We are sad to mark the passing of our friend Pat Potter. Alameda Backyard Growers first met Pat as the very first Project Tree recipient in late 2016, when we helped her plant a White Genoa fig tree in her yard. She was a big fan of milkweed and Monarch […]
Contributed by Linda Carloni This recipe is adapted from the version handed down to me from my late mother-in-law, Lillian Carloni. Preheat oven to 375 F. Combine in large bowl and beat until creamy (hand mixer is good): ½ cup brown sugar ½ cup white sugar 3 eggs Add to […]
Contributed by Kristen Smeal This (plant based) recipe is adapted from the one my grandmother used to make, which she called “pigs in a blanket,” a Pennsylvania coal-country adaptation of a traditional Eastern European food, Halupki. They are commonly served around the holidays, at weddings, and at the county fair. […]
Contributed by Birgitt Evans Makes 12 – 15 buns This recipe comes from “Fika: The Art of the Swedish Coffee Break” by Anna Brones & Johanna Kindvall. The English have ‘tea time’ and we Swedes have our “Fika” (pronounced “fee-ka”) which is coffee plus a sweet treat and time to […]
Contributed by Margie Siegal (for 1 person, double or triple as needed) This is an inexpensive but tasty dinner or lunch, especially if you grow your own. Kale, chard and mustard greens grow year round in our climate, and are some of the easiest vegetables to grow. Kale is often […]
Contributed by Marla Koss (Adapted from Marion Cunningham’s WILLIE’S CRISP recipe from her long-ago San Francisco Chronicle column) Fruit Filling: 5 to 6 cups apples, peeled, in medium-sized chunks or slices 12-oz. package fresh or frozen cranberries 1 to 1 ½ cups sugar, depending on tartness of apples 4 tbsp. […]
