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Garden club hosts a virtual summer picnic


Last updated 10/7/2020 at 12:10pm

Bowl of tomatoes

Village News/Courtesy photo

The tomatoes used in all three recipes come in different colors and sizes.

FALLBROOK – The Fallbrook Garden Club held its annual summer picnic virtually this year. However, families were the beneficiaries of all home-grown fruits and vegetables. More pictures and recipes can be found at

While visiting the website visitors can also check out the continuing virtual flower show, Busy Bees (kids') activities, a listing of local nurseries/garden suppliers, community resources, and links to Pest Notes, Plant Database and more.

FGC provides many benefits to members, discounts and great upcoming guest speakers on Zoom. Those who become a member won't be disappointed.

Submitted by Fallbrook Garden Club.

Zucchini Tomato Casserole

Preheat oven to 350 degrees


1 cup of brown rice

2 ¼ cups of water for rice

Season rice with Salt, pepper and/or garlic

½ lb. of grated cheese – cheddar or jack

3 to 4 zucchini sliced in ¼" rounds

3 to 4 tomatoes – sliced


2 cups plain yogurt

1 teaspoon salt

1 teaspoon garlic powder or 1 tablespoon of minced garlic

1 teaspoon of dill or oregano

½ cup of chopped green onions

Fresh parsley for garnish


• Prepare rice

• In a 9 x 13 pan - layer cooked rice, grated cheese, zucchini and tomatoes • Mix sauce ingredients together and place on top the layered ingredients • Bake for 45 minutes

• Garnish with fresh parsley

Submitted by Judy Loser

Easy Salsa


4 large ripe garden fresh tomatoes (diced)

4 ripe garden fresh san marzano tomatoes (crushed)

2 garden fresh sweet banana peppers (roasted, if desire smoky flavor)

2 garden fresh jalapeño pepper (remove seeds & membrane)

1 garden fresh onion (diced)

1/4 cup garden fresh cilantro (chopped)

1 large garlic clove (crushed)

1 fresh tree picked lime, squeezed (I roll my lime on a table then poke a tiny hole squeeze for juice)

Sea Salt to taste


• Add all ingredients to the blender or food processor.

• If using a blender, start on slow then quick blend until the desired blend. • If using a food processor, pulse just until the ingredients are finely diced. • Refrigerate before serving.

• May keep up to one week in the refrigerator.

While using similar and often the same ingredients, pico de gallo is going to be a chunkier version of salsa. Salsa is more liquid due to blending the tomatoes.

Pico de gallo is not made in a blender or food processor and is made by dicing up the ingredients. Note: May substitute all garden-fresh ingredients with store-bought or canned. 15 ounces crushed San Marzano tomatoes (1 can)

4.5 ounces diced green chiles, mild, medium, or hot (1 can)

Submitted by Pauline Webber

Refrigerator Pickled Pepperoncini Peppers

This recipe makes one pint of pickled pepperoncini peppers.


• 20-24 pepperoncini peppers

• 1 coriander seed

• 1 peppercorn

• ½ clove of garlic

• ½ bay leaf

• ½ cup water

• ½ cup vinegar

• 1 tsp. sugar

• 1½ tsp. canning/pickling salt


• Use a sharp knife to poke 1 or 2 holes in each pepperoncini before placing them into a pint canning jar.

• Add the coriander, peppercorn, bay leaf and garlic to the jar.

• In a pan combine the water, vinegar, sugar, and salt and bring to a boil.

• Pour the vinegar mixture into the jar to cover the peppers.

• Allow the jar to cool slightly before adding a lid and refrigerating.

• The peppers will be ready to eat or use in recipes in 2-4 weeks.

Submitted by Joanne Ferguson from Blessings Overflowing


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