What’s Cooking: Whole Grains

What's Cooking - October.PNGIn our September cooking class we learned about whole grains! First we started with what a grain is (the seed from many different plants in the grass family) and examined the seeds from the winter rye we grow as cover crop on the farm. Then we talked about the difference between a whole grain and a refined grain. A grain is made up for 3 parts: the bran, endosperm, and germ. The majority of the nutrients and fiber are in the bran and germ, which are removed when a grain is refined (like when making white rice or white flour). The benefit to refining is the grain product can last longer, but it is not nearly as nutritious. The Harvard School of Public Health recommends the majority of the grains we eat be whole grains.

Our recipe for the class was a salad with farro, a kind of wheat that is often consumed as the whole seed (like rice), as opposed to ground in to a flour. It cooks up in about 20 minutes, and freezes well. Since we still had summer produce to work with we made the salad with tomatoes and peaches, but this is easily adaptable with other vegetables. Root vegetables, broccoli, cauliflower, eggplant, asparagust, and just about any other vegetables you can think of would be great.

Coming up we have classes featuring orange foods for Halloween, eggs, pizza, and party food for the holiday season! All classes are open enrollment, and proceeds support our hunger relief efforts.

Broccoli Head Chefs (9-12 year olds)

The Beta Carotene Monster – Tuesday, October 30th, 2018, 3:30-5:30pm

Magic Eggs – Tuesday, November 27th, 2018, 3:30-5:30pm

It’s a Party! – Monday, December 10th, 2018, 3:30-5:30pm

Celery Sous Chefs (5-8 year olds)

The Beta Carotene Monster – Tuesday, October 23rd, 4-5pm

Personalize Your Pizza – Tuesday, November 13th, 2018, 4-5pm

Delightful Dips – Monday, December 3rd, 2018, 4-5pm

 

Summer Farro Salad

Adapted from https://www.twopeasandtheirpod.com/summer-farro-salad/

Ingredients:

For the salad:

  • 2 cups cooked farro
  • 5 kale leaves, torn into small pieces
  • 1 large peaches, pitted and chopped
  • 1 cup cherry tomatoes (halved) or chopped tomato
  • 1 cup corn (raw or frozen)
  • A large handful basil, torn into pieces

For the dressing:

  • ⅓ cup olive oil
  • Juice of 1 lemon
  • 1 tablespoon white wine vinegar
  • Kosher salt and black pepper, to taste

Directions:

  1. In a jar combine olive oil, lemon juice, vinegar, a pinch of salt, and a few grinds of pepper. Shake to combine.
  2. In a large bowl combine the farro, greens, peaches, tomatoes, corn, and basil. Add the dressing and toss to combine.
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Save the Date for Harvest Home!

Tractor PicIt’s almost here – Harvest Home Festival and 5K!  Mark your calendars for November 4th!

The start of September has been busy here at Community Harvest Project.   Registrations for the 5K Race are rolling in daily and the runners are so excited about the new course this year!  We love this family-friendly fall festival which brings community members together in celebration of the harvest.

JAM Events, our DJ for the 5K and festival, is booked and ready to entertain the attendees and keep the music playing all afternoon.  Country artist, Shanna Jackmann, will sing the national anthem prior to the 5K start. Shanna is an award winning and has performed for the Boston Bruins, Red Sox, Celtics, Revolution and numerous charity and military events. The pumpkin trebuchet teams are busy constructing their catapults and apples are getting picked for our delicious apple crisp and cider. With great live music, local food trucks, delicious craft beer, an apple cannon competition, kid’s crafts, hayrides, a raffle and roasted s’mores by the campfire- there is something for everyone! You won’t want to miss it!  See you there!

 

Thank you, Annie!

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It is with great sadness that we announce that Co-Farm Manager Annie Stegink is leaving Community Harvest Project after 4 1/2 years to pursue new adventures.  As many of you know, Annie has been working closely with Co-Farm Manager Dave Johnson this year and she feels that it is the right time to pass the operation into his capable hands for the remainder of this season, and the next.  In the last several weeks Annie has been busily preparing the farm for her departure and her work will leave a lasting legacy here at the farm. We will greatly miss her beaming smile as will the thousands of volunteers that have come to know her over the years.  

As a member of our team during our busiest period of growth, Annie has been instrumental in helping the volunteer farming operation run like a well-oiled machine. Her ability to plan, organize and communicate has been exceptional and we are far better off in our daily volunteer operations thanks to all of her hard work.  Annie leaves knowing that she will always be part of the Community Harvest Project family and that she will be greatly missed. Her favorite memories are exactly what you would expect — interacting with all of our great volunteers and Team Leaders. Please join us in wishing Annie well as she heads out on her next uncharted adventure and  good luck as we know her future is very bright. Thanks for everything Annie!