Cooking in the Garden Recap

The 13th Street Community Garden played an even bigger role in the market than normal on Saturday, August 15. Thanks to Gateway Greening, we were able to host Danielle from Operation Food Search as she demonstrated an easy, healthy, and delicious recipe to garden visitors. The demo connected the healthy food you see each week at the market to the beds where we grow our vegetables here in Old North.

Danielle came prepared with all the ingredients for Summer Greens Slaw with Peanut Dressing. This tangy and nutrient-rich dish is the perfect use of summer and fall greens, readily available at farmers markets across the area. Though Danielle chose kale for her demo, the dish could be made with collard greens, chard, or even sweet potato greens!

If you couldn't make by the garden on Saturday, don't fret - she left the recipe to share with you all:

Summer Greens Slaw with Peanut Dressing

2 bunches of greens (kale, collard, chard)
2 bell peppers, any color, cut into thin strips
1 large carrot, peeled and shredded
1 large handful mint, chopped
1 large handful basil, chopped
3/4 cup peanut butter
1/4 cup canola oil
3 Tablespoons white vinegar
1 Tablespoon packed brown sugar
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 cucumber, seeded and finely chopped


1.  Wash greens well. Pull center rib out of greens and thinly slice

2.  In a large bowl, toss kale and rest of vegetables and herbs.

3.  In a tightly sealing glass jar or plastic container, combine peanut butter, oil, vinegar, brown sugar, salt and red pepper flakes. Shake well.

4.  Pour mixture over slaw and toss well. Garnish with cucumbers.

5.  Enjoy!