“My mother was always a wonderful gardener,” Coughlin said. “She came from a farming family, so when I was a little kid I did a lot of work in the garden with her.”

While living in Spain, Coughlin had a small garden of her own where she grew fruits and vegetables. Currently, she has a quarter acre lot near her house, which she describes as a “miniature orchard.” She has 18 fruit trees, including plums, apricots, figs, apples and oranges.

At the community garden where her husband works, Coughlin grows her vegetables on a 1200 square-foot lot.

“We grow tomatoes, cucumbers, peppers, eggplant, zucchini, squash, dill, basil, sunflowers, pumpkins … you get the idea,” Coughlin said.

She uses the vegetables that she grows at the community garden to make various soups, stews and other dishes that she shares with her family and friends.

And of course, it’s all about home-grown, homemade food at the Coughlin residence.

“I like to eat fresh food, healthy food. I like the jams and jellies that I make because they don’t have as much sugar as the ones that you buy in the store,” Coughlin said.

She recommends that everyone try their hand at gardening.

“I think that younger people tend to look at [gardening] as something older people do, but it really is a very soothing activity.” Coughlin said.

MARIA COUGHLIN’S BRUSCHETTA

Ingredients ~
– Tomatoes
– Mozzarella Cheese
– Garlic Cloves
– Basil leaves
– Bread
– Olive Oil
– Salt & Pepper (to taste)
– Bread
NOTE: Measurements are not given, as the bruschettas are made in individual servings.

Instructions:
1. Chop up the tomatoes and mozzarella cheese.
2. Slice some basil leaves and separate the garlic into cloves.
3. Toast bread.
4. Place the tomatoes, cheese, garlic, and basil on the bread.
5. Drizzle a little olive oil over the bread and add salt and pepper to taste.

Update on March 4 at 3:38 p.m.: The recipe for Endive Appetizer was added.