By Coach Patti Nitterhouse
The lawn party was the perfect reason to mulch the garden beds, tie clematis vines and climbing roses and weed the asparagus patch. Planning the vegan picnic menu was easy with my daughter Honors’ help.
Here’s what we served:
Chickpea avocado sweet potato wraps: (cut in half) served warm or cold (Dennis made those ahead they were a little labor intensive) Creamy corn chowder: made with almond milk. The little children loved this even though we wondered about serving hot soup on a cold day. It was really yummy and a big hit. Huge fresh fruit salad Papaya, pineapple watermelon raspberries
Veggie sweet potato burgers (Recipe from Kate and Cookie) Quinoa tabouli Vegan Caesar salad Guacamole and hummus Roasted asparagus More fruit salad
Here are pictures from the garden of my giant globe alliums and the arrangement I made with peonies and baptisia.
The biggest hit was the water slide Teddy created with Dawn detergent, black plastic a hill and a garden hose!