Friday, August 29, 2014

Try the latest Garden Chef Recipe! 

Black Japonica Rice Salad with Lemon Vinaigrette 

1 cup black japonica rice
2 cups water
1 lemon, freshly squeezed
2 T white balsamic vinegar
2 garlic cloves, crushed
1 tsp fresh rosemary
1 tsp fresh thyme
1/2 tsp sea salt
1/4 cup extra-virgin olive oil
1 cup shelled edamame
1 cup grape tomatoes, halved
3 scallions, chopped
1/2 cup crumbled feta or goat cheese
Fresh cracked black pepper to taste

Place rinsed rice in a large saucepan and cover with 2 cups water. Bring to a boil, cover, reduce heat, and simmer 40 minutes. Remove from heat and let steam for 10 minutes. In separate bowl, combine white balsamic vinegar, lemon juice, garlic, rosemary, thyme and sea salt in a medium bowl and whisk until blended. Slowly whisk in olive oil to blend. In large bowl, drizzle vinaigrette over cooked rice and gently toss. Add in edamame, tomatoes, scallions and crumbled cheese. Season with fresh cracked black pepper to taste. 

Recipe by Edible Garden Chef Megan McCarthy

Thursday, August 21, 2014

Summer Edible Garden

The summer vegetable harvest is in full swing! So far, more than 500 pounds have been donated to the Atlanta Food Bank including okra, tomatoes, peppers, edamame and eggplant.

The Edible Garden includes an impressive row crop of ‘Carolina Gold’ rice (an heirloom, long grain variety). Grains are showing beautifully now, and harvest will begin in mid September.

There are also colorful zinnias alternating with the rice rows that help attract beneficial pollinators to the Garden. The flower petals make a pretty garnish and are edible, though they tend to be bitter. Look for the apple crop with varieties such as ‘Gala’, ‘Liberty’ and ‘Golden Delicious’ which are trained as espaliers in the ‘three tier cordon’ shape.  The ‘Celeste’ fig trees across from the Outdoor Kitchen are producing heavily now, and the ‘LSU Purple’ and ‘LSU Gold’ should be ripening soon. Lastly, don't miss the fuzzy kiwis!