Sandhills Farm to Table Newsletter
"Neighbors Feeding Neighbors" April 10, 2010 |
| | | | | | | Dear Mav and Robin, | We're over 850
strong now!  Can you believe it?
We estimate that's about 1 percent of the Moore County population. Way to feed yourselves, members!
Because of your incredible support for this joint community venture, you've attracted attention from some very visionary people in other parts of the state. They like how we in the Sandhills have decided to feed ourselves. Check out the blog link after the recipe.
And this very Saturday, we will celebrate our success in accomplishing something truly worthwhile for our area. Hope to see you there.If you haven't already, you'll need to RSVP at : mailto:WestEndGatheringSite@sandhillsfarm2table.com
And do it ASAP? We're almost at capacity, and may be standing room only by Saturday.
And a final note - if you get our newsletter but can't see or pictures, be sure to click on the "Display images" link near the top of your email. Some folks with AOL are having trouble getting these newsletters, which will be our main means of communication. If this is you or someone you know, you or they might want to contact the appropriate tech support.
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POTLUCK THIS SATURDAY, APRIL 24, 6PM
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PARTY! POTLUCK! PARTY!
This Saturday, April 24
at 6:00 PM
West End Presbyterian Church
This is it!
Come celebrate YOUR amazing community creation, the Co-op, at our first party ever this Saturday.
 Bring a potluck dish to share, and if you've included local ingredients, consider bragging on it by making a little card to go with your dish? Proclaiming it proudly! After all, with "Neighbors Feeding Neighbors," the circle becomes complete at a potluck.
Fellowship begins at 6PM, invocation, dinner and meeting at 6:30PM.
And we DO need YOU. At this potluck, we will complete our first action as a Cooperative, and vote on the bylaws. (Ballots and bylaws have been sent to you by email already).
Consumer members will also elect their two Consumer representatives to the Board of Directors. This duo represents your interests and concerns in the Co-op.
YOUR GROWERS
 Finally, you've told us you want to meet who is growing your food. We've heard you loud and clear. We will introduce our farmers,and what they will be growing for us.
Okay, where? West End Presbyterian Church, one block off Hwy 211. Fellowship hall is in the back. Below are links and directions.
Our Gracious hosts | WEST END PRESBYTERIAN
CHURCH, one of our Gathering Sites for box pickup
http://r20.rs6.net/tn.jsp?et=1103293892087&s=714&e=001SaZdOZ2dGPc3JccyVXRijLbBX7Sr_LC2omihct47v_hv6Y_1n3BrsIcWeMxxiCtORW3LJOIIbE9JRWfaITHkZI-OQp9amxHqcR8v0apX5WBIAlxGVVycuA==
324 Knox Lane
West End, NC 27376
(910) 673-4341
Get directions
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| | | SPRING SALAD RECIPE
|  About all we would add to this recipe is... "serve on a bed of fresh and tender Green Haven Farms Bibb lettuce," to increase the pleasure and taste of the experience.
Ingredients: - 1 lb (dry) Rigatoni pasta
- 2 carrots, chopped (1/2 cup)
- 1/2 cup fresh peas
- 1 bunch broccoli florets (1/2 cup)
- 1 lb fresh asparagus
- 1 red bell pepper, chopped (1/2 cup)
- 3 red radishes, sliced
- 8 oz baby spinach leaves, washed
- 1 pint cherry tomatoes, halved
- 1 small bunch green onions, sliced (1/2 cup)
Cook the pasta according to directions on package.While pasta is cooking, bring 2 inches of water to a boil in a saucepan. Place carrots in water and lightly blanch in water for 1 minute, or until bright orange. Remove with slotted spoon and place in large mixing bowl. Repeat blanching process with peas. Add peas to mixing bowl. Blanch broccoli, remove from water and place on cutting board. Chop and add to mixing bowl. Blanch asparagus, remove from water, place on cutting board and cut into 1 inch pieces. Add to mixing bowl. Add drained pasta to mixing bowl. Mix gently with blanched vegetables. Add bell pepper and radishes. Toss to mix. Source: Bfeedme.com
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IN THE NEWS
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There are people we've admired for years, folks who have dug in and created useful and visionary community structures and businesses.
One such is Lyle Estill of Piedmont Biofuels of Pittsboro. 
Lyle has a well-read blog. Recently the Sandhills Farm to Table Cooperative caught his attention. Read what he wrote of our community effort - check it out, Sandhills - it's a pretty good summary of what we're doing:
"As I watched the video I realized I was peering into raw, uncut footage of how a community figures out how to feed itself.... It was the stuff of resilience.(Italics ours).
As a newly minted cooperative, their tagline is "We Are All in This Together." And by that they mean they are not simply eaters who are demanding the lowest possible price for the food they consume. Or simply growers who are trying to fetch the highest possible price for the food they produce. Rather, they are in it together, and attempting to feed as many people as possible.
Like many communities in America the Sandhills region is a place of  vanishing farmland. As conventional agriculture recedes, and golf course communities continue their ascendancy, the Sandhills appears to be a place that has decided to figure out how to feed itself. ... I was inspired by the video. In a time when so many people seem either hopeless or lost, this group has rolled up its sleeves and taken direct action on how they might feed themselves. I'm in awe." Are you misty-eyed yet? Congratulations, members. |
JAM-MAKING 101
| Mmmm, homemade jam... | We promised you info on how to preserve the fruits of the Sandhills. We kick off the summer canning and preserving series with a public lecture on Introduction to Jam-Making.
Scratch Thursday, May 20, 6:30 PM on your calender. More to come, including a small (limited by kitchen size) hands-on jam-making class. Lectures and classes will be held this summer at the Cooperative Extension building in Carthage. We wanted to whet your appetite for the delights to come.Be sure to chime in on our Facebook Page - we want to be sure to offer you the info you are looking for.
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| WHEN DO DELIVERIES START? | Hungry? | It won't be long now! Local crops are ripening, our Gathering Sites (local pickup and community points) are shaping up nicely, and incredibly talented people continue to step forward to offer timely assistance.
The first boxes go out May 5 and 6th - just around the corner! Although much depends on Mother Nature, it looks like our first box will contain Gary Priest Farm asparagus, strawberries for several farms, Green Haven Bibb lettuce, Highlander Farms early tomatoes, green onions and, if not the first box then shortly, Sugar Snap peas and/or cucumbers. Things may change depending on circumstances, of course, but we wanted you to get out your favorite recipes!
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RECIPE CALL!!!
| Green Eggs and Ham, Anyone? | We know there are some slam-dunk cooks out there! Care to submit your favorite recipe for any of the items mentioned above? We'll post them on our website for all to enjoy.
Perhaps you are enthusiastic about working more fresh, local vegetables into your diet. But some of the produce confounds you.
No worries. Together, we're really really smart. ;-) Let's share.
Send your favorite recipe to recipe@sandhillsfarm2table.com
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We keep saying, "We're all in this together," and your responses have proven this! Thanks to all who offered to help out the Co-op in any capacity.
THANKS
Thanks again to our bookkeeper Pia Bennett, "The Organizer," for taking on the incredible recent volume of data entry as a volunteer. With all the new members and subscriptions, she has put in some long days - on top of tax time to boot. Pia, we really appreciate your help and care - and husband Keith, word has leaked out that you are helping. Thank you both!
Thank you Kelly Pritchard, Volunteer Coordinator, and Paul James, for organizing our Saturday Co-op potluck at West End Presbyterian Church. Imagine holding a party for 300! Whew!
Thank you West End Presbyterian Churchfor all your incredible support in these critical early months.
LOCAL FOOD STORY
Thanks to The Pilot Newspaper for this story on the local food movement.
It's important for members to know that the Sandhills Farm to Table Cooperative is promoting ALL local food. We're trying to grow tthe local food "cookie." Local farm stands and farmers markets are open NOW. Pay them a visit!
... and it's hard to know where to stop. The tricky part about thanking someone is missing an important contributor. Thank you all who have helped or who have offered to help.
Until next time..
Sincerely,
Jan Leitschuh
Fenton Wilkinson
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Sandhills Farm to Table Cooperative |
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