More Vegetables From the Giving Garden

Another beautiful day in the garden!

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!

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.

 Magda delivered the veggies to Open Door food shelf – 32 pounds of green beans, (massive) zucchini, eggplants, peppers, chard, herbs and rhubarb!

Your support makes all the difference!

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!