Check our website for more ideas, and please share your recipes with us!
We love it when you share your recipes. Carrots: try eating the green tops! They can be used in soup stock, and chopped up and added to omelets, or added to pesto. Purple beans: eat them like green beans. They will turn green when you cook them. Oriental Green Beans
from The Greatest Ever Vegetarian Cookbook
(made by the gardeners for the 20th anniversary potluck) 3 cups green beans
1 Tbsp olive oil (or sunflower or coconut or peanut)
1 tsp sesame oil
2 garlic cloves, crushed
1-inch piece fresh ginger root, finely chopped
2 Tbsp dark soy sauce (we used Liquid Braggs soy alternative) Steam the beans over a saucepan of boiling salted water for 6 minutes or until just tender.
Meanwhile, heat the oil and sesame oil in a heavy saucepan, add the crushed garlic and sauté for 2 minutes. Stir in the ginger and soy sauce and cook, stirring constantly, for a further 2-3 minutes until the liquid has reduced, then pour this mixture over the warm beans. Leave for a few minutes to allow all the flavors to mingle before serving. This dish can be served hot or cold. Health Benefits:
This dish contains good amounts of garlic and fresh ginger root, both of which are said to give the immune system a significant boost. Recent studies confirm that ginger may be more effective in preventing nausea than prescribed drugs. Zucchini Bites from skinnytaste.com, adapted from The Two Bite Club(made by the gardeners for the 20th anniversary potluck) 1 cup zucchini, grated
1 large egg
¼ medium onion, diced
¼ cup reduced far sharp cheddar cheese (or parmesan), grated -- we didn't include the cheese
¼ cup seasoned breadcrumbs
salt and pepper to taste
cooking spray or cupcake cups Preheat oven to 400°. Spray a mini muffin tin with cooking spray or put cupcake cups in the tin. Grate the zucchini. Combine all of the ingredients and season with salt and pepper to taste. Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin. Bake for 16-18 minutes or until the tops are golden. Enjoy! Tahini Carrot Salad from The World's Healthiest Foods by George Mateljan
In a small bowl, whisk 2 Tbsp each of tamari (soy sauce), tahini and lemon juice. Add water until the mixture is the consistency of heavy cream. Grate 3-4 medium carrots and place in a shallow serving dish. Pour the dressing over the carrots and garnish with sesame seeds and minced cilantro or parsley. ************* Every week we will send several recipes that make use of the produce you are receiving in your bag. We also have a significant collection of recipes on our website at http://sbm.osb.org/ministries/common_ground_garden/recipes/. Please send us your own recipes, too--either favorites from your cookbooks or your own concoctions. | 
taught us about the water cycle and how we can be more aware of the water we use each day.
Common Ground Garden is a CSA (Community Supported Agriculture) farm, where members purchase a share of vegetables and each week during the farm season receive a bountiful box of fresh produce. We pride ourselves on producing fresh, clean, healthful food picked at the peak of flavor and nutrition. As much as we are able, we grow our vegetables without the use of any chemical herbicides, pesticides or fertilizers. We use cover crops, rotations, compost and ingenuity to produce your food in a way that's healthy for you and for the community. When necessary for pest control or to combat disease, we use only products approved for organic gardening.