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2016 I Love Local Food Week

Posted by on Feb 1, 2016 in Events, Local Food, Slider | 0 comments

2016 I Love Local Food Week

2016 Local food week logo-01

 

The 5th Annual “I Love Local Food” Week kicks off February 7th and will celebrate local food with various community events, demonstrations, volunteer opportunities, and much more! Join the Facebook event to get the most up-to-date information on all that’s happening throughout the week. To add your own local food event, email sami@foragefarm.org by February 6th.

Current calendar of events

Sunday, February 7th

Forage Community Volunteer WorkdayForage Farm, 10am-12pm

Get your hands dirty and help out Forage at this awesome volunteer workday. We’ll be doing some chores around the farm and encourage anyone and everyone to come help. Bring a bagged lunch picnic for afterwards and stick around for our seed starting workshop. Fun for all ages!

Seed Starting WorkshopForage Farm, 12pm – 2pm 

Monday, February 8th

Meatless Monday, your own home!

Prepare a meal featuring fresh, local veggies for your friends and loved ones.

Tuesday, February 9th

Season’s Eatings Tasting featuring Fables Catering, First Magnitude Brewery, 5:30pm

Enjoy fresh winter garden vegetables prepared by Fables Catering and paired perfectly with First Magnitude beer. Tickets: $25 click here to purchase now!

Wednesday, February 10th

“Eating a Low Carbon Diet” Lunch Seminar, 12pm (Noon), Grace Knight Conference Room on the 2nd Floor of the County Admin Building

Forage will host a brownbag lunch seminar entitled “Eating a Low Carbon Diet” to encourage people in the community to think about the food they eat in connection to our current climate problems. Please bring your own lunch and a ready mind!

Union Street Farmer’s Market, Lot 10, 4-7pm

Come on downtown, rain or shine, to support local farmers and businesses by buying the best fresh veggies, baked goods, and much more. Come by the Forage table for some local food samples, learn more about our favorite varieties, and sign up for a seed collective membership!

Thursday, February 11th

Support local food businesses around the Gainesville community! Visit the farmers markets, shop for your meal at a local supermarket, or go out to eat at a restaurant that sources their ingredients locally. Need suggestions?

Blue Gill Restaurant

A great restaurant that prides itself on local sourcing and a fun, low key atmosphere!  Blue Gill will offer a multiple course local food prix fixe menu . It will be multiple course and will be available alongside our regular menu and daily specials.

Crane Ramen

Crane Ramen is Gainesville’s first craft ramen restaurant!  Their meat, eggs and poultry are local whenever possible, and most of the veggies come from farms located within 100 miles of the restaurant too!  You can taste the difference!  Visit them and taste some of the best local food dining has to offer.

The Hyppo

A gourmet popsicle shop that features unique flavors made with fresh fruit and herbs!  Visit them on Thursday for .50 cents off their Strawberry Pop made with FL strawberries.

Mildred’s Big City Food

Winner of the Golden Spoon Award from Florida Trend, Mildred’s has a long history of featuring fresh, local food on their gourmet menu.  On February 11th, they will feature a special local food tasting menu.  Check with their team on details.

The Top Restaurant, 30 N Main Street

One of our favorite restaurants in town, The Top offers several local food options on their daily menu, and is committed to being part of Local Food Week!  Visit them on Thursday to find out what they have in store!

Satchels Pizza

Satchels is known for their pizza and eclectic, fun atmosphere, but did you know that they source local produce for their salads, and offer living wages for their employees?  Eat a pie, make a difference!

The Vine Bread and Pasta

The Vine is an artisanal bakery offering all organic breads and homemade pastas.  They have a great lunch menu, too.  They will feature local food items across their menu on Thursday in celebration of local food week!

Friday, February 12th

GRACE Dinner, GRACE Marketplace

Heart Pine School and Forage will prepare a dinner for GRACE Marketplace, featuring locally sourced ingredients. We need donations for our menu items and help serving.  This is part of monthly effort by Forage to cook for those in need. For more information about volunteer opportunities with Forage and GRACE, email anna@foragefarm.org, subject line “GRACE Dinner Volunteer.”

Saturday, February 13th

Hogtown Homegrown Kitchen Corner, Haile Farmers Market, 9:30am

Presented by Stefanie Samara Hamblen from Hogtown HomeGrown, “Strawberries: Soup, Shortcakes, Sliced and Stashed” will teach you how to prepare Strawberry Sunshine Soup, Mini-strawberry shortcakes, and ways to store strawberries.

Family Garden Organic, Fair Farm Tour, Family Garden Farm, 1655 SE 23rd Pl, Gainesville FL 32619, 11am-2pm

Family Garden is a beautiful, organic family farm located in Gainesville!  As a certified Agricultural Justice Project farm, they also strive to pay fair wages and support their workers.  They offer a Community Supported Agriculture program so you can get a share of their fresh, fair food each week.  Visit the farm and learn more!! Click here for details on the event.

Frog Song Organics Local Love Potluck, Frog Song Farm, 4317 NE US Highway 301, Hawthorne 32640, 11am-2pm

Come on out to the farm – bring a picnic blanket and a dish to share. We’ll share brunch and then everyone is welcome to walk around the farm. Kids welcome! Thank you for not smoking & please leave pets at home. This event is FREE. We’ll provide coffee, please bring your own mug. Click here to visit the Facebook event.

Southern Heritage Seed Collective Spring Distribution, Matheson Museum, 513 E. University Ave, Gainesville FL 32601, 1-4pm

The Southern Heritage Seed Collective is a regional hub for garden seeds that do well in our north Florida climate. We collect purchased and locally grown seeds to offer to our community of gardeners each year for their home, community and school gardens. We know our growing climate well and talk to lots of farmers and gardeners to understand what thrives here. We use this knowledge to make smart choices for what seed to offer our members. Click here to see this season’s selection and join the collective.

Swallowtail Farm to Table DinnerSwallowtail Farm, 4:30pm-10pm

Join Swallowtail and Fables Catering for a unique, savory four course meal made from the flowers, herbs, proteins and vegetables grown and raised at Swallowtail, and surrounding organic farms. We have partnered with Swamphead Brewery and Citizen’s Co-Op to bring you the best local brews and organic wines. Vegan and vegetarian options are available. Dinner tickets make a perfect anniversary gift, birthday present, romantic date, familly or group occasion or destination dinner. Visit Swallowtail and connect with your food and the land on which it has been cultivated!

$80 / ticket (Children under 16: $60/ticket) : Click here to visit Swallowtail website and purchase tickets.

Cinema Verde Film FestivalHippodrome Theater, various times.

Consumed (USA, 96 min), 2pm.  A dramatic thriller set in the complex world of Genetically Modified Organisms (GMOs). The story is anchored by a working-class, single Mother who goes on a journey to uncover the cause of her son’s mysterious illness. Interwoven are the stories of an Organic farmer in danger of losing his farm, the CEO of a biotechnology corporation trying to save the world, two Scientists on the verge of a major discovery, and an ex-Cop caught in the middle of it all.Sunday, February 14th

Food for Thought, Food for Life (USA, 22 min ), 4 pm. We want our food fast, convenient and cheap, but at what cost? As farms have become supersized, our environment suffers and so does the quality of our food. Food for Thought, Food for Life, a new documentary from director Susan Rockefeller (HBO’s Christopher Award-winning documentary Making The Crooked Straight, Planet Green’s A Sea Change) explains the downsides of current agribusiness practices, and also introduces us to farmers, chefs, researchers, educators, and advocates who are providing solutions. The film is both poetic and practical; its powerful examination of the connections between our planet and our well-being is accompanied by specific strategies that protect both. With an eye towards a sustainable and abundant future, it offers inspiration for communities that are ready to make a difference.

Polyfaces (USA, 90 min), 7:45pm. Directed by Joel Salatin, this is a joyful film about connecting to the land and the community. Produced over 4 years it follows the Salatin’s, a 4th generation farming family who do ‘everything different to everyone else’ as they produce food in a way that works with nature, not against it. Using the symbiotic relationships of animals and their natural functions, they produce high quality, nutrient-dense products.

Wastecooking; Make Food Not Waste (Vienna, 82 min), 10 pm. Author and cook David Groß travels through five European countries and cooks exclusively what others throw in the garbage bin. With great thirst for knowledge, he tracks food waste and presents unexpected solutions. In an unusual and humorous self-attempt David Groß questions our daily consumer lifestyle

Sunday, February 14th

The Fat Tuscan Cafe Local Love Dinner & Cooking Class, The Fat Tuscan, 6pm

$100/couple : includes a 5 course gourmet dinner using local farms  (Appetizer, Salad, Pasta Course, Entree (option of 2) and Dessert course), includes a bottle of champagne per couple, and cooking class on how to prepare your own fresh Gnocchi. Click here to purchase tickets.

Come enjoy a romantic evening of local gourmet food and participate in a cooking class as well.  We will teach you how to make your own Gnocchi for the Pasta course of the evening and then sit back and enjoy the rest of the dinner for a romantic candle lit evening featuring the best local foods prepared fresh for you on the evening of the event.  One seating and only 15 couples so your table is yours for the evening.  No rush and no hectic ambiance at the Fat Tuscan, we are all about romance and relax and enjoying good food with good company.  Love is always in the air at the Fat Tuscan and it just so happens to be in our food too.

Cinema Verde Film Festival, Hippodrome Theater, multiple times

Cowspiracy: The Sustainability Secret (USA, 90 min). 12:00 pm. Directed by Kip Andersen. Animal agriculture, the leading cause of many environmental problems, including deforestation, habitat loss, topsoil erosion, and ocean “dead zones,” goes on, almost entirely unchallenged. Andersen uncovers what an apparent intentional refusal to discuss these effects, and industry whistleblowers and watchdogs warn him of the risks to his freedom and even his life if he persists. As eye-opening as Blackfish and as inspiring as An Inconvenient Truth, this shocking yet humorous documentary reveals the absolutely devastating environmental impact large-scale factory farming has on our planet and offers a path to global sustainability for a growing population.

 

Sowing the Future: Farm to School to Work Hub

Posted by on Jan 18, 2016 in Education, School Gardens | 0 comments

IMG_0042Forage is proud to continue working closely with youth gardening efforts, particularly the “Farm to School to Work Hub”. This is a collaborative program between the University of Florida, the School Board of Alachua County and numerous other organizations and individuals. High school-aged students with special needs learn about the food system by experiencing it. This year, the farm to school campus expanded, sprawling the gardens and certified processing kitchen between two high school campuses: Loften High School and Horizon. Students are involved from seed to plate, growing healthy food, and packaging and processing local produce for school lunches around the county. They learn about all the steps of a sustainable food system, by being directly engaged in those activities. With the training they receive, some go on to get jobs in food-related areas.
89D88C15-47F0-44F5-81A1-44064C6921B0Creative collaborations with this program, allow Forage to contribute resources that are mutually beneficial. One example is our seed collective that is temporarily housed onsite and thus brought directly to the students. They learn about the importance of seeds, and help us package them as well as save and clean them from the fields. We donate hundreds of seeds and transplants, as well as other resources to help this unique and inspiring program.
Visit their website to learn more.

Spring and Summer Seed Selections

Posted by on Jan 13, 2016 in Events, Seed Saving, Slider | 0 comments

Spring and Summer Seed Selections

 

The catalog is finally here! Whether you’re new to us, or a good old friend, please read below before diving into the juicy details and photos. 

 

DOWNLOAD CATALOG!

Putting this season’s catalog together was more fun that ever! It feels like the momentum we’ve built together over the years for saving and sharing good seeds for our region, has really shown itself in this selection! Personal favorites from local growers have greatly inspired our collection. Some of these plants have become personal favorites, but are hard to come by generally, and are near impossible to buy in bulk. So we’ve tried to save a bunch at our farm, that way you can grow them  too. We hope you like what we have to offer, will be inspired to save a few of your own seeds for future plantings, and let us know how they do for you!

Special Notice: 

— Our seed packets are packed by hand in partnership the Farm to School to Work program. Students with special needs help us pack them;  every once in awhile a sticker is crooked, or a packet may have too few or too many seeds! Woops. We try to be as consistent at possible in this job and skills training program, but if you find a problem please be understanding and just let us know. We’re happy to make it right!

–There are some seeds that are in limited supply and so we’ve packed them a little lighter. For example you may only find 20 Red Striped Greasy Beans in your packet, or 10 Jamaican Cushaws. That’s all you really need anyway, and this way we conserve seed stock for us to grow out the next couple of years, as well as allowing us to disperse seeds to more people. For special seeds like this, we hope you will take the time if you can, to save a few for yourself and your friends for planting next year.

–Tomatoes and peppers will largely be available for sale as TRANSPLANTS ONLY this year, sometime at the end of March. Some varieties were pricey and/or we couldn’t get enough in bulk, so for those we only have transplants available. For the others we will have packets available upon request, but recommend that you’d save those seeds for a late summer/early fall crop. Timing is everything, and these guys are notoriously difficult for some gardeners, so trust us on this one, it’s just better this way :) We may also have a few other odds and ends to offer as well. Stay tuned.

–Attention larger growers, we mean those more than the average home garden that need a lot of seeds. Please let us know your needs and we can arrange a different option for you. It doesn’t make sense for you to take 5 packets of one item. We can up your membership a wee bit to something fair for both of us and make you larger packets.

–Attention gardeners on a tight budget. We know times can be tough, so growing your own food becomes even more important. If you are struggling financially, don’t let that stop you from visiting us. Just let us know and we’re happy to cover your seed needs. What goes around comes around, and our memberships from others in the community help us do this. Everybody grows!

For more information on how your local seed collective works, how to join and more read more here.

This season, you can find us at three locations to gather up your seeds:

1. Saturday February 13th 1-4pm at the Matheson History Museum, 513 East University Ave.
 
2. Monday February 15th 5-8pm at Highlands Presbyterian Church, 1001 NE 16th Ave (a special take-over of the Grow Gainesville “Third Monday Meeting!”)
 
3. Wednesday February 24th 4-7pm at the downtown farmers market, SW 1st Ave and 1st St.
 

 

Try These 5 Citrus Recipes

Posted by on Dec 14, 2015 in Recipes, Slider | 0 comments

Try These 5 Citrus Recipes

Did you love the delicious foods at our 2nd Annual Citrus Tasting? Now you can recreate them for yourself whenever you’d like! These recipes are great for a quick snack or to add to your next meal. Citrus is a delicious way to spice up any meal.

Fennel, Cabbage and Citrus Salad

1/4 cup pecans

1 medium-large fennel bulb, leaves and stems trimmed off

Salt and freshly ground black pepper

Juice of 1 lemon

2 large blood oranges

1 small shallot, peeled and cut into paper-thin slices

10 mint leaves

2 tablespoons extra-virgin olive oil

1 teaspoon lime zest

1 head Cabbage, shredded, salted, and rinsed

 

Lentils and Chickpeas with Preserved Lemon, Feta and Mint

1 cup dried green lentils

2 large garlic cloves, halved lengthwise

2 fresh sage sprigs

2 tablespoons olive oil

2 teaspoons coriander seeds, toasted and ground**

1 teaspoon cumin seeds, toasted and ground**

1/2 large garlic clove

Sea Salt

2 tablespoons well-stirred tahini paste

1/4 cup freshly squeezed lemon juice, plus more to taste

2 tablespoons plus 2 teaspoons olive oil

1 and 3/4 cups cooked,drained chickpeas

1/2 small preserved lemon, pith and flesh discarded, rind finely diced (optional)

1 very small red onion, thinly sliced into half-moons

handful of small, delicate cilantro or flat-leaf parsley sprigs

1/4 cup feta

 

Orange Pecan Chocolate Chip Cookies

8 tablespoons unsalted butter, at room temperature

3/4 cup sugar

1 cup light brown sugar, firmly packed

1 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground clove

1 cup quick-cooking oats

2 cups chopped pecans

2 teaspoons freshly grated orange zest

12 ounces semisweet chocolate chips

 

Citrus Maple Roasted Squash 

1 medium Seminole Pumpkin or Butternut Squash

2 Tbsp maple syrup

1 tsp raw ginger, grated

1/2 tsp orange zest

2 Tbsp fresh orange juice

2 Tbsp extra virgin olive oil

sea salt + fine black pepper to taste

 

Lemon Dill Yogurt Dip

1 cup yogurt, low-fat strained, Greek-style

1 clove garlic (small, minced)

1 tablespoon fresh dill, chopped

1/2 teaspoon lemon peel, finely grated

1 teaspoon lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

Give Back on #GivingTuesday

Posted by on Nov 17, 2015 in Featured, Fundraiser | 0 comments

Give Back on #GivingTuesday

WHAT IS #GIVINGTUESDAY?

We have a day for giving thanks. We have two for getting deals. Now, we have #GivingTuesday, a global day dedicated to giving back. On Tuesday, December 1, 2015, charities, families, businesses, community centers, and students around the world will come together for one common purpose: to celebrate generosity and to give. Join Forage and be a part of a global celebration of a new tradition of generosity!

This is an opportunity to join our commitment to gathering people and resources around building a vibrant local food community. By becoming a member of Forage, you are helping us continue our work in the community by supporting the Southern Heritage Seed Collective, community events and workshops, our partnership with the Farm to School program, and much more.

Southern Heritage Seed Collective

Farm to School Program at Loften

To learn more about our programs and the programs we support, click here!

Click here to make your tax-deductible donation!**

**All donations of $25 or more given on Giving Tuesday will earn either a free pint or growler fill from our friends at First Magnitude Brewing Company.

2nd Annual Citrus Tasting

Posted by on Nov 16, 2015 in Events, Fundraiser | 0 comments

2nd Annual Citrus Tasting

Enjoy the taste of North Florida with Forage and First Magnitude Brewing Company at the 2nd Annual Citrus Tasting! Taste local citrus varieties, sip on craft beer, savor delicious recipes featuring citrus, and enjoy music from Corporal Captain! We will also have tons of locally-sourced gift baskets, swag, and citrus available to win in our drawing. Proceeds benefit Forage, Dudley Farm Historic State Park, and Marjorie Kinnan Rawlings Historic State Park. We hope to see you there!

citrus logo fixed-03
Click here to register now. Your registration of $20 includes: pint of First Magnitude beer in souvenir pint glass (or homemade tea for the little ones), a taste of North Florida’s best local citrus varieties and delicious citrus recipes, and live music.

Join our Facebook event and stay tuned for a full menu of citrus recipes and citrus varieties that will be offered at the tasting!

Fermentation Workshop

Posted by on Nov 9, 2015 in Education, Events | 0 comments

Fermentation Workshop

Saturday, November 14th

10:00am-1:00pm

Highlands Presbyterian Church

1001 NE 16th Avenue, Gainesville, FL

Come learn from our incredible Queens of Fermentation, the secrets and tricks to making your delicious vegetable ferments: kraut, kimchi and more! Come with veggies, share a local abundance provided, and go home with bubbling goodies just in time for Thanksgiving!

For more info, email Melissa: melissa@foragefarm.org

REGISTER IN ADVANCE TO ATTEND!

Registration is a sliding scale from $30-$40 and limited to 30 people. Please give as you are able. “Grow Gainesville – Everybody Grows” scholarships are available for low- and no-income participants!

PLEASE THOROUGHLY READ THE ENTIRE DESCRIPTION BELOW BEFORE REGISTERING AND SHOWING UP TO CLASS!

Join us for a hands-on workshop as we teach you about the benefits of and techniques to prepare your own lacto-fermented vegetables at home! Learn how to make kimchi, sauerkraut, sauerruben, kvass and more. There are infinite possibilities with the right ingredients and techniques. This is a great way to preserve fall and winter local bounty from farms and your own garden.

Live demonstrations and tastings by our knowledgeable “Queens of Ferment”, are accompanied with your own chopping, salting and fermenting to take home just in time for Thanksgiving. We’ll guide you through the right techniques to get a perfect ferment every time.

Because this is a hands-on workshop and we intend for you all to make several ferments in class, we ask that you bring as much of your own stuff as possible. Please plan to head out to the farmers market, Wards or Citizen’s Co-op to pick up most of what you will need in class. Below is a list of items to consider, followed by some FAQs. It’s OK if you don’t have everything, we always bring extra produce and utensils, and everyone tends to share their extra stuff with others.

If you end up having to cancel please let us know ASAP so we can let someone on the waiting list in. This class is very popular!

Supplies to bring to class:

-1-2 cabbage heads, having both red and green is nice (this one is a MUST please bring at least one cabbage head!)

-assortment of any veggies that strike your fancy such as:
carrots, beets, onions, garlic, ginger, daikon and other radishes, horseradish, turnips, rutabagas, celery, kohlrabi, leeks, beans, fennel, peppers, hard winter squash, green tomatoes, watermelon rind, lemons, mustard greens (not a lot), cauliflower, turmeric, and probably more. Also some fruits like apples can be used – explore and experiment! Ask us if you’re not sure.

-herbs fresh or dried, any kind will do so bring what you like or what you have on hand. Some common ones are dill (fresh and seed), caraway seed, celery seed, hot pepper flakes.

-sea salt, celtic salt, real salt (NO refined salt)

-muddlers or pounders (not necessary but nice)

-4 or more large quart sized jars or larger with tight fitting lids (wide mouth preferable but not necessary, plastic lids are best, but not necessary)

-large mixing bowl, bigger is better!

-mandolin slicer, grater and/or large sharp knife

-cutting board

-canning funnel (not necessary but nice)

-apron

FAQ

1. Can I ferment greens?
Although our answer is usually “Sure, why not, you can ferment nearly everything!”, it doesn’t really apply to some winter greens unfortunately. Kale, collards and broccoli for example don’t hold their texture well in a ferment, and may produce some very strong smelling ferments. So if you’re looking for a way to preserve all those abundant greens from your garden or CSA, fermenting probably isn’t it. You can add some to a mixture of traditionally fermented veggies but don’t plan on using a lot.

2. How much vegetable stuff should I bring?
Most people go home with 2-4 large mason jars of ferments. So if you bring yourself one or two heads of cabbage (red and green is a nice mix), a small bunch or two of root veggies you like and some herbs and spices you’ll be fine. Don’t forget we’ll have extra stuff as well to supplement your recipes and people tend to share with one another. There has never been a shortage. If you have an abundance of something, bring it to share!

3. Is it OK to buy non-organic?
We highly recommend using organic vegetables whenever possible, but understand if you can’t have all organic. There tends to be less pesticide residue, and if grown in good soil will ferment much better. Fresh, local veggies ferment WAY better (trust us!), are not as dried out as grocery store veggies and have lots of naturally occurring microbes on the surface to properly start your ferment process. Get to the farmers market, Ward’s or the Co-op and you’ll have plenty of options for the freshest organic produce around!

4. What kind of salt should I bring and how much?
No refined salt, only good quality sea salt, coarseness does not matter. Wards and the Co-op often have it in bulk. If you brought a small pint sized mason jar full that would be plenty. We’re very liberal with salt in fermenting, so if you’re going to continue fermenting at home it doesn’t hurt to have more on hand. Again, we’ll have salt if you forget, or need more.

5. Should I wash and pre-prep my veggies?
NO! While you don’t want outright dirty veggies like carrots straight from the earth, the naturally occurring organisms on the veggies actually help with the fermentation process. Don’t start chopping or scrubbing your veggies just yet, we’ll guide you through the process and have plenty of time to do it in class. The only exception is if you want to ferment a hard squash like butternut or Seminole pumpkin in which case you could save time by peeling it. Just don’t start chopping yet!

6. Are regular mouth sized jars OK and do I need tight lids?
Wide mouth is best but regular is OK. The tight lids are mostly just to get you home without making a mess in your car, as you’ll loosen the lids at home when they settle. Once the ferments are done and you refrigerate them, its good to have a proper fitting lid. Plastic lids are best, the metal ones rust in the presence of salt water. You can find canning jars at Wards, Big Lots, WalMart, the Feed Store, Ace Hardware and probably many more places. Call first if you’re not sure.

7. Should I sanitize my jars?
Not necessary, just make sure they are squeeky clean.

8. If I can’t bring all my own equipment is that OK?
Yes, we’ll have extra equipment and there tends to be a lot of sharing of veggies, herbs and tools. If you have extra stuff to share feel free to bring it. Try to be as self-sufficient as possible, but if you forget to bring something you’ll be OK!

9. Is there a cost to attend?
Yes, just a small sliding scale donation of $25-35 is requested to help us cover our costs of facility rental, speaker stipends and supplies. If you cannot afford it, please let us know as we have some funds available through the Grow Gainesville “Everybody Grows” fund!

Florida Moths and Other Creatures of the Night

Posted by on Oct 20, 2015 in Events | 0 comments

Florida Moths and Other Creatures of the Night

Come on out to Forage Farm for some outdoor, nighttime fun! Join Forage and the Florida Museum of Natural History for an evening under the stars as we “black light” for moths and catch them for the museum’s collection, learn about moths and butterflies, enjoy fun games, and much more! The Florida Museum of Natural History will even be there with their mobile, pop-up museum. Come and go as you please!

We encourage you to BYOP – Bring your own picnic! Blankets and chairs are also recommended. Light refreshments and beverages will be available onsite, including First Magnitude Brewing Company beer for the grownups. Donations welcome!

Join the Facebook event: https://www.facebook.com/events/508205876028647/

Florida moths logo-01

 

Seminole Pumpkin Fall Harvest Dinner

Posted by on Oct 9, 2015 in Events, Featured, Fundraiser | 0 comments

Seminole Pumpkin Fall Harvest Dinner

Pumpkin dinner poster with details-01

 

Click here to register now!

(Only 20 tickets will be available)

Proceeds will benefit the Loften Farm to School to Work Program. Watch below to learn more about this incredible program right here in our community.

Stay tuned for our one-of-a-kind menu!

 

 

5 Reasons to Love Seminole Pumpkin!

Posted by on Oct 4, 2015 in Education, Recipes | 0 comments

5 Reasons to Love Seminole Pumpkin!

Ask anyone and they’ll you, we’re obsessed with Seminole Pumpkin!

1. It tastes awesome! If you haven’t tried it, it’s like a cross between a sweet potato and butternut squash. But BETTER!

2.Savory or sweet, it goes well in any recipe like cheesecake, pie, custards, curries, soups, quiches, breads…

3. It grows so well here! The native Americans in Florida were growing this squash as far back as the 1500’s maybe even longer. It’s so well adapted here that it can grow extraordinarily well in our hot summers, resisting many pests and diseases that destroy other squashes.

4. It’s beautiful and diverse. A true heirloom, it shows a lot of diversity of shapes, sizes and colors.

5. It has great storage life, lasting anywhere from 6-12 months after harvest. So you can enjoy them as a decoration a long time before you eat them.

There’s so many ways to enjoy this delightful squash, but below are a couple of our favorites. We’ll post more later.

Curried Pumpkin Soup

This recipe has a lot of room for adjustments. You can make it spicier or add meat, use curry paste or powder. We tend to add seasonally available things like lemongrass, greens, shrimp and mushrooms. The real secret is a good homemade broth if possible, and of course Seminole pumpkin. Amounts below are approximate; we rarely measure!

Ingredients

1 tablespoon olive or coconut oil

2 tablespoons chopped fresh ginger

1 small onion chopped

4 garlic cloves chopped

2 tablespoons red curry paste

1 teaspoon hot pepper flakes

4 cups broth meat or veggie

3 tablespoons fish sauce

2 cans coconut milk

3 cups cooked, pureed Seminole pumpkin

Preparing Pumpkin

Cut pumpkin in half and scoop out the seeds, saving for growing next year or eating. Place flesh side down on a baking pan and bake about 30-60min depending on size of squash until you can easily prick the skin with a fork. Remove and allow to cool enough to handle, and puree the flesh in a food processor. Any flesh not used in the recipe can be frozen.

Sauté onion in oil till translucent, then add ginger, garlic and curry paste, sauté till golden. Add to crock pot along with broth, fish sauce and pumpkin. Cook on high for a few hours or low for 6-8. At the very end, puree the soup and return to the crockpot. Then add the coconut milk and any additional spices to taste i.e. more fish sauce, curry paste or powder, salt and pepper. You can also skip the crock pot method and do on the stove top. The crock pot allows flavors to mingle more.

Pumpkin Bread

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cloves

1 teaspoon cinnamon

1 teaspoon ground nutmeg

2 cups sugar

1-1/2 sticks (3/4 cup) unsalted butter, softened

2 large eggs

2 cups pureed Seminole pumpkin

Combine flour, salt, baking powder, baking soda, and spices. In large bowl with an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin. At low speed, beat in flour mixture until combined.

Turn batter into 2 greased 8 ½” x 4 ½” loaf pans, dividing evenly, and bake for about 65 – 75 minutes at 325, or until a knife comes out clean.