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 Ania Tureczek, Education and Curriculum Development Intern What is the Herb of the Year? The International Herb Association chooses an herb each year to highlight. Their choice is based on the herb being outstanding in at least two of the following categories: culinary, decorative, or medicinal. Ginger is 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…
Written by Sara Noelani Olsen, Grant Writing & Development Intern As a self-proclaimed salad connoisseur, I am constantly looking for a quality green. From arugula to spinach, if it’s leafy (and capable of growing in my backyard), I’ve grown it in my garden and tossed it in a salad. From 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…
By Eddy Chen, Website Design Intern We are in the middle of the summer season this year. As the weather gets hotter, do not let the heat affect your appetite or desire to eat! People often tend to eat lighter and cooler food during hot weather, but this is not Read more…