RECIPES FROM THE BEACON FOOD FOREST
Phew! Has this record-breaking summer heat been getting to anyone else? With the temperatures rising, I’ve had no interest in cooking. As a result, I’m often finding myself in the kitchen thinking up any meal that doesn’t require the stove. I decided to try a black eyed pea slaw for a kale salad after having…
This Saturday, June 27th, the Beacon Food Forest is hosting its second free community dinner from 5pm to 8pm at the Garden House in Beacon Hill. This Summer Harvest meal is made with seasonal produce harvested fresh from the food forest itself! Our Spring Harvest was such a fun, community-powered success that we wanted to…
I recently started harvesting my chard, and I was faced with the dilemma of what to do with well over 20 cups of chard when my fridge was already stuffed with other salad greens. After asking friends for help, the overwhelming consensus was pesto. Transforming my chard into pesto would greatly consolidate the sheer amount…
Veggie burgers seem intimidating but are so simple to make. While they are easy to buy at the grocery store, making your own will save you money, won’t be as wimpy as the freezer aisle versions and certainly won’t contain strange preservatives or thickeners. The ingredients you use can easily be swapped around, as long…
When I first started eating beets, I heard from a lot of people who absolutely adored them pickled. Every jar of pickled beets I opened was so sweet–I ended up having to give each one away to friends who happily chomped away at them. I’ve never been a fan of bread and butter pickles, so…