Our goal at Greenleaf Community Farm is to inspire and build engagement opportunities through agriculture and fresh food for not only our residents, but our staff. This afternoon we hosted the first in our series of Fresh Harvest Lunches. Our staff at Greenleaf Management got to enjoy a home cooked meal straight from our gardens.
We used fresh vegetables from our corporate garden, Foxwood Apartments, and Pinewood Townhomes to prepare around 6 homemade dishes. At Foxwood, we cleaned out our remaining spring crops and used the kale today to make a Kale and Yogurt Spanakopita. Pinewood Townhomes built a garden with their residents on the side of their new retention wall. They are currently growing squash, eggplant, tomatoes and other summer veggies. Ana, a Greenleaf employee, used Pinewood veggies to prepare a roasted eggplant dish for us to enjoy. Lynn, the inspiration behind the gardens, has a garden in the back of our corporate office. She harvested fresh Sungold tomatoes, which we used to make a vinaigrette, and beautiful cherokee purple tomatoes that went in to a blistered eggplant and feta dish.
The idea behind our farm gardens is to inspire and educate our community about local food. Today we did just that!
On the Menu:
Kale and Yogurt Spanakopita Tart
Roasted Summer Veggie Salad with Sungold Tomato Vinaigrette
Blistered Eggplant with Tomatoes, Olives, and Feta
Chicken with Roasted Summer Vegetables
Peach and Blueberry Galette with Cherry Vanilla Icecream