Ben Avery 1993 Historymaker, Parks Advocate

 Ben Avery, an avid promoter of outdoor recreation, devoted six decades of his life to writing about Arizona and Southwestern subjects. Honored as 1993 AZ Historymaker, he was especially interested in Arizona State Parks and the Phoenix Mountain Preserve and would be so happy to know that Maricopa County Parks and Recreation are developing a master plan for the future.

To learn more about the project, park users can visit the master plan website, https://engageberrydunn.mysocialpinpoint.com/maricopa-county-parks-and-recreation-parks-master-plan?fbclid=IwZXh0bgNhZW0CMTAAAR0ks-4Uj7dO26ass2ywlI1dBH9dtCOs6kFy_dTsXIuq-F4jdcPgVzdwyZ0_aem_o7JoHJ_nABiT5

Phoenix Mountain Preserve Event/ Historymaker Ben Avery

 Outdoor + family fun with engaging information about our preserves, the biodiversity of the desert, and a short hike. www.phoenixmountains.org

Without Ben Avery (1909 - 1996) we might not have the Phoenix Mountain Preserve. He was honored as AZ Historymaker in 1995 for all he did as a Journalist and Outdoor Recreation Advocate.

In the early 1950s, the women of the Phoenix Garden Club succeeded in involving Mr. Avery in a crusade to prevent the building of a restaurant and nightclub atop Camelback Mountain. The City of Phoenix initiated a campaign to acquire the top of Camelback and finally achieved this objective in 1968. That controversy motivated Avery’s interest and involvement in parks, which led to the acquisition of the county regional park system and the establishment of the Arizona State Parks and the Phoenix Mountain Preserve.

more info at www.HistoricalLeague.org/Historymakers/Ben-Avery

Greek Spinach Pie

It always amazes me how 4 lbs of fresh spinach can overflow a huge pot and then reduce down to 1/4 of the pot. But fresh always beats frozen in my book and this pie came out great. Wonderful way to have spinach, eggs and cheese. It is not called a quiche but is very close to one.

We had a morning hike through the Phoenix Mountain Preserve with friends organized by Gene and Amy Urban, then enjoyed a potluck breakfast afterwards. Everyone was hungry and the food was delicious. So glad I made this yummy, easy breakfast/brunch pie from pg 194 Tastes & Treasures Cookbook.Greek Spinach Pie
1/2 cup chopped onion
2 tablespoons butter
1 1/2 pounds fresh spinach, trimmed
3 tablespoons butter
3 tablespoons all purpose flour
1 1/2 cups milk
1 clove garlic, shopped
1 1/2 teaspoons salt
1/4 teaspoons pepper
Dash of ground nutmeg
6 eggs, beaten
8 ounces mozzarella cheese, shredded
1 unbaked (9 inch)pie shell
Preheat the oven to 350 degrees. Saute the onion in 2 tablespoons butter in a skillet until golden brown. Add the spinach and saute until wilted. Melt 3 tablespoons butter in a saucepan and stir in the flour. Add the milk gradually, stirring constantly. Cook over low heat until thickened, stirring constantly. Stir in the garlic, salt, pepper and nutmeg. Add to the spinach mixture and mix well. Stir in the eggs and cheese. Pour into the pie shell and bake for 40-45 minutes or until firm. Garnish with tomato slices and serve hot.
Note: You may use two 11 ounce packages frozen chopped spinach, thawed and drained, instead of the fresh spinach. Serves 6