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Fasolakia - Greek Green Beans  -  Photo Credit: Olivetomato.com

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Ingredients:
1 medium onion - chopped
3 cloves garlic - chopped finely
1/3 cup extra virgin olive oil
1 potato cut into 1/3 in strips (optional)
1 pound green beans (fresh or frozen) cut into 2 inch pieces
1 tsp cumin
2 tsp dried oregano
1/2 cup fresh parsley - chopped
1 cup water
salt and pepper to taste

Cooking Directions:
Saute onions and garlic in the olive oil in a medium pot or large skillet, add the spices. Add the potatoes, if using them. Saute for a few more minutes. Add the green beans. Add the water. Cover and simmer (don't boil) with a lid on for 40 minutes or until the water is gone and the beans are soft. Serve with crusty bread and feta cheese.

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2 cups fresh basil leaves from the garden,

1/2 cup freshly grated Romano or Parmesan cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts

3 cloves garlic from the garden, minced

Salt and pepper

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Spread local herbed goat cheese on a round "garden" cracker and send students out to design their own edible flower and herb canape. The only rule is that they have to show you before they eat it, so you can enjoy all their artistry!

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Ingredients:

1 quart of strawberries

Dip:

1 cup non-fat vanilla yogurt

3 Tbsp. packed brown sugar

1½ teaspoons honey

Little bit of cinnamon

Directions:

Mix all the ingredients for the dip together in a bowl.  Chill in the refrigerator for 30 minutes.

While the dip is chilling, wash strawberries and cut the tops off of in a “v” shape to look like a heart and then cut the strawberries in half from top to bottom.

Sprinkle top of dip with a little cinnamon and serve with strawberries.

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We pickle a lot of things.  Cucumbers, beets, mushrooms, carrots, etc.  Here is a link to the
recipes I use.

https://www.liveeatlearn.com/quick-pickled-vegetables/

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The Ultimate Guide to Quick Pickled Vegetables

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How to quick pickle vegetables, from cauliflower to beets to green beans! These refrigerator pickled veggies are great for preserving fresh veggies and adding flavor to your dishes.

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We make a version of this with cucumbers from our garden. We often just use salt and skip the other spices. Delicious!

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This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. —Catherine Seibold, Elma, New York

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We have not cooked with the produce from our garden yet, but we have had lots of fresh carrot, sugar snap peas, and cherry tomato snacks!  I would love to try making a big fresh salad or kale chips with the middle school students though!

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We have not cooked with the produce from our garden yet, but we have had lots of fresh carrot, sugar snap peas, and cherry tomato snacks!  I would love to try making a big fresh salad or kale chips with the middle school students though!

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I love fresh pickled carrots.  So easy….

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I love fresh pickled carrots.  So easy….

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https://minimalistbaker.com/quick-pickled-carrots/

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Have some carrots hanging out in the back of the fridge and not sure what to do with them? Bring them back to life with this fresh and simple 4-ingredient

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We don't necessarily use a recipe for this since it is different every time.  We will have the students vote for their favorite fruits and they can mix their own selection of fruit together for a fruit salad unique to their flavor choices.

Common things we tend to see are: blueberries, strawberries, raspberries, watermelon, and grapes.

We also sometimes add some whip cream or greek yogurt to go with it!

We also do salsa this way and use the fresh herbs and tamatoes from our garden.

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1. Cut up swiss chard, kale, and spinach (or any veggies you are growing)
2. Add olive oil, balsamic, garlic, salt, pepper (or your preferred seasonings.)
3. You can serve it over brown rice.

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* Take the 6-7 plum tomatoes and dice them up
* chop a fresh jalapeno after removing the seeds
* dice an onion
* chop up fresh cilantro
* add the juice from a fresh lemon and lime and mix all of the ingredients together
*Enjoy with corn tortilla chips

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Wash sweet potatoes
Cut into wedges or circles and place in large bowl
Sprinkle with Olive oil and mix
Place wedges on baking sheet (I use a cast iron griddle) one layer deep.
Sprinkle fresh rosemary and a little salt on top
Bake at 400 degrees Fahrenheit for approximately 30 minutes until it turns a luscious sweet potato gold.
Let cool.
Eat as is or with ketchup and/or mustard.

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Pumpkin Chocolate Chip Cookie recipe pic

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A fun way to use radish! ALso love the pickling idea.

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A fun way to use radish! ALso love the pickling idea.

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https://cooking.nytimes.com/recipes/1017323-radish-sandwiches-with-butter-and-salt

I made this recipe for a staff meeting using herb infused butter (melted butter and added dill and parsley)

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Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

2 teaspoons flaky sea salt, like Maldon

2 bunches radishes, washed, trimmed and thinly sliced

1 small handful arugula

1 teaspoon finely minced fresh garden herbs, like chives or tarragon

Preparation

1. Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.

2. Serve as is, cut into small sandwiches for hors d'oeuvres, or wrap for lunch.

Adapted from 'Root to Leaf' (HarperWave, 2015)

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Radish Sandwiches With Butter and Salt Recipe

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Steven Satterfield, the chef at Miller Union in Atlanta, included this very French picnic recipe in his cookbook, "Root to Leaf." As he points out, the key is to use a lot of butter, a lot of radishes and plenty of salt The recipe yields four sturdy desk- or school-lunch sandwiches, or you can divide them further, into a dozen little bites for hors d'oeuvres.

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Last week we made garden lemonade using lemon juice and an herb infused simple syrup (lemon verbena, lavender, mint, and rosemary!)

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This is a very simple recipe that I make to include the veggies when we are grilling some steaks or chicken.

*bell peppers (any color)
*zucchinis
*onions
*mushrooms

Just wash all the vegetable and cut them in slices or cubes. Put the pieces in the skewers and grill them.
When they are done, we like to sprinkle them with some chili flakes and lime.

If you want to try a more elaborate recipe, click on the link.

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Fresh summer vegetables like zucchini, summer squash, and cherry tomatoes don't need a lot of seasoning to highlight their flavors. Just a few minutes on the grill, and you've got a wonderful side dish or light main course.

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Our Garden Committee hosted a Smoothie Day for our students using some of our own crops from our newly planted raised beds. We made smoothies in a large nutri-bullet. The students could choose from a table full of fruits and vegetables and coconut water was used as the base. Quantity to taste!

Ingredients harvested from our garden:

Kale leaves

Spinach leaves

herbs: Rosemary, Pineapple Sage, lemon thyme.

Ingredients supplemented by staff donations:

Fresh fruits: pineapples, strawberries, nuts, blueberries, bananas, etc.

We experimented with several combinations of ingredients to come up with a tasty smoothie. The kids enjoyed "tasting" their produce they grew themselves!

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I have not been able to cook with students, but I imagine these might be a fun thing to try with our middle school students. The spices listed are suggestions, and students could certainly try different combinations.

1 bunch of kale (about 20 leaves, flat leaves like dino kale are easier to work with)
2 tsp garlic powder
1/2 tsp cumin
1 tsp dried oregano
1 Tbsp olive oil
salt to taste

1.  Heat oven to 350
2.  Remove stems from leaves, and tear leaves into approximately 3x3 inch pieces (not critical, but having a more uniform size makes cooking a bit easier).  Place leaves in a large bowl.
3.   Add olive oil to bowl, and massage torn leaves until every surface is lightly covered.  Add the spices and mix.  This is all best done by hand!
4.   Lay the leaves out on a baking sheet, making sure they do not overlap.  They should be OK on a plain sheet, but you can use parchment if you chose.  Bake for 9 minutes then check.  The actual cooking time will depend on the moisture content of the leaves.   They should get crispy!  Enjoy hot out of the oven!

adapted from Grace and Peas, by Emmie Cornell (Rome, GA)
submitted by Shauna Farmer, Chapel Hill, NC

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This is a simple recipe tomatoes and cilantro would be easy to grow.

4 tomatoes
10 stalks of cilantro
1 small onion
1 small green pepper
2 tablespoons lime juice
1/4 salt

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This is a great recipe because chances are good all these will be ripe around the same time.
2 medium cucumbers
1 green bell pepper
2 branches celery
3 tomatoes
1 small onion (to taste-too much will overwhelm the salad)
Dressing:
1/2 cup sugar (you can reduce this, but not less then 1/4 cup or it will be too acidic)
1/4 cup white vinegar
1/4 cup canola oil
1 tsp salt
1/4 tsp black pepper

Dice the vegetables. Put dressing ingredients into a jar and close lid tightly. Shake until well mixed. Pour dressing over salad. Allow salad to chill for about an hour.
*My mom made this salad often, Diane was a friend of hers. It is published in her church cookbook. If you attended enough church potlucks, you learned which recipes in the book are worth making based on who submitted the recipe! My mom and Diane were 2 of those people.

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hi everyone
basically this is a simple recipe I make with my students in Foreign Language class (Spanish)
chop 3 avocados, half tomato, 1/3 of onion some lime, salt and pepper. done
Mcv

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https://cookieandkate.com/debs-kale-salad-with-apple-cranberries-and-pecans/

Ingredients:

Salad

½ cup pecans

8 ounces kale (I used regular curly green kale, but Deb recommends Cavolo Nero or Lacinato, Dinosaur or Tuscan Kale)

4 to 5 medium radishes

½ cup dried cranberries (or dried cherries)

1 medium Granny Smith apple

2 ounces soft goat cheese, chilled

Dressing

3 tablespoons olive oil

1 ½ tablespoons apple cider vinegar (or white wine vinegar)

1 tablespoon smooth Dijon mustard

1 ½ teaspoons honey or maple syrup

Sea salt and freshly ground pepper, to taste

Directions:

1. Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.

2. Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.

3. Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.

4. Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.

5. In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

NOTES

Recipe adapted from The Smitten Kitchen Cookbook by Deb Perelman.

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I just walked into my closet, tugged on the little string that dangles from the ceiling for light and counted fourteen pairs of boots. Fourteen pairs. That's twenty-eight individual boots. Most are black, a few pairs have heels, one pair of riding boots covers my knees, and all but the rain boots are made of leather. Needless to say, I love boots. They are my footwear of choice in the cold weather months and I will never have enough of them. At this rate, they will soon require a closet of their own.

I harbor the same deep affection for kale salads. Kale salads make me happy. They are a staple in my diet in the same way that boots are a staple in my wardrobe and I will never tire of them. Kale salads, I tell you, are the answer to all sorts of problems.

Too hot outside to cook anything? Kale salad. Tight jeans? Kale salad. Feeling sickly? Kale salad. Hung over? Wanna eat all your troubles away? Kale salad. Don't know what to bring to a potluck with paleo, gluten-free and vegetarian attendees? Put on your best announcer's voice and shout, "kaaaale salaaaaaaaad!"

There are a few tricks to making a kale salad taste really great, which I've elaborated on here. Every time I've heard from a real-life friend or commenter that one of my kale salad recipes turned them on to kale salads in general, I'm thrilled.

This salad is the fourth kale salad to appear on my blog and surely not the last. It's hearty and holiday worthy, full of crunch from crisp apple, radish and pecans, studded with sweet, ruby red cranberries and tangy crumbled goat cheese, and tossed in a zippy honey mustard dressing. What's not to love?

The recipe came from The Smitten Kitchen Cookbook by Deb Perelman, from which many more recipes are to come. I would imagine that if you've found your way to this food blog, then surely you are familiar with Smitten Kitchen.

Deb's blog is, simply stated, the best. Honestly, I sometimes wonder why anyone (myself wholly included) bothers with food blogging when Deb has so clearly mastered the medium. Her writing is captivating and witty. Her recipes are unfailingly stellar in both concept and execution. Her photos make you want to quit whatever it is that you're supposed to be doing when you find yourself drooling at her blog and hop into the kitchen immediately.

I had been eagerly awaiting the release of her cookbook for months and now that I have my own copy resting on my coffee table, I can say that it is magnificent. Every recipe has been meticulously tested and illustrated in photographs by Deb herself, and Deb never lets you down. If you like to cook, you are going to want this cookbook. If you're not sure what to buy as gifts this holiday season, make it this cookbook. Seriously. Did I mention that she has a full vegetarian section and 90 pages of desserts in there?

I made a few alterations to Deb's kale salad recipe, given the season and what I had in stock in my pantry. I added a chopped Granny Smith apple and traded dried cranberries for the dried cherries. I also used apple cider vinegar instead of white wine vinegar, though I'm not sure I can really taste the difference in the end result.

I'm making this salad again this evening for girls' night with Downton Abbey and will be making it again for my family's Thanksgiving. It's a winner.

Deb's Kale Salad with Apple, Cranberries and Pecans

A hearty, holiday-worthy raw kale salad with chopped Granny Smith apple, cranberries, toasted pecans and goat cheese, tossed in a zippy honey mustard dressing. It's both vegetarian and gluten free.

Ingredients

Salad

½ cup pecans

8 ounces kale (I used regular curly green kale, but Deb recommends Cavolo Nero or Lacinato, Dinosaur or Tuscan Kale)

½ cup dried cranberries (or dried cherries)

1 medium Granny Smith apple

2 ounces soft goat cheese, chilled

Dressing

3 tablespoons olive oil

1 ½ tablespoons apple cider vinegar (or white wine vinegar)

1 tablespoon smooth Dijon mustard

1 ½ teaspoons honey or maple syrup

Sea salt and freshly ground pepper, to taste

Instructions

1. Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.

2. Pull the kale leaves off from the tough stems and discard the stems. Use a chef's knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.

3. Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.

4. Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.

5. In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

▸ Nutrition Information

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Deb's Kale Salad with Apple, Cranberries and Pecans

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I just walked into my closet, tugged on the little string that dangles from the ceiling for light and counted fourteen pairs of boots. Fourteen pairs. That's twenty-eight individual boots. Most are black, a few pairs have heels, one pair of riding boots covers my knees, and all but the rain boots are made of leather.

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From Troy Kids Garden and Youth Farm
Ingredients:

2 ½ c ANY vegetables

½ c fresh dill

1 c white vinegar

4 T salt

5 peppercorns

1 T pickling spice

Water

Directions:

Chop vegetables into bite size pieces. In a 1 quart mason jar*, combine vinegar, dill, and salt. Next, add peppercorns and pickling spice. Add vegetables to jar. Fill jar to the very top with water, seal jar, and set upside down. Allow to sit for at least 10 minutes. They will keep for up to 2 weeks if refrigerated.  Enjoy!

*if a jar is not available, the same process can be done in a bowl,

following the same instructions, filling the bowl with enough

water to cover vegetables. Cover bowl to allow to sit.

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From the Troy Kids' Garden and Goodman Youth Farm