The Elmsdale Community Garden is bursting with life! We have the beds planted and they are growing fast. We also have garden parties and pop up markets planned for the summer. These are free food giveaways available for everyone in the community. Keep an eye on our Facebook page for details.
Did you know that everyone is welcome to help themselves to crops grown in the Elmsdale Community Garden? Boxes #1 and #11 have greens and herbs that are ready to harvest. Here is everything you need to know about using the Elmsdale Community Garden:
Every year, we like to start off our free, fresh food giveaways with a party in the Elmsdale Community Garden. This year, our first garden party and pop up market will be on Wednesday, July 13th from 11 a.m. to 1 p.m. There will be a selection of delicious food grown on site, vegetables from Withrows that we haven’t had the chance to grow yet this year and a healthy lunch for all who attend.
We’ll have more details on our Facebook page about pop up markets as the season progresses, but we plan to visit multiple communities over the course of the summer and fall. Please reach out if you would like us to visit your community and we’ll work together to make it happen!
Each year, we produce an Annual Report to give the public a sense of what has been happening with our organization. Our 2021-2022 Annual Report is now live on our website, under the “Resources” tab.
This past year, we rode the waves and adjusted our services as needed to reach as many people as possible. From supporting learners in person to vaccination transportation to community meals out of the Elmsdale Legion, we’ve taken a flexible approach to help our community.
For more information about East Hants Community Learning Association and our programs:
Make the Most of your Summer with the Community Rider
Summer is here and the parking lots at popular locations are filling up. Don’t have a ride, hate searching for parking, or just want to relax on your trip to the beach? Book with the Community Rider!
We can transport anyone to or from East Hants, including to beaches, campgrounds, and other summertime destinations. Our rates are by kilometre and we can transport up to 8 passengers in our larger vans. Take the stress out of your leisure time and enjoy the beautiful weather while we’ve got it!
Wellness Funds online grant applications are now open through the Community Health Boards!
Wellness Funds are for non-profit groups working to improve health in their communities and must address the health priorities identified by the Community Health Boards (CHBs) in their current community health plan.
Wellness Funds support a health promotion or population health based approach to wellness. This model seeks to maintain and improve the health of people and the communities in which they live through partnerships, and by addressing those aspects of a person’s life that determine their health. For more information and to apply visit: Wellness Funds — Community Health boards
One of the biggest challenges of cooking is to keep things fresh and interesting. We all have our favourites, but there’s a world of food out there. For each month, I will share an interesting recipe from somewhere around the world. I hope you will try it out.
This month’s recipe: Jerk Chicken with Caribbean Rice
& Mango Salsa
Country of Origin: Jamaica
Chicken is one of those versatile foods that can transform based on how you prepare it. For this month’s recipe, we’ve found a recipe that will transport you to the Caribbean. It takes some time to prepare, but your tastebuds will thank you for it!
Ingredients: (serves 4)
FOR THE JERK SEASONING:
1 large jalapeno, stemmed and roughly chopped
1 bunch scallions, chopped
2 cloves garlic, smashed with the side of a knife and peeled
Make the jerk seasoning: Place the ingredients for the seasoning in a food processor or blender. Pulse for 10 seconds, until the mixture is combined but not totally smooth. Set aside ¼ cup of the marinade, then transfer the rest to a large glass or ceramic dish or resealable plastic bag. Place the ¼ cup of marinade in the fridge.
Marinate the chicken: Pat the drumsticks dry, season them with a pinch of salt, and add them to the dish or plastic bag with the jerk seasoning. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 4 hours or up to 24 hours.
Thirty minutes before you’re ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature. Preheat a grill to medium heat. Meanwhile, prepare the rice and salsa.
Combine the ingredients for the salsa in a bowl and set aside.
Make the Caribbean rice: In a skillet that has a lid, melt the butter over medium heat. Add the ginger and garlic and sauté until fragrant, about 1 minute.
Add the rice and stir until all of the rice is coated in the butter, about 1 minute, then add the water, coconut milk, salt, pepper, and lime zest. Bring to a boil over medium heat, then reduce the heat to low and cover. Cook for 40 minutes, or until the rice is fluffy.
While the rice is cooking, grill the chicken: Brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip, brush with the reserved marinade, and grill for an additional 8 minutes. Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes, or until no pink remains in the center of the chicken.
To serve: Place the rice on plates, then add the chicken, mango salsa, and sliced avocado.
Share your pictures with us and we’ll have another recipe for you to try next month. Enjoy!