Super-Fun Lunchbreak at NCO!

Such a beautiful day for an Open House in the NCO courtyard! Great to meet, greet, and talk with local community members and tell them all about community gardens, nutrition classes, and Farm2Fork success stories. We sold some beautiful Gardens Project t-shirts and blended up some pedal-powered smoothies. Special thanks to Sid Harper of the Savings Bank for being our first ever guy in a business suit to ride the smoothie bike!

In addition to the exciting things going on in NCO Community Action’s group of projects, all of NCO’s programs were out on display at today’s Open House. Did you know NCO works to build healthy, vibrant, compassionate, and strong communities through…

·         a Foster Grandparent program that places retired “grandparents” in local classrooms...

·         a Volunteer Network that connects volunteers with organizations who need them in Lake and Mendocino County...

·         the Leadership Mendocino program that brings leaders together to enhance their leadership skills and to expand their networking connections…

·         the Rural Communities Childcare program that supports working parents with daycare costs…

·         the Head Start program that provides excellent education for local preschoolers…

·         and MORE!

Kids Eating Kale!

"Just try it, you'll like it!" When the children in the Fort Bragg Schools were presented with samples of Kale Citrus Salad and Rainbow Slaw in the cafeteria at lunch time, they were open and interested in tasting something new.  Getting children to try new foods can be challenging, but when presented in a positive environment without pressure it can be transformed into a fun activity.  The children who attend The Fort Bragg Unified Schools have been exposed to healthy foods for many years by being involved in the school gardens; being able to taste and harvest the plants right on the spot and experiencing the fresh picked taste.  Research shows that the more often children are exposed to a variety of foods in different ways the more likely they are to try it.
 
The Fort Bragg High School cafeteria staff, together with Gowan Lester and Paige Doyle from the Noyo Food Forest, served up samples of salad to the students as they came in for lunch.  They set the stage with a colorful table adorned with a vase of kale and pictures of children in the garden.  On the wall was a "Meet the Farmer" poster with a photo of Gowan in the Learning Garden greenhouse, once more making the connection from garden to table.  It was delightful to see that almost every student willingly tried the salad and some of the skeptics were quite surprised and came back for seconds.

The other schools did a similar tasting and enjoyed the salads in the following weeks.  With support from the NCO Farm2Fork program, more recipes and taste testings will be happening in local schools in an effort to introduce new and healthier menu items and feature fresh seasonal, local produce.


Kale Citrus Salad Recipe:
For dressing whisk together:
- 1/8 cup orange juice
- 1/8 cup rice vinegar
- 2 Tbsp brown sugar
- 2 Tbsp toasted sesame oil
- 1/2 tsp fresh ginger- grated
- 1/2 tsp soy sauce
- 1/8 tsp dry mustard
- pinch of black pepper

For salad toss together:
1/2 pound green cabbage- shredded
1/2 pound Dino kale- shredded
2 cups oranges- cut into pieces
1/2 cup sliced almonds

Coat mixture with dressing

Farm2Fork: new grant, new coordinator!

In case you haven’t noticed, Mendocino County is quietly transforming into a rather happening player in the “Real Food Revolution” that is gaining momentum across the nation! For the past 10+ years, a wide range of activated citizens from the Coast to Covelo and every nook in between have been steadily building a healthy local food system, by strengthening our farmers markets, growing gardens at schools across the county, educating a new generation of farmers to feed our community, and strategizing towards a shared vision for a more sustainable and delicious future.

Thanks to these efforts, production is steadily increasing and community support of and demand for local food is at an all time high, but we still have much work to do before our daily meals, throughout the seasons, feature the bounty of the county. The time is ripe to take the next step and engage the large food purchasers in our community--the schools, hospitals, restaurants and markets—in this movement. If we can capture their significant purchasing power, we will infuse the local food economy with dollars grown and raised right here in Mendocino County, ensure food security for our community, and improve the quality of food served to our children, patients, customers and ourselves. This is where the Farm2Fork project comes in.

Farm2Fork is a new initiative of North Coast Opportunities/Community Action aiming to ramp up institutional purchasing of local food in Mendocino County. Launched at the beginning of February, Farm2Fork is coordinated by Susan Lightfoot, who will be facilitating connections between local farmers and the schools, hospitals, restaurants and stores that purchase significant volumes of fresh fruits and vegetables throughout the year. Funded by the California Department of Food and Agriculture (CDFA), this 2-year Specialty Crops Grant aims to increase the capacity of both local farmers and Food Service professionals to get fresh, healthy food from the field to the plate.

While the grant focuses primarily on creating Farm to School partnerships across the county, providing resources for training and equipment for schools to meet this goal, Farm2Fork will also work with restauranteurs, chefs, and produce managers who are interested in offering more locally-produced food on their menus and shelves. Susan is eager to connect with interested community members, farmers, food purchasers, chefs and distributors across the county to identify opportunities, trouble-shoot challenges, and synergize efforts towards a thriving local food system in Mendocino County. For more information, please contact her at (707)467-3238 or email slightfoot@ncoinc.org.

About Susan Lightfoot: Lightfoot is the Co-Founder and former Executive Director of the Noyo Food Forest and was instrumental in setting up the organization’s lauded Farm to School partnership with Fort Bragg Unified School District. She has been working in the grassroots on local food issues in Mendocino County since 2004 and is beyond excited about moving from the Coast to Ukiah to take on this new position as Farm2Fork Coordinator at NCO Community Action. An avid surfer and dancer, Susan truly loves working and connecting with all kinds of people and looks forward to making new friends on this side of the hill.

Do you want to help our local institutions purchase more local food?

North Coast Opportunities' Community Action Agency is now hiring a Farm to Fork Coordinator!



Specific duties include:

1. Increase the purchase and utilization of fresh, local produce by institutional buyers by at least 10%.
2. Develop & strengthen community resources that will support an infrastructure that will enable institutions to purchase more local foods.
3. Increase the capacity of schools to incorporate specialty crops into meals by arranging for specialized training and support to food service workers.
4. Increase farmers' understanding of and access to institutional markets so they can develop responsive production plans & demonstrate an increase in sales to local institutions and businesses.
5. Complete special projects as assigned or required.
   
6. Align work behaviors in conformance with NCO's Mission, Vision, and Values.

For information about the position, including an application and more detailed job description click here


To view the position listing on NCO's website, click here

Willits Farm to School

Farm to School

In the last few days of school Willits students look forward to the warm days and adventures of summer while reminiscing with friends about the memorable events of the past school year. Among those events possibly outstanding in students’ minds includes a celebration of health, community and change.

The event, “Food for Thought,” spearheaded by local non-profit North Coast Opportunities and the City of Willits Healthy Cities Grant brought a seasonal meal consisting almost entirely of local, organic ingredients to Willits High School on June 2nd. Students enjoyed a stir-fry entrée with vegetables and herbs (chicken option was also available) a shredded root vegetable side salad and strawberry crisp dessert. Local farmers Antonia Partridge of Brookside School Farm, Ellen Bartholomew of Ridgewood Ranch and WHS Agriculture teacher Becky Bowlds grew the majority of the food for the event.

The Peer Counseling class also contributed by helping with promotion at the high school and recruiting the school Jazz Band to perform outside the cafeteria before and during lunch.

Along with the music of their peers, students were welcomed to the school cafeteria by the Farm-to-School team and an educational spread about where the food for the meal was grown and the local farmers who produced it. Partridge and Bowlds both attended the lunch and brief speeches were given by Americorps VISTA, and Farm-to-School team member, Mason Giem and Brookside School Farm intern Dylan Rossi highlighting the importance of good nutrition and opportunities to get involved with local food production.

“Food for Thought” represents revolutionary steps towards creating a healthier food system in our local schools and there are hopes to continue the progress by expanding to all of the Willits public schools in the 2011-2012 school year.

This, however, is easier said than done.

Although this initial event was successful, it couldn’t have been achieved without the determination and supplementary help of Willits Unified School District food service employees and the volunteered training time of Ukiah Valley Medical Center Head Chef Jim Stuart.

“In order to make the beneficial changes needed in our school food systems we need more community involvement,” said Giem. “We want to achieve our goal of integrating local, nutritious food into school cafeterias without adding extra stress to the food service employees. This means participation from school administration, students, parents and community members.”

Some of the goals the Farm-to-School team would like to attain in the future include incorporating a Culinary Arts class into schools’ curriculum providing students the opportunity to learn about food production as well as receive hands on experience assisting in the school cafeterias, and seeing a more active and vocal community regarding health and nutrition in Willits schools.

For more information about Farm-to-School efforts or to get involved with the project please contact Mason Giem at 707-841-0464.

Willits Farm-to-School

With an abundance of rains and some splendid splotches of sun in recent weeks, garden beds have steadily began to flourish. However they aren’t the only things in the area turning over a new leaf. Members of the Farm to School project team have been continuously working to incorporate more nutritious, locally sourced food into meals at Willits school cafeterias.

The team, which consists of North Coast Opportunities employees, local farmers, Willits Unified School District Employees and cafeteria staff, local students and Head Chef of the Ukiah Valley Medical Center, has come together to establish a “Meal of the Month” program.

The program will feature one meal prepared with locally grown, seasonal, organic food every month at each of the public schools in Willits. In addition to receiving a fresh local and nutritious meal will be an educational component attached. One premise of the program is to provide information about where the food is coming from and how it is grown to help educate students on the vast impact food has on their health and community.

“Meal of the Month is a proactive approach to improve grades, attendance and health while enhancing community at the schools through more nutritious meals,” said Mason Giem, a member of the Farm to School Team.

It is set to kick off with a trial run in late May at the Willits High School with a menu that has been developed by the Farm to School team and includes a salad, entrée and dessert. Food for the event is being grown by local farmers Antonia Partridge at Brookside School Farm, Becky Bowlds at Willits High School and Ellen Bartholomew at Ridgewood Ranch.

In the weeks leading up to the first “Meal of the Month” Chef Jim Stuart of the Ukiah Valley Medical Center will be facilitating training days at each of the schools. These trainings were established to help the eager and ambitious yet overworked and understaffed cafeteria employees utilize the equipment presently available in their kitchens in the most effective ways possible. With tight budgets and the possibility of more funding cuts the schools are not able to purchase additional kitchen appliances and attachments needed to prepare fresh produce and cook from scratch.

The Farm to School project has teamed up with Willits students to raise funds for a sustainable and lasting program. The Willits High School Peer Counseling Class is selling eco-friendly stainless steel water bottles in which profits will benefit both Peer Counseling and the Willits Farm to School program. All of the Blosser Lane Elementary students are selling re-usable bags that will provide much needed funding to their garden as well as the Willits Farm to School Program. These fundraisers and others are made possible through the local non-profit, GreenTree Footprints, and are available for any group wishing to raise money in an eco-friendly way. These environmentally friendly items can be purchased from any Blosser Lane or Peer Counseling student and will benefit a number of students throughout Willits. Contact Mason Giem at 707-841-0464 for more information about the fundraiser.

written by Cate Oliver

The Merit and Joy of Preschool Gardening

In November of 2009, I fell into coordinating a preschool garden when the then coordinator had to step back for reasons of familial health. Almost a year and a half later, I am a convert, a true and firm believer, in the merit, value, and worth of gardening in preschools. Not to mention a recipient of the joy of it.

When I begin working at the preschool garden, I hadn’t spent a ton of time with preschool age kids, or done a ton of gardening, or a ton of coordinating of school or community gardens. I would scramble to come up with activities to do with the kids; something engaging for little ones but also productive for our garden. We started peas, transplanted all sorts of greens, weeded, sowed radish seeds, harvested tomatoes and brought them to the cook.

As I’ve become more comfortable with the little ones, though, and with the rhythms and realities of gardening, the nature of our preschool gardening has changed. We play more now. We dance and sing and use our imagination and laugh a whole lot. And what used to be our work – planting, weeding, harvesting – continues but has grown increasingly playful. The whole thing – the playing, the working, the eating – has become one thing – exploring.

Encouraging exploration and creating a safe, joyful, and engaging space for it to happen, is what preschool gardening is all about. And what gardening at any age should really be about. Exploring this magical world we live in, in all it colors and contradictions and deliciousness and smells and interconnectedness, and exploring our own relationship to that world.

These pictures are from a day when we played a game where the leader would put on this green vest and use the magical deer horn to find different colors in the garden (purple, orange, red, blue, white…) and the rest of us followed with our garden spinoculars made out of painted toilet paper tubes on a piece of yarn around our necks and looked at the things the leader found, or anything that caught our fancy.

I’ve watched as kids get soooo excited about broccoli and spinach, and care for a plant as it grows from a seed to a radish they can eat, and learn to treat other creatures gently. And I’ve seen as their parents learn, too. As one mother repeats over and over in delighted astonishment that she didn’t know that, when I tell her about how fruit comes from flowers. Or as the parents learn what a pea looks like growing, or that broccoli doesn’t have to look like the big compact head you buy at the grocery store, that you can eat leggy florets, too, and that their kids love to do so.

And I’ve heard as the parents tell me how their kids ask for more vegetables at home now, and how they try and plant seeds in the dirt on the side of the road.

Getting kids when they are this young, at the very beginning of their institutionalization, and impressing upon all of their senses the magic of this world, is a good time to start. It’s better than first grade. It’s better than sixth grade. It’s better than ninth grade. The earlier these kids can experience the flavors, the colors, the smells, the textures that really are life, the more they will be receptive to those experiences later on in life and want them. And if we can get their families involved at that young age, too, and make eating well something that doesn’t seem impossible but seems delightfully familiar, then we are golden.

Preschool gardens forever!

Changing Seasons at Brookside School Farm

The last two weeks have been absolutely beautiful at Brookside School Farm. With winter fast approaching, I kept expecting to find withered tomato vines, but even with the cooler nights those hardy tomatoes kept hanging on. At last week's farmers market here in Willits, we had the last of the corn and cherry tomatoes... and still sweet! It was such a contrast- warming my hands in the chilly but clear morning, and harvesting summer vegetables!

Despite the rain and cold weather approaching, the farm will keep going throughout the winter. A row of multi-colored chard and several varieties of kale grow tall and healthy, and rows of broccoli are forming heads, soon to be ripe. Tender peas climb up a trellis, holding on in the breeze, and lettuce heads are steadily growing larger around them. Some rows lie under a blanket of Remae row cover, shining bright white against the natural background and protecting the tender young plants underneath from the elements. Other sections are planted in cover crops- neat rows of fava beans with other soil building plants sprouting up everywhere in their midst. It's been a fun journey from the bounty of summer harvests, and as the days of sweet tomatoes and zucchini are winding down, I'm looking forward to greens, root crops, and cold season veggies!

Farm to School Harvest

A little reminder for CSA members to pick up your produce either today,
Tuesday, after 4pm or tomorrow any time. The baskets should be about the
same as last week with increasing tomatoes as we get farther into the
season.

If you have any little produce baskets, the type that berries and cherry
tomatoes are sold in, please share what you can with the farm.

This cool summer is nice for the farmer and some of the crops that like
the mild weather. Our fall starts of chard and broccoli and lettuce and
kale all are looking great. Heat loving crops on the other hand, such
tomatoes, beans, and peppers, are all late to ripen. If you take a look,
the tomato vines look vigorous and are covered in healthy looking green
fruits. The fruits have been full size for weeks, but are not changing
color, same with the peppers.

Maybe we will get a good hot spell in the weather, I'll move onto the
siesta schedule that is more normal for this time of year, and pick you
colorful fruits in the cool of the early morning. Farmers, sleeping until
7:30am on an August morning? That is ridiculous.

Your Farmer,

Antonia