2023 Veggie Garden Beds
Nonna's Marinara Bed
San Marzano Tomatoes
Quick and Easy Pasta with Pesto Recipe
Cook pasta as per package instructions.
While pasta is cooking, get all ingredients ready – chop veggies and grate cheese.
Reserve 1 cup of pasta water, draining the rest. Set aside.
Preheat large deep skillet or a dutch oven on medium heat, add olive oil and garlic. Sauté for 30 seconds, stirring frequently.
Add 1 tbsp pesto, tomatoes and stir. Cook for 1 – 2 minutes, stir and cook another 1 – 2 minutes.
Move to one side of the skillet and make sure the empty side of is positioned directly over heat. Add 1 tbsp pesto and broccoli, stir and cook for 4 minutes, stirring once.
Remove skillet from heat and add remaining 1/4 cup pesto, sun dried tomatoes, half Parmesan cheese, salt, black pepper, red pepper flakes, pasta and pasta water. Stir gently and let flavours marinate for a few minutes. Do not cover because broccoli will become a mushy mess.
Sprinkle with remaining half Parmesan cheese. Serve hot.
▢ 2 cups any shape pasta uncooked
▢ 1 cup pasta water reserved
▢ 2 large garlic cloves minced
▢ 1 tbsp olive oil extra virgin
▢ 1/4 cup + 2 tbsp pesto divided
▢ 2 cups san marzano tomatoes chopped
▢ 4 cups broccoli florets coarsely chopped
▢ 1/3 cup sun dried tomatoes thinly sliced
▢ 1/2 cup (2 oz) Parmesan cheese grated
▢ 1/2 tsp salt more to taste
▢ 1/8 tsp red pepper flakes
▢ Ground black pepper to taste
Sugar Daddy Snap Peas
Orange Hat Micro Tomatoes
Tom Thumb Lettuce
Crunchy Spring Salad Recipe
▢ 4 cups lettuces of choice
▢ 2 small punnet orange hat micro tomatoes (approximately 200 grams or 2.19 ounces)
▢ 1 medium patio cucumber
▢ 1 cup snow peas
▢ 1 cup sugar daddy snap peas
▢ ¼ cup mint leaves
▢ ⅓ cup mixed seeds (I used Pepitas, but you can try sunflower, linseeds, black & white sesame seeds)
▢ ¼ cup olive oil
▢ 3 tbsps red wine vinegar
Wash and string your snow peas and sugar daddy snap peas, pat dry and julienne.
Wash, dry and slice your tomatoes in half.
Rinse your cucumber and slice thinly either using a sharp knife or mandoline/v-slicer.
Wash and dry your mint leaves.
Add all the vegetables, mint, seeds, olive oil and red wine vinegar to a large mixing bowl.
Season and toss your salad, taste and adjust seasonings.
Arrange in a salad bowl – Serve & Enjoy!
Mandarin Lemon Balm
Blue Butterfly Peas
Bronze and Green Fennel
Japanese Urizan Winged Beans
Orient Express Eggplant
Abashi Bitter Melon
Baby Bok Choy
*seeds sourced from True Love Seeds in Philly
Sugar Drip Sorghum
Hill Country Red Okra
Intore African Eggplant
Fagiolina del Trasimeno Shelling Beans
Mareko Fana Berbere Peppers
Lemon Boy Tomatoes
Kellogg Breakfast Tomatoes
Pumpkin Spice Jalapeño Peppers
Roasted Poblano Pesto
Rinse peppers and cook on medium heat grill until blistered on all sides. Remove from heat, allow to cool, and peel outer skin. Remove stem and seeds.
In a food processor, combine garlic, onion, feta, cilantro, and chiles. Pulse until minced.
While machine is running, add olive oil and pulse to blend.
▢ 3 Poblano Chiles
▢ 5 Cloves Garlic, peeled and smashed
▢ 1/2 diced onion
▢ 1/3 C feta cheese
▢ 1/4 C Cilantro
▢ 1/4 Colive oil
▢ salt and pepper to taste
Pickling & Fermenting Bed
Chicago Pickling Cucumbers
Pippin's Golden Honey Pepper
Provider Bush Beans
Three Sisters Gitigaan
Glass Gem Corn
Helda Pole Beans
Honeynut Winter Squash
Early Prolific Straightneck Squash