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Working on a story for the winter issue of #ConnecticutFoodAndFarmMagazine on #FoodRescue and a bonafide chef who left swanky restaurant kitchens behind to cook beautiful food for people in need at a soup kitchen... Here, with Meg Sprague at Unity Farm in Manchester collecting produce grown by and donated to the Manchester Area Conference of Churches (MACC) Charities Soup Kitchen by Farmer Howard Jacobs: bins and bins of squash, zucchini, tomatoes and peppers... and this was a light haul. "Sometimes I have too much produce and I donate that. Other times, I look at the plants on a Monday, knowing I don't have a market to sell at for a few days and I think 'I'll harvest now for MACC and that will keep the plants producing.'" These local veg played a starring role in Chef Ben Dubow's lunch menu at the soup kitchen: Chicken Teriyaki with stir-fry vegetables, Veggie Fried Brown Rice, Kale & Veg Goyza Dumplings, Salad, Bread, and Dessert. There is an awful lot to feel good about here. connfoodandfarm

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