The Sewickley Community Center Garden gives away garden fresh produce every Wednesday at the center.
The free farmer's market takes place between 11:30 a.m. and 1 p.m. throughout the summer months.
Last week, volunteer and Chef Cindy Neitz offered a cooking demonstration using garden ingredients. Watch the video and try the recipe for a healthy meal.
Kale Tomato Soup with Chickpeas and Cumin
Ingredients
- 3 tablespoons ginger, minced
- 1/4 cup olive oil
- 2 shallots, diced
- 1 zucchini, diced
- 2 cups water
- One ounce 28-ounce can whole peeled tomatos
- 1 bunch curly kale, stalks trimmed
- 2 tomatoes, diced
- 1 1/2 ounces canned chickpeas, preferably low sodium
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
Using an immersion blender (or transfering the soup to a blender in batches), mix the soup until fully blended. Mince the final ¼ of the kale and put into the pot with the second tomato. Simmer for an additional 5 minutes and then serve hot.
Source: www.thedailymeal.com
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