Contact
Tim Van Wagner
Tim Van Wagner
We’d love to hear from you.
Email: livinglandsagrarian@gmail(dot)com
Phone: 530.205.8817
Mail: PO Box 1559, Nevada City CA 95959
Farmers
Tim Van Wagner
tim_van_wagner@hotmail (dot)com
Maisie Ganz
farmermaisie@gmail(dot)com
Leo Chapman
ltlfeet@yahoo(dot)com
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wow, that tim guy looks like a real heartbreaker…..
thanks for your time Tim.
Greg
Thanks to everyone for putting on a fabulous event last Saturday. It was a very special day and I was thrilled to be a part of it. Many of us asked about the recipes that were used that day and if they could be shared to those who attended. It was all so good! Mary had an awesome dried Kale and veggie quiche-YUM! Would love to remake them.
I hope to be a future volunteer!
Hi Shauna,
Of course – here are Mary’s recipes below! Enjoy!
Cilantro Pesto
What You’ll Need
3 cups cilantro
1/2 cup olive oil
1/2 cup walnuts (or other nuts)
3-5 cloves garlic
1/2 tsp salt
1/2 tsp cumin
hot pepper/hot sauce to taste
1/4-1/2 c lime juice (the secret yum!) to taste
Process in food process until smooth, adding extra olive oil if needed to attain to desired consistency. Serve with chips.
Garden Strata
What You’ll Need:
4-6 c assorted fresh garden veggies, diced and softened (barely cooked)
2 – 4 large whole grain tortillas
6 eggs
2 c cream or half & half
5 cloves garlic
assorted fresh garden spices (rosemary, basil, oregano, thyme, parsley, fennel, etc.)
salt & pepper to taste
1. Harvest assorted veggies and cook until just barely tender. All kinds of veggies are tasty – beets/greens, tat soi, squash, chard, broccoli – whatever you have.
2. Mix eggs, cream, spices.
3. Coat 9×13 pan.
4. Break tortillas into small pieces and cover bottom of pan.
5. Add 1/2 veggies, and half egg mix.
6. Repeat layers.
Bake at 425 for 15m or until egg is set, then decrease to 375 for 25m or until firm and lightly browned.
Kale Chips
What you’ll need:
Kale! (stripped of stems if preferred)
2-3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon honey
1 teaspoon salt
1. Slice kale into “chip” sizes – about 2 inch strips.
2. Massage kale with olive oil for 2 min.
3. Add other ingredients and massage for another 2 min.
4. Spread in a dehydrator, under the sun, or in the oven until kale is crispy.