Sweet Potatopalooza at Farm King! With a recipe, of course…

6 12 2012

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Where were you for sweet potatopalooza 2012? Hopefully, at Farm King enjoying the early winter harvest and resulting meal we made!

From our 4×6 section of the garden, we pulled out about 35 lbs of glorious sweet potatoes! Enough to feed a lot of people. (And the mice that got a few we left in the tool shed. Oops.)

It was a perfectly chilly day as the group washed and dried all the potatoes. It was quite a job! Everyone pitched in and made it as fun as can be.

When it came time to cook, everyone stepped back as we lit the barbeque and got the coals nice and hot. The plan was to grill the potatoes to give them a super smokey taste. First we boiled them for a few minutes in salted water, then dried them off, and wrapped each one in foil with a sprig of rosemary. Those packets went on to the white-hot coals for about 10 minutes each. When we opened them up everyone got to smell the heavenly scent from inside. It really was magical.

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We also got to use our extra fun mortar and pestle to make what we were calling green-mush, but was really just 4 cups of basil and one chile pepper mashed to a paste.

Everything came together in a fantastic salad that we devoured. So beautiful, and healthy too. And of course, almost everything came directly from the garden. What could be better?

If you want to recreate this meal, here is the recipe. We adapted it a little to make it have less steps, by taking out the grilling. Don’t worry if you don’t have all the ingredients, you can mix and match with what you do have.

Serves six

4 sweet potatoes, roasted until soft. Skin on!
2 cups basil
1 chile pepper
3/4 cup olive oil
2 tablespoons white vinegar
Salt
1 cup mint leaves
1 bunch chives, minced
2 cups green beans, cut and cooked
1 head of lettuce, chopped. We used speckled lettuce

Cut the potatoes in to bite sized pieces, set aside.

Using a mortar and pestle or food processor, chop all but one handful of the basil, along with the deseeded chile.

Add the chopped basil to the oil and vinegar. Add salt and pepper and add the potatoes. Toss gently and let rest.

Tear up the remaining basil. Add to a bowl with the mint leaves, minced chives, cooked green beans and lettuce.

Toss everything together and serve!

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Swiss Chard and Bean Soup in the Garden

29 11 2012

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It was a beautiful, warm afternoon when we gathered in the garden to make Swiss Chard and Bean soup. Funnily enough, by the time we were done, some clouds had moved in and it was perfect soup weather.

We harvested a LOT this week. Sweet potatoes (more on that next week. Sweetpotatopalooza 2012 is coming!), two types of eggplant, onions, lots of herbs and chiles, green beans, Swiss chard and some beautiful scarlet runner beans. It was a bounty for sure!

For our soup, we sauteed onion and garlic and then added some stock and water and the rest of the vegetables. The kids had a lot of fun practicing their knife skills on this one! Chop, chop, chop!

Here’s the recipe so you can make it at home.

6 cloves garlic, minced. 2 onions, minced. 2 tablespoons olive oil.

Warm the olive oil in a large soup pot and saute the garlic and onion until just golden brown.

Add mixed beans and vegetables to the pot. Make sure everything is chopped. We used 4 stalks of celery, 8 cups of swiss chard (don’t worry! It reduces), 3 small eggplant, 2 cups fresh beans, 2 cups green beans and 1 cup of peeled and diced sweet potatoes.

Pour 5 cups of vegetable stock over the vegetables to cover, reduce your heat and let simmer. Don’t forget to add some salt and pepper!

A minute or so before you serve the soup, add lots of chopped basil, thyme and rosemary. Taste it and add more as you think is needed.

Serves six to eight!





Honey Love Beekeepers visit the garden!

28 11 2012

There was a buzz in the air when Chelsea from Honey Love Beekeeping came to visit Farm King garden this week! Students were educated and entertained by all things bees. So much thanks to Chelsea and Honey Love for opening up the students’ eyes to the wonderfully exciting and important role that bees play!

Here is a link to their website:
http://honeylove.org

And some photos from Tuesday’s class.

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Look what’s cooking at Farm King!

15 11 2012
Volunteer/Chef extraordinaire Joel prepared a fine lunch for the after-schoolers at Farm King this week. The recipe and photos follow:

Sweet Potato Tacos w/ Homemade Pico de Gallo

Corn Tortillas
 

Taco Filling:
1 Bag Sweet Potatoes
1 Package White Mushrooms
5 Cloves of Garlic
1 Yellow Onion
Handful Dried Cranberries
Kosher Salt
Cracked Black Pepper
Chili Powder
Cumin
Freshly Squeezed Lime
Jalepeño Pepper
Olive Oil

Pico De Gallo:

Cherry Tomatoes
White Onion
Cilantro
Jalepeño Pepper
Kosher Salt
Cracked Black Pepper
Freshly Squeezed Lime
Olive Oil (Just a Touch)

All ingredients to taste…

Garnish:

Grated Manchego Cheese
Cut Lime Wedges
Chopped Cilantro
Chopped Lettuce

Starting with an extremely hot pan, sauté finely chopped mushrooms in olive oil until golden brown and caramelized.  Add chopped onion and cook until translucent. Add chopped garlic and cook for a few more minutes. Finally,  add chopped sweet potatoes and stir to incorporate.  Bring all everything together until the sweet potatoes begin to cook and the onions are caramelized. Add spices, finely chopped jalepeno and continue cooking until the sweet potatoes are tender. It may be necessary to add a few ounces of water and cover to help cook everything through.  When the dish is mostly cooked, add a splash of lime juice and mix thoroughly. Keep warm and set aside.

Bring together the Pico de Gallo by chopping the tomatoes, onion, cilantro, and more jalepeno pepper in a mixing bowl. Add salt, pepper, a touch of olive oil, and lime to taste.

Warm the corn tortillas in flat top pan or in a toaster oven and serve with the sweet potato filling, pico, cheese, chopped lettuce and cilantro.

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Farm King Garden on KCRW!!

22 10 2012

KCRW’s “Good Food” radio program with Evan Kleiman recently aired a spot on the Farm King garden. A producer from the show came out to interview Garden manager, Brian Miller and a group of Thomas Starr King students to talk about their very noble accomplishments.

Click here to listen:

http://www.kcrw.com/media-player/mediaPlayer2.html?type=audio&id=gf121020food_trucks_in_paris

Click here to see the KCRW blog article:

http://blogs.kcrw.com/goodfood/2012/10/a-30-foot-tower-of-styrofoam-lunch-trays/





Giving Thanks

15 10 2012

Farm King Students are grateful to the Disney and Kellogg companies for their generous donations to the garden. Some handmade cards from Farm King students:

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The gift of giving

13 10 2012

If you haven’t visited Farm King in the last couple of weeks, you have missed out on a LOT! Through the generosity, hard work and determination of the usual volunteers, Disney volunteers, students and teachers at Thomas Starr King Middle School, Farm King now boasts the addition of two new beautiful planter beds!

Our new planter beds and trellises!

In fact, the Disney corporation was kind enough to donate material AND volunteers to make this all possible.

Disney volunteers lending a helping hand.

Disney provided enough materials that we could create hanging planter beds around the perimeter of the garden! Soon, colorful flowers will adorn the Farm King’s exterior…

Hanging planters that will soon be filled with colorful flowers.

The Kellogg company donated bags upon bags of compost and soil amendment to help us produce great fruit, herbs and veggies!

All this and more was donated by the Kellogg company!

Thank you Kellogg company for your wonderful donation to Farm King!

And look what’s sprouting from the efforts of our students and volunteers! These seedlings were started weeks ago. Don’t they look eager to be planted?

Seedlings have sprouted and will soon be ready for the beds.

It’s amazing to watch the evolution of this garden from week to week. So many people work so hard, and give so much of their bodies, their time, materials and their heart to making this garden the best it can be. If you spend more than a few minutes looking at it, you realize that it’s more than a garden where plants and other edibles grow. There’s optimism in gardening. You’re putting your faith in tiny seeds and bulbs, caring for them, providing sun and water and protecting them from the elements in hopes that they will give back to you someday.  People are planting for a hopeful future.

Maybe that’s what is so unique about the gardening experience. The relationship between the gardener and the tomato is no different than the relationship between two people — we have to put a lot of love and effort into that relationship before it bears fruit.

Thanks to Disney, Kellogg and all of the students, teachers and volunteers who have helped build Farm King into what it is today!!