Dishing It Up!

by Victoria Mattson

Victoria Mattson is a local cook, confectionaire and writer. She offers healthy and nutritious recipes and food tips in each issue of North County Outlook. Phone (360) 658-9903 or e-mail victoria@northcountyoutlook.com.

Late summer vegetable gardens are bursting out all over! One special Marysville garden in particular, overflows with a bountiful harvest. The Sunnyside Nursery Food Bank Garden was started in 2005 to grow fresh local produce for the Marysville Food Bank. Sunnyside Nursery donated the land and each year, student volunteers plant, nurture and harvest a wide variety of vegetables from this garden. Food Bank records indicate that so far this season, the students have produced and donated a whopping 1,200 pounds of vegetables.

Emily Lefstad and Jan Clancy are the Marysville teachers who coordinate the garden project. The student volunteers are from MPHS's International School of Communications. From a pool of about 30 student gardeners, five to ten show up to work each week. Their late summer's harvest includes zucchini, crookneck, scallopini, carrots, potatoes, tomatoes and cucumbers. Pumpkins and several types of winter squash are just around the corner!

Marysville Community Food Bank director Dell Deierling and volunteer coordinator Joann Sewell are grateful for all the fresh produce brought in this time of the year by generous gardeners. The Food Bank accepts donations from personal gardens as well as local farms. If your garden has produced more than your family can consume, the Food Bank wants and needs your fresh produce and tree fruit. Go to www.marysvillecommunityfb.com to find the times and location to drop off donations.

Also, if you have leftover crops to donate which you are unable to harvest, contact either Dell or Joanne and they will seek volunteers to glean the crop on behalf of the Food Bank.

Here is an easy and delicious way to combine the summer's bounty into one dish. Feel free to substitute for different vegetables that you have on hand. The beans add protein and fiber to make the soup a more substantial meal.



Garden Fresh Vegetable Soup



1 TBSP butter

2 TBSP Olive Oil

1 large onion, chopped

1 carrot, peeled and diced small

1 stalk celery, cut into 1/2" pieces

1 garlic clove, minced

1/4 head cabbage, shredded

1 large tomato peeled, seeded and diced

1 potato, cut into 1/2" cubes

1/2 tsp oregano

1/4 tsp red pepper flakes

6-8 cups chicken, beef, or vegetable broth

14 oz can cannellini or navy beans, drained

Salt and pepper

Shredded Parmesan



Heat the butter and olive oil in a medium saucepan. Stir in onion, carrot, celery, and garlic. Sauté for about 5 minutes until soft. Stir in all the rest of the vegetables and herbs and heat together for 5 minutes. Add your choice of broth or water. Bring to a boil, reduce heat and simmer for 20 minutes. Stir in beans and simmer for 10 minutes more. Salt and pepper to taste. Serve with freshly grated parmesan cheese. 4 Servings.



Contact Victoria at Victoria@northcountyoutlook.com or by phone 360-658-9903.