Welcome to Our Garden
The garden is still thriving. We’ve learned a lot of lessons this year, which is a good thing. First of all, we won’t plant as many squash plants. They do tend to over-run the garden. I’m very pleased with our tomatoes—it is great to go out at night, pick a couple of fresh, garden tomatoes and use them in my recipes at home. I can only hope that our tomatoes will one day taste as good as the ones my grandpa, Don Mickel, used to grow.
We’ve been able to use many of the vegetables and herbs in our catering kitchen as well. In fact, if you have an upcoming event with us, don’t be surprised if you see some fresh mint in your ice water or iced tea—complimentary of course!
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New Event Facility: Horton Farms
As you know, we like to keep up with the latest and greatest in event facilities. I have to admit that even I was blown away by my tour last week at Horton Farms at Dry Creek. Horton Farms is a new 200-acre event property located just outside of Centerton (a 20-minute drive from downtown Bentonville).
Owners Darren and Karen Horton, along with their children, Jeffrey Horton, Jenna Wiley and Jenna’s husband, Chris, run the event property.
Some of the main features of the property include an old-fashioned covered bridge (perfect for photo opportunities), a pond with a wooden dock, a 3,200 square foot log retreat cabin with sleeping for 24, excellent grassy areas for outdoor tents and a 7,000 square foot Sierra Grand Hall (under construction). The Farm is perfect for weddings and receptions (indoors and outdoors), executive retreats, family reunions, company picnics, large parties and social events, church youth groups and more.
There are many packages and prices, perfect for almost any budget. Packages start at $1,995.00 and go up, depending upon the venue, event time and other amenities.
Contact Jenna Wiley at 479.381.5241 or Jenna.Wiley@cox.net or Karen Horton at 479.366.1674 or Karen.Horton@cox.net for more information. www.hortonfarms.com.
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Organizing Tip
To help get life on track before school starts and get those spaces in your home organized, try these Top Ten Organizing Tips by the owner of FreshSpace Organizing – Jeanine Mallory.
1. Divide the spaces you want to get organized into three categories small, medium and large, and then start with a small project.
2. Take boxes and sort all of the belongings for that space into like categories. Don’t make any decisions about the belongings, just sort.
3. Once sorted, take one box at a time and go through the items. Decide whether to keep or toss.
4. See what you have left and assign a home for the belongings.
5. Containers, containers, containers. Find appropriate containers to house the belongings.
6. After the items are containerized and have a place, show family members your new system, and talk through where the homes are for the belongings. Everyone commits to spending just a few minutes a day or once a week to “keep it up”.
7. Always think of ways to simplify your life and continually purge out the old so you have space for the new.
8. Don’t try to organize your entire home in a week or month. Commit to doing one project a month and it will all happen.
9. Get help from a professional organizer if you get stuck.
10. Make space in your home, office, car and most of all, your calendar for the things that matter most.
Jeanine can be reached at freshspaceorganizing@yahoo.com. For more information on her company, visit her blog: FreshSpaceOrganizing.blogspot.com.
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Recipe of the Month:
Summer Squash Casserole
Right now, the yellow squash is absolutely taking over our garden. Hence my search for numerous squash recipes—I found this wonderful casserole in Southern Living Magazine.
Ingredients
1 ½ lbs. yellow squash
1 lb. zucchini
1 small sweet onion, chopped
2 1/2 tsp. salt, divided
1 cup grated carrots
1 (10 3/4-oz.) can cream of chicken soup
1 (8-oz.) container sour cream
1 (8-oz.) can water chestnuts, drained and chopped
1 (8-oz.) package herb-seasoned stuffing
1/2 cup butter, melted
Preparation
1. Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
2. Stir together 1 cup grated carrots, next 3 ingredients and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.
3. Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving. 8 servings.
