Last week in garden we discovered a new recipe using our Harvest of the Month: beans. We tried a great bean dip with some tortilla chips and turned this tasting into a Spring Celebration.
1. Put the black beans, onion, cilantro, garlic, jalapeño, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender. Blend until smooth.
2. Pour the black bean dip in a bowl and garnish with cotija cheese, if using. Serve with tortilla chips and/or cut up vegetables.
Note: Omit the cheese garnish for a vegan dip. This dip is gluten free, just serve with gluten free chips/crackers.
For the kids, this bean dip was made without jalapeños and chili powder, but you can experiment at home to find your family’s favorite combination. It goes well with salsa and guacamole as a layer dip!
This week in garden we will be kicking off our Spring planting!! Keep an eye out for budding new plants and fresh flowers!
Fifth grade will begin their bread-making intensive with Little t Bakers this week. We will be milling wheat into flour and planting some wheat for next years harvest!!
Have a great week! Here’s hoping for some more sunshine!!