Recipes from the Garden Party


Annual Garden Party

Last week we welcomed the community to the Providence Garden for an evening of art, music, snacks, plants, and good conversation.

Located behind the Providence Center, just off Highway 90, the Providence Garden serves as a space to produce food, flowers, and health. Food grown in the garden is harvested for the Prescription Produce Program, run in partnership with Providence Hospital. Through Prescription Produce doctors are able to prescribe fresh vegetables to their patients. Patients recommended to the program stop by the garden to pick out freshly harvested vegetables from an array of produce available each week. In addition to the Prescription Produce program, the garden is able to produce around 1,000 pounds of fresh produce to donate to the Missoula Food Bank. The garden’s raised beds and crushed granite paths are fully wheelchair accessible, and provide a green space for patients, staff, and the public to relax.

Below you'll find recipes to the treats we made using ingredients from the garden.


Lavender Berry Scones

Lavender Berry Scones

Original recipe borrowed from Smitten Kitchen's Dreamy Cream Scone. If you want to add lavender like we did, take lavender buds off stem of plant and either crush with mortar and pestle or a small grinder. We used about 2 teaspoons per batch of scones.



Classic Zucchinni Bread

Classic Zucchini Bread

Recipe borrowed from Smitten Kitchen



Beet, Carrot, Feta Lentil Salad

Beet, Carrot, Feta & Lentil Salad

Recipe borrowed from Craveable Kitchen. The great thing about this recipe is that you can substitute the beet and carrot with any vegetable in season!



Bok Choy Salad

with Asian Ginger Dressing

Fresh Bok Choy Salad with Asian Ginger Salad Dressing

Recipe adapted from Eat Healthy Eat Happy. Since we didn't have bell peppers in season, we subsituted it with carrots and snap peas from the garden.