“Earth Day: Lehman College for a Greener World,” produced by Phyllis Yip and Sophia Tewa. Click HERE to view.
New School News Blog
“Farm to Table, New School Style.” Click HERE to read and view.
Off the Beaten Plate
“Upcoming ‘Farm Share NYC’ event takes on local food deserts,” by Tasha Williams. Click HERE to read.
“A Healthier You” on WWRL-AM 1600
Winter Farm Share: March
Here are the items that will be included in your Farm Share this month:
Apples- Butternut Squash
- Cabbage
- Carrots
- Garlic
- Onions
- Parsnips
- Popcorn
- Red Potatoes
- Sweet Potatoes
- Black Beans
And, if you ordered Add-Ons: eggs, cheese, honey, and maple syrup.
Winter Farm Share Recipes: Valentine’s Beet Bread
Surprise your sweetheart with a homemade loaf of bright red, local, healthy, hearty bread!
Ingredients: 3/4 cup warm water; 1 1/2 cups raw beet puree; 3 1/2 to 4 1/2 cups unbleached all-purpose flour; 2 tablespoons vegetable oil; 2 teaspoons salt; 1 teaspoon sugar; 2 1/4 teaspoon active dry yeast; ½ cup milk
Directions: For the beet puree, peel 2 large beets and chop into 1/4-inch pieces. Puree in a food processor with 1/2 cup milk until mixture is smooth and free of lumps. In a small bowl, combine yeast, sugar and water. Let rest 5 minutes. In another bowl, combine flour and salt. Add in yeast mixture, beet puree and oil. Mix until just combined. Knead, by hand about 10 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 to 1 1/2 hours. Remove risen dough from bowl and shape into a round ball. Place dough on a baking stone or parchment paper-lined baking sheet and cover loosely with a lightly greased piece of plastic wrap. Let rise until doubled, about 45 minutes to 1 hour. Preheat oven to 375 degrees with an empty broiler pan placed on the rack beneath where you’ll put the baking stone or sheet. Before baking the bread, take off the plastic, sprinkle the top with a little flour and make an X shape on the top with a serrated knife. Place the bread in the oven and pour 1 cup hot water into the broiler pan, closing the oven door immediately. Bake 30 to 35 minutes (or until a knife inserted in the center comes out clean). Allow bread to cool completely on a cooling rack before slicing or serving.
- Adapted from Tablespoon.com. Thanks to Krishna Omolade for sharing!
Winter Farm Share Recipes: Root Veggie and White Bean Soup with Homemade Potato Chips
Ingredients: 2 lbs of root vegetables; 1 onion, peeled and quartered; 4 clove garlic, peeled; 2 cups cooked white beans; 4 – 6 cups water; ½ cup white wine (or substitute with vegetable stock and a little vinegar); juice from ½ lemon; a dash of oregano; 2 tbsp vegetable oil; salt and pepper to taste
Homemade potato chips: 1 lb purple potatoes; salt to sprinkle
Directions: Preheat the oven to 400F. Wash well and cut root veggies into large pieces, place on a baking sheet together with onion and garlic. Bake for 45 minutes or until golden and soft inside. Meanwhile, slice the potatoes paper thin by using a mandolin or a sharp knife. Pat them dry with a kitchen towel and place on a parchment covered baking sheet. Bake for about 15 minutes or until lightly brown and the edge lift slightly. Turn them every 5 minutes. Keep an eye on them as they burn easily. When done, remove from oven and sprinkle with salt. Remove the root vegetables from the oven (let cool slightly) and place in food processor. Add beans and water (start with 4 cups, add more if needed) and mix until smooth. Pour the soup into a pot, bring to a simmer on medium heat and add white wine, lemon juice and oregano. Bring to a boil and season with salt and pepper. Remove from the stove and stir in the olive oil. Serve in bowls and garnish with your homemade potato chips and fresh herbs.
- Adapted from Green Kitchen Stories
Posted in: Recipes •
Tagged: Beets, Carrots, Garlic, onion, Potatoes, root vegetables, Squash, Turnips |
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