Vietnamese Summer Rolls (Gỏi Cuốn), Featuring Herbs, Cucumber, and Leafy Greens

It's the first week of June, and while LA's annual June gloom still occasionally spoils our sky's-out thighs-out aspirations, the punishingly hot dog days of summer are just around the corner at East Hollywood Community Garden.

Accordingly, it's the perfect time to ready a no-oven recipe to keep kitchens cool, just like this one for Vietnamese Summer Rolls, which takes advantage of the multitude of herbs available at the garden. The recipe also features crisp and refreshing cucumbers—a summer garden staple—and those leafy greens still hanging around from our winter/spring gardens.

Serves 2 as a complete meal, 6 as an appetizer

Total Time: 30 minutes

Ingredients:
For the rolls
6 sheets of rice paper
1/2 lb rice vermicelli
6-8 leave of romaine lettuce
1 bunch of cilantro and/or mint
2 persian cucumbers, sliced lengthwise into 6 inch sections
1/2 lb boiled shrimp, sliced pork, or protein of choice

Nước chấm dipping sauce

2 tbsp fish sauce
2 tbsp sugar
2 tbsp rice vinegar
4 tbsp warm water
1 clove minced or grated garlic
1 pinch chili flakes (optional)

Peanut sauce (vegan)
4 tbsp creamy peanut butter
2 tbsp hoisin sauce
1/2 cu. warm water
1 clove minced garlic
1 tsp neutral oil

Preparation
Step 1: Start by boiling the noodles according to package instructions and rinse thoroughly with cold water after they're done.

Step 2: While the noodles are boiling, start boiling or steaming whatever proteins you're using separately.

Step 3: Wash, cut, and de-stem whatever vegetables and herbs you're using.
 
Step 4: After all your fillings are ready, start your first roll by fully wetting the rice paper, shaking off the excess, and placing it on a flat surface.

Step 5: Put your broad leaf green down first on the bottom third of the rice paper, then stack on a pinch of herbs, then your crunchy veg, then a small handful of noodles, then 3-4 pieces of shrimp or pork.

Step 6: Roll up from the bottom about halfway, then fold in the sides, then finish the rolling up the rest.

Step 7: Repeat for the remaining rolls.

Step 8: For the nước chấm, simply mix all the ingredients together.

Step 9: For the peanut sauce, saute the garlic in a small pot on medium-high for about 20 seconds. Add the water and peanut butter and whisk until smooth. Add the hoisin sauce, simmer for one minute, then remove from heat. Adjust thickness to your preference by adding water (too thick) or simmering a little longer (too thin).

Pro Tips:

• Aside from the rice noodles, filling options are flexible, but there are some basic guidelines: you just need a broad leafed green, a raw eating herb, a crunchy raw veggie, and a protein.
• Make sure you use the sauces, they're what tie all the flavors together!
• Avoid using cooked veggies or herbs that you normally need to cook with, such as sage/oregano/thyme/etc.
• Resist the temptation to boil the noodles and proteins in the same pot. The water gets starchy.
• When rolling, wetting your rolling surface a bit beforehand helps prevent the rice paper from sticking.
• Try not to overstuff the rolls; it’ll tear the rice paper. Better to have 2 undersized rolls than one large one.
• Keep your rolls tight. Loose rolls tend to spill their filling when you start dipping them. 

Recipe from Vincent, plot 31.

Spring Sprung at Garden Fiesta

On Saturday, April 26, 2025 the East Hollywood Community Garden held its 2nd Spring Garden Fiesta. It was a wonderful afternoon enjoyed by first time and returning visitors to the community garden. 

Sharing food, the sounds of DJ Strange Cadence, and conversation among neighbors, really lettuce celebrate to the beet of our community.

Children’s Hospital Los Angeles sponsored the event. Over 150 attendees enjoyed pupusas, rice, beans, and plantains from California Grill. It was 65 neighbors first time at the food garden.

Donations from Courage Bagels and Waterloo Sparkling Water added to the feast. Volunteers made salads, sauteed mushrooms, put "ants" on a log, and cut up watermelon with produce rescued by The Hollywood Food Coalition.

Attendees collected stickers at stations to learn more about the community garden. At the nature art station visitors stamped veggies & fruit to decorate a silk screen dish towels to take home.

The compost station gave out 40 compost pails for collecting kitchen scraps. People learned about composting and took a bag of compost home.  

Children’s Hospital Los Angeles gave out reusable bags, fans, and hand sanitizer to attendees and shared updates on their food access hub.

At the harvest station volunteers showed visitors what is in season and available to pick in our communal area.

After collecting stickers from each station, neighbors entered the raffle for a chance to win gift certificates from neighborhood shops such as Kismet, Saffy's Coffee, Homestate, Kettle Tea, Blue Rooster, Reparations Club, Virgil Normal Skate Shop, Wacko, Too Many Jackets, and two season tickets to Fountain Theatre.

East Hollywood Community Garden thanks all the above mentioned local businesses for supporting our open-house event to connect and encourage neighbors to visit, volunteer, and donate kitchen scraps each week at the food garden.

If you missed it, make sure to mark your calendar for our Fall Garden Fiesta on Sunday. October 26, 2025, from 3 to 5 p.m. at 1177 N. Madison Ave, behind the park.

 

 

  

Spring Green Soup, Featuring French Sorrel

As you may have noticed, our communal plot at East Hollywood Community Garden has an abundance of gorgeous French sorrel.

• The plant is part of the buckwheat family and is commonly used in soups, salads, and sauce
• It is notable for its tart, citrusy flavor. 
• French sorrel's health properties are abundant due to its high content of vitamins C and A, magnesium, and fiber. 
• It’s also rich in antioxidants to combat heart disease, promote healthy digestion, and aid in reducing inflammation. 

I love this powerhouse perennial plant and hope this soup inspires you to experiment cooking with it at home.

Serves 6-8

Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients
2 tablespoons coconut oil
1 small onion, sliced
1 1/2 stalks celery, chopped
1-inch piece ginger, peeled and minced
4 cloves garlic, minced
1/2 serrano pepper, sliced
2 tablespoons yellow curry powder
1 russet potato, chopped
1 1/2 cups broccoli
6 cups water
2, 15-oz cans coconut milk
2 cups sorrel, chopped
2 cups baby spinach
1 tablespoon kosher salt

Garnish (optional)
Cilantro, chopped
Toasted coconut
Croutons
Chive oil

Preparation

Step 1:
In a pot over medium heat, add coconut oil, onion, celery, ginger, garlic, Serrano pepper and yellow curry powder. 

Cook, stirring occasionally until everything softens, 5-7 minutes. 

Add the potato, broccoli, water, 1 1/2 cans coconut milk and stir, making sure to scrape up any bits from the bottom of the pot. 

Bring to a boil, then reduce the heat and simmer until the vegetables are soft, 20-25 minutes. Stir in the sorrel, spinach and salt. 

Remove from the heat.

Step 2:
Blend the soup to desired consistency. Taste and add more salt if necessary.

Step 3:
Serve the soup with remaining 1/2 can coconut milk, cilantro, toasted coconut and croutons on the side for guests to add as they prefer.

Pro Tips: 

• Feel free to substitute any greens you like for the spinach, such as kale, collard greens, broccoli leaves, Swiss chard, or a mix thereof.
• I used water in this recipe, but I also recommend using chicken stock or dashi to boost the flavor profile. 
• Don’t have broccoli? No problem! You can substitute cauliflower, green cabbage, Brussels sprouts, or a mix thereof.
• Don’t like coconut? No problem! Feel free to substitute the coconut milk with regular milk, heavy cream, or your favorite unsweetened nut milk. Just note that the fat content of coconut milk gives the soup its velvety consistency.
• Consider adding add-ins, such as garbanzo beans, shredded chicken, or tofu, to give the soup some heft.
• The soup freezes well, making it great for large batch cooking.

Recipe from Louise, plot 5

Germinate More Seeds to Grow More Food

Next time you start seeds, try germinating them in a damp paper towel or coffee filter inside a plastic bag or reuse a glass or plastic container.  

• Label a plastic bag or container with the type of seed. Snack size works great!
• Use distilled water or tap water that has set out for at least a day.
• Soak a coffee filter or paper towel in water. Then, place the filter inside a plastic bag or reusable container with a lid. 
• Add a few seeds, so you can see them on the backside of the baggy or bottom of the container. Seal shut, so it stays humid inside. 
  
• Place the baggy out of direct sun indoors where it is about 60-70 degrees Fahrenheit.
• After 1 to 3 weeks, seeds will germinate and can be planted in starter pots, a container, a raised bed, or directly in the soil.
• You can refrigerate the baggy with germinated seeds if you have extra seeds or need to wait to plant them. 
• Share extra germinated seeds with a fellow gardener.
   

First Ever Summer Kick-off Event In Partnership with Children's Hospital - June 10, 2023

 

Neighbors gather with volunteers from Children's Hospital L.A. and East Hollywood Community Garden for the first ever Summer Kick-off event

by Esther Tseng | All photos by John D. Lugolecki

On June 10, 2023, the East Hollywood Community Garden commemorated a new partnership with Children's Hospital Los Angeles (CHLA). Thanks to the generosity of the private, non-profit hospital nearby, there was lots to celebrate as we kicked off the start of summer following a season that showered Los Angeles with record-breaking rainfall. 

Gardener Sean Gustafson gives a tour of the garden

After our quarterly all-gardeners' meeting—which featured an informative workshop by L.A. Compost—residents in the community came to the garden to partake in free, tasty and plant-based food prepared by Louise Leonard of Plot 3, our resident chef, food stylist and cooking competition show winner. 

Volunteers from Children's Hospital Los Angeles

Funds for ingredients in Leonard's delicious orzo salad, potato salad, greens salad, sub sandwiches and berries with whipped cream were made possible with produce donations from the Hollywood Food Coalition and a generous grant donation from CHLA. In total, the oldest freestanding children’s hospital in California donated $10,000 to the garden to provide for community outreach events; new, accessible and sustainable plot construction; supplies and tools for communal use by volunteers and garden members. 

Look for more joint efforts with CHLA that will grow our community garden initiatives.

Enjoying plant starts from Lettuce Grow

Also in attendance at the event was Alexis Sepkovic, Creative Director of Lettuce Grow, the company behind the famous hydroponic plant stands. They generously donated starts for bok choy, butter lettuce, jalapeno peppers and more for each attendee to take home with them or plant right in their own plot. We look forward to partnering with Lettuce Grow again for an upcoming community event to take place in the fall!

Speakers: Sean Gustafson, Ellen Zaman, Alexis Sepkovic, Arnali Ray, and Erika Chenshaw

Classic Summer Tomato Sauce

Ingredients

2 pounds of sauce tomatoes (I used Roma)
1 yellow onion
3-4 cloves of garlic
2 tablespoon olive oil
2-3 tablespoons tomato paste
Splash of red wine (optional)
1/2 chopped parsley and/or basil leaves, plus more for serving
Salt and pepper, to taste
Grated parmesan, to taste

Preparation

Cut tomatoes into desirable sizes — larger pieces for a chunkier sauce, smaller pieces for a more smooth one. You can also always purée the sauce in a processor or blender once it's done until it reaches the consistency you want.

Add olive oil to a large saucepan over medium heat. Once the oil is hot, add onion and sauté until translucent (about 2-3 minutes) then add garlic and season with salt and pepper. If you are using red wine, add a splash once the garlic is fragrant and let it boil off. Stir in the tomatoes and bring the saucepan to high heat until most of the water boils off. Add tomato paste and mix until combined. Remove the pan from heat and add the herbs and more salt and pepper to taste.

Serve warm over pasta with additional herbs as garnish and grated parmesan cheese if desired. Bon appétit!


Note: If you have an abundance of tomatoes, you can cut them into halves or quarters, freeze them on a tray, then transfer them to a ziplock or Tupperware to be used at a later date for an equally delicious fresh sauce!

Recipe from Louise

Pest Alert: Bagrada Bug

The Bagrada bug was found in East Hollywood Community Garden devouring a mustard plant.

Bagrada hilaris is an invasive stink bug in Los Angeles since 2008. Bagrada bugs gather in large groups on cole crops, other mustard family plants, sweet alyssum, and candytuft.

Learn how to identify the Bagrada bug's eggs, nymphs, and adults from UC IPM.

Management from UC IPM

• Early detection is important because Bagrada bug populations can build up quickly. 
  
  

Cultural Control

• Remove mustard, kale, other cole crops, or  sweet alyssum to reduce their food source.
  
  

Mechanical Control

• Create traps with crushed sweet alyssum to lure Bagrada bugs's away from mustard or cole crops.
• The chemical on regular stink bug traps will not work against Bagrada bugs.
  
  

Biological Control

• Bagrada bugs do not have natural predators in the United States.
  
  

Chemical Control

• Organic vegetable growers are likely to have better control using covers or screening to exclude bugs or by simply removing host plants from the garden.
• Research focused on managing the pest organically on commercially grown cole crops suggests that pyrethrum may suppress adults while azadirachtin and insecticidal soaps may reduce populations of nymphs. 
• Use pyrethrum or pyrethroid as a last resort and only in the early morning or evening, because it is toxic to bees and other pollinators that are active during the day.