Friday, August 4, 2017
CCS Gardeners Deliver!
Monday, July 31, 2017
More Vegetables From the Giving Garden
Another beautiful day in the garden!
One of our favorite easy recipes - Roasted Kohlrabi: Preheat oven to 450. Cut the kohlrabi into slices 1/4 inch thick, about french fry size. Roll the kohlrabi slices in a mixture of olive oil, coarsely ground garlic salt (or just plain sea salt if you don't like garlic) and pepper. Bake for 15 to 20 minutes, stirring once or twice till they are evenly browned. Enjoy!
And what a harvest. Those green beans keep producing - and our summer crops are thriving under all the care from our garden team.
One of our favorite easy recipes - Roasted Kohlrabi: Preheat oven to 450. Cut the kohlrabi into slices 1/4 inch thick, about french fry size. Roll the kohlrabi slices in a mixture of olive oil, coarsely ground garlic salt (or just plain sea salt if you don't like garlic) and pepper. Bake for 15 to 20 minutes, stirring once or twice till they are evenly browned. Enjoy!
Tuesday, July 25, 2017
A big THANK
YOU to Amy, Caitlin, and Omar for all of the hard work in the garden
this morning!
They did an awesome job harvesting veggies, weeding and laying down straw. The garden is thriving thanks to everyone’s efforts.
Your support makes all the difference!
Thursday, July 20, 2017
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!
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!
Monday, June 26, 2017
More crops and fewer weeds!
Wednesday, May 31, 2017
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!
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