Yesterday, we commemorated the life and legacy of Dr. Martin Luther King, Jr., a larger than life civil rights pioneer, advocate for the working class and the poor, brilliant thinker, writer, and gifted orator. While Dr. King is touted for his relentless organizing efforts to achieve freedom, economic advancement and racial equity for Black Americans, his bold stance to publicly denounce materialism and global injustices such as war and imperialism are often overlooked. Beyond breaking down racial barriers, Dr. King truly embodied what it meant to advance social justice and inspired people of all ages, genders, and ethnic backgrounds.
In 1967, only six months before his death, Dr. King spoke to a group of Black junior high school students in Philadelphia in a speech called “What Is Your Life’s Blueprint”? Throughout the speech, he dares students to achieve excellence in any field they pursue, and says that, in your life’s blueprint, there “must be a commitment to the eternal principles of beauty, love, and justice… However young you are, you have a responsibility to seek to make your nation a better nation in which to live. You have a responsibility to seek to make life better for everybody.” It is in this spirit that we can carry on the work of Dr. King through service for the community not only once a year, but also in the long term.
Corbin Hill Food Project honors the legacy of Dr. King and is guided by similar unwavering values of social justice and racial equity. We seek to supply food to those who need it most and recognize that fresh, healthy food for all people is a fundamental right. Through our flexible Farm Share model, we strive to advance sovereignty and redefine the terms of what it means for the broader community to have control in the food system. MLK Day affirms the teachings of Dr. King and asks everyone to serve the community by volunteering. Although MLK Day has passed, we hope that you take some time from your busy schedule and consider volunteering to create a positive impact in your community. If you are interested in volunteering for Corbin Hill, we have ongoing opportunities available for Farm Site Assistant and Community Chef.
Local garlic bursts with flavor that most store-bought garlic lacks. If you think you can’t taste the difference between local garlic and garlic trucked in from thousands of miles away, we dare you to do a taste-test at home. We are confident in its fresh, local power.
1/4 cup olive oil
2 medium leeks, trimmed (leaving most of the green), split, washed and sliced
12-15 garlic cloves
7 cups homemade chicken stock or low-salt, canned chicken broth (try using a vegetable broth for a meatless option)
2 pounds potatoes, peeled and cut into 1-inch cubes (about 4 cups)
1 teaspoon salt, or to taste
2 cups cubed (1/2-inch) firm-textured white bread
2 tablespoons unsalted butter
1. Heat 2 tablespoons of the oil in a heavy pot. When it is hot, add the leeks and garlic and cook over medium heat for about 2 minutes, until the vegetables begin to soften. Add the stock, potatoes, and salt and bring to a boil. Cover, reduce the heat and boil gently for 30 minutes.
2. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet. When it is hot, add the bread cubes and sauté, stirring almost continuously, until they are evenly browned on all sides. Remove with a slotted spoon and set aside.
3. When the soup is cooked, push it through a food mill (no food mill? use one of these alternatives). Stir the butter into the hot soup and serve with the croutons.
Recipe adapted from The Splendid Table
Cook Time: 45 minutes
One Pot Chicken Dinner
1/2 cup pearled barley
1 3½–4-lb. chicken
Freshly ground black pepper
3 garlic cloves, peeled, left whole
3 sprigs thyme
1 bay leaf
1 tablespoon olive oil
1/4 cup brandy or dry white wine
3 carrots, sliced 3" thick
2 leeks, whites and light greens only, trimmed, sliced 3" thick
1 bunch peeled whole baby turnips or one larger turnip (about 6 oz.), peeled, cut into 1" wedges
1 tablespoon chopped fresh chives
1. Cook barley according to package directions. Drain and set aside.
2. Season chicken inside and out with salt and pepper. Place garlic, thyme, and bay leaf inside chicken.
3. In a Dutch oven or cast-iron pot, heat oil over medium-high heat. Pat chicken dry and place it breast side down in pot. Cook until browned, 5–7 minutes per side, then transfer chicken to a plate. Pour brandy into pot and scrape up any browned bits from bottom of pan. Add carrots, leeks, and turnips and nestle chicken among vegetables. Add 3 cups water and bring to a boil. Reduce heat to low and cook, covered, until thighs pull easily away from the bone, 45–55 minutes.
4. Remove chicken from pot and gently spoon out vegetables. Skim any foam or fat from broth and strain through a fine-mesh sieve lined with paper towels. Stir in barley to warm; season with salt and pepper. Serve topped with chives.
Recipe adapted from Bon Appetit
Cook Time: 1 hr