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We’ve had such a strong response to our blog post about flexible recipes from home gardens that we would like to hear from you about your recipes from your garden in your country. |
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It’s easy. Simply send a MS Word attachment to Online.Learning@csd-i.org with your favorite recipe that uses vegetables/fruit/small livestock that you’ve raised in your home garden. Please include photos of you, your garden, and/or the finished meal if possible. Let us know a little about your garden – for instance what you raise and what special challenges you face in your country (don’t forget to tell us what country you are from!). |
We will compile these into an ‘International Garden for Nutrition Recipe Book’ and announce it in our next newsletter. The recipe book will be a free download – and you will be highlighted for your contribution.
Were hoping to hear from people from all over the world. People from over 170 countries subscribe to the newsletter: we want a recipe from each country: North and South!
You can use metric or English measurements.
The recipes should be submitted in this format:
Rhubarb Crunch:
Cooking time: 30 minutes
Serves 6
Ingredients
1 1/2 to 2 pounds rhubarb (this can also be made with other types of fruits such as apples, peaches, or berries)
2 tablespoons sugar
1.2 teaspoons cinnamon
6 ounces of flour
1 1/2 level teaspoons baking powder
4 ounces butter
4 ounces brown sugar
1 to 2 ounces chopped nuts
Preparation
1. Chop the rhubarb into 1 inch slices and put into a well greased pie dish.
2. Sprinkle with sugar and cinnamon to taste.
3. Mix the flour, butter and brown sugar until like breadcrumbs.
4. Stir in the chopped nuts and smooth down over the rhubarb.
5. Placed in the center of a hot oven (425 to 450° F.) for 30 minutes—check to see if done with a fork
6. Serve hot or cold.
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