FACE2FACE Summer Workshop Series: Harvesting Summer Crops

Thank you to everyone who attended the fourth workshop of our virtual summer series on July 20th! We were excited to hear from our featured presenters, Marlon English and Peter Hoy from Stein Learning Gardens and Robert Johnson. They explained some useful strategies for harvesting summer crops and keeping them fresh, as well as sharing a delicious recipe for a vegetable and grain patty.

We’d also like to extend a big thank you to our partners at FACE2 and Chicago Grows Food for their support and collaboration with the ongoing workshop series, Intro to Summer Gardening.

Workshop Schedule

To view the entire workshop schedule and register for upcoming workshops, please click on the following links for a PDF of the fliers in both Spanish and English where the registration link can be found:

Virtual Workshop Presentation

Running Q&A document from summer workshop series

A recording of the workshop with a Spanish translation will be posted shortly at the CPS FACE2 YouTube Page

Workshop Resources and Links

  • Sign up for the FACE 2 FACE mailing list to stay updated on upcoming workshops and events.
  • Browse the Parent University website for more parent resources and programming.
  • Watch the YouTube video playlist titled Grow Kit 101 from Chicago Grows Food featured in today’s workshop.
  • Learn more about the resources offered by Chicago Grows Food on their website.
  • See what other gardeners in Chicago are growing at Chicago Grows Food’s storytelling page.
  • To be featured on the storytelling page, tag #chicagogrowsfood on your Instagram post of your latest garden harvest! Read more about how to join the campaign here.

Workshop Recipe

Robert Johnson shared an original recipe for grain patties during the workshop which sounds delicious! These grain patties would make a substantial and filling replacement for meat patties for those looking to incorporate more plant-based options into their diets. The recipe can easily be adapted to use whatever grains and fresh veggies you have on hand.

  • Grains: Robert used a combination of lentils, bulgur, barley, and farro for these patties, but feel free to get creative with whatever grains you have on hand!
  • Vegetables: For this recipe, Robert used chard, bok choy, shallot, garlic, a scotch bonnet or Ghost pepper, and carrots, but feel free to use whatever you like. Prepare veggies ahead of time by washing and cutting into bite-sized pieces.
  • Pastry dough:
    • Soak the Annatto (4 tablespoons) in Sunflower oil at least two day prior to making the dough
    • 2 and a half cup of flour, 1 teaspoon of salt, 2 teaspoon of brown sugar (optional)
    • 3 ⁄ 4 stick of unsalted butter
    • 1 ⁄ 4 cup of cold vegetable shortening
    • 1 tablespoon of apple cider vinegar
    • 7 tablespoon of ice cold water
  1. To prepare grains, sauté grains in 1 tablespoon of olive or coconut oil and season to taste. Try using Trader Joe’s Everyday Seasoning or 21 Season Salute. Add hot pepper if desired.
  2. To cook grains, add water (or fresh squeezed coconut milk for flavor) and bring to a boil over medium heat. Reduce heat to simmer and cover grains, stirring occasionally, until cooked.
  3. To prepare veggies, sauté the shallot and garlic in a little olive oil and season as desired. Add the carrot, chard and bok choy and cook for a few minutes (do not overcook the vegetables).
  4. To make the pastry dough, split the butter and shortening. Sift together the flour, sugar and salt. Add half of the butter and shortening to the flour and work it in with your fingers, until it starts to come together and get grainy.
  5. Add the rest of the butter and shortening and work it in with your fingers. Sprinkle the ice water and apple cider vinegar slowly and evenly over the flour.
  6. Use your hands and form the dough into a ball. Cut it in two and flatten each of the halves out. Cover them with plastic wrap and put it into the refrigerator for a least an hour.
  7. Cut the dough in six equal parts. Dust your work surface with a little flour and roll out the dough to a circle with about 1/8th inch thickness.
  8. Add a couple of tablespoons of the vegetable grain mixture to the middle of each dough circle. Fold it over, cutting off any excess dough. Use a fork to crimp the edges shut. Repeat for the other five pieces.
  9. To bake, preheat the oven to 350 degrees. Oil the baking pan and lay the patties on top. Use a brush to baste the top of the patties with the annatto oil. Bake for 25 to 30 minutes and enjoy!

We would love to keep featuring recipes from the community throughout this workshop series, so if you have a recipe you’d like to share please email it to chicagoprogram@biggreen.org . If you have any other questions about the workshops series please feel free to reach out to this email as well.