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April Recipe – Vegetable Fried Rice

Vegetable Fried Rice Try this delicious recipe featuring the stems and leaves of the plant. Featuring asparagus, celery, and cabbage – the stems and leaves of the plant! Makes 4-6 servings Ingredients: 1 cup water 1/2 cup uncooked brown rice 1/2 cup celery, diced 1/2 head MORE>

A Letter from Chip – What do 25,000 different types of tomatoes have in common?

March 2019 Dear Friends, As we are entering springtime after a long winter, most gardeners have already started sorting through their favorite seed catalogues looking for the perfect fruits and vegetables to plant in their gardens this season. There are pages and pages of colorful and delicious-looking varieties that all MORE>

Getting to Know Your Roots

Our second Healthy Eating Lesson of the year focused on foods we eat that are roots. Read on to learn how we are helping students make connections about the food they eat and how it grows. In our Healthy Eating Lessons this year we are focusing on the parts of MORE>

March Recipe – Roasted Root Vegetables

Roasted Root Vegetables Try this delicious recipe from the New York Times Cooking page featuring the roots of the plant. Ingredients: 3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc. 1/4 cup olive oil Salt and MORE>

A Letter from Chip – Every Volunteer Makes a Difference!

February 2019 Dear Friends, According to the most recent Bureau of Labor Statistics report, volunteering declined 7% in the U.S. from 2011 to 2015. In 2011 we had 1,720 volunteers at America’s Grow-a-Row; last year nearly 9,000 people of all ages volunteered in all areas of our program! Fortunately MORE>