Harvest Festival in the Garden

From: k. rashid n.
Sent on: Thursday, October 25, 2012 4:46 PM
masthead

Truly Living Well Newsletter                                  October 25, 2012

 

In This Issue
:: Market Times
:: Truth or Dare? Pumpkin.
:: Chef Jo'Vonna's Pumpkin Soup
:: Market Item of the Week: Radish
:: Recipe: Arugula, Apple & Radish Salad
:: Community Calendar
:: We Are Social!
 
MARKET TIMES 
(Year Round)

 

Wednesday, 2pm to 7pm 

TLW at East Point
3353 Washington Road
 East Point, GA 30344

  

Friday, 2pm to 7pm

Wheat Street Garden
75 Hilliard Street N.E.
(Near Martin Luther King Jr. National Park) 
Atlanta, GA 30312
  
 


We are now harvesting: 
 

radish, pumpkin, acorn squash, butternut squash, tomatoes, zucchini, black beauty eggplant, banana pepper, habanero pepper, malabar spinach, new zealand spinach, bok choy, turnip greens, mustard greens, radish greens, snap green beans, kale, arugula, swiss chard, dragon beans, cow peas, sorrel & herbs (catnip, basil, oregano, mint, thyme, rosemary, chives, lavender & lemon balm)

 

Come early for the Best Selection!


 


Truth or Dare? Pumpkin

Harvest Festival in the Garden
 
truth or dare pumpkin 

 

Truth or Dare? Pumpkin is one of the most underrated vegetables of all time. Truth is pumpkin has several health and nutritional benefits that impact numerous functions of the body. Studies on laboratory animals have shown the ability of ground pumpkin seeds, pumpkin seed extracts, and pumpkin seed oil to improve insulin regulation in diabetic animals and to prevent some unwanted consequences of diabetes on kidney function. Decrease in oxidative stress has played a key role in many studies that show benefits of pumpkin seeds for diabetic animals. 

 

Truth. Pumpkin is a gourd-like squash that typically has a thick, orange or yellow shell, creased from the stem to the bottom. Pumpkins are widely grown for commercial use, and are used both in food and recreation. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in the United States, and pumpkins are frequently carved as decorations around Halloween.

 

Dare. Try pumpkin in two or three different ways. Start with a pumpkin bread, soup or stew. Pumpkins are very versatile in their uses for cooking. When ripe, the pumpkin can be boiled, baked, steamed, or roasted. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. Add pumpkin seeds to healthy sautéed vegetables or sprinkle pumpkin seeds on top of mixed green salads for a quick dish.

 

Take a stroll through the pumpkin patch at the Harvest Festival in the Garden, which will take place Saturday, October 27th. Join us at the Good Shepherd Farm, 445 Lawton St SW Atlanta, GA 30310.

 

 


Chef Jo'Vonna's Pumpkin Soup 

 

Pumpkin Soup

 

 

Ingredients 

 

3 cups pumpkin, skinned and diced

4 cups vegetable broth

2 cups water

8 oz can of coconut milk

2 TBSP curry powder

2 stalks celery, diced

1 small red bell pepper, diced

½ red onion, diced

2 garlic cloves, diced

1 TBSP ginger, diced

Salt and Pepper to taste

3 TBSP coconut oil

 

 

Directions

 

  1. Heat coconut oil in pot.
  2. Sautee pepper, onions, garlic and ginger until the onions are translucent
  3. Add pumpkin, then curry powder
  4. Sautee for 2 minutes, until curry powder is fragrant
  5. Add broth, water, coconut milk and salt. Bring to a boil. Then, simmer.
  6. Cook for 20 minutes.
  7. Add pepper to taste.
  8. Serve with rice or baguettes.
 
 
 

Market Item of the Week:
Radish

Radish

Radish, a root vegetable related to the turnip and horseradish family, is pungent or sweet in taste with a lot of juice. Radishes can be white, red, purple or black, long cylindrical or round. They are eaten raw, cooked or pickled. The oil obtained from the seeds of radish is also used. The other parts of radish that are consumed are the leaves, the flowers, the pods and the seeds.

 

Radish acts a detoxifier by purifying the blood, a diuretic by increasing production of urine, and as a disinfectant by drying up rashes and cracks. They provide several health benefits against certain ailments, including jaundice, piles, urinary disorders, weight loss, cancer, leucoderma, skin disorders, kidney disorders, insect bites, fever, respiratory disorders and liver and gallbladder functions. 

 

A few serving ideas include using radish as a garnish for food dishes such as fish and poultry, sautéing or braising to serve as a vegetable dish, or dicing and adding to soups and stews.

 

Store without the leafy tops and place in the refrigerator to keep fresh for two to four weeks. The larger varieties, such as the watermelon, are similar to turnips for storing and can be kept longer or stored in a cool dry area.

 

Radish is low in saturated fat, and very low in cholesterol. It is also a good source of riboflavin, vitamin B6, calcium, magnesium, copper and manganese, and a very good source of dietary fiber, vitamin C, folate and potassium.

 

Stop by the market this week for a bunch of radish greens. Malabar spinach, new zealand spinach, bok choy, turnip greens, mustard greens, snap green beans, kale, arugula and swiss chard are also available.

 

 


Arugula, Apple & Radish Salad 

Recipe   

 

Radish, Arugula & Apple Salad

 

 

 Ingredients 

 

1/4 cup cider vinegar

1/2 cup extra-virgin olive oil

1 shallot, minced

Salt and freshly ground black pepper

2 bunches arugula, thick stems removed, rinsed and dried

1/2 pound radishes, thinly sliced on mandoline

1 red apple, peeled, cored and freshly diced

 

Directions

  1. Whisk together vinegar, olive oil, shallot, salt and pepper.
  2. Toss arugula, radishes and red apple together.
  3. Toss salad with dressing right before serving.

 

Copyright 2012, Food Network, All Rights Reserved 

 

 

 



 COMMUNITY CALENDAR

 
 
    
October 27th ~ 10AM-4PM
Good Shepherd Community Church Health Fair and Festival 
 
Join TLW at the Good Shepherd Community Church Health Fair and Festival. Enjoy fried and broiled fish, fresh vegetables, and specialty dish tastings while participating in adult and children's activities, health screenings and garden tours. 
 
     
 
October 28th ~ 4-6PM
Tea in the Rose Garden
 
Keep East Point Beautiful 
 
 

In the early 1985 the Clean Community System, now known as Keep East Point Beautiful, and the South Metro Rose Society joined forces to build a rose garden in honor of the Keep America Beautiful Organization. The garden was professionally designed and built by volunteers and funded by East Point citizens concerned with the beautification of the community.

 
This year for our Tea In The Rose Garden, TLW has partnered again with Tea in the Rose Garden in presenting education information to citizens who join us for tea.  This year TLW will share information regarding Edible Gardens.  A small edible garden well be incorporated into the Rose Garden. Come join us for tea, food and fun!
 
 
 
November 07 ~ 11AM-2PM  
En2Em (GT) Volunteer Fair 
 
Enterprise 2 Empower
 
En2Em's 3rd Annual Social Enterprise Career and Volunteer Fair. Enterprise to Empower (En2Em), a Georgia Tech undergraduate Net Impact Chapter, seeks to engage, enable and educate students in social entrepreneurship. Be sure to stop by the TLW table.
 

WE ARE SOCIAL!

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Truly Living Well Center for Natural Urban Agriculture | P.O. Box 90841 | East Point | GA | 30364

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