Veggie Burgers, Sweet Potato Pudding

The Peripatetic Chef!

I’m always looking for the perfect veggie burger.  And of course more yummy desserts.


4 oz brown lentils

4 oz red lentils

2 cups water

1 tablespoon miso

2 tablespoons soy sauce

1 egg, beaten

1 teaspoon dried oregano or marjoram

1 teaspoon curry powder

1 tablespoon honey

1 clove garlic, crushed

1 large carrot, grated

1 large onion, grated

1 large potato, grated

1/3 cup sunflower seeds

1/3 cup sesame seeds

1 cup rolled oats

4 tablespoons whole wheat or gluten free flour

Spread the lentils on a flat tray and pick out any stones.  Wash well and drain.  Put into a saucepan with the water and bring to the boil, then turn off the heat and leave to soak for 2 hours.  Add the miso and cook, covered, until all water has been absorbed and the lentils are soft.  Mix the soy sauce, egg, herbs, and seasonings together.  In a large bowl combine all the remaining ingredients thoroughly, adding in the egg mixture.  For the mixture into round patties.  Heat a griddle or barbeque, brush with a little oil and cook the burgers over low heat until golden brown on both sides.  Can me served in place of hamburgers or as an entrée with your favorite salad.  Serves 6.


500 ml cake flour

15 ml baking powder

375 ml cheddar cheese, grated

5 ml salt

1 bunch spring onions, chopped

2 chilies, chopped

60 ml chopped parsley and coriander

100 ml oil

150 ml buttermilk

50-60 ml milk

In a bowl combine ingredients from flour to herbs.  Combine buttermilk and oil and add to dry ingredients with enough milk to make a stiff batter.  Don’t over mix.  Spoon into greased muffin tins and bake at 200˚ C for 20 minutes until golden brown.


Preheat oven to 350˚F. Combine and beat well

2 cups cooked, mashed sweet potatoes

1 cup sugar

½ cup melted butter

6 beaten egg yolks

1 ½ teaspoons grated lemon rind

1 cup orange juice

¼ teaspoon nutmeg

Fold in 2 stiffly beaten egg whites.  Bake pudding in a greased baking dish for about 1 hour.  Serves 6.

[1] Charmaine Solomon, Charmaine Solomon’s Complete Vegetarian Cookbook (Australia: Cornstalk Publishing, 1990), 115.

[2] Angela Day, Verve, The Star, Johannesburg, 1 October, 2001, 8.

[3] Rombauer and Becker, Joy of Cooking, Plume Press, 1964, 702.

Zucchini Recipes and Hummus

The Peripatetic Chef!

The Peripatetic Chef has been traveling!  Ah ha.  I will share some recipes from some of my favorite meals from this and other trips.

HUMMUS BI TAHINI (Chunky Style)[1]

8 oz dried chickpeas

½ cup fresh lemon juice

3 large cloves garlic

1 ½ teaspoons salt

½ cup tahini

olive oil

paprika or chopped parsley or chopped coriander or pine nuts

Soak the chickpeas overnight in plenty of cold water to cover.  Drain, put into saucepan with fresh water and boil for two hours.  Drain peas, reserving liquid and set aside a handful for mashing.  Puree chickpeas in blender adding some of the cooking liquid if needed.  Mash some chickpeas by hand for a chunkier hummus.  Mix in lemon juice to taste.  Crush the garlic and salt to taste.  Add the garlic to chickpeas.  Add tahini and ix well.  The flavor should be tangy, garlicky, with a consistency of thick mayonnaise.  Add lemon juice, salt or water if needed.  Spread on a plate and pour olive oil over the surface.  Garnish with herbs or nuts.  Serves 6-8. (Unless you invite me over in which case I can polish off half on my own, no problem.)


2 cups grated zucchini

1 onion, grated

1 egg

¼ teaspoon freshly ground black pepper

¼ teaspoon salt

½ cup whole wheat or gluten free flour

oil for frying

Wash but do not peel zucchini, then grate on a coarse grater.  Combine in a bowl with the onion, beaten egg and seasonings.  Stir in flour.  In a large heavy-based frying pan heat just enough oil to film the base on the pan and when hot, put in the mixture in large spoonfuls.  Spread mixture with back of spoon to from a well shaped pancake about 4 inches across.  Cook over medium heat until golden brown.  Turn with spatula and brown other side.  Drain on paper towels and fry remaining mixture, adding more oil to pan if needed.  Makes about 8 small pancakes.


6 medium zucchini

2 tablespoons butter or oil

2 cloves garlic, crushed

2 ripe tomatoes, peeled and diced

salt and freshly ground pepper

2 tablespoons finely chopped parsley

Wash zucchini and cut off ends.  Do not peel but cut in fairly thick rounds.  Heat butter or oil in a heavy-based saucepan and fry the garlic on low heat.  add the tomatoes and stir well, add zucchini and season with salt and pepper.  Cover and cook on low heat fro about 15 minutes or until zucchini is tender.  Stir occasionally and add a little water if mixture is dry.  Serve hot, sprinkled with chopped parsley.

[1]Charmaine Solomon, Charmaine Solomon’s Complete Vegetarian Cookbook (Australia: Cornstalk Publishing, 1990), 4.

[2] Ibid., 135.

[3] Ibid., 132.

Newsletter July 12

Hello Gardeners!

I know it’s been a while since we’ve had the opportunity to really chat about the garden. I have seen some of you around, but not nearly all of you, so I thought this would be a good way to get in touch and go over some reminder points about conduct in the garden in general, especially since we have so many new members.

First things first:

We have a board meeting coming up on Friday, July 15 at 5pm. Board meetings are open to all members and required for all board members to attend. This is a good time and space to bring up issues you may be facing and help come up with solutions.

Similarly, on the 15th, if you have not tended your plot appropriately, it may be reassigned. There are only a few plots that look really raspy, but it’s really important to note that when you let your plot overgrow, you are infringing on your neighbor’s space. Please tend your plots. Not only is it neighborly, it’s part of the rules on the contract you signed in order to be part of the garden. Please ensure that all of your growing glory does not spill into the pathways. And please, please, please be sure to keep pathways clear of pots, cages or other obstructions because many of us like to be in the garden either early mornings or dusk when the air is cool, but light is limited. I can’t tell you how many times I have tripped over tomato cages in the pathways. If anyone finds them in the pathways, please put them in the shed or discard them if necessary, but don’t be upset if this happens to your stuff because you didn’t put it away.

Speaking of the shed, it’s in a state of medium disarray. Please try to make best use of the space in the shed and organize things occasionally. I know it’s hard to keep it totally tidy while we’re in the middle of the growing season, but it can sometimes be very overwhelming to go in there. Try to use common sense and stack wheel barrows together to save on space. And just tidy up in general.

Also remember that there are still a variety of seeds that you are welcome to use in the shed. Don’t be shy! Use them! Similarly, if you collect seed, put a little in the shed for others to use. Try to remember not to save hybrid seeds because they aren’t dependable producers. Heirloom seeds and especially exotic or hard-to-find seeds are most welcome.

And just as a reminder: please do not use any kind of chemical-based product in the garden such as Miracle-Gro. I know it’s tempting, but please resist! I don’t think anyone has done this but I just want to remind you all that this kind of thing is totally unacceptable. Only use organic materials in the garden. Being so close to the river, everything we do eventually drains off into the river, so it’s not only bad for our soil, but bad for the wildlife that surrounds us and our waterways. If you’re unsure about a product, please ask one of the long-term gardeners. There is truly a wealth of information available to you if you just ask.

Similarly, there is some fish emulsion available in the shed for you to use. It has a two-year shelf life and what is in the shed is left over from last year’s purchase. Last Saturday, I went to the soil-building workshop at the Early Street garden in South Providence. The host said the best use of the fish emulsion is to put about a half tablespoon to a tablespoon of emulsion in a 32oz spray bottle and spray the plants every 2 weeks after you water (otherwise you wash it off the plants). It’s like a vitamin shot. She said it is also beneficial to water your plot with it, but the best use is to spray the plants with it right on the leaves. So feel free to use up what’s in the shed and we’ll get more next year.

There has been some thievery around the garden, and while my gut tells me that the gardeners are blameless, I feel it’s really necessary to reiterate that it is absolutely unacceptable to take anything from anybody’s plot without express permission from the resident gardener. The only exception to this is if something is overgrown into the pathways, and even then it’s kind of questionable. Use your best judgment, but never enter another person’s plot without permission. It’s simply uncool.

Do not weed plots without permission, even if the plot is totally out of control. If a plot is excessively weedy, please notify me by email or telephone (626-4548) and I will take care of it. That is my job and I have no problem attending it. Further, sometimes things that look like weeds are not, so it’s really unfair for someone to take it upon themselves to weed when there may be something left on purpose to go to seed for collection. Best rule of thumb? Mind your own plots.

If you go out of town, please let somebody know. There was one instance where a gardener left the country and I was prepared to give the plot away because it appeared to not have been tended. I don’t want to give your plots away, but I totally will if I have no idea what’s going on. That’s part of my job, too. So, please, if you go out of town let me know at minimum. I might even weed your plot for you. Maybe I’ll even water it! But at worst case, it won’t get reassigned and you can have a happy vacation without worry.

Be sure to lock up when you leave. We’ve come down a couple times and the gates have been open. With thievery (which I assume is from outside the garden), we might as well make ’em jump the fence. So please check all three gates and the shed before you leave and make sure everything is locked properly.

Thursday nights are the weekly collection for Camp Street Ministries. Please get in touch with Renee.  If you have things you would like to donate. Be specific about what you have available for her to take to Camp Street.

Some of you were interested in the compost committee with Hannah Morini, and I’m going to assume you all got in touch with each other, but if there are any questions  please be sure to let me know and I will do all I can to help get everything organized.

Finally, remember that Friday evenings (weather permitting) I am usually at the garden, from around 6 to dusk-ish. This will change slightly as the days get shorter, but for most of the summer these are the hours. I am happy to help you with any of your questions as best I can or direct you to someone who knows, if I do not. I don’t know much about flowers, so if your question is about flowers, I’ll probably have to point you somewhere else. Just fair warning.

The garden really looks magnificent and you guys should be really proud of how beautiful it is. We are lucky to have one of the nicest gardens in the city and it really shows this year. Thank you for all your hard work!!

k (and j!)

Thom Mitchell’s Tomato Talk

Thom Mitchell (plots 11 & 12) gave a tomato workshop at the garden a few weeks ago… here’s the original summary! James Crowley (plots 47 & 48) joined in. It looks like it was a really good time!

The French called them pommes d’amour—”apples of love.” Evidently, there is a lot of love for tomatoes here in Providence, because we had thirty-five people come to the workshop on Taming Your Tomatoes on Saturday!

The program was led by Thom Mitchell, a regular volunteer with the Community Land Trust and a member of the Fox Point Community Garden, which is located on the city’s east side. The folks at Fox Point had graciously agreed to host the workshop; their well-tended plots were the perfect backdrop for the event, and Thom was able to show everyone his actual tomato plants and stakes.

He was joined by James Crowley, a longtime gardener and tomato expert who also grows at Fox Point. Together, they discussed pruning, staking, watering, coping with pests, and preserving the fruits with the assembled group. We’re glad so many people took advantage of the free program on such a beautiful day! Good luck to everyone with your plants this summer.

p.s. If you missed the workshop and would like some tips on how to prune your tomatoes, check out this comprehensive article from Fine Gardening. And if you’re curious about those suckers, be sure to check out this handy visual illustration of what they look like.