Fifteen lovely ladies toured the gardens and shared stories of their own garden experiences. The setting allowed for a wonderful opportunity to socialized with each other and create a new experience and memory. Following the tour, a light organic luncheon was served. The menu included: Fresh gazpacho as a starter, wild rice salad with oranges and cucumber, chicken salad served on a bed of sprouts with non-gluten bread, and for dessert - a peaches and cream cheesecake with a walnut cookie crust topped with fresh blueberries; fresh lemonade with mint and coffee.
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