What are we currently harvesting?
What are we currently harvesting?
The menu at Athletic Eco Gardens is always evolving as fresh produce is harvested regularly. It's exciting to explore the ever-changing variety of items available for use in the garden. Check out some of the recent harvests and creative ways we have been incorporating them into our projects and meals.
Artichokes
Amount: 6 in the last two weeks
Use: Side dish for dinner.
How we Cook: Boil the fresh ingredients from your garden, such as garlic and parsley, in a mixture of water and balsamic vinegar to enhance the flavors. Enjoy the dish simply on its own or try it with a drizzle of melted butter for added richness.
Mulberries
Amount: 1 cup every 4-5 days
Use: Garden snack or topping
How we Cook: No cooking necessary with these fresh fruits. If we don’t eat them before they get inside, we love using them as a topping for our morning oatmeal routine.
Boysenberries
Amount: 1 cup every week
Use: Garden snack or topping
How we Cook: No cooking necessary with these fresh fruits. If we don’t eat them before they get inside, we love using them as a topping for our morning oatmeal routine.
Valencia Oranges
Amount: 2-3 every week
Use: Snack, Dessert, or Smoothie Ingredients
How we Cook: Slice them up and eat them! This tree has abundant oranges that we can pluck fresh whenever we desire. Our orange supply from this tree has been consistent for the past three months, bringing us joy and citrusy goodness each day.
Fava Beans
Amount: 6-10 pods per week
Use: Garden snack or soup ingredient
How we Cook: Sometimes we enjoy them simply on their own as a nutritious snack, while other times we incorporate them into delicious soups or flavorful curries to enhance the protein content of our meals.
Additional Note: We also take the time to carefully harvest the leaves, ensuring they are fresh and ready to be enjoyed. Whether added to salads, soups, or smoothies, they make a versatile and nutritious ingredient that can easily step in for spinach in a wide variety of dishes.
Cilantro
Amount: Handful per week
Use: Topping
How we Cook: Dice the fresh ingredients and artfully arrange them on top of your favorite dishes such as tacos, burritos, curry, and chili. Enjoy the burst of flavor and nutrients that this garden-fresh addition brings to your meals!
Additional Note: We are excited to allow many of our cilantro plants to flower. This will not only add beauty to our garden but also provide us with the opportunity to harvest the seeds once they are ready.
Sunflowers
Amount: One flower head per week
Use: Garden snack or Seed Saving
How we Cook: We gently open the sturdy shell, revealing the nutritious kernels within, ready to be savored and enjoyed.
Additional Note: Our primary use with the seeds is allowing them to naturally dry out, preparing them for planting in our gardens or sharing with others who are eager to grow their own flowers.
