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Creating a Fresh Salad

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Salads are a great way to enjoy all the freshness the season brings.

I am inspired to share with you that summer is around the corner. It’s time for the new seasonal harvest of crisp and fresh vegetables as well as warm and long summer days. As a culinary specialist, the time of year creates many adventures that excites the palate. Good, fresh food shared with others.

Salads are a great way to enjoy all the freshness the season brings.

A salad is a dish consisting of mixed, mostly natural ingredients. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad.

Growing up, I have specific memories of my mom preparing my school lunch, which included salads. I oversaw the dressings, which I poured a mixture of Western, Italian and sometimes Green Goddess into a small Tupperware container. Sitting in the multi-purpose room, I would pour my dressing over the salad and my friends and I would enjoy the conversations of our day as we enjoyed our lunch.

Recently, I was reflecting with one of my team members, Carri, for a menu item that was fresh, vegan and glute- free that required some protein for a client retreat we are catering. Carri’s go-to dish is a quinoa salad. The ingredients are fresh, crisp, full of flavor and overall healthy. This salad can be made ahead of time and refrigerated.  Please enjoy the recipe. QCBN

By Debbie Maranville

Debbie Maranville is the co-owner of Goods from the Garden, Catering & Events and The Natural Healing Garden.

Quinoa Tabbouleh Salad

  • 2 Cups Quinoa – any variety or color
  • 8 tablespoons of Olive Oil (6 are to be reserved for the dressing)
  • 2 Cups of Water or Vegetable Stock
  • 1 teaspoon of salt
  • 1 Cup of Chopped Mint
  • 1 Cup of Chopped Parsley   (Note – you can use cilantro or basil if that is in the fridge)
  • 2 cups sliced tomatoes
  • 12 Green onions – sliced very thin
  • 2 cups of dices cucumbers scored
  • 4-6 tablespoons of Lemon Juice
  • 2 Teaspoons of minced or granulated garlic
  • 1 teaspoon of black pepper
  • 1-2 teaspoons of salt (this is to your taste)  You can substitute Gluten Free Tamari also – Yum!

Instructions 

  1. Using a medium sized stock pot heat 2 tablespoons of olive oil. Add the quinoa and cook for a few minutes. Stirring is necessary for you want the quinoa to have a fresh and toasty fragrance. Next, add your veggie stock or water and 1 teaspoon of the salt and stir. Cover and let simmer for approx. 20-25 minutes.
  2. Now is the fun part. Cut and dice your fresh ingredients while quinoa is cooking. Add them to a large bowl.
  3. When the quinoa has finished cooking, remove the lid and allow your quinoa to rest for 5 minutes. Then fluff and stir with a fork. Transfer to a baking dish or bowl to cool.
  4. Whisk together the lemon juice, salt, pepper and olive oil.
  5. When the quinoa has cooled mix everything together in your large bowl.

Spring Up with Culinary Herbs

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The smell of herbs such as basil, rosemary, oregano, chives, mint and parsley are so uplifting to me.

Spring is here and it is time to celebrate the season!  I recall springtime memories from my time living in Phoenix; the desert blooming with magical colors of wildflowers and cactus bearing fruit. We would attend Spring Training baseball games and celebrate with the fans and players. Spring Break was also a time for celebration when our children would be off from school and we would take road trips.

For many of us, we do “spring cleaning” in our homes, closets and office spaces. Perhaps your kitchen or backyard are sacred spaces where you may want to begin creating a fresh new look and prepare for cooking and planting. Prepping your vegetable garden now provides abundance in the summer season for your culinary favorites.

Today, I walked through our commercial kitchen, where Goods from the Garden Catering & Events creates the magic. Chef Charles was preparing a Tomato Basil Soup and the aroma was so invigorating. The basil surrounded me with love and happiness. The smell of herbs such as basil, rosemary, oregano, chives, mint and parsley are so uplifting to me. They are culinary favorites for supporting healthy digestion and are staples most of us already have in our spice cabinets or grow in our herb gardens.

The soup turned out so amazing that I knew I needed to share this recipe with you. In fact, this recipe will make a gallon and a half of soup. Keep some for yourself and gift some to a loved one or neighbor. Package your finished soup in Ziploc quart bags or mason jars to freeze for use later. This will then be available for you to enjoy as well as “gift” some to a friend, co worker or neighbor. They will be so appreciative to receive something so heartfelt that celebrates spring and kindness. QCBN

By Debbie Maranville

Debbie Maranville is the co-owner of Goods from the Garden, Catering & Events and The Natural Healing Garden.

Tomato Basil Soup

Ingredients:

  • 2 medium white onions sliced
  • 10 cloves of garlic
  • ¼ cup olive oil
  • 1 tbsp. celery seed
  • 1 ½ bunches of fresh basil
  • 2 tbsp. fresh oregano
  • 1 cup. red wine
  • ½ cup Balsamic vinegar
  • 102 oz. roasted crushed tomatoes
  • Salt & pepper to taste

Directions:

Pour olive oil into pan. Add the onions and garlic and sweat down for 5-8 minutes until lightly browned. Add the celery seed, basil and oregano and stir frequently for 2 minutes. Deglaze with the red wine. Add the remaining ingredients and simmer for one hour.

Puree in a blender.

Enjoy! QCBN

Encouraging a New Year of Culinary Blessings

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Today, I want to also share what I call “Culinary Blessings.”

As we ring in the new year, I must admit that 2022 was an incredible year. I experienced with my team many opportunities where food, teamwork, creativity and growth came as true blessings. It was also one of the hardest years for me personally and professionally; however, at the end of it, I feel stronger.

For those of you who may know me, I love celebrating the culinary experience. Sharing food is a portrayal of my love language. Breaking bread is the best way to describe it. The urban dictionary defines breaking bread as “affirming trust, confidence and comfort with an individual or group of people. Breaking bread has a notation of friendliness and informality, derived from the original meaning regarding sharing the loaf. A. We all came to my home to break bread and share stories.”

Today, I want to also share what I call “Culinary Blessings.” My team often sees me walking into the kitchen with a big smile on my face. That often means, “Here we go again!”

Yes, someone is in need of a culinary blessing.

We have had families that:

  • Have lost loved ones.
  • Are sick with a cold, flu or COVID and in need of soup.
  • Have cancer and require broths, smoothies and low-sugar and spiced meals to get through the day of treatment or even transitioning.
  • Team member has had surgery and we need to send home food.

Let us reflect on December. In one day, I was so honored to receive a call from Sheri Heiney, the CEO of the Prescott Chamber of Commerce.  She spoke of a woman in need of meals who was homebound. This particular individual did not sign up for a holiday meal delivery. Sheri and her husband, John Heiney, were contacted by the Sacred Heart Church. Sheri then knew who to call – Goods from the Garden, Catering & Events. We communicated with our staff and put together nine meals, fresh fruit, snacks and a freshly baked pie. My husband, Richard, and I delivered the meals to her after church. It was an amazing Culinary Blessing.

On the same day, my friend Carrie Ann Apap came into our venue with her annual gifting to provide a meal to the Prescott Area Shelter Service. (PASS) Our company provides a monthly meal and some additional services. This is another Culinary Blessing.

One of our team members, Chef Charles, mentioned to me that he has not had a Christmas off in more than 10 years. Chef Charles is a hard-working single parent to a great teenage son. Yes, you called it, Chef Charles was given the day off to be with his son and family. That was my Culinary Blessing to him.

As a community, I encourage all of you to assist with paying it forward and creating Culinary Blessings for neighbors, co-workers, family, friends and local non-profits.

It does not cost a lot to create a meal and share it with others.

I would love to hear from our community the Culinary Blessings that are created. You can email me at goodsfromgarden@gmail.com as well as post on our Facebook page: Goods From the Garden.

May 2023 be a year of love, happiness, joy, prosperity, togetherness, trust and Culinary Blessings! QCBN

By Debbie Maranville

Debbie Maranville is the co-owner of Goods from the Garden, Catering & Events and The Natural Healing Garden.

Preparing a Joyful, Immune-Boosting Cup

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This year, I want to share how a joyful cup of vegetable broth can help your immune system.

Who doesn’t feel warm and peaceful while sipping a cup of steaming hot cocoa with marshmallows on top, or a double espresso peppermint latte made with almond milk, extra froth and a candy cane, or smelling the sweet scent of an herbal tea with a drizzle of honey added to it?

Recently, we celebrated my friend, Melanie, and had a fundraiser to help her with her wellness and medical needs, for she has cancer. It was a lovely event where her family, friends, community members and perfect strangers came together at the Garden Event Center. I share this story because Melanie has been an amazing inspiration to me throughout my career and has changed my life.

She once reminded me at a cooking class where she was the only participant to show up, as she said, “No matter what, Debbie, keep telling your story!” My story demonstrates my passion for my family and food. The simplest recipe can be so heartwarming and good for you. My mother, Lynda, assisted and prepared a recipe of the Immune Boosting Broth for our friend Melanie. As she was cutting the produce and herbs, she added a positive affirmation with every cut. The finished product was brought to Melanie for her to enjoy a joyful cup.

This year, I want to share how a joyful cup of vegetable broth can help your immune system.  Whether you have the sniffles, flu or autoimmune disease/deficiency, this broth can boost your immune system. It is good for you. We can all use as many healthy options to keep our immune systems in tip-top shape.

Enjoy the following herbal broth recipe as you move throughout your day. Gift a neighbor or a coworker with a jar of the broth. Feel free to add your favorite protein and make it a meal.

Wishing you and your families a very Merry Christmas. May the joyful season greet you with health and happiness. Happy Holidays to all.

By Debbie Maranville

Debbie Maranville is the co-owner of Goods from the Garden, Catering & Events and The Natural Healing Garden.

Immune Boosting Broth

  • 2 quarts of water or vegetable stock
  • 2 tablespoons olive oil
  • 8 cloves /chopped garlic
  • 1 teaspoon of thyme
  • 3 stalks of celery – cut in bite-size pieces
  • 3 scallions cut – ¼ inch pieces
  • 2 cups chopped kale – ribs removed
  • 1 teaspoon turmeric
  • 1 tablespoon fresh grated ginger
  • ½ teaspoon black pepper
  • Salt to taste
  • 2 tablespoons fresh chopped basil
  • *Squeeze of fresh lemon or lime

Heat the olive oil in a stock pot on medium heat.

Sauté the celery for 4 minutes.

Add the garlic and cook for 2 minutes. Add the remaining ingredients and simmer for 15-20 minutes.

Transfer to a soup cup, mug or bowl. Squeeze the fresh citrus and enjoy! QCBN

Cooking with Pumpkin

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Enjoy the season and the celebration of all things pumpkin.

It is the celebration of autumn. Throughout the community, we see signs of the festive season: “Hocus Pocus” decorations, Halloween candy, carved pumpkins, warm cider and, perhaps most popular, pumpkin pie. Pumpkin is a favorite autumn ingredient.

Growing up, we loved carving pumpkins, scooping out the seeds and making homemade pumpkin pie. Helping my mom in the kitchen was a treat when she made pumpkin bread. Whether you cut up the fresh pumpkin or purchase canned pumpkin, there are so many great recipes to celebrate pumpkin.

Pumpkin is a type of winter squash that’s in the same plant family as cucumbers and melons. It’s technically a fruit since it contains seeds. Yet, in terms of nutrition, it’s more like a vegetable.

Pumpkins are usually round and orange, although the size, shape and color can vary depending on the variety. They have a thick outer rind that’s smooth and ribbed, as well as a stem that connects the pumpkin to its leafy plant.

Inside they are hollow, except for ivory-colored seeds coated with stringy flesh. Their seeds, leaves and flesh are all edible.

The squash (pumpkins) are native to North America and play a big role in two holidays. They are carved into jack-o’-lanterns for Halloween and cooked into pies for Thanksgiving dessert in the United States and Canada.

However, they’re also grown around the world on every continent except Antarctica.

Pumpkin has multiple health benefits, too. You may have heard me quote Hippocrates, the father of medicine, “Let food be thy medicine and medicine be thy food.”  We are what we eat.

Let’s focus on the pumpkin.

Contains antioxidants that may lower the risk of cancer – cancer is a serious illness in which cells grow abnormally.

Cancer cells produce free radicals to help them multiply rapidly. Pumpkin is high in carotenoids, which are compounds that can function as antioxidants. This allows them to neutralize free radicals, which may protect against certain cancers. Pumpkin is an incredibly nutritious food. It’s nutrient dense, meaning it has lots of vitamins and minerals and relatively few calories. Pumpkin gives you a hefty dose of beta carotene, which is partially converted into vitamin A. Vitamin A can help your body fight infections Some research shows that vitamin A is particularly important for strengthening the intestinal lining, making it more resistant to infections. Vitamin C also plays a key role in immune health by strengthening the immune cells.

Heart, Eye and Skin Health – Pumpkin is a rich source of heart-healthy nutrients like fiber, potassium and antioxidants. Dietary fiber has consistently been shown to reduce the risk of heart disease and improve cholesterol.  Specifically, zinc, fiber, lutein, zeaxanthin and vitamins A, C and E in pumpkins may be beneficial to the eyes. One of my favorite pumpkin foods is Pumpkin Bisque Soup. It’s warm, full of flavor and good for you. It is also vegan. For the non-vegan version, you can substitute chicken stock for the vegetable broth.

Please enjoy the recipe provided. Enjoy the season and the celebration of all things pumpkin.

Vegan Pumpkin Bisque:

  • 2 large Yukon Gold potatoes, peeled and chopped
  • 1 medium pumpkin, roasted
  • 1 cup cauliflower florets
  • 1 small yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 large sprigs of fresh rosemary
  • 5 cups vegetable broth, or more if needed
  • 2 Tbs. red miso
  • Red pepper flakes to taste
  • Additional fresh rosemary for garnish (optional)
  • ½ cup Pepitas for garnish (optional)

To roast pumpkin: Preheat oven to 375F. Halve pumpkin, remove seeds, and brush cut sides lightly with olive oil. Arrange flesh-side down on parchment-lined baking sheet, and roast 40-45 minutes, until tender. Remove from oven and let sit until cool enough to handle, then scoop out flesh. Measure out 2 packed cups roasted pumpkin and set aside. Refrigerate or freeze remaining pumpkin for later use.

In large, heavy pot, combine potatoes, cauliflower, onion, garlic, rosemary sprigs and 5 cups broth. Bring to a boil, reduce heat, and simmer, partly covered, 10-12 minutes, until potatoes and cauliflower are soft. Remove rosemary sprigs and discard. Stir in pumpkin and mix well.

Purée soup in batches in food processor, adding broth if needed to reach desired consistency. Return to pot and heat through. Garnish with additional rosemary and pepitas. QCBN

By Debbie Maranville

Debbie Maranville is the co-owner of Goods from the Garden, Catering & Events and The Natural Healing Garden.

At Goods from the Garden, Catering & Events, we are passionate about creating the culinary experience for our customers. Consider our company for your next event. We have a venue, conveniently located at the Prescott Gateway Mall.  We can accommodate up to 100 guests. Contact us at 928-237-4116 or goodsfromthegarden@gmail.com.

Celebrate Celery

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Celery contains vitamin C, beta carotene and flavonoids, but there are at least 12 additional kinds of antioxidant nutrients found in a single stalk.

While growing up, my best memories of celery were spread with cream cheese on a veggie platter. Peanut butter and raisins on top of celery was always a fun treat. That would be called “Ants on a Log.”  My mother would also attach the food grinder to the table and begin placing multiple stalks of celery into the unit grinder for our Thanksgiving stuffing. I loved helping her with this project.

As an adult and culinary specialist, I include celery in many of our recipes. I especially like celery chopped and tossed into a salad. I also love a few stalks in my Bloody Mary.

Celery is Very Healthy

Celery contains vitamin C, beta carotene and flavonoids, but there are at least 12 additional kinds of antioxidant nutrients found in a single stalk. It’s also a wonderful source of phytonutrients, which have been shown to reduce instances of inflammation in the digestive tract, cells, blood vessels and organs.

Chronic inflammation has been linked to many illnesses, including arthritis and osteoporosis. Celery and celery seeds have approximately 25 anti-inflammatory compounds that can offer protection against inflammation in the body.

And then there’s the high-water content of celery, almost 95 percent, plus generous amounts of soluble and insoluble fiber. All of those support a healthy digestive tract and keep you regular. One cup of celery sticks has 5 grams of dietary fiber.

With minerals like magnesium, iron and sodium, celery can have a neutralizing effect on acidic foods – not to mention the fact that these minerals are necessary for essential bodily functions.

Tips for Buying and Storing Celery

Sturdy stalks. Look for celery that has sturdy, upright stalks. They should snap easily when you pull them, not bend.

Crisp leaves. Leaves should be crisp and fresh, ranging in color from pale to bright green. Avoid celery with yellow or brown patches.

Wait to chop. Chop celery just before cooking or serving to maintain nutrients. Even celery that has been chopped and stored for just a few hours will lose
nutrients.

Steam it. Steamed celery will retain flavor and almost all of its nutrients.

Eat in five to seven days. Eat fresh celery within five to seven days to
enjoy its maximum nutritional benefits.

Eat the leaves. Don’t discard the leaves — that’s where celery has the most calcium, potassium and vitamin C. But because they don’t store well, consume celery leaves within a day or two of purchase.

In addition to its many health benefits, celery is a versatile veggie. You can eat it raw or cooked, and it makes a great addition to smoothies, stir-fries, soups and juices. Celery can also be steamed or baked.

I asked one of our team members, Chef Charles Kelly, on what he loves about celery and he said, Celery Root, another root vegetable that is high in fiber. He enjoys making a puree with sun dried tomatoes. The puree can be lathered on top of seafood, chicken, pork, baked potatoes and pasta. QCBN

By Debbie Maranville

At Goods from the Garden, Catering & Events, we are passionate about creating the culinary experience for our customers. Consider our company for your next event. We have a venue, conveniently located at the Prescott Gateway Mall.  We can accommodate up to 100 guests. Contact us at 928-237-4116 or goodsfromthegarden@gmail.com.

Debbie Maranville is the co-owner of Goods from the Garden and The Natural Healing Garden.

Eating During Stressful Times

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During stressful periods, food may be overlooked.

Stress can be found in the faces of family, friends, neighbors and coworkers. I have seen perfect strangers with frantic looks on their faces. My heart goes out to them.

I can share that I, too, have experienced forms of stress. As a local business owner, wife, mother and grandmother, I have stress points throughout the day. My overall health has been affected. You may have read in the past two articles that I have Hashimoto’s Disease, an autoimmune disease that specifically attacks my thyroid gland. This has a great effect on my body’s natural hormone levels. I need to reduce stress and get more rest and exercise, along with shifting to a healthier diet.

During stressful periods, food may be overlooked. My daughter, Lindsay, states that when she is having a stressful day, she may find herself in the drive-thru lane of Taco Bell, eating a bean burrito. Of course, she also knows that making her own burrito is much healthier.

What foods trigger stress and anxiety?
If you eat lots of fried foods, processed meat, pastries, refined cereals, candy and high-fat dairy products, you’re more likely to be anxious and depressed. A diet full of whole fiber-rich grains, fruits, vegetables and fish can help keep you on a more even path.

When experiencing a stressful day, eat small meals and healthy snacks throughout the day.  This will keep your metabolism ticking over all day and you will minimize the ups and downs of energy levels. Eat breakfast, even if you may not feel hungry or seem to be running out of time. By doing so, you will kickstart your metabolism for the day and also help to level out your blood sugar levels, which will, in turn, reduce stress.

Healthy Go-To Foods

Avocado – Avocados are a creamy and versatile fruit that can be eaten in a range of different ways, whether you enjoy them raw in guacamole, dressing, dips or made into sauces and smoothies. These nutrient-dense fruits have the properties to stress-proof your body, thanks to their high glutathione content, which specifically blocks the intestinal absorption of certain fats which cause oxidative damage. Avocados also contain higher levels of vitamin E, folate and beta-carotene than any other fruit, which boosts their stress-busting properties. However, be careful with portion control when eating the avocado, as it is high in fat.

Blueberries – If you’re feeling stressed out and reaching for the snacks, swapping candy and chips for one of the best superfoods is a great way to help you deal with your stress levels and achieve a higher level of calm. Blueberries have some of the highest levels of antioxidants, especially anthocyanin, which means that this berry has been linked to a wide range of health benefits, including sharper cognition, better focus and a clearer mind – all of which can help you to better deal with stress. When in doubt, add them to your smoothie.

Sweet Potatoes – These are a whole food that make an excellent carb choice. They’re packed with nutrients that are important for stress response, such as vitamin C and potassium. Sweet potatoes can be steamed, baked, sauteed and air fried. Sweet potato salad is also a great side dish.

Being aware of how your body works and deals with stress can help you to manage stress and stressful situations. After a stressful period, the human body can go into a recovery mode where increased appetite and food cravings become more prevalent. At the same time, metabolic rates drop to conserve energy. Being aware of these patterns can help you manage your stress levels, and through nutrition and diet, you can help your body recover from stressful periods more rapidly and minimize negative effects such as weight gain.

If you are experiencing a lot of stress over a long period of time or are at all worried about how stress is affecting you, then seek help. See your doctor or call a local mental health agency that may recommend a counselor or some alternative stress relief techniques such as massage, acupuncture or alternative medicine.

I am grateful that our team of “essential” workers have the ability and passion to create delicious and fresh foods that the Quad Cities community can enjoy. QCBN

By Debbie Maranville

“I think people should maybe just go out into the garden and watch a ladybug crawl across a flower and relax their mind. That’s about all you need to know about life, I think.” –  Harland Williams

Debbie Maranville is the co-owner of Goods from the Garden and The Natural Healing Garden.

Debbie can be reached at 928-237-3214/ goodsfromthegarden@gmail.com

Catering kitchen and event venue conveniently located at the Prescott Gateway Mall, 3250 Gateway Blvd., #516, Prescott, AZ 86301

Eating Healthy Food is Part of Self-Care

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Self-care is about honoring your body and respecting yourself.

When you hear the term “self-care,” what comes to mind? For many years, I have thought that self-care involved getting a massage, receiving a luxurious facial, hiking in our beautiful forests, attending a fancy retreat, relaxing in a bubble bath, reading a good book and listening to jazz music with some lighted candles.

Through the years, I have found that self-care was holding my grandsons and rocking them to sleep after storytime or sitting on the porch and watching deer walk through the yard and gaze into our eyes.

I became an herbalist in 2017 and learned the power of plants and herbs. The education I received has allowed my company to include wholesome ingredients in the meals we cook and cater for our clients. Fresh and dried herbs added to the recipe brings out an essence that is so amazing with every bite. Not only good for you, it tastes so fresh.

We need self-care all the time. Self-care practices are activities we engage in on a regular basis to reduce stress and maintain well-being. My chiropractor, Dr. Robert Boehland, has been essential in the care of my neurological system. I could not function as I do without his care.

Eating food you enjoy is self-care. I also use cooking as a form of relaxation and nurturing. Meal planning to save you time later in the week is also a tool of self-care. Eating ice cream to make you feel better can be self-care. Baking can also be a form of self-care.

Working through struggles with food and challenging eating disorders is self-care. We have some wonderful professionals in our community who can assist. I would be happy to connect anyone in the community with local professionals.

Self-care is about honoring your body and respecting yourself.

In 2022, we will continue to focus on education to promote healthy food and healthy living. We want to create the opportunity for everyone to be able to make great choices when it comes to food and self-care.

May 2022 bring prosperity, love and wonderful self-care to all. QCBN

By Debbie Maranville, QCBN

Debbie Maranville is the co-owner of Goods from the Garden, Catering and Events and The Natural Healing Garden Massage and Wellness Center.

Let There Be Quiche

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Goods from the Garden is proud to announce the next generation of culinary experiences as we open our new space at the Gateway Mall.

My Grandma Betty Scardine was my family cooking instructor. I would watch her every move as she would shift from the upstairs and basement kitchens. I loved how she took the simplest ingredients and created wonderful dishes and culinary memories.

I can recall watching Julia Child, the famous American cooking teacher from France. I loved how she created the most amazing dishes and introduced the French cooking techniques as I watched her on the family television. Her skillful and often comical approach has made an impact on my culinary journey.

Back in 2012, I had the opportunity to visit the Smithsonian Institution and was drawn to Julia Child’s Kitchen. Seeing the colors of the counters and cabinets, as well as looking at the cooking equipment, was so inspiring.

I can recall watching Julia Child prepare Quiche Lorraine. Grandma has always prepared a wide variety of pies and custards; however, we did not eat them mixed together.

Goods from the Garden, Catering & Events is so fortunate to have our culinary staff prepare a variety of quiche recipes that are shared with clients. Our most recent offering of Sunday Brunch and takeout dinners included Quiche Lorraine. A wonderful celebration of creamy egg custard, sweet onions, bacon and cheese baked in a delightful crust. We offer a variety of quiche recipes with our catering offerings.

History About Quiche

The name “quiche” has German origins. The word “Kuchen” means cake. The history of the quiche is that of a small and simple dish that defies borders, the name “quiche” (or ouiche in Middle-Ages French), which appeared in France in 1805. Lorraine, as all regions of France, has its recipes of “terroir.” The French later enhanced the dish and renamed the dish Lorraine. The original recipe for the Lorraine consisted of an open pie with a filling comprised of egg, cream custard and bacon. The authentic Quiche Lorraine actually originated from the German culture, in which the “quiche” was an egg custard pie baked in a brioche pastry and not in the typical French pie dough. The very name of Quiche deriving from “Kuchen” (meaning “cake”) is from the specific half-French, half-German dialect that used to be spoken in that northern region of France.

Outside of the Lorraine, and even more so outside France, quiche has become the name for any number of recipes baked in a light, flaky pastry case. The idea of a pie in a pastry case was certainly not an original Lorraine invention; however, along the way, that made the Quiche Lorraine an international dish and made their own part of France famous.

Goods from the Garden is proud to announce the next generation of culinary experiences as we open our new space at the Gateway Mall. We will be celebrating pies and quiche and many other amazing dishes!

We enjoy being a great part of the Prescott area culinary experiences.  QCBN

By Debbie Maranville

Debbie Maranville is co-owner of Goods from the Garden and The Natural Healing Garden. Visit us at goodsfromthegarden.com or on our Facebook page, Goods from the Garden. At Goods form the Garden, our reputation has allowed us to grow significantly over the last several years thanks to the referrals of family and friends, local businesses and of course, the referrals that continue to sustain us from the community! You can reach us at 928-237-3214. We are located at the Prescott Gateway Mall, 3250 Gateway Blvd. #516. In September, we celebrate our sixth year as a catering company in the greater Prescott area.

Defining Culinary Teamwork

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All businesses and families require teamwork to achieve goals.

Growing up in our family, there were roles we each took as meals were being prepared. Opening cans of tomatoes and cream of mushroom soup was exciting for me, for my mom was going to make “Goulash,” a common casserole with ground beef, elbow macaroni and other fine ingredients we had in the refrigerator. Our family called it “Shitabowla!” Pronounced Sheetabowla. I am chuckling as I am writing this.

Growing up, I wanted to take on roles in the kitchen to help with the family meals. I also washed the dishes and my sister, Kathryn, dried them as well as buttered the toast. We loved taking turns bagging groceries when shopping at the local Aldi’s.

My siblings and I would climb the fruit trees and toss down the apples and pears to my mom to be placed in the baskets. Years later, we added more siblings and assisted in preparing and learning new recipes for family meals.

You may have heard the phrase, “teamwork makes the dream work.” It’s a magical quote that I believe and work into practicing daily.

Teamwork, defined by Merriam Webster Dictionary, is work done by several associates with each doing a part but all subordinating personal prominence to the efficiency of the whole.

All businesses and families require teamwork to achieve goals. I have been part of teams both with my family and corporate/business teams that have been life-altering.

An example of a successful company, Caterpillar (heavy equipment) states the following:

“We help each other succeed. We are a team, sharing our unique talents to help those with whom we work, live and serve. The diverse thinking and decision making of our people strengthens our team. We respect and value people with different opinions, experiences and backgrounds. We strive to understand the big picture, then do our part. We know that by working together, we can produce better results than any of us can achieve alone.”

“The way a team plays as a whole determines its success. You may have the greatest bunch of individual stars in the world, but if they don’t play together, the club won’t be worth a dime.” – Babe Ruth

The Goods from the Garden, Catering & Events team has received great accolades and recognition from our community and clients. Our team is where the magic is. Our team is like a garden: there are ups and downs in the soil, the seeds, the weather, the crops and the harvest. A bit like life itself.

The past year has been a bit of a roller coaster ride as we pivoted through the processes. We are committed to lead our company and strengthen the teamwork approach to gain positive results. We will be revamping our company culture to truly embrace teamwork. We have had ups and downs and all-arounds; however, at the end of the day, I am able to live my dreams with the support of my husband, Richard. My daughter, Stephanie, and grandsons, Ty and Easton, are also a part of our culinary journey. I am grateful for every day that God provides.

Goods from the Garden, Catering & Events is seeking Culinary and Service Team members to assist in keeping the Garden growing. Resumes can be emailed to:  goodsfromthegarden@gmail.com.

We are located at the Prescott Gateway Mall, 3250 Gateway Blvd. #516 and can be reached at 928-237-3214. QCBN

By Debbie Maranville

Debbie Maranville is co-owner of Goods from the Garden and The Natural Healing Garden. Visit us at goodsfromthegarden.com or on our Facebook page, Goods from the Garden. At Goods form the Garden, our reputation has allowed us to grow significantly over the last several years thanks to the referrals of family and friends, local businesses and of course, the referrals that continue to sustain us from the community! You can reach us at 928-237-3214. We are located at the Prescott Gateway Mall, 3250 Gateway Blvd. #516. n September, we celebrate our sixth year as a catering company in the greater Prescott area.