We are so grateful and full of thanks this holiday for the wonderful community we call home! Thank you for selling out our holiday gift sets! We hope you love them as much as we do, and appreciate your contribution to our mission! If you missed yours, be sure to think of us next holiday season and get your gift early.
Much love, Anna and Melissa
Gift Set Description:
Looking for a special gift for your friends and family, or way to say thank you to important clients or employees? Make a strong statement about your commitment to our local economy and sustainability with a Forage gift set! Each gift features items custom-made for you by local artisans, using our very own farm products and crafted with love and mindfulness of their impact.
Each set includes: Moksa Organics Forage Farm soap, Forage Farm herb blend, Forage Farm tea, Illegal Jam Company persimmon roselle butter, a handmade holiday ornament, and a note card set featuring Florida’s natural beauty from local photographer Katherine Edison.
Gift sets will be ready starting December 18th for pick-up, and cost $30 + tax. We can deliver in the local Gainesville area Dec 18-21 for $5-$10, depending on location. Each gift set will be beautifully packaged in an eco-friendly gift bag and a gift card. A portion of each gift supports the outreach and education programs of Forage. Order deadline is December 9th. To order your gift now, or for more information, email Anna, firstname.lastname@example.org. You may pay online by using the PayPal link below, or mail a check to us:
Forage, Inc. PO Box 358256 Gainesville, FL 32635.
Forage is embarking on an ambitious effort to expand our seed library to help protect seed varieties specifically adapted to our region, train community members and local farmers on seed saving techniques and include much more locally-saved seed in our seed collection!
We need your help to develop our seed library which will play a critical role for our local food and gardening community to protect the resources that we need for a sustainable and healthy food system – our seeds. In the face of climate change and worries over seed production, ownership, and quality globally, we are slowly taking charge of our seed resources by encouraging proper seed saving techniques and providing more locally-adapted seed diversity.
Join us to make this dream of protecting our seed diversity and educating about sustainable gardening and food security a reality! Click here to make a tax deductible donation to Forage with our safe, easy online Paypal account or contact Anna to learn more about supporting this effort – email@example.com.
|DUE TO OVERWHELMING MOSQUITOS AT THE FARM AFTER SUNSET, WE ARE POSTPONING THIS EVENT TO ONCE THE LITTLE CRITTERS SUBSIDE.STAY TUNED!Come out for a fun-filled evening out on the farm with Forage. Fresh wood fired pizza with local toppings by Humble Pie Gainesville, locally-brewed beer and farm fresh herbal teas and snacks will be served while you dine under the stars and enjoy a family-friendly movie. (In the event of inclement weather, event will be held inside at Prairie Creek Lodge). Bring lawn chairs or a picnic blanket. Tickets $30/per person (or $50/ couple) and include 1 pizza with choice of toppings, a souvenir mug and a 2 fills of local beer or tea for each individual.Children’s tickets available for $12, and include tea and 1/2 a pizza. Children under 3 are free.Reservations required: firstname.lastname@example.org or purchase tickets at: https://
Spread the word, share the Film at the Farm Facebook Event
Back by popular demand! Join us for a hands on workshop learning the art of fermentation. Fall is the perfect time to learn how to ferment those seasonal root and leafy veggies. You will have the opportunity to make your own ferments with instruction, just in time for Thanksgiving dinner!
Workshop will be held from 7-9pm at the Prairie Creek Lodge, 7204 SE CR 234 Gainesville FL 32641.
See our poster for more info: Fermentation Class 2013.
You must RSVP as space is limited. There is a fee to attend which will help cover the costs of materials and our instructors time and resources.
Contact Melissa for more information:
Join us each Sunday, and Thursday starting October 6th, for the wonderful opportunity to be at the farm in this fall weather! We are there from 9am-1pm. Our address is 7204 SE CR 234 Gainesville, FL 32641. If you have trouble finding us or have any questions, contact Melissa. It’s always good to email or call ahead of time, just to make sure we’re there, as some weeks we may be off planning some other fun local food events!
Advertising and Graphic Design Intern
Forage is looking for a creative advertising and graphic design intern to assist with the design and development of multimedia materials and program and event promotion. A full school-year commitment is preferred. The position will provide valuable advertising and design experience working on multiple campaigns and projects, including concept development and creative production for different mediums. Workload will vary, but can be anticipated at approx. 5-8 hours a week and will often have fast turn-around deadlines. It is imperative the intern has their own computer and design software.
- Working with Forage staff to designing logos and materials for print and web including any and all of the following: Brochures and publications, posters and handouts, signs/banners, online marketing materials and web graphics for website, email newsletter, and Facebook
- Is a current student
- Has knowledge and experience with advertising and graphic design (experience with various design tools, including InDesign, Photoshop, Illustrator and QuarkXPress)
- Ability to multitask and think creatively about student, staff and faculty engagement
- Comfortable working as part of a team and has a desire to learn how to inspire change in a university context
- Passion for sustainability, gardening and food systems
- Video experience is a plus
- Portfolio required for review
- Good sense of composition, creativity and attention to detail
This is a volunteer internship, but all interns with Forage are welcome to fresh vegetables and flowers from our garden and we welcome students who must do internships for credit. We can work with you to develop a plan of work that will encompass your needs.
How to Apply:
Please submit your resume, cover letter and applicable design and/or writing samples to Anna Prizzia – email@example.com.
What: We will demonstrate two basic techniques: trays/cells and soil blocking. Bring seeds you’d like to sprout and we’ll send you home with with the materials you need to get started. If you don’t have seeds, we’ll provide a limited selection of fall/winter seeds from the seed library.
When: Saturday Sept. 21, 10am-12pm
Where: Porters Community Farm 518 SW 3rd St. Gainesville
Who: The workshop will be led by expert seed starters from Forage Farm, Florida Organic Growers and Swallowtail Farm.
Limited space, please RSVP to firstname.lastname@example.org.
There is a suggested donation of $20 to cover costs of materials. To learn about the seed library, visit growgainesville.com. An annual donation of $20 provides for a full year of garden seeds including vegetables, herbs and ﬂowers!
Click here for event flyer.
Please join the IFAS Small Farms team, Blue Oven Kitchens, and Forage for the 4th annual North Central Florida Farm-to-Restaurant
We are excited about our agenda this year, and hope you will like the focus on relationship building, networking, and learning from past experiences. Below is more information about our program, the costs and some requests for information. Please read it carefully, and reserve your spot now!
· 8-8:45: Breakfast Refreshments
· 9:00-9:45: Welcome & Keynote from Farm-to-Restaurant
· 9:45-10:45: Post-harvest/Market Ready Buyer and Seller Success
· 11:15-11:45 Farm-to-
· 11:45-12:45 Lunch
· 1:15-1:30: Break and Table Breakdown
· 1:30-4:00 Afternoon Educational Session – More Info coming soon!
· No charge: Farmers and restaurants, caterers who are participating in the match-making for breakfast or lunch (farmers supply an ingredient or several ingredients, the chef makes a breakfast or lunch dish with approx 50 – 80 sample-size servings). Each farm, restaurant, or caterer gets 2 gratis registrations for participation.
· $30 per person registration. This includes workshop sessions, basic workshop packet, light breakfast fare, and lunch. Other workshop session materials, books, etc may also be available at an additional charge. NGO’s or other, non-farmers wishing to have a table, see “Tables” below for registration/tabling fee.
· Extension Agents: We have a limited number of gratis registrations for Extension agents. Priority will be given to North Central Florida (Alachua, Marion, Levy, Gilchrist, Columbia, Suwannee, Union, Bradford, Clay, Putnam) and first-time applicants. Those agents who would liketo apply for this should email us a brief description of how attending this workshop will enrich and expand their county programming. We are seeking sponsorships to pay for more Extension agent and farmer registrations.
· ALL FARMERS ARE HIGHLY ENCOURAGED TO HAVE A TABLE SPACE. There is no charge for this. Your tables needn’t be fancy, but your space will be part of a networking exercise. We will supply tables and chairs. There will be limited access to electricity.
· Non-farm Tablers: NGO’s and other entities wishing to have a table will pay $50 for a table space and one registration. Farmers will be given priority for table spaces, therefore NGO table reservations are tentative until closer to the workshop, when we know what farms are attending.
We are seeking sponsorships to pay for more Extension agent and farmer registrations. Please contact Val Leitner to help distribute a pdf to anyone you think might be interested in becoming a sponsor. Email: Val@blueovenkitchens.org
Farmers: Please let us know how much in 2012 gross sales you can directly correlate to our farm-to-restaurant efforts
All Past Participants: What have you learned from our workshop/s that has helped you in your farm-to-restaurant relationships? Let us know. Additionally, we still have not gotten all your responses regarding “Top 5 ‘do’s’ and ‘don’ts’ for farmers, restaurants, chefs, distributors. Please get these to us as your feedback is important.
All information will be anonymized, is used for educational purposes, and helps us to leverage sponsorships and grant funding for our continued efforts.
TO REGISTER: Send an email to Val@blueovenkitchens.org
- Registrant/s name/s, title/s
- Farm/business name,
- Preferred contact information
- Commodity, service, area
Thank you and have a good afternoon!
Val Leitner and Anna Prizzia
Fall and winter gardening is so awesome and we’re excited to see you all again (or for the first time!) to share seeds and gardening stories. For a suggested donation of $20 a year you get unlimited access to fall/winter and spring/summer garden seeds (i.e. a full year, two gardening seasons). Visit Grow Gainesville’s website to learn more about how our program works, when the distributions are and what seeds are available.
Zucchini is a summer staple. If it’s not growing by leaps and bounds overnight in your home garden, it certainly is available in quantity at the local farmers markets! Our friend Stephanie from Hogtown HomeGrown shows a great way to use the stuff. If you’ve been trying to avoid gluten and grains, you’ll be delighted with this “pasta” substitute. I’ve also made a simple pesto to toss on the barely cooked “noodles”, and you’ll learn that the sky is the limit with this stuff.
8 ounces spaghetti, cooked al dente
2 Tablespoons olive oil
2 cloves garlic, smashed and chopped
2 medium zucchini, 6-8 inches long
1/2 sweet onion, sliced lengthwise
10 small sprigs of fresh thyme
1/2 cup dry white wine
1/2 teaspoon dried thyme
salt and pepper to taste
1/2 cup grated hard cheese
1/2 cup grated aged cheese
1 cup walnuts, toasted and chopped
Prepare zucchini by cutting lengthwise into 1/4 inch thick slices. Stack slices and cut into 1/4
strips. Place with onion and 1/2 the thyme in a large bowl.
Cook pasta, reserve 1 cup pasta water, then pour enough pasta water to cover veggies in bowl—be
careful not to drop the pasta! Drain pasta and set aside.
Heat pasta pot over medium heat, add oil and garlic, stirring occasionally. Drain veggies well, remove
thyme, then toss veggies in with garlic. Use tongs to turn carefully. Strip remaining thyme
from the stems and stir into veggies with dried thyme.
Turn heat up high, stirring constantly, until all the juices are bubbling, then pour in the wine all at
once, add the pasta, stir well, cover and turn to low. Let simmer for 2-3 minutes, stir again and
add cheese. Taste for salt and pepper. If it needs more moisture use the reserved pasta water.
Cover for another 2 minutes until cheese melts. Serve hot or warm with walnuts sprinkled on top.
HARD CHEESE SUGGESTIONS—Parmesan, Romano, 5 year Gouda
AGED CHEESE SUGGESTIONS—Emmenthaler, 2 year Gouda, Jarlsberg, Thomasville Tomme