What’s on the Truck? SWEET CORN!

All summer long, we’re shining the spotlight on some of the fruits and veggies you might find on a Farmer Foodshare truck and on their way to stores, restaurants and nonprofits around the Triangle. This week: Sweet Corn!

All through the month of July, sweet corn is FREE for members! Sourced from…you guessed it! Farmer Foodshare!

What is It?

Corn, mainly known as sweet corn or maize in North Carolina, is a starchy plant common in cuisine from a variety of cultures. Corn is predominantly harvested as a cereal crop, used to make flours, bread, and more. It can be eaten raw off the cob or cooked by steaming, stir-frying, baking—just about any way you could imagine! Healthy ears of corn are protected by a strong, fibrous outer stalk of leaves with no damage or bruising.

Did you know? 

• The average ear of corn has 800 kernels in 16 rows.

• Cobs always have an even number of rows.

Why Should You Eat it?

Corn is a great source of dietary fiber and necessary carbohydrates. It’s also a good source of Vitamin C, folate, niacin, and potassium.

How Do You Eat It? 

Shirliey F. in Oakland, CA shared with us a delicious recipe for warm farmers market summer corn and potato pesto salad that she created:

“For the pesto, blend together garlic, toasted walnuts, extra virgin olive oil, coarse gray sea salt, and fresh basil. For the salad: celery, celery leaves, corn on the cob cooked for scant 2 minutes and then cut off cob, boiled yellow potatoes (roasted sweet potatoes would be amazing too!), lots of parsley, lightly boiled zucchini, sea salt and ground pepper to taste. Mix together and eat warm!”

The beauty of corn is that is can be enjoyed so many different ways!  Here are a few ideas:

Grilled Cream Corn

Raw Corn and Avocado Salad

Perfect Corn on the Cob for Dummies

Spicy Cornbread

For more facts, nutrition information, and recipes, see our Sweet Corn Fact Sheet!

Check out our whole resource guide full of veggie fact sheets and recipes in English and Spanish!

What's on the Truck this Month? ZUCCHINI!

All summer long, we’re shining the spotlight on some of the fruits and veggies you might find on a Farmer Foodshare truck and on their way to stores, restaurants and nonprofits around the Triangle. This week: Zucchini!

What is Zucchini?

Zucchini is a variety of summer squash. Zucchini is usually dark green (even black!), but certain types can also be found in lighter shades and even yellow. Zucchini looks like an elongated cucumber or green squash. The flesh is soft and succulent and often lighter than the outer, darker skin.

Did you know?

This “vegetable” is actually an immature fruit. Also: zucchini were first brought to the United States from Italy in the 1920s.

Why should you eat it?

A zucchini has more potassium than a banana! It’s also a great source of Vitamin C, dietary fiber, folate, and beta carotene.

How do YOU eat it?

David P of Durham told us: “We have a thing that makes noodles out of zucchini, great for Pad Thai! And for those who need a lot of help to eat veggies, the Good Lord gave us ranch dressing.” Let us know your suggestions!

More ways to eat it:

Summer Minestrone

Best Baked Zucchini

Zucchini Bread

Learn more at our Zucchini Veggie Fact Sheet, packed with recipes, nutritional information, fun facts, and more!

Check out our whole resource guide full of veggie fact sheets and recipes in English and Spanish!

What's on the Truck this month? BEETS!

In honor of Eat Your Veggies month, we’re highlighting just a sampling of what you might find on a Farmer Foodshare truck and on their way to stores, restaurants and nonprofits around the Triangle during the month of June. Next up: BEETS!

What are beets?

Beets are root vegetables. They come in beautiful rich colors and have a big, sweet flavor. Generally 2-3 inches in diameter, they have the highest sugar content of any vegetable. Beets come in 3 colors; red, white, and yellow or golden beets. Red beets are the most commonly grown and watch out(!)…they stain. In addition to having a delicious root, a beet’s greens are edible as well.

Did you know?

From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood.

Why Should You Eat it?

Despite their sugar content, beets are low in calories and fat, yet high in valuable vitamins and minerals. In fact, they contain a bit of almost all the vitamins and minerals that you need!

Also: Beets are a good source of fiber, which is beneficial for digestive health, as well as reducing the risk of a number of chronic health conditions.

How do you eat it?

Asta in Chapel Hill shared this easy and delicious idea: “Roast mixed root veggies with olive oil, salt, pepper— beets, carrots, cauliflower, potatoes sweet and regular, Brussels sprouts, etc. Throw in garlic and onion, too—whatever takes your fancy.”

More ways to eat your beets:

Warm Beet and Spinach Salad

Smoky Beet Hummus

Olive Oil Baked Beet Chips

For more facts, nutrition information, and recipes, see our Beet Fact Sheet!

Check out our whole resource guide full of veggie fact sheets and recipes in English and Spanish!

What’s on the Truck this month? KALE!

Farmer Foodshare delivers fresh produce each week, and what’s on the truck depends on what’s in season here in NC. In honor of Eat Your Veggies month, we’re highlighting just a sampling of what you might find on a truck for the month of June. First up: versatile, healthy, delicious KALE!

So, what is kale?

Kale is a member of the brassica family (like cabbage, broccoli, and Brussels sprouts) and is thought to have descended from wild cabbage. Kale has long been one of the most popular greens due to its comparatively mild taste. Varieties include curly green, lacinato (also called dinosaur or Tuscan kale) and Russian red kale.

Did you know?

Kale has been cultivated over 2000 years and was the most commonly eaten green in Europe until the end of the Middle Ages! 

How do you eat it?

Good question! We asked YOU how you like to eat your veggies, and you had great responses!

Jessica G. of Durham had this creative suggestion: “Pesto! You can use any greens—my people like kale and parsley best—and any nut. We usually have pecans or almonds on hand. Add garlic, olive oil, cheese is optional, and my secret ingredient is about a tablespoon of maple syrup!”

Beth P. in Durham gave us her tip for getting her kids to eat their veggies: “Leafy greens are great in smoothies—my kids will drink them as long as they get to push the buttons on the machine, and there’s fruit besides.”

Here are some ideas and recipes from the Farmer Foodshare archives:

Simple Sautéed Kale - Brown an onion and 2 cloves of garlic in olive oil. Add roughly cut pieces of washed kale and sauté until color brightens and leaves become tender, just a couple of minutes. Season to taste and serve while warm.

Stuffed Sweet Potatoes and Greens and Beans

Chicken and Kale Pizza Bake

Want to know more? Our Veggie Fact Sheet on Kale has tons of recipes, nutritional info, facts and more!

We have a whole resource guide full of veggie fact sheets and recipes in English and Spanish!

From Seed to Store

The afternoon of Sunday, April 14, was rainy and dreary, but the energy inside the Durham Co-op cafe was bright and lively! To celebrate its fourth anniversary, the Durham Co-op invited some of the most innovative local community partners working to improve our food system for a panel discussion entitled “Seed to Store.” Each participant talked about the role they play in the journey that starts at the farm and ends on the grocery store shelf…and on our plates at home. Farmer Foodshare was honored to be part of the conversation!

Shep Stearns of Farmer Foodshare’s Wholesale Market (second from left) joined Jacob Rutz, Executive Director of The People’s Seed, Jennifer Curtis, Co-Founder and Co-CEO of Firsthand Foods, Sandi Kronick, CEO of Eastern Carolina Organics, and Kamal Bell, CEO of Sankofa Farms.

Durham Co-op Community Outreach Coordinator Raafe Purnsley (far right) organized the event and moderated the lively discussion.

The group told stories, swapped ideas, shared plans for the future, and answered questions from the audience. “We have a really vibrant local food system,” said Shep. “It was just so exciting to have all these great minds in the same room!”

It was an enlightening afternoon, and Farmer Foodshare is grateful to all the panelists, attendees, and the Durham Co-op for making it happen.

Small Tasks, Big Impact: Volunteer Spotlight on Farmer Foodshare's own Amy Gregory

April is Volunteer Appreciation Month! To kick it off, we’re featuring the multitalented Amy Gregory of Farmer Foodshare’s Wholesale Market team. She can do it all! Here’s Amy’s take on why she volunteers, and how small things can make a big difference.

Small Tasks, Big Impact

By Amy Gregory

Live Better. Help Often. Wonder More.

To say these words are why I volunteer is over simplifying, but pretty accurate. I think most people enjoy the "feels" that come from helping others. Finding opportunities within our own communities is typically the hardest part. When we think about where to start, what can can we contribute, where is the greatest need, it can be daunting. Volunteering doesn't have to be grandiose; in fact, often it’s the smaller tedious things that require attention and represent the greatest need. For me to find these opportunities to volunteer, I have only to ask around the office!!

Yes, I work for Farmer Foodshare, but I am also a volunteer! You can find me doing things like packing produce for distribution during the holidays, working Donation Stations at local farmers markets, taking photos at our speaker series, arranging flowers at our Roots & Revelry celebration, or just doing small things to help spread the word about the amazing things Farmer Foodshare does in the community.

As a member of our Wholesale Market Team, I am involved in the logistics of getting products from our farmers into the community. Our Wholesale Market delivers fresh NC produce to Durham Public Schools throughout the school year. We are very proud to be part of Durham Bowls, a program conceived by Food Insight Group, Durham Public Schools and various local chefs. You can learn all about this great program here Durham Bowls.

Farmer Foodshare’s Wholesale Market worked with Durham Public Schools to acquire some novel ingredients that were required for these innovative recipes. One of these ingredients was pureed carrots… lots and lots of pureed carrots!

This is where contributing small things can make a BIG difference. Portioning out 228 quarts of carrot puree was not difficult, but it did require some time and the use of a certified kitchen space. With the help of my ever-enthusiastic and accommodating husband and The Butchers Market Raleigh, we made it happen—and it was loads of fun! Not only did we enjoy spending quality time together, knowing our efforts contribute directly to Durham Public School children was incredibly rewarding.  

Ready to get in on the fun?

Check out our volunteer opportunities

While you’re at it, sign up for our

Volunteer Newsletter

Amy and Jeff have a blast volunteering together

Do you carrot all? Cause that’s a lotta carrots.

Amy’s intrepid husband Jeff was undaunted by the task!

GOOD GREENS: Sesame Collards

COLLARD GREENS! YUM! A hearty green that grows well through winter and spring + packs a lot of calcium!
Image from https://www.thespruceeats.com/mixed-greens-with-ham-3053954

Sesame seeds are an excellent source of copper, a very good source of manganese, and a good source of calcium, phosphorus, magnesium, iron, zinc, molybdenum, Vitamin A, several B vitamins, selenium and dietary fiber.

Equipment

• Large pot

• Kitchen knife

• Cutting board

• Measuring cup

• Tablespoon

• Teaspoon

Ingredients:

• 2 tablespoons sesame oil (or oil of your choice)

• 1 tablespoon minced fresh ginger

• 2 large garlic cloves, minced

• 3 tablespoons soy sauce

• ¼ teaspoon crushed red pepper

• 3 bunches collard greens (1 ¾ pounds)

• Salt

• 3 tablespoons toasted sesame seeds

Instructions:

• In a large pot, heat the oil

• Add the ginger, garlic and crushed red pepper and cook over high heat, stirring until fragrant, about 30 seconds.

• Add the collard greens in 2 batches, wilting the first before adding more.

• Season with salt and cook over high heat, stirring occasionally, until the greens are just tender and the liquid is nearly evaporated, about 10 minutes.

• Add the soy sauce, stir

• Stir in the sesame seeds, transfer the greens to a bowl and serve.

Adapted from: https://www.foodandwine.com/recipes/quick-asian-style-collard-greens by Taylor Jost, Bonner Leader Intern from UNC