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ATS Educator Heather M. prepping veggies for a quick pickle @ Grow Brooklyn Festival on Saturday.

It’s always fun to make new friends, especially when those friends are involved in empowering communities to be involved in local food production!

We met Fabiola, founder of the Garden Kitchen Lab, at the Just Food Conference back in March. She kindly invited Allergic to Salad to join a number of other community oriented organizations, urban farms, and nutritional educators to table at the annual Grow Brooklyn Festival this past weekend.

The Garden Kitchen Lab is a small scale “backyard-to-table educational program for underserved communities,” that empowers young people by granting them “access to healthy and locally grown food through starting and sustaining food-producing gardens.” Founded in partnership with the Saint Johns’ Recreation Center in Crown Heights, The Garden Kitchen Lab will be expanding this season to Red Hook, Sunset Park and McCarren Recreation Centers, operating youth run, food-producing gardens in each location.

We made plenty of new friends at the festival on May 20th. Educators Sara Hepburn and Heather Meehan taught a quick pickle demo class for a rotating swarm of young folks. Our quick pickles were ramps and asparagus (gifts from Lucky Dog Farm!) and dressed with some apple cider vinegar and raw honey. As you can imagine, our table was wildly popular with kids and parents alike. Most of our youngsters became repeat customers: “Puh-leeeeeez can I chop up some more asparagus???”

We’re sorry you couldn’t be there, but give the recipe a go (and come out to the festival next year!):



Serves 6

2 Stalks Asparagus, chopped into bite sized pieces. 

1 Ramp (bulb and green), chopped thin. 

2 tablespoons apple cider vinegar

2 teaspoon honey

¼ teaspoon sea salt

1/4 teaspoon whole coriander

1/4 teaspoon whole mustard seed

2 tablespoons fresh dill leaves, chopped

Arrange asparagus and ramps in a cup or mason jar. Combine apple cider vinegar, honey, salt and spices in a small bowl. Whisk with a fork to combine. Drizzle over veggies and sprinkle with dill.
Best if left to sit in the refrigerator for at least 30 minutes.


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