This past Saturday, 462 Halsey Community Garden hosted its very first community potluck. This series, financially supported by a Change By Us mini grant and community members, is meant to foster new relationships between neighbors, raise awareness about food justice in Bed Stuy and to facilitate a community-sustained support system in our neighborhood. We aim to also introduce community members to healthier food options and equip them with the tools to eat healthier at home with their families. The potluck featured locally grown produce provided by BedStuy Bounty and Grow NYC
Missed this potluck? NO PROBLEM, our next one will be held Saturday, September 7th at 5pm.
And without further ado, here are featured recipes that you should all try at home:
Black Bean and Corn Summer Salad
- 4 to 5 ears of corn (or one 15oz canned corn if you don’t have corn ears)
- One 16oz canned black beans
- 1 small red bell pepper finely chopped
- 1 small yellow bell pepper finely chopped
- 1/2 to 3/4 red onion finely chopped
- 1/2 pint grape tomatoes halved or quartered, depending on the size
- 2 to 3 garlic cloves minced
- 2 to 3 fresh limes, juiced
- 1 bunch cilantro chopped
- 2 teaspoons olive oil
- Salt and pepper
1) Roast corn in the oven at 350 degrees for 30-45 minutes. Remove from oven, and once cool, use a sharp knife to cut the kernels of the cobs.
2) Rinse the black beans and add them to the corn. Mix in all the other ingredients, including the salt and pepper to taste. Let it sit for at least 10 minutes before serving so all the flavors can blend.
Summer Squash Salad
1 summer squash (we used a yellow summer squash,)
1 garlic clove peeled, roasted and chopped
I tsp thyme
1 tbsp olive oil
2 cobs sweetcorn
1 tbsp butter
1 tbsp honey
I tbsp chili
1 bag fresh rocket leaves
100g feta cheese
1. Preheat the oven to 200C. Halve the squash and scoop the seeds out with a spoon. Cut into small wedges or chunks of around half and inch square. Keep the skin on as it is very thin and helps the squash keep its shape.
2. Place squash in a roasting tin with olive oil, garlic and thyme. Season with salt and pepper and mix together with your hands to ensure all is well coated. Roast for 30 minutes.
3. Meanwhile, remove husks from corn and place in a large saucepan of water. Bring to boil, put a lid on the pan and simmer for around 20 minutes until tender. Drain and cool (run under cold water if short of time). When you are able to handle it, cut the kernels off the cobs trying to keep them in large panels rather than individual kernels. Use a sharp knife for this – the panels should come off fairly easily.
5. Take a large salad bowl or plate and add the rocket. Add the squash and toss together. Add corn and fold through. Finally, crumble the feta cheese over the top.
1/4 cup chopped sage
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 stick butter
- Preheat oven to 425 degrees F
- Mix flour, baking soda and salt
- cut 6 tablespoons of cold butter into the flour mixture until it resembles course meal.
- Stir in sage
- stir in buttermilk
- Using a large spoon, place dough on a greased baking sheet (you can choose the size of scoops you’d prefer)
- Brush tops with remaining melted butter
- Bake until golden brown