Saturday, September 7 from 10am-12pm
Come meet your neighbors, eat some delicious food, have fun and learn about gardening and wellness resources available on the East Side. Fun for the whole family includes:
-Master gardeners on hand to answer questions
Join us at First Covenant Church, 1280 Arcade St. on Saturday, September 7 from 10am-12pm. This is a free event. Bring your friends and neighbors!
For some end-of-the-summer fun this week Garden Corps held a garden-inspired pizza-making challenge! Our interns divided into two teams and each team designed a pizza concept and recipe using fresh produce growing in our gardens. The objective was to conceptualize and advertise the tastiest pizza, and then creatively promote it for advertisement on the Urban Roots’ blog. The youth brainstormed for ideas, went to the gardens to harvest produce, developed a marketing blurb and then cooked the pizzas in Nutrition Corps that afternoon. And of course, the eating followed! It was a fun and creative day.
Below we have each team’s promotional ad and list of ingredients for you to enjoy:
Team Awesomeness: Palace Pizza
Today’s Special: The Summer Bang!
Hey You! Yeah, you! Looking for the perfect pizza to have before the summer ends?! We have the perfect one! It’s called the Summer Bang! It’s so good, you won’t believe it’s veggie. It’s got a variety of tasty and delectable veggies that will make your taste buds ecstatic! To start, we’ve added peppers. Not one, not two, but THREE! They consist of Barbie bell peppers that are just the right amount of savory. Along with Jimmy Nardello peppers that will send your taste buds into a flavor nirvana! Paired with purple jalapenos that will add the perfect amount of spice that’s nice. To match, their beautiful color, we’ve added eggplant to the mix. We also included a pint of juicy black cherries and sun-gold variety tomatoes. The onions in the pizza add such a perfect taste of sweetness that you will cry tears of joy. The herbs are so good! Enough said…oh yeah! We have garlic and kale that combine for a one-two punch to make it a knock-out! And lastly, our secret ingredient is red-wine vinegar infused with basil and garlic that will add a ka-BOOM to your pizza. And did we mention that everything is locally grown and cooked by youth, including the vinegar? This pizza has the perfect combination of wholeness & flavor!
– 4 bell peppers (Barbie) and 1 Jimmy Nardello pepper, julienned
– 1 cup cherry tomatoes, halved
– 1 cup eggplant, diced
– 5 leaves basil, chopped
– 1 cup onions, sliced half-inch thick
– 3 leaves kale, chiffonaded
– Edible flowers, as decoration
– 2 tsp. red-wine vinegar
– 2 cloves garlic, minced for glaze
– 2 tbsp. olive oil, for glaze
– 2 cups cheese
TEAM CRAZE: Spicy Crust
Tired of that fat and greasy pizza? Try out special spicy crust pizza. Unlike that pepperoni and sausage pizza, ours is sweet and spicy, loaded with amazing nutrients. Our produce is organically grown (though not certified) and harvested with our own hands, so trust us, we’re feeding you the right way. Our special spicy crust pizza will give you a satisfying feeling. OH YEAH! Take a bite and we’ll make sure you fall in love with a little bit of spicy/sweet and a mix of rainbows to eat. The yummy flavor that you’ll taste, we’ll make sure it’ll fall in place. Mmmm…mmmm. What makes this pizza so good to eat are the local and loved veggies that we use for this original piece. It was made by youth because we like to cook healthy food and add a little sound like kaboomshakala! So you can come back and get the PERFECT pizza.
– 2 stalks basil, minced
– 2 cloves garlic, minced
– Fresh sage
– 1 can tomato sauce
– Sweet Italian peppers to mix into dough
– Onions, sautéed until caramelized
– 4 small bell peppers, diced
– Large tomato, diced
– 4 chard leaves, chiffonaded and sautéed
– 3 stalks cilantro, minced and sautéed
– ¼ pint of borage tossed on right before pizza comes out of oven
Everyone had a terrific time at the open house yesterday! One of the highlights was the freshly made food. Wondering how to make those garden-friendly dishes?
Swiss Chard Tzatziki (Yogurt Dip)
- 1 cup finely chopped Swiss chard leaves (ribs removed)
- 1 garlic clove
- 1/4 teaspoon salt
- 1 cup plain yogurt
- 1 Tbsp extra virgin olive oil
- 1 Tbsp freshly squeezed lemon juice
- A dash of cayenne
- 3 (9-inch diameter) pita breads, cut like a pie into triangles
- Olive oil for drizzling on to the pita bread
- Bring a 1 or 2 quart saucepan, half filled with water, to a boil. Add the chopped chard leaves. Cook until tender, about 3-5 minutes. While the chard is cooking, prepare a bowl with ice water for an ice bath. When the chard is cooked, strain through a fine mesh strainer and put into the ice bath to stop the cooking. Drain and set aside.
- Using mortar and pestle, grind the garlic and salt into a paste. In a medium-sized bowl, stir in the yogurt, chard, garlic, olive oil, lemon juice, and cayenne pepper. Set aside.
- Cut the pita bread into triangles and layout in one layer in a broiling pan (use a sturdy broiling pan, not a cookie sheet or your cookie sheet will warp). Drizzle olive oil on one side of the pita wedges. Use a pastry brush to spread the olive oil more evenly. Place in a broiler. Broil for 5 minutes or until the pita bread starts to toast. Remove and let cool for a minute.
Serve the tzatziki with the pita wedges. Yield: Serves 4
Bean & Tomato Salad with Honey Vinaigrette
- 1 1/4 cups dried beans, preferably heirloom, or 2 15-ounce cans white beans, rinsed (see Tip)
- 1 teaspoon salt, divided
- 1/2 cup minced red onion
- 1/4 cup cider vinegar
- 4 teaspoons honey
- 1 teaspoon peanut or canola oil
- 1/2 teaspoon freshly ground pepper, or to taste
- 8 ounces green beans, trimmed and cut into 2-inch pieces
- 1 pint cherry or grape tomatoes, halved or quartered
- 1/2 cup fresh basil leaves, thinly sliced
- 1 pound tomatoes, sliced
- If using canned beans, skip to Step 3. If using dried beans, rinse and pick over for any stones, then place in a large bowl, cover with 3 inches of cold water and soak at room temperature for at least 6 hours or overnight. (Alternatively, use our quick-soak method: see Tip.)
- Drain the soaked beans, rinse and transfer to a large saucepan. Add 6 cups cold water. Bring to a simmer, partially cover, and simmer gently, stirring once or twice, until tender but not mushy, 20 minutes to 1 hour, depending on the freshness of the dried beans. (If you’re using heirloom beans, be sure to check them after 20 minutes; they tend to cook more quickly than conventional beans.) If at any time the liquid level drops below the beans, add 1 cup water. When the beans are about three-fourths done, season with 1/2 teaspoon salt. When the beans are tender, remove from the heat and drain.
- Combine the beans (cooked or canned), the remaining 1/2 teaspoon salt, onion, vinegar, honey, oil and pepper in a large bowl. Stir, cover and refrigerate to marinate for at least 1 hour or overnight.
- Cook green beans in a large pot of boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans. Stir in cherry (or grape) tomatoes and basil. Season with pepper.
To serve, arrange tomato slices around the edge of a serving platter or shallow salad bowl and spoon the bean salad into the center.
Yield: Makes 8 servings active time: 25 min total time: 45 min (includes cooling)
1 1/4 pound kohlrabi, bulbs peeled
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil, divided
2 pounds kale (2 bunches), stems and center ribs discarded
5 garlic cloves, finely chopped
1/3 cup salted roasted pistachios, chopped
Equipment: an adjustable-blade slicer
Directions: Very thinly slice kohlrabi with slicer. Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing. Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.
Hint: Don’t skip the pistachios; they really make this recipe!