This January long thin eggplants at our garden are putting on a great show to start the year abundantly .. here’s a yummy dish that one of our gardening members, Marcus, has enjoyed from his share of the harvest.   Ingredients:  6 tablespoons extra virgin olive oil; large yellow onion, thinly …

Ingredients:  6 artichokes, 1 cup panko breadcrumbs, 1 cup grated parmesan cheese, olive oil, salt, lemon, chopped parsley.  Method:  Trim ends, peel and chop stems from artichokes. Save stems for adding to saucepan while cooking. Open artichokes up by smashing face down on the bench. Add salt to each layer …

Here’s a basic, super easy and delicious suggestion to prepare the green beans which are abundant in the garden right now. They can be a meal in themselves, or make a tasty side dish with meat, fish and other veges. Served cold they could make a yummy antipasta. Gluten free. …

Olive oil, 1 onion, 2 tbsp flour, 1 cup of white wine, 1 cup of chicken or vegetable stock, 2-4 chicken breasts (cut in half to small fillet size if they are large), bunch of tarragon, salt and pepper, 1 egg yolk, 1 cup cream Heat oil in a large …

This recipe is adapted from the Spicy Okra and Tomatoes recipe on The Spruce Eats website. I’ve adapted it to use what’s in season and what’s growing now in the community garden. Cooking okra this way, without much liquid and with a fair amount of acid from the tomatoes, minimises …