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Grow Well Workshop Tonight POSTPONED

Due to the snow forecasted for this evening, tonight's Grow Well Workshop 2: "Start Your Own Seeds" has been cancelled. The workshop has been rescheduled for Wednesday, March 7, from 6:00 - 7:30pm at the Dudley Greenhouse, 11 Brook Ave, Roxbury, MA.

Please contact Community Food Coordinator Danielle Andrews for more information about the rescheduled workshop.

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Refugees Share Culture in Dudley Greenhouse

TFP staff Jennie Msall works with BCRHHR members.
TFP staff Jennie Msall works with BCRHHR members.
Each Friday, a group of refugees and clinicians from the Boston Center for Refugee Health and Human Rights (BCRHHR) meet at the Boston Medical Center and walk the mile to the Dudley Greenhouse together. At the greenhouse, they are welcomed by TFP staffers Jennie Msall and Danielle Andrews, who lead them into the community bay, where they have been hard at work all winter. Soon, they sink their hands into the dirt and settle into the work of cultivating their three raised-bed gardens, in which they grow a variety of vegetables, including plants from their home countries. As they tend their crops, the refugees discuss their lives in Boston, methods for growing food in small spaces, and what they cook and eat here in Boston and in their home countries.

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“Eat Well” Features Somali Cuisine

Eat Well: Somali Cuisine
Eat Well: Somali Cuisine
The Food Project invites you to learn about Somali cuisine with Fadumo Kheire, who will present the second session in our “Eat Well” series of workshops. Fadumo is a community gardener with RIAC, one of nine groups working in the community bays in the Dudley Greenhouse. She will lead us in preparing two Somali dishes.

Eat Well: Connecting to gardens through culture and cooking
Cooking with Your Neighbor - Somali Cuisine
* Saturday, February 25, 12 - 1:30 p.m., RSVP REQUIRED

Download a flyer for more information.

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Local Gardener Leads Cooking Workshop

Maria Barros prepares bacalhau.
Maria Barros prepares bacalhau.
Local gardener Maria Barros led friends, neighbors, and food enthusiasts in a cooking class about Cape Verdean cooking at The Food Project’s office this Saturday, January 28.

The ten participants included Cape Verdean Bostonians eager to learn about their traditional cuisine, as well as many local gardeners. As they chopped vegetables for the class, the gardeners discussed last year's cabbage crop and their excitement to plant collard greens for the spring.

Barros led participants in preparing two traditional Cape Verdean dishes called Cachupa and Bacalhau. Cachupa is a stew that contains collard greens, beans, and corn. Bacalhau is a stew containing salted cod. After preparing the two dishes, participants dined together to taste their creations.

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New TFP Workshop Series Starting Soon

Coming up soon at The Food Project, we’ll be presenting our new “Grow Well, Eat Well, Be Well” workshop series. In these sessions, we will explore gardening topics, share cultural recipes, connect you with other gardeners from your neighborhood, and more. These workshops are the beginnings of some exciting new opportunities coming up – you won’t want to miss them!

Grow Well: Bringing your gardening skills to a new level
Planning Your Garden
* Saturday, January 21, 10:00 – 11:30 A.M. OR
* Tuesday, January 24, 6:00 – 7:30 P.M.

This is the first workshop in our Grow Well series. Through this interactive workshop on designing your garden, you can get help with everything from planning its layout to ordering seeds. Other topics in this series will include: how to start seeds, planting tips, and how to dealing with pests and diseases.

Download a flyer for more information.

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Interns in the Garden

[The first part of this blog was written by Sylvia, a TFP summer intern. In the second part, Sylvia is the featured gardener in this month’s installment of "A Week in My Garden."]

TFP Intern Sylvia at work on her raised-bed garden.
TFP Intern Sylvia at work on her raised-bed garden.
My name is Sylvia and I am one of the twelve Boston interns at The Food Project. Our internship is divided into three groups in which we rotate: Agriculture (AG), Teaching through Agriculture (TAG), and Build-a-Garden (BaG).

During our time in AG we get the opportunity to teach community members about the food system through our Food Choices Workshop. As part of TAG, we have the opportunity to educate and inform children from the ages of 5 to 18 about healthy food choices at our Urban Learning Farm (ULF).

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Pre-order Garlic Now for Fall Planting

A head of freshly harvested garlic with many more to clean!
A head of freshly harvested garlic with many more to clean!

With all of this talk about harvesting garlic, I'm sure many of you are eager to grow it for the first time or plant even more than last year! We will be announcing our Compost & Garlic Fest in next month's newsletter, and in the meantime plan ahead. We'll be ordering seed garlic for planting. To guarantee garlic, you must pre-order.

How to Pre-Order:

Each head of garlic will be $5, and generally 1 head covers about 1 square foot in a raised bed. To pre-order, please mail a check made out to The Food Project by August 31. Please include your name, email and/or phone number, and # of garlic heads you'd like.


Send checks to:

The Food Project
Attn: Kathleen Banfield
555 Dudley St
Dorchester Ma, 02125

Questions? Email buildagarden@thefoodproject.org

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A Week in My Garden: Guest Spotlight

James Modi has a unique gardening arrangement at his Lynn home. Through a partnership with the GRO Project (Gardening through Refugee Organizations) and The Food Project, he shares 20 raised beds with almost 20 gardeners from his native Sudan, many of whom were small scale farmers in rural areas back home. Stemming from a need for their ethnic foods (think sweet potato leaf) and a desire to continue their farming tradition, the garden is tended and harvested communally - extra produce is sold at the New American Center in Lynn, providing supplementary income for many.

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Cucumbers Don't Play Nice

My first cucumber of the season.
My first cucumber of the season.

Container Kit Update

 

A few tasty snacks came from my container kit in June. I harvested several cucumbers which had the best crunch and were so tasty! And I had several ripe tomatoes so I made a delicious batch of salsa, which calmed an anxious group of friends joining me for a Bruins hockey playoff game.


Cucumber plant strangling my tomatoes.
Cucumber plant strangling my tomatoes.

 


One alert I have for container gardeners - if you are growing cucumbers and using the attachable cage that we gave you, note that the vine will most likely outgrow the cage. You should still be able to get a decent harvest. Be careful to keep the cucumber pot away from other plants - in this picture, the cucumber vine is wrapped around a tomato plant. I cut it off and moved the cucumber pot about 5 feet away from the tomatoes.

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Spotlight on Collards

Those hardy greens that grow on a stalk through late fall are an awesome plant to have in your garden. They can provide you food well into the winter. For many southern families these "greens" are a staple. Here is a recipe adapted from my mother's kitchen.

Southern Style Collard Greens

by Joy

1 tablespoon Butter
1 tablespoon Olive oil
2-3 Bunches of collards
1lb smoked turkey necks or any smoked meat (i.e. bacon, duck breast, etc.)
3-5 quarts of vegetable stock
onions
garlic
salt and pepper (to taste)

In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the smoked turkey necks and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Season with salt and freshly ground black pepper and serve.

Collard greens sauteed in coconut oil

by Kathleen

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