Hi Neighbors!
Come help pull these Garlic Mustard invasives, save our native plant and animal life, meet your neighbors, green up the beautiful woods on Allen Hill AND bring some home to make delicious garlic mustard recipes.

When: Saturday morning May 14th from 9 to 11 AM (rain date May 15th same time)
Where: 1st parking lot next to the road at Shelburne Bay Park (not at the boat launch).
How: Volunteers only need to bring gardening gloves. Wear sturdy shoes.
All other supplies will be provided.
Contact: Fran Cohen at 802-598-2511, or fdcohen17@gmail.com to RSVP or for more
information (or just show up!).

Garlic Mustard Pesto
Garlic Mustard - enough to clear forest floor – just kidding - use 3 cups leaves, washed, patted dry, and packed in measuring cup
1 cup walnuts or almonds or pine nuts
¾ cup olive oil
¾ cup grated Parmesan cheese
Salt & pepper to taste
Combine Garlic Mustard leaves and nuts in a food processor and chop. Or you can divide the recipe in a half and use a blender. With motor running, add olive oil slowly. Shut off motor. Add cheese, salt & pepper, and process briefly to combine. If freezing, omit the cheese and add in when ready to use the pesto. It can be frozen, although the garlic taste will diminish in the freezer. Freeze 1/4 scoops of pesto in baggies, then cut the corner off and squeeze the pesto out.

This makes 2 cups, enough to use as sauce for 2 lbs of pasta. It's good on crackers as an appetizer. It is also super on baked fish. Just spread some on your filets before you bake them.

Jan 30, 2025, 1:30 to 3 PM

Feb 5, 2025, 4 to 6 PM

Feb 5, 2025, 5 to 6:30 PM