Eating Well at High Rocks -- by Erica Marks

Summer camps have begun and that means that our camp gardens are starting to feed scores of young girls and women.   They are plucking fresh salad fixings just steps from where they will eat them for lunch and dinner.  Sun tea is always on-hand, made from fresh garden herbs and wild collected herbs.   I highly recommend the lemon-balm/ mountain mint tea! 

Fresh peas and garlic are also hitting plates our area.  Here’s a recipe we like using both:

Fresh Pea Hummus

2 cups shelled fresh peas

1-2 garlic cloves
¼ cup tahini
½ tsp lemon juice
1 tsp salt
Cilantro, black pepper and cumin powder to taste

Boil peas until tender, about 7 min. Drain and cool.  Combine with chopped garlic, tahini, lemon juice and spices Puree until smooth.   Serve with toasted pita pieces or use as dip with fresh veggies. 

Meanwhile, we are preparing for fall harvests too.  We dug up beds to start fall crops such as broccoli and cabbage for our participants and tilled the pumpkin patch for Marlinton Middle school.  The school principal wants us to grow enough pumpkins for each student to have one next fall.