Sprout
Good Food Project Garden Newsletter
 December 2015  
 
Pineville Youth Garden Club Visits Good Food Project  
Pineville Youth Center Participants, Staff, and Parents, GFP Staff and Community Supporters 

Good Food Project hosted 17 Pineville Youth participants for lunch and a day of fun at the demonstration garden. The children participate in the center's "garden club" that has been in existence for almost three years. Accompanied by Director, Al Peychaud, parents, and PYC staff, the kids enjoyed a nutritious lunch, complements of two great, anonymous supporters of GFP and PYC.  After lunch and a tour of the garden, the kids learned about the benefits of raising red worms for a garden and got to harvest cabbage, turnips, cauliflower, broccoli and radishes that were donated to the Salvation Army of Central Louisiana. Good Food Project values the partnership with Pineville Youth Center and looks forward to a new year of teaching young people the value of nutritious food and sustainable gardening practices.
For information about partnering with the Good Food Project, or for other GFP program opportunities contact the Good Food Project staff at 318.445.2773 or via email: fboudreaux@fbcenla.org, bkarzwagman@fbcenla.org, cbaker@fbcenla.org,  and on the web: www.goodfoodprojectcenla.org    
Recipe of the Month

Roasted Kohlrabi - (That Weird, Alien-Looking Vegetable)

Freshly Harvested Kohlrabi

Did you know?

  • Kohlrabi is a very nutritious vegetable that is a member of the cabbage family
  • The whole plant is edible, but most commonly, people eat the bulb of the plant
  • The bulb tastes somewhat like broccoli stems
  • Kohlrabi doesn't have to be peeled, but the peel can be tough, so it's best to peel before eating
  • You can eat Kohlrabi in slaws and salads or roasted and stir-fried
  • The bulb and the leaves are edible (cook the leaves like mustard or turnip greens)

4 Kohlrabi bulbs, peeled

1 Tablespoon olive oil

1 Clove garlic, minced

Salt and pepper to taste

1/3 Cup grated Parmesan cheese

 

Directions:

1. Preheat oven to 450 degrees

2. Cut the kohlrabi into 1/4 inch thick slices, and then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.

3. Bake in preheated oven until browned, 15-20 minutes, stirring occasionally so that the kohlrabi browns evenly. Remove from oven and sprinkle with Parmesan cheese. Return to oven to let the Parmesan brown, (about 5 minutes). Serve right away.

 

 

 

 

 

 

In December plant:

  • Cabbage
  • Mustard Greens
  • Onion, Leek (Sets)
  • Peas, English
  • Spinach
  • Turnips

                        

 

 

In January plant:

  • Beets
  • Broccoli (Seed)
  • Cabbage
  • Carrots
  • Cauliflower
  • Chard, Swiss
  • Chinese Cabbage
  • Eggplant (Seed)
  • Kohlrabi
  • Lettuce
  • Mustard Greens
  • Onion, Leek (Sets)
  • Peas, English
  • Pepper, Hot (Seed)
  • Pepper, Bell (Seed)
  • Potatoes, Irish
  • Radishes
  • Spinach
  • Turnips

  

 

 

 

      Carrots can be planted in the months of September, October, November, January and February                 

Garden News

City of Alexandria Holiday Youth Camp participants helped clear out old tomato plants that were still producing in late December at the Sylvester Street community garden site. According to camp director, Courtney Paige, approximately 50 kids attended this year's holiday camp. Good Food Project staff maintains the garden site when the camp is not in session. Produce harvested this year included tomatoes, Serrano peppers, eggplants, and bell peppers. These four natural-cypress raised beds are prolific producers. The produce has been designated for Manna House Ministries, Inc. 

 

goodfoodproject@fbcenla.org  

 

Workday Wednesday

You are invited to join us at the GFP demonstration garden on Workday Wednesdays. In the garden, you will experience learning to grow food in a sustainable, organic way, while getting an opportunity to meet new people, and to help those in need in the community. If you, your organization, or work place would like to be involved, please give us a call. We would love to hear from you!


Each Wednesday from 7:30-11:30 AM all adults and children are invited to come out for a fun day of learning and giving back  to the community. Let's grow together! Learn more.

If Wednesdays aren't good for you, call us to set up another volunteer day! 318-445-2773 

 

 

Good Food Project volunteers, Tyler and Kase with a nice harvest of cabbage and carrots in the demonstration garden.

 

Garden Tip for Winter:

Apply a 3-4" layer of mulch (compost, hay, leaves, pine straw, wood chips) to your garden, after the soil freezes to keep the soil cold rather than to protect the soil from becoming cold. This will help reduce root injury and help against continual freezing and thawing.

GFP Holiday Meal Prepared for Hope House Women and Children

Good Food Project  Continues to Salute our Outstanding Volunteers of 2015

 

Many thanks to all the wonderful volunteers who helped make this a successful year for the Good Food Project of the Food Bank of Central Louisiana. We appreciate all that you do to help make this program sustainable! Let's continue to grow together!

GFP welcomes  individual and organizational volunteers at our community gardens and at the Good Food Project on Wednesday mornings in the demonstration garden, 3223 Baldwin Avenue - Food Bank of Central Louisiana 71301 - 318-445-2773

 

 

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