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Lambsquarters: The Deliciously Edible Weed

Posted by on Apr 13, 2016 in Education, Local Food, Recipes, Slider | 0 comments

Lambsquarters: The Deliciously Edible Weed

Lambsquarters, often known to many by various monikers including pigweed and muck hill weed, is the so-called “weed” that just seems to pop up around our garden plots this time of year. Though they get less respect than they used to (in fact, many seed companies don’t even sell these seeds anymore), they contain more iron and protein than raw cabbage or spinach, more calcium and vitamin B1 than raw cabbage, and more vitamin B2 than cabbage or spinach. The Southern Heritage Seed Collective spring/summer collection featured lambsquarters for our members to grow and, for our non-growers, Siembra Farm has been selling it at the farmers markets! Here’s a scrumptious way to feature this delicious green and give it the respect it deserves.

Easy Greens and Cheese (A Take on Saag Paneer)

Recipe by: Andi Houston, www.greenbasket.me

What you’ll need:

  • 1 bunch kale
  • 1 bunch of fresh spinach
  • 1 bunch of bathua/Quelites/lambsquarters
  • 12 oz queso fresco or paneer
  • 1 large red onion, sliced or chopped
  • 1 tbl butter
  • 2 large garlic cloves, chopped
  • 2″ fresh ginger, chopped
  • 1 tbl ground cumin
  • 1 tsp cayenne pepper or other chile powder
  • 1/2 tsp turmeric
  • salt & pepper
  • 1-2 tbl cream, raw if you can get it

Directions:

**The combination of greens should total about 1 1/2 pounds**

    Wash the greens thoroughly. Put the dripping wet kale in a large pot with a lid and turn on medium. Add 1/4 c of water. As soon as you see steam collecting on the lid, turn the heat down to medium-low. Steam the kale until the stems are tender. Then add the other greens and steam until wilted and tender but still green. Remove from heat and set aside.

    Heat the butter in a large frying pan over medium heat. Add the onions and fry until the onions start to brown. Add the ginger and garlic and continue to cook, stirring regularly, until the onions are well browned and the garlic and ginger are golden. Add the cumin and turmeric and continue to cook until the entire mixture is sizzling and smells cooked.Scrape the onion-spice mixture into a large blender. Blend for a few seconds- enough to get it all chopped up.

    Add half the greens and puree the mixture until it is thoroughly blended (very smooth). Pour the blended mixture back into the frying pan and set over medium-low heat. Then puree the remainder of the greens until smooth, adding water 1 tbs at a time if necessary. The puree should be thick like stew, not thin like soup. Add the remainder of the pureed greens to the frying pan and bring to a simmer. Stir and let everything simmer together for a few minutes.

saag-paneer-1024x573

 

    Cut the queso fresco/paneer into cubes and add to the simmering greens puree. Let everything simmer together, stirring regularly, until the cheese is hot all the way through- about 10 minutes. Taste and add salt and pepper to taste. Add a tablespoon of cream just before serving. Serve this with rice or flatbread, or if you’re grain-free it’s really great over a baked sweet potato.

Lucky’s Market Benefit Day for Forage

Posted by on Apr 12, 2016 in Events, Fundraiser, Slider | 0 comments

Lucky’s Market Benefit Day for Forage

After getting all of your produce at the farmers market on Wednesday, be sure to head over to Lucky’s on Thursday to get your dry goods, proteins, vitamins, and much more! 10% of the day’s sales will go to Forage toward funding a new fridge and storage unit for our seed library. This is a great way to show your support for us and still get the every day items you need!

Fresh off the Farm Recipes

Posted by on Apr 10, 2016 in Local Food, Recipes, Slider | 0 comments

Fresh off the Farm Recipes

Greens: nature’s candy! They are packed with so many vitamins and nutrients, we can’t even begin to list them without taking up this whole page. If you’re already a fan of kale and arugula or just beginning to realize the delicious ways that you can incorporate them into your diet, we think these recipes are a huge hit. Rethink the way you use the greens in your kitchen and try these out!

Fruity Kale Smoothie

Ingredients:

1-2 cups of kale (any variety), cleaned and de-stemmed

1 cup pineapple chunks

1 very ripe banana

Unsweetened vanilla almond milk (or milk of choice)

Coconut flakes

*Optional: honey for a bit more sweetness

Directions: Blend milk and de-stemmed kale together until smooth. Add banana, coconut flakes, and pineapple chunks then blend until desired consistency. Add ice and blend. Enjoy!

Note: Depending on the kale, it can have an overpowering bitter taste. To cut this bitterness, use fruits like bananas, strawberries, and blueberries. This is a great way to hide the “green” taste and add natural sugars.

 

Zesty Arugula Pesto

Recipe by: Michelle Reeves, The Fat Tuscan

Ingredients:

3 to 4 cups washed arugula

1 cup roasted nuts such as pecans or walnuts

4 cloves of fresh garlic

1/4 cup golden raisins

2 tbsp lemon juice

2 tbsp salt

1 tsp pepper

1 1/2 cups extra virgin olive oil

Directions: Blend in food processor garlic first, add nuts and raisins. Add arugula and slowly drizzle in olive oil until nice emulsion. Add salt and pepper to your tastes and lemon juice to preserve nice green color. Store in air tight containers in freezer. Bring to room temp and toss with your favorite pasta.

*Optional – add roasted tomatoes and whole nuts and raisens as garnish. This is a vegan recipe. Add Parmesan as garnish for non-vegan variation!

 

Join us at the Union Street Farmer’s Market and Haile Farmer’s Market once a month to taste a new recipe featuring what’s growing now! Support your local farmers and ask them how they like to prepare their veggies. It’s a great way to try something new and enjoy what’s in season.

What’s Growing On at the Farm?

Posted by on Apr 3, 2016 in Education, Farm Updates, Seed Saving, Slider | 0 comments

What’s Growing On at the Farm?

It’s been awhile since we posted an update on what we’ve been up to at the farm this past fall/winter season. We’ve grown some really interesting crops that we’re excited about offering to our fellow gardeners through our seed collective. But being a seed grower and having a one acre space as a play ground for our experiments gets tricky! We end up with things we need to keep in the ground a long time to save seed, and have to work around them by hand and not with a tractor that would make quick work of prepping a new bed. We have to remove some plants prematurely so they don’t cross-pollinate with others in the field that we intend to save. We end up in a situation like we are now, holding onto old lettuces and brassicas that are making seed still, while needing space for our spring stuff like tomatoes, peppers, beans, okra and squashes! We’re figuring it out and it’s kind of fun but it does get challenging. Here are some crop highlights.

Queensland Lettuce

We picked up a seed packet a few years ago from Echo down in south Florida. This beautiful and enormous leaf-type lettuce has done well for us for three growing seasons now, and we’re in the process of saving seeds from it now. It’s definitely a southern-adapted lettuce with extreme resistance to bolting. We seeded them in early October and they’re only now making seeds. Other lettuces we grew were bolting in December, because it was so warm. It also never seems bitter till in the flowering stage.

Queensland Lettuce

Queensland lettuce growing for seed on the left. The small less impressive ones get eaten early on, saving the large fabulous ones for seed!

Hon Tsai Purple Flowering Broccoli

We picked up a packet of these from High Mowing Organic Seeds because it looked so cool! A sweet and mild mustardy thing with purple veins and pretty little edible flower shoots! It did exceptional, we loved the flavor and were pleasantly surprised at the entire edibility of the plant from the leaves to the flowers. We saved seed, but kind of screwed up because Broccoli raab was flowering too, they are both. Brassica rapa…and so they may have mixed up. Seed saver FAIL! But we’ll try again for real another season because we think this has promise for our area.

Hon Tsai

Hon Tsai with it’s pretty little purple stalks and pretty little yellow flowers. Nom, nom!

Yellow Cabbage Collards

We couldn’t resist growing this new-to-us variety that we saw in the catalog of Southern Exposure Seed Exchange. A rare southern heirloom variety and something different than the same old collard varieties we always have. Well this beauty is enormous! I mean, look at it! The leaves are more tender and they’re sweeter. But the real treat is that it’s started flowering now! We rarely see collards flower and go to seed this far south. We’ll have to tell Ira from Southern Exposure because they are working on a collards project and are curious about the varieties that flower. Maybe the weird weather this year triggered it?

Yellow Cabbage Collards

These collards are huuuuuge! And yummy!

Ethiopian Kale

This is not the same species as our familiar kales (B.oleracea), but is a B.carinata. A more tropical adapted variety that still has cold tolerance as well, and is useful because it goes to seed in tropical climates. It didn’t freeze back during our few cold spells here this winter, and is currently in the seed stage now. We really liked the way it looked, and it had a mild collard-mustardy kind flavor but with a tender leaf that could be eaten raw or cooked. Interestingly it is also grown specifically for it’s seed which is used as an oil. We loved it and hope to have enough seeds to share with y’all next season!

Ethiopian Kale

Ethiopian kale was a lovely new surprise, tasty, easy to grow and a brassica that goes to seed in our climate!

Myers Family Mustard

These seeds came from Seed Savers Exchange, having been a family heirloom from Mississippi. We grew several mustards this year: Red Giant, Southern Giant Curled and some Chinese mustards like Tatsoi, Hon Tsai, Pak Choy. All of them except Hon Tsai and Myers got an early infestation of the dreaded Mustard beetle. Red Giant, Tatsoi and Pak Choy really got nailed. Myers was the latest mustard to bolt and is now a gorgeous sea of flowers and pollinators. We loved the leaf shape that was unique from other mustards we’d grown, longer and more serrated, and the flavor was milder too, but still had a good mustard punch. We’re definitely saving seeds from these! We also grew another mustard later in the year, getting plants in the ground about February, called Osaka Purple. It too succumbed to the dang beetle. This mustard was sent to us by Seed Savers Exchange through their MGEN program (Member Grower Evaluation Network), that gathers information from around the globe about how their crops do outside of the Iowan climate zone. Thus far it’s a thumbs down, but all gardeners know that one season isn’t enough to decide. We would like to try it again next fall, since mustards generally do well here.

Myers Mustard Flowers

Flowering brassicas are a sight to behold! I’m pretty sure that every pollinator in the area comes to feast. If you stand still for just a moment, you notice the thousands of little insects visiting flowers, ensuring that we get seeds!

A few other odds and ends are seeding now we hope, Winter Density Lettuce, Grandpa Admires Lettuce, and a couple interesting ones recommended to us by David Shields, author of Southern Provisions: Key Lime Lettuce and Hanson Improved Lettuce. Although we have to say….Hanson Improved had terrible germination rates. Maybe from those we actually got to grow we’ve selected the strong ones, Hanson-not so improved! So far we like them for their appearance and flavor. Since they were planted as a spring lettuce, we’ll see how they hold up in our warm spring!

 

 

Spicy Orange Mustard Greens

Posted by on Mar 9, 2016 in Featured, Recipes, Slider | 0 comments

Spicy Orange Mustard Greens

This slightly spicy orange dish celebrates one of our favorite greens of the season: Mustard greens! For a complete meal, serve over or tossed with noodles. This recipe serves two!

INGREDIENTS:

  • ⅓ cup water
  • 2 tablespoons soy sauce
  • 2-3 cloves garlic
  • 3 tbs. oil
  • 2 tablespoons minced fresh ginger
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon orange marmalade or jam
  • 4 cups greens (any)

Instructions:

Sauté two or three cloves minced garlic in 3 tablespoons oil. Pour water, soy sauce, ginger and red pepper flakes into a skillet. Turn heat to high and saute until the ginger is fragrant, about 1 minute.

Whisk in marmalade and then add chopped greens. Reduce heat to medium and using tongs, turn greens into the sauce. This will help cook the greens down; stop when your greens are bright green and have softened. Serve.

Chef’s Note: Cooked broccoli florets may be substituted for the greens. Toss cooked broccoli with the sauce once it’s been warmed and serve.

This recipe was adapted by Kelli Brew from a recipe found on Forks Over Knives. Visit their website here.

Registration Open: Fermentation Workshop

Posted by on Feb 25, 2016 in Education, Events, Featured | 0 comments

Registration Open: Fermentation Workshop

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. RSVP is required and a small fee to cover expenses. For more info, contact Melissa: melissa@foragefarm.org

Click here to register now!

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. 

IMG_9739Because 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:

  • 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, okra, beans, eggplant, chard, fennel, peppers, squash, green tomatoes, watermelon rind, lemons, mustard greens (not a lot), cauliflower, hard winter squashes (i.e. butternut, calabaza, seminole pumpkin), 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!

Organic and Fair Farming Practices in Gainesville, FL

Posted by on Feb 23, 2016 in Education, Local Food | 0 comments

Organic and Fair Farming Practices in Gainesville, FL

Imagine an agricultural system where everyone working is treated with respect and paid a living wage. This is rare in most American fields where deplorable working conditions continue and family farmers, trying to uphold principles of stewardship for land and people, are experiencing the increasing consolidation of power and market share in the hands of a few corporate food businesses.

Locally one farmer is trying to change the system through Organic and Food Justice Certifications. To Jordan Brown the purpose of farming sustainably was not only to ensure that environmental stewardship is met through organic practices, but that human decency is upheld to the highest degree.

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Jordan Brown, The Family Garden, Gainesville, FL

He has been farming for 8 years on his 25-acre farmland in Bell. His farm, The Family Garden, has recently relocated to Gainesville on 20-acres in the southeast of town where they are growing their first season of fresh veggies, while maintaining their fruit production on the property in Bell. The Familly Garden has staked their commitment to social justice by meeting the gold standards for domestic fair trade through Food Justice Certification. Jordan’s produce is 100% Organic and 100% Food Justice Certified through third party verification programs.

When purchasing Food Justice Certified products you can support a healthy food system that includes:

  • Rigorous standards for respectful treatment of farm employees
  • Fair pricing for farmers
  • Fair and equitable contracts for farmers and buyers
  • Clear conflict resolution policies for all throughout the food chain
  • A ban on full-time child labor together with full protection for children on farms
  • Living wages for employees
  • Safe working conditions
  • Commitment to continual improvement
  • Environmental stewardship through organic certification

unnamed-2The Agricultural Justice Project aims to bridge the gap between environmental stewardship of the land to include stewardship of the people who work the land and bring the food to our tables. Food Justice Certified is unique as it is the only third party verification program to cover U.S. farmworkers and farmers, as well as other food system workers working in distribution centers, grocers, manufacturing – all links of the supply chain from farm to table. Standards and the verification process for the Food Justice Certified label were stakeholder developed and included farmers and farmworker representatives in a consensus-style governance structure. It is a collaborative program that recognizes that improving conditions for farmworkers in the U.S. needs to include improving the terms farmers receive in selling goods.

Sign up for Jordan’s CSA to support a Fair and sustainable agricultural system.

For further information about the Agricultural Justice Project or the Food Justice Certification, visit www.agriculturaljusticeproject.org or email us at info@agriculturaljusticeproject.org.

 

**This piece was written by Chelsie Papiez of the Agricultural Justice Project. Forage is proud to support their efforts and the farmers that seek for a more just agricultural system. 

Seasonal Citrus Kale Salad

Posted by on Feb 11, 2016 in Local Food, Recipes, Slider | 0 comments

Seasonal Citrus Kale Salad

Meet Kale. Your friend with benefits! Kale is packed with nutrients like fiber, antioxidants and much more that, among many other things, support a healthy immune system, lower cholesterol, and healthy digestion. Right now, our kale is going crazy at the farm. With four different varieties (Lacinto aka “Dino Kale”, Red Russian, Frilly, and Scarlet), it’s the perfect opportunity to make a simple yet delicious kale salad to promote this awesome leafy green.

Seasonal Citrus Kale Salad

What you’ll need:

  • 1 bunch of kale, with ribs removed and leaves torn up into bite‐sized pieces
  • 2tbsp olive oil
  • 1/4 cup orange or lemon juice fresh squeezed (Myer Lemons, a mix of citrus as available)
  • salt and pepper to taste
  • 10‐20 sliced and seeded kumquats (or substituted chunks of tangerine, grapefruit or whatever you like and have available) Optional add‐ons:
  • 1/4 cup toasted cashews or other nuts, or pumpkin seeds
  • dried unsweetened cranberries or cherries

Directions:
Drizzle the juice onto kale and massage with hands for several minutes until the kale starts to break down. Drizzle on the oil and mix in, then toss with salt and pepper to taste. Mix in the sliced kumquats or other citrus and garnish with optional items.

Voila! That’s it! It’s ridiculously easy, healthy and fast. All kales work fine for this recipe and having a variety is even better!

Click here to download the recipe to print and share: KaleSaladRecipe

2016 I Love Local Food Week

Posted by on Feb 1, 2016 in Events, Local Food | 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.

LEJ Pretzel 

Do something simple, and do it well is the motto of this fun, new downtown destination.  Visit them this Friday or Saturday and mention Local Food Week to get 1$ off their gourmet pretzels!

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.

Public and General 

Public & General is a self-service restaurant, bar and neighborhood grocery in Northeast Gainesville and offers a wonderful ever-changing chalk board menu featuring fresh, local items.  They also have a wonderful selection of local and international grocery items, a charcuterie and cheese counter and a unique wine and beer selection.

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.