They will also be developing life skills with the guidance of fabulous community partners (including Franklinton Library, Franklinton Cycle Works, Integrated Behavioral Health Services, and Franklinton Development Association). These students and their families are long-time Franklinton residents who have lived in our neighborhood for years, if not generations.

 BEETS

ROASTED BEETS

Ingredients:

3 beets roots

2 sprigs of lemon thyme

2 tbsp of Olive Oil

Pinch of Salt and Pepper

Optional: 2 cloves of garlic

Directions:

Cut the beets into small bite size pieces. Coat them in Olive Oil and add a pinch of salt and pepper. Add a few springs of lemon thyme and throw it into the oven at 350 F for 45 minutes. Give them a nice toss at the twenty minute mark.

They become caramelized and absolutely delicious! These roasted beets can be paired with goat cheese as well.

Black Berries

Swiss Chard

sauteed swiss chard

Serving Size: 1

Ingredients:

2 Stalks of Swiss Chard

1 tbsp of olive oil

1 tsp of lemon juice

1/4 tsp salt

Directions:

Cut the Swiss Chard into bite size pieces. Heat a pan with the olive oil and add the fibrous ends first. Sauté them for 3-4 minutes until soft. Add in the greens and sauté for another 2 minutes until soft. Add lemon juice and salt on top and enjoy!

Cherry Tomatoes

This delicious mediterranean salad traditionally uses bulgur wheat. In this recipe we will be using quinoa. Quinoa is easy to digest and a wonderful source of protein. This salad uses a combination of vegetables that are currently in season including tomatoes, cucumbers, parsley, and mint. All of these ingredients are currently available at Franklinton Farms! I had so much fun making this tabouleh for our hardworking staff. I drove around the different lots to get everything I needed straight out of the ground/vine!

Directions:

1. Add the quinoa and 2 cups of water to a medium size pot. Bring to a boil and then let the quinoa simmer for about 12 minutes. It will be ready when there is no more water left in the pot and the quinoa is nice and fluffy. Let it cool.

2. While your quinoa is cooking… get chopping! Cut the cherry tomatoes in half. Cut the cucumbers into small bite size pieces. Thinly slice the green onions. Mince the garlic clove.

3. Separate the parsley and mint leaves from the stem. Then thinly slice it until it is very fine. You can also put the parsley and mint into the food processor to save time.

4. Combine everything into a big bowl. Add your salt and pepper. Fresh lemon juice and olive oil. Mix it up and dig in!

Green Beans

Blanched green beans

Directions:

Bring a pot of water to a boil.

Add desired amount of green beans to a pot of boiling water for 2-3 minutes. The beans will become a bright green color and tender but not too soft.

Quickly remove the green beans from the boiling water and add them into a bowl of ice water for 5 minutes.

Remove the greens beans from the ice bath and add your favorite spices.

Enjoy!!

KALE

Massaged Kale Salad

Ingredients:

4 Stalks of Kale

1/3 Lemon

2 tbsp Olive Oil

1 pinch of Salt

Directions:

Tear the kale leaves away from the stem. Cut up the kale into small ribbons. Begins to massage the kale with both hands- yes literally massage the kale! The color will change into a beautiful dark earthy green. Add the olive oil and continue to massage the kale. Add the juice of the lemon and salt. You can zest the lemon on top if you’re feeling fancy!

Thanks to the Buckeye ISA Program, the results of Victory Garden style programs has been recorded and shared.

We invite you to view the results yourself here.