recipients don't always know what to do with the fresh vegetables.
|Posted by the Girl Scout on July 24, 2013 at 3:35 PM||comments (0)|
|Posted by the Girl Scout on July 8, 2013 at 2:35 PM||comments (0)|
Citrus- Bok Choy Salad
1 pkg ramen noodles broken into small pieces
I T butter
½ to1 cup canned mandarin oranges
6 t orange juice
Salt and pepper
1 head bok choy, thinly sliced crosswise (leaves and stem)
Fry ramen noodles in butter until lightly browned. Set aside to cool. Toss Bok Choy with mandarin oranges. Wisk remaining ingredients together to make dressing. Toss ramen noodles into salad and dress with dressing.
This is a recipe I sent in with the bok choy I donated to the food pantry. It is simple to make and the ingredients aren't expensive.
|Posted by the Girl Scout on July 2, 2013 at 12:10 AM||comments (0)|
Today I went to the Kalamazoo Gospel Mission for the first time. I went with just my family to check things out. I handed out 108 baggies between 2 lunches. I brought radishes, peas, (from my garden), and carrots ( from the store). I added carrots to add something to the bags. We aslo donated to two large bags of lettuce and spinch to the kitchen for their use (from the garden).
The first lunch was to the residents of the men's and women's and children's shelter. The second lunch was for the homeless people. I noticed the second group really appriciated my veggies more.