A Peck of Peppers for your Paprikash

Whether by chance or by design, MAGC’s Edible Garden boasts a particularly Hungarian-themed pepper crop this year. Our Garden Manager, Steven Schwager, has Hungarian ancestry, which may have played a part in the selection process; however the choice was made, the plants are thriving. Peppers’ spicy heat comes from a chemical called capsaicin, and pepper plants themselves love the hot summer, as long as they get plenty of water.

In the Edible Garden’s pepper bed you can find Black Hungarian, Gypsy, Alma (apple), and Hungarian Hot Wax peppers, as well as purple bell peppers, and Carmen Cheese and Gold Marconi varieties under the Italian flag. Sweet or hot, fresh and dried peppers—both called paprika—have a starring role in Hungarian cuisine. The famous guylás leves, goulash, starts as lecsó, a thick sauté that can be eaten just as it is, supplemented with eggs or sausage and served with a few slices of bread to sop up the juices. Here’s a simple recipe that makes the most of a bounty of summer peppers, tomatoes and onions.  Jó étvágyat!

Hungarian Lecso


2 Tbs vegetable or olive oil
1 large onion, diced
4 Hungarian wax  or other peppers
4 medium tomatoes
1 tsp salt
1 tsp pepper
½ tsp dried marjoram, or 1 tsp fresh – optional
1 Tbs paprika, preferably Hungarian[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]

  1. Heat the oil in a large frying pan over medium heat, then add the onion. Salt and pepper to taste.
  2. Core the peppers and slice them into rings.
  3. When onions are starting to brown, add the peppers and continue cooking, stirring occasionally.
  4. Roughly chop the tomatoes.
  5. Once the peppers are soft, add the marjoram and paprika. Stir and add the chopped tomatoes. Lower the heat and cook until tomatoes begin to break down.
  6. Serve with bread, or over potatoes or rice.

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IRS Guidelines for Gifts from Donor Advised Funds to Support MAGC Events

Thank you for your interest in giving to the Marin Art & Garden Center events from your Donor Advised Fund (DAF) or Family Foundation.

We sincerely appreciate your generosity and support!

To ensure your gift follows the current IRS guidelines for DAF/Family Foundation support of an event, we would like to share the below guidelines with you.

  • Raffle tickets, tickets to galas and other special events, auction items, and benefits conferred in connection with a DAF/foundation grant are not permitted.
    • IRS has specifically ruled that fair market value associated with fundraising events cannot be separated, a practice known as “bifurcation.”
      • For example, with Edible Garden, if the price of the ticket is $200 and the FMV fair market value (non-tax-deductible amount) is designated to be $50, the donor must pay from sources other than her DAF/foundation for the full value of the ticket ($200) and not just for the non-tax-deductible amount ($50).
    • We recommend you confer with your financial advisor to confirm if any of these examples of how donors may still use their DAF to support an event would work for you:
      • A donor could sponsor the event, and not attend, and pay fully out of the DAF/foundation.
      • A donor could sponsor the event using DAF/foundation funds and attend by purchasing an individual ticket through non-DAF/foundation funds.
      • A donor could sponsor the event, join the event as a guest of another donor/table guest, and pay fully out of the DAF/foundation.
      • A donor could sponsor the event and host the afforded number of people at their chosen level as long as they pay for the seats at the lowest ticket price ($200 for Edible Garden) outside of their DAF.
        • As an example, a $1,500 sponsor that covers 2 guests, could pay for their sponsorship with $400 from a different source of funds, and then give an additional gift of $1,100 out of their DAF.


Please email Tod Thorpe, Director of Development at tod.thorpe@maringarden.org to discuss your gift to Marin Art and Garden Center