BeeRad, a gardener at Rosedale since 2007, is known to many of us as the guy with the hops, or the Bee guy. But did you also know BeeRad started a non-profit that helps people experiencing homelessness become self-sufficient? The non-profit is called Housed Working and Healthy.
More details follow, but real quick, you could help in a big way by following us on social media so we can get the word out:
Housed Working and Healthy
Helping people become self-sufficient
Co-locating Housing, Mental Health, and Employment
Our cooking is delighting mouths outside the walls of our facility. Find our products at Kaladi Coffee and Zaidy’s Deli in Cherry Creek – both customers of our baked goods. And we are also serving lunches to the local businesses in the area to rave reviews. But don’t just take our word for it.
Can you help us spread the word? Do you have a coffee shop or deli you frequent that might be in need of a refreshed lineup of baked goods? Do you know a food service-business that might like the idea of supporting a supplier with a mission like ours? Why not ask when you are getting your next cup of coffee? We depend on you, our loyal supporters, to help us make community connections.
We are changing live, within the kitchen, and out in the community. And we invite you to continue to be a vital part of our growth and success. We started our third cohort of students this week, just in time for Colorado Gives Day. We are proud to announce that we are one of the nonprofits to which donors can direct funds on this most important day of awareness and generosity. Here is our link: https://www.coloradogives.org/HousedWorkingAndHealthy/overview
Our mission is to help people become self-sufficient. The HWH model is a partner based eco-system that co-locates housing, mental health services, workforce training and employment, along with a meal plan. This supportive structure and services helps people stabilize, develop a support network, become trained, gain experience, get a job, secure housing and ultimately become self-sufficient. This happens in a 12 month program.
We have a 2400 square foot commercial kitchen and run cohorts of 5 people. Intake is provided by our partner MHBHC and people currently reside at the Comitis shelter. Cohorts are transported by van daily to our kitchen and start with a 2 month curriculum called ‘Culinary Quickstart’, taught onsite by our partner Emily Griffith Technical College. Successful completion of the curriculum leads to our 4 month internship which we also run onsite. At the end of this 6 month period, we facilitate them getting f/t employment in the community, ideally at one of our business partners. Their housing and supports are provided for the next 6 months to help ensure they keep their job. After 6 months being employed, and 12 months being in the full program, we facilitate them finding and securing independent housing. We provide ongoing community and support. We measure how many are still employed and maintaining their housing at 12 and 18 months later.
We have our 10 people currently in the program and are at a run rate to serve 30 people per year (5 new people every two months). We plan to grow during the next 12 months by adding 1-2 additional work areas, and securing onsite housing.
Hello Gardeners –
We have a new update from Denver Urban Gardens about the conditions we have to meet in order to keep Rosedale open. The good news is the requirements are in line with what you’re already doing. The bad news is there are some changes to our standard garden operation. We thank you very much for adhering to these requirements and keeping all Rosedale gardeners safe.
In order to keep the community gardens open and accessible, Denver Urban Gardens had to agree to several conditions with the City of Denver and Denver Parks & Rec:
1. Stay home and rest if you are sick or have been exposed to COVID-19.
2. Wash your hands BEFORE and AFTER you go to the garden.
3. If you have sanitizing wipes, bring them with you. If not, carry a ziplock bag with very soapy, warm water and a washcloth.
4. Wear a face mask. (A sneeze by the shed becomes infection by the bees if the virus is caught by a breeze. If you don’t have a face mask, tie a bandana around your nose and mouth)
5. Keep the garden locked when there are no gardeners present.
6. Use sleeves, disposable gloves or other barrier method to open the gate and lock. Wipe down the gate handle and lock after opening and closing.
7. Only use tools you bring from home and only share them with people you live with.
8. Stay 6 feet away from others in the garden. Smile and wave instead of physical contact.
9. Limit the number of people in the garden at any one time to 5 or fewer.
Changes to our status quo:
• Please lock the gate behind you – when the crisis point has passed and we have more freedom, we can again welcome visitors into our garden.
• Only bring helpers who are absolutely necessary to limit the number of people in the garden at any time and allow more gardeners in. If you have to bring young children, they must stay in your plot and the pathways immediately adjacent to your plot at all times.
• Most DUG gardens are 1/5th the size of Rosedale, but DUG had to negotiate using a standard. Please follow all of the requirements above and consider the following:
◦ Looking at the number of people in the garden, can you work on your plot or project without coming within 6’ of anyone else?
◦ If a passerby looked into the garden, would they be compelled to call 311 and report Rosedale for being out of compliance (complaints can result in fees to Rosedale and to DUG)? If so, come back another time or wait until someone leaves.
◦ Choose a time when there are likely to be fewer people in the garden like very early morning or just before sundown.
This matter is very serious – both for the health of all gardeners and for the city to allow all Denver Urban Gardens to stay open. If you do not comply with all the requirements every time you visit the garden, for the duration of the stay at home order, you risk immediate forfeiture of your plot. If all of this is too much to manage this season, we understand. Please let us know that you’d like to give up your plot, we will issue a refund (if applicable) and look forward to seeing you in 2021.
• A spray bottle of a bleach solution for use on wheelbarrow handles before and after use will be placed in the tool shed today.
• If you have other ideas about how we can help people with compliance, please email the Leadership Team.
With any luck, the stay at home order will be lifted or at least modified at the end of this month and we all appreciate your adherence to these restrictions for the next few weeks.
Sarah, Priscilla, Ben
DUG Will update this information regularly
DUG office is closed but staff is diligently working remotely to make sure our programs and gardens are impacted as little as possible. DUG understands that gardening can be a stress-relieving and even immune-system-boosting activity. We want you to be able to go to your gardens, but ask that everyone follow the CDC and CDPHE guidelines around distancing and social precautions for COVID-19 to flatten the curve.
You can still garden! But take some precautions first.
1. Stay home and rest if you are sick or have been exposed to COVID-19
2. Wash your hands BEFORE and AFTER you go to the garden
3. If you have sanitizing wipes, bring them with you. If not, carry a ziplock bag with very soapy, warm water and a washcloth.
4. Use your sleeves, or wear disposable gloves to open the gate and shed locks. Wash down the gate handle and lock after opening and closing.
5. Bring tools from home and only share them with people you live with.
6. If you must use tools from the shed, thoroughly clean the handles with your sanitizing wipes or your soapy washcloth before and after you use them. Wash your cloth and make a new soap solution in a new bag when you get home.
7. Stay 6 feet away from others in the garden. Smile and wave instead of physical contact.
8. Know that your work in the garden is improving your health and the health of your community.
9. Look at the sky and breathe deeply!
General Notes and Guidelines about COVID-19
The virus can live up to 2 days outside of its animal host body. Current research suggests the COVID-19 virus can live for up to 2 days on various surfaces. Possibly longer, possibly less, depending on the actual surface material. We do not know exactly how long it can live, but this is a good parameter to use when making assumptions about what we can and can’t touch.
Soap, alcohol and bleach are the best agents to kill the virus. Soap is VERY effective.
Be kind. Be generous. Be resilient.
We will get through this together.
Many thanks to the AMAZING eighth-grade class from Denver Waldorf School for an outstanding job of planting garlic this season. Over the course of two days last week they: amended the soil with 3 yards of compost, set up the rows and laid out paths with burlap bags, and painted beautiful new signs for each of our eleven garlic varieties. Then, on a very chilly Firday morning, they dibbled their hearts out to make the holes to plant the individual garlic cloves, and planted and mulched in record time. The garlic bed is now in excellent shape for the season. We’re looking forward to a great crop next season!
You’re the best! Thank you so much.
Roasted Garlic Tomatillo Salsa
- 1 1/2 lb. fresh tomatillos husks removed
- 3 small heads garlic cloves separated and peeled
- 4 serrano or jalapeno peppers
- 1/2 bunch fresh cilantro
- 1/2 onion cut into large chunks
- Lime juice, salt, cumin, etc., to taste
- Preheat broiler. Arrange garlic cloves on baking sheet and place under broiler until toasted. Keep an eye on them and don't overcook to avoid a burned and bitter flavor. Remove the toasted garlic to a small bowl and set aside. Place peppers, tomatillos(can be halved), and onion on baking sheet. Place under broiler until nicely charred, turning to cook evenly. Set aside to cool. Do not remove charred bits! Place all broiled ingredients in blender or food processor with lime juice, salt, cumin, and blend. Refrigerate before serving to allow flavors to blend.
Rosedale’s Annual Garlic Event proved how much fun you can have when you infuse everything, and everyone, with lots of garlicky goodness. The weather was perfect and the full harvest moon cast its spell for a memorable evening of great food, great people, great music, and lots, and lots of garlic.
We especially enjoyed meeting so many of our neighbors from the Rosedale neighborhood. Thank you all for your support of Rosedale Community Garden. Look for recipes from the event online at www.rosedalegarden.org/recipes
Many thanks to our generous community sponsors for the evening:
Sexy Pizza for providing amazing garlic pizzas.
Sweet Action Ice Cream for creating a special Honey Garlic Ice Cream just for Rosedale Community Garden.
Krewe de Groove for being one of the best live bands in town.
- 5 pounds pork shoulder a good mix of lean and fat, cut into 1-inch chunks
- 12 cloves garlic smashed
- 1 large bunch fresh sage or 2 small ones finely chopped
- 1/4 cup Salt
- 2 tablespoons crushed red pepper
- 3/4 cup cold water or red wine
- 1 cup grated Parmesan
- in Hog casings rinsed with water run through them and storedfresh water
- Special equipment: meat grinder and sausage stuffer
- In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper. Run the meat mixture through the meat grinder outfitted with the die with the largest holes. Repeat so that all of the meat goes through the grinder twice.
- Place half of the meat mixture in the bowl of a standing mixer equipped with the paddle attachment. Add half of the water, or half the wine, if using, and half of the Parmesan and beat on medium-high for 3 to 4 minutes. Repeat this process with the remaining meat, water and cheese.
- Make, cook and eat a test patty to make sure the sausage is delicious. Adjust seasonings to taste.
- If you are not stuffing the sausage into casings, you can make patties instead.
- To Stuff Sausage:
- Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place also.
- Keeping the sausage casing very wet, slide a manageable length onto the sausage stuffer. Place a generous amount of the prepared sausage mixture into the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with your three last fingers and letting the casing slip through your thumb and forefinger. Turn the machine on a medium-low speed and fill the casings, being careful to avoid any air bubbles. To get the feel for stuffing the sausages, you might have to do a couple tries. The first couple might be too loose or too tight; that's ok--think of them as the first pancake (the one that never comes out right that you have to throw away).
- Twist the casings to create sausages that are even in size. Tie each with butcher's twine to keep them nicely sealed. Prick the sausages with a pin or skewer all over to allow steam to escape while cooking (you don't want to have a blowout).
- Preheat a grill or saute pan. Cook the sausages until cooked through, 7 to 8 minutes on each side. Serve immediately or at room temperature.
Balsamic Onion and Garlic Relish
- 1/4 cup olive oil
- 2 Spanish onions peeled and sliced 1/2-inch thick
- 6 garlic cloves thinly sliced
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon sugar
- 3 teaspoons Salt
- 1 teaspoon red pepper flakes
- 2 Tablespoons chives chopped
- Pour the olive oil into a large skillet and place over high heat. Add the onions and garlic and cook, stirring to coat in oil. Reduce the heat to medium, add the balsamic, sugar, salt, and red pepper flakes and cook 15 to 20 minutes, until the onions are velvety soft. remove from the heat and let cool and add the chopped chives. Serve at room temperature in a decorative bowl.
Rosedale Community Garden
Annual Garlic Fest
When: Saturday, September 14, 6:00 p.m. to 9:00 p.m.
Where: Harvard Gulch Golf Course Clubhouse, located at 660 E. Iliff in Denver
Enjoy an evening of live music, gourmet garlic tastings, and samplings of a garlic-inspired tasting menu.
Tickets are advance sale only and space is limited.
Rosedale gardeners have planted and harvested 9 different varieties of gourmet garlic. That’s more than 2000 individual cloves!! Carefully hand-planted one by one last Fall; lovingly tended all Winter and Spring; hand-harvested, cleaned, tagged, and bundled. Now you get to try them. Did we mention that it was all done by hand?
All Rosedale gourmet garlic varieties will be available for sale.
…the difference that gourmet garlic can make in your cooking.
Come taste and compare our garlic with regular, supermarket garlic. You will never go back! Taste the difference our gourmet garlic makes in garlic bread, garlic pizza, soups, and more.
…about planting, harvesting, storing, and using the many varieties of garlic. Garlic experts on hand to answer all your garlic questions.
And best of all, Rosedale gourmet garlic varieties will be available for sale. Take some home for your own garlicky, gourmet dishes.
JOIN THE FUN
Tickets are $20 and include 2 beverages (wine and beer, included), garlic tastings, and sample foods.
Live music by Krewe De Groove.
All proceeds benefit Rosedale Community Garden and help us buy things like: organic compost, organic straw for mulch, tools, water to keep our gardens growing, and many other items large and small.
Thank you for your support.