GOD’S GARDEN

There are three Ladies groups who work under the umbrella ministry called God’s Garden at Wesley United Methodist Church.

Like the honeybee that gathers pollen for the sustenance of the hive, our ladies’ labor earns money to support local, national and international church missions. They help finance auxiliary outreach programs for youth and families -- including Susannah Wesley Community Center, Hale Kipa, The Wesley Foundation, Camp Mekokiko, Angel Network, I.H.S., First UMC Food Bank, Wesley UMW missions, Hunger Walk, Strength for the Journey -- scholarships at Claremont School of Theology and Hawaii Pacific University (Pacific Islanders Scholarship), and donate in crisis situations as they have for the Tsunami Relief and the Katrina Fund.

It all began around 1979 when a couple of ladies planted guava trees in the back yard of the church. While waiting for the trees to bear fruit, they started a vegetable garden. Ted Lesnett, the pastor at that period, saw the ladies tending the garden. He asked, “How is God’s garden doing?” Eureka! God’s Garden was established.

By a stroke of genius - they planted purple and white crown flower bushes. Enough bushes to supply an endless number of flowers for leis. The garden flourished. The Monday kitchen crew makes guava puree, jams and jellies. During mango season, chutney is made. Kumquat jellies appear when the fruits are donated.

Another group also meets on Mondays. The flower ladies sew leis, which are contracted to floral shops. With boundless creativity, they use different parts of the flower to make these distinct leis.

The third group meets on Thursdays. This group specializes in sewing intricate leis for customer requests. They also provide the leis for guest speakers on Sundays and will sew leis for florists on demand.

All of the items produced from God’s Garden are sold, except the caterpillars that appear cyclically on the bushes. No one wants to buy caterpillars.

The gardeners enjoy a fellowship with their sisters-in-Christ. There are also non-members living near the church who give of their time to the enterprise. Potluck lunches are enjoyed by all on Mondays and Thursdays. An informational caring network is created to make coping with life easier. The ladies exchange recipes. They coax their husbands to pick guavas off the trees. Some daughters are urged to knit yarn leis that are given to visitors on Sundays.

For the past 25 years the two dozen or more ladies have earned and given a quarter of a million dollars to carry on God’s work. The focus is on Christ, and Christ’s mission. It is by his grace we are able to share our bounty with others. Thanks be to God!
Jean Kaneshiro
(for “God’s Garden”)

Recipes

God's Garden Guava Juice

(From "Feeding Our Flock" cookbook,
Wesley United Methodist Church, 1996)

2 cups fresh guava puree
4 cups water
1/2 to 3/4 granulated white sugar
1 tablespoon lemon or lime juice

Combine ingredients and stir to dissolve sugar. (Can add orange punch syrup for color.) Makes 1-1/2 quarts.

Approximate nutritional analysis per 8-ounce serving, with 3/4 cup sugar added: 150 calories (115 calories with 1/2 cup sugar), no fat, no cholesterol, 20 milligrams sodium.*

God's Garden Guava Sherbet

(From "Feeding Our Flock" cookbook)

1 quart fresh guava puree
1 quart 2-percent or whole milk
2-1/4 cups granulated white sugar
1/4 cup lemon or lime juice

Combine ingredients and mix to dissolve sugar. Pour into a covered container or ice trays covered with foil. Freeze until slushy; then stir from front to back or beat to reduce the size of crystals. Refreeze and repeat beating at half-hour intervals. Remove from freezer to refrigerator 20 minutes before serving.

Or, pour mixture into an ice cream maker and follow manufacturer's directions.

Especially delectable when served in hollowed out guava shells, garnished with mint. Makes 24 servings.

Approximate nutritional analysis per 1/2-cup serving, using 2-percent milk: 120 calories, 1 gram total fat, 0.5 gram saturated fat, 5 milligrams cholesterol, 30 milligrams sodium. Using whole milk: 125 calories, 1.5 grams total fat, 1 gram saturated fat, 5 milligrams cholesterol, 30 milligrams sodium.*

God's Garden Guava Jam

(Courtesy of Mitsue Ishimoto, Wesley United Methodist Church)

2 quarts fresh guava puree
7-1/2 cups sugar
3/4 cup lemon juice

In a 1-1/2 gallon stainless steel pot, combine all ingredients. Boil for 15 to 20 minutes, until mixture coats a wooden spoon. Pour into sterilized jars and seal with wax.

Approximate nutritional analysis per 1-tablespoon serving: 49 calories, no fat, no cholesterol, 5 milligrams sodium.*

Guava Bread by Ruth

(Courtesy of Ruth Sato)

4 cups flour
2-1/4 cups granulated white sugar
4 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 cup walnuts, chopped (optional)
1 cup raisins or dates, chopped (optional)
4 cups fresh guava pulp
1 cup vegetable oil
6 eggs
2 teaspoons vanilla

Into a large bowl, sift together dry ingredients -- flour, sugar, baking soda, cinnamon, nutmeg and salt. If desired, add walnuts and raisins or dates; toss to coat with flour. Make a well in dry ingredients and add remaining ingredients. Mix well.

Pour batter into loaf pans that have been coated with vegetable oil cooking spray or lightly oiled. Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Make 4 large loaves.

Approximate nutritional analysis per slice: 155 calories, 6 grams total fat, 0.5 gram saturated fat, 30 milligrams cholesterol, 175 milligrams sodium. With nuts and raisins: 180 calories, 8 grams total fat, 1 gram saturated fat, 30 milligrams cholesterol, 180 milligrams sodium.*

Guava Barbecue Sauce

(From "Tropical Fruit Cookbook" by Marilyn Rittenhouse Harris,
University of Hawaii Press, 1993)

2 cups guava puree
1 thumb fresh ginger root, finely chopped
1 4-ounce can diced green chiles
2 cloves garlic, finely chopped
1 cup soy sauce
1 cup ketchup
1/4 cup olive oil

Thoroughly blend all ingredients. To intensify flavors, refrigerate at least 1 hour. Refrigerate up to 1 week or freeze up to 3 months. Good with all grilled meats and seafood. Makes 4 cups.

Approximate nutritional analysis per 2 tablespoon serving: 30 calories, 1.5 grams total fat, no saturated fat, no cholesterol, 480 milligrams sodium.*