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Spring Cometh? Right? Really? Soon? PLEASE!! |
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| The buds were on the trees, the daffodils were pushing through, there was a hint of warmth (and more for a few days) and then.. BOOM, BRRR, GRRR. The Spring Snowpocalypse descended and we were back to winter shovels, mittens and bunched up shoulders against the wind.
But FRESH New London is getting ready: our seed order is in, our potting medium is in the greenhouse, our new Urban Farm Manager is hired (hurray), our Plant Sale dates are on the calendar and our Saturday work days are penciled in (weather permitting).
Saturday, March 25, Work Days at the FRESH Urban Farm* begin! 9-12
Saturday, April 15, Build Out McDonald Park, FRESH's New Community Garden (McDonald Street and Connecticut Avenue, New London), 9am with community meal to follow
Saturday, April 22, EARLY Plant Sale, 9-1 at the FRESH Urban Farm*
Saturday, May 20, PLANT SALE, 9-1 at the FRESH Urban Farm*
Hope Springeth Eternal and Spring Cometh Now(ish)! |
| *Where is the FRESH Urban Farm and Education Center, you might ask. The corner of Mercer and Williams (right where the FRESH Community Garden has always been). Parking in the lot off Mercer Street. For GPS directions use "99 Mercer Street, New London")
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In this issue, - Profiles of The McDonald Park Design Team
- Report from the Urban Farming Conference
- Join the 1,000 Meals Campaign: Help FRESH, Support Brigaid, Feed New London
- Recipe of the Month
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| | | | A REPORT FROM THE URBAN FARMING CONFERENCE, BOSTON, MA
By Makeeda Bandale-Asante
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| Waking up at 5am on a Saturday isn't something a sleep lover like myself does for no reason. So, here is the reason: On March 4, the Fresh crew met up with our friends at Grow Windham and made our way to Boston, MA for the Massachusetts Urban Farming Conference.
On the way to the Conference I led FRESH check ins. Following that, Jaron from Grow Windham initiated a group brainstorm, where we answered questions like what workshops we were looking forward to and what we hoped to learn that day and wrote them on a huge sticky note. Kind of awkward in a moving vehicle, but it worked!
After the gang parked in a Northeastern University garage and walked for a bit in the numbing 15 degree weather, we made our way on campus. We visited the breakfast table with muffins, tea and coffee after registration. Then off to workshop #1.
The first workshop I attended was "Chef Talk: Getting Your Product Into Restaurants". There, a panel of Boston farmers and chefs came together to talk about the farm-restaurant relationship, their experiences with seasonal product issues and the importance of supporting local businesses.
Following that, the entire conference loaded in the auditorium to hear the first Keynote Speaker. After a few introductions, "The Urban Farmer" Curtis Stone from British Columbia, Canada came out to talk for about an hour about how he started his urban farming journey and gave us tips on crucial aspects including maintenance and budget.
The second workshop I attended was "Youth in the Food System: Beyond Fast Food." A panel of teens and young adults spoke about what pushed them to be part of their organizations, struggles and health concerns of their urban communities, their feelings on the current food industry and ways to improve it. This was probably my favorite session. The sincerity and passion these young people had was admirable and I hope it inspired attendees to share their interest on bettering the system for the benefit of us all.
After the vegan lunch, the third workshop I sat in on was "Soil Fertility," a session highlighting the importance of soil testing, analysis of results and amounts of nutrients to add for a rich earth. Next was the fourth and final session - "Youth and Entrepreneurship: Models for Success." Leaders of youth entrepreneurship groups spoke about their programs and ways they see them growing in the future.
The Closing Keynote was given by Greg Watson, from the Schumacher Center for a New Economics, who encouraged the usage of civic synergy - the collective power of people in organized networks to transform the systems that affect our lives. He spoke on viewing community organizing design as politics, stopping false dichotomies and developing the recipe for municipal movement.
We returned to New London around 8 o'clock. I felt tired but was glad I attended the conference and connected with other youth from Grow Windham.
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| | | RECIPE OF THE MONTH: Dandelion Greens |
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This simple, healthful and delicious recipe comes from FRESH Advisory Board member Liz Spurr! And it is cooking and eating weeds!
As Makeeda shares above, we met the Urban Farmer Curtis Stone at the conference in Boston. He literally wrote the book on Urban Farming in which he shares how to make a living as a farmer in backyards and front lawns. He writes that more than 40 million acres of land in North America are occupied by lawns, which absorb an incredible amount of water, fertilizers, pesticides and fossils fuels as everyone tries to maintain that perfect green monocrop of grass. But, as you are eyeing your lawn and imagining it as a beautiful and varied garden, you can take the first step in weed management and lawn farming by eating your dandelions.
High in calcium, iron, fiber, Vitamins A, E and K, dandelion is also astringent, which means it has detoxifying properties. Liz says that dandelion greens are "good for the blood, the bitter element wakes up your liver and gets your digestion ready for Spring." Sounds good, right?
Here is what Liz says we should do with dandelion greens: If you have harvested them yourself, soak for 5-10 minutes in cold water. Saute with olive oil, garlic, salt and pepper. Once the garlic is soft, braise by adding a little water to your saute pan and squeeze lemon all over the greens before covering for five minutes on a low heat. Then serve and enjoy!
1/4 cup olive oil
1/4 cup thinly sliced garlic (5 or 6 cloves)
Salt and freshly ground black pepper
1 pound dandelion greens with stems, well washed and roughly chopped
1/2 cup water
Lemon wedges for serving
1. Put the olive oil in a large, deep saucepan with a lid over medium-high heat. When hot, add the sliced garlic and some salt and black pepper and cook for about 1 minute.
2. Add the greens and stock. Cover and cook until the greens are wilted and just tender but still a little firm, about 5 minutes.
3. Uncover the pan and continue to cook, stirring, until the liquid has all but evaporated and the greens are quite tender, at least 5 minutes more. Taste for seasoning and add red or black pepper and salt as needed; cook for 1 minute more, and serve hot, warm, or at room temperature, with lemon wedges.
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| Join the 1,000 Meals Campaign: Help FRESH, Support Brigaid, Feed New London
FRESH has teamed up with Brigaid to launch a 1,000 Meals Campaign, so that everyone in New London can experience the delicious, nutritious "Community Meal" held every Wednesday in the Bennie Dover Cafeteria. Please make a contribution as you are able! http://www.freshnewlondon.org/donate |
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WE NEED YOUR SUPPORT
Interested in supporting FRESH with a tax-deductible donation? Of course you are!! http://www.freshnewlondon.org/donate |
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