Check out the new documentary made by Transplanting Traditions Youth Collaborative. This team conducted all the interviews, took the photos, translated, wrote subtitles, created the storyline and edited every bit of this documentary! It was not possible without help from dedicated community volunteers and support from NC FYI: Food Youth Initiative and Resourceful Communities. Thanks to everyone for getting these important stories out into the world. Help spread this story around! Click on the link below!
Looking for a way to eat healthy and local this FALL while supporting aspiring refugee farmers? Sign up for the 4-week OCT. CSA!
A box of fresh vegetables every week for 4 weeks. A great way to eat locally and seasonally and support refugee farmers. Your up front payment goes directly to a Transplanting Traditions refugee farmer. This October you can expect a mix of summer (until frost) and fall vegetables. Fall vegetables include: carrots, beets, watermelon and daikon radishes, nasturtiums, cilantro, spinach, lettuce, salad mix, easter egg radishes, hakurei turnips, broccoli, cauliflower, sweet potatoes, winter squash, broccoli, bell and banana peppers, eggplant as well as Asian vegetables and herbs.
* Option to add an egg share. 1 dozen of eggs per week – additional $20.00
WHEN & COST
Pickup occurs every Wednesday at the Carrboro Farmers Market or Friday at the farm during the month of October
$20 a box per week paid up front. Four Weeks total= $80.00
+ optional egg share (1 dozen eggs per week) = $20.00
100% of produce grown at Transplanting Traditions Farm. Pick up box at…..
The Farm: 2912 B Jones Ferry Rd. Chapel Hill, NC 27516 Fridays 1-8pm
Farm to Fork Dinner is sold out. October 7th, 2014 we will have a similar dinner at The Lantern Restaurant. Stay tuned!
Saturday August 16th at 6 PM
Come join us for a traditional Karen Burmese 4 course dinner under the open air pavilion of the farm. Ingredients will be sourced from the Farm and all proceeds will benefit the non-profit project and farmers. Cost: $40 per person.
A new potato is simply a potato whose sugars have not yet been fully converted into starch—this is why they tend to be sweeter, and it is also why they are good for certain things, and not so good for others. It’s great for simple eating, but not good for gnocchi, spanish tortillas, or anything that needs potatoes that have a higher starch content.
New potatoes have thin skins, and high moisture contents. This is good, because you don’t need to worry about peeling them, but also bad because they won’t keep long in the cupboard. Keep them refrigerated, and use them as quickly as possible.
Their skin contain a lot of nutrients. Potatoes are very high in potassium, as one potato has more potassium than a regular banana.
Colorful potatoes are indeed healthier (and I would argue tastier) than white fleshed potatoes. The pigment in the potatoes are carotenoids and flavonoids which have many health benefits including cancer prevention.
Our potatoes are grown without the use of synthetic pesticides (we use Organic methods, just aren’t certified). Potatoes absorb all that is around them in the ground, including the pesticides used on them. Using our potatoes ensures you aren’t ingesting those harmful chemicals used in standard commercial farming.
I love making potatoes au gratin. Here’s a good recipe for you to try!
1½ pounds new red potatoes, cooked and sliced ½-inch thick
1 cup grated Cheddar cheese
Preheat the oven to 400 degrees F. Grease an 8 cup rectangular baking dish with 1 tablespoon butter.
In a saucepan, over medium heat, melt the remaining butter.
Stir in the flour and cook for 2 minutes.
Whisk in the milk and cook until the liquid is slightly thick and coats the back of a spoon (about 4 to 6 minutes). Season with salt and pepper.
Remove from the heat.
Toss the new potatoes in a mixing bowl, and add some salt and pepper.
Fold in the milk mixture, and pour everything into the prepared baking dish.
Sprinkle the top of the potatoes with the grated cheese. Place the pan in the oven and bake until golden brown and bubbly, about 8 to 10 minutes. Remove from the oven and cool for a couple of minutes before serving.
WHERE: Directions to Farm can be found here. Meet at open-air barn 9:45 am. Tour starts at 10 AM
WHAT: Join us at Transplanting Traditions Community Farm to learn more about the social, environmental and economic impact of this farm project. Explore the diverse tropical crops and traditional agricultural techniques practiced by participating farmers. Farmers grow an estimated 30 tropical crops traditional to Burma and Thailand, all in North Carolina’s temperate climate! TTC Farm teaches and promotes all sustainable agricultural practices without the use of pesticides or fertilizers. Public tours provide a general overview of our history, programming and agricultural practices at Transplanting Traditions.
This vegetable has so many names to it. It’s known as Water Spinach, Morning Glory, Pak Boong, Ong Choy, Chinese Spinach, Swamp Cabbage, Kang Kong, and many more. This vegetable is grown for its tender shoots.
It’s illegal to grow Water Spinach further south, as it’s considered an invasive species. The Southeast is a great place to grow it, because it loves hot, humid weather. However, if it’s allowed to grow in areas with warm winters, it can take over everything. It’s on the USDA’s Federal Noxious Weed’s list, and you have to have a permit to grow it! It’s ok to grow in this area because we have cold winters, at least too cold for Water Spinach to survive. This plant absolutely does not like cold weather.
It’s incredibly popular in Asian cooking, and really one of my favorite things to eat because of its versatility. At most markets, you’ll see it referred to as “Ong Choy”
The lower part of the stalks are often used as vegetables inside Asian noodle soups. They are flash boiled at serving time, along with the rice noodles and bean sprouts. The upper, more tender parts of the plant, are great as stir fries. I’ve seen people put them inside of omelettes, but also as a dish in itself.
The recipe we’re writing about today is a Thai dish called “Pad Pak Boong Fai Daeng”- or “Red Hot Morning Glory Stir Fry” It’s cooked in a really hot wok, and cooks tend to lower the wok enough so it arcs fire a little bit. Let me tell you, street food is awesome because of little things like that.
A great Thai stir fry to use up all of that Water Spinach
Author: Transplanting Traditions
bunch of Morning Glory (about 2 cups chopped into 2 inch pieces)
1 tbsp chopped garlic
½ tbsp fresh Thai hot chilis (2 whole hot chilis)
1 tsp soy paste (it's delicious, but optional)
2 tsp soy sauce
1 tbsp oyster sauce
1 tsp white sugar (or to taste)
3 tbsp water
Combine all of the ingredients together in a bowl. Give it a quick mix.
Heat up a wok, or large pan to medium-high heat. After it heats for a few moments, add about 3 tablespoons of vegetable oil to the wok. Make sure it's really hot before you add the Water Spinach mixture.
Add the Water Spinach mixture, and cook it for about 2-4 minutes. It's an incredibly easy and fast dish to make. Serve it with some hot jasmine rice on the side. Hope you enjoy!
We’re well into summer now, and a lot of our really awesome Asian vegetables are coming in. One of my favorites are the Red Noodle Beans. They’re a type of vining bean, and can be used in just about anything you would use normal green beans for. They are incredibly prolific, and the bean pods grow very quickly once the plant has matured. It’s a deep red color, and each pod can grow 18 inches long!
I love them stir fried. Here is a meatless dish to try out. If you want to add sliced pork, chicken, or tofu, it’s easy to cook that beforehand, and add it into the green bean mix. Hope you enjoy it!