Farmer’s Market — Wednesdays, 11am to 3pm
Civic Holiday — Monday, August 3rd, Monday On-Grounds Drop-In CANCELLED
Drop-In Volunteering — Friday, August 7th, 1pm to 4pm
Monday On-Grounds Drop-In — Mondays, 12.30pm to 2.30pm
Alright, what happened to July?! Was July as crazy for you guys as it was for us? I was asking Arlene last week if we were losing our gumption as it seems like we are constantly harvesting and she had to remind me that we just have more and more produce every week. Have you seen some of the new additions at market? Last week we had squash blossoms, heirloom and baby tomatoes, zucchini and even some Hungarian hot peppers! Curious to as what wonders will pop-up at market this week? You’ll have to stop by on Wednesday from 11am to 3pm to find out! Sorry my lips are sealed!
Sarah Wong helping us weed the lettuce beds at July’s First Friday Drop-in
We had a great bunch of volunteers last month at our First Friday Drop-in along with a couple people who just dropped by to say hello and see how the garden was doing. We love the company and thank all those that came by to help us maintain the gardens, whether it be at the monthly First Friday or the weekly Monday drop-in sessions, we really appreciate it. We truly do rely on our community to help us blossom and grow.
It’s not just the roof top that is blossoming. The Pitman Courtyard Container Garden (pictured above), the Gould street Garden and the Gerrard street garden are all looking mighty green and beautiful thanks to all of our volunteers (and Jenna and Spencer!).
Also we are still looking for some reliable hands at Rye’s HomeGrown. If you are interested in volunteering at market or becoming a working member farmer, please email Cindy at firstname.lastname@example.org for more information.
We were overjoyed to host so many members of the community at our 1/4 acre farm in the George Vari Engineering and Computing Science Building earlier this month at our Summer Open Farm. I hope you enjoyed the tours by Jenna and Arlene as much as we enjoyed having you. Thank you so much to RUeats and Chef Dave for the delicious eats they made using produce from the roof. If you missed our Summer Open Farm but still want to come out for a tour, you can contact Jenna at RHG.email@example.com. We offer tours all season long, but if you really want to see a jungle of a garden, come out in August. Seriously, our urban farm has become an urban jungle! You can get lost if you’re in the tomato or zucchini patch. Take a look at Arlene in the Zucchini beds below. It’s crazy, I know! And that was a couple weeks ago, they’ve almost doubled in size! Note the machete-like harvest knife in Arlene’s hand. It’s necessary if you’re entering the thorny swarm of giant zucchini plants.
Student leaders have the power to drive change. That is why Meal Exchange works with student leaders all across Canada to tackle issues in food systems and sustainability on post-secondary campuses.
This August, Meal Exchange will host the National Student Food Summit at Ryerson University. Students from all across Canada will have the chance to participate in workshops and training focused on food issues. What’s more is that these students will also get the chance connect and learn from each other’s experiences!
As a student from Ryerson, I am proud that my university was chosen to host the Summit this year. Ryerson University is a leader in social justice and innovation. I can’t wait to share Ryerson’s successes at the Summit.
If you are interested in attending the Summit, held on August 20-23, 2015 or would like to learn more about Meal Exchange, feel free to send an email to firstname.lastname@example.org
This Week’s Feature Edible: Turnips
Green Goddess Soup (AKA Hearty Green Soup with Green Lentils)
My fridge is constantly filled with greens from my CSA basket from Rye’s HomeGrown.If I get to Tuesday, and the fridge is still filled, I make sure to make up a hearty soup to use up last weeks produce. The trick to this soup is putting pretty much every green you have into it. Seriously, I put turnip greens, spinach, swiss chard, kohlrabi, and a bit of kale. Throw those luscious greens with a delicious stock, some lentils, onions and potatoes, and you have yourself a scrumptious soup.
Time: 1h 10min
- 2 Tbsp olive oil
- 1/8 tsp red chili flakes
- 2 medium-large onions, roughly chopped
- 5 cloves of garlic, minced
- 1 tsp cumin
- 1/2 tsp coriander
- 1 cup green or french lentils
- 4 cups water
- 2 medium potatoes, diced
- 3 medium tunips, greens and bulbs separated
- 1 small bunch of swiss chard ( about 7-8 leaves), stems and greens separated and chopped
- 3 green onions, chopped
- 2 cups stock + 4 cups water or 1 bouillion cube with 6 cups water
- 10oz/280g spinach, kale and/or beet greens, stems removed, chopped
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/3 cup nutritional yeast
- 2-3 Tbsp fresh lemon juice
- optional: microgreens for serving
- In a large soup pot or dutch oven, heat olive oil with chili flakes over medium heat. When hot add the onion.
- Let the onion saute for a couple of minutes before adding the minced garlic, cumin and coriander. Let saute for about 2-4 more minutes or until onions are translucent.
- Next, stir in the dry lentils, add the 4 cups of water and cover. Raise the temperature and bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Meanwhile chop the potatoes, kohlrabi (discard stems) and chard stems, and the rest of your greens.
- After 10-15 minutes, add the diced potatoes, kohlrabi and chopped swiss chard stems and let simmer for an additional 10-15 minutes before adding the greens.
- Add the chopped fresh greens in batches, stirring in between.
- Add seasonings, including salt and pepper, nutritional yeast and lemon juice. Let simmer for about 10 minutes before removing from the heat.
- Let cool for 5-10 minutes before serving with toasts, microgreens, sauteed mushrooms, whatever you feel like!
This recipe has been reproduced with permission from NoEmptyFridge.