Here's Our Latest Newsletter!
Our Volunteer, Healthy Tip and Recipe of-the-Month are included, plus some important announcements for you!
Charlie Carroll, from Brooklyn, New York, is our volunteer of the month.
He has a sincere commitment to learn about gardening and Anchor-sustainable agriculture.
Charlie’s goals are to build a basic foundation in sustainable agriculture, community involvement, and local food production.
Thank you Charlie, we’re enjoying you and appreciate you!
Cranberries hit the produce section near the end of October and we are always happy to grab a few bags to use now and put in the freezer to enjoy all year long.
These tart red berries are full of anthocyanins which can provide antioxidant and anti-inflammatory benefits to the body.
We’ve all heard that cranberries are good for our urinary tracts. They can help prevent infections due to their high concentration of proanthocyanidins which prevent harmful bacteria from adhering to the bladder wall.
Beyond that, 1 cup of raw cranberries provides 18% DV of dietary fiber, vitamin C and manganese.
Butternut Squash Linguine
with Sautéed Sage
• 2 tablespoons olive oil
• 1 tablespoon finely chopped fresh sage
• 2 pound butternut squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
• 1 medium yellow onion, chopped
• 2 garlic cloves, pressed or chopped
• ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier pasta sauce)
• Sea salt and/or kosher salt
• Freshly ground black pepper
• 2 cups vegetable broth
• 12 ounces whole grain linguine or fettuccine
Heat oil in a large skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat.
Let the sage get crispy before transferring it to a small bowl.
Sprinkle it lightly with sea salt and set the bowl aside.
Add squash, onion, garlic and red pepper flakes to skillet.
Season with salt and pepper.
Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.
Bring the mixture to a boil, then reduce heat and simmer until squash is soft and liquid is reduced by half, about 15 to 20 minutes.
In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package directions, stirring occasionally, until al dente.
Drain, reserving 1 cup cooking liquid.
Once the squash mixture is done cooking, remove it from heat and let it cool slightly.
Transfer the contents of the pan to a blender.
Reserve the skillet.
Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper to taste.
Combine pasta, squash purée and ¼ cup cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.
Season with salt and pepper if necessary.
Serve pasta topped with sage, more black pepper and shaved Parmesan/Pecorino and/or smoked salt, if desired.
We will unveil our newest project the "Dougan Children's Culinary Kitchen", which is a tribute to our very own Chef Stacey Dougan of Simply Pure Vegan Restaurant in Downtown Container Park.
Her dad, who passed in 2015, was a huge supporter of The Garden and the outdoor kitchen is named in his honor.
Please come out and celebrate with us.
There will be music, marshmallow roasting, grilled garden veggies and much more!
Our Children's Garden Club is held on the third Saturday of the month at 10:00 a.m.
It’s time for our little farmers to plant summer veggies.
For the next class, bring your seed packets, two strawberry clamshell containers and six toilet paper rolls cut in half.
The kids will be making a greenhouse for the veggie seeds to take home.
We still have available spots if you know of a child interested in gardening.
Our new support and sustainment program is well under way!
Click the image for all the details.
We always need physical support here at Vegas Roots.
Click the image to learn about how you can help.
That's all for this month.
Thanks for reading!