Recipe of the Month
Turkey Chef Salad
Ingredients:
3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 teaspoon salt, divided
2 garlic cloves, minced
4 cups organic vegetable broth (such as Emeril's), divided
7 cups stemmed, chopped kale (about 1 bunch)
2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary
Directions:
1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.
|
 | Delicious looking key limes.
|
|
 Dataji Kelly harvests our first orange.
|
Carrots at the YMCA garden! |
|
-- Thank You --
The Good Food Project earnestly thanks the following businesses and individuals for their support in providing plants, supplies or services for the community garden.
Montessori Educational Center
Dena and Rose Marie Norton
Linda Tulley
Richard Spurgeon & Bricks, LLC
Inglewood Farm
Louisiana National Guard
|
|
Don't miss our new Sustainable Garden Workshop!
This Saturday -
January 12, 9 a.m.
Native PlantsPresented by: Beth Erwin, charter member and longtime officer of the Louisiana Native Plant Society
Click here for more information.
|
|
Sustainable Garden
Tip of the Month
Whenever you're chopping vegetables for a meal, save the excess bits you have cut off of the veggies that are well-suited for making soup stock: onion skins, stems of leafy greens, carrot ends, etc. Then store all of these in a plastic bag in your freezer, and when you've gotten a good stash saved up, make a batch of fresh veggie stock. After draining the stock, you can then transfer the veggie bits to your compost pile!
|
|
|
Sprout
Good Food Project Garden News
December 2012
|
"Why try to explain miracles to your kids when you can just have them plant a garden." Roberts Brault
|
|
Volunteer of the Month
The Inglewood Farm Team
Sometimes you just need a little help from your friends. Or, maybe, a lot of help. With all of the new and exciting adventures occurring with the Good Food Project and the busy holiday season, the demonstration garden was in need of some extra TLC to get it back on track. Last month, the GFP was fortunate enough to gain the assistance it was looking for. A few members from Inglewood Farm decided to use their day off to give back to their community by providing the garden with a much needed makeover. We pulled together our resources that included a few of the GFP's finest volunteers and got straight to work cleaning out beds, laying brick, tidying up the pathways, planting seeds, and fertilizing plants- organically, of course. Keenan McDonald, Vegetable Manager at Inglewood Farm, headed this work day and brought two members of her crew to help with the transformation. Throughout the day, Keenan offered tips and suggestions to keep the garden looking and producing at its best. The work day turned into an all day affair, using up the very last drop of sunlight we could muster. However, Team Inglewood continued to work in the garden until the task was complete, and their spirits never fell. It was extremely rewarding to be able to work along side of these experienced farmers. Their knowledge of organics seemed endless, and their enthusiasm reached even further. The relationship between Inglewood Farm and the Good Food Project is one to be cherished. We greatly appreciate Team Inglewood for taking time out of their busy schedule to help us as we continue to expand our community garden networks. We are truly thankful.
|
|
YMCA Harvest Feast 2012
.
It has been a wonderful season of learning and gardening with the YMCA of Central Louisiana's After School Community Garden Program. From planting seeds to eating broccoli to learning the process of photosynthesis, these children have had a first hand look at where food comes from and how it gets there. As a way of celebrating the bountiful harvest produced in their garden, The Good Food Project and the YMCA hosted a Harvest Feast for the after school kids, their families, and other supporters of the YMCA Community Garden Program. Using the vegetables from their garden, the kids had the opportunity to literally taste the fruits of their labor. The Harvest Feast menu was prepared by local chef Kitty Wynn who whipped up classics such as roasted sweet potatoes, mustard and collard greens, as well as a unique dish- turnip soup. And of course we included the kids' favorite, raw broccoli! The night was truly a success, and we greatly appreciate the hard work and support that made it all possible. We are very excited to see more harvests to come!
|
|
Join us for WORKDAY WEDNESDAY every week from 8am to 12pm! All adults and children are invited to come out for a fun day of learning and giving back to the CENLA community.
Let's grow together!
|
 | Bonniesue Thomas with the Louisiana National Guard harvesting green onions.
|
|
Peas are lookin' good at the Eugene Warner Neighborhood Garden
|
 | Peter Moss with the Louisiana National Guard fixing up the drip irrigation system.
|
|
|
|
Featured
Article