This week marks our first harvest! The
Purple Bush Beans are ready to be picked, and after digging up this Roasted Garlic Parmesan Purple Beans recipe I have to admit that I was asking myself why I didn't leave the greenhouse this afternoon with enough to try it out! We have basil, shallots, beans, sweet jalapeños, tequila bell peppers, sugar rush cherry tomatoes, and more.
We have received many emails from people that would like to be on our list for fresh veggies. Our goal is to first provide fresh produce to community members that are in need. Next we will contact anyone that would like to give a donation to help offset the cost of seeds, plants, and maintaining the garden and greenhouse. Over the next couple of weeks we expect to have lots of vegetables to harvest, so if you haven't signed up yet just scroll to the bottom of the page and send me a message.
What a difference just a couple weeks have made! Although the humidity has been a little unbearable at times, it has certainly made for a wonderful growing season at the SBS greenhouse.
I will be reaching out weekly to everyone that has signed up to notify you of the produce that we have available, and I will even share some great recipes you can try. If you decide to collect some veggies and give some of our recipes a try, then reach out. I would love to see your pictures!
Wishing you much health and happiness,
Director of Wellness and Recovery Services
Roasted Garlic Parmesan Purple Beans
1 pound fresh green beans, trimmed and washed (I used yellow and green beans)
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
2 teaspoons minced garlic
1 egg, beaten
1 teaspoon garlic powder
Sprinkle of salt
Preheat oven to 425 degrees Fahrenheit.
In a large bowl whisk together the oil, garlic, egg, garlic powder and salt.
Add the green beans and toss until fully coated with the egg mixture.
Sprinkle the Parmesan cheese on the green beans.
Spread the beans out on a foil-lined baking pan.
Bake for 15-17 minutes.
Place under broiler for 2 minutes.
Serving Size: 4
Saturated Fat: 4
Unsaturated Fat: 8
Trans Fat: 0