It isn't always pretty, but it sure is delicious. GVP board member Terrie Lewine grows all kinds of herbs on her roof.

"I have two varieties of tomatoes, potatoes, peas, basil, parsley, peppers, cucumbers, onions, artichokes and blueberry bushes."

"You might think that critters aren't a problem on a roof top garden in the city, but this year I had squirrels digging up my cucumber and artichoke seedlings. I would find peanuts in all my pots this Spring. And the birds...even with the netting over my blueberries, have found a way in. And they eat them even when I am sitting up there, just two feet from them. I hope deer don't show up next year."

"Even with the birds sharing the blueberries with me, last week I picked a pint and was inspired to place them on top of a cheesecake. The recipe is from Tyler Florence from the Food Network. People liked it! (And it goes very well with Strawberry Margaritas made with fresh strawberries)

I encourage you to use dairy from your local farmers (available at the Farm to City Farm Stands throughout the city, Fair Food Market in the Reading Terminal Market and Almanac Market in Northern Liberties."

If you'd like to start your own rooftop garden you can pick up plants at Greensgrow Farm in Kensington...and if it you don't have a green thumb, they have a great farmstand there too.

BLUEBERRY CHEESECAKE
Ingredients
Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows

Directions
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with butter.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours.

Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Warm Zucchini Salad (by Lynn Mandarano, GVP Board Member)
(serves 4 as a side dish)

4 garden fresh zucchinis
3 small shallots or 1 small Vidalia onion
Garden fresh oregano and curly parsley
Olive oil
Red wine vinegar
Salt and pepper to taste
Feta or Pecorino Romano cheese optional

Brush zucchinis with olive oil and grill whole on med-high heat 20-25 minutes (slightly firm but not mushy) turning frequently
Peel shallots, leave whole wrap in aluminum foil with a sprinkle of olive oil. Place packets directly on charcoals. Cook 20-25 minutes. If using onions, peel and cut in eights then wrap in foil.

In a large bowl mix 3T olive oil, 1 T red wine vinegar. Leaves from 3 springs of oregano (2T) and finely minced parsley (less than 1T). Salt and Pepper to taste.

Slice cooked zucchinis into ½ in rounds and add to bowl. Slice and separate shallots and add to bowl. Toss and serve hot, at room temperature or cold.

Optional - garnish with crumbled feta cheese or freshly grated Pecorino Romano

QUINOA TABBOULEH (By Lindsay Gilmour, GVP Board Member)
1 cup quinoa, washed and dry roasted (dry roasting is optional)
1 1/2 cups spring water
2 tablespoons extra virgin olive oil
pinch of sea salt

Bring the salt, olive oil and water to the boil, stir in the quinoa and simmer until all the liquid is absorbed, approximately 20 minutes. Remove from heat and fluff with a fork.

1/2 cup chopped Italian parsley
1/2 cup chopped mint
1/2 cup chopped cilantro
1/2 cup chopped scallion
kernels from 2 ears of cooked corn
1 medium tomato, diced small
juice and zest of a lemon
3 tablespoons extra virgin olive oil
sea salt and fresh ground black pepper

Mix the quinoa, herbs and vegetables, with the lemon juice and zest and season to taste with sea salt and plenty of fresh ground pepper.

MEDITERRANEAN POTATO CASSEROLE
2 tablespoons extra virgin olive oil
2-3 cloves garlic, sliced
2 tablespoons fresh rosemary, chopped
1 medium red onion, large dice
3 cups new potatoes, large dice
1 cup fennel bulb, large dice
1 1/2 cups water or stock
1 roasted red pepper, large dice
1/2 cup roughly chopped marinated artichoke hearts
1 medium size zucchini, large dice
sea salt and fresh ground pepper
2 tablespoons chopped fresh basil or tarragon

Heat a heavy bottomed soup pot, add the olive oil and sauté the garlic and rosemary for 30 seconds. Add the onion, potato and fennel and 1 teaspoon salt to the pot, then add the water. Bring the pot up to the boil, covered, lower the heat and simmer until the potatoes are tender. Add the roasted pepper, the artichoke hearts, the zucchini, and some fresh ground pepper, bring the stew back to a boil and simmer for 5 minutes. Check seasoning and add more salt if necessary. Stir in the basil or tarragon, drizzle a little more olive oil on the stew and serve. Also great with some olives tossed on top.