Help us celebrate the bounty of the garden by supporting the publication of our first Emerson Avenue Community Garden Cookbook.
Order Cookbooks Now via Paypal:
Early Bird Orders Have Sold Out!
Cookbook Price: $15.00
Delivery Estimate: December 16th
Early Bird Orders – Sold Out
- Early Bird Cookbook orders sold out 11 days early!
- These Early Bird pre-orders can be picked up at the December 2nd Book Signing and Soup Tasting (12:15pm) or during the Monthly Workday (9:00am-12:00pm). Event details >
Regular Orders – Available Now
- Additional cookbooks can still be ordered at our regular price for $15 and will be available at the garden on Saturday, Dec. 16 for pickup. Come to the Soup Tasting on Dec. 2nd to see a sample of the cookbook!
- We have requested delivery of the next 50 books by Dec. 14th. Exact delivery date is not guaranteed with anticipated holiday mail issues. Updates will be provided.
Buy a copy for your kitchen and at least one as a gift for family and friends!
Ready in time for the holidays, this cookbook will make a unique and personal gift, a reminder that we garden to eat the best food possible.
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.
- Early Bird Orders SOLD OUT!
- Regular Price: $15.00
How to Order:
- Order Online Now: via Paypal button below
- Or, Order at Garden Workday: 12/2/17
- Early Bird orders will be ready for pickup at our December 2nd Community Workday event.
- Regular orders placed on/after November 21st will be available for pickup at the Garden on December 16th (estimated date).
Book Signing & Soup Tasting:
Saturday, December 2, 2017
9:00am-12:00pm: Community Workday
12:15pm: Book Signing & Tasting Event
Sample Recipes from the Cookbook
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.
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!