About Eggplant

Eggplant is a heat-loving crop native to India, and comes in many shapes, sizes, and colors. Some 18th-century European varieties were yellow or white and resembled goose or hen’s eggs, hence the name “eggplant”. Eggplant is widely used in cooking, most notably as an important...

Feasts of Resistance

Resistance doesn’t only take the form of protests and marches—it’s in the food we share, the stories we tell, the gardens we grow. Food shapes culture and conflict shapes food—that’s the premise of our Feasts of Resistance class series as we explore, cook, and eat iconic...

Sneak Peek of HomeGr...

Fall is time for harvest–buy your ticket now to join us for our first Underground Harvest Feast to celebrate what we’ve grown this year in our gardens and in our community! This special collaboration dinner between Chef Fresh, PGP’s Resident Chef, and Chef Alvin Yu, PGP board member and owner...

Kale: Harvesting, Co...

Kale is one of the most versatile greens to grow, as it can be used in anything from stews to salads, in chips, and even smoothies! Kale is a member of the brassica family, and can have different flavors depending on what time of year it is harvested. The leaves are mild in spring and early...

About Peppers

This week’s lesson: Peppers! These vibrant veggies are related to tomatoes, eggplants, potatoes, and tomatillo, and come in a multitude of varieties, but there are two basic types: sweet, and hot. Sweet peppers come in all shapes, sizes, and colors. Most start out green and then turn...