Recipe: HAKUREI TURNIP FRY

Nom Nom Nom...doesn't that look delish!

INGREDIENTS

4 baby hakurei turnips, quartered  (URG, 0 miles, FREE!)
1 small head golden bok choy, thick stems removed (URG, 0 miles, FREE!)
1 Tbsp fresh wild baby amaranth leaves (URG, 0 miles, FREE!)
2 small cloves garlic (URG, 0 miles, FREE!)
2 Tbsp Nancy's Naturally Vitality Dressing (Urban Harvest Farmer's Market, 50 mi., $1.00)
Sea salt and pepper to taste
Olive oil for frying

Total Food Miles: 50
Total Cost: $1

Farm Profile: UTILITY RESEARCH GARDEN

The Quatro Luna Jardin!  Photo by V.L.Onkow

Hello alllll of ya'll...writing to you from Austin, TX at the moment, sitting in a SUPER hip coffee shop called Cenote on the East Side of town, waiting on a bamboo delivery etc.  Being as that I am not doing anything super important currently, I thought I would take a moment to tell you a little bit more about the farm that I've been working on and my experience in the the Lone Star State.

Good and New

Hoop house and stuff at URG, taken by my lovely friend
Vanessa, another intern at the farm!

Soooooooo, this blog has been depressingly dormant for the past few months and for that I do apologize.  See the thing is, I've been spending a lot of time working on myself, my beliefs, and my philosophy as it pertains to food and that has made it difficult for me to post and keep up with my blog in any sort of consistant manner.  Since my last post I started and finished working a at food Co-op, The Swarthmore Food Co-op, which is a local cooperatively owned food market located in Swarthmore, Pa dedicated to selling local and sustainably produced foods; I have volunteered with Mill Creek Urban Farm in Philadelphia helping with upkeep and small farm tasks; and I have lived and interned at the Utility Research Garden in Jones Creek, TX.  From these experiences, I have dramatically altered my conception of fresh and local as well as my attitude towards meat and dairy.  Consequently, my food philosophy has changed quite a bit and I also have a renewed interest in keeping up with this blog albeit in a slightly altered format.

VEGAN BROCCOLI + 'CHEESE'

Ready to Eat!

 This soup is a hybrid cross between my Portuguese Potato and Kale Soup and Melty Nutritional Yeast 'Cheese.'  It is still a work in progress but is delicious nonetheless!  I recommend eating this soup with some good bread...I had it this pared with a vegan  naan found on food.com

GROWING STUFF-Day 11

What a beaut!

We're coming up on DAY 11 here, and it is finally harvest time.  Looking at the mushies it seems as though I could have probably picked them yesterday.  Today they are a bit on the dry side, a little bit discolored, and the caps are starting to curl upwards a bit too much.  At any rate, you live you learn.  Now I know for the next round when is the optimum time to pick!  Also, as you will see in the pictures below, the mushroom kit does not produce a high yield, just one bunch per grow cycle.  If I am to seriously consider growing mushrooms, I either need more kits (which will get pricey) or I need to use a more productive grow method!