Saturday, April 8
8 am – 12 pm
We are excited to invite you to join us for this year’s REC Earth Day Neighborhood & Garden Cleanups!
This is truly a community-wide event in which residents come together every year to give Worcester the Spring-cleaning it deserves.
Last year, more than 1,000 volunteers came together to pick up more than 50 tons of trash at over 60 sites in Worcester!!!🌸❤
Let’s do even more this year to make
Worcester cleaner and greener🌻🌺!
WE CAN’T DO IT WITHOUT YOU❤💛💜❤!
If you would like to help us coordinate the cleanup of a particular site, we encourage you to sign up as a Site Coordinator.
Otherwise, please sign up as a Volunteer (or group of volunteers) and we will connect you with a site in your area!
This event is only possible because of your volunteerism and commitment to our city. The REC, along with many partners including city government, non-profits, and businesses provide the materials, pick-up services and logistics.
We look forward to working with you!
Please feel free to contact Pat Barnosky with any questions or concerns
– email@example.com – 508-799-9139
Thank you for joining with your neighbors and friends to support the 28th Annual REC Earth Day Neighborhood & Garden Cleanups!
GO VEGAN THIS ST. PATTY’S DAY!🍻🍏
Irish Cabbage Salsa!
1 cup shredded green cabbage
1/2 cup diced yellow onion
1 carrot shredded
2–3 green onions chopped
2 tsp. apple cider vinegar
2 tsp. whole grain mustard
1 tsp. sugar
1 tsp. salt
1 tsp. pepper
Place all the ingredients in a bowl and mix thoroughly.
Makes about 2 cups
Irish White Bean and Cabbage Stew
1 large onion chopped
3 ribs celery chopped
2-3 cloves garlic minced
1/2 head cabbage chopped
4 carrots sliced
1-1 1/2 pounds potatoes cut in large dice
1/3 cup pearled barley optional or substitute with gluten-free grain
1 bay leaf
1 teaspoon thyme
1/2 teaspoon caraway seeds
1/2 teaspoon rosemary crushed
1/2 teaspoon freshly ground black pepper
6-8 cups vegetable broth
3 cups cooked great northern beans (2 cans, drained)
1 14 1/2-ounce can diced tomatoes
1 tablespoon chopped parsley
salt to taste
Place vegetables, seasonings, barley and broth into a large stockpot.
Cover and simmer until vegetables are tender, about 45 minutes.
Add remaining ingredients, check seasonings, and add more herbs if necessary.
Simmer uncovered for at least 15 minutes before serving.