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Not too, too much going on this weekend - but.... it's gonna pick up shortly!
As always, add any local food production related events I may have missed in the comment section!
WEEKEND EVENT REMINDERS
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SATURDAY
Barter Market
NOTE – New Location
Begins: 9:30 am
Rural King Supply
(the old Sam’s Club)
www.facebook.com/events/379513835796803/

MONDAY
3rd Monday Meeting
Plant Nutrition
7:00pm
The Working Food Center
www.facebook.com/events/1599602013423194/
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BARTER MARKET GAINESVILLE RURAL KING

August 19, 2017, 9:30am - August 19, 2017, 1:30pm

AUGUST BARTER MARKET at RURAL KING Our first Barter Market at Rural King promises to be a great even...

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EPP presence will be at Barter Market Gainesville Rural King.
We will be there with Grow Gainesville! for your questions yet only a small amount of plants as my car is loaded with free/donation items. That's why an event wasn't created.
BARTER MARKET GAINESVILLE RURAL KING
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BARTER MARKET GAINESVILLE RURAL KING

August 19, 2017, 9:30am - August 19, 2017, 1:30pm

AUGUST BARTER MARKET at RURAL KING Our first Barter Market at Rural King promises to be a great even...

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Carolina Madera updated the group photo in Edible Plant Project (.org). ... See MoreSee Less

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These are in Fort White, next to the Itchetucknee River. Anyone know what they are? ... See MoreSee Less

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This will be a Moderated Forum on Fall & Winter garden planning topics
John Beville, Kathy Whipple, Melissa DeSa, and I'll be adding MORE of y'all shortly

www.facebook.com/events/134768993797859/
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Graph Paper Gardening

August 24, 2017, 6:00pm - August 24, 2017, 8:00pm

Join us over at the NEW Working Food Center! for a Moderated Forum on garden planning topics such a...

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Lamb’s Quarters and Lentil Soup

Lamb’s Quarter is a wonderful weedy temperate climate spinach relative that is adapted to agricultural landscapes. The leaves of this plant can be eaten raw or cooked, in any way spinach can be used. This recipe was developed by Michael Adler who rarely measures the ingredients in his recipes so feel free to adapt the following to your own tastes!

INGREDIENTS
Vidalia onion – one medium, chopped
Olive oil – 2 tbsp
Lamb’s quarters leaves – 4 cups stripped and cleaned
Lentil – 1 cup
Water – 6 cups
Zucchini – 2-3 small – chopped
Garlic powder – 1 tsp
Cumin powder – 1 tsp
Ginger powder – 1 tsp
Tony Chachere’s creole seasoning – -2 tsp
Salt – to taste
Lemon – one squeezed with the seeds strained out

DIRECTIONS
Brown the onion in the olive oil. 
Add cumin, ginger, garlic, and Tony’s seasoning. 
Add the lentils and water and bring to a boil.
Simmer for about 20 minutes.
Add the zucchini and lamb’s quarters and simmer for another 15 minutes. 
When the leaves and lentils are cooked, add the lemon juice and salt to taste.

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