Neighborshare garden provides harvest of fun and food

Members of a neighborshare garden gather in front of their garden. From left are Colleen Embry (with granddaughter Emma), Bobby and Kim Burke, and Charlotte Overcast (with granddaughter Kailey Overcast). (Submitted photo)

Have you ever wanted to reap the benefits of a garden, but haven't had the time to care for it? If so, perhaps you should consider sharing a garden with a friend.

Several years ago, a small group of friends living in Ledgemere Estates in Shelbyville started a neighborshare garden. None of them, individually, are able to keep a garden but collectively, they're enjoying the fresh food their garden provides as well as the therapeutic effects of the work it entails.

"We have been doing this neighborshare garden for quite a few years now," said Colleen Embry. "We each buy and plant different things and then we share all of it."

The garden lies on the property of Bobby and Kim Burke. Colleen and another neighbor, Charlotte Overcast, also work the garden.

"Charlotte lives across the road from the Burkes and she is an avid canner who along with Kim Burke cans a lot of pickles," Embry said. "We have okra, squash, onions, lettuce, tomatoes, cherry tomatoes, green peppers, hot peppers zuchinni, corn, and even 'turnip greens' during their season."

Bobby takes on the responsibility of planting the seeds and tilling the garden, and the others, including Charlotte and Colleen's grandchildren, help pick the vegetables. Charlotte, Colleen and Kim all enjoy cooking as well, and each has a favorite recipe they prepare from the garden vegetables. Of course, they share their favorites with the group, as well.

"I am grateful for such great neighbors to share vegetables and most of all, friendship," Colleen said.

Mrs. Campbell's Dill pickle (Kim Burke)

Heat the following to boiling:

2 qts. spring water or distilled water

1 qt cider vinegar

1 c. canning salt

Pack in each qt. jar:

Head of dill

2 cloves of garlic

1/4 tsp. alum

1 pod hot pepper

Wash cucumbers then pack in jars. Pour hot vinegar solution over cucumbers, dill, garlic, hot pepper and alum

to 1/2 inch of top of jar.

Immediately adjust lids. Process 10 minutes in boiling water bath.

Tips: One rounded tsp dill seed will work if you have no fresh dill. The secret to these great pickles is the spring water.

Janet's sweet pickles (Charlotte Overcast)

apple cider vinegar

2 Tbsp. salt

2 Tbsp. pickling spice

2 Tbsp. alum

sliced cucumbers

Put sliced cucumbers in gallon jar then add salt pickling spice, alum and

fill jar with vinegar. Let sit for five weeks.

Wash three times and put in a bowl. Add 2 1/2 pounds of sugar. Let sit until sugar dissolves. Place in pint jars.

Favorite squash casserole (Colleen Embry)

2-3 lbs. fresh yellow squash

1 onion, chopped

1 can cream of mushroom soup

1 can cream of celery soup

1 can cream of chicken soup

1 small can sliced mushrooms

1 tube of saltine crackers, crushed

2 cups grated Cheddar cheese

salt and pepper to taste

Place sliced squash in a large pot, add onions and barely cover with water. Boil until tender and drain. Add remaining ingredients (reserving 1 cup cheese for topping).

Mix and pour into casserole dish with foil. Bake at 350 degrees for 30 minutes. Remove foil and add reserved cheese and return to oven until cheese is melted.