Showing posts with label Green Urban Lunch Box. Show all posts
Showing posts with label Green Urban Lunch Box. Show all posts

Monday, November 11, 2013

Incubator Farm Support

I'm going to write about something different today, and that's where all of this beautiful food comes from.  Farms!  All over the country there is a movement happening, right now, toward locally grown and healthy food, unprocessed, unpackaged, just good old fashioned food.  That food is lovingly provided by farmers who feel the call to work the earth, plant seeds, harvest fruits and vegetables, and get them to local markets for us all to purchase and enjoy.


Have you ever thought about what it takes to be a farmer?  Getting started is tough - available land is much larger than a beginning farmer can afford or work, there is a big investment in tools and training, and farming as a business requires a strong network of relationships that beginning farmers just don't have.  It's daunting enough that the majority of farmers now are at retirement age.  Ten years from now, where will all of that beautiful delicious produce come from, if new farmers don't step up?


The solution to this is to support incubator farms, places where beginning farmers can use land to learn the ropes, have a shared set of tools and equipment with other farmers to reduce the financial burden of a startup, and take educational workshops on farming and business practices to allow them to really make a living off the land.  As the farmers gain the necessary experience they can move on to larger parcels of land and feel confident in their markets, expanding their businesses and purchasing their own land.


The Green Urban Lunchbox, a project of the Community Foundation of Utah,  is starting an incubator farm in Layton, UT (just outside Salt Lake City) on an old orchard.  Those of you not familiar with the Salt Lake area may not know that this is excellent farming land.  This 37-acre future farm is beautiful and ready to be leased in small parcels to new farmers wanting to get started in commercial agriculture.  The organization will provide training on farming skills, best practices, and networking with local restaurants and markets, and bring together the people who will grow food for the Salt Lake area for the next generation.  All they need now is tools, and this is what they are soliciting donations for.  Can you help?  Check out the video on Razoo (it's like Kickstarter for nonprofits) and please chip in if you can.  Every donation brings new farmers closer to their dreams and this parcel of land closer to being worked by loving hands to produce food.  

Sunday, September 1, 2013

Asian Pear Crisp

This post has been moved to my new blog at Someplace That's Green!  Please check it out and follow my new adventures on my very own website!



Local kudos:
Green Urban Lunch Box for the Asian pears
Slide Ridge Honey - Honey wine vinegar


Monday, August 26, 2013

Pear Turnovers


Mini Pear Turnovers

Utah is a wonderful place to be during pear season.  Thanks to a volunteer afternoon with The Green Urban Lunchbox, I got a large bowlful of fresh pears that all turned a lovely yellow which is of course the best time to enjoy them.  I have memories of a pear tree in my backyard as a kid and although I didn't care for the scent of the flowers, biting into a perfect sun-warmed yellow pear was pure joy. 

This batch of pears called out for something extra special and I was struck with inspiration... probably a Pinterest photo of something else that made me think of turnovers.  I didn't feel like looking up a recipe so I made one up.  This makes 18 so I had some to play with variations; the recipe below is for the best one.  :)

I used frozen puff-pastry.  I'm not one to spend time rolling and re-rolling pastry dough.  Pull it out of the freezer and unwrap it so it can thaw on the counter for 10-15 minutes, unfold it onto parchment paper and let thaw another 5 minutes or so, and you're all set.

The frozen pastry I get comes in a tri-fold so there are already marks to split it into three.  Split each one of those into three so you have nine small squares from each sheet.  Put a small slice of pear in the center of each one (more won't fit) and fold the edges over into a triangle, pressing the edges together. Note, don't mash the pears, use a whole slice; it holds together much better during baking.

Make an egg wash (beaten egg with a tablespoon-ish of water) and brush over each pastry.  This makes them shiny and crunchy.  Sprinkle cinnamon-sugar over the tops of them.  I made some with this and some without and it makes a huge difference.  Serve warm or cold, with Caramel Sauce for dipping.  Yum!


Mini Pear Turnovers
Mini Pear Turnovers
From Someplace That's Green
Makes 18

INGREDIENTS
18 slices of ripe pear - Bartlett preferred.  (3-4 pears)
Box of frozen puff pastry (I use Pepperidge Farms)
1 Egg
1 Tbsp water
Cinnamon-sugar

DIRECTIONS
1.  Thaw the puff pastry and cut into squares.  There are two packages per box and each makes 9 squares.
2.  Put a small slice of pear onto each pastry.  Fold the edges over and press closed.  If the pear is too large to let it close, cut it smaller.  Closing is important.
3.  Arrange triangles on parchment paper on a baking sheet.
4.  Gently beat egg and water together in a small bowl to make egg wash.  Brush this over every pastry.
5.  Sprinkle cinnamon sugar over each pastry.
6.  Bake in 400-degree oven for about 15 minutes or until golden brown and puffy.
7.  Serve with caramel sauce and smiles.