1 minute read
VEGGIE & Healthy Prescriptions
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lack thereof) to vital ystems look like for their patients?
What does it mean for our community (the youth, the seniors, the parents, the animals, and the soil) to have such easy access to harmful forces like liquor stores, pollution diseasepromoting foods, unsafe schools, and city/county houselessness and housi and death the list is too longer for historically ma communities.
All this to say ’ food as m only with structural chan
We’ve had so many peop never tasted fruits and ve the ones we or our partn
But if you ’ ve been at one of our farm stands, food aid events, and the churches, or parents at the schools, you would know that couldn’t be further from the truth!
Healthy habits can only be created if access to healthy food is created
By providing health education and cooking demos with doctors, we hope that we can plant the seeds for systemic change, by offering impacted communities in Richmond a glimpse into a life that we, and future generations, deserve: delicious, antiinflammatory food systems
AttentionWestCountyYouth15-19YearsOld!
WeAreNowAcceptingApplicationsforour2023
SummerYouthApprenticeshipProgram.Pleasefill outtheonlineformcompletely.Wealsohavepaper copiesavailableatouroffice@323Brookside Drive,Richmond,CA94801.
Using ingredients from one of our CSA boxes, Chef Ayesha of 'Round Midnight Dinner, created this scrumptious Beans & Greens dish. Try it - here's her recipe! (She did this video live on Urban Tilth's Instagram page.)
Ingredients
1 bunch kale
1 bunch chard
1 can 15 oz cannellini beans
3 cloves of garlic (minced or sliced)
1 small onion diced
Directions
1 lemon (cut in half)
1 teaspoon red pepper flakes (optional)
Olive oil
Salt (to taste)
1. Remove kale and chard leaves from stems.
2. Cut stems diagonally into small pieces
3 Warm cannelini beans in a separate pot, lightly salt and do not drain
4. Put sauté pan on medium heat and add olive oil to coat pan.
5. Sauté onions on medium until wilted.
6. Add kale and chard stems cook for 4 minutes and salt.
7 Add garlic and cook for 2 minutes
8. Add olive oil, kale, and chard and wilt greens by turning with tongs.
9. Taste for salt.
10 Once greens are wilted add lemon juice and taste for salt
11 Add red pepper flakes
12. Add beans to your cooked greens, stir and serve
