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Tomato Sandwich Party


 

It is that time of year. The summer temperatures are cooling down, our tomatoes on the vine are finally ripening, the harvest is upon us. Which means Wasatch Community Gardens' Tomato Sandwich Party is right around the corner. It will be taking place on Saturday, September 11th from 11 am - 2 pm.

For those of you who haven't joined us at the Grateful Tomato Garden for one of our famous heirloom tomato sandwiches, it is time to do so! The Tomato Sandwich Party is our most popular community event, for good reason. It is a fun and delicious event that celebrates the harvest and our wonderful community.

The WCG Blog. We're Back and This Time, We Brought Friends.

Like a boomerang, the Wasatch Community Gardens wordpress blog has come back…and is better than ever. This time, we’ve asked well seasoned gardeners in the community to contribute to the blog. Look for posts and bios from Michael Mozdy (our former ED), Danny Potts (WCG founder), Jessica Sorenson (super volunteer and super blogger), Greg Brinkman (making the most of a large gardening pot), and Dara Michalski (local food adventurer).
                      
We’re…hmmm…how do I say this?….a very eclectic group. We’re here to provide you with real, honest, informative, and entertaining gardening/food experiences. We hope you enjoy what we have to share with you. To check out the blog, click here!

Upcoming Events

Tomato Sandwich Party Volunteer!

Date & Time: 
9/11/10 - 11:00am - 2:00pm

 Volunteer and help us celebrate our annual Tomato Sandwich Party. Volunteers will help with a variety of tasks including slicing beautiful heirloom tomatoes, making sandwiches, running kid's activities and helping out with tomato taste testing.

Volunteers will also have the chance to eat as many tomato sandwiches as they'd like and enjoy the party!

Food Fermentation and Cheese Making

Date & Time: 
9/15/10 - 6:00pm - 8:00pm
 
Join Wasatch Community Gardens in the kitchen for a fun and exciting fermentation primer. We will do a hands-on demonstration on cheese making. We will talk about 30 minute mozzarella and ricotta, and paneer. We will also talk about fermentation processes required for making kefir, piima, kombucha and lacto-fermentation of vegetables. We will go over sanitation of equipment, applying the culture and timing. Bring your own container to take home your homemade cheese.
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