It is another fantastic day in the Garden of Eden, and we are giving thanks for more than enough of everything in this abundant life of freedom!  

We made a delicious feast for our volunteers today, cooking over fire on our rocket stoves in our sustainable outdoor kitchen! As usual, there was more than enough food for everyone, and we are happy to share our abundance with you.

Today we made a wonderful taco feast! 

We started with a beautiful garden fresh salad. We started with a bed of mixed greens including lots of fresh cilantro, red onions, broccoli, cherry tomatoes, red bell pepper, carrots, and snow peas. This was wonderful on its own or as a garnish for the tacos! 

For our meat eaters, we prepared chunks of pork slow simmered in a fresh green chile verde sauce. 

For another protein option, we made tricolor quinoa! This is a favorite dish around here because it has all the satisfaction of a grain dish, but it is actually a seed. It is prepared similar to rice by boiling it in water, and we add a little salt to give it extra flavor.

We made a side of delicious sautéed onions with sliced mushrooms and garlic.

One of our favorite condiments is a very easy sauce with garlic, salt, herbs, and olive oil. Today we had lots of fresh cilantro, but it works with any herbs. It's a snap to put together, and it adds an immense flavor boost to anything it's drizzled on! It tastes better as it marinates longer, but we devour it all very quickly after whipping it up.

For more condiments, we set out bowls of creamy, thick sour cream and spicy, limey salsa! These are classic dressings for Tex-Mex tacos.

We also offered rich guacamole with fresh avocados, tomatoes, garlic, onions, and lime juice, crumbled queso fresco (a fresh Mexican cheese), and slivers of sweet, colorful peppers. 

For our dairy lovers, we made a big pile of shredded cheddar cheese for topping salads and tacos!

Finally, we offered a steemy stack of fresh flour tortillas for wrapping up all of the individual elements.

The wonderful thing about a spread like this is that everyone can prepare exactly what they want to have! Here, we started with a flour tortilla and filled it with green chile portk, sautéed peppers and onions, peppers, and shredded cheese.

For another variation, we used a flour tortilla with tricolor quinoa, pork chile verde, queso fresco, salsa, cheddar cheese, a dollop of sour cream, and a schmear of green guacamole! 

Look at this beautiful, filling burrito! It was awesomely delicious and plenty substantial for this cold winter weather we're enjoying this week. 

As a totally different option, we used the same elements to make a dank quesadilla plate! We melted cheddar cheese on a flour tortilla and topped it with onions and mushrooms. When the tortilla got a little crispy and the cheese was gooey enough, we folded it over and cut it into triangles. We rounded out this fantastic plate with salad and quinoa, and big spoonfuls of guacamole, sour cream, and salsa. 

Our taco feast was a big hit with lots of food for everyone! 

Food is important, and we hope to inspire people to really take time to eat, enjoy it, and share it with someone you love. We also hope to inspire more and more sustainable practices in regards to food! 

Food is an honored & elemental part of our daily life in community. You can learn more about our unique, intimate, and super sustainable relationship with food here!

Photos are original to our epic feast and highlight just a taste of the thousands upon thousands of free meals we share every single year. 

We are happy & grateful to share our abundance - there's more than enough of everything! If you or anyone you know wants or needs food, contact us - we will give you free food, no questions asked. We make this offer every single day, because we are here to help one and all.

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