The Story of a Currant

Rebel Carrot Salad

This week we’re handing out carrot seeds in our business cards at market. On the back our customers will find this delicious recipe! Rebel Carrot Salad Ingredients: 2 tablespoons apple cider vinegar 1 tablespoon olive oil 1/4 teaspoon kosher salt 1/8 teaspoon fresh ground black pepper 6 medium carrots, thinly sliced 1/4 cup chopped basil […]

Rebel Bean Dip

Ingredients: 1 large onion 6 garlic cloves 2 cans of black beans 1 can of refried beans 1 jar of salsa 2 poblano peppers 3 habanero peppers 1 bunch of kale greens 10 cherry tomatoes 1 bell pepper 4 sprigs basil 2 sprigs of parsley Olive oil Salt Pepper 4 ears blue corn Brown rice […]

Rebel Stew

At Pepper we love eating hot delicious food for lunch! We decided to make a stew from the herbs and vegetables in our garden for a hearty alternative to dreary peanut butter and jelly. We hope you’ll enjoy it at home. Rebel Stew 1 can stewed tomatoes 3 lbs baby carrots 3 small okra 3 […]

Rebel Sauteed Okra

Rebel Okra Stir Fry Ingredients: Olive oil 8 medium sized Okra, sliced 1 medium sized zucchini, chopped Onion 2 medium tomatoes, diced Salt Pepper Directions: Heat oil and diced onions in a saucepan. Kyiona dices zucchini Add okra, tomatoes, salt, pepper and stir. Let saute for 10 min. Serve with whole grain tortilla chips, crackers, […]

Rebel Collard Green Hummus

We love hummus in the Rebel Gardener crew! We decided to take a new spin on an old favorite, old- fashioned collard greens. Take your taste buds on a ride with this unique recipe! Ingredients: 2 TBS olive oil 5-6 large collard green leaves and stems (diced) 1 can garbanzo beans (rinsed) 1 apple (diced) […]

Rebel Roasted Eggplant

Rebel Roasted Eggplant Ingredients: 1 medium sized eggplant, sliced 4 medium garlic cloves, thinly sliced 2 tablespoons fresh lemon juice 1/4 teaspoon finely grated lemon zest 1/2 teaspoon olive oil 1/4 teaspoon sugar Salt and freshly ground pepper Directions: 1. Preheat the oven to 375°. In an 8-inch square nonreactive baking dish, rub the sliced […]

A Pesto Critique

‘Today I’ve had another meal from the SCRG (Southwest Child Rebel Gardeners). It was a whole-grain pasta topped with a completely veggie pesto consisting of zucchinis, basil, kale, and pumpkin seeds mixed with oil and garlic. The pesto itself was visually unappealing to most, but you would be surprised how well it tastes mixed with […]

Basil Lemonade

Rebel Granola

We will be sharing our very own granola bars at the RIC (Rooted in Community Conference) hosted in Philadelphia this summer. During a business lesson, we learned that a successful business always starts with a prototype of the product that will be sold. Our friend Mr. Bruce came in to help us make our granola […]