In the last post there was mention of HarvestShare, Roots and Wisdom's version of a CSA (Community Supported Agriculture). It's a great part of Roots and Wisdom - not just because you get a chance to purchase and eat all of the locally grown yummy food, but also because every week you get a chance to go to the garden, to see the lovely flowers and plants growing in an array of colors, to see the efforts of the summer youth workers, and to chat with one of the enthusiastic coordinators or youth workers of this unique program. It's definitely a pick-me-up after a day spent inside and in front of a computer!
When I arrive for my weekly HarvestShare pickup I always anticipate what "surprise" foods will be there - produce that weren't on the list at the beginning of the week when the signup went out, but there was enough ready in the garden later in the week to be harvested and sold. By that time in the day I'm usually hungry, too, so my eyes are always a little bigger than my refrigerator at home is. So more often than not I come home with lots of wonderful....though I don't always know how I'm going to prepare it. So I'm curious. What does everyone else at HarvestShare cook with their produce? How did you prepare the tatsoi (I'd never heard of that vegetable before HarvestShare!)? Do you turn the cucumbers into pickles? All those zucchini - what's your secret for getting the kids to eat them? Tell us! We'd love to hear from you and how the cooking is going this summer.
You can leave a comment by following the link on the blog entry - it's possible to leave an anonymous comment if you'd like, too. If you are willing to divulge your secret for turning eggplant into a masterpiece side dish, we'd love to get your recipes too to share with other HarvestSharers. Just email your recipe to webmaster@rootswisdom.org.
Happy Cooking!
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2 comments:
Hi garden friends. I wanted to share my single favorite summer recipe--iced tea with peppermint. It could not be better or easier! I take two freshly washed stems of peppermint, crush them gently and place them in a large pitcher. To that I add three Salada British Style teabags. I then fill the pitcher with warm water and let it sit for up to one hour. Then I remove the teabags, add ice and drink--everyday.
We found a great recipe for Chocolate Zucchini Cake on epicurious.com. My high schooler made it. The kids LOVED it. (http://www.epicurious.com/recipes/food/views/CHOCOLATE-ZUCCHINI-CAKE-907)
I like the tatsoi braised with a little garlic and olive oil. My family much prefers it in salad. It is delicious with diced apple and some red onions. Mmmm.
In general, I find that my kids are more likely to eat the vegetables raw--when they can recognize them...
Hello
Just tonight we tried a new recipe for a pasta dish with arugula and tomatoes, I sauteed some zucchini and and threw that in, along with some pesto made from fresh basil. It was yummy (and easy!)
The link for it is here
We've also partaken of the chocolate zucchini cake this season - that is definitely a treat :)
I'm really looking forward to tomatoes from Roots & Wisdom!
Kristin
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