National Farm to Cafeteria Conference 2016

fts15.jpg

Well, it’s been about three weeks since I returned from the 8th National Farm to Cafeteria Conference: Moving Forward Together in Madison, Wisconsin. When I first returned, my mind was so full of new ideas and inspiration that it was difficult to condense what I’d learned into a short summary. Now that I’ve been able to let things sink in a bit I can relay my biggest takeaways to you.

Read more
Share

Watermelon and Balsamic Salad is one of my favorite summer salads!

Watermelon and Balsamic Salad

Watermelon is great on the grill, too!  Cut thick ole slabs of watermelon and grill for a couple of minutes on each side! YUM!

Watermelon and Balsamic Salad

Ingredients:
4 cups chopped romaine lettuce
2 cups watermelon cut in 1/2 inch squares
1 tablespoons minced red onion
1/8 teaspoon salt
1 dash black pepper to taste
24 sprays Wish-Bone Salad Spritzers Balsamic Breeze Vinaigrette Dressing

Preparation:
1. In large bowl combine romaine, watermelon, onion, salt and pepper.

2. Spray with dressing, toss gently and serve.

1 reaction Share

Vermicomposting Workshop - Conservation Education Series

IMG_20160615_182427_250.jpgWe kicked off the Conservation Education Series with a workshop about every gardener and farmer's small friend - the worm!

One of our most basic resources as a grower of any size, from home gardeners to large producers, is our soil! It provides the medium for our plants to grow in plus holds the water, air, nutrients, and microbes our plants need to grow and thrive.

Read more
Add your reaction Share

Double Up Food Bucks in Colorado

double_up.jpgLocal Alert: The Double Up Food Bucks Program will be available at the Durango Farmers Market this year!

At Least 50 Partners Come Together to Make Double Up Food Bucks Colorado a Reality

Program Benefiting Low-Income Families is a Partnership Success

Press Release from: San Luis Valley Local Foods Coalition

 

ALAMOSA — June 14th 2016 — A statewide partnership led by LiveWell Colorado, Colorado Department of Human Services, the Colorado Farmers Market Association, Cooking Matters-Colorado, and Boulder County Public Health has just been awarded a U.S. Department of Agriculture (USDA) Food Insecurity Nutrition Incentive (FINI) grant to launch Double Up Food Bucks Colorado.

“We believe that by coming together, we can make a bigger difference helping Coloradans overcome barriers to accessing healthy, affordable food,” stated San Luis Valley Local Foods Coalition lead local partner Liza Marron. Other important partners include First Southwest Bank, the Alamosa Farmers Market, the Valley Food Coop, the South Fork Farmers Market, Saguache’s Fourth Street Food store and the San Luis Valley Cooking Matters Program.

The Double Up Food Bucks Colorado program expands the amount of fruits and vegetables recipients of Supplemental Nutrition Assistance Program (SNAP, formerly food stamps) can purchase. Coloradans who receive food stamps are provided $1.41 per meal or $4.23 per day on average, which can make it challenging to purchase fruits and vegetables. With Double Up Food Bucks Colorado, SNAP recipients will receive up to $20 in Colorado-grown fruits and vegetables when they use their SNAP benefits at participating farmers markets or select retailers. SNAP benefits will be matched dollar for dollar to be put toward Colorado-grown, fresh fruits and vegetables, up to $20 per visit.

Read more
Add your reaction Share

Manna Garden in the Durango Herald

Manna Soup Kitchen’s garden to offer more free food

At-risk teens will garden and operate summer farm stand

By Mary Shinn Herald staff writer

See the Durango Herald article & video here

Staff members and volunteers with Manna Soup Kitchen garden are growing more produce so more people can feast on its fruits.

Volunteers Daria Robinson, Zak Bukovich, Campbell Brown and Kate Petty, from left to right, tie tomato plants inside a new hoop structure at the Manna Soup Kitchen garden. The Garden Project of Southwest Colorado manages the garden, and it provides food for the soup kitchen. Some of the food will also supply a new farm stand, which will be open Wednesdays.

Read more
Add your reaction Share

Summer Zucchini Cakes with Creamy Green Chile Sauce

Date Night Dishes... A fresh startI love this recipe as it is great for a main or side dish and you can use that bounty from your garden or the Farmers' Market for a really fresh meal! It can also be prepared on your outside grill, so no need to heat up the kitchen, unless it's date night ;)

- Patsy Walker

The recipe is from "Sheknows.com"

Serves 2-4

Ingredients:

  • 1-1/2 cups panko bread crumbs
  • 1/4 cup flour
  • 2 cups shredded zucchini
  • 1 cup shredded carrots
  • 1/4 cup diced roasted red peppers
  • 1 clove of fresh pressed garlic
  • 2 eggs
  • Salt and pepper to taste
  • Olive Oil

Creamy Green Chile Sauce:

  • 1/2 cup sour cream
  • 2 tablespoons of diced green chiles
  • 1 tablespoon of diced fresh cilantro
  • 1 tablespoon of lime juice
  • A sprinkle of smoked paprika

Directions:

Read more
1 reaction Share

Kid Friendly Snack Recipe: Build Your Own Trail Mix

Trail-Mix-c-791x1024.jpgCheck out this delicious snack that students made during Garden Classes and Dirt Club this school year! 

Ultimate Trail Mix Recipe  by Super Healthy Kids is a great way to introduce different food/nutrient groups as well as empower kids to make choices about the food they are making. 

Ingredients:

Choose as many or as little of the options from each category below.

  • Nuts: Peanuts, Walnuts, Cashews, Almonds, Brazil nuts, Hazelnuts, Pine nuts, Macadamian nuts, Pistachios
  • Seeds: Sunflower seeds, Pumpkin seeds, Watermelon seeds, Hemp seeds, Flax seeds, Sesame seeds
  • Cereals/Grains: O's cereal, Chex cereal, Granola, Popcorn, Sesame sticks, Crackers, Pretzels
  • Dried Fruit: Dried cranberries, Dried cherries, Dried raisins, Dried dates, Dried mango, Dried apricots, Banana chips, Dried pineapple
  • Extras: Coconut, Chocolate chips, Chocolate covered raisins, yogurt covered raisins

Directions:

Read more
1 reaction Share

OKCG June Workday 2016

OKCG_workday_Jun_4_2016_0058.JPG

The river is reaching 6,000 cubic feet per second this first week of June which means it's HOT! The snow is melting up in the mountains, our river is pulsing with that fresh snow melt, and we are hard at work in the garden.


At our June workday we focused on:

- The Compost Pile

- The Herb Garden

- Thistle Management

Read more
Add your reaction Share

Farmer Days at Needham's School Garden 2016

Needham's School Garden is planted! Thank you to all local farmers who came out and planted each garden bed with students.

We sowed seeds, transplanted baby plants, searched the garden for beneficial insects and created a garden wishing tree. Way to go students, teachers, volunteers and farmers!

  IMG_1849.JPG  

IMG_1843.JPG  IMG_1846.JPG

Read more
Add your reaction Share

Lemony Red Lentil Soup

WD_OKCG_Final_WDandPotluck_10.22.16-021.JPGI made this recipe for the Ohana Kuleana Community Garden POTLUCK in May. It's a favorite of mine right now. I found it in the "Thug Cookbook." Enjoy! - Mia

Servings: 4 as a main or 6 as a side
Cook Time: 25 minutes

Ingredients:

  • 1 teaspoon olive oil
  • 1/2 – 1 onion, chopped 
  • 1 baking potato, peeled and cut in bite sizes 
  • 1 carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon coriander
  • 1/2 teaspoon ground cumin (if you don’t have coriander use another 1/2 teaspoon ground cumin)
  • 1/4 teaspoon salt
  • 2 cups red lentils, rinsed
  • 6 cups vegetable broth
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon lemon juice ( I used the juice from 1 lemon)

Directions:

Read more
1 reaction Share