Author: Michelle (Page 8 of 8)

21 Roots Farm

Welcome to 21 Roots Farm

As you drive up the country lane you can’t help but feel the at home arriving to this teaching farm. This unique farm combines a quaint country landscape with wagon loads of knowledge and passion to empower people with developmental disabilities.

This is one of those magical places where time stands still, and you get to simply BE in the moment; whether you are visiting the apple orchard, chickens, cats, goats, donkeys, cows, bee hives, gardens or meandering wildflower paths.

But there is a lot more than wondering and wandering happening on these 21 acres. just north east of the Twin Cities.

Teaching Farm

As a teaching farm, the space is specifically designed for adults and children with disabilities. They offer seasonal day programming and special events throughout the year as a way to “foster inclusive connections that are rooted in real life.”

What a gift to the community the three main staff have cultivated with sweat equity – and a guardian angel who wishes to remain anonymous.

I first met up with the team on a frigid + snowy day in January, and like all good farm folks, they were deep into dream mode! Even in the snow they shared their vision of hands-on activities giving those with disabilities a chance to commune with nature and each other.

That dreaming and planning paid off this summer. Even with Covid, they continued with programming for most of their farmers, a huge feat considering the current situation. I see it as more evidence of the commitment to their vocation, the farmers and animals who know this teaching farm as home.

It certainly takes a deep commitment to keep a farm like this up and running. Three highly trained and passionate staff keep things sprouting and running.

Meet the FarmHers

Laura, Amy and Brittany of 21 Roots

Meet the brains, brawn and heart of 21 Roots. Like any great team they create a synergy together that is inspiring to watch.

Amy – Co founder and Farm Operations
Brittany– Co founder and Program Manager
Laura – Farm Manager

The Origin Story

Amy and Brittany were college friends and the dream to open something like 21 Roots Farms took hold shortly after they graduated. After gathering ideas and experiences, they are living the dream! They purchased the farm (with the help of a guardian angel) in October of 2018, have now gained 501(c)3 status and are offering the nature-based programming they’ve dreamed of.

The Farm Land

A variety of hands-on experiences center around sustainable farming practices. They have an orchard full of fruit trees; cherry trees that produce enough to be used by Sarah’s Tipsy Pies, and apple trees heavy with fruit every fall! The chickens also hang out up in the orchard and are much loved (read chased!) by all the visiting farmers!

The larger animals; their cows, donkeys and goats are kept in the big red barn seem to be the real stars…They have an adorable page dedicated to their animals, I highly recommend visiting the “Meet the Animals” page on 21 Roots to get in your daily does of cute!

They have a few different field and garden spaces where they’re growing food crops as well. Raised beds with square foot gardening grids sit next to wide open rows of crops.

The garden area even has a fun potato growing bin- my kids thought this was the coolest potato plant they’ve ever seen- because they could actually SEE it! I mean really, how cool is that!

The underground worm bin and hot compost in the chicken area are other working experiments that show the love of learning from real life that the farm provides.

The wildflower fields are thanks to the previous owners’ prairie restoration project that was started a few years back and is flourishing now.

The Programs

The farm offers day programs, which were able to continue even during Covid as all activities are held outside and were capped at 10 ‘farmers’. Different days focus on slightly different facets of the farm, but all days include time to love on the animals and appreciate nature doing her thing. The personal attention and innovative farming and teaching techniques make for a bit of learning magic!

Farm to Home Animal Yoga Video

The Popular ‘Farm to Home’ videos cover bite size pieces of information while up close and personal with animals. Sometimes reading children’s books, sometimes just hanging with the cast of animal characters on the farm. Another gift they freely give to us all.

I joined in the fun this summer during one of their “Wednesday Explorers” sessions. We talked about seed saving, walked their wildflower fields and made pollinator seed bombs. What a fun way to spread my love of gardening!

We’re planning a seed saving event of a larger scale this fall as well- if you’re interested in saving seed from this farm’s prairie restoration area for use in local Seed Libraries, please contact me directly by commenting on this post, or messaging me on social media!

Part of the Sunflower Circle + Barn

Get Involved

Like any nonprofit 21 Roots always benefits from both volunteers and donations. They have a volunteer interest form you can fill out online and a link to donate as well.

Your time and efforts will reap more than you sow – it’s just that kind of place. Every time I visit I leave feeling good knowing this farm is out there, ready and waiting to serve as inspiration to keep adults and children with disabilities learning from and connecting with nature.

Simply being at 21 Roots Farm helps your spirit roam wild, while cultivating a sense of community. Choose to volunteer or donate and be part of living out the motto “it’s not the destination it’s the journey”.

Go to 21rootsfarm.org for more information on programming and how you can help today.

Find a way to dig in to this local teaching farm and you’ll be happy as a Kid again 😉

– Michelle

Get Your Family to Eat More Veggies!

Tips and tricks from a gardening Mom on how to get your kids (and stubborn adults) to eat more veggies. This is high summer in the garden and wow is there a LOT of fresh food coming in.

Really, how are we supposed to make dinner EVERY night?!? Not to mention, breakfast, lunch and ALL THE SNACKS… Even with easy to incorporate veggies like cucumbers and green beans, we can all get in a rut.

Since “Food is Fun” is one of my mottos, I’ve gathered a few simple tricks over the years…  And these are different than the hide the veggies in the food ideas- which I used to do, but really we should be loud + proud when we eat more veggies!

PS- There is NO SUBSTITUTE for home grown / locally grown produce because when food naturally tastes good it is easy to eat!

Snack Tray

AKA ‘kid version’ of the Charcuterie board… chopping raw veggies and slicing cheese, putting out a few nuts, crackers, sourdough and of course some dips like hummus and dressings… and boom meal complete.

**Look for different colors, shapes and sizes of familiar foods.** There are ‘Lemon’ and ‘Dragon Egg’ cucumbers to keep them eating more. Purple, yellow, red and white carrots are pretty cool too!

Sauté  Saves the Day

This high heat browning technique is quickest way to add layers of flavor to veggies. Starting with onion + garlic, toss in larger chunks/slower to cook veggies first, then and add shredded veggies- and maybe some peppers or tomatoes for flavor. One of my favorite combos is chard,kale or beet greens with onion and garlic and adding in some tomato to up the acidity and create a little sauce base.

Variety of Beets ready for the grill

Just Grill It

Like roasting in the winter, grilling in the summer adds so much flavor to food! A family favorite is roasted peppers, onions + zucchini, with an olive oil and salt + pepper prep. The fun part is drizzling a little dressing on afterwards. Salad Girl’s “Curry Fig” is phenomenal on zucchini after- or if you place veggies on foil while grilling, marinating in it first.

Shape Shift

My mandolin is a meal saver, because I can shred zucchini into coleslaw or a salad base, I can shave carrots, beets or kohlrabi into ribbons or sheets, or even regular old cabbage into instant salads- using the same tried and true veggies my family loves- but presenting them in different ways makes it more fun for my kids – and I’ll be honest- more fun me and my hubby too.

Herbal Appeal

Three kids of Basil, each with their own unique flavor adds to the fun of Italian Salads!

Most of us have a few potted herbs around, this is the time to use them! Most herbs do much better after getting a pruning anyway, and you’ll add fresh intense flavors to your meals. Thyme with lemony dishes, of course adding basil to Italian dishes, and chives to anything with eggs (including hard boiled) just brightens up the flavors. I’ll also add in that many herbs are VERY easy to dry simply by hanging if you start snipping and realize you have a LOT of green!

Quickles

Quick pickling is a life saver as the dog days of summer wear on- I use a simple quick pickle recipe- and I have found adding a little of Salad Girl’s “Lemony Herb” to the mix goes a long way… Any veggie you enjoy raw makes a good candidate for these. From cucumbers, carrots, green beans, radishes, zucchini, cauliflower…all great ways to eat more veggies.

Basic Quick Pickle Recipe

1 Cup cider vinegar, 1 Cup water, ¼ honey or sugar, 1 T kosher salt. Heat brine to dissolve and combine, pour over jars packed with veggies, seal and refrigerate for at least 24 hours. Enjoy for a few weeks, if they last that long.

Adding quick pickles to salads is a great way to jazz up salads that soak up lots of flavor- also amazing over potatoes. This recipe is meant to be played with so make it your own! My seasonings have included; mustard seeds, garlic, fennel leaves, dill, onion slices, peppercorn, hot peppers, bell peppers, ginger, any garden fresh herbs).

Ferment It!

Another, healthier version of pickling is fermentation, and it doesn’t use vinegar- but you end up with that puckering taste, plus TONS of amazing gut friendly good bacteria… if you’re interested check out my blog on different ways to pickle + ferment your beans, cucumbers, carrots etc. into crispy, crunchy snacks that last months in your refrigerator.

Summer Fun

I love summer – and spending it OUTSIDE is key… so I try hard to make fast work of preserving and putting up food now to enjoy all winter long.  Don’t forget you can freeze things like tomatoes and shredded zucchini to cook with later.

**There’s a reason meal kit services are all the rage right now… but that’s just not my world and the packaging, delivery and processing takes adds up to a hefty carbon footprint that takes a toll on our world too.**

I hope this helps you find new ways to remind yourself that Food is Fun! Please share your tips for getting your family to eat more veggies too!

Dig In,
Michelle

Great Garlic Scapes

Garlic Lovers Unite!

I love a good two for one, and garlic delivers every time!

Garlic bulbs are used to flavor foods the world over, and one of the best kept secrets about garlic is the garlic scape!

Because of the way hardneck garlic grows there are two chances to harvest deliciousness. We all know about garlic cloves, technically the bulb, harvested in late summer. The beautiful single flower stalks that shoot up from the center around midsummer in my region, are a delicacy known as the garlic scape.

The garlic scape is slightly milder and somehow ‘brighter’ than the underground cloves. They can be eaten raw or cooked with the flavor changing drastically after heating. I enjoy eating them in a few different ways.

  • A garlic scape pesto – recipe below.
  • Grilling them with a drizzle of olive oil and a squeeze of lemon juice- when they magically taste like asparagus.
  • Fermenting for a spicy mid-winter snack- I use the basic 1 tbsp kosher salt in 2 cups water ratios.

They show up around midsummer in farmers markets, but the surest way to gather garlic scapes is to grow your own!

For ALL the Details on Planting Garlic, Read my Growing Great Garlic post.

Harvesting Garlic Scapes

Watch your garlic closely for timing your harvest. They shoot up from the top of the plants in June and start straight, then curl around themselves. Once the garlic scapes have curled around and you can see where a flower would eventually emerge from, it’s time to get snipping- or pulling. I snipped the scapes right where they come out of the stalk for years- but found that by SLOWLY and gently pulling, you can release the scape lower down, giving you access to more, and more tender scape goodness!

I prefer to take them on the early side, when they are softer and more tender eating. And I recommend the smaller ones for fermenting.

But if you get ‘tough’ or fiberous scapes, those are great for the pesto recipe below.

You can harvest them when you want, depending on your end goals… and a little nibble goes a long way if you’re unsure!


You will also want to snip off the flower tips and add to the compost as the buds can harbor bad bacteria if fermenting. Plus I just don’t dig the texture.

Garlic Scape Pesto Recipe

Ingredients:
1 Cup + of garlic scapes, chopped
½ Cup Basil
Juice ½ lemon
½ tsp+ salt
½ C Extra Virgin Olive Oil
¼ Cup sunflower seeds or pine nuts
¼ C grated Parmesan / Parmigiano Reggiano  cheese 

Instructions:
Place scapes in food processor (or Ninja) and pulse to chop finely, add all ingredients but the olive oil and pulse until well-combined. Then drizzle in (or add in batches to Ninja) olive oil. Try to freeze half for a mid-winter burst of summer flavor! *If using raw seeds or nuts, toast before using.

What’s your favorite way to enjoy garlic scapes?

Dig in!

Michelle

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