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from the fields

The Food Project's blog

Please Help Us Win $10,000!

The Food Project is one of six food-related charities in the running for a $10,000 prize! Because this would really help us out, here's how you can participate:

Please go to http://www.thehungersite.com. Click on the button that says "click to give." Scroll down the page that comes up until you see "Hunger Charity Poll -- Help Us Decide!" and then vote for us. After you've voted, we'd really appreciate it if you could spread the word. Send emails to your friends and family, put this on your facebook page, be creative!

$10,000 would go a long way towards helping us pay our bills and continue to do the work that you value. The prize will be announced on 11/30, so we don't have much time. Please spread the word and VOTE!!!

UPDATE -- Thanks to your help, TFP was one of the top three and will receive a $10,000 grant.

 

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Fall Build-a-Garden Update

 

working raised beds
working raised beds
Even as the days grow dark, our Build-a-Garden initiative forges ahead! Entering its fourth year, our youth have begun to install 200 raised beds that will provide backyard gardens for residents of Boston and Lynn next summer. But the season can’t end without sharing reflections from this year’s garden recipients.

 

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Build-a-Garden Hits the Front Page!

Last week the front page of the Boston Globe featured Boston Mayor
Thomas Menino checking out one of our Build-a-Garden raised beds at
the Thomas Edison School in Brighton! If you want to take part in the
program this year, just send in an application.

Globe Cover
Globe Cover

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Food choices panel to focus on local options

Next Tuesday, the On Your Feet Project is hosting round two of their Speaker Series at Suffolk University Law School.  Learn about local and sustainable cooking and eating choices just in time for the season of over eating. This panel of local growers, purveyors and eaters will offer up some great food for thought.


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An Oasis Grows in Lynn, MA

This year, in collaboration with Oasis Development and a great cast of volunteers, The Food Project has started up a new plot of land in Lynn. It's on Munroe Street, right by our North Shore office and directly across from the Lynn commuter rail station. Here's a slideshow of the plot's progression from grassy field to working farm:

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Charity event to benefit TFP - Nov. 19th

On Thursday, November 19th, The Living Room will be going “All-In” for a good cause! The waterfront restaurant, bar, and lounge will be partnering with Boston Charity Poker to host a charity poker tournament benefiting The Food Project.

The Living Room’s back dining room will be transformed into a five-table casino room for the Texas Hold’em Style Poker Tournament. Players will place their best bets to reach the final table, giving them a chance to win Celtics Tickets, Bruins and Red Sox Memorabilia, and hundreds of dollars in gift certificates.

Tickets are $100, and can be purchased on location at The Living Room or
by phone at (617) 723-5101. This event is limited to 50 players.

The tournament will begin at 7pm, and last until all the cards have been laid on the table. Players will enjoy cocktail service and free passed appetizers, provided by The Living Room.

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MSN/Kashi video with Anna Lappé features TFP

The Food Project has had a lot of exciting visitors over the last few months and our youth have been the hosts for so many of them. As our season winds down and our last groups of volunteers visit the farm, it's exciting to show how much we can accomplish in just one day in the fields.

Please take a few minutes to watch this inspiring new video and think about the impact that a whole season at The Food Project has on our local food system and how you can be a part of it. Anna Lappé offers a great introduction, and this year's D.I.R.T. crew really shines.

Practical Guide to Healthier Living - MSN.com
Practical Guide to Healthier Living - MSN.com

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Final Week of the North Shore CSA

CSA Survey

Please help us by filling out the CSA Survey. Part of what is nice about community supported farming is that you have a voice in the process, so let us know what you think. Thank you!

Final News from the Farm

With our last harvest fast approaching on Thursday, Tim and I have been working hard to get beds ready for winter. We've been cleaning up the farms, spreading compost and planting rye as a cover crop (to hold soil and add organic matter to it) so next spring we can hit the ground running.

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Baked Beet and Carrot Burgers with Brown Rice, Sunflower Seeds and Cheddar Cheese

These burgers are delicious. They are a little labor-intensive, but you can freeze and reheat them for a quick, nutritious meal when you're running behind schedule. Enjoy!

From “Farmer John’s Cookbook: The Real Dirt on Vegetables.”

½ cup sesame seeds
1 cup sunflower seeds
1½ cups grated beets (2 medium beets)
2 cups grated carrots (about 4 carrots)
½ cup minced onion
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated Cheddar cheese
1/2 cup vegetable oil
½ cup finely chopped parsley
3 tablespoons flour
2 tablespoons tamari
1 clove garlic, finely chopped
¼ teaspoon cayenne pepper

1. Preheat oven to 350 degrees. Lightly grease a baking sheet.

2. Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them until lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer to a small bowl.

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Final Week of the Lincoln/Boston CSA

Closing this Season

turnips
turnips
 We've done it! Together we've weathered another growing season in Lincoln, Massachusetts. We ate carrots small and tender in spring, long and fragrant in summer, and large and crisp in the fall. In this cool, damp year we may have discovered a love of bok choy, or perhaps come to resent it. Spring spinach was abundant. It rained, it rained, it rained. We all mourned the loss of the tomatoes and cheered the survival of the potatoes hit by Late Blight. The eggplant came in heavy, the melons were reluctant. There were beautiful cabbages and tiny ones. The onions grew slowly, but sized up in the end. The broccoli was beautiful. Beets grew large, celeriac hairy, rutabaga heavy. As usual the kale was endless (see the recipe below for a way to use up the last installment of it.)

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