It’s 9:30 a.m. and the Lots to Gardens food crew in Lewiston is busily working on the day’s lunch menu. Bridget Huber, the program’s food and nutrition coordinator, and her three assistants have all the ingredients laid out on a long table. Sonya Strout is kneading and rolling dough for homemade tortillas. Ted Ware is chopping vegetables for salad and fresh salsa, while Max Stevenson reviews the recipe for his “secret salad dressing.”
“I’m going to need to go and get some cilantro,” announces 15-year-old Max as he heads to one of the program’s many gardens for the herb.
The combination of locally grown produce and community-minded youths is what makes the Lots to Gardens project noteworthy. In the program’s five-year history, this is the first year that the cooking crew has been working on a regular basis.
During the summer, 10 students have worked with Bridget at garden lots across the city of Lewiston (including locations at Knox Street, Bates Street, the Multi-Purpose Center and Blake Street) to harvest a large assortment of fresh fruit, vegetables and herbs.
The produce is used to prepare meals for the program participants on Tuesdays and Thursdays. Thursday’s meal is prepared at Meadowview Apartments, where senior citizens are able to share the delicious dishes. Extra food is always donated to the Food Pantry, and preparation scraps are used as compost in their gardens. Lots to Gardens also likes to sell some of its goods at the weekly farmers’ market.
Why do the teenagers apply to a program where they’ll be planting, weeding, harvesting and cooking? “I love getting in the garden and working,” said 16-year-old Sonya. “I also like working with people and cooking, so this is a great way to do all of that.” Ted Ware, 18, adds, “It’s all about knowledge – learning about things I never would have known if I weren’t here.”
As Max returns with his newly harvested cilantro, he agrees. “I really like cooking and sharing it with others. We grow our own things and try to show how important it is to buy local foods. It just feels good knowing that what we’re doing is good for us and the community.”
Bean and cheese burritos
(With homemade tortillas, filling and salsa)
Flour tortillas
Ingredients:
2 cups whole wheat flour
2 cups unbleached white flour
2 teaspoons salt
4 teaspoons baking powder
2 tablespoons shortening, lard or butter
1½ cups warm water
Method:
Stir together dry ingredients. Add shortening, lard or butter and rub into flour with fingers until it is all incorporated. Add water a little at a time to make a soft, glossy dough. Knead for 10 minutes. Divide into 12 balls and then roll out with a rolling pin. Cook on an ungreased skillet on medium heat until small brown blisters form on both sides. Keep warm and moist in a damp towel or sealed plastic bag until ready to eat.
Vegetable refried beans
Ingredients:
3 cups cooked beans of any type
3 cloves garlic, crushed
1 medium onion, chopped
2 small zucchini, sliced
1½ green bell peppers, chopped
1½ tablespoons ground cumin
1 tablespoon chili powder
¼ cup fresh cilantro, chopped
Salt to taste
Method:
Cook onions and garlic in olive oil until translucent. Add spices and cook one minute more. Add vegetables. Sauté until the veggies are just tender. While the vegetables are cooking, mash the beans to form a relatively smooth paste. Add beans to vegetables and mix thoroughly. Let the mixture cook for a few minutes. Add salt and stir in fresh cilantro.
Serve with fresh tortillas, grated cheese, homemade salsa, sour cream, chopped onions and lettuce.
Serves 6.
Note: The Lots to Gardens cooks use a mixture of cooked black beans and pinto beans in this recipe.
Fresh salsa
Ingredients:
5 chopped fresh local tomatoes (or equivalent in cherry tomatoes)
1 medium onion, chopped
1 or 2 fresh jalapenos, finely chopped
2 cloves garlic, crushed
1/3 cup fresh cilantro, chopped
Juice of half a lime
Salt and ground cumin
Method:
Stir first six ingredients together. Add salt and ground cumin to taste.
Max’s “secret” salad dressing
Ingredients:
2/3 cup balsamic vinegar
1/3 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh cilantro, chopped
2 tablespoons fresh basil, chopped
1 clove garlic, chopped
1 hard-boiled egg yolk
Method:
Combine ingredients in blender and blend until smooth.
Note: Max’s salads are usually made of mixed greens and include cheddar cheese, cucumbers, cherry tomatoes, apple, avocados and chopped basil.
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