Brenda H. just pulled her last parsnips from the garden and they will be the main ingredient in her delicious sounding recipe. 

Pepper Parsnip Soup

¼ cup olive oil

3 small onions roughly chopped

8 large parsnips, peeled & cut into chunks

3 sweet red peppers seeded & chopped

5 cups chicken broth/stock or vegetable stock.

1-cup water

¾ tsp. ground nutmeg

1.   Heat oil in a heavy bottom saucepan over medium heat.

2.  Add onions and sauté for 2 min.

3.  Add parsnips and cook for 5 min.

4.  Add peppers and stir for 1 min.

5.  Add broth, water and nutmeg

6.  Simmer covered for 15 to 20 min. until parsnips are softened.

7.  Put ½ the mixture in the blender

–Blend until smooth (remember to vent re: steam)

8.  Repeat with remaining – reheat and serve.

ENJOY!

Benefits of Joining Basin Gardeners Association
(What you get for your membership fee.)

·       Meeting great people who love gardening

·       The sharing of information about all things gardening

·       Seven formal meetings with either a guest speaker or a workshop, refreshments,  and door prizes

·       Two social gatherings (summer and winter)

·    A  private garden tour in summer

·       Club contests ( ex. container gardens, NSAGC photo contest )

·       Plant sales and giveaways amongst members at meetings

·       No fee to enter the BGA Floral Arts Show

·       Participation in fundraising events - Plant sales, Strawberry Tea and Garden Tour

·       Social time working at  Anvil Park

·       Participation in the Babysitting Plant Program which promotes new plant varieties

·       Membership to the Nova Scotia Association of Garden Clubs

·       Being informed about what other garden clubs are doing via the regional director

·       Discounts on purchases from a number of garden centres

·       Free plant for every member from NSAGC

·       Reduced entrance fee to NSAGC Convention

·       BGA subsidizes some of the fee to NSAGC convention

·       Subsidy for 'gardening' education courses (eg. Master Gardener courses)