Soddy Sunday Work Party at Brookside!

JOIN THE NEW BROOKSIDE FARMERS FOR A 'SODDY SUNDAY' WORK DAY     (weather permitting)!

Come see what we're up to and volunteer some time on SUNDAY, APRIL 13TH AT 10:30AM. We will be focusing on removing the already-tilled grass from our outside beds.

At 2pm, we will relax and eat some great food. Food will be provided.

BRING YOUR OWN water/drink (no alcohol allowed on campus) and dishes. If anyone would like to volunteer to make side-dishes, please let us know.

And if you have any garden forks/pitch forks/hoes/hand tools, bring those too!

PLEASE RSVP so everyone gets something to eat!
(912) 398-8688 or email amandasenseman@yahoo.com

There will also be a camera set up for people who would like to talk about Brookside school farm--history, thoughts or things you want to make happen!--so we can put some multi-media up on our website.

https://www.facebook.com/brooksideschoolfarm

How to get there from 101N: Turn Left onto W. Mendocino about 4 blocks to
Spruce street. Turn right. At the school, turn right again into staff
parking lot and go all the way back to the fence and shed. Take the dirt
road on the left, behind the field all the way out to the farm!

Thanks Y'all!
Amanda and Luke, The Farmers

Joyful Cooking : Cocinar con Alegria!

FoodCorps service member Keegan Niland has recently been rewarded a $2,800 Community Grant from Ukiah Natural Foods Co-op. Keegan, who serves with the Gardens Project at North Coast Opportunities, partnered with Ukiah Unified School District and First-5 Mendocino leaders Terry d'Selkie and Ligia Lopes to complete the grant application for Joyful Cooking/Cocinar con Alegria (JC/CA). The program kicks off April 22, 2014 at Nokomis Elementary School.

JC/CA will serve families of Nokomis Elementary School, Calpella Elementary School, and Oak Manor Elementary School in Ukiah, CA. The cooking series will inspire families to prepare nutritious meals from whole foods; creating shifts within the community to grow and buy minimally processed foods. Registered Dietician and First 5 VISTA Ligia Lopes will consult and teach during sessions, and the JC/CA team is working to partner with a CalFresh outreach advocate.

Keegan says, "I'm excited to have a stronger link to families of Nokomis Elementary School, as well as Oak Manor and Calpella. At the core, JC/CA is a family cooking night meant to be explorative and informative. The spring is here, it's time to have some fun in the kitchen!"

Try it! Lebanese Kale Salad

Lebanese Kale Salad with Caramelized Shallot
1 bunch Red Russian Kale
3 medium shallots
1/3 C Garbanzo beans
1 medium carrot
¼ C Juice of Meyer Lemon
1 T Za’atar seasoning
1 T Tahini paste (heaping)
3 T Extra-Virgin Olive Oil
¼ t Kosher Salt
¼ t Pepper (coarse)


[Total prep time: 25 minutes; Active prep time: 13 minutes]

    Begin by peeling and slicing shallots lengthwise. Add to a medium heat sauté pan with 1 teaspoon olive oil. To promote caramelization add ½ teaspoon cane sugar (optional). Sauté shallots for 8 – 12 minutes, stir sparingly.
      While shallot sautés pull Kale leaves from stem. Pull from bottom up, leaves should free themselves easily. Rinse leaves with cold water. While leaves dry, prepare Za’atar dressing. Combine lemon juice, Za’atar seasoning, tahini, olive oil, salt, and pepper. Whisk ingredients together.
      Shave carrot into strips with a vegetable peeler. Rinse and drain cooked garbanzo beans. At this juncture salad can be served hot or cold. Toss kale with dressing, carrots, and beans; then top with shallot. Or add to sauté pan warming everything through; dress last.