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2023 Veggie Garden Beds

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Nonna's Marinara Bed


San Marzano Tomatoes



Italian Parsley

Genovese Basil

Quick and Easy Pasta with Pesto Recipe

  • Cook pasta as per package instructions.

  • While pasta is cooking, get all ingredients ready – chop veggies and grate cheese.

  • Reserve 1 cup of pasta water, draining the rest. Set aside.

  • Preheat large deep skillet or a dutch oven on medium heat, add olive oil and garlic. Sauté for 30 seconds, stirring frequently.

  • Add 1 tbsp pesto, tomatoes and stir. Cook for 1 – 2 minutes, stir and cook another 1 – 2 minutes.

  • Move to one side of the skillet and make sure the empty side of is positioned directly over heat. Add 1 tbsp pesto and broccoli, stir and cook for 4 minutes, stirring once.

  • Remove skillet from heat and add remaining 1/4 cup pesto, sun dried tomatoes, half Parmesan cheese, salt, black pepper, red pepper flakes, pasta and pasta water. Stir gently and let flavours marinate for a few minutes. Do not cover because broccoli will become a mushy mess.

  • Sprinkle with remaining half Parmesan cheese. Serve hot.

Recipe by Olena Osipov


▢ 2 cups any shape pasta uncooked

▢ 1 cup pasta water reserved

▢ 2 large garlic cloves minced

▢ 1 tbsp olive oil extra virgin

▢ 1/4 cup + 2 tbsp pesto divided

▢ 2 cups san marzano tomatoes chopped

▢ 4 cups broccoli florets coarsely chopped

▢ 1/3 cup sun dried tomatoes thinly sliced

▢ 1/2 cup (2 oz) Parmesan cheese grated

▢ 1/2 tsp salt more to taste

▢ 1/8 tsp red pepper flakes

▢ Ground black pepper to taste

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Sugar Daddy Snap Peas

Orange Hat Micro Tomatoes

Chioggia Beets

Saxa Radishes

Aranka Carrots

Merlot Lettuce

Tom Thumb Lettuce

Patio Cucumbers

Crunchy Spring Salad Recipe


▢ 4 cups lettuces of choice

▢ 2 small punnet orange hat micro tomatoes (approximately 200 grams or 2.19 ounces)

▢ 1 medium patio cucumber

▢ 1 cup snow peas

▢ 1 cup sugar daddy snap peas

▢ ¼ cup mint leaves

▢ ⅓ cup mixed seeds (I used Pepitas, but you can try sunflower, linseeds, black & white sesame seeds)

▢ ¼ cup olive oil

▢ 3 tbsps red wine vinegar

  • Wash and string your snow peas and sugar daddy snap peas, pat dry and julienne.

  • Wash, dry and slice your tomatoes in half.

  • Rinse your cucumber and slice thinly either using a sharp knife or mandoline/v-slicer.

  • Wash and dry your mint leaves.

  • Add all the vegetables, mint, seeds, olive oil and red wine vinegar to a large mixing bowl.

  • Season and toss your salad, taste and adjust seasonings.

  • Arrange in a salad bowl – Serve & Enjoy!

Recipe by Anastasia Papapetros

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Mandarin Lemon Balm


Blue Butterfly Peas

Bronze and Green Fennel






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Amaranth Spinach

Thai Basil

Japanese Urizan Winged Beans

Orient Express Eggplant

Abashi Bitter Melon


Baby Bok Choy

Watermelon Radish

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   *seeds sourced from True Love Seeds in Philly

Sugar Drip Sorghum

Hill Country Red Okra

Intore African Eggplant

Chicago Callaloo

Fagiolina del Trasimeno Shelling Beans

Mareko Fana Berbere Peppers

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Slo-Bolt Cilantro

Lemon Boy Tomatoes

Kellogg Breakfast Tomatoes

Poblano Chiles

Pumpkin Spice Jalapeño Peppers


Roasted Poblano Pesto

  • Rinse peppers and cook on medium heat grill until blistered on all sides. Remove from heat, allow to cool, and peel outer skin. Remove stem and seeds.

  • In a food processor, combine garlic, onion, feta, cilantro, and chiles. Pulse until minced.

  • While machine is running, add olive oil and pulse to blend.

▢ 3 Poblano Chiles
▢ 5 Cloves Garlic, peeled and smashed
▢ 1/2 diced onion
▢ 1/3 C feta cheese
▢ 1/4 C Cilantro
▢ 1/4 Colive oil
▢ salt and pepper to taste

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Pickling & Fermenting Bed

Chicago Pickling Cucumbers

Kalibos Cabbages


Pippin's Golden Honey Pepper

Provider Bush Beans

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Three Sisters Gitigaan

Glass Gem Corn

Helda Pole Beans

Honeynut Winter Squash

Early Prolific Straightneck Squash

Fordhook Zucchini

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