From Seeds to the Plate

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The past few weeks, we’ve been steadily getting more and more fresh fruit and vegetables from the garden. We’ve harvested strawberries, kale, and green onions. All of these are delicious, and we’ve even been having the strawberries with our potluck dinners every week. However, knowing what to make with strawberries, kale, and green onions in it might be hard. No worries! I found delicious recipes to use with fruits and vegetables from the community garden or with the same ones you may have in your gardens at home. Many of them were salads, such as Strawberry Coconut Kale Slaw, Strawberry, Kale and Quinoa Salad (a recipe we enjoyed at this week’s potluck), or Summery Salad with Strawberries, Chive Blossoms, and Balsamic Vinaigrette. There were a few unique ideas though. One was Buttered Kale with Lemons and Chives which sounded like a simple, but delicious meal. The most interesting and exciting recipe was Chive, Kale and Parmesan Pancakes with Poachies. What I loved most about all of these recipes is that they come from most of the same ingredients, but they turn out so differently. Some keep the ingredients much like they were when pulled out of the ground, while other change the ingredients to a completely different food item. This is much like how people can have similar roots or backgrounds, but be entirely different people. Don’t judge food based on the ingredients, and don’t judge a person based on his/her background. Comment if you use any of these recipes!

– Elliot Coulter

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