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HEY THIS IS ASHLEY FROM THE BUSINESS GROUP AND I'M GIVING A SHOUT OUT TO EVERYONE IN THE BUSINESS GROUP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
This week in the business we started looking for options for are new product SONA SALSA.
We have to find a place to get a UPC code and find a place to get the nutrition facts to go on the back of the product.
We have split up to start our EACH ONE TEACH ONE projects_ this is a method used to make ordinary people experts on particular subject, such as "Customer Service and How to display your products."
I am looking up local crops that are available in the fall , spring and winter seasons so that we can produce our products more often during the year.
Soon Growing Green is starting its school year program and we are hiring about 24-25 youth to work.
We are going on a camping trip on the 22ND - 23rd of August to a camp ground in Franklinville, New York. we'll let you know how that turns out in a later blog!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

1-Pot Vegetable Broth

INGREDIENTS

1 TBSP olive oil
1 medium onion with skins,
finely chopped
4 cloves garlic with skins,
finely chopped 
4 medium carrots with skins,
finely chopped
4 stalks celery, finely chopped
1-2 TSP each sea salt and black pepper 
9-10 CUPS filtered water
1 CUP chopped greens (kale, collards, etc.)
1/2 CUP chopped parsley
1 small handful fresh thyme
1 small handful fresh rosemary
2 whole bay leaves
4-5 TBSP tomato paste

STEPS

1. Heat a large pot over medium heat. Once hot, add oil, onion, garlic, carrots, and celery. Add 1/2 tsp each sea salt and black pepper and stir to coat. Sauté for about 5 minutes or until softened and slightly browned, stirring frequently.

2. Add water, greens, parsley, thyme, rosemary, bay leaves, and another 1/2 tsp sea salt and black pepper and increase heat to medium high until the mixture comes to a boil. Once boiling, reduce heat to a simmer and add tomato paste. Stir to combine and loosely cover (with the lid cracked).

3. Continue cooking for at least 30 minutes, preferably 45 minutes to 1 hour. The flavor will deepen the longer it cooks. Near the end of cooking, taste and adjust flavor as needed.

4. Let cool slightly before pouring over a strainer into another pot. Then divide between storage vessels. Let cool completely before sealing. Store in the refrigerator up to 5 days or in the freezer up to 1 month (sometimes longer).

TIPS 

1. This recipe is perfect in soups gravy, and much more!

Recipe adapted from: 

https://minimalistbaker.com/easy-1-pot-vegetable-broth/

This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
This is Rodzilla (aka Rodney) telling people about our Be Vocal Eat Local Community Cook Out. We passed out organic Green Beans and invited people for a night of fresh local food, dynamite music and one of the best youth skits around!!!

Are those hearts on Zilla's hat???

Acorn squash


Acorn squash chillin 
look at those leaves

Ashley, Briana and John--some of the new Growing Green Youth Enterprise Crew working on market research

Hey everyone!!
Here is us working on our straw bale green house, one of the greenest houses in Buffalo and the first and only green house of its kind in B-lo!!
WestsIIIIIIDE!
Peace

Its hard to get ready for a community function for over two-hundred people but we get it done!

Hey people. We had a great last week. We had our "Be Vocal Eat Local" cook-out where almost three hundred people showed up we held a skit about the benefits of eating healthy instead of picking up a burger at the nearest fast food spot.