Taking Corbin Hill by Storm
Volunteers are critical to making your Farm Share happen every week! They are the people who greet you, share recipes, and organize your produce. Outside of Farm Share though, they are rock stars who are owning their fields and making a difference in their community! Meet Storm, a Brooklyn native and first-year student at Smith College tackling issues of diversity in agricultural sustainability. Shareholders at our Brotherhood/ Sister Sol site got the chance to meet Storm earlier this month.
Storm plans to use environmental research as a platform to bridge the gap between women of color and STEM (Science, Technology, Engineering, and Mathematics) while making a global impact that benefits both humans and food systems.
It comes as no surprise Storm would be drawn to Corbin Hill. In her words, “I wanted to gain experience working with an organization that is both environmentally and socially conscious. I also have a strong passion for agriculture, and this position provided me with valuable hands-on experience in that area.” Through Farm Share, Storm co-facilitates distribution and sparks up conversations with Shareholders around different ways to use their vegetables.
Storm recognizes food’s crucial role in an individual’s health and quality of life and comments, “Given the geographic setbacks of a city like New York, accessibility to affordable and local fresh produce is limited, especially in low-income communities of color.”
Corbin Hill loves having strong, spirited volunteers like Storm. It takes a team full of people like her to make real change in our communities. If you are interested in joining our band of social activists and community leaders, visit our VolunteerMatch, NYC Service page or simply email our Outreach Coordinator at email@example.com. Farm Site Assistants receive complimentary fresh produce when they volunteer at sites.
We’ve got the BEETS! Beets come alive when roasted, steamed, or boiled. Their rich, sweet flavor adds a creative spin to almost any dish. If your weekly meal rotation is lacking spontaneity, give the following Beet and Feta Burger recipe a whirl.
3 cups grated beets (about 4 to 5 beets)
2 garlic cloves
2 tablespoons olive oil (we prefer cold-pressed)
2 organic eggs
1 1/2 cups rolled oats (gluten-free if you prefer)
7 ounces sheep's feta cheese or firm tofu
1 handful fresh basil, leaves picked
1 pinch sea salt and black pepper
2 tablespoons coconut oil, ghee or olive oil, for frying
1. Peel and grate beets, onion, and garlic on a box grater or use a food processor with the grating blades attached. Place the grated vegetables in a large mixing bowl. Add olive oil, eggs, and rolled oats and mix everything well. Add sheep’s cheese or tofu, basil, salt, and pepper and stir to combine.
2. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
3. Try shaping a patty with your hands. If the mixture is too loose, add some more oats. Form 6 to 8 patties with your hands.
4. Grill the burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides.
5. Serve with grilled sourdough bread and toppings of your choice (lettuce, cabbage, mango, avocado, tomatoes, sprouts, or onions).
Recipe adapted from Food52
Cook Time: 45 mins
Makes 6-8 burgers
Parmesan Garlic Roasted Potatoes
2 pounds red potatoes, cut into 1inch pieces
2 Tablespoons olive oil
½ cup grated parmesan cheese
3 garlic cloves, minced
½ teaspoon oregano
¼ teaspoon salt
¼ teaspoon pepper
chopped parsley for garnish
1. Preheat oven to 400 degrees. Lightly spray a baking sheetwith non-stick cooking spray.
2. In a large bowl add the olive oil, parmesan cheese, garlic, and oregano. Toss with the potatoes until coated and lay in a single layer on your baking sheet. Salt and pepper to taste. I also like to sprinkle additional parmesan on top.
3. Roast for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top.
Recipe adapted from The Recipe Critic
Cook Time: 30 mins