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Community Garden photo updates

by Heguiberto on September 15, 2013

Summer is almost over folks. We harvested lots of things from our garden this year. It is almost time to plant Fall/Winter crop! We will miss our tomatoes, squashes, herbs and other stuff we got used to having during the Summer. Missing it already…

Here are some pics from the Season:

Vegetables:

Veggies With Potrero Hill Terroir - Community Garden

Baby Brazilian Squash Mugango and Sprout:

Mugango - Brazilian Squash

Garden Spring 2013:

Vegetable Garden Spring 2013

Picking Veggies:

Picking veggies

Heirloom Rhubard:

Rhubarb - Summer 2013

Artichoke Flowering:

Artichoke flowering

Sutro Tower and Twin Peaks in the Background – Potrero Hill Comunityty Garden:

Sutro tower and twin peaks in the backgrond

Basil and California Poppy Flower together:

Basil and Poppy - Summer 2013

Dhalias:

Dhalias

Garlic in Bloom:

Garlic in Bloom

Gorgeous Dwarf Sunflower:

Gorgeous Sunflower

Nasturtium – Capuchina Flower:

Nasturtiun - Capuchina flower

Adult Brazilian Squash Mugango:

Adult Brazilian Squash - Mugango

Gigante Beans, by the end of the season we will have enough for a meal!

Gigante Beans

Zucchini and Blossoms: Zuchinni and Blossoms

Community Garden Plaque:

Community Garden

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This recipe is a slightly modified version of the one on the back of my Trader Joe’s “Southern Green Blend” pre-washed and chopped bag of greens. The greens include mustard, turnip, collards and spinach. Usually I just sauté some garlic in olive oil then cook the greens until they’re just beginning to wilt. That’s tasty (I don’t cook my greens to death. I know that’s a popular way in Southern cuisine but I like a bit of texture in mine.) But I was feeling a little bored so thought I‘d try this instead.

spicy mixed greens in tomato, olive garlic sauce

spicy mixed greens in tomato, olive garlic sauce

You’re supposed to use Roma tomatoes and those dull canned black olives as well as Kalamata and the green with pimentos. I didn’t have all that so I did my best. The greens themselves tend to be a bit peppery and bitter. Done this way, the flavors are softened a bit by the sweetness of tomato and the salty tang of olives. The lovely heat comes from the Italian basil, garlic and chile condiment

my used bag of Trader Joe's Southern Greens Blend

my used bag of Trader Joe's Southern Greens Blend

spicy mixed greens in tomato, olive, garlic sauce

3 cloves garlic, minced
¼ cup olive oil
1 heaping teaspoon (or more) Italian basil, garlic and chile condiment
1 bag Southern Greens or make your own mix
½ cup Kalamata olives, pitted and cut in halves
½ cup green olives with pimentos, sliced
½ small can tomato paste and about twice that much water
Salt and black pepper to taste

Sauté garlic in olive oil with some salt for a minute or so until it begins to cook. Add the Italian basil, garlic and chile condiment and stir. Toss in the olives, tomato paste and water. Simmer for a bit until paste begins to dissolve. Add greens and cook, covered, until the texture is to your liking. Add more salt and pepper as needed.

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