At long last: Seed to Satisfied is here and ready to buy!

At long last: Seed to Satisfied is here!

Hannah, Dr. Hyatt and I are thrilled to announce that 50 beautiful copies have arrived from the sunny state of California! We thank you all for your patience in waiting for the cookbook, a project we have now worked on for a solid year: from writing and photographing to editing and designing. We hope you enjoy the final result, and feel the love woven in. We think it’s a great tribute to our beautiful community and the power it holds, brought together by a singular (most incredible) packet of seeds.

The cookbook is organized by month, giving a simple To-Do list for both garden-chores and kitchen antics. There are articles on select topics (watering, pests) to help you in your gardening quests along with some personal stories of lessons we’ve learned. Dotted along each month are sample recipes you can cook up with that month’s harvest (or preserves). It’s a true community collaboration with over half the recipes being contributions from your coworkers and friends! We’re pretty excited to have bottled that passion up into a 64 page book, ready to sit on our bookshelves. Not to mention, the pages feel like butter. Silky soft.

Have we piqued your interest? Get a sneak preview (a full 26 pages) of the cookbook online at

We have a good few copies not yet spoken for, so if you’re interested in ordering, just send an email to Due to the kindness of our angel investor Dr. Hyatt, we’ve been able to reduce the price to just $25 per cookbook (although donations are always welcomed)!

Again, we thank you all for your support in this project. We hope to see Seed to Satisfied continue to succeed and live on your bookshelves, though simply being a part (and product) of this community is an honor in and of itself.




Hello there friends!

cover extra

WE DID IT. Seed to Satisfied: A Cookbook from Rider University’s Green Acres has officially been completed! Hannah, Dr. Hyatt and I are overjoyed with the final outcome and excited to share the finished product with the community.

So what does it look like and what the heck is it about?

You can preview the book online at –though please note the text is not at all fuzzy in the printed version (the Preview Mode doesn’t recognize our font)! There you can view a select few pages and detailed version of our mission statement– though here’s our little spiel:

Although Seed to Satisfied is a cookbook, we’re hoping it will serve as an encompassing ‘how-to’ guide for growing your own (from ‘seed’ to ‘satisfied’) with gardening articles and recipes organized by each month’s harvest. We’ve got over 30 recipes for you to experiment with this upcoming year, with a few stories along the way, highlighting our passion for food/gardening and lessons learned in the garden. Select multilingual recipes (¿Quizá un cuenco de Locro— un guiso tradicional de argentina– esta noche? Oder Frish Tomaten mit Basilikum?) showcase authentic cultural dishes, while others invite members of the community into your kitchen with their recipes for quick lunches, weeknight dinners and special occasion meals. From a treasured family recipe for Cashew Chili (courtesy of Jerry Rife) to a summery Watermelon Feta Salad (courtesy of Jan Friedman Krupnick), we’ve got you covered. Plus, everything is just plain delicious.

If you are interested in ordering a copy, please email the information required on the order form below to or

Order Form- Seed to Satisfied

Our goal is to attain 50 orders in order to qualify for a discount from our printer; once we do, we’ll have a better idea of the final price. We’ll notify you once we’ve got 50 total, though the price should not exceed $35.00.

A hearty thank you to the many contributors, who sent in photos and recipes–you made this book what it is! We hope you’re as excited as we are!

Jess Canose & Hannah Strong

April Showers, May Flowers

The garden had a fair amount of rain in the past few weeks, making way for some beautiful blossoms and healthy soil. Mint has already begun to spring up in the plots next to the Science building (feel free to snatch a leaf or two for your tea or baked goods!) and flowers are all in bloom around Lawrenceville– from saucer magnolias (below) to forsythias (my personal favorite).

Go out for a walk on your lunch hour or in between classes if you can…trees in bloom are a beautiful, hopeful thing.


What spring flowers will you be eating this season? So far we’ve got seeds for bachelor’s buttons, johnny jump ups and daffodils that we’re hoping to plant around the perimeter of the garden this season. Check out the article below for a brief summary of edible flowers…or wait till the cookbook is out!


The seeds are in, the birds are singing…looks like spring to me!

The birds were chirping today! The sun was out for more than an hour as well. (First time I got to pirouette on the driveway without needing a jacket in a LONG while.) Welcome spring!

To go along with the changeover of seasons, a box from Johnny’s Seeds was delivered just last week to the lovely Dr. Hyatt. Seeds are in! Check out the graphic below to see how everything is organized.


Excel beauty.

As I learned from Lo and her farm-knowledge, it’s best to organize via Families, Product Ids…and I used a slight cheat-sheet on the side to mentally record how many types of veggies we have. We’re trying to make this year our best one yet–especially in terms of record-keeping–using the excel doc. to note reminders of what we’ve seeded and how it turned out.

By the way…those are your three favorite kale varieties you see on there! Toscano for days!

seeds 2!

I also started to seed a few packets from last season: we’re going to be experimenting with some Asian greens this semester while still bringing back a few of our favorites: curly, bibb and summercrisp lettuce, scallions, etc.

In other garden news, Hannah Strong, from our sister garden over at Westminster is now a proud momma– to some beautiful tomato sprouts:

hannah's babies!

More to come soon: keep on the lookout! While you’re waiting, send in any recipes you have for our cookbook–and don’t forget to  ‘spring’ your clocks forward an hour tonight.

Extra light for gardening here we come…


We’re writing a cookbook!

Hi there Green Acres!

We’ve missed you! I hope you all have been enjoying a productive winter and had a wonderful start to the New Year. The garden has been quiet and the soil resting, although a few lone carrots and radishes remain if you want to explore.

awareness day

Indoors we’ve been busy welcoming new community members at Awareness Day, cleaning out space to start flats in the greenhouse and just sent out our seed order this Thursday. We’re excited to try our hand with a few new plants– spaghetti squash, hot HOT peppers, marble onions, green beans, potatoes and fresh cut flowers…not to mention your already-loved favorites.

We also now have two lovely co-managers (Steve and Katie) who are learning the ropes and working on expanding our community in a few exciting directions. We’ll hold a meeting in the near future to introduce our plans for the spring–be on the lookout for an email.

In the meantime, we’re asking the community to send in any recipes, photos or poems you’ve got about our beloved Green Acres! For our senior Sustainability capstone, Westminster Garden Manager Hannah Strong and I are working together—under the advisement of Dr. Hyatt—to create a Green Acres cookbook! I’m so excited.


Paying tribute to the garden and the lessons we’ve learned from it, we want the cookbook to encompass the wide collection of gardening techniques, recipes and memories we’ve created—so they can be shared with past, present and future Green Acres members.  Not to mention it’s a lovely way to commemorate the garden and community you’ve helped create.

So…we need your help! If you have any photos (of produce or meals created), and/or recipes that you are willing to share, please send them over to! We’re working on collating the recipes now and are going to finalize the list in the next few weeks, so please send in what you have as soon as possible.

If you’ve got any nifty title ideas as well, feel free to throw those in…we’ve got lots of ideas simmering on the stove at the moment and would love to add more!


It is DEFINITELY winter…time for the planning to begin!

kale steve
“It’s a sad day for the kale at green acres”
Credit: Jess Marino, capturing Steve Schwartz working in the garden today.


We’ve now pulled almost all the kale…but don’t worry! That just means we have that much more to plant. We’re assembling the list now for spring and summer seeds so if you’ve got any preferences or veggies you’re hearkening for (loved last season or want to experiment with), leave a note in the comment section below! I’ll post a list soon of what we’re drafting, so keep a look out!


Gift Ideas for the Garden Enthusiast

Now that the holidays are over, it’s time to…start preparing for next year?

Not so much…but we can never be too early! Bookmark this post for holidays, birthdays, you name it.

Debra Greenberg has been kind enough to share a neat list of gift ideas for garden enthusiasts. Take it away Debra!

  • Ceramic Pots: Last year I received a set of ceramic pots for spices with a pen so I could write on them what they are.  It was a good winter gift because I started an herb garden indoors.   There are many choices of herb garden pots online: I saw a planter composed of ceramic shapes that fit together, and another with a bunch of little pots that sit on a longer tray.
  • Herb Plant/Garden: You could send a rosemary riches tree from FTD (Link) or an herb garden from ProFlowers (Link), for example.
  • Garden-Kit: You can also send a kit for someone who may enjoy putting it together, furnished by Burpee (Link).
  • Garden Apron/Tools/Gloves
  • Strawberry Jam Growing Kit (Link)
  • A gift from the New York Botanical Garden Shopperhaps (Link)? You may want to pick out something for yourself if you browse this site!

Thanks, Debra! You made me think of a few things too:

The next two gifts are not terribly environmentally-friendly, but might be a one-time only foodie idea:

  • Vanilla Beans
  • (Gourmet) Salt: It goes really well with anything and can be a quite special sentiment. From Kosher to coarse to finishing salts, you’ve got a great gift for the foodie…though watch your sodium intake.
  • King Arthur Flour: centralized in Vermont, all this company focuses on is FLOUR. They have multiple beautiful varieties that are worth the reasonable cost. The quality is quite evident in the final product–the sheer uplift in terms of lightness alone!
  • Sun Protective Clothing: I didn’t know clothing like this even existed until Dr. Hyatt mentioned it. Perfect for the serious gardener or outdoorsman, there are a variety of companies from Solumbra and Coolibar to Columbia Sportswear, Omni-Shade found in Dick’s Sporting Goods. Is Sun-Protective Clothing a farce? Check out the New York Time’s opinion.

Look at you, all prepared for next year! Good job.


Mulching is complete!

Hi there Green Acres Community!
I hope you’ve all been staying warm in your homes, celebrating and eating delicious food over the past few weeks. The site’s been a little quiet as has the garden (we’ve all taken a break together). Most of the plots in the garden have officially gone to bed, however if you take a peek, the radishes, cabbage, collards, beets and carrots do still remain! We’re hoping they’ll grow to a nice mature size in our absence (though as of Monday, they still have a long way to go).

With the completion of the semester, we can now officially (and belatedly) announce that the mulching is complete!


A BIG thank you to:

The Rider News, who provided us with an entire year’s worth of newspapers.

Larry Toth and the lovely rest of facilities, who provided us with the mulch needed.

All the Bonners and volunteers who participated and/or donated cardboard.

Wise faculty who helped advise us.


So…mulching?  Turns out, not a lot of people know about the reason behind it. To be honest, I didn’t know too much until I started researching. Mulching is a common gardening practice used to help with weed control and to honestly help beautify a space while distinguishing pathways. A large part is aesthetic, however also functional…by layering different materials, we essentially blocked out all sunshine to the weeds, invariably killing them.

Everyone, meet our beautiful dark-wood mulch. Hello, mulch. You will stop weeds! Go you!


Smooth it all out!


Look at those nice clean lines!


To do all this correctly, we embraced a little of our Italian roots, and used the lasagna method. I know…best name ever!

The video below illustrates what we did perfectly, though multiply the area to our 49×49 ft. garden. Lots of work!


It was about 40 degrees when I took these photos. I’m thinking that beautiful fog is heat?IMG_4638

Stay warm all!

A taste of the garden emails…thanks for being part of the family!

Sent 15th November:

Interested in channeling some stress into a productive activity? Come till the earth. Need to finish up those community service hours? Breathe in some good crisp air? Today is your day.

We’ll be in the garden starting at 9 am today, working on a good few projects we need to finish: tilling, weeding, tearing out the basil near science  and completely finishing mulching. Stop by! Plus it’ll be a nice chance to see just how cute the baby radishes are.

We will also be having our twenty-second garden giveaway of the season today, Thursday , November 15th . Most of the things in the ground are still in their early stages, as mentioned in the update last week– however the kale and herbs are still producing! Some of the herbs are actually on their way out, due to the cold, so make sure to stock up for your holiday dishes . Worried you’ll have extra? Freeze it for later.

Please note, the giveaway will be held from 1 0:30 am. – 12:30 pm . We’re ending a little early, so if you can’t make it before 12:30 please feel free to come clip some herbs on your own! You know what to do; if not, just give me a call.

It’ll be a brisk 38 degrees, so bring mittens!

See you then,
Jess Canose

Summer/Fall Garden Manager

Indeed it was 38 degrees…and the mulch was frozen…yet it warmed up nicely after getting some good work done. (More on that in the next coming posts.) Only a few patrons were able to make it, however just from observing you can see how a nice community has developed…people bring friends and coworkers to proudly show off their hard work and take home some beautiful herbs and produce to share with their loved ones this holiday season.

I hope you all had a wonderful day of thanks, Green Acres family. I’m grateful you’re here.

Growing in the field…an update!

Who knew it’d be time for mittens already?

The site’s been pretty quiet lately, since we haven’t been outside so much. I hope all those reading are safe and warm after these strange weather happenings. Happily, the garden is still standing (much to my surprise after those winds)– though the kale ‘palm trees’ acquired a quite becoming lean, they’re continuing to grow sideways!

All the things we planted together for fall/winter are coming in strong, although the carrots are still being finicky…hopefully we’ll get them to grow before they freeze. Radishes are beginning to show their beautiful red sprouts only to be overshadowed in the garden by the GIGANTIC leaves forming on the cabbage (that mysteriously also look like collard greens).


Remember this picture? Don’t tell anyone, but I’m pretty sure the arugula is coming back. Shh.

Bunnicula (please tell me someone else out there remembers this childhood classic) has officially eaten all the beans, soybean and broccoli sprouts, so unfortunately we won’t be harvesting that this season. Apparently the cayenne pepper ‘repellant’ we concocted was quite tasty…to bunnies and squirrels alike. (Secretly though, be happy that they had a nutritious meal before the winter sets in. The garden is for all to share!)

Speaking of, please feel free to go out and clip any herbs you may need for this season’s festivities.

Of the ones pictured above, we still have a good deal of that beautiful sage (center) and thyme (bottom right).

There we go, now you can see the sage a bit better.

Also available are some oddly fuzzy-looking marjoram bunches (rounder leaves closer to camera) and about 4,000 stalks of tarragon (thinner herb in the back, often used in French cooking). Get fancy in the kitchen this season!