Monday, June 20, 2011

Wilted Garlic Chard Recipe

1 large bunch chard (or kale)
2 Tbsp olive oil
3-4 cloves garlic, chopped
salt & pepper to taste
1/4 c parmigiano reggiano, grated (opt)
crushed red pepper flakes

De-stem chard, chop stems, and leaves to desired bite sizes. Saute garlic in olive oil in hot pan for 30 seconds, add chopped stems, and saute for 2-3 min. Add leaves and saute for 2-3 min., until bright green and fork tender. Remove from heat and top with grated cheese, red pepper, and salt and pepper to taste.

Roasted Rosemary Beets Recipe

5 large beets, peeled & quartered
1-2 Tbsp fresh rosemary, minced
1-2 cloves garlic, sliced thin
1-2 Tbsp olive oil
salt & pepper, to taste

Toss and roast in shallow baking dish at 400 degrees F for 30 min. covered and 30 min. uncovered (or until fork tender).

Our Crop

Just to get an idea of what produce can be expected this growing season, here is a list of what we have planted:  chard, spinach, lettuce, arugula, bok choy, radicchio, watercress, radish, beets, carrots, beans, tomatoes, peppers, egg plant, yellow squash, zucchini, sweet potatoes, cucumbers, sweet pumpkin, butternut squash, spaghetti squash, melons, cilantro, basil, chives, thyme, sage, marjoram, dill, parsley, oregano, and onions.

As you can see, we have quite the assortment.  Currently, we are harvesting chard, spinach, lettuce, arugula, radicchio, radish, beets, carrots, yellow squash, zucchini, beans, rosemary, and cilantro.  Peppers, watercress, cucumber, basil, and chives will be ready soon!

Sunday, June 19, 2011

City Limits Urban Farm Finally Begins

This has been a long time coming, but we are finally delivering bags of produce from the farm. We have planted the farm for two trial years and are now recognizing the dream to start this nonprofit farm for the benefit of youth (who will receive valuable work experience as they run the farm and will, eventually, be able to receive scholarships), of the community (who will have the opportunity to volunteer to man the farm), and of the consumer (who will get weekly bags of fresh local produce that is naturally-grown without chemicals). 

This year will be our pilot year. Whoever is interested in being involved will be able to provide their input as we get it fully up and running and work out the kinks.

We hope to have you join our growing family and to see you on occasion volunteering at the farm--that’s where the real fun happens (families welcome). Summer operating hours are posted (to your left) on Saturday mornings from 9-12. Keep checking the blog to be aware of any changes to the calendar or upcoming events. We would love to have you come visit the farm. Email us at to let us know when you would like to visit the farm or to volunteer!