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.
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!
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
1. In large bowl combine romaine, watermelon, onion, salt and pepper.
2. Spray with dressing, toss gently and serve.
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We 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.
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Local 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.
I 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"
- 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
Check 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.
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
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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
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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!
I 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
- 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)