Thank You

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We can’t believe Thanksgiving is right around the corner! This week is the last distribution for the Summer Farm Share, and we have a lot to be thankful for this year! As we wrap up our summer season, we would like to share what we have accomplished together as a Corbin Hill Community. This season: 

  • Our Farm Share program grew by 58% compared to the summer 2016 season.
  • We had 21 sites across Manhattan, Brooklyn, the Bronx, and Queens. Six of these sites were new!
  • We distributed nearly 90,000 lbs of fresh produce.
  • We donated 6,000 lbs to local pantries and soup kitchens. 

It has been an amazing season, and it is because of your continued support that we are able to provide fresh food to communities throughout NYC. As we entered this season, we promised a new type of newsletter that explored more deeply what it means to be a part of the Corbin Hill Community. We included weekly recipes, health and nutrition tips, but more importantly, we shared stories from our community. We explored the many different ways that CHFP works to “serve those that need it most” and dove into many of the larger food system issues that we seek to address. We hope these weekly stories have helped build new meaning and understanding of what it truly means to be a CHFP Shareholder. We continue to be driven by our core values of food sovereignty, social justice, racial equity, and sustainability.
 
We have loved serving you this season, and we hope you join us for our Winter Farm Share. Sign up will be available next Monday, November 20th at noon. We’d love to hear more about your experience this season. Please complete this Shareholder Survey by December 8, 2017. Your input is extremely valuable and will help us build future Farm Shares.

-The Corbin Hill Team

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Celebrated on the Tuesday after Thanksgiving, #GivingTuesday is philanthropy's answer to Black Friday.  #GivingTuesday kicks off the charitable season and is a global day of giving fueled by the power of social media and collaboration. 

This #GivingTuesday Facebook and the Bill & Melinda Gates Foundation are matching donations dollar for dollar. This means your donation will have TWICE the impact! Corbin Hill Food Project has the opportunity to participate, and we have set a goal of raising $20,000 from amazing supporters like you. This means we would receive a total of  $40,000 to help us keep our wonderful programs running!
 

How can you help?

  • Log in to your Facebook account early on November 28th {Donations open at 8 AM EST. They have set aside $2 million for this campaign and once funds are gone, the matching stops. Many organizations are participating, so make sure you send your donation in as early as possible.}
  • Go to Corbin Hill's Facebook page and click our donate button. 
  • Give whatever amount you wish. Keep in mind that whatever you give will be MATCHED! 
  • Give yourself a high-five for helping Corbin Hill Food Project make an even greater impact on our city!
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Parsnips are often mistaken for white carrots, but these babies have a flavor all their own! Parsnips, like carrots, are sweet but they contain more starch and have an earthier, nutty taste. Impress your family with the following recipe for your upcoming Thanksgiving festivities. 

 

Roasted Winter Squash and Parsnips 

 

Ingredients

2 cups 1/2-inch cubes peeled kabocha squash (about 1 1/2 pounds)

2 cups 1/2-inch cubes peeled butternut squash (about 1 1/2 pounds)

2 cups 1/4- to 1/3-inch cubes peeled parsnips (about 12 ounces)

5 tablespoons butter

1/2 cup pure maple syrup (order some CHFP local, maple syrup)

2 garlic cloves, minced

1 1/2 tablespoons chopped fresh rosemary

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup coarsely chopped Marcona almonds (about 3 1/2 ounces)

Directions 

1. Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in a large bowl.
2. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat.
3. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
4. Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes.
5. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.

Recipe adapted from Epicurious

Cook time: 1hr 10mins