As DEMOED on RENA'S Debut EPISODE of KARE 11 SATURDAY NEWS, Recipe for MILOPITA

It's Apple time! and just in time for the Holidays, to make ahead and freeze or to make and share, MILOPITA, Apples Baked in a Fillo Pastry, makes for a new tradition!.

MILOPITA
A ½ sheet pan or torte form, 2” pastry brush

You will need:

5-8 apples peeled, cored, chopped into big chunks: about 2-21/2lbs; Haralson, Granny Smith, Honey Crisp—dense, crisp, tart combinations.

1 medium quince peeled and grated or finely chopped
or
½ c. dried blueberries or craisins

½ c. organic sugar

1 tsp cinnamon

½ tsp nutmeg

¼ tsp ground ginger

juice of half lemon (2 tbsp)

Don't WEED, FORAGE!

As Promised at Anna's Hortopita Demo @ the EcoExperience Building Thursday!

The Secret Ingredient for Symposia. A Series, XVIII! Completely Reserved!!

Symposia, A Series, XVIII: Our secret, ingredient, sourced and shipped overnight, $52 shipping: the producers were so proud to give us the first run of the new season they comped it!!! Thanks, Helene of La Vigne Organics!! Stay tune, the Symposium is booked PLUS! It will be a blow-out!!!

Ebenezer Residents Visit the Gardens Friday!

!8 residents happily munched on Gyros and Boughatsas Friday!

Sharing Their Pita & Crayons!

It seems like only yesterday when Scott & Melissa were married at the Nature Reserve & Christofer headed the staff that catered their reception. But today they returned to the Gardens with their two children and were greeted by Christofer's son, Baby Lazaros who shared his crayons while the three tots nibbled on pita.

Traditional Forms of Baklava! Saragli & Coiled Saragli

Saragli, a rolled form of Baklava makes wonderful "small bites" or coiled, a toothsome means of unwinding an evening with conversation and conviviality. Offered as an additional dessert, the Gardens has been filling more and more special orders for take out and catering.

Symposia. A Series, XVIII, Wed, Aug 29 @ Gardens, 6-9pm

A CHEF-DRIVEN, FOUR-COURSE, WINE-PAIRED, FAMILY-STYLE DINNER WITH GUEST PRESENTER, KATHLEEN
REILLY, NEIGHBORHOOD ACTIVIST, RETIRED SOCIAL-WORKER & THREE TIME TOURIST TO GREECE WITH
ANNA MAX SEATING 35

Kathleen’s witty, and spot-on commentary will
accompany Anna’s slide show of this year’s tour
with the best plates discovered on the islands of
Corfu, Lefkada, Zakynthos, Santorini & Sifnos.
Don’t miss the best of the best!

Ouzo Flo! Too Good to be Bad!

Maybe a world premier, the Gardens' Ouzo Flo! Share a bottle with two scoops or treat yourself to the light, not-too-sweet flavor of black licorice tempered by cream that quenches any thirst!

Another Pairing for Anna's Organic Ouzo Ice Cream! Baklava for Two!

As seen on Kare 11 last Monday and shared with over 500 guests at the Toast & Taste of the Arboretum last Thursday, Sarangli is a coiled form of Baklava that brings out the roastiness of the nuts before our Ames honey syrup is poured over it. Topped with Ouzo scented ice cream and shared makes dreams come true!

Catering for Milkweed Publishing House @ Jim & John's!

Jim & John have been eating at the Gardens for almost as long as it's been open. Last Friday we brought the food to them! Thanks!