Veggie Cake!

From Levi

I noticed two of my co-workers and I shared March as our birthday month. I came up with the idea of making a three layer cake, with a layer for each person. Since I work in the Farm & Garden group at MAP we are all about veggies. So, the cakes were vegetable themed. I researched different cake recipes by reading blogs and watching You Tube videos. I picked three cake recipes: chocolate beetroot, pumpkin and carrot.

Beef and Barks

Image of Elmwood Bidwell Farmers Market from Yelp User J M.
Written by Elizabeth Camara 

On a Saturday in October, we went to a farmer’s market in Bidwell Park. The task of the day was to interview one farm and one other business.

What's growing in the garden | March 2016

A mild winter means hardy winter crops have overwintered in the youth garden, and perennial crops and flowers are quickly growing. From top to bottom: spinach, carrots, crimson clover cover crop and daffodils.

Growing Green work day on the farm

This past Saturday Growing Green staff and youth employees met at MAP's farm for a morning of work, followed by a party to celebrate the changing seasons and a few birthdays. The March day was sunny and the temperature mild - perfect for cleaning up the farm after a very short winter.

Honey Mustard Brussels Sprout Slaw


1 lb. Brussels sprouts
⅓ CUP slivered almonds, toasted
⅓ CUP tart dried cherries, chopped
⅓ CUP finely shredded
Parmesan cheese

Honey mustard dressing
¼ CUP extra-virgin olive oil
2 TBSP apple cider vinegar
1 TBSP honey
1 TBSP Dijon mustard
1 garlic clove, pressed or minced
¼ TSP salt


1. Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, then give them a few extra chops for good measure.

2. If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.

3. Whisk together the olive oil, vinegar, honey, mustard and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Taste, and add another pinch or two of salt if it needs a little something more.

4. Serve immediately, or cover and refrigerate for up for 4 days.


This is a great side to add to your weekly lunch time meal preps! Wake up leftovers with a little sprinkle of salt and a tiny splash of vinegar.

Recipe adapted from: 


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.