EAT SEASONALLY
IT'S FUN! IT'S DELICIOUS! IT'S HEALTHY
AND it's good for the environment and good for our local farm/food economy!
IT'S FUN! IT'S DELICIOUS! IT'S HEALTHY
AND it's good for the environment and good for our local farm/food economy!
Urban Homesteading
Preservation + Fermentation
Strawberry Jam
Ingredients:
1 pound of fresh strawberries
2 cups of white sugar
1/8 cup of lemon juice
1/8 tsp pectin
Glass jars
Recipe:
1. Crush strawberries in a large bowl
2. In a pot, mix together the strawberries, sugar, and lemon juice
3. Stir the mixture over low heat until the sugar dissolves
4. Bring the mixture to a boil, stirring often for a few minutes
5. Pour into a clean, reused jelly jar, leaving about a half an inch empty space at the top and screw the lid on tightly.
6. Refrigerate for several hours, then enjoy!
Preservation + Fermentation
Strawberry Jam
Ingredients:
1 pound of fresh strawberries
2 cups of white sugar
1/8 cup of lemon juice
1/8 tsp pectin
Glass jars
Recipe:
1. Crush strawberries in a large bowl
2. In a pot, mix together the strawberries, sugar, and lemon juice
3. Stir the mixture over low heat until the sugar dissolves
4. Bring the mixture to a boil, stirring often for a few minutes
5. Pour into a clean, reused jelly jar, leaving about a half an inch empty space at the top and screw the lid on tightly.
6. Refrigerate for several hours, then enjoy!
Sauerkraut
Ingredients:
5 pounds of cabbage: green or purple
(add fresh ginger, garlic, herbs)
sea salt
1 large glass jar
Recipe:
1. Slice cabbage.
2. Place cabbage in bowl and sprinkle with salt.
3. Massage cabbage with the salt.
4. Place cabbage into a clean glass jar.
5. Place weighted jar into mouth of jar to weight down the cabbage. A layer of liquid will form on the top of the cabbage. Cabbage needs to stay submerged in the liquid to ferment.
6. Taste after 1 week and ENJOY!
Ingredients:
5 pounds of cabbage: green or purple
(add fresh ginger, garlic, herbs)
sea salt
1 large glass jar
Recipe:
1. Slice cabbage.
2. Place cabbage in bowl and sprinkle with salt.
3. Massage cabbage with the salt.
4. Place cabbage into a clean glass jar.
5. Place weighted jar into mouth of jar to weight down the cabbage. A layer of liquid will form on the top of the cabbage. Cabbage needs to stay submerged in the liquid to ferment.
6. Taste after 1 week and ENJOY!
Celebrating the Harvest
The 3 Sisters
Corn . Beans . Squash
The 3 sisters teach us about : our history, collaboration, and teamwork
Harvest Salad
Ingredients:
1. Fresh corn on the cob
2. Dried or caned beans : kidney, black, lentil and garbanzo
3. Fresh lemons
4. Olive oil
5. Salt and pepper
6. Your favorite herbs [chives, mint, thyme, etc] – optional
Recipe:
1. Slice corn off cob into large mixing bowl
2. Wash beans and add to mixing bowl.
a. If using dried beans, follow directions for rehydrating and cooking beans – add to mixing bowl once cooked and cooled
3. Add olive oil, lemon juice, salt, pepper and herbs to taste.
4. Mix well and ENJOY!
a. This salad will stay good in fridge for up to 3 days, some say it gets better with age!
The 3 Sisters
Corn . Beans . Squash
The 3 sisters teach us about : our history, collaboration, and teamwork
Harvest Salad
Ingredients:
1. Fresh corn on the cob
2. Dried or caned beans : kidney, black, lentil and garbanzo
3. Fresh lemons
4. Olive oil
5. Salt and pepper
6. Your favorite herbs [chives, mint, thyme, etc] – optional
Recipe:
1. Slice corn off cob into large mixing bowl
2. Wash beans and add to mixing bowl.
a. If using dried beans, follow directions for rehydrating and cooking beans – add to mixing bowl once cooked and cooled
3. Add olive oil, lemon juice, salt, pepper and herbs to taste.
4. Mix well and ENJOY!
a. This salad will stay good in fridge for up to 3 days, some say it gets better with age!
September ~
Late Summer, Early Fall ~
Time to celebrate tomatoes!
Roasted Purple Tomatillo Salsa
Tomatillos grown and harvested in the AVS learning garden
Ingredients:
Purple Tomatillos
Handful of cilantro
3 cloves of garlic
½ medium red onion
½ Lime
Recipe:
1. Spread the tomatillos out on the lined baking sheet stem side down.
Place under broiler until charred, about 6 to 8 minutes. Some will crack and release juice, and that’s ok. Add tomatillos and juice to the blender jar.
2. On a dry skillet, toast the onion, and garlic, turning until charred on all sides. Add to the blender jar. (Note: Remove the seeds of the chile if you want a milder salsa.)
3. Add the cilantro and lime juice to the blender jar. Blend all for a few seconds. Pour into a large bowl and serve, or pour into jars and refrigerate for up to 1 week.
4. ENJOY with chips
Mango Pico de Gallo Salsa
Ingredients:
3 medium ripe tomatoes, diced
½ mango, diced
½ medium onion, diced
¼ cup fresh cilantro, chopped
1 jalapeño seeded,minced
2 tablespoons fresh lime juice
¼ tsp salt
Recipe:
Mix all ingredients in a bowl AND ENJOY!
Late Summer, Early Fall ~
Time to celebrate tomatoes!
Roasted Purple Tomatillo Salsa
Tomatillos grown and harvested in the AVS learning garden
Ingredients:
Purple Tomatillos
Handful of cilantro
3 cloves of garlic
½ medium red onion
½ Lime
Recipe:
1. Spread the tomatillos out on the lined baking sheet stem side down.
Place under broiler until charred, about 6 to 8 minutes. Some will crack and release juice, and that’s ok. Add tomatillos and juice to the blender jar.
2. On a dry skillet, toast the onion, and garlic, turning until charred on all sides. Add to the blender jar. (Note: Remove the seeds of the chile if you want a milder salsa.)
3. Add the cilantro and lime juice to the blender jar. Blend all for a few seconds. Pour into a large bowl and serve, or pour into jars and refrigerate for up to 1 week.
4. ENJOY with chips
Mango Pico de Gallo Salsa
Ingredients:
3 medium ripe tomatoes, diced
½ mango, diced
½ medium onion, diced
¼ cup fresh cilantro, chopped
1 jalapeño seeded,minced
2 tablespoons fresh lime juice
¼ tsp salt
Recipe:
Mix all ingredients in a bowl AND ENJOY!