Garden Recipes from Graze the Roof

by Lindsey Goldberg, Graze the Roof Program Manager

Graze the Roof Garden Fresh Salad

  • Harvest a basket full of fresh heirloom greens: butter lettuce, wild perennial arugula, Italian flat leaf parsley, miner’s lettuce, nasturtium leaves and flowers, brightly colored viola blossoms, spinach, and tender red Russian kale leaves.
  • Wash, dry and throw the greens into a big bowl.
  • Sprinkle a handful of raw sunflower seeds on top of the greens
  • Garnish with fresh feta cheese
  • Dress with olive oil and balsamic vinegar

…A salad full of color, flavor, crunch, and nutrition!

Graze the Roof Purple Beans

  • Harvest Royal Burgandy Green Beans off of their vine throughout the summer and early Fall!
  • Wash and trim pointy edges
  • Sautee in a pan with a tablespoon of coconut oil and the juice of a Meyer lemon, 2 minced garlic cloves, and a little salt and pepper to taste.
  • After the beans have been sauteed for 5 minutes, add a handful of slivered almonds, and sautee for another 3-4 minutes.

Serve Immediately!

Posted in Uncategorized
One comment on “Garden Recipes from Graze the Roof
  1. Simple but beautiful. I am a public school teacher in a k-12 alternative school. Gardening science is the corner stone for our school but it is also how we reach the the Wholeness of ourselves. Our lettuce garden is in various tubs outside our door…so exciting to send families home with a fresh salad, to see young people excited to serve and brag about our harvest @ our community gatherings.

    Congratulations in offering a REAL education!

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