Ingredients ~1 lb sausage (I use spicy italian but whatever works for you do it)~1 onion, dicedCouple garlic cloves, mincedPotatoes, sliced finely into circles then cut in half (or use a mix of red new potatoes and white yams–approximately 1.5 medium yams and 4-5 large red potatoes)1.5 cups broth1 can coconut milk1 can coconut creamsplash of heavy…
Bok Choy is a mild tasting member of the cabbage family that is one of the first to mature in the fall/winter garden. Try this clean, crunchy raw version for a quick salad. Ingredients 1 bok choy or 2-3 baby bok choys, thinly sliced1 carrot, grated1 scallion, chopped Dressing 1 clove of garlic, minced2 Tbl….
One of the best sweet treats for summer are figs. At Westbury Community Garden we have four varieties of figs. They are Banana figs (large yellow), LSU Purple (purple, teardrop-shaped), Celeste (large, light purple/brown), Petite Negra (small dark purple/black, teardrop-shaped). There is an early harvest in May and the main harvest in June – August….
Oodles of Zoodles GuiltFree Garlic Parmesan Zucchini Noodles Creamy Avocado Lime Sweet Potato Noodles Fig and Golden Beet Arugula Salad with Sunflower Seeds Mango-Almond Jicama and Cabbage Salad Veggies Round The World Nopales With Caramelized Onion (in tacos) Gobi Paratha (Indian Flatbread Stuffed With Spicy Cauliflower) Nori Rolls African Sweet Potato and Peanut Soup Pico de Gallo…
For four Saturday afternoons in March (National Nutrition Month), Westbury Community Garden hosted a nutrition education expo and celebration of growing, cooking and eating more vegetables in the June Holly Outdoor Learning Pavilion at the garden. Members, neighbors and friends of WCG were encouraged to get the Recipe 4 Success Foundation’s phone app to keep track of…
March 4 Quick-Braised Carrots With Butter 1 lb carrots, peeled and cut into 1/4 inch slices or 1 lb baby carrots 2 T butter (or 1 T canola oil or vegetable oil) 1/4 c water 1 T maple syrup or 1 t sugar salt to taste 1-2 T minced fresh parsley DIRECTIONS Place all ingredients…
Ever wonder what to do with those huge radishes that seem to want to grow above the ground? Did you know you can cook them? I’ve tried steaming them and serving with salt, pepper, and butter–yummy! Sort of like a mild turnip. And they can be sliced thinly and sauteed with other fresh veggies for…
Root crops are one of the fall garden’s bounties. On a recent trip to the garden, I harvested about 3 lbs of turnips and had to do some recipe research to decide how to fix them. I not only had a big bowl of the roots, there was a sink-full of the nutritious greens. As a transplanted southerner,…
A fun way to enjoy and share your cucumber abundance is to make homemade pickles! Here is a simple recipe I’ve pulled together after reviewing pickling methods and recipes online. I choose to make all my recipes sugar and preservative free. Note, these pickles must be stored in the refrigerator because they are not put in…