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DIG IN: Recipes and Wisdom from Growing Places GardensCopyright © 2014 by Growing Places Garden Project

Cover design: Kate Wollensak Freeborn

325 Lindell Avenue Leominster, MA [email protected]

978.598.3723www.growingplaces.org

At Growing Places (GP), we believe in the power of gardening to improve lives. We partner with low-income individuals, families, and communities in North Central Massachusetts to cultivate their capacity to garden so that they may realize the many health, economic, and social benefits of growing their own produce. GP uses gardening as a platform for social change. We work side-by-side with low- income gardeners, volunteers and partners to learn and build each other’s capacity to grow, harvest and use fresh produce through hands on lessons in our Teaching Gardens and workshops and by helping to establish gardens in backyard and community settings.

9

We don’t want you to set your menu by scru nizing this book.

Instead, go out into your garden and visit your favorite farmer’s market and see what is ready, available, and fresh—what nature has put on the menu—and then, come back to the pages that follow and inves gate how the Growing Places’ community cooks and prepares the varie es of fresh produce. What you have may be a li le different. Experiment, taste, and share.

You will figure it all out!

OUR HOPE

Spring | 12

BEETS Beet Greens with Caramelized Onions

Beets with Orange Vinaigre e

Chocolate Beet Cake

Pickled Beets

Roasted Beets

BROCCOLI Rebecca’s Indian Inspired Spring Vegetables with Chick Peas

Vegetable Satay

CABBAGE Coleslaw

Roasted Cabbage Wedge Salad

CAULIFLOWER Cauliflower with Nuts and Brown Bu er

Potato Cauliflower Curry

Red Len ls and Cauliflower

CHARD Creamy Swiss Chard Pasta

Swiss chard and Toasted Sunflower Seeds on Whole Wheat Fusilli

Thai-Inspired Chard

CHOI Baby Bok Choi with Chile and Ginger

12 | SPRING

Spring | 14

Spring | 15

1 tablespoon olive oil

¼ pound yellow onions, peeled and diced

⅛ teaspoon fresh thyme, chopped

1 garlic clove, minced

⅛ teaspoon salt

Fresh black pepper, ground

⅛ cup balsamic vinegar

4 cups beet greens, washed and chopped

BEET GREENS WITH CARAMELIZED ONIONS

Heat the oil over medium high heat ll it stops sizzling. Add onions and reduce the heat to medium-low. Cook slowly, s rring occasionally, un l golden brown and caramelized, about 30 minutes.

Add the thyme, rosemary, garlic, salt, pepper, and vinegar s r well to combine.

Cook for 5-15 more minutes, adding water if the liquid dries up. Add beet greens just to wilt.

Serve immediately.

SERVES | 4

From Jan Johnson, Mentor

FROM THE GARDEN Try plan ng beets as a border around the edge of raised beds. Each plant needs only about 4” of space.

Spring | 58

BASIL Pesce Pesto

BERRIES Fresh Summer Berry Bu ermilk Cake

CARROTS Carrot Salad

Carrots Glazed with Balsamic and Bu er

CORN

Corn and Black Bean Salsa

David’s Succotash

Tom Thumb Quinoa

CUCUMBERS

Middle Eastern Cucumber Soup

EGGPLANT

Anna’s Grilled Eggplant Brusche a

Buraunee Baumjaum (Afghan Eggplant)

Eggplant and Zucchini Lasagna

Eggplant Stacks

FENNEL Fennel and Orange Salad

Fennel Riso o

58 | SUMMER

Spring | 59

GARLIC Garlic Oil

Pickled Garlic

GREEN BEANS Ann Champsaur’s French Green Bean Salad

Dilly Beans

Simple Grilled Green Beans

KALE Easy Kale

KOHLRABI Refreshing Sweet and Sour Kohlrabi Salad

PEACHES Peach Slump

PEPPERS Grilled Red Pepper and Eggplant

Red Pepper and Mango Spinach Salad

Yellow Tomato and Golden Pepper Soup

POTATOES Mustard Roasted Potatoes

Potato Fri ata

Potato Leek Vinaigre e

Steak Fries

SQUASH Shaved Salad

TOMATILLOS

Fresh and Spicy Salsa Verde

SUMMER| 59

Spring | 60

60| SUMMER

TOMATOES

Easy Blender Gazpacho

Roasted Cherry Tomatoes

Simple Fresh Tomato Sauce

ZUCCHINI Bulgarian “Tikvichki”

Fresh Farmed Zucchini Cake

Vegetable Herb Cheesecake

Zucchini Pancakes

Zucchini Crisp

Zucchini Ribbons with Lemon and Garlic

Summer | 79

GARLIC OIL

½ cup extra virgin olive oil

3‐4 cloves garlic, chopped quite small

¼ ‐½ teaspoon powdered mustard

Red pepper flakes (as much as you like!)

Chopped parsley (as much as you like)

Salt

Parmesan or Romano cheese for gra ng

Bague e, sliced

Mix everything except cheese in a saucepan over medium heat un l the garlic begins to sizzle. Let the mixture sizzle un l you can smell the garlic and then remove the pan from the heat.

Brush mixture on bague e slices and grate cheese over each slice. Place under broiler or in a toaster oven un l lightly browned.

Adjust all ingredients to your liking!

Note: Le over mixture stores well in fridge for a month or so. Simply reheat to use again.

Contributed by Brigi e Flick, Volunteer

Summer | 80

Fall | 114

BRUSSELS SPROUTS Li le Cabbage Hash

Roasted Brussels Sprouts

KALE Jackee’s Kale Salad with Feta and Cranberries

Sausage, Grapes and Kale

POLE BEANS

Vegetable Medley over Rice Noodles

PUMPKIN

Broiled Pumpkin with Apples

Trinidadian Pumpkin

SQUASH

Roasted Bu ernut Lasagna

Roasted Squash

Squash Pie

TURNIP

Turnip Soup with Greens

114 | FALL

Fall | 117

JACKEE’S KALE SALAD WITH FETA AND CRANBERRIES

1 large bunch kale (about 12 leaves) removed from stalk (about 6 cups)

1 tablespoon olive oil

¼ teaspoon kosher salt

¼ cup dried cranberries, roughly chopped

¼ cup toasted sunflower kernels

1 crisp apple, diced small

½ cup crumbled feta cheese

Dressing:

1 tablespoon apple cider vinegar

2 tablespoons olive oil

Slice kale in very thin strips. In a large bowl mix kale with 1 tablespoon olive oil and 2 pinches of salt and massage for 2 - 3 minutes. This breaks down the fibers and releases some of the bi er flavor.

Add the cranberries, sunflower seeds and diced apple.

Mix the vinegar with the remaining 2 tablespoons olive oil. Toss salad with desired amount of dressing. Top with the feta.

Chef’s Note:

This salad created by Jacqueline Foster won first prize at our local kale fest at Mermaid Farm on Martha’s Vineyard in December of 2011. At the

me, Jacqueline was cheese maker at the farm, which had an abundance of winter kale. We offered kale cooking classes in barns and hoop houses, took people on tours to learn about winter kale growing, and planned to crown a kale king and queen based on the best dishes. We ended up with 3 crowned queens and a great kale brunch, including this winning salad.

Donated by Jacqueline Foster, Cheesemaker, The Grey Barn, Chilmark, MA

Fall | 121

Spring | 130

GREENS Winter Greens with Garlic and Mustard Vinaigre e

ONIONS Roasted Onion Soup

SQUASH Black Bean and Bu ernut Squash Chili

Roasted Squash Soup

Winter Squash or Pumpkin Pancakes

130 | WINTER

Winter | 132

Winter | 133

ROASTED ONION SOUP

6 large sweet onions, peeled, halved and sliced thin

2 teaspoons olive oil

1 teaspoon salt

½ teaspoon pepper

2 quarts chicken or beef broth or water

1 loaf bread, sliced into strips and toasted

Preheat oven to 325 degrees.

Toss onions, oil, salt and pepper in a bowl un l onions are uniformly coated. Spread onions into deep baking pan.

Roast onions for 2 hours, s rring every 30 minutes.

In a large saucepan over medium low heat, combine onions and broth. Simmer low for 20 minutes.

Adjust seasoning and serve hot with toasted bread rounds.

From Community Harvest Project—Recipe courtesy of Brian Flagg, Corporate Chef at VIA Restaurant

Spring | 137

BECOMING A SLAW CHEF | BASIC CANNING INSTRUCTIONS | VEGETABLE MATH

Summer | 142

Index | 143

INDEX A|

Ann Champsaur’s French Green Bean Salad, 82 Anna’s Grilled Eggplant Brusche s, 71

B| Baby Bok Choi with Ginger, 35 Basic Canning Instruc ons, 139 BASIL

Pesce Pesto, 61 BEANS

David’s Succotash, 67 Vegetable Medley over Rice Noodles, 120

Becoming a Slaw Chef, 138 BEETS

Beet Greens with Carmelized Onions, 15 Beets with Orange Vinaigre e, 16 Chocolate Beet Cake, 18 Pickled Beets, 20 Roasted Beets, 21

BERRIES Fresh Summer Berry Bu ermilk Cake, 62 Strawberry Spinach Salad, 56

Black Bean and Bu ernut Squash Chili, 134

BROCCOLI Rebecca’s Indian Inspired Spring Vegetables with

Chick Peas, 23 Vegetable Satay, 24

Broiled Pumpkin with Apples, 123 BRUSSELS SPROUTS

Li le Cabbage Hash, 115 Roasted Brussels Sprouts, 116

Bulgarian Tikvichki, 106 Buraunee Baumjaum (Afghan Eggplant), 73

C| CABBAGE

Becoming a Slaw Chef, 138 Cole Slaw, 25 Roasted Cabbage Wedge Salad, 26

CANNING Basic Canning Instruc ons, 139

CARROTS Becoming a Slaw Chef, 138 Carrot Salad, 63 Carrots Glazed with Balsamic and Bu er, 65 Cole Slaw, 25 Curried Fresh Pea Soup, 48 Potato and Cauliflower Curry, 28

Vegetable Herb Cheesecake, 109 CAULIFLOWER

Cauliflower with Nuts and Brown Bu er, 27 Potato and Cauliflower Curry, 28 Red Len ls and Cauliflower, 30 Vegetable Satay, 24

CHARD Creamy Swiss Chard Pasta, 31 Swiss Chard and toasted sunflower seeds on whole

wheat fussili, 32 Thai Inspired Chard, 33

Chocolate Beet Cake, 18 CHOI

Baby Bok Choi with Ginger, 35 Becoming a Slaw Chef, 138 Rebecca’s Indian Inspired Spring Vegetables with

Chick Peas, 23 Cole Slaw, 25 COLLARDS

Collards with Peanut Bu er, 36 Lonnees Collards, 38

CORN Corn and Black Bean Salsa, 66 David’s Succotash, 67 Tom Thumb Quinoa, 69

Creamy Swiss Chard Pasta, 31

Index | 144

CUCUMBERS Easy Blender Gazpacho, 102 Middle Eastern Cucumber Soup, 70 Shaved Salad, 99

Curried Fresh Pea Soup, 48

D| David’s Succotash, 67 Dilly Beans, 83

E| Easy Blender Gazpacho, 102 Easy Kale, 86 EGGPLANT

Anna’s Grilled Eggplant Brusche a, 71 Buraunee Baumjaum (Afghan Eggplant), 73 Eggplant and Zucchini Lasagna, 74 Eggplant Stacks, 75 Grilled Red Pepper and Eggplant, 90 Vegetable Medley over Rice Noodles, 120

ENDIVE Becoming a Slaw Chef, 138

F| FENNEL

Fennel and Orange Salad, 77 Fennel Riso o, 78

Fresh and Spicy Salsa Verde, 101 Fresh Farmed Zucchini Cake, 107 Fresh Summer Berry Bu ermilk Cake, 62

G| GARLIC

Garlic Oil, 79 Pickled Garlic, 81 Simple Fresh Tomato Sauce, 105

GARLIC SCAPES Garlic Scape Pesto, 39 Rebecca’s Indian Inspired Spring Vegetables with

Chick Peas, 23 White Bean and Garlic Scapes Dip, 41

GREEN BEANS Ann Champsaur’s French Green Bean Salad, 82 Dilly Beans, 83 Simple Grilled Green Beans, 85

Green Goddess Dressing, 53 GREENS

Turnip Soup with Greens, 128

Winter Greens with Garlic and Mustard Vinai-gre e, 131

Grilled Red Pepper and Eggplant, 90

J| Jackee’s Kale Salad with Feta and Cranberries, 117

K| KALE

Black Bean and Bu ernut Squash Chili, 134 Easy Kale, 86 Jackee’s Kale Salad with Feta and Cranberries, 117 Kale Salad, 42 Kale Smoothie, 43 Sausages Grapes and Kale, 118 Vegetable Medley over Rice Noodles, 120

KOHLRABI Sweet and Sour Kohlrabi Salad, 87

L| LEEK

Potato Leek Vinaigre e, 97 LENTIL

Len l (or other) Sprouts, 45 Len l Sprout Salad, 44

Index | 145

LETTUCE Len l Sprout Salad, 44

Li le Cabbage Hash, 115 Lonnees Collards, 38

M| MELON

Shaved Salad, 99 Middle Eastern Cucumber Soup, 70 Mustard Roasted Potoatoes, 94

O| ONIONS

Beet Greens with Carmelized Onions, 15 Curried Fresh Pea Soup, 48 Li le Cabbage Hash, 115 Lonnees Collards, 38 Parsley Salad, 47 Roasted Onion Soup, 133 Vegetable Medley over Rice Noodles, 120 Zucchini Carbo Pancakes, 110

Orzo with Fresh Peas and Mint, 49

P| PARSLEY

Green Goddess Dressing, 53 Parsley Salad, 47

PEACHES Peach Slump, 89

PEAS Curried Fresh Pea Soup, 48 Orzo with Fresh Peas and Mint, 49 Spring Peas with Mint, 50 Tarragon Snap Peas, 52

PEPPERS Becoming a Slaw Chef, 138 Grilled Red Pepper and Eggplant, 90 Red Pepper and Mango Spinach Salad, 91 Tom Thumb Quinoa, 69 Yellow Tomato and Golden Pepper Soup, 93

Pesce Pesto, 61 Pickled Beets, 20 Pickled Garlic, 81 POTATOES

Curried Fresh Pea Soup, 48 Mustard Roasted Potoatoes, 94 Potato and Cauliflower Curry, 28 Potato Fri ata, 96 Potato Leek Vinaigre e, 97 Steak Fries, 98

PUMPKIN Broiled Pumpkin with Apples, 123 Trinidadian Pumpkin, 124 Winter Squash or Pumpkin Pancakes, 136

R| RADISH

Radish with Bu er Dressing, 54 Ukranian Radish Salad, 55

Rebecca’s Indian Inspired Spring Vegetables with Chick Peas, 23

Red Len ls and Cauliflower, 30 Red Pepper and Mango Spinach Salad, 91 Roasted Beets, 21 Roasted Brussels Sprouts, 116 Roasted Bu ernut Squash Lasagna, 125 Roasted Cabbage Wedge Salad, 26 Roasted Cherry Tomatoes, 103 Roasted Squash, 126 Roasted Squash Soup, 135

S| Sausages Grapes and Kale, 118 Shaved Salad, 99 Simple Fresh Tomato Sauce, 105 Simple Grilled Green Beans, 85

Index | 146

SPINACH Green Goddess Dressing, 53 Potato and Cauliflower Curry, 28 Red Pepper and Mango Spinach Salad, 91 Strawberry Spinach Salad, 56

Spring Peas with Mint, 50 SQUASH

Black Bean and Bu ernut Squash Chili, 134 Eggplant and Zucchini Lasagna, 74 Potato and Cauliflower Curry, 28 Roasted Bu ernut Squash Lasagna, 125 Roasted Squash, 126 Roasted Squash Soup, 135 Shaved Salad, 99 Squash Pie, 127 Vegetable Herb Cheesecake, 109 Winter Squash or Pumpkin Pancakes, 136

Steak Fries, 98 Strawberry Spinach Salad, 56 Sweet and Sour Kohlrabi Salad, 87 Swiss Chard and Toasted Sunflower Seeds on Whole

Wheat Fussili, 32

T| Tarragon Snap Peas, 52 Thai Inspired Chard, 33 Tom Thumb Quinoa, 69

TOMATILLOS Fresh and Spicy Salsa Verde, 101

TOMATOES Black Bean and Bu ernut Squash Chili, 134 Corn and Black Bean Salsa, 66 Easy Blender Gazpacho, 102 Eggplant and Zucchini Lasagna, 74 Eggplant Stacks, 75 Roasted Cherry Tomatoes, 103 Simple Fresh Tomato Sauce, 105 Vegetable Herb Cheesecake, 109 Vegetable Medley over Rice Noodles, 120 Yellow Tomato and Golden Pepper Soup, 93

Trinidadian Pumpkin, 124 Turnip Soup with Greens, 128

U| Ukranian Radish Salad, 55

V| Vegetable Herb Cheesecake, 109 Vegetable Medley over Rice Noodles, 120 Vegetable Satay, 24 Veggie Math, 140

W| White Bean and Garlic Scapes Dip, 41 Winter Greens with Garlic and Mustard Vinaigre e,

131 Winter Squash or Pumpkin Pancakes, 136

Y| Yellow Tomato and Golden Pepper Soup, 93

Z| Zucchini

Bulgarian Tikvichki, 106 ZUCCHINI

Eggplant and Zucchini Lasagna, 74 Fresh Farmed Zucchini Cake, 107 Vegetable Herb Cheesecake, 109 Zucchini Carbo Pancakes, 110 Zucchini Crisp, 111 Zucchini Ribbons with Lemon and Garlic, 112

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