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Local Food. For the People, By the People.Anonymoushttp://www.blogger.com/profile/07271674601377722863noreply@blogger.comBlogger261125
Updated: 33 min 41 sec ago

Chilly Days = Soup

Mon, 10/13/2014 - 10:49
I woke up this morning to the sweet sound of rain falling outside.  Hmmm, I thought, the perfect day for making soup!  Butternut, my favorite squash, is plentiful, sweet, and easy to cook.  Here's a lovely, filling soup, delicious with a grilled cheese sandwich and a green salad. Pureeing the soup means you don't have to be fussy with dicing the vegetables. Just get them roughly the same size. 


Butternut Squash and Pear Soup

2 tablespoons extra-virgin olive oil, plus more for serving1 medium yellow onion, diced large1 small butternut squash (about 2 pounds), peeled, seeded, and diced into 1 - 2 inch squares*2 pears, peeled and diced to 1 inch squares1 pear, peeled, cut in half, core removedSalt and pepper, to tasteA pinch each of cayenne and cumin1/4 cup low-fat plain yogurt

In a medium pot, heat oil over medium-high. Add onion and cook until translucent, 6 minutes. Add squash, diced pear, halved pear, and 4 cups water; season with salt and pepper to taste. Bring to a boil; reduce to a rapid simmer and cook until squash is soft, 20 to 25 minutes.  Remove the whole pear from the pot and dice it.In batches, fill a blender halfway with soup and yogurt. Puree in batches.  Caution: don’t use the blender top while pureeing hot liquids.  Instead, drape a clean cloth over the top while pureeing the vegetables with the yogurt. Season with salt and pepper, cayenne and cumin.  Serve topped with the reserved diced pear.

*If you have a microwave, use it to make peeling the butternut squash easier. Microwave the whole squash for one minute at a time. Between 1 and 3 minutes, you'll find the peel beginning to cook and much easier to separate from the flesh. Be careful -- it will be hot. Let it cool a little first. -- JuJu Harris

Lazy Day Dinner

Thu, 08/07/2014 - 09:47

I got up this morning, knowing that it was gonna be another humid scorcher.  I gave myself thumbs up to making an easy dinner so I'd be out of the kitchen and free to goof off around the house as much as possible.  Out came the can opener, knife, cutting board and a few ingredients, and in 10 minutes I was checking my Facebook while eating a bowl of granola, yogurt and peaches.  Dinner was in the fridge, ready for the hungry hoard to descend upon it later, and I was ready for a day of puttering.  This recipe is a great picnic or potluck dish, and gets even better as it sits.  Be sure to use fresh basil.  Serve with mozarella cheese slices and ciabatta. -- JuJu Harris 

Black Bean, Corn and Red Onion Salad

4 cups cooked black beans, rinsed and drained2 cups cooked corn, rinsed and drained (fresh or canned)1 red onion, finely chopped3 large tomatoes, diced or 2 cups whole cherry tomatoes1 cup basil leaves, rinsed and coarsely choppedsalt and pepper, to taste¼ fresh or pickled jalapeno, finely minced½ cup olive or canola oil¼ - ½ cup balsamic or rice vinegar
Gently stir all ingredients in a serving bowl.  Chill or serve at room temperature.  Serves 8-12.


Join the Arcadia Farm Team… many hands making light work!

Tue, 07/22/2014 - 09:11

By Katie Wolffe, Farm Team Member

One of the best things about Arcadia Farm is that there is always something to do. Tomatoes need to be tied up and things need to be planted, picked or pruned. There is always weeding. At Arcadia there is only one part-time farmer to tackle all these tasks. 

Enter the Farm Team, at 22 members and counting! 

BEFORE 

This group of dedicated volunteers has elected to spend (most of) their Sunday evenings doing farm tasks. I joined a little over a month ago. We meet for about three hours and then gather for an impromptu potluck of garden snacks. We receive instruction from Arcadia's farmer, Peggy, but there isn't professional farmer in the team. There is, however, a fair amount gardening knowledge to be shared. This last week included a mechanic, a restaurant manager, a nurse, a climate policy worker, an emergency preparedness worker, and a former tutor to the children of the Jordanian royal family. While it's not the typical DC style networking, the conversation sure is good. (Truth be told, at least 2 new jobs have been procured by Farm Team members directly from their networking at the farm… in less than a month!) 



AFTER! 
Most of our farm team volunteers started out at a Saturday volunteer day and then expressed interest in doing something more. That's how I started. While I am not quite ambitious enough to want to have a farm that MAKES money for me, one day I would love to have a larger piece of land that I can coax a years worth of food out of for a small family. My time at Arcadia allows me to learn farming skills and tricks that come from real honest to goodness farmers. 
The Sunday night farm team is always looking for a few more hands. Contact FarmTeam@arcadiafood.org if you want to join the fun. 


Trellising tomatoes, potluck snacks… and hanging out in the gazebo till night falls on the farm. 




Meet our Farm Camp 2014 Counselors

Fri, 07/18/2014 - 06:29
We’d like to you meet the amazing counselors who are making Arcadia’s 2014 Farm Camp possible. They’re quite a talented and enthusiastic group!
For the past two weeks, Brittany, Jeyna, Liz and Rosario have spent 9-10 hours a day preparing and creating a positive and interactive food camp experience for Arcadia’s campers.  We're so grateful for all of their hard work!
Read on to virtually meet each of them!

Brittany Owen  

What experiences have prepared you for this position?I have worked with children from a variety of backgrounds and developmental needs as an attendant, tutor, volunteer, and sister. My family also has quite the suburban farming project, with chickens, goats, rabbits, and garden crops.  As a child, my favorite things were animals, being outside, and learning – and they still are! I’m excited to share that enthusiasm with young learners.
What are you hoping to learn as a Farm Education Intern at Arcadia?I want to explore first-hand the different kind of learning styles among children, especially in a space that allows them to engage with the environment on their own level. I am interested in how a successful nonprofit works on the ground level.  I also wouldn’t mind picking up a few tricks about sustainability to bring back to my family’s plot!
If you were a vegetable, what would you be?Mustard – it has a surprising amount of zing to it!



Jeyna Diallo
What experiences have prepared you for this position?
I was a counselor at Woodlawn Stables Summer Camp for a season, which prepared me for educating kids in an outdoor camp setting. Also, I'm an Environmental Studies major so I've learned a lot about sustainable agriculture practices and how important they are for both humans and the planet. Growing vegetables in my own garden and working to get my brother and sister excited about healthy eating has also prepared me for this job.
What are you hoping to learn as a Farm Camp Counselor at Arcadia?Throughout the four weeks of camp, I'm hoping to learn more about putting sustainable agriculture methods into practice and the best strategies to get kids excited about sustainable farming, cooking, and eating.
If you were a vegetable, what would you be?I would be a cucumber because then I could wrap my tendrils around a trellis and climb super high! 
Liz FabisWhat experiences have prepared you for this position?I first became interested in sustainable farming while earning my bachelor's degree in environmental studies. Visiting idyllic farmsteads during field trips spurred me to take a summer job at an organic farm in Ohio, where I quickly learned the dirty, grueling reality of working the land. More recently, I've been volunteering as an field trip facilitator at Common Good City Farm, a Washington, DC-based farm with a very similar mission to Arcadia.
What are you hoping to learn as a Farm Education Intern at Arcadia?I'm excited to share my passion for gardening, farming, and healthy foods with children. In return, observing how children interact and learn from nature is fascinating to me as an educator. I am currently pursuing a Master's in Landscape Design from George Washington University, so I'm hoping that this position will yield insights into how to create landscapes that not only beautiful and functional, but also serve as learning tools to foster environmental knowledge and appreciation.
If you were a vegetable, what would you be?I'd have to say a tomato. Like tomatoes, I absolutely can't tolerate the cold, and as with many recipes involving tomatoes, I am often quite cheesy.

Rosario DeFlores
What experiences have prepared me for this position? Some of the experiences I would like to share are that, I have been working in Early Childhood for more than 16 years.  And believe that, children should have different opportunities to explore nature in a safe, nurturing environment.  Also, doing activities with hands on experiences not only help them to develop their fine motor skills but also their cognitive skills.  By allowing children explore, asking them open ended questions it gives them opportunities to learn new information.  Also, being a mother is another real nurturing experience to add.

What I am hoping to learn as a Farm Education Intern at Arcadia?I am hoping to learn the different opportunities Arcadia has to offer for families with children who are eager to learn.  And also the new varieties of activities that are planned for the children during this camp experience.  I am looking forward to follow the lead of my Camp Director with the support of other educators as well as Camp Counselors and to learn from their experiences.

If I was a vegetable, I would be …!!Lettuce!! Because there are different kinds of lettuce, some are colorful, soft to eat and it is added in the majority of main meals. Lettuce is also easy to grow and does not require at lot of space to produce.

Fashionable Foodie! Meet Mobile Market Staff Member Shanelle Williams!

Wed, 07/02/2014 - 11:33


We met Shanelle through the DC Summer Youth Employment Program and were immediately impressed. This fashion design student has it all: business savvy, customer service, a big heart and yeah… she's read "The Omnivore's Dilemma," too! 
What are you most excited about for DC Summer Youth Employment Program placement at Arcadia?I am most excited to be working with Arcadia this summer for the hands on experience of working in marketing and retail. I want to start my own clothing company, and I feel that all forms of retail will be a great learning opportunity.  Also I am looking forward to working with the public, networking, and meeting new people.

What experiences have prepared you for this position?
I have volunteered with my church and Widow’s Pantry to help feed the homeless at Franklin Square downtown. I also volunteer with my neighborhood Community Garden and I helped to plant trees with Casey Trees.  These experiences have all given me a chance to work with the public and help others.

If you were a vegetable, what would you be?
If I were a vegetable, I would be corn. Corn is one of our oldest vegetables and it has so many uses. As said in The Omnivore’s Dilemma by Michael Pollan, “corn is in everything”. Also corn is bright and not boring. It can change into many forms, and it can be where you least expect it.

Which season has the best produce, and why?

Summer has the best produce because there are so many delicious fruits that appear during this season. I feel that in the summer fruits are at their peak of perfection with taste, color and texture. Also as an added bonus my birthday is in the summer.

From the Arcadia Blog

  • Chilly Days = Soup

    I woke up this morning to the sweet sound of rain falling outside.  Hmmm, I thought, the perfect day for making soup!  Butternut, my favorite squash, is plentiful, sweet, and easy to cook.  Here's a lovely, filling soup, delicious with...

  • Lazy Day Dinner

    I got up this morning, knowing that it was gonna be another humid scorcher.  I gave myself thumbs up to making an easy dinner so I'd be out of the kitchen and free to goof off around the house as...

  • Join the Arcadia Farm Team… many hands making light work!

    By Katie Wolffe, Farm Team MemberOne of the best things about Arcadia Farm is that there is always something to do. Tomatoes need to be tied up and things need to be planted, picked or pruned. There is always weeding....

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