-->

Eh Soe's thoughts from the garden


This bed looks pretty awesome.
Overwintered spinach has been harvested four times this spring. In the background, carrots will be ready for harvest in a few weeks. 

Ms. Lorna's Public Speaking Tips


Ms. Lorna is an amazing woman.  She came to MAP two times to teach us about public speaking.  The second time she came, she gave us some tips for speaking in front of people, today or in the future.

Ben's thoughts from the Farm




Sadly, our new friends, the bees did not make it through the winter. We hope to get new bees soon.

Asparagus Salad with Feta

INGREDIENTS

1 BUNCH Sauteed Asparagus
(or Steamed Asparagus)
1/4 red onion
3 radishes
5-10 TBSP Dijon Mustard Dressing (to taste)
1/3 cup feta cheese crumbles
2 bunches salad greens,
including romaine lettuce (about 8 cups)
Lemon zest, for garnish

STEPS


1. Thinly slice the red onion into slivers. Place them in a bowl of water while you prepare the salad, then drain before using (this mellows the strong flavor). Thinly slice the radishes.
2. Sautee the asparagus. Remove to a bowl until serving.
3. Add the Dijon Mustard Dressing.
4. To serve, clean and dry the salad greens as necessary. Place the greens on serving plates, then top with sautéed asparagus, red onion, radishes, feta cheese crumbles, and lemon zest. Drizzle with dressing and serve.

TIPS 

1. Optional: turn it into a main dish salad by adding cooked quinoa!

Recipe adapted from: 


https://www.acouplecooks.com/asparagus-salad-with-feta/

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.

Frittata with Kale Raab

INGREDIENTS

12 kale raab
1 TBSP olive oil, or more as needed
3 large eggs
2 TBSP freshly grated Parmesan cheese
1 TBSP milk
Salt and pepper to taste

STEPS


1. Rinse and dry kale raab. If kale raab is very large, cut in half lengthwise.
2. Heat oil in an 8-inch cast iron pan over medium heat. Add kale raab and fry until just wilted and bright green, 1 to 2 minutes, turning them once or twice. Do not let them brown. Remove from the pan with a slotted spoon or fork.
3. Lightly beat eggs in a bowl. Add Parmesan cheese, milk, salt, and pepper. Stir well to combine.
4. Add more oil to the pan if needed so the entire pan is covered with a thin layer of oil. 5. Pour egg mixture into pan and cook over low to medium heat until the bottom starts to set, 3 to 5 minutes. Distribute kale raab in a decorative pattern on top and cook until eggs are set at the bottom but still moist on top, about 5 minutes.
5. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil until eggs are fully set and top is lightly browned, 30 seconds to 2 minutes.
6. Remove from the oven and sprinkle with kale flowers. Serve hot or at room temperature.

TIPS 

1. A perfect, colorful, and satiating breakfast!

Recipe adapted from: 


https://www.allrecipes.com/recipe/273746/frittata-with-kale-raab/

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.

West Side Vs. Masten District

By Supo, Caleb, Say Ra, Dary, and Thaint
In the beginning of the year, we the Citizenship & Organizing Group worked together on a project to bring healthy fresh food to corner stores.  Our project plan was to go to four corner stores in the Masten District to communicate with the store owners, inform them about food deserts, and see if they were willing to work alongside us.

Before we even started our project, we interviewed stakeholders that we thought would give us great information to help us with our project.  One of the stakeholders that we first interviewed was Derek Nichols from Grassroots Gardens Buffalo.  Derek is a board member of the Western New York Environmental Alliance.  He told us to speak with the Mobile Safety Net Team.  We also talked with MAP’s youth employees about our project to get some feedback and ideas from them.

What's flowering in the garden | May 2016


May flowers are in abundance in the youth garden this spring. The past few weeks of cool weather means flower blossoms have lasted an extra long time. Above - a peach flower, the emblem of springtime,  promises fruit later in the summer.