Real Food & Community
The snow is starting to melt, ever so slightly, under the weight of the bright springtime sun despite the persistent cold weather. Sometimes, as the winter wanes, we forget just how bountiful the earth can be.
I'm taking a little time from Nourished Kitchen this week and celebrating winter's end with a Spring Harvest Supper, sharing locally prepared, real food with residents of and visitors to our community. Chicken liver pâté, fresh whole-grain sourdough breads, fresh greens, mineral-rich broth dotted with fresh spring vegetables, fresh goat cheese, fresh yogurt and even a sour cherry compote. (Don't worry, recipes will be up and posted eventually - in the meantime, checkout the archives).
We're serving real food, nourishing food sourced, prepared and served locally. Truly intended to serve the community, we priced the dinner affordably. Those that could donated food. Those whose finances are challenged will donate time, and in this way - through a bountiful spring meal - our community is both nourished and supported.
For me, the true growth in the real food movement rests in the celebration of our foodsheds and in dedication to serving the needs of everyone in our communities. So when spring officially begins this coming weekend, I'd ask you to consider how you can help sow the seeds of nourishment in your own community by growing your foodshed. Plant a garden. Teach a class. Share some sourdough with a friend. Volunteer at your farmers market. Spread the love - with a healthy dose of butter on the side.
Thanks for Reading!
-Jenny
Nourished Kitchen
The Nourished Kitchen Facebook Page
The snow is starting to melt, ever so slightly, under the weight of the bright springtime sun despite the persistent cold weather. Sometimes, as the winter wanes, we forget just how bountiful the earth can be.
I'm taking a little time from Nourished Kitchen this week and celebrating winter's end with a Spring Harvest Supper, sharing locally prepared, real food with residents of and visitors to our community. Chicken liver pâté, fresh whole-grain sourdough breads, fresh greens, mineral-rich broth dotted with fresh spring vegetables, fresh goat cheese, fresh yogurt and even a sour cherry compote. (Don't worry, recipes will be up and posted eventually - in the meantime, checkout the archives).
We're serving real food, nourishing food sourced, prepared and served locally. Truly intended to serve the community, we priced the dinner affordably. Those that could donated food. Those whose finances are challenged will donate time, and in this way - through a bountiful spring meal - our community is both nourished and supported.
For me, the true growth in the real food movement rests in the celebration of our foodsheds and in dedication to serving the needs of everyone in our communities. So when spring officially begins this coming weekend, I'd ask you to consider how you can help sow the seeds of nourishment in your own community by growing your foodshed. Plant a garden. Teach a class. Share some sourdough with a friend. Volunteer at your farmers market. Spread the love - with a healthy dose of butter on the side.
Thanks for Reading!
-Jenny
Nourished Kitchen
The Nourished Kitchen Facebook Page
