The founder and manager of the Cherry Hill Urban Garden, Juanita Brown Ewell, passed away on February 17th, 2015. Juanita started the garden in 2010 with the mission of saving the community. She worked tirelessly to spread her love of gardening and healthy eating, and her energy and passion touched the hearts of so many. She will be dearly missed by her family, friends, and the entire Cherry Hill community.
Cherry Hill Urban Garden, Saturday October 18th, 11:00am-3:00pm
Come celebrate the season at the Cherry Hill Urban Garden! We will have our regular farm stand stocked with salad greens, spinach, kale, chard, beets, carrots, and more!
We will also be joined by a number of community groups offering performances and information. Stay tuned for updates!
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Come check out our farmstand this Saturday for our first on-site market day! We’ll be open 9:00-1:00, and we accept EBT, Debit, Credit, and WIC. We’ll have lots of greens, carrots, and beets, to name a few things.
See the garden in all it’s early summer glory, and meet our new team members – Pamela and Joanna.
Fruits and vegetables are growing fast in the Cherry Hill Urban Garden! Check out the pictures below to see the wonderful produce currently in the garden.
Ready for some spring salads? Lettuce mix is in abundance at the garden.
Come to the garden to get some fresh beets and wonderful swiss chard!
Cabbage is growing fast in the possibility garden!
Stop by the garden throughout the week and look out for information about the Saturday Morning Market that will be starting up in the garden in the next couple of weeks.
Check out the new Cherry Hill Urban Garden Facebook Page: www.facebook.com/cherryhillurbangarden1
Towson University students from the Interested Ladies of Lambda Theta Alpha Latin Sorority came to the Cherry Hill Urban Garden this past Saturday to help paint a sign. Previously, there was not a sign that showed the location of the garden. The sign will be visible from Cherry Hill road. The pictures below show the students working on the sign!
The students began by painting the background white.
Students work together to prime the sign board.
The students outline the words and begin painting!
The volunteers stand with Juanita Ewell and Garrett Bent, the garden managers, with the finished product!
Stop by the garden Mon-Sat and check out the fresh produce, seasonal veggies and on-site market.
Spring has finally sprung in the Cherry Hill Urban Garden. Check out the pictures below to see what is beginning to grow in the garden.
“The American Heart Association of Maryland opened its Simple Cooking with Heart Kitchen this year to teach people how to create healthy meals. Baltimore was one of several cities the association tapped to run such kitchens, but the first in the country that has opened.”
According to the article, heart disease is the leading cause of death in Baltimore City where cardio-vascular diseases are claiming lots of lives. Check out the article below to read about the success of the new classes and learn some secrets to making your food healthier.
The Cherry Hill Urban Garden challenges YOU to start changing the way you cook today!
As the garden prepares to open for the spring we thought we would share another recipe to get you ready for the warmer weather.
These are the ingredients to make Arugula Pesto
- 2 cups of packed arugula leaves, stems removed
- 1/2 cup walnuts
- 1/2 cup Parmesan Cheese
- 1/2 cup extra virgin olive oil
- 6 garlic gloves, unpeeled
- 1/2 garlic cloves peeled and minced
- 1/2 teaspoon salt
Step 1: Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
Step 2: Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor.
Step 3: Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
I hope you enjoy the recipe and come back soon for updates on the garden!
Ready for some chard with bacon? Below is a recipe that you might not get enough of!
- 2 pounds chard, red-ribbed, green, or rainbow
- 3 slices bacon
- 1/4 cup diced onion, optional
- 1/2 teaspoon Creole seasoning or seasoned salt blend
- pinch garlic powder, optional
- salt and pepper, to taste
Wash chard and cut stems into 1/2-inch pieces. Cut leaves into 1-inch strips or chop coarsely.
In a large kettle or Dutch oven, cook the bacon with onion until bacon is crisp and onion is lightly browned. Add the chard, Creole seasoning, and garlic powder to the bacon. Cover and cook over medium-low heat, stirring occasionally, until wilted and tender, about 5 minutes. Taste and season with salt and pepper, as needed. Serve with hot pepper sauce or a favorite vinaigarette.
This recipe is from : http://southernfood.about.com/od/vegetablerecipes/r/r90305a.htm
Leave us a comment and tell us what you thought about this recipe!