Spring is a busy time over here on the West Side! Our middle schoolers at Humboldt and OWL are seeding in the greenhouse, transplanting, and sprucing things up with spray paint. We continue to cook each Wednesday — our most recent class was a Chopped competition with four competing teams! The winning team prepared breaded […]
Author Archive | Molly Sowash
The seasons are turning and we’re celebrating here at Youth Farm with food and baby plants. Last week we said goodbye to a youth who has been in our afterschool cooking class since the first day last fall. We will miss her dearly. The greenhouse is bustling – leeks, onions, swiss chard, and the like […]
Spring has sprung for Youth Farm with the start of seeding in the greenhouse! Last week a service group from River’s Edge Academy helped us to seed our first plants and we eagerly await their sprouting. Meanwhile, the middle schoolers at Humboldt and OWL have finished the construction of a big shelf to hold all of our […]
We made dessert apple empanadas in our Humboldt/OWL cooking class today! Htoo Eh Say won the title of “Empanada Champion” for making the most beautiful empanada in the group. Mmm, sometimes Mondays call for sweet treats.
The middle schoolers at Humboldt and OWL are back at it on the West Side, preparing salsas, baking zucchini and carrot muffins, and playing lots of games. The farms may be quiet and cold, but we are keeping things fresh in the kitchen. Happy New Year to all!
The Youth Farmers in our Humboldt/OWL cooking class have been cooking up a storm every Monday and Wednesday, so you can thank them for the snow! We recently made a big batch of Korean Black Noodles and rolled a bunch of sushi. Good food, good folks.
The St. Paul team of farm stewards, interns, and LEAD are up and running in the Wellstone kitchen, to start up our community cooking class. Last week we made a big pot of vegetarian chili, corn bread, and an apple pie! All are welcome to join the class, every Tuesday 4-7pm. And if you’re around at […]
The crazy warm weather has allowed for harvesting produce far into fall. We have harvested the last of our kale, peppers, winter squash, radishes, kohlrabi, and collard greens. A work group from Conservation Corps joined us early on a Saturday to harvest 120 pounds of food! Some of the produce has been used in our cooking […]