Imagine if we had a food system that actually produced wholesome food. Imagine if it produced that food in a way that restored the land. Imagine if we could eat every meal knowing these few simple things: What it is we’re eating. Where it came from. How it found its way to our table. And what it really cost. If that was the reality, then every meal would have the potential to be a perfect meal. We would not need to go hunting for our connection to our food and the web of life that produces it. We would no longer need any reminding that we eat by the grace of nature, not industry, and that what we’re eating is never anything more or less than the body of the world. I don’t want to have to forage every meal. Most people don’t want to learn to garden or hunt. But we can change the way we make and get our food so that it becomes food again,something that feeds our bodies and our souls. Imagine it: Every meal would connect us to the joy of living and the wonder of nature. Every meal would be like saying grace. â€• Michael Pollan, The Omnivore’s Dilemma: A Natural History of Four Meals
“So I have to share this yumminess that I made last night:
Roasted eggplant in a key lime, onion, cream sauce, made with almond milk.
Soup made with stock and chicken from the Grove Ladder bird we had at Christmas, with kale, dill, mizuna, carrots, onions, and tiny meatballs and a handful of Carolina gold rice, sort of a cross between Italian Wedding Soup and Portuguese Kale & Chorizo Soup…”
A shout out to Janet Kingan for sending this our way! Thank you and YUM!
And as always, we would love to hear from you! Please tell us how you are enjoying and participating in the farm this season. Or how you would like to. Share a funny or interesting story you have about volunteering or attending an event. 🙂
Also, we would love to see how you are preparing your your GCF veggies.
Maybe share a recipe? Any suggestions would be truly valued.
VOTE GERALDSON COMMUNITY FARM It’s about that time again: Edible Sarasota‘s Local Hero Awards voting is happening now! We were so excited to win last year’s Farm Favorite, please help us to do it again! If you love Geraldson Community Farm as much as we do, show us some love and vote Geraldson Community Farm, Christa Leonard under the Farm, Farmer box. :))
Thank you everyone for their continued love and support.
ASK CHEF PATRICK
“Tell me a food you hate and I’ll make you love it before the day is done.”
Shawn W. from St. Pete writes:Hello Chef Patrick,
I consider myself a pretty good cook but I’m running out of ideas to use all of my CSA veggies. I love your cabbage but I’ve already made coleslaw twelve different ways. Any suggestions on what to do with January’s harvest?Hey Shawn,
Thanks for writing in. I love GCF’s cabbage, too. Anytime I get stuck for recipes or ideas I tend to look East for inspiration. Asian cuisine covers so many bases and is all about simple ingredients bringing bold flavors to the table. I recently started working with kimchi and found it to be ultimately rewarding as well as a great practice in patience. Kimchi is a Korean side dish that is fermented in spices and a lot of salt. It takes weeks of sitting around in your kitchen (or buried in the backyard) to get really powerful flavors but the wait is absolutely worth it. Use my recipe as a starting point but add more sweet or spicy to truly make it your own.
Mahalo!Chef Patrick’s Kimchi
Yields 2 Quarts
Ingredients: 12 cloves of garlic, whole, peeled
2oz ginger, peeled, chopped
2 Tbsp White Miso
1 Tbsp Dried Bonito Flakes (or 2 Tbsp Fish Sauce)
2 Tbsp Crushed Red Pepper
8 Fl Oz Apple Juice
1 Cup Kosher Salt
2 Quart cool water
2 1/2 LBS Green Cabbage, shredded
1/2 LB Carrots, peeled, shredded
1 LB Turnips, peeled, shredded
1. Place veggies in a large airtight container. Pour salt over veggies covering them as much as possible. Then cover with cool water making sure to completely submerge the mixture.
2. Let this sit for 30 minutes to an hour. Place the remaining ingredients in the blender and pulse until you get a chunky consistency.
3. Drain the water from the veggie mixture and press out excess moisture. Pour the sauce from the blender over the mix and fold to fully incorporate.
4. Seal the mixture in the container with plastic wrap or a secure lid. Leave out at room temperature for a minimum of 48-72 hours. You can then refrigerate it or leave it out as long as you want. The fermentation process has made it safe to eat at this point so enjoy! But the longer it ferments the more unique flavors you achieve so have fun with it!
(Note from the Chef: The aroma from the container when you first open it will be extremely pungent. Prepare yourself.)
You may recognize Chef Patrick Loughrey from CSA for the Holiday; A Cooking Class back in November. Chef Patrick has come on board as a consulting chef for GCF and would love to answer any questions you may have about your CSA or market vegetables and to share ideas and recipes!
Write Chef Patrick with any kitchen dilemma or victory you want to share! email: firstname.lastname@example.org
Poppy Knows What’s Good!
LOCAL BEER+LOCAL CRAFTS= THE LOCAL EVOLUTIONOfficially the SECOND FRIDAY of every month, Geraldson Community Farm and Darwin Brewing Company are collaborating to bring you an evening of everything local.
Come out to meet your local farmers & artisans on January 8, 2016 from 5-9p. Enjoy freshly-prepared food, local music, and craft beer in a beautiful brewery setting.
FREE // PUP FRIENDLY // FAMILY FRIENDLY
Interested in becoming a vendor? Contact email@example.com
Dinner Bell Supper Club
Sunday, January 31st at 6:00-9:00PM
This Supper Club is in collaboration with Chef Derek Barnes of Derek’s Rustic Coastal Cuisine!
What is our supper club you ask?
Dinner Bell Supper Club is a monthly supper limited to 20 guests in our beautiful barn. These monthly meals will highlight our local produce as well as dairy, meats and fruits produced in our amazing Florida region. Supper will be prepared by our farm manager, Christa Leonard and other guest chefs that will highlight our seasonal offerings.
We trade for local produce and are saving sliding scale seats at the table for farmers and work trade!
The supper table WELCOMES ALL
Tickets available for purchase
Palma Sola Farmers Market
at Geraldson Community Farm is here! https://www.facebook.com/palmasolafarmersmarket/?fref=ts Come on out to GCF every Sunday through our growing season 11:00-3:00 for fresh local organic produce & much more! We are located just south of Robinson Preserve & The Palma Sola Botanical Park. See you at the Market!
In collaboration with our CSA program, Sugar Cubed,a pastry cafe focused on modern and innovative breads, desserts, and baked goods will have fresh bread available for purchase. Full share 1 loaf every week. Half share 1 loaf every other week.http://www.getsugarcubed.com
Collards Carrots Broccoli Raab Okra Sungold Tomatoes Kale Sweet and Hot Peppers Watermelon Arugula
Kohlrabi Asian Greens Radishes Winter Squash Zucchini Broccoli Cabbage Heirloom Tomatoes Green Beans Eggplant Beets
Turnips Swiss Chard Bok Choy Cauliflower Fennell
Pretty Flowers Love
Won’t Someone Rub My Tummy?
EVERYONE PLEASE MEET FERN AND LILY!
These adorable little babies are our newest additions and we couldn’t be happier about them joining the GCF Farmily!
Fern and Lily are still with their mama but are getting used to GCF farm life and once they are big enough they will move in here at the farm. <3