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In this issue:
- Letter from Alicia, New Executive Director
- Hello from Frida, New Office Manager
- Dining for a Cause, June 15, Seehund Pub and Restaurant
- Thanks to our Certified FRESH partners
- Whaler City Garden
- The FRESH to College Pipeline: An Interview with Aziza Littlejohn
- Garden Cooking: Healthy Seasonal Recipes
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| Hello FRESH friends! There is something magical about this time of year and I am so excited to have spent the last month digging in as the new Executive Director here at FRESH. Over the last two years, I worked as FRESH's Farm to School Coordinator - bringing more local foods into the school cafeteria, supporting school gardens and connecting students to their food. I have worked with so many dedicated and passionate supporters through the Farm to School program and I look forward to continuing to build those relationships. I'm slowly discovering the work of the director has many layers and facets. In this new role, I get my hands in the soil more often, find markets for our FRESH food and work with youth & adults from the community to carry out the FRESH mission. All this happens alongside the work of connecting families, community partners and civic groups, to build momentum for food system change. Our great team - the staff, youth, volunteers, board and donors - makes this work so rewarding. I feel fortunate to be a part of the FRESH community and grateful to all of you who have welcomed me into my new role. Thank you for continuing to be a part of the FRESH food movement! |
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| Hi, I am Frida Berrigan and as you can see from my picture, I am super excited to be working with FRESH New London. My family lives two blocks from the FRESH garden and I have been the somewhat lackadaisical farmer of plots 28 and 29 there since before these little green thumbs were born.
I am working half time in the FRESH office-- doing all sorts of exciting stuff with spreadsheets and paper, computers and phone (I love making deposits! more deposits, please)-- and supporting Erick and Alicia, the youth and the board in the work for food justice and security. I am also seeing the Community Garden as an extension of the office and trying to squeeze in some work to make it a more welcoming and functional place for gardeners and the wider community. I can be reached at info@freshnewlondon.org or by calling the office 860-574-9006. |
| | | Looking for a Great Night OUT?
The Seehund has incredible food (when was the last time you has spaetzle?) and on Wednesday, June 15th they will be donating 15% of their proceeds to FRESH New London. Isn't that great? We will have door prizes (you could win a FRESH t-shirt or other great prizes). Please join us! |
| | Thanks to our Certified Fresh Partners |
| These community businesses are buying FRESH grown produce and herbs. FRESH New London is grateful for their partnership!
This patronage helps FRESH donate food to those in need. To date, we have delivered eight flats of lettuce, bok choy and herbs to the Community Meal Center, which serves free, healthy meals to hungry people in New London.
And, more than 150 vegetable plants grown by FRESH youth are now taking root in School Gardens around New London! |
| | | As you may have seen in The Day, the Whaler City Garden was unveiled to much fanfare and celebration (and a locally sourced lunch) last weekend.
FRESH New London is an essential partner in this community endeavor and FRESH youth will be connected to the garden beds throughout the summer months. |
| | Saturdays at the FRESH Garden
Our Saturday volunteer days connect you with the land to learn and grow. Whether you are an expert, or not, you'll share and learn about urban growing, interact with new people from our beautiful community, and you will love your work. We provide volunteers with free snacks and drinks. Students and community members can earn service hours. We grow food with the community and for the community to build a better (more sustainable, more just and more beautiful!) food system. Every Saturday, rain or shine, from 9:00am to 1:00pm at our community garden at the corner of William and Mercer Streets. Sign up to volunteer here or just come by! |
| | | From FRESH to College: An Interview with Aziza Littlejohn |
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Aziza Littlejohn is a sophomore at University of North Carolina at Chapel Hill, where she majors in Biology with a minor in Medical Anthropology. She joined FRESH in 2012 and has been involved in different projects within the organization for the past three years. This year Aziza will be the head crew leader for our summer program.
FRESH Youth Organizer Erick Carrión interviewed her to see how the skills she has been developing at FRESH have helped her through her college experience.
Erick: How did you get involved with FRESH?
Aziza: I live about two blocks away from the Community Garden, and I took tap dance lessons at the Martin Center. Over the course of a year or so, as I walked to my dance lessons I watched a simple parking lot transform into something filled with leaves and kids and I immediately wanted to get involved. Then I walked to FRESH's office and asked how I can get involved and became part of the youth program in 2012.
Erick:Why do you think that it’s important for youth to learn about the food system and the environment?
Aziza:I believe that anyone that eats food has the right to know where it came from. Before FRESH, food was a necessity, but I was eating whatever was given to me, and as long as it tasted good, I didn't ask any questions. After I learned how complex a food system is and after creating my own with FRESH, I realized the value and power of watching my food travel from seed to plate.
Being oblivious to the effects of our human decisions is dangerous. We can't afford to continue with this selfish agriculture because it's literally tearing the world apart.
Erick:What are some of the skills that you got at FRESH and that you have used in college?
Aziza: FRESH honestly helped me figure out who I am as a person and that's so so important in college. During all those hours weeding and transplanting, I had amazing conversations about society and I learned more about myself each day. I discovered my ability to organize and lead projects, I discovered my talent for public speaking, and I have so many tricks up my sleeve like making my own body products and mini herbal medicines when I'm sick.
Erick:How has FRESH helped you to be where you are now?
Aziza: FRESH plays a huge part in where I am today. I didn't know what I wanted to be when I grow up until my third year at FRESH. I always dreamed of being a doctor, but now I feel obligated to support my community and its food system. Now I'm working toward being an OBGYN with my own practice and a strong partnership with a local farm to provide access to healthy food and to support a holistic approach to women's health.
FRESH helped me get into college by all of the amazing experience I have in many different areas of the organization, and my personal essay was about how much I love the farm. Now FRESH is helping me stay in college and work toward my dreams through jobs and the FRESH scholarship. I can't thank the FRESH family enough.
Erick:What should we expect to see from you in the future?
Aziza: In the immediate future, you'll most likely see me my fluffy afro bouncing around the community garden with the summer program :) Further down the road, I hope to continue with my academic research on dietary effects on Crohn's disease in women, travel the world, and get into medical school. |
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| | SEASONAL RECIPE: GARLIC SCAPE PESTO
These snake-like things are called garlic scapes and if you have them in your garden, you need to harvest them right now (helps the plant put its energy back into growing tasty garlic cloves) and make this pesto. Then spoon it over pasta or spread it on toast.
Keeps your immune system ticking (and the vampires away). This recipe comes from FRESH Board member, avid gardener and gourmand Emily Lerner. 1/4 pound roughly chopped scapes (about 1 cup) 1/4 cup olive oil Salt to taste (less or no salt needed is using cheese) Optional: 1/2 - 3/4 cup Parmesan cheese freshly grated 1/4 cup sunflower seeds, walnuts or pine nuts Using a food processor, blend scapes, salt and oil (and optional nuts) until smooth or nearly smooth. If adding optional cheese, add this with a quick pulses after the pesto is smooth. If making extra pesto to freeze, leave out the cheese and nuts. This can be added later after the pesto is defrosted. Put in an airtight, plastic container to freeze, cover with a thin layer of olive oil. Or can be frozen in plastic freezer bags, with excess air squeezed out. |
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Your donation to FRESH supports sustainable agriculture, youth development, and a fairer food system for all! Make checks out to FRESH/TSNE, Box 285, New London, CT, 06320 or donate using Paypal/credit cards at our website. Thank you for all your support! |
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