Month: September 2013

Mill City Farmer's Market

Throughout the month of September, Urban Roots participates as a vendor at the Mill City Farmers market in Minneapolis. We are proud to be one of the many vendors who use sustainable practices in producing and manufacturing goods.

This past Saturday, September 21st, was Urban Roots’ third time selling produce at the market this year. We displayed a variety of late summer/early fall crop such as: zucchini, arugula, tomatoes, amaranth greens, ground cherries, tomatillos, eggplant, jalapenos, pak choi, tatsoi, shallots, fingerling potatoes and more. One crop that brought attention to our stand was the watermelon radish–a mild radish of Chinese origin that bears a deep magenta center. Our bouquets of the queen rose lime zinnias were also a hit.

Overall, it was a successful day at the market. We all had fun trying to stay warm and as we snacked on momos from the Gorkha Palace stand. Saturday, the 28th is our last day at the Mill City Farmers market, so come visit us between 8AM and 1PM!

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Harvesting with Global Guests

The group from the International Visitors Leadership Program arrived at our 3rd and Maria gardens on a sunny Tuesday afternoon. It was a perfect day to be outside and get a little garden work done! We introduced our organization to the visitors, sharing our mission and program practices. We focused specifically on our garden program and youth internship participants as the group was interested in hearing about sustainable agriculture and agriculture education in the United States.

Youth had the chance to hear about the interesting careers of the visitors that ranged from a political advisor in European Parliament, Director of Meat Exports in Australia and a chief Horticulture Officer for the Government of Bhutan, to name a few. After introductions, the group did some hands-on work in our gardens harvesting beans, ground cherries and swiss chard. They then cut flowers that we will be drying for winter markets. All in all it was a great experience. The visitors were very engaging and Urban Roots youth and staff and a great time meeting new people from around the globe!
global guests 2global guests

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Urban Roots and our International Visitors

The U.S. Department of State’s International Visitor Leadership Program is coming to Minnesota and they’re making a stop at Urban Roots!

The visitors are an eight-member group of members from Argentina, Australia, Bhutan, Bosnia-Herzegovina, Indonesia, Italy and Tunisia. While at Urban Roots, the group will be learning about our organization, our food and youth development programs and getting involved first-hand by volunteering some time and energy in our gardens.

We are honored to be one of the groups’ stops in Minnesota. Please check back again next week to read more about their visit.

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Hello, Honeygold Apples

Apple season is here! Urban Roots has gotten its first harvest ever from our sustainably grown apple trees. Our harvest amounted to 40 pounds of Honeygold apples. Sweet, colorful and ripe for eating, these apples will be included in our fall CSA shares.

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Whole-Grain Spaghetti With Garlicky Kale and Tomatoes

Serves 4

Ingredients
6 ounces whole-grain spaghetti
2 tablespoons olive oil
1 medium red onion, thinly sliced
2 cloves garlic, chopped
kosher salt and black pepper
1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)
2 pints grape tomatoes, halved
1/3 cup chopped roasted almonds
1/4 cup grated pecorino (1 ounce), plus more for serving

Directions
Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water, drain the pasta, and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.

Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.

By Charlyne Mattox, February 2011
Read nutritional information and reviews on this recipe.

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