Written by Taylor Mogavero, Program Coordinator Citrus trees grow so well in the Bay Area and they are a great addition to any yard or garden. A mature citrus tree can produce up to 200 lbs of fruit every year! Citrus is the key ingredient to make this delicious sauce. Read more…
Written by Katinka Lennemann, Data Evaluation Intern Although the true origins of the lemon haven’t been determined, many people link them to come from northeast India, where they were lauded for their medicinal properties. Christopher Columbus was said to have brought lemon seeds over to the Americas during the Coloumbian Read more…
Written by Sophie Djen, Agriculture and Design Intern Brussels sprouts are a controversial vegetable because most people really dislike it due to its bitter flavors, but here at EGC we love them and they are making their comeback! These mini cabbages are a great winter vegetable and perfect to add Read more…
Written by Sarah Hasham, Data Evaluations Intern Fennel is a versatile and flavorful herb that has been used in cuisine and medicine for centuries. The word fennel traces its roots to the Latin word feniculum, meaning “hay” – thought to be a description of the seed’s aroma. [1] It has Read more…
Written by Taylor Mogavero, Program Coordinator A delicious way to eat your greens! Palak is an Indian spinach gravy that is typically served with paneer, a soft cheese. Using this meal as inspiration, I have created a plant-based version that takes 30 minutes to make! For a more traditional but Read more…
By Zoee Tanner, Education and Curriculum Development While the Bay Area has always had a need for bettering food security, the problem of addressing lack of accessibility to fresh, nutritious, and culturally diverse food has only amplified with the pandemic. During COVID-19 demand for food assistance in the Bay Area, Read more…
Written & Recipe by Taylor Mogavero, Program Coordinator Your garden (or your community garden) has grown some wonderful produce! What now? Make a delicious curry! This simple, 30-minute meal is the perfect weekday dinner. *All fruits (zucchini, peppers, eggplant) and vegetables (kale, broccoli, carrots) from your garden will work! You Read more…
As a gardening and food security non-profit, we are often asked: What do you recommend we plant? Without hesitation, I always reply that chard should be in every garden. Whether you’ve never heard of chard or use it every day, here are some of the many reasons why it is Read more…
Written by Trista Barrantes, Education & Curriculum Intern There are unique cuisines in every single country with foods seemingly inextricably tied to certain places. But history is rarely linear and some food recipes can hail from very unexpected places. The dish sauerkraut has surprising origins in China, a place rather Read more…
Written by Hanna Barlow, Education and Curriculum Intern Each Green Corner is always focusing on ways to reduce waste. While reducing consumption is the best way to minimize personal waste, finding new uses for items we already have is another wonderful way to reduce waste. Bananas are a key example Read more…