What’s growing on?

Hi everyone! We hope that your first few weeks back on campus has been good so far. 

This month at the garden we have been harvesting the last of our summer crops. There has been a bountiful harvest of summer squash, figs, tomatoes, and delicious herbs such as basil, mint, and rosemary. Onions and garlic planted last fall are still being dried and being given to the food pantry on campus weekly. We have also started seedlings for the fall growing season.

Be sure to check out our upcoming events - especially our Grand Reopening which is happening on Monday, September 27th from 12-4pm! Scroll down for details.

Seasonal Recipe: Butternut Squash Soup
from WHISK (Wellness and Health Inspired Student Kitchens at SJSU)

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, chopped
• 1/2 tsp salt
• 1(3 pound) butternut squash, peeled, seeded, and cubed
• 3 garlic cloves, chopped
• 1tbsp chopped fresh sage (optional)
• 1/2 tbsp minced fresh rosemary (optional)
• 1 tsp grated fresh ginger (optional)
• 1 cup chopped swiss chard (optional)
• 3 to 4 cups vegetable broth
• Black pepper

• Large pot
• Knife
• Cutting Board
• Peeler
• Spoon
• Blender

• Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
• Add the garlic, sage, rosemary, & ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth.
• Optional: place soup back into pot and add chopped swiss chard. Simmer 5 minutes until swiss chard is slightly wilted. Serve immediately.

You can follow @whisk_sjsu on Instagram for more delicious recipes!