The Eco3 Farm Summer Sampler was held on August 23rd at the Eco3 Urban Farm. This was the farm’s biggest event of the season, an opportunity to invite community members to witness the abundance of the farm.
Community members came throughout the day and sampled a variety of fresh produce, including tomatoes, carrots, melons, zucchini, cucamelons, cucumbers, bell peppers, and more. Folks were also able to feast on a lunch courtesy of ingredients from the Eco3 Farm. The menu included pesto pasta with zucchini noodles, collard greens and red onion stew, and tabouli salad.
The event also consisted of guided farm tours, a fun scavenger hunt, and yard games for children. Although it was quite windy with gusts throughout the day, the sun shone brightly as people arrived curious and left excited about their time on the farm.
It was a joy to have community members on the farm, experiencing the bounty and enjoying the space. It’s fulfilling to see community members enjoying what our humble farm can produce!
Did you miss the Summer Sampler? Check out these recipes we shared at the event!
Ingredients
- 2 tbsp vegetable oil
- 1 red onion, julienned
- 2 cloves garlic, julienned
- 2 cups roughly chopped collard greens
- 1 cup tomato purée
- 1 cup water or vegetable broth
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 1 tbsp red pepper flakes (optional)
- 2 tsp sea salt
- ½ tsp lime juice
Instructions
- Heat oil in a medium pan over medium-high heat. Add the red onions and sauté until they brown.
- Add the garlic, red pepper flakes (if using), and collard greens. Continue to cook, stirring until the greens begin to wilt.
- Stir in the sea salt and tomato purée. Add the water or vegetable broth and bring the mixture to a simmer.
- Add the black-eyed peas and cover. Reduce the heat to low and let it stew for about 40 minutes.
- Stir in the lime juice just before serving.
Ingredients
- 1/2 cup quinoa
- 4 firm Roma tomatoes, very finely chopped
- 1 English cucumber, very finely chopped
- 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
- 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
- 4 green onions, white and green parts, very finely chopped
- Salt
- 3-4 tbsp lime juice (lemon juice, if you prefer)
- 3-4 tbsp extra virgin olive oil
- Romaine lettuce leaves to serve, optional
Instructions
- Rinse quinoa and cook on medium simmer for 40 minutes. Fluff when done and set aside
- Very finely chop the vegetables, herbs, and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
- Place the chopped vegetables, herbs, and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
- Now add the lime juice and olive oil and mix again.
For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.