Early winter of 2016 myself and enlisted help including Cody Simar of Central Valley Sustainability and my dear husband met with the director at the Modesto Gospel Mission to discuss a future community garden at their existing 1 acre plot surrounded by employee housing, and located a block behind the mission itself.

Approaching the site I knew this was the spot. Since this time we have been blessed to have many hands volunteer and come together to donate, plant, care for and harvest from this garden. We have affectionately named our garden the “Gospel Garden.”

Some crops have not worked out, we have had weeds overtake some of our lettuce and tomatoes. We have put in a lot of work to keep up with our first year at this new site. Yet, every time I visit the garden, when I feel overwhelmed at the work, at the weeds, at what needs to be done and when I can barely keep up with the kids, animal, and yard at home, I come away with a sense of calm. Chris, a resident at the mission, will usually stroll out and remind me of just how much the garden is giving. He tells me he places tomatoes in neighbors mailboxes up and down the street; that families in the community come to garden and pick lettuce, peppers or tomatoes. Rita a volunteer informs me that the salad bar at the mission has never looked so good. (I owe a huge thank you to Westurf Nursery, Rick Grey of Plant a Seed Foundation and Waterford Irrigation Supply Inc as well as many others!!)

We had the opportunity to have a local Girl Scout troop visit our garden and we took along children from the mission as well. It was a day of discovery for many kids, including one young girl who informed me this was he first trip off the mission without her parents. As we took the five minute walk from the Children’s Center holding hands I couldn’t help but feel prideful as people peered from their windows in a neighborhood that is constantly on the look out for what is wrong, and instead catching a glimpse of what is right.

On one field trip morning, I remember feeling particularly overwhelmed and disappointed; that the corn had all died, that weeds were overtaking our garden, and that there was a huge leak in our drip causing mud and more weeds to grow among the melons. As I took the kids to the garden that same day I was again reminded of of useless our doubts are.  The kids could have cared less about the weeds, or the dried up corn, instead they exclaimed over tomatoes, melons, and bravely tasted jalapenos. One boy asked with hope, “Can we come next week again, and bring cheese this time for the tomatoes!” The joy this boy had found here replaced any feelings of failure I had had just an hour ago. What a reminder that God requires of us not to be perfect, but to simply give what we can and look for the blessings in each small thing; and that all our anxieties need to be reexamined, surrendered to and handed over to something much greater than ourselves. Something that says its ok, and that is satisfied with the smile and thank you of a child.

In looking for a delicious and versatile way to use our tomatoes and jalapenos harvested on our last field trip with the Children’s Center, I thought of Salsa Con Queso. This one is dedicated to Angela who gives her heart and soul to her kids at the mission, who made an amazing salsa to share with the Children’s Center, (made from vegetables from the Gospel Garden), and and who loves cheese. I give you the best of both worlds. 

Salsa Con Queso

• 6-10 Ripe Tomatoes (of any variety)
• 5 Jalapenos (more or less depending on desire for heat) Cored
• 3 Large Garlic Cloves
• 1 Large White Onion
• 3 Large Squash (yellow or zuchinni)
• 1/2 Head Roasted Cauliflower (optional)
• 3 Tbsp Butter
• 3 Tbsp Flour
• Salt and pepper to taste
• 3 Cups shredded cheddar cheese or blend.
• 1/2 C Greek Yogurt (see recipe for homemade)

Directions: Coarsely chop all vegetables. In heavy bottomed pot heat vegetables with salt until softened. Add butter, melt and then add flour. Simmer until easily pierced with fork. Use immersion blender to puree vegetables.

May use blender for smoother consistency, cool to room temp before blending. Add Cheese and yogurt. Stir until melted and incorporated. Serve and enjoy! Use as a dip for bread, crackers, or chips. Best served warm. Try on your favorite sandwiches, tacos or as pasta sauce tossed with olive oil.