Our 2019 annual event -
came with with a twist!
On November 20th of 2019 we held a Farm-to-Fridge variation to our Free Community Meal -
preparing and distributing shares with a quantity able feed as many as 2,500 community members locally sourced produce.
We purchased food from local Farmers including, collected reusable bags - shared recipes and celebrated harvest time bounty at the FarmPark
Lia & Evie’s Squash Sauce
Ingredients: 1 large or 2 small squash,
1/2 or small purple onion, 3 sprigs of rosemary,
2 garlic cloves, Handful of Nasturtiums-spice flowers,
4 small circle nubs of Sunchoke root, 1 sage leaf smash up
Directions: First: bake or boil squash chunks with or without skin
Do not keep the skin on when boiling. Second: sweat onions and rosemary together in sauce pan.
When onions are soft, add 2 cups of water, bring to boil. Add squash chunks.
Third: once squash is boiling, add minced garlic, chopped Sunchoke root, smashed Nasturtiums-spice flowers, and sage leaf. After it is all soft- mash or blend.
Serve over pasta! Yum!!
Hannah’s Beet Hummus
Ingredients: 2 medium beets,
15.5 oz can garbanzo beans, 2 Tbsp tahini,
2 garlic cloves – (or whatever your garlic loving heart tells you)
1 tsp salt, 1 lemon- juiced, 2 tsp red wine vinegar, 1 Tbsp parsley
Directions: Preheat oven to 450 degrees.
Wash beets to remove any dirt. Trim off beet green stems. Wrap beets in aluminum foil. Place wrapped beets on baking sheet & place in oven. Roast farm-fresh beets for 30 mintues, until easily pierced with a knife. When cooled, peel skin off beets. Remove the ends & cut beets into cubes.
Open can of garbanzo beans. Save 2 tablespoons liquid from canned beans – drain & rinse beans. Halve & juice 1 lemon, removing seeds. Peel & roughly chop garlic cloves. Add beets, garbanzo beans, the saved liquid, lemon juice, & red wine vinegar into a food processor. Blend ingredients until smooth. Roughly chop parsley & sprinkle on hummus.
From Our Fields to Your Fridge
The Farm Collaborative Community Meal
takes a new twist this year only!
It’s still free, it’s still all regionally grown, but this year, the Farm Collaborative’s Free Farm-to-Table Community Meal is heading straight to your dinner table — take-and-bake style.
With the Hotel Jerome, our host and partner on the popular annual event, beginning the process of redecorating its Ballroom, the Farm Collaborative is changing the direction of the Community Meal for 2019.
“We love hosting the dinner, and we are extremely excited for the event to return in 2020,” said Travis Christ, the Hotel Jerome’s director of operations.
“We look forward to returning to the Hotel Jerome in 2020, when the venue will be better than ever!” said Farm Collaborative Executive Director Eden Vardy. “And this year we are still providing our 12th annual free meal to the community — we are just putting your culinary creativity to the test.”
On November 20th, freshly harvested, farm-to-fridge shares will be distributed free of charge to the community at the Farm Collaborative’s FarmPark from 2-6 pm.
“We can’t wait to see the variety of dishes this community comes up with,”explains Britta Gustafson, the farm’s communications director. “Once you have collected your free bag of ingredients, which will feed a family of five to six, and prepared a savory meal to share with your friends and family, we hope you will share photos of your feast with us on our website. In this way we can still experience our local food — in more of a virtual sense — with all of our community.”
Just like in past years, the event will be "ticketed" to ensure distribution is convenient and pick up times work for all. Beginning November 8, you can reserve your share by visiting our website at www.thefarmcollaborative.org.
“We are keeping our popular annual event alive and thriving,” Vardy added. “It’s still an opportunity to honor local food, and to thank and celebrate our local farmers.”
From simple to extravagant we want everyone to share their recipes, their experiences, and celebrations with friends, families and neighbors, visit our website at www.thefarmcollaborative.org for more information.
The Farm Collaborative is also looking for donations of reusable grocery bags. Please contact Britta at 970-618-8380 or britta@thefarmcollaborative.org.
