Contents No

Acknowledgements 4

Chive Cream Cheese 5

Radish With Greens 6

Homemade Ketchup 9

Pomodori Lentamente 10

Potato Eggplant Sabzi 11

Tomato Chutney 13

Zucchini Masala 14

Roast Chicken With Herbs 15

Yellow Squash 17

Fresh Salsa 18

Tomato Sauce with Basil 23

Karela (Bitter Gourd) Masala 24

Gongura Podi 25
Contents Page
Vegetable Medley 27

Bell Peppers and Potato Medley 28

The Best Pesto 29

Green Smoothie 33

Zoodles 34

Chill Lemonade 35

Eggplant in Peanut Sauce 37

The Zest Cleaning Spray 39

Israeli salad 40
Thank You
This year has been a unique learning experience for us all and we are
very grateful for having the opportunity to work with the Everett N.
"Eddie" Souza Community Garden. We want to thank the community
garden members for contributing to our cookbook. We value the time
each individual community garden member spent filling out our personal
recipe and story surveys because each and every one of these submissions
is what made our cookbook possible! Without their assistance, our team
would have never been able to create the project in the vision of the
garden community.
We would also like to extend a huge thank you to Derek Bryant, the
Everett N. "Eddie" Souza Community Garden director for his flexibility,
understanding, and support throughout this project. We appreciate all of
the time and effort he put into meeting with us weekly, connecting us to
community garden members, and most importantly directly sharing all of
our surveys with the community. We were able to learn about the purpose
of the community garden, develop knowledge around gardening, and stay
connected to the Santa Clara community during these unusual times.
These past ten weeks have been an invaluable learning experience and we
are so thankful to have experienced them.
We hope that you all enjoy this Cookbook and have a wonderful time
trying out all of the new and exciting recipes.
Thank you!

~4~
 Chive Cream Cheese
By: Derek Bryant
Garden Bed Number: G8
Dietary Needs: Not Informed

INGREDIENTS DIRECTIONS
Garlic Chives 1. Cut a bunch of garlic chive tops.
Cream Cheese 2. Discard weeds or dead leaves and
wash.
3. Chop the chives as tiny as
possible.
Note: 4. Empty a packet of philadelphia
Garlic chives grow all year cream cheese in a bowl.
round and should be chopped 5. Add the chopped chives and mash
frequently to keep them and mix with a wooden spoon.
healthy. I love how this recipe 6. Add more chives to taste.
takes almost no effort and you 7. Refrigerate for 12- 24 hours so the
can do this almost every time. flavors can mesh.

~5~
 Radish With Greens
By: Kamal Nihalani
Garden Bed Number: G9
Dietary Needs: Vegetarian

INGREDIENTS DIRECTIONS
7-8 pieces of radish chop into 1. In a pan put oil or ghee
cubes, discard the stem, chop 2. Put garlic sauté for one minute
the green leaves 3. Put green chili, put the chopped
2 pods of garlic chopped tomato and turmeric, sauté for few
1 tomato chopped minutes till the tomato is squashed
1 green chili chopped 4. Put chopped radish and the green
1/4 tsp turmeric powder leaves, cover the pan cook on low
1/2 tsp ghee or vegetable oil heat till tender (approximately for
Salt 10-15 minutes), then add salt to taste.
5. Enjoy.

~6~
Proud and Positive
By: Kevin Heller

Garden Bed G2 - Eddie Souza Garden

“I signed up for a plot because it sounded like a fun way to spend time with my daughter, and
it was. But in January of this year, over a dozen of us were laid off unexpectedly at work, and
I got to experience what it is like to apply for unemployment for the first time in my life. I
was focused on finding a new job and making ends meet, and suddenly the community
garden took on an even more significant role in my life.

Not only was I able to supplement our food budget with fresh, organic produce from the
community garden, which made my unemployment stretch further, but it's easy to get
dejected while looking for a job -- the garden was a place I could go and do something
constructive -- both tending my plants and chatting with fellow gardeners about the
weather, what's growing well, etc. -- just normal, everyday interactions. We also shared the
bounty -- it seemed like everyone had more than they could use, so I often came home with
more than enough. Overall, it got me out of the house and into the fresh air, getting some
exercise and helping me to stay positive.

Finally, there is a certain pride that comes with showing up to family events with excess
produce. It may sound odd, but bear with me: to be able to show up to a birthday party or
BBQ bearing bunches of spinach, lettuce, arugula, kale, or onions feels pretty good: like I
could still contribute to a family meal, despite being unemployed.”

~7~
Basil
When growing basil, I tend to plant
it in the late spring, early summer
because this particular herb enjoys
warmth. I also personally keep my
basil in a large pot, rather than the
ground, so that I can bring it in at
{{Image}} night to avoid frostbite. I have also
discovered that it is a good idea to
use soil with either manure or
compost to allow this herb to
flourish.
See pages 10, 23, 29, 34 for more.

Roma Tomatoes
Caring for roma tomato plants is
similar to regular tomatoes. I
prepare my tomato bed by adding
compost or slow release fertilizer.
Then after planting the tomato
plants, water them once a week.
{{Image}} When the roma tomatoes are 6-12
inches tall, I begin staking the
tomatoes up off the ground.
Fun fact: roma tomatoes ripen one
at a time vs. continually
See pages 6, 9, 10, 11, 13, 18, 23, 27, 40 for
more.

~8~
 Homemade Ketchup
By: Karen
Garden Bed Number: G34
Dietary Needs: Vegan

INGREDIENTS DIRECTIONS
2kg beautiful ripe tomatoes, 1. Put the spices into a tea infuser or
chopped (best not to use cherry a cheesecloth bag.
size, as too much fibre) 2. Put all the ingredients into a large
500g apples, chopped pot and bring to a boil.
500g onions, chopped 3. Lower to a gentle simmer and
4 tbsp cloves cook uncovered for 1.5-2 Hours, until
2 tbsp allspice berries the onion is very soft.
1.5 tbsp black pepper 4. Remove the spices and blend - I
500g white sugar use a stick blender, but you could do
2 tbsp salt it in batches in a regular blender.
300mL malt vinegar (if you 5. Strain back into the pot and bring
can't find it, use red wine to the boil. Check for a nice thick
vinegar) ketchup texture - if too loose,
simmer it a little longer. If too thick,
add water a little at a time.
6. Taste for seasoning.
7. Pressure can in jars or bottles, or
freeze to store - makes around 3l of
sauce.

~9~
 Pomodori Lentamente
By: Ken Schmidt
Garden Bed Number: G28
Dietary Needs: Not Informed

INGREDIENTS DIRECTIONS
Jersey Devil Tomatoes (or 1. Halve each tomato, place on a
Roma, San Marzano) large baking sheet, drizzle tomatoes
Extra Virgin Olive Oil with olive oil, then with the balsamic
Balsamic Vinegar vinegar, sprinkle lightly with the
Garlic garlic and herbs.
Oregano 2. Roast in a 200 f oven for 10 - 12
Basil hours.
3. Great alone, or on pizza, in
sandwiches, added to sauté's,
scrambled eggs and more.

~10~
 Potato Eggplant Sabzi
By: Jamnu Tahiliani
Garden Bed Number: G9
Dietary Needs: Vegan, Vegetarian, Gluten Free

~11~
INGREDIENTS DIRECTIONS
3 eggplants medium size 1. Finely chop garlic, green chilies,
2 potatoes medium sized tomatoes, and coriander leaves.
2 tomatoes medium sized Thinly slice the onion and
1 red onion medium sized grate ginger. Dice the eggplants and
4 garlic cloves potatoes in medium-sized pieces.
1 small piece of ginger 2. Heat oil in a pan and add cumin
2-3 green chilies seeds, when they start spluttering,
Coriander leaves add garlic. Saute for a few seconds.
1/2 tsp cumin seeds 3. Next, add onion and stir fry until
1/4 tsp turmeric powder it starts turning brown.
1/4 tsp red chili powder 4. Add tomatoes, green chilies, all
1/2 tbsp coriander powder the spices, and salt. Mix, cover the
Salt as per taste pan and cook until the tomatoes
1 tbsp mustard oil or any cooking turn mushy.
oil of your choice 5. Once the tomatoes are done add
potatoes, mix well. Cover the pan
and cook until the potatoes are half
cooked.
6. Add eggplant, mix, and cover the
pan. Cook covered for another
12-15 minutes or until the eggplants
are nicely cooked. Keep on stirring
after every 4-5 minutes.
7. When the eggplants are cooked
add grated ginger and chopped
coriander leaves. Mix, cover the pan
and cook for another 1-2 minutes
and then switch off the gas.
8. Garnish with chopped coriander
leaves and serve with roti/ paratha
or rice

~12~
 Tomato Chutney
By: Mahesh Nihalani
Garden Bed Number: G9
Dietary Needs: Vegan, Vegetarian, Gluten Free

INGREDIENTS DIRECTIONS
Tomatoes 1. Heat mustard oil in a pan, put
Garlic mustard seeds and fenugreek seeds
Green chilies till they crackle.
Salt (to taste) 2. Add chopped green chilies,
Pinch of sugar crushed garlic, chopped tomatoes,
Fenugreek seeds salt to taste, a pinch of sugar and
Mustard seeds and mustard oil keep cooking it until it is fairly dry
and the oil is separated from
tomatoes.
3. Put in a glass jar and refrigerate.
(Enjoy as a spread, with parathas,
samosas.

~13~
 Zucchini Masala
By: Meena Palaniappan
Garden Bed Number: G9
Dietary Needs: Vegetarian

INGREDIENTS DIRECTIONS
2 tsp oil 1. Heat oil in a frying pan and saute
1/2 tsp mustard seed the mustard seed.
2 pinch of chili flakes 2. When mustard seed pop, add curry
1 small onion (chopped) leaves chili flakes and onion.
3-4 curry leaves (optional) 3. When onion become golden add
2 zucchini (washed and cut into zucchini and cook in a low flame.
small cubes) 4. Add the salt when zucchini tender
Salt (to taste) and soft. Remove from heat. (No
need to add water for cooking
if it looks dry when it's cooking, add
very little water for cooking).
5. Enjoy with rice or bread.

~14~
Roast Chicken With Herbs
By: Karen
Garden Bed Number: G34
Dietary Needs: Not Informed

~15~
INGREDIENTS DIRECTIONS
Roasting chicken 1. Dry the chicken well and lift the
2-inch springs of Fresh herbs skin from the breast and thighs.
(anything you're growing, my 2. Carefully slip an herb sprig under
favourites include sage, tarragon, the skin, in as many places as you
thyme, rosemary, parsley, chives or can reach. (I try to put herbs
onion greens. Use a mix or all the covering as much of the meat as
same.) possible, including the drumsticks
Salt and pepper (I use white pepper and inside the cavity.)
for this recipe, but black is good 3. Season very well with salt, inside
too) and out. Leave the chicken
uncovered on the lowest shelf of the
fridge overnight to dry the skin.
3. Put a heavy ovenproof skillet into
the oven and preheat to 425 degrees
fahrenheit.
4. Season the chicken again with
more salt and pepper, then carefully
place the chicken breast side down
into the hot skillet.
5. Roast for around one hour,
carefully flipping the chicken every
20m. (Larger chickens may need
longer - test with a thermometer or
see if the juices are clear and the
joints loose).
6. Serve with roast veggies or a
salad - the pan juices make
delicious gravy or salad dressing.

~16~
 Yellow Squash
By: Meera Rao
Garden Bed Number: G9
Dietary Needs: Vegetarian

INGREDIENTS DIRECTIONS
1 medium yellow squash 1. Dice squash into small pieces.
1/2 tsp cumin seeds 2. In a frying pan heat oil. Add
1 cup yoghurt cumin and fry lightly.
1 tsp oil 3. Add diced squash and cook
Salt to taste covered until soft, add salt. You can
eat warm.
4. To enjoy cold, remove from stove
and allow it to cool to room
temperature. Add yoghurt and serve
cold.
5. Enjoy!

~17~
 Fresh Salsa
By: Ramona Rodriguez-Surdez
Garden Bed Number: G14
Dietary Needs: Vegetarian

INGREDIENTS DIRECTIONS
Tomatoes 1. Puree the fresh tomatoes
Hot chile peppers (to taste) 2. Puree the pepper and add and
2-4 cloves garlic taste as you go to get the heat you
1/2 cups cilantro (add more to prefer.
taste) 3. Puree a couple of garlic cloves and
2 limes worth of juice at least 1/2 cup of cilantro.
1 tsp Salt and pepper 4. Mix all the ingredients
5. Add about a tsp each of salt and
Note: I don't measure pepper and the lime just of at least 2
anything, I use how ever many limes.
tomatoes any type I have on 6. Taste and either add more peppers
hand, I just use a food for more heat and more salt if
processor. needed.

~18~
 A Taste of Culture:
Priya Living
By: Mahesh Nihalani
Garden Bed G9 - Eddie Souza Garden

“Priya Living is the brainchild of Arun Paul, a business graduate

from Stanford who was looking for a place for his retired parents,
but wanted a place which felt like home and the people lived
together like a family. Where there was no loneliness but fun
activities to keep the Residents constructively occupied and
happy.

He looked all over the US but could not find any such place, so
decided to start Priya Living in may of 2013, with its first property
in Santa Clara. We now have three properties in the Bay area and
one in LA. Arun believes that Life is meant to be lived and
enjoyed together and is better when it’s shared together.”
~19~
“At Priya Living this spirit of meaningful human connection is at
the center of all that we do. We offer multi-generational living
communities that are made for all ages to gather together, with a
very special place for Seniors.

Our residents are given a space to connect and to reconnect.

Whether it’s in response to the economy, to reduce carbon
footprints, or to combat loneliness, communal living is growing in
popularity. And while the nuclear family still holds strong, there’s a
trend towards embracing a more communal, multi-generational
family style. At once a new way of living and a reconnection to
traditional ways of life. Language, food, music, and celebrations
allow us to engage with one another. And we believe that the Fun
of Life should never end.”

~20~
“Since Corona Virus started in early March of 2020, we at Priya Living
have observed all necessary protocols of social distancing, wearing face
masks, no outside visitors, except immediate family.

Also all the residents have been regularly reminded to maintain

cleanliness and hygiene, wash hands all the time. Signs and notices as
reminders are placed all over and arrangements have been made to
install sanitizing stations around the property and staff is made to
clean and sanitize the property at frequent intervals. All the grocery
and medicine purchases for the residents is also done as needed, by the
staff.

All our programs like Yoga, meditation, Brain Club, Music, dance
therapy, movie club, jeopardy, karaoke, etc. are all done regularly on
zoom. Only Laughing Yoga and Lawn games once a week are outside in
our huge open courtyard, maintaining social distancing and wearing of
masks.
In fact, our seniors during the pandemic got together and even stitched
face masks for the community and knitted beanie caps and scarfs for
the children's hospital.”
~21~
“Gardening, pre pandemic, has been a favorite activity of the Seniors,
and they have benefited a lot from the weekly trips to the Garden,
both in terms of excitement in growing the vegetables they love and
the bonding time they spend with each other, outside in fresh air, and
ofcourse the good exercise they get . We harvest our vegetables on a
weekly basis and these are then distributed amongst the residents
who cook them weekly and everyone shares to enjoy different flavors
and recipes.”

~22~
 Tomato Sauce with Basil
By: Ramona Rodriguez-Surdez
Garden Bed Number: G14
Dietary Needs: Vegetarian

INGREDIENTS DIRECTIONS
8 pounds roma tomatoes 1. In large saucepan, cook tomatoes
1/4 cup chopped fresh basil and basil over medium-low heat
1 large onion minced until tomatoes are soft.
3 cloves of garlic minced 2. Meanwhile, in medium skillet,
1/2 cup olive oil and salt and saute onions and garlic in olive oil
pepper to taste until onions are translucent.
3. Add onion mixture to tomato
mixture and add salt and pepper. Let
simmer on low heat for 2 hours or
until thick.
4. (Optional) blend in food processor.

~23~
 Karela (Bitter Gourd) Masala
By: Sheela Jangla
Garden Bed Number: G9
Dietary Needs: Vegetarian

INGREDIENTS DIRECTIONS
500g karela (bitter gourd) 1. Wash and cut the karela into
1 large onion properly sliced slices.
Salt to taste 2. In a karai add oil and let it heat
1/2 haldi (turmeric) .Then add the karela and fry it for 2-3
1 tsp red chilli powder mins.
1 tsp coriander powder 3. Then add the sliced onions and fry
1 tsp saunf powder it for another 2- 3 mins .
1 tsp amchur powder (dry 4. Now add the spices expt the
mango powder) amchur powder.
2 tsp mustard oil 5. Mix it will and cover it until the
2 green chillies karela's are tender.
6. Open the lid and and check if the
karela's are tender.
7. Then add amchur powder and
chopped green chillies and fry it
well.
8.Fry it for another 2 mins .
9. Cover the lid and turn the flame to
off mode.
10. Serve it with rice or roti.

~24~
 Gongura Podi
By: Lara Ruffolo
Garden Bed Number: G1
Dietary Needs: Not Informed

~25~
INGREDIENTS DIRECTIONS
2 cups gongura leaves 1. Separate the leaves from the
8 dry red chilies stems of the gongura branches.
Garlic few pods Wash the leaves well with water.
Salt to taste Drain the water completely and
Tamarind little make it dry in the shaded area.
2 tsp urad dal 2. Water must be completely dry.
1/4 tsp methi seeds The leaves should dry in the shaded
2 tsp coriander seeds area. It takes 4 days to leaves to
1 tsp jeera (cumin seeds) completely dry.
2 tsp oil 3. When the leaves are dry, place
Curry Leaves then in the oven and heat it for 1
minute like couple of times then,
place the pan on the burner and add
Note: the oil and heat it.
I dry a lot of leaves and then stuff 4. Add the urad dal and fry in low
them into jars. It’s also good to heat.
dry-roast 1.5 Tbsp of sesame seeds, 5. Now add the methi seeds,
grind them in the spice grinder, and coriander seeds, jeera, dry chilies,
add them to the mix. Then add garlic, curry leaves one by one. Fry
them to everything else in the food it and take out from heat and keep
processor and use it to grind it aside.
everything to powder. 6. Take the pan and heat it. Add
little oil and fry the dried leaves for
2 minutes and keep it aside.
7. Now take the mixture in the jar,
tamarind and blend it.
8. Now add the salt and fried leaves
and blend it again. Blend until you
have a smooth powder.
9. Serve it with hot steamed rice. It
tastes yummy!
Bon appetit!

~26~
 Vegetable Medley
By: Subhadra Shirodkar
Garden Bed Number: G9
Dietary Needs: Vegetarian

INGREDIENTS DIRECTIONS
All the vegetables mentioned 1. Boil all the vegetables except
have to be cut into 2” and 1/4 in tomatoes in just enough water; add
thick strips. salt. When the vegetables are almost
1 cup each of cut zucchini, cooked add the tomatoes. Don't
squash, carrots, sweet overcook.
potatoes, green peppers, 2. Grind to a paste coconut, green
heirloom tomatoes (or ordinary chillies, curry leaves and curd.
tomatoes) 3. Add the paste to the vegetables;
2 cups of shredded coconut mix well; add coconut milk and take
Few curry leaves the vessel from the stove, transfer to
2 green chillies a bowl;
1 cup curd 4. Add 2 tsp of coconut oil last over
1 cup coconut milk the vegetable. This is optional.
Salt to taste

~27~
 Bell Peppers and Potato Medley
By: Sudhakar Ingle
Garden Bed Number: G9
Dietary Needs: Vegetarian, Dairy Free

INGREDIENTS DIRECTIONS
5 medium size potatoes 1. Put two tablespoon of oil in a pan.
5 green peppers and 1 red 2. Keep it the stove medium and let
pepper to get the color the oil get warm.
chopped in small pieces 3. Put little mustard seeds and cumin
2 tbsp of oil seeds till they crackle.
1 tsp turmeric 4. Put one spoon of turmeric and add
1 pinch of asafoetida asafoetida.
Salt to taste 5. Put all the vegetables and cover
1 tsp of sugar, mustard seeds, pan for 10 minutes.
full cumin seeds 6. Open it and add one spoon of
3 tbsp chickpea flour sugar and half spoon of salt and mix
it thoroughly for another 10 minutes.
7. Add three tablespoons of chickpea
flour.
8. Our vegetable is ready to be
served.

~28~
 The Best Pesto
By: Nancy Biagini
Garden Bed Number: G49
Dietary Needs: Not Informed

~29~
INGREDIENTS DIRECTIONS
4 medium cloves garlic (or more, to 1. Using a mortar and pestle,
taste) combine garlic and sea salt and
Generous pinch coarse sea salt grind to a paste. You can also use a
3 ounces basil leaves (at least a blender or food processor).
4-ounce bunch, if you don't grow 2. Add basil leaves, a handful at a
your own, test the basil plants at a time, and grind against the walls of
place like Sprouts for the most the mortar; it's easier to use a
aromatic leaves. I never use the circular grinding motion than to try
pre-cello packaged basil) to pound the leaves with the pestle.
2 tbsp (30g) pine nuts Continue until all basil leaves have
2 1/2 tbsp (1 ounce) grated been crushed to fine bits and have
Parmigiano Reggiano released their green liquid.
2 1/2 tbsp (1 ounce) Pecorino Fiore 3. Add pine nuts and gently crush
Sardo (see note above) with pestle, then work into a paste
1/2 cup plus 2 tbsp (150ml) mildly with basil and garlic (or use
flavored extra-virgin olive oil blender, etc.).
4. Add both cheeses and continue to
use pestle to grind into a paste (or
use blender, etc.).
5. Slowly drizzle in olive oil,
working it into the pesto with a
wooden spoon until incorporated
(or use blender, etc.). Pesto can be
served with pasta immediately, or
transferred to a jar or container,
covered with a small layer of olive
oil, sealed, and refrigerated
overnight.

~30~
 The Gardening
Journey Continues
By: Sheela Jangla, Kamal Nihalani,
and Subhadra Shirodkar
Garden Bed G9 - Eddie Souza Garden

Kamal’s favorite plant to

grow in the garden is
Sheela is from Mumbai, India eggplant.
and has been a part of the
Santa Clara community since Favorite memory in the
the start of September 2018. garden: Sitting with friends
and enjoying a picnic
Favorite plant to grow: Bitter
gourd

How has COVID-19 affected your life

and how are you working to overcome it?

“Covid has affected my life in so many

ways just as it has affected others.
Meeting people, going shopping, eating
out, celebrating festivals, postponing
appointments with doctor which are not
urgent. But in Priya Living most of these
are addressed. We do all activities via
zoom, sit in the big courtyard following
protocol, celebrate festivities following
protocol and try to make the best of the
situation.” -Subhadra
~31~
Carrot
Carrots flourish when they are grown
in cool temperatures, so I tend to
plant them in early spring or late fall.
I tend to plant my carrots in natural
soil from my backyard, but later add
fertilizer when the tops are about 3
{{Image}} inches tall. I often water my plants in
the morning, so that they have time
to dry during the day, rather than
become moldy overnight due to the
soil being too moist.
See page 27 for more.

Lettuce
The best time of year to grow lettuce
is during the fall or spring, as lettuce
is a cool temperature crop. I also
prefer to use manure in my soil, so
that there is more drainage, which
can help the plant grow larger. When
{{Image}} watering, I tend to water often, but
only in small sums of water, so that I
can keep the soil wet, but not cause
the roots to grow too deep.

~32~
 Green Smoothie
By: Renae McCoy
Garden Bed Number: None
Dietary Needs: Vegan

INGREDIENTS DIRECTIONS
1 large handful of spinach 1. Thoroughly wash spinach and kale
2-5 leaves of kale leaves.
1 tbsp of pumpkin seeds 2. Peel and cut mango.
1 tbsp of hemp seeds 3. Peel and cut banana
1 tbsp of chia seeds 4. Peel and grate ginger
1 cup of mango 5. Add all ingredients to blender
1 banana 6. Add water to blender. Water varies
1 tsp of grated ginger on desired consistency.
1 tsp of cinnamon 7. Blend until completely smooth.
Water as needed 8. Add to a glass and serve.

~33~
 Zoodles
By: Renae McCoy
Garden Bed Number: None
Dietary Needs: Vegan

INGREDIENTS DIRECTIONS
1 oz arugula 1. Put zucchini into spiralizer to turn
1 oz basil it into a noodle shape.
1 oz cilantro 2. Blend all ingredients, except
4 oz spinach zucchini noodles, in a blender until
Olive Oil smooth.
1/2 tsp maple syrup 3. Place zucchini noodles into a
3 oz lemon juice bowl.
1 tsp balsamic vinegar 4. Pour smoothly blended
1 tsp salt ingredients over the top of the
1 zucchini zucchini noodles.
5. Top with a basil leaf.
6. Enjoy!

~34~
 Chill Lemonade
By: Jonathan Ho
Garden Bed Number: None
Dietary Needs: Vegetarian, Gluten Free

INGREDIENTS DIRECTIONS
1 lemon slice 1. Pour 2 teaspoons of honey into
3 thin slices of ginger your cup.
2 teaspoons honey 2. Cut your ginger into thin slices
1 cup of water and put a few slices into your cup.
3. Fill up your cup with water.
4. Heat up your water.
5. Peel your lemon and cut it into
slices, and place a slice into your
cup.
6. Stir until it is all mixed together.

~35~
Jalapeño
Jalapenos thrive in warm conditions
and need temperatures between 65
and 80 F. (18-27 C.) to germinate.
Water every other day or every third
day. Include a good plant food
product for fertilizing. Ripe
jalapenos are a 4 - 6 inches long, fat,
firm, and develop a bright sheen.
They will turn a bright green, then
begin to darken to a deeper green,
then to black, and then to red. Note:
the change in color has no effect in
spice, just age.

Lemons
Lemon trees are sensitive to
the cold and require a lot of
sunlight to grow lots of
lemons. Therefore, I
recommend planting your tree
in a place with direct lighting.
{{Image}} They grow the best at around
70 F. The type of soil does not
make much of a difference but
the best would be if the soil is
slightly acidic. Be sure to give
several gallons of water to your
tree at least once a week.
See pages 34, 35, 39, 40 for more.
~36~
Eggplant in Peanut Sauce
By: Subhadra Shirodkar
Garden Bed Number: G9
Dietary Needs: Vegetarian

~37~
INGREDIENTS DIRECTIONS
Small brinjals (eggplant) (10-12; if 1. If you are using small brinjals
you use long Chinese brinjals 4-5) split into 4 pieces. If you are using
For the sauce: long brinjals cut them into 2”
1/2 cup peanut powder(peanuts pieces and cut each piece into four.
roasted, skin removed and 2. Soak them in salted water for 15
powdered) mts.
1/2 cup shredded coconut 3. Deep fry them in oil and keep
1/4 cup sesame seeds aside.
1/2 cup sliced onion (sauteed in 4. Make a paste of all the
little oil) ingredients for the sauce adding
1/2 tsp tamarind paste little water.
For tempering: 5. Take a wok; add oil; add mustard
2 tbsp oil seeds; once the seeds crackle,add
1 tsp mustard seeds cloves, add curry leaves, turmeric
Few curry leaves tsp turmeric powder and asafoetida.
powder 6. Add the sauce paste, add more
1/2 tsp asafoetida water, add chilli powder, garam
3-4 cloves masala, salt and jiggery. Mix well
1 tsp red chilli powder and let the gravy boil to make a
2 tsp garam masala creamy sauce; adjust water.
Salt to taste 7. Lastly add the brinjals and let
1 tbsp powdered jiggery boil for some more time.
Coriander leaves 8. Transfer to a bowl and decorate
Oil for frying with coriander leaves.

~38~
 The Zest Cleaning Spray
By: Chrissy Diec
Garden Bed Number: None

INGREDIENTS DIRECTIONS
2-4 lemons (this cleaner uses 1. Peel lemons and place lemon peels
only the lemon peels) into large jar
Distilled white vinegar 2. Fill the rest of the jar with distilled
Water white vinegar
Large jar with lid 3. Close the jar and shake well
Spray bottle 4. Let the vinegar and lemon peels to
Essential oils (optional) steep for at least 1 week
5. After 1 week, strain the mixture
into a jar
6. Pour 1/2 cup of the mixture into a
spray bottle and dilute it with water
7. Shake the spray bottle to evenly
mix everything. Add 4-5 drops of any
essential oil for an added scent.
8. You're ready to get cleaning! Spray
on counters, tabletops, and sinks.

~39~
 Israeli salad
By: Dan Efroni
Garden Bed Number: None
Dietary Needs: Vegan, Vegetarian, Gluten Free,
Dairy Free, Kosher
INGREDIENTS DIRECTIONS
1 lb cucumbers, diced 1. Dice cucumber
1 lb fresh ripe tomatoes, 2. Seed and dice tomatoes
seeded and diced 3. Mince onions
1/3 cup minced onion (optional) 4. Mince parsley
1/2 cup minced fresh parsley 5. Put everything to a bowl
3 tbsp extra virgin olive oil 6. Pour olive oil, lemon juice, and
3 tbsp fresh lemon juice salt
Salt to taste (I use about 1/2 7. Stir together
tsp) 8. Enjoy!

~40~
 Index
Apple - 9 Onion Greens - 16
Amchur - 24 Oregano - 10
Arugula - 34 Parsley - 16, 40
Banana - 33 Peanut - 38
Basil - 8, 10, 23, 30, 34 Pine Nut - 30
Berry - 9 Potato - 12, 28
Carrot - 27, 32 Pumpkin - 33
Chia Seed - 33 Radish - 6
Chickpea - 28 Red Chili - 12, 13, 24, 26, 38
Chili Pepper - 18 Red Pepper - 28
Chives - 16 Rosemary - 16
Cilantro - 18, 34 Sage - 16
Clove - 9, 38 Sanuf - 24
Coconut - 27, 28 Sesame Seed - 38
Coriander - 12, 24, 26, 38 Spinach - 33, 34
Cucumber - 40 Squash - 27
Cumin - 12, 17, 26, 28 Sweet Potato - 27
Curry Leaf - 14, 26, 27 Tamarind - 26, 38
Eggplant - 12, 38 Tarragon - 16
Fenugreek - 13 Thyme - 16
Garlic - 6, 10, 12, 13, 18, 23, 26, 30 Tomato - 6, 8, 9, 10, 12, 13, 18, 23, 27, 40
Garlic Chives - 5 Turmeric - 6, 12, 24, 28, 38
Ginger - 12, 33, 35 Urad - 26
Gongura Leaf - 26 Yellow Squash - 17
Green Chili - 6, 12, 13, 24, 27 Zucchini - 14, 27, 34
Green Pepper - 27, 28
Hemp - 33
Jalapeño - 36
Kale - 33
Karela - 24
Lemon - 34, 35, 36, 39, 40
Lettuce - 32
Lime - 18
Mango - 33
Methi - 26
Mustard - 13, 14, 24, 28, 38
Onion - 9, 12, 13, 23, 24, 38, 40

~41~
In partnership with the city of Santa Clara, this
Cookbook was created by a group of ENGR 110
students at Santa Clara University

If you’d like to contribute to this, feel free to contact:

Derek Bryant—Recreation Coordinator

dbryant@santaclaraca.gov

408-615-3743

Everett N. Eddie Souza Community Garden

2380 Monroe St., Santa Clara, CA 95050

santaclaraCA.gov/communitygarden

We hope you enjoyed these

personal stories and recipes!