Fallbrook Garden Club's food winners shine at the annual summer picnic


Last updated 8/26/2019 at 7:41am

Winners of the vegetable category at the Fallbrook Garden Club's annual summer picnic are, from left, Jim Lyle with his "blush" tomatoes; Sausan Fahmy with her spaghetti squash; Mary Jo Bacik with her "Better Boy" tomatoes and Jane Carpenter with her "San Marzano" tomatoes.

FALLBROOK – Over 50 members, family and friends attended the Fallbrook Garden Club's annual summer picnic at Live Oak Park, Aug. 8. The picnic tables, under the shade of the live oaks trees, were covered with appetizers, salads and desserts, as well as contest entries for best tomatoes, vegetables and food dishes.

The winners all received a potted vegetable, herb or plant. Winners in the food category were Carolyn Buchman for mint lemonade and mini quiches; Pauline and George Webber for fresh garden salsa; Hanh DeMore for tomato pie; Priscilla Lyons for spicy garlic ginger pickles; Joanne Ferguson for pickled cucumbers; Gwen McConnaughy for "Outrageous Brownies;" Gail Eastman and granddaughter, Sarah Eastman and her friend, Emma Dunn for chocolate brownies with peanuts and Jessica Lyle for both strawberry cake and apple cake.

For further information relating to the club and its activities, visit http://www.fallbrookgardenclub.org or follow the club on its new Facebook page, "The Fallbrook Garden Club" and Instagram.

Tomato Pie by Hanh DeMore

Start to finish: 1 hour

Serves: 8


1 pie crust, single

3/4 cup mozzarella cheese, divided

1/2 cup cheddar cheese, divided

3 large tomatoes

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1/3 cup fresh basil leaves

1/4 cup mayonnaise

1 cup grape tomatoes, halved


Preheat oven to 450 degrees.

Peel tomatoes and slice into thin slices, about 1/4-inch thick.

Lightly salt tomato slices and spread over a double layer of paper towels to dry.

Poke pie crust with a fork. Sprinkle 1/4 cup mozzarella cheese on the bottom and bake for 10 minutes until lightly browned. Cool completely.

Combine 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese in a small bowl.

Sprinkle tomato slices with garlic powder, oregano and black pepper to taste. Layer half the tomato slices, half the cheese mixture and half the basil. Repeat layers. Top with halved grape tomatoes.

In a small bowl, combine remaining 1/4 cup cheddar cheese, 1/2 cup mozzarella cheese and 1/4 cup mayonnaise. Dot over grape tomato mixture.

Reduce heat to 350 degrees and bake uncovered for 30-35 minutes. Cool before serving.

Spicy Garlic-Ginger Pickles by Priscilla Lyons

Start to finish: 6 1/2 hours, 30 minute active time

Serves: 1-4


1 one-pint jar with cap

Small pot for boiling liquid


1/2 cup white vinegar

1/2 cup water

1/2 teaspoon sugar

1/2 teaspoon sea salt

1 cucumber, sliced thinly

2-3 cloves garlic, sliced thinly

1 tablespoon fresh ginger, peeled and grated

1 jalapeno, seeds removed, sliced into rings, 5 rings or to taste (optional)

1/8 teaspoon red pepper flakes, crushed


Mix white vinegar, water, sugar and sea salt in a small pot. Bring to a boil and remove from heat. Pour 1/4 cup of the boiled liquid into jar.

Add garlic, ginger, jalapeno, if using, and crushed red pepper flakes to jar and stir.

Add cucumber slices and cover with remaining liquid, leaving 1-inch space at top. Discard unused liquid or add a bit more white vinegar to jar, if needed to cover cucumbers.

Place cap on jar and shake to distribute all ingredients. Cool mixture to room temperature, shake again and refrigerate for at least 6 hours, preferably overnight.

Submitted by Fallbrook Garden Club.


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