Ingredients You'll Need

​4 Eggs
1 Cup White sugar
1 Cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
2 cups peeled, chopped zucchini
1 cup chopped, peeled apple

Directions
​
1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans.
2. In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until blended. In a separate bowl, combine flour, baking soda, salt, and cinnamon. Stir flour mixture into egg mixture. Fold walnut, zucchini and apple into mixture.
​3. Pour into prepared pans. Bake 1 hour, or until top springs back when touched lightly in the center. Let cool in pans 10 minutes before removing to wire rack to cool completely.

​This recipe is great to teach kids healthy eating habits and also it gives them the opportunity to create what they want to eat. This snack follows Power Plate guidelines. Power Snack contains at least one ingredient from each of the five food groups.

Ingredients You'll Need:
1 Large whole-grain cracker or rice cake per person
1 Tub of hummus or bean dip
A variety of fruits and vegetables of many colors such as red bell pepper, oranges, yellow apple, blueberries, green broccoli, brown pear etc.

Directions:
1. Chop all Fruits and Vegetables into 1/4 chucks or smaller
2. Place each fruit or vegetable into its own bowl
3. Grab a cracker or rice cake an spread hummus on top
4. Design a miniature garden with chopped fruit and vegetables

The DIGS Plant to Plate program empowers Richmond High School students with mentoring and training in organic gardening and culinary arts. Ms. Maggie, our graduate intern, helped us create this video tribute to honor our intern's accomplishments this year. For more information about next year’s program contact kellibarram@gmail.com.

This delightfully refreshing summer salsa recipe is featured in the DIGS cookbook. It can be served with chips on a hot summer day as a tasty appetizer.

Ingredients you will need:
4 Cups finely chopped citrus
3/4 Cups finely chopped onion
3/4 Cup loosely packed chopped cilantro
4 Cloves minced garlic
1 Jalapeno, chopped small
1/2 Cup lemon juice
1 Teaspoon salt
A sprig of mint (optional)

Mix together in a bowl!

 Believe it or not, washing your car, changing your oil, spraying with pesticides can all pollute our Bay Area waters. When pesticides and other pollutants are washed into storm drains by rain or over-watering they wind up in our creeks and Bay. You can help to keep our watershed from contamination by using these garden tips.

1.  Limit your use of insecticides, herbicides, fertilizers and other garden chemicals.
 
2.  Use less toxic products like oil sprays and biological pesticides.
 
3.  Encourage natural pests predators such as birds, ladybugs, lacewings, toads and garter snakes.
 
4.  Grow flowering plants to provide beneficial insects with nectar year round.
 
5.  Put up traps, barriers, and snail baits.
 
6.   Remove ivy, rotting fruit, and other pest attracters.
 
7.   Choose plants that require less water and fewer chemicals, particularly native plants.
 
8.   Pull or hoe weeds before they flower and leave seeds.
 
9.  Compost garden trimmings to make a natural fertilizer.

10.  Pick the right spot for your plants.  Healthier plants are more pest resistant.