Thank you to all who attended our 2018 Spring Harvest & Eat Workshop. We are very grateful that you were able to join us. We love getting to see you and spending some time with you!
If you missed the workshop or would like digital copies of the resources shared, you can find them below. If you have any questions, please reach out to your Garden Educator. We will gladly help you.
If you planted in February you should have started harvesting already. You can use our Harvest Planning Sheet to plan your final harvest days. Please track your harvest on our Harvest Tracking sheet. Tracking your harvest allows us the opportunity to show our supporters/sponsors how their contributions are impacting our community. Entries submitted by June 1st 2018 will be entered to win 1 of 2 classroom harvest kits!
Eating & Tasting
You can find information on different ways to enjoy your harvest on our Tasting and Eating page. Here you can find food safety information, additional recipes, information on storing fresh produce, and more!
Some of the information from the page that we shared at the workshop includes:
- Recipes beet ravioli page 16, lavender green tea page 24, healthy ranch dressing page 13, build a salad page 3, other recipes below
Attendees got to taste new recipes from last year’s workshop. We hope that you enjoyed the food! As a reminder, please make sure that you wash your harvest before making these delicious recipes.
Roasted radishes makes about 4 servings
2 bunches, washed and halved
2 ½ Tablespoons extra virgin olive oil
1 teaspoon fresh thyme, finely chopped (can be substituted for any other herb that you have in the garden)
2 teaspoons salt
1 teaspoon black pepper, freshly grated
- Preheat your oven 400F
- In a large bowl add the radishes, the oil, thyme, salt, and pepper. Toss everything together. Make sure that the radishes are fully coated.
- pour the radishes on a cookie sheet and bake for 20-25 minutes.
- Radishes should be golden and tender.
Beet Greens Salsa Verde makes about 1 cup
8 beet leaves (washed) (can be substituted with kale, swiss chard, or parsley)
2 Tablespoons chives or green onions, finely chopped
2 Tablespoons parsley, finely chopped
3 garlic cloves, finely chopped
1/4 cup capers, drained, finely chopped
3 anchovy fillets, coarsely chopped (optional)
1 teaspoon chili flakes
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
zest of one lemon
juice of one lemon
1/2 cup extra virgin olive oil
- Thinly slice the beet greens. Then gather the thin slices and begin chopping it into small pieces.
- Add the chopped beet leaves, parsley, and chives into a bowl. Season with chili flakes, salt, pepper, capers, anchovy, and lemon zest. Lastly, add the olive oil and lemon juice. Mix everything and taste. Add more salt if needed. Let sit for at least an hour before using to let the flavors bind.
- Alternatively: you can add everything into a food processor and pulse it a few times until you have the desired consistency.
- Enjoy it on toasted bread, sandwiches, crackers, or as a dipping sauce.
Lastly, if you attended the workshop please fill out this short Survey. Your input will help us better plan and improve our workshops.