Thanks, Xe, for sending the pictures of yesterday's harvest of bunches of Swiss chard and a bucket of green beans!
We went searching for recipes and found several similar to this:
Saute chopped Swiss chard and sliced green beans for about five minutes in olive oil, adding sea salt and pepper to taste. Toss with more fresh uncooked green beans and some basil, maybe a little red wine vinegar. You'll get that mixture of crisp texture and fresh flavor that makes us love summer salads!
What a glorious day to be out in the
garden! A big thank you to Xe, Melody, Katie, and Chris for helping to finish off planting our remaining plants and seeds.Also, thank you to Victoria for picking up the straw bales to help keep the weeds down.Danielle and Drew were
out with the CCS crew working on their side of the garden, too. So fun to have
so many people in the garden! It is going to be a great year!
Thanks to multiple volunteers who cleaned and harvested this week, today we delivered these scrumptious strawberries to Open Door Pantry. Delightful to the eye, sweet to the taste and healthy for a treat.
The Community Giving Garden was planted on corporate property and is maintained by volunteers with the goal of growing and giving fresh vegetables to the families served by Eagan Lewis House and The Open Door Pantry.