Help us celebrate the bounty of the garden by supporting the publication of our first Emerson Avenue Community Garden Cookbook.

community garden cookbook

If you enjoy good food, you will appreciate this culturally diverse collection of recipes contributed by plot holders and friends in the community. We’ve included tasty appetizers, amazing soups, a variety of vegetable and main dishes, pickles, condiments, delicious desserts, and more.

Ordering Information

Contact: EACGC@yahoo.com Price: $15

Sample Recipes from the Cookbook

sample recipe

Spring Onion and Tomato Soup

Contributed by: Jo Floro

  • Olive oil

  • 10 spring onions, chopped

  • 10 tomatoes, skinned and seeded

  • 2 tsp Worcestershire Sauce

  • 1 pint water

  • 4 tsp beef bouillon

  • 2 tsp paprika

  • Pinch cayenne

  • 4 tsp tomato paste

  • Salt and fresh ground pepper to taste.

  • Garlic, optional

  • Fresh basil, chopped, optional

In a 4 quart saucepan, sauté the spring onions in olive oil for about 5 minutes. Add tomatoes and cook for a few minutes. Add remaining ingredients. Bring to a boil. Then reduce heat and simmer for 20 minutes. After mixture cools, blend with an immersion blender. Add salt and pepper to taste. Basil may be used as garnish when serving. Serve hot with grilled cheese or garlic bread.


sample recipe

Balsamic Strawberries with Cashew Cream

Contributed by: Maggie Lomeli

  • 1 cup raw cashews, soaked in water for at least 2 hours

  • 1/2 cup water

  • 1 Tbsp + 1 tsp maple syrup

  • Pinch of salt

  • 1/4 tsp vanilla extract

  • 2 cups halved strawberries

  • 2 tsp thick balsamic vinegar

  • 1 tsp coconut sugar

  • Lemon zest, for garnish

To make the cashew cream, drain the cashews, then transfer them to a high powered blender. Add water, maple syrup, salt and vanilla, and blend until smooth, about 2 minutes.

To make the strawberries, combine berries, vinegar and sugar in a large bow. Gently stir to combine.

Divide berries and cream among four bowls and grate a little fresh lemon zest over top. This is my favorite dessert to make for guests. It is a very simple idea with a sophisticated, not overly sweet taste. Preparing ahead of time and serving cold is fine, too!