It is a lovely 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 full time volunteers on our indoor wood burning stove rather than on the rocket stoves of our sustainable outdoor kitchen. We stayed nice and toasty, had a fantastic meal, AND heated water for showers for super sustainable efficiency. As usual, there was more than enough food for everyone, and we are happy to share our abundance with you!

We have a small crew at the Garden of Eden today, so we made a fun finger foods feast!

We had an eclectic "clean out the fridges" spread with garden salad, crispy falafel, chicken nuggets, pizza, broccoli with cheese, vegan pastries, and a variety of dipping sauces. 

We started with one of our yummiest salads of the season. We have a great variety of greens popping up all over the property, so we started by picking a big basket of mixed greens and gently tore them into bite sized pieces for the base of our salad. We topped the greens very simply, with bright, edible yellow broccoli rabe flowers, shredded parmesan cheese, a sprinkling of herbs, and crispy pea pod chips. It was easy and delicious, with tons of chlorophyll!

We served one of our favorite condiments, a quick and easy chimichurri sauce. To make this, we chop big handfuls of fresh herbs from the garden along with many cloves of raw garlic, and marinate it in olive oil with pink Himalayan salt. It is delicious, full of nutritious compounds, and makes a great dressing on salad or dip for other dishes.

This was a child-friendly menu, with lots of little finger foods and bite sized treats! We had some chicken nuggets hanging out in a freezer, so we heated them on the wood burning stove along with a small pepperoni pizza.

We also made a tray of vegan pastries! These savory specimens have vegan sausage, and no dairy or eggs to make the crust. We offered a creamy nut based spread on the side to add another layer of flavor for those who wanted to dress up their pastries.

We also made falafel! This is a fun and easy Middle Eastern recipe with chickpeas and herbs mixed together and fried until golden brown and crunchy. We served these with a delectable yogurt-tahini sauce on the side. 

We made some steamed broccoli, and melted cheddar cheese all over it for extra flavor and texture.

It was a great spread! The small crew we had on site today had plenty of food, and we enjoyed the party-like appetizers and finger foods.

So much delicious, nutritious, sustainable foods! Thanks for sharing our daily feast with us.

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! 

We do all of our cooking over fire, using wood that was otherwise destined to end up in a landfill! This is our indoor wood burning stove in action - it cooks our food, warms our communal space, and heats water for hot showers all at the same time!

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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