The Forge Garden

The last of our winter squash headed out this week. This little 898 butternut squash is from @row7seeds. It packs all the deliciousness into its tiny package. Did you know winter squash such a butternuts, spaghetti squash and pumpkins are grown in the summer (usually planted in May or so) , harvested in the early fall and can store all winter long? #sustainablescu #scugrows

What are you crafting this time of year? Here is our finished wreath from our Garden Gifts for the Holidays Workshop last week. We love the tradition of bring nature into the home during the holiday season. Not only is it more sustainable than other decorations, it smells wonderful and can be composed after the season is over. #sustainablescu

Prepping the wreath frames for today’s Garden Gifts for the Holidays workshop. There is still time to sign up. Link in bio!

We are preparing for our Garden Gifts for the Holidays workshop tomorrow. In this workshop, we will make three crafts for the holiday season. 1. Plant dyes - In this craft, we will demonstrate how to dye household items using natural plant dyes. This is a great way to give life to an old or stained item. 2. Fresh or dried wreath - In this craft, we will demonstrate how to create a beautiful wreath for your holiday season. You can use either fresh or dried materials. We enco...urage you to take a walk outside and sustainability collect materials for your wreath. 3. Citrus Garland - Fill your home with the sweet smell of citrus for the holiday season. For this craft, we will demonstrate how to dry oranges and other citrus fruits to create a simple garland that can be hung on a Christmas tree or mantel. RSVP for here: https://bit.ly/3om52X1

As you get ready for your Thanksgiving meal next week (or any cooking you’re planning on doing), consider preventing food waste by saving and repurposing your food scraps! Learn how to make your own vegetable broth from kitchen food scraps in this video made by Summer 2020 Culinary Curator, Anna Kanaley!

Today’s Resiliency Bags have all that thanksgiving goodness plus a fun leaf wreath craft. What do you plan to cook up this thanksgiving? #sustainablescu #scugrows

Last but not least, @bri.platt's Mom's Venezuelan Arepas won the cultural celebration challenge! Bri's recipe is highly versatile--you can make it for breakfast, lunch, or dinner, and can use organic and local ingredients--and represents her Venezuelan roots. Thanks for sharing this recipe and story, Bri! #scucooks

We are loving these habanada peppers from @row7seeds. They have all the flavor of a habanero without the heat! Peppers are one of the summer crops that last well into the fall season. We are enjoying them while they last! #scugrows

Katy Bruchmann's freezer scrap stock won our zero waste challenge! Katy makes this stock using leftover bones and vegetable scraps. This is a great way to avoid waste when cooking and to get extra nutrients in your diet! Way to go, Katy! #scucooks

Our Worm Composting Workshop is coming up next week! Get your housemates together for this hands-on workshop. You will learn how to compost your food scraps without smell, rodents and it doesn't take up much space. This can even be done in a small apartment! RSVP at https://bit.ly/3kZdrOC

The winner of our plant-based cooking challenge is @frida.615 and her easy chocolate avocado donuts! Frida's recipe is entirely plant-based and uses simple ingredients. Congratulations, Frida! #scucooks

We are excited to announce the winners of our Cooking Challenge! We received almost 50 submissions and it was very difficult to choose winners. Our local foods challenge goes to @alireimer for her homemade spinach tortellini. Ali used homegrown tomatoes and oregano, leeks and garlic from her @spadeandplow CSA, and ricotta from local restaurant Vina Enoteca. Great job Ali! #scucooks

Today’s cooking challenge, we are asking you to prepare a food from your culture. What foods make you feel at home? What family food traditions do you want to continue? This is a great time to call your mom and ask her how do you make.... Our culinary curator @aalexperez20 made this recipe for her family’s sofritas! Enter your recipes by 10pm tonight. #scucooks #theforgegarden #sustainablescu

On the final day of the Cooking Challenge, we are celebrating the many cultures that make up our Santa Clara community! Prepare a meal that is significant to you. Swipe through to learn about this theme's importance for sustainable eating. Don't forget to submit your recipe and photos of the finished dishby filling out the Recipe Submission Form in our bio!The Recipe Submission Form closes tonight at 10 PM PST!

Looking for a little zero waste cooking inspiration? Try out this recipe for Carrot Top pesto. This is a great way to use the whole plant and prevent green waste from entering the landfill. It’s delicious too! #scugrows #theforgegarden #sustainablescu

Today, our Cooking Challenge theme is zero-waste. When preparing your meal, try to use ingredients in minimal packaging or use the entire fruit or vegetable that you are cooking with! Swipe through for more information about this theme and its relevance to sustainable eating. Don't forget to submit your recipe and photos of the finished dishby filling out the Recipe Submission Form in our bio!

Today’s cooking challenge is all about eating more plant based foods. How do you like to get your protein on a plant based diet? Try this recipe for portobello black bean burgers for a healthy meaty substitute. #scucooks #sustainablescu

For today's Cooking Challenge theme, create a plant-based dish! There are so many ways to get creative with plant-based eating. Swipe through to learn why this is an important aspect of sustainable eating in the conversation surrounding the climate crisis. Don't forget to submit your recipe and photos of the finished dishby filling out the Recipe Submission Form in our bio!

Today's cooking challenge is all about eating local. Our farmers markets are loaded with fall fruit this time of year. This recipe for Apple and Fig Custard is a cozy, fall recipe that can be sourced from local farmers. We are excited to see what local recipes you are cooking up today! #SCUcooks #TheForgeGarden #Sustainablescu