As a GCG marketing intern, one of the many perks of the job is getting to experience the various tasks of Green City Growers Employees. Last month I had the great fortune of getting to tag along with Laura, GCG’s Director of Horticulture and Lead Farmer. On that particular day, she was driving up to Lynnfield, MA with GCG’s farming intern to work on the rooftop farm at Whole Foods.
It's November, which means the days are colder and shorter and it's time to break out your favorite hardy soup recipes! Participants from our Dedham Parks and Recreation garden program shared one of their favorites: Portuguese Caldo Verde (green soup). It's a hardy, nourishing soup made with potatoes, onions, finely-shredded kale and olive oil, served with chourico (spicy smoked sausage) and corn bread.
There are lists upon lists of reasons to love Boston. Narrow winding streets, a special way of speaking (Sumnah, not Sumner), a city of firsts including the first college (Harvard) and the first rooftop farm on a grocery store.
Rain, wind, cold... Bring on the soups, stews and chilis! It's definitely the season, and what's better than coming home at the end of the day to house filled with the deliciously warming smells of a crock pot chowder? Following is one of our absolute favorites, what we call the Harvest Chowder of Love.
Bread: the final frontier... Because we have a LONG way to go to conquer our complete dependence on and addiction to this American staple. I mean, bread IS the perfect vehicle for a hamburger, BLT, steak bomb, even cucumber and hummus sandwich. Where would we be without bread? Stuck in salad land forever. Or would we?
