This week marks the beginning of our second summer session, which means we have some new

youth Corps Members joining us here in Richmond. Working on The Farm at VYCC puts many of

us in touch with the cycles of the earth, especially in our northern climate. Although our Health

Care Share members have just begun to receive vegetables, we on the production team are

overwhelmed by the green produce coming out of the fields.

The season of abundance is rolling over us like thick summer

thunder clouds and we easily forget the spring excitement of

seeds sprouting in the greenhouses. The youth that just

joined us for the second summer session remind us of the

beginnings that are around us all the time, from a seed to a

new face.

Week Three:

What’s in the Share?

Cabbage

Fennel

Scallions

Cilantro

Parsley OR Basil

Kale

Green Beans OR Kohlrabi

Thanks to our Partners!

From the Farm Team:

Thursday, July 25th, 2019 Health Care Share

In This Issue:

Welcome Letter, p. 1

Veggie ID p. 1

Farm Bios, p. 2

Recipes & Feature of the Week, p. 3

Farm House Kitchen, p. 4

Green Beans Kohlrabi Cilantro Scallions Parsley Fennel Kale Basil

Green Cabbage

Savoy Cabbage

Nappa Cabbage

Meet The Farm Crew!

Connor Havron, AmeriCorps Team Lead Connor is inspired by the connection all living things have with one another,

one cannot exist without the other. This connectedness pushes him to make the

most of life and cultivate meaningful relationships and experiences.

Joining the VYCC with an open mind and an equally eager attitude; Connor, is

a recent Graduate from Keene State College where he studied sustainability and

Environmental Studies. He is passionate about building a strong sense of

community, cultivating relationships and creating a deep connection with the

land.

When he’s not leading young minds and getting his hands dirty on the farm, he

enjoys being outside no matter the weather, eating good food, spending quality

time with those he cares about and living life to the fullest.

Claire Hildebrandt Molly Perry

Farm Corps Members

The Farm at VYCC is bustling with the energy and hard work of the youth and young adults working and serving as VYCC

Corps Members. Each week, we’ll introduce you to some of the faces who have been working hard to grow food and maintain

the farm, all for the Health Care Share!

Claire grew up in Pittsburgh, PA. She first came to VYCC last

fall to work on the farm and fell in love with the work. She’s

excited to return for the summer season this year. Outside of

farming, Claire loves hiking with her dog, traveling around the

states, and trying new restaurants.

Molly is an AmeriCorps member who believes strongly in

community and working collaboratively to achieve a

commonly shared goal. A junior enrolled at the University of

Vermont, Molly is currently pursuing a dual degree in

environmental studies and art. During her free time off the

farm, Molly enjoys travel, painting, writing, surfing, and

outdoor education!

Feature of the Week: Cabbage

This week we distributed three different

kinds of cabbage, you got one of the varieties

pictured on the first page of this newsletter.

A 1/2 cup of fresh cabbage is an excellent

source of Vitamin C, Vitamin K, fiber, and

folate.

Cabbage is a vegetable that helps to boost

the immune system and lowers the risk of

heart disease.

Cabbage is an important part of Asian and

Eastern European cultural cuisines, but can

be found in dishes originating from all over

the world!

Cabbage, Carrot, and Kale Hash Browns Adapted from New York Times Cooking Recipe by Martha Rose Shulman

Total Time: 40 minutes

Serves: 6 people

Looking for More Recipes?

For more ideas on how to use the veggies in this week’s share,

check out the recipes in your Health Care Share Notebook!

Ingredients: 1 half of a head of cabbage,

shredded

2 cups of finely chopped kale

1 1/2 cups of carrots, grated

1/2 cup chopped cilantro

Salt

Ground cumin

1/2 cup tablespoons all-purpose

flour (make this half whole wheat

flour if you have it!)

3 tablespoons cornmeal

3 eggs, beaten

1/4 cup cooking oil (I recommend

olive, canola, or grape seed!)

Yogurt, applesauce, or any other

sauce.

Optional:

1 seranno chili pepper—you can

substitute a serrano with 1/4 of a

jalapeno or habanero.

1. Pre-heat the oven to 300 degrees. Line a sheet pan with parchment paper,

and take out another sheet pan.

2. In a large bowl, mix together the cabbage, kale, cilantro, chili pepper,

baking powder, salt, cumin, flour, and cornmeal. Taste the mixture, and

adjust salt to taste. (feel free to add any other ground spices you may

want to at this point!)

3. Add the eggs and stir together. Let the mixture sit for 10-15 minutes, and

stir again.

4. Take a 1/4 cup measuring cup and fill 3/4 of the way up with the veggie

mixture. Then tap it out onto the parchment lined baking sheet. Repeat

with the rest of the mix. There should be enough to make 20 patties.

5. Add the oil to the pan, and turn on the heat to medium. When the oil is

hot, slide a spatula under one of the hash brown patties and transfer it to

the pan.. Press down with the spatula to flatten the patty. Repeat until the

pan is full—around 4 should fit in a 10 inch pan. Cook until the

underside is golden brown, or about 3 minutes, then flip and cook the

other side for three minutes. Transfer the golden patties to the other

baking sheet and place them in the oven to keep them warm.

6. Repeat until all hash browns are cooked, and serve with yogurt,

applesauce, or another dipping sauce you enjoy!

Directions:

Farm House Kitchen

Not only are our Corps members working in the fields, they are also working hard in the Kitchen! These are

some of the farm crews favorite things to do with the veggies in your share this week.

Please remember to:

1. Bring your bag back each week so that we can re-use them!

2. Check off your name on the sign-out sheet so we know you picked up.

3. Break down your box and leave at pick-up site.

4. Please pick up your share every Thursday. If you can’t make it, please call Health Care Share

Coordinator, Claire Londagin, at 802-434-3969 ext. 211.

What to Eat

First:

1. Cilantro

2. Basil

3. Parsley

4. Kale

5. Scallions

6. Cabbage

7. Kohlrabi

Find us on Instagram and Facebook @ the Farm at VYCC!

Chickpea and Fennel Ratatouille

Adapted from New York Times Cooking Recipe by Mark Bittman

Still wondering how to use all of that fennel you have gotten in your Health

Care Share these past few weeks? Try this tasty main dish!

Total Time: 1.5 hours, largely unattended

Ingredients:

1 bulb fennel, cut into large chunks

2 medium zucchinis, cut into large chunks

1 28oz can of tomatoes, drained OR 1 lb Roma (plum)

tomatoes

1 onion, sliced

2 red or yellow bell peppers, cored seeded, and sliced

1 lb eggplant, cut into large chunks

5 garlic cloves, cut in half

1 teaspoon of salt

1/4 cup olive oil (or other cooking oil)

3 cups cooked or canned chickpeas, drained

1/2 cup chopped fresh

basil or parsley

Directions:

1. Cut all ingredients, refer to ingredients list for size.

2. Pre-heat the oven to 425 degrees. Combine all ingredients

except oil, chickpeas, canned tomatoes, and herbs in a large

roasting pan.

3. Drizzle roasting pan with oil and toss to combine.

4. Transfer to the oven and roast, stirring occasionally, until

vegetables are lightly browned and tender. If using fresh

tomatoes, look for them to release some water and create a

light sauce. This should take 30 to 40 mins.

5. Add chickpeas, stir, and return to the oven until the beans heat

through, 5 to 10 minutes. Add chopped fresh herbs and stir.

Taste and adjust salt.

6. Serve hot, warm, or at room temperature. Pair with a crusty

bread, small serving of meat, or a green salad.

Sautéed Green Beans

Most of us have had steamed green beans,

want to try something new? Sautee them!

Ingredients:

1/4 lb green beans

1 tablespoon of oil

1 teaspoon of salt

Directions:

1. Put a medium to large sized pan on medium heat. Add the oil. (we recommend olive, but any will do!)

2. Put green beans and salt into the pan, and scooch them around, like they are dancing with your spatula!

3. Take the beans off heat when they are still bright green, but comfortable to chew—taste them as you go!

*add some sliced garlic to the pan for a little pizzaz!*