First signs of sugar snap pea bumper crop

11 Oct

Mystery Insect: What Bug Is This? Spotted recenly on the squash.

7 Oct

Thank You!

2 Oct


Many thanks to everyone who came out Saturday to celebrate the harvest from the 2018 season. Over 70 people shared dozens of homemade dishes featuring tomatoes, garlic, peppers, oregano, basil and other herbs. To see photos and recipes, click here.

Thanks to the kindness and generosity of these and other Concord Village residents, we raised funding for the 2019 garden season. Money raised will go toward soil replenishment, tomato plant supports, and other supplies. The community garden would not be possible without your enthusiasm and support.



Harvest Potluck Scenes and Recipes From Saturday September 29, 2018

2 Oct



Garlicky Swiss Chard and Chickpeas


  • 1 tablespoon olive oil divided
  • 2 bunches Swiss chard center stems cut out and discarded and leaves coarsely chopped
  • 2 cups low-sodium chicken broth or vegetable broth
  • 2 medium shallots finely chopped (about 1/2 cup)6 medium garlic cloves, minced
  • 5 ounce can garbanzo beans chickpeas, rinsed and drained
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and freshly ground black pepperto taste
  • 1/2cup crumbled feta cheese optional


  1. In a larges skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add half of hte chard and cook, 1 to 2 minutes. When the first half has wilted, add the remaining chard. When all of the chard is wilted, add the chicken broth. Cover the skillet and cook the chard until tender, about 10 minutes. Drain the chard through a fine sieve (strainer) and set it aside.
  2. Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic and cook, stirring, until they are softened, about 2 minutes. Add the chard and chickpeas and cook until heated through, 3 to 4 minutes. Drizzle the lemon juice over the mixture and season with salt and pepper, to taste. Sprinkle cheese on top just before serving, if desired. (from The Recipe Girl Cookbook )



Ginger Lime Asian Slaw


  • 8 cups Napa cabbage thinly sliced (or combination of Napa and red cabbage)
  • 3 carrots grated
  • 1 apple grated
  • 1/2 tsp salt
  • 1 tbs lime juice
  • 2 tbs olive oil divided
  • 1 tbs minced onion
  • 1 tbs minced fresh ginger
  • 1 tbs honey
  • 2 tbs rice vinegar


  1. Combine the cabbage, carrots, apple, salt, and lime juice in a large bowl.
  2. In a medium skillet, cook the minced onion in 1 tablespoon of olive oil for 5 minutes. Add the ginger and cook for an additional 30 seconds.
  3. In a jar, mix the remaining tablespoon of olive oil with the honey and rice vinegar. Add the veggies from pan.
  4. Pour the dressing over the cabbage mixture and mix well. Refrigerate for an hour before serving. This will wilt a bit if you leave it in the refrigerator for a few days, but it still tastes great. (From Real Food Real Deals





Vegetarian Lasagna     


  • 1 package no bake lasagna noodles…15 sheets
  • 1 15 oz container of ricotta cheese
  • 1 egg
  • 16 oz. shredded mozarella cheese
  • grated Romano/Parmesan cheese 2 tablespoons for ricotta mixture, 1 tablespoon for top
  • 1 tsp fresh chopped oregano
  • 1 tsp fresh chopped parsley
  • 3 cups of tomato sauce
  • 9 x 13 pan

Instructions: Preheat oven to  375 degrees

In a small bowl beat the egg with a fork.  Then add the ricotta, oregano, parsley and the Romano/Parmesan cheese. Mix well.

In the 9 x 13 pan place a thin layer of tomato sauce, put 3 lasagna noodles next to each other on top of the sauce making sure that there is space between the noodles.  They will expand during baking.  Put sauce on top, then 1/2 cup of ricotta mixture divided  among the 3 noodles, then 1/4 cup of mozzarella, repeat for 3 more layers.  For the final layer add sauce and the remaining ricotta, Romano and mozzarella.

Cover loosely with foil.  Bake for 40 minutes.  Uncover and cook an additional 15 minutes.  Let rest 15 minutes before serving.






Vegetable Pasta Salad

Olive oil
A spoon of better than bouillon
Ronzoni vegetable pasta

Watermelon Salad

Watermelon cut into squares
Feta cheese
Chopped basil leaves

Combine with balsamic vinegar glaze (to taste)


Tell Us What You’ll Bring To Potluck Fundraiser, Please!

28 Sep

We extended the call for RSVPs for Saturday’s party to today, Friday.  Thank you for letting us know if you plan to come, along with the specific dish or drink you’ll bring, if possible.

We hope you’ll bring something to share that incorporates garden ingredients, but most importantly, we hope you will celebrate the garden with us!  All residents are invited, and participants are welcome to harvest herbs for their potluck dishes.

Potluck Crowd Pleasers

A bottle of wine, fresh fruit, or lemonade is always a hit! Find inspiration, pics and recipes from past harvest potluck here.

Food Safety Note: Make It Nut-Free

Keep in mind that the children’s play area is a nut-free space per CV House Rules.

RSVPs to, including a note of what you plan to bring, are appreciated!

The Annual Fall Harvest  Fundraiser Potluck is Saturday September 29, from 4:30 to 6pm, in the Children’s Play Area behind 195 Adams St.

spreadStrawIMG_20180615_182949186 (1)



News RE: Saturday’s Harvest Potluck

26 Sep

debs-harvest-party-tart[1]This just in: Saturday’s Harvest Party Potluck Fundraiser is on — and we’ve extended the RSVP deadline to Friday.

Join us this Saturday from 4:30 to 6:00 pm in the Children’s Play Area!

All are welcome. We ask that you send a note to by Friday. Please let us know what you’ll bring! Participants are welcome to harvest oregano, basil, or other herbs for a homemade dish. Other potluck ideas: fresh fruit, wine, lemonade or seltzer.
Each year, members of CVEarthlab Committee host a harvest party to celebrate the garden and raise money for the next season. All residents are invited, both to come to the party and to become members of the self-funded, organic community garden. Learn about membership, ongoing costs and more at

If you’d like to support the garden, you can donate money at the event or at your convenience. Checks made out to CVOI can be submitted via Shari Rueckl (195 Adams St., Apt 15B) or the management office. Funds can be transferred via Venmo to Shari Rueckl (@misssha). Thank you!



What Will You Bring To the Potluck Saturday?

25 Sep

IMG_20171015_112642 (2)RSVPs are coming in…We’ve heard from residents who plan to make lasagna, Caprese salad, and bruschetta toast. Other are keeping it simple: wine.

We hope you’ll bring something to share that incorporates garden ingredients, but most importantly, we hope you will celebrate the garden with us! The  Fundraiser Potluck is Saturday September 29, from 4:30 to 6pm.* All residents are invited to join us! Find inspiration, pics and recipes from past harvest potlucks:

RSVPs to, including a specific dish or drink, or a general idea of what you plan to bring, are appreciated!

Membership and Donation Reminder

CVEarthlab is a self-funded, organic community garden. Membership is available to all CV residents. Suggested annual donation is $25 per family or $10 per individual. (Find info here.) Donations accepted via check, cash, or Venmo electronic transfer. Drop checks (made out to CVOI) or cash with management office or 195 Adams doorman (attn Shari Rueckl). To pay via Venmo app, use Shari’s username: @misssha  Thank you!


*Raindate Sunday Sept 30, 4:30pm

Welcome Fall!

22 Sep

New plants from Gowanus Canal Conservancy

15 Sep

More than we can possibly use!

And some old faves…

The Annual Fall Harvest Fundraiser Potluck Is Saturday 9.29

14 Sep
You’re Invited to CVEarthlab’s Fall Harvest Party! Join us Saturday, September 29th at 4:30pm in the Children’s Play Area.

What:  Annual Fall Harvest Fundraiser Potluck

Who:  Members of CVEarthlab, the educational community garden inside the play area, invite all residents (with & without small children) to join in!

Where:  The Garden & Children’s Outdoor Play Area, behind 195 Adams St / next to 230 Jay St

When:  Saturday September 29th, 4:30pm to 6pm

Why:  The garden is self-funded and requires money for the 2019 season. Learn about ongoing costs and more at

Come celebrate the harvest! Members of the garden committee invite you to harvest some herbs from the garden and use them in a potluck dish to share. (Potential ingredients to pick include: basil, oregano, thyme, rosemary, lavender, lemon verbena, Tulsi or Holy Basil, anise hyssop as well as dried garlic that was harvested in August.)

If you’d like to help the garden grow, we invite you to donate money at the event. Checks made out to CVOI can be submitted via Shari Rueckl (195 Adams St., Apt 15B) or the management office at 215 Adams St. You can also Venmo to Shari Rueckl (@misssha). Thank you!

RSVP due by Tuesday, September 25 to .

Please include what you plan to bring. Potluck items that don’t require cooking include fresh fruit, wine and/or kid-friendly soft drinks such as lemonade or seltzer.

Rain date is Sunday September 30.

%d bloggers like this: