News from the Farm…
This spring, we learned about the work of local organization All Farmers when we passed along some extra seedlings and planting supplies. All Farmers is a Springfield-based organization that supports autonomous groups of refugee and immigrant farmers in accessing the land, training, and resources they need to succeed. All Farmers staff work with each group to define their goals, assess their needs, and develop a strategy unique to each situation.
Refugees and immigrants entering the United States are by and large farmers. Restoring these landless farmers to the land opens new possibilities for the health and vibrancy of refugee and immigrant communities and the well-being and equity of society at large. All Farmers understands the barriers refugee and immigrant farmers face from a social justice perspective. Structural racism, language and cultural barriers, and limited financial resources are just a few of the challenges the farmers face. With the right support and advocacy, refugee and immigrant farmers are able to work in spite of these challenges. By supporting their success, we support a more vibrant and just future.
All Farmers is actively seeking to acquire farmland in the Greater Springfield area to create a permanent farm for 60 multi-generational refugee and immigrant farm families.
In the share this week:
mix and match options:
summer squash, zucchini, beets, cucumbers, carrots, onions, sweet peppers, hot peppers, eggplant
Pick Your Own:
oregano, parsley, cilantro, basil, dill, thyme, sage, mint
During this pandemic season, please: bring your own scissors, containers & water; no sampling; wash your hands & wear masks; and keep your kiddos close!
Ideas & Recipes
Rori’s Eggplant “Meat”balls
These freeze really well, so stock up for winter!
3 T. extra virgin olive oil
1 medium onion, diced
4 C. unpeeled diced eggplant
2 C. dried bread crumbs
2 large eggs, beaten
1 C. grated Parmesan cheese
¼ C. shredded sharp cheddar cheese
3 cloves of garlic, grated
Zest of 1 lemon
¼ C. chopped fresh parsley
¼ C. chopped fresh basil
Salt and pepper
Vegetable oil spray
Heat a large skillet and coat with olive oil. When the skillet is hot, add the onion and sauté over medium heat until translucent, about 5 minutes. Add the eggplant and sprinkle with a pinch of salt. Sauté until soft, about 8 to 10 minutes. If the eggplant dries out too quickly and sticks, add a little bit more olive oil. Transfer to a large mixing bowl.
Place one cup of softened eggplant in the blender or food processor and process into a smooth puree. Return to the mixing bowl with the rest of the eggplant. Add the remaining ingredients (except the vegetable oil spray) and mix well. If the mixture seems too dry, add a teaspoon of oil.
Preheat the oven to 375 F. Line a baking sheet with foil; spray it with non-stick spray.
Wet your hands with a little water and shape the eggplant mixture into balls, using about two large Tablespoons per ball. Place “meatballs” on the prepared baking sheet and spray lightly with the vegetable oil spray. Bake for 25 minutes until deep golden brown and slightly crusty. Do not over bake or they will be too dry. Remove sheet from oven and cover with foil to let the meatballs steam until ready to serve.
Top with tomato sauce or tapenade and serve warm or at room temperature.
Makes 15-18 “meat” balls.