UWO
Community Gardens
UWO Community Gardens
The University of Wisconsin Oshkosh Community Gardens project started in 2006 when a group of students decided to create an organic garden on campus as a way to build community and connect us to the earth. While the garden would be on campus, the goal was for it to eventually become a place where people in Oshkosh could also have garden space, which is difficult to find in the city.
The basic purpose of the community gardens was to have a space where community members could get to know one another while taking care of one of our basic needs — nutritious food. Since no two people garden exactly the same way, you can always learn new things and teach things to other people.
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Chives:
-Add to potato recipes
-Put into scrambled eggs or an omelet
-Dry and store for all year use -
Oregano:
-Add to your favorite bread or roll recipe
-Add to pasta sauces
-Dry and store for all year use
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Asparagus:
-Roast in the oven with parmesan cheese
-Eat fresh in a salad
-Sauté with butter and garlic
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Egyptian Walking Onion:
-Use to top baked potatoes
-Add to scrambled eggs
-Substitute for white onions
-
Rhubarb:
-Rhubarb Crisp (recipe)
-Use to make jam
Rhubarb Crisp
- 4 cups diced rhubarb
- ⅔ cup white sugar
- 1 Tablespoon graded orange peel
- Pinch of salt
- ½ cup brown sugar
- ½ cup rolled oats
- ½ cup all purpose flour
- ⅓ cup butter or margarine
- Mix together rhubarb, sugar, orange peel and salt
- Place in a 8×8 buttered baking dish
- Combine brown sugar, oatmeal, and flour in a separate bowl
- Sprinkle brown sugar mixture over rhubarb mixture
- Top with slices of butter
- Bake in a 350 degree oven for 30-45 minutes.
Enjoy by itself or with a scoop of vanilla ice cream!
Kale Salad
Carrot Ginger Dressing
- ½ cup chopped roasted carrots, from 3/4 cup raw carrots
- 1/3 to ½ cup water
- ¼ cup extra-virgin olive oil
- 2 tablespoons rice vinegar
- 2 teaspoons minced ginger
- ¼ teaspoon sea salt
Salad
- 1 batch Roasted Chickpeas
- 1 bunch curly kale, stems removed, leaves torn
- 1 teaspoon lemon juice
- ½ teaspoon extra-virgin olive oil
- 1 small carrot, grated
- 1 small red beet, grated*
- ½ watermelon radish, very thinly sliced
- 1 avocado, cubed
- 2 tablespoons dried cranberries
- ¼ cup pepitas, toasted
- 1 teaspoon sesame seeds
- Sea salt & Freshly ground black pepper
Instructions
1. Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
2. Place the kale leaves into a large bowl and drizzle with the lemon juice, ½ teaspoon of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
3. Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more good pinches of salt and a few grinds of pepper, and toss. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.