Working the Farm with Cultivate Kansas City

The Kansas City Action Corps doesn't hesitate to get down in the dirt! Along with several tabling events, concert outreach, event planning and more, the Kansas City Action Corps takes a day to give back to their local community.  To learn more about what's new in Kansas City, check out their blog here.

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The Kansas City Oxfam Action Corps had the pleasure of participating in a Work the Farm day at the Gibbs Road Community Farm in Kansas City, KS. Including Lauren and myself, we had 6 volunteers helping with a variety of tasks to get the farm ready for the winter.

Emma & Cody, along with two other community volunteers, separate garlic cloves for planting.

We were able to help Gibbs Road Community Farm plant multiple rows of garlic, seed microgreens in their greenhouse, and even unload hay bales during a well-timed delivery.

Lauren & her sister, along with other community volunteers, plant seeds that will become tasty microgreens!

Cultivate Kansas City is a wonderful non-profit organization that works to get local, organic food in the hands of Kansas Citians, either by promoting farmers markets or teaching people to be urban farmers.

Sarah Dehart, part of the field crew at the Gibbs Road Community Farm, teaches volunteers how to measure and correctly space the beds they're planting.

For more information on Cultivate Kansas City or volunteering at the Gibbs Road Community Farm, check out their website. And for more photos from this volunteer day, and other Cultivate Kansas City events, take a look-see at their Flickr stream.

Thank you so much for having the Oxfam Action Corps at your farm, Cultivate Kansas City! We had a great time getting our hands dirty!

Thanksgiving on the GROW Method

The Chicago Oxfam Action Corps looks at some GROW Method ways to update Thanksgiving!  Luckily for us, these great recipes will be delicious, easy, and sustainable all fall! Check out some more awesome opinions, tips, and ideas on the Chicago Oxfam Action Corps blog here.

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Looking for ways to Buy Local, Eat Less Meat and Dairy, Cook Smarter, Reduce Waste for Thanksgiving? And what better time than now, a weekend to celebrate family, friends and what we have over a delicious meal. Here are some simple recipes to start.

 Try this Salad to start your family meal. 

• 4 fresh Butternut Squash or 2 bags of butternut squash
• 1/4 cup of brown sugar Splenda* or regular brown sugar
• 2 Tablespoons of Agave or Honey
• 1-2 Tablespoons of EVOO
• Spinach or mixed greens - washed & dried
• 1/2 cup of dried cranberries
• 1/2 cup chopped pecans
• 2 teaspoons of sesame seeds

Heat your oven to 400 F. 
Chop squash into cubes 
On a large baking sheet, toss your squash with  EVOO, brown sugar & honey.  Roast for 20 minutes.  Toss pecans, cranberries, salad together. Top with baked squash. Sprinkle with sesame seeds




  



 This is a great Panzanella to use farm fresh ingredients packed with antioxidants!

• 5 cups of hearty, peasant bread torn into chunks
• 1/2 cup extra virgin olive oil (plus some for drizzling)
• 1/4 cup red wine vinegar
• 1/4 cup freshly squeezed lemon juice
• 5 large, ripe tomatoes cut into large cubes or wedges
• 1/3 cup fresh basil leaves, cut into ribbons/shredded (chiffonade)
• 1/3 cup fresh flat-leaf, Italian parsley
• 1/2 teaspoon salt (plus some for seasoning the bread)
• freshly cracked black pepper

 Preheat oven to 350°F. Place bread chunks in a single layer on a cookie sheet. Drizzle with olive oil, and season lightly with salt and pepper. Bake 15 minutes until dry and barely toasted.
In a large bowl, whisk together olive oil, vinegar, lemon juice, parsley and salt. Fold tomatoes into dressing.
Serve at room temperature.





Enjoy the season's best Midwestern Fall Harvest with this layered entree that offers a hearty vegetarian tian.

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1 tsp minced garlic
• 1 medium zucchini
• 1 medium winter squash
• 1 medium potato
• 1 medium tomato
• 1 tsp dried thyme
• 1 Cup Shredded cheese of choice (Fresh grated Italian cheeses are great!)
• S&P

Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).

While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.


There is so much to try with broccoli, brussel sprouts, root vegetables and more! Check out the newest recipes on the Oxfam GROW method Pinterest page.