Please join us on Thursday, March 24, when we’ll be hosting a forum, Feeding Our Students - A Look at Nutrition Services in the Needham Public Schools, with the League of Women Voters of Needham. |
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Our speakers will be Colin Boisvert, Director of Nutrition Services, NPS, and Jennifer Tuttelman, Assistant Director of Nutrition Services, NPS. We’ll have a Q&A at the end. For more information, visit our website. You can register here. |
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Last month we had a great time learning to cook Tofu Meatball Korma! Jessica Weiss walked us through the preparation during a live virtual cooking class. We hope you were able to join us. If not, head to our website for the ingredient list and recipe. See right for photos from the event. |
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FOOD WASTE, CLIMATE CHANGE, RECYCLING AND COMPOSTING!
In the United States, experts estimate that we waste an astonishing one-third of all food purchased for home consumption. Reducing and composting food waste are tools in your personal toolbox to lower your carbon footprint. In Needham, the Recycling and Transfer Station (RTS) launched a new community-wide Food Waste Recycling Program in November.
The Needham program takes all kinds of food waste. Instead of sending it off to the landfill in yellow bags or adding it to waste water when you run the disposal, drop it off at the RTS. Food waste is collected there and sent to an aerobic digester to create biogas. The gas is then used to generate electricity.
Some food waste is unavoidable (bones, shells, rinds, cores, etc.), but most comes from food that could have been eaten. The Washington Post recently ran an interesting article on the significant contribution that food waste makes to climate change. In addition to being bad for the environment - think of all the resources used to grow, package and transport that food - it costs US consumers a lot of money. The article references a study that concluded that the average American spends $1300 annually on food that gets wasted!
If you’d like to reduce your family’s food waste (and save money), here’s a recent article from Good Housekeeping with tips to get you started. |
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For details on the Needham food waste recycling program, see this flyer. You might also consider home composting, another option for food that is past rescue. Food is broken down to a rich compost that can be added to enrich your garden soil. If you don’t want to compost at home, read about other options here. |
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Community Supported Agriculture (CSA) shares
When you subscribe to the farm’s Produce CSA, you pay upfront for a full season of fresh vegetables. Beginning in early June, you will get a box of seasonal vegetables grown using sustainable methods at the Needham Community Farm. The CSA runs for 20-weeks, from late spring through the fall. Cost is $600. Only a few Produce CSA shares remain. Register. |
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Beginner Gardening Class
The Beginner Gardening Class is designed for individuals and/or families - with little to no previous gardening experience - interested in learning about the wonders of sustainable, organic gardening in a supportive, hands-on, and community-based environment. |
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Supplies such as seeds and seedlings, fertilizer, gloves, hand tools, & sunshine are provided. Cost: Full Bed: $415 (12 feet x 4 feet) or Half Bed: $320 (6 feet x 4 feet). Mondays starting April 11, 6 - 7:30pm. Scholarships available. Register. Virtual Gardening Class
If you've been curious about starting a home vegetable garden but the process seemed daunting, the Virtual Gardening Class is for you! Enjoy the rewarding experience of growing your own vegetables. The class will provide you with an overview of everything you need to know - including how to select a site, prep the soil, determine the best vegetables, and maintain them. The class is geared toward beginners/advanced beginners interested in starting a 4x4 or larger garden this season. Cost is $100. Thursdays starting April 14, 7 - 8pm on Zoom. Scholarships available. Register.
Full scholarships are available for all of the farm’s gardening classes. For further information, email info@needhamfarm.org. |
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FREE Events with the Farm Registration coming soon at needhamfarm.org/workshops. Planning Your Home Garden, Wed. March 23rd at 6 PM on Zoom, join NCF's Program Manager, Ceilidh Peden-Spear (they/them) to learn how to plan your own garden so you can harvest your favorite veggies all season. |
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Online viewing of Uprooting Racism, Seeding Sovereignty on Wed. March 30th at 7 PM - This film, produced by Soul Fire Farm, is presented in collaboration with the Needham Diversity Initiative. Learn about an Afro-Indigenous centered community farm committed to uprooting racism and seeding sovereignty in the food system. After the screening, join us for a panel discussion with local farmers and food workers. |
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Sierra Club Events Plant-Based Cooking Demonstration
Watch a free demonstration of how to cook various plant-based dishes on Sunday, March 27, 7 - 8pm. Questions about plant-based cooking are welcome. Sign up here.
Free Plant-Based Cooking Class On Tuesday, March 29, join professional Chef Diana Goldman from 6:30 - 7pm as she demonstrates the preparation of a plant-based recipe. A list of ingredients will be sent to people who register, so you can cook along with Diana, if you’d like. Check out Diana's repertoire of healthy recipes and cooking tips at her website: https://beantownkitchen.com/. Get more information and sign up here. |
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This month we have a couple of legume recipes for the final (hopefully) chilly days of the season. |
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Sweet Potato Black Bean Chili This recipe, from the website www.noracooks.com, makes a delicious vegetarian chili that you serve in a bread bowl. The sweet potatoes add a depth of flavor that works well with the tomatoes. You can switch up the beans if you like. Karen, who made this dish, used one can of black beans and one can of white beans. Yum! |
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Lentil Salad with Maple Balsamic Vinaigrette From Raising the Salad Bar by Catherine Walthers
Makes 8 servings
Lentils
- 1 1/2 cups French green lentils (de Puy)
- 1 bay leaf
- salt
- 1 carrot peeled and shredded
- 1 red bell pepper cored and 1/2 inch diced 1/8 cup chopped scallion greens
- 1/8 cup chopped parsley
- 1/2 cup raisins roughly chopped
- 1 cup walnuts toasted and chopped
Maple Balsamic Vinaigrette - 3 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- 1/4 cup olive oil
- 3/4 teaspoon kosher salt ground black pepper to taste
Cooking instructions - Fill a 4 quart saucepan with water, add lentils and bay leaf. Bring to a boil, reduce heat and simmer, partially covered until lentils are tender but not mushy, about 18 - 20 minutes. Drain well and rinse with cold water. If desired, stir in a few pinches of salt.
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- Once lentils are cool, add them to a large serving bowl with carrots, red pepper, scallions, parsley, and raisins.
- To make the dressing, add all the ingredients to a small bowl and whisk to combine.
- Dress and toss the salad just before serving. Garnish with toasted walnuts.
Susan, who made this dish, added some chickpeas along with the lentils. |
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WEB RESOURCE
Does early spring make you think about planting . . . something? If you’re looking to get started with a small project, consider a container herb garden. Herbs are easy to grow and add great taste and variety to your meals. This helpful article has lots of information to get you going. |
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CHECK OUT OUR FACEBOOK PAGE... to see dishes prepared by your Needham neighbors and to share yours! |
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