Posts tagged adventures

In addition to filling your garden and patio planters, buying your Mother a gift that supports the care and treatment of children, and taking your kids somewhere close and fun, you can stay for lunch!

The concession stand will be featuring FIVE BUCK BOXES with your choice of gourmet pretzel sandwiches or pretzel dog, chips, giant cookie, and Soergel’s apples!

On both Friday AND Saturday vendors will be showcasing their Natural Talents:

• Hand painted pewter jewelry
• Wreaths & painted glass hummingbird feeders
• Hand made functional pottery with nature inspired decoration
• Floral watercolors
• Clay flowers and handmade women’s clothing
• Art Photography
• Pet portraits and caricatures
• Chemical free body products
• Amazing Face Painting

Come Saturday and you’ll also meet artists making:

• Walking sticks, walnut baskets
• Felt flowers, wreaths, and handmade baskets
• Clothing and accessories made from alpaca fleece
• Wood shop items
• Garden totes and Aprons
• Handmade Jewelry, Quilted items, & Ceramic piggy banks
• Essential oils and accessories; herbal extracts and wellness gifts

Tell your friends and bring your Mom and the kids to meet the animals, go for a wagon ride, listen to some live music, shop directly from the artists, and get your garden growing…  ALL while supporting an amazing therapeutic program!

See you Mother’s Day weekend! Friday, May 11th 10-4  Saturday, May 12th 10-4

Saturday, April 21, 2012

8:30 – 3:30

70 West Beaver Street, Zelienople PA

Registrants of the 13th Annual Spring Symposium will enjoy professional presentations on gardening topics, a continental breakfast and delicious luncheon, raffles and door prizes.

For more information  on Symposium registration, please email Julie Wahlenmayer at jwahlenmayer@gladerun.org, or call (724)452-4453 ext. 1236

While the CSA may have ended, the chickens are still laying eggs!
If you’d like some farm fresh free range heritage breed eggs, just give us a call to arrange pick-up at the Zelienople campus.
$3.00 per dozen. Approximately 2-3 dozen are available each week. Call Julie at 724-452-4453, ext. 1236. 

Red mustard greens, a member of the brassica family, closely related to cabbage, kale, and collard greens. Mustard greens are traditionally found in African, Italian, Indian, Chinese, Japanese, and soul food cuisine and all parts of the plant: stem, seed and leaf are used.  

With such a versatile cultural ingredient, you can imagine there are numerous ways to prepare mustard greens. We’ve outlined the basic methods, but don’t be afraid to unleash your inner chef and prepare them the way that suits your taste buds best!

Super salad 

Add greens to lettuce mixes for a peppery bite. Sweet dressings compliment the peppery taste well. 

Lightly wilted 

Toss greens with hot bacon dressing, or mix chopped greens into hot beans or pasta and add fresh Parmesan cheese.  

Quick cook

Boil or steam greens for just a few minutes in broth for bright, juicy and tender greens. 

Southern style

Slow cook greens with a ham hock.

Simple Mustard Greens 

1/2 cup thinly sliced onions

2 cloves garlic, minced  

 1 Tbsp olive oil        

1 pound mustard greens, washed and torn into large pieces        

2 to 3 Tbsp chicken broth or vegetable broth 

(vegetarian option)      

1/4 teaspoon salt      

1/4 teaspoon pepper      

1/4 teaspoon dark sesame oil 

Sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper. Enjoy!

Roses may top many folks lists of favorite garden plant, but Rosemary is an amazing herb with so many uses, it may even top the common rose.  Originating in the Mediterranean, Rosemary has been favored by cooks and apothecaries since ancient times. Families burned it in the sickroom to purify the air. In courtrooms, branches were spread on the floor to release the essential oils and protect occupants from “jail fever” (typhus).

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Each Fall, Glade Run is blessed with the attention of the United Way. Groups from various organizations have spent the day out of the office, getting dirty and helping Glade Run to become an even more beautiful place for treatment to happen.  

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Horseradish is a member of the mustard family, along with kale and turnips, so its bite makes a lot of sense. Its greens are edible but it’s the horseradish root that is cultivated and sold. Horseradish is at its best in fall and winter. Like so many other root vegetables it stores well and is often available in decent shape well into spring.

Store horseradish loosely wrapped in plastic in the fridge where it will keep several weeks. Cut pieces, however, should be used immediately, as horseradish turns bitter once cut or grated. The larger piece can be re-wrapped and stored, just cut off and discard the previously cut end before using. For longer-term storage cut horseradish into one-use pieces and store sealed in plastic in the freezer. Another way to keep fresh horseradish around is to peel it, cut it into chunks, put the chunks into a seal-able jar, and cover the horseradish with vinegar. The flavor will soften as it’s stored, but it will keep some of its kick and you’ll have a wonderfully aromatic horseradish vinegar to use as well. 

How to Use Horseradish 

The easiest way to use horseradish is to simply cut off the brown peel and shred or grate some fresh horseradish to serve with roasted meats or as a flavoring for hearty soups or stews. Shred as close to serving time as possible to avoid bitterness and discoloration. Freshly shredded horseradish also makes a great addition to mashed potatoes, Bloody Marys, or as a condiment with roasted root vegetables of all sorts. You can also make Horseradish Cream and add it as a delightful swirl into thick soups or serve in place of traditional creamed horseradish.