Plovgh is a cooperative of farmers, growers, and ranchers that sell directly to their customers.
In the last two weeks there has been an incredible number of self-organized efforts that have emerged to bring support to some of the communities hit hardest by Hurricane Sandy. Plovgh too felt the urgency to jump in and help in a way that we best know how - connecting farms and people.
We held our first Plovgh volunteer day last Sunday in the home kitchen of the Rose Water chefs, and coordinated produce donations from some of our farm friends. (A big thank you to Brooklyn Grange and North Fork Egg Farm for their contributions!) We had over forty people volunteer their time, and more folks are continuing to reach out and ask how they can help.
That was just the beginning of the stories that began to unfold.
A friend wrote to us that he had meet someone named Chris Dalton owner of Dalton’s Seaside Grill while out volunteering in the Rockaways and told us how they had a buffet set up out back of the restaurant and were feeding volunteers and locals. The food had been cooked elsewhere and delivered and they were heating it up on a sterno to feed people throughout the day. Did we know of anyone making prepared food in bulk that could help out? We put them in touch with Food Not Bombs and the next day meals were being delivered out to Dalton’s to feed the community.
This week Kassy at Myrtle Avenue Brooklyn Partnership wrote to us that their farm stand had been canceled due to the Nor’easter that blew through yesterday and told us that they had produce they wanted to donate. And then this happened:
Not only was a farmer able to salvage the crops that had been harvested for the farm stand, but the volunteers at Occupy Sandy were able to get more food for their kitchens and continue cooking meals.
It’s super exciting to witness these connections and the collaborations that they spark which ultimately result in people getting fed. If you want to get involved check out these opportunities to volunteer or drop us a line.
Lemon Basil from Brooklyn Grange
Preserving doesn’t have to be just another coping mechanism for dealing with the end of summer produce. It’s not unusual to be guilty of buying too much parsly for a recipe and then finding it days later spoiled in your fridge. As this video tip from Chow demonstrates it can also be a good way to prevent waste.
Photo credit: The Kitchn
Freezing or drying are two techniques that can help preserve fresh herbs longer than their standard refrigerator shelf life. HomeGrown offers a handful of options for stocking your pantry with herbs that have been frozen or dried. The Kitchn suggests using oil to help better preserve freezer-destined herbs that might later be used for winter soups. And if you’re lacking in freezer space, no fear; Wilder Quarterly compiled a simple how-to for drying fresh herbs. If you have other techniques or perhaps a recipe to share please post them below in the comments.
There are a lot of different outlets through which consumers can purchase food these days. The benefits of direct to producer markets such as farmer’s markets and the like, is the greater level of transparency that comes with using it. Taking the time to contemplate where your food comes from, how it is grown and who the people (if it’s actually people) producing it are, are essential to moving towards a better, more sustainable food system.
Product: Organic Salad Mix
Price: $3.99/5 oz ($12.77/1 lb)
Attributes: Organic, no preservatives
Farm: Earthbound Farm
Available on Fresh Direct, packaged and shipped to your door from CA
Product: Salad mix
Farm: Brooklyn Grange
Location: Brooklyn Navy Yard, New York
Available on Plovgh, harvested day of pick up
Be an informed consumer. Know where your food is from and who grows it.