Charred Shishito Peppers with Ume Vinegar and Shiso Salt
The perfect combination of sweet, heat, acid and salt, this is a wonderful side dish for any occasion.
Eggplant Dip with Roasted Garlic and Peppers
Utilizing two kinds of eggplant, garlic, Jimmy Nardello peppers and herbs, this fabulous dip is bursting with enough flavor to convert even the staunchest eggplant naysayers.
Vegan Polenta with Beans, Squash and Tomatoes
Of the millions of ways to eat corn, polenta might be our favorite. Enjoy this vegan version of the beloved cornmeal porridge made from corn grown right here at The Ecology Center and complemented by perfectly ripe tomatoes, squash, and more.
See the Auction Items for This Year’s Green Feast
Our 2023 fundraising opportunities focus on strengthening the ecology, economy and equity that are all integral to our mission for cultural transformation.
Green Beans with Soy Sauce and Lemon Basil
This snappy, sweet, Asian-inspired veggie dish is a perfect appetizer or afternoon snack.
Sugarcube and Shiso Salad
Light, fresh, and packed with bright flavors, this is everything we love in a summer salad.
Tess Lustbaum on What it Takes to Create a Closed-Loop Café with Campesino
“Now people will be able to build community through having a place to gather. We can talk and learn and eat and be inspired by what The Ecology Center is doing, all at the same time!”
Falafel with Rio Zape Beans and Tzatziki Sauce
Brimming with bold flavors, this dish makes a wonderful appetizer, or can be combined with flatbread and veggies as a lunch or dinner
Griffin Cassara on How Campesino Will Provide a New Model for Local, Seasonal Eating
“I am excited for the food coming out of the café to be an example of what’s possible in the kitchen when you use ingredients from your local farmers.”
Get a Glimpse of the Farm-to-Table Future We’re Building with Campesino Café
Not long ago, Campesino Café was just an idea—a dream of what an accessible, zero-waste, farm-to-table food-and-beverage model could look like for our community.