Help us celebrate the bounty of the garden by supporting the publication of our first Emerson Avenue 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.
Contact: EACGC@yahoo.com Price: $15
Sample Recipes from the Cookbook
Spring Onion and Tomato Soup
Contributed by: Jo Floro
10 spring onions, chopped
10 tomatoes, skinned and seeded
2 tsp Worcestershire Sauce
1 pint water
4 tsp beef bouillon
2 tsp paprika
4 tsp tomato paste
Salt and fresh ground pepper to taste.
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.
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!