Thursday, July 16, 2009
The Green Table Project Greetings and Happy Summer Vibes to you all!!! Well its finally here Green Table Project will launch their cooking demos in conjunction with the Bedford Stuyvesant YMCA healthy series of demos and lectures. Tuesday, July 21st will be the first of 4 demos for the 2009 growing season in NY and Brooklyn. Our mission is to educated and share techniques and conversations about food in our neighborhood and how important eating seasonally and supporting locally can sustain our lives. We have formed a relationship with Bed-Stuy CSA (Community Supported Agriculture) whom will be donating vegetables and fruits for some of our demos. We will also visit some local gardens in Bedstuy meeting their gardeners and enjoy the beauty of their gardens. I have included the remaining series dates for July and August: Tuesday July 28th Tuesday August 18 Tuesday August 25th The cost of the demos are $5 (YMCA members) and $10 (non YMCA members). Its the best time of the year to enjoy the fruits and vegetables of the season. GTP will demo knife skills, techniques, easy recipes and discuss health benefits of eating local in your neighborhood and seasonally. Thanks everyone and hope to see you this summer!
Saturday, May 23, 2009
The Green Table Project Greetings my lil sweets! I want to share a special treat for the week. Starting last week Organic Heights @ 460 Bergen Street Brooklyn, NY 11217 - (718) 622-4303 Open Weekdays 8am-10pm; Sat 10am-8pm; Sun 11am-7pm. They are now selling Sweet Potato desserts! Also be sure to check out my new spring and summer menu. Golden Raisin Oatmeal cookie sandwiches, Sweet Potato Pies, and Pecan Ginger Molasses Snaps. I am taking orders for custom birthday cakes (gluten free, vegan, or whatever your needs are). Please send all request and orders to firstname.lastname@example.org.
Wednesday, April 15, 2009
The Green Table Project So officially at 7:30pm on April 14, 2009 we launched the first Green Table Project cooking demos. It was small turn however big ups to Gwen and Steven for attending the demo sharing their stories around food. The YMCA on Bedford Avenue in Bed Stuy hosted last night demo however this summer check us out throughout community gardens in Brooklyn. Shop locally, eat healthy, be alive! The focus of yesterday's class was garbanzo beans and the health benefits of beans in your everyday diet. I made a delicious lemon hummus (below you can view the recipe and attempt it yourself to make at home). Look out for the calendar of events coming soon and support GTP in your hood. If you have a community garden that would like to host a GTP send me an email and we can discuss specific details. See you soon and shop locally, eat healthy, and be alive! Until the next month... Cheers ya'll PS. Sweet Potato Bakery stickers coming soon!! Grab one and stick it where it counts! Green Table Project Hummus Dip Prep Time: 10 minutes Ingredients: . 1 16 oz can of chickpeas or garbanzo beans . 1/4 cup liquid from can of chickpeas . 3-5 tablespoons lemon juice (depending on taste) . 1 1/2 tablespoons tahini . 2 cloves garlic, crushed . 1/2 teaspoon salt . 2 tablespoons olive oil Preparation: Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional). Serve immediately with fresh, warm or toasted pita bread, or vegetables. Variations For a spicier hummus, add a sliced red chile or a dash of cayenne pepper. Storing Hummus Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.