by Moms_GoingGreen on May 15, 2012

Join Wild Willow Farm & Education Center for their Monthly Community Potluck. Wild Willow Farm is all about community, so what better way to celebrate then hosting a monthly gathering?
How it works
You’re invited to bring something yummy dish or drink to share (extra points for using organic, locally grown ingredients). Please label your dish and ingredients used if possible. Also bring your own, plate, cup and eating utensils to help keep this a zero-waste event.
Next potluck Saturday, May 19th
1:00 to 4:00: Volunteer on the farm & Pick Your Own Farm Stand (volunteers RSVP here)
3:00: Cooking with Harvest with Chef Jenn (RSVP here)
5:00: Farm Tour
6:00: Community Potluck, bonfire & music
Wild Willow Farm & Education Center is located just 15 minutes south of downtown San Diego, educating the next generation of farmers, gardeners, and homesteaders. To learn more and for updates visit their website and follow facebook.com/wildwillowfarm
Tagged as:
Chef Jenn Felmley,
Community Potluck Event,
Farm Tour,
Wild Willow Farms San Diego
by Moms_GoingGreen on May 14, 2012

Crepes aren’t just for dessert—they make a quick and savory weeknight dinner.
Ingredients
- 1/3 cup reduced-fat sour cream
- 1/2 cup chopped fresh chives, divided, plus more for garnish
- 3 tablespoons low-fat milk
- 2 teaspoons lemon juice
- 3/4 teaspoon salt, divided
- 1 tablespoon extra-virgin olive oil
- 2 cups chopped zucchini
- 1 1/4 cups chopped green beans
- 1 cup fresh corn kernels, (from 1 large ear; see Tip)
- 1 cup part-skim ricotta cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon freshly ground pepper
- 4 9-inch “ready-to-use” crepes, (see Tip)
Directions
- Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
- To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired. Serves 4
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health.
Image & Recipe Courtesy: Eatingwell.com
Tagged as:
Summer Vegetable Crepes