I’ve been obsessed with organic foods since high school finding my way through local Georgetown (DC) grocery stores tasting tofu and raw veggies! Not much has changed accept my longing to find the most fresh, organic natural forms of fruits and veggies, the answer — farm to table or rather garden to table foods.
NE 33rd Community Farm
The home of Oregon Food Bank is also residence to both the NE 33rd Community Farm (learning garden) and MudBone Grown LLC, a local African American managed teaching farm. I was so impressed by the story of MudBone Grown’s owners seeking land, pursuing farming certification, and chasing their dreams in a city that has a historical past of resisting African American expansion. Although many of their learning programs were closed due to earlier deadlines prior to my arrival to the area, I was able to volunteer on site with local OSU Master Gardeners and volunteer gardeners.
Last week, we planted seedlings and harvested winter crops. A Washington High School visited the site to also partake in the early gardening activities under the overcast of Spring showers. It was a delight to meet everyone, get in the green house, and harvest some kale, collards, and chard.
When I got back home, I cleaned the greens and prepared a few dishes to compliment the veggies. It had been sometime since I made old fashioned collard greens and eventually made a huge pot of collards that lasted a few days. This was especially a treat that I savored with great southern or rather southeast coastal comfort. But my first meal was purely vegan and mostly raw consisting of all organic ingredients; Ethiopian bulgar tabouli, collard wraps, raw organic cucumber tomato salad, avocado and blood orange fruit salad, and cumin hummus.
Will post recipes when I get back from the garden 😉
Until then, Peace Love and Empowerment Family!