Our winter monthly meetings have been going by so fast! Every month we interview one person from each meeting so we can post it, and connect our online community with our program participants. By having this online campaign, we hope to introduce the dynamic and inspirational lives of New Haven Farms’ Wellness Program participants. We …
Continue reading “Words from Winter Monthly Meeting: Interviews with Program Participants”
Eating together is powerful. Across time and cultures, sitting together to share food has nourished communities, spiritually, mentally, and physically. That is fundamental to how we build community at our Farm-Based Wellness Program. Celin Garcia, our Cooking and Nutrition Educator, plans recipes each week that use the farm’s bounty to make tasty, well-balanced meals or …
Rainbow Soba Noodle Bowl Ingredients: 8 oz. – Buckwheat soba noodles ½ each – Red bell pepper, thinly sliced ½ each – Yellow bell pepper, thinly sliced 1 ½ cups – Shredded carrots 3 Tbs. – Scallions/Green Onions, sliced ½ head – Purple Cabbage, shredded 2 Tbs. – Sesame Seeds, toasted 2 Tbs. – Tamari, …
Tuscan Tomato Sauce over Zoodles & Udon Noodles Recipe by Celin Garcia Tomato Sauce Makes 2 ½ cups 2 lbs ripe tomatoes, chopped 1 medium bell pepper, chopped 1 small carrot, finely chopped 1 medium onion, finely chopped 2 cloves of garlic, finely chopped 3 tablespoon extra virgin olive oil 1 tablespoon black olives, chopped …
Continue reading “Tuscan Tomato Sauce over Zoodles & Udon Noodles”
Developed by Dawn Jackson Blatner, RDN, CSSD Servings: 4 Serving size: 3 tacos 12 ounces white fish fillet (such as tilapia) Cooking spray ¼ teaspoon sea salt ¼ teaspoon black pepper 1 cup prepared salsa or pico de gallo ½ cup frozen corn, thawed 12 corn tortillas, warmed 2 cups shredded slaw (cabbage, red …
