Published: June 03, 2008 02:04 pm      

LOCAL FLAVOR: Garden Party recipes celebrate Lewiston GardenFest

I’m not one to drop names, but back in 1665, Sam Pepys wrote in his diary, "Strange to see how a good dinner and feasting reconciles everybody" (I arrived many centuries later).

Speaking of feasting, I have some great garden party recipes to share this month in honor of the upcoming Lewiston Garden Festival, set for June 28-29 on Center Street in Lewiston.

My fellow members of the Lewiston Garden Club are working 24/7 to make sure this year’s event is the best ever.

Garden lovers will surely want to take a tour of local gardens, and there will be free maps to direct you to those gardens at several kiosks at the fest. Variety of our local gardeners will showcase their individual styles, a surprising mix of sophisticated yet unpretentious settings, evoking the feel of our historic village.

Co-chairpersons Barbara Carter and Jacquie Lodico predict that this year's festival is going to be a magnet for tourists, and plans are already sparking much community spirit.

Many businesses have donated baskets for the basket auction, which will be held in the Frontier House. Board member Marty Garner has booked British horticulture speaker and photographer Mike Shadrack to appear at the Barton Hotel at 1 p.m. June 28. Master gardener Sally Cunningham will talk at 1:30 p.m. June 29 in the same location. Cunningham is a renowned author, consultant and teacher of gardening and plant life.

I am proud of the garden club members, who work year-round to plant flower beds along Center Street and tend gardens at the Lewiston Public Library, the Historical Association of Lewiston and Hennepin Park. More information is available by calling 297-4209.

Now, on to the garden party recipes. A garden club member has shared her authentic Waldorf salad recipe from the famous hotel in New York City:

Waldorf salad

4 ripe eating apples

Juice of one large lemon

4 stalks of celery, chopped fine

1 cup mayonnaise

Salt and pepper to taste

Crisp lettuce leaves

Wash, core and pare apples. Cut in halves and slice the halves. Reserve a few slices. Cut remainder in narrow strips. All should be doused generously with lemon juice to keep from turning dark.

Mix celery, mayonnaise and apple strips. Season with little salt, white pepper, to taste. Arrange on lettuce. Top with apple slices. Serves four.

Another member submitted these recipes for the tiny tea sandwiches that make garden parties so special:

Chicken-almond sandwiches

2 cups ground cooked chicken

1 cup ground toasted almonds

Mayonnaise

1 tbsp. finely cut parsley

Combine chicken and almonds. Add enough mayonnaise to make a smooth-spreading mixture. Add parsley. Makes three cups of filling.

Spread on thin slices of bread (my friend uses homemade cheese bread). Cover each slice with another thin slice of bread. Trim crusts. Cut each sandwich in four strips.

This is a perfect sandwich to garnish a summertime fruit-salad plate.

Cucumber and cream cheese tea sandwiches

1 English cucumber

8 oz. cream cheese

Juice of one lemon to taste

Salt (preferably sea salt)

Freshly cracked black pepper

1/8 cup vegetable stock

8 slices whole wheat bread, toasted

Whip cream cheese in a bowl until very fluffy. Mix it with lemon juice to taste (start with a tablespoon of juice) add salt, pepper and a tablespoon or two of vegetable stock to loosen the mixture.

Spread on whole wheat toast and layer finely chopped cucumber on top. Cut off crusts and cut into triangles.

My friend Carm Gabriel, a retired nurse who joined me and a group of volunteers tidying up the Lewiston cemetery the other day, gave us this company favorite which serves six to eight.

Carm's artichoke spinach casserole

2 10 oz. packages frozen spinach (chopped)

2 14 oz. cans artichoke hearts

1 8 oz. package cream cheese

1 stick butter or margarine

1/2 cup seasoned bread crumbs

1/2 cup Parmesan cheese

Preheat oven to 350 degrees. Cook spinach according to package directions and drain. Place spinach in bottom of a 9-inch by 13-inch baking dish and top with sliced artichoke hearts. Melt cream cheese and butter and pour over vegetables. Sprinkle with bread crumbs and Parmesan cheese. Bake for about 20 to 25 minutes.

Carm suggests to make ahead, refrigerate and reheat for this popular dish for garden parties.

Marija Vukcevich is a Lewiston resident.