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Organized by: AARC, Pardes Hannah in partnership wtih ICPJ and Jewish Alliance for Food Land and Justice.This program is made possible through a generous grant from the Jewish Federation of Greater Ann Arbor

Sunday, December 7, 2014 from 1:00 PM to 3:30 PM (EST)

Ypsilanti, MI

Register here:

Visit The Farm at St.Joe and hear from our panel of “solutionaries”- Dan Bair, the farm manager for the Farm at St. Joe, Betti Wiggins, Executive Director of the Detroit Public Schools Office of Food Services, and Nicki Milgrom, Healthy Food in Health Care program at the Ecology Center in Ann Arbor. The panel will discuss the impact of growing healthy communities through School, Hospital and Institutional garden programs and that can teach kids and adults about the food they eat-nourishing body and soul in the process! Learn how healthy local food is getting to schools, hospitals and your religious institution with new connections between farmers, food hubs and local markets. A tour of the hoop house will be led by Dan Bair following the panel.

FAQs

Where can I contact the organizer with any questions?

Contact: caplan.carole@gmail.com, hammond_sass@msn.com

This event is wheelchair accessable.

For more info and registration go here.

Last night I had the pleasure to attended the Ecology Center’s annual fall fundraising dinner at Zingerman’s Cornman Farms. The featured speaker was best-selling author and environmental activist Anna Lappe. Lappe’s latest book, Diet for a Hot Planetexplores the links between climate change and our food systems. She spoke of food justice efforts across the U.S., including Berkeley, CA’s Measure D, which will levy a 1 cent per ounce tax on sugary drinks. Anna does not shy away from speaking truth to power, and was an inspiring person to hear.

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We’d like to trumpet a sincere thank you to our 2014, The Farm at St. Joe’s, Tea and Tour community sponsors: Bgreen Today, Ypsilanti Food Co-op, Eisenhower Center, and Arbor Teas. We are grateful to be located in such a generous community.

We’ll see you in the spring for our next open house tea and tour. Stay tuned.

We are grateful to our sponsors for their support of this event.

We are grateful to our sponsors for their support of this event.

Please join us for a Tea and Tour at The Farm at St. Joe’s
Saturday November 1, 1:00-4:00pm
The Farm at St. Joe’s, 5555 McAuley Dr., Ypsilanti
RSVP to Daniel.Bair@stjoeshealth.org or 734-712-HOOP (4667)

Come visit the Farm and warm up in our hoophouses! Warm up with complimentary tea and refreshments, learn about tea and tisanes (and how you can grow your own plants for brewing), and see what’s growing. We will offer guided tours at 2:00 and 3:00, including a tour of the accessible hoophouse built in partnership with the Eisenhower Center, which provides outpatient services and residential programs for those recovering from traumatic brain injury.

The Farm at St. Joe’s is the nation’s first hospital farm, featuring a weekly farmers’ market, three hoophouses, a staff community garden site, patient therapy opportunities, and food sourced into hospital patient meals. The Farm embodies St. Joseph Mercy Health System’s commitment to improving the health of the community by modeling good health and nutrition and influencing how food is produced and distributed.

Dress for the weather and wear shoes that can get a little dirty; feel free to bring boots if you want to explore the property. Learn more about the Farm and volunteer opportunities at stjoesannarbor.org/thefarm.

 Girls helping water seedlingsFarmer Dan, U of M intern Courtney with our young ladies from Mercy High School The lone male volunteer amongst the group of girls! Enjoying the camarederie What a nice group of volunteers. Ginger Raymond leading the group. Mercy girls helping in the hoop houseCleaning up in the hoop house Look at the bounty for the patient menu Working hard to make a difference Endless weeding Harvesting carrots for market Girls pulling out the old plants getting ready for new plantings Harvesting tomatoes for the Farmer's Market and patient menus Digging in the dirt Girls weeding by the imaging center Farmer Dan guiding the girls Mercy girls helping our Sisters of Mercy Helping remove the old tomato plants to make room for winter planting Great weather for our helpers Mercy High School at the Farm

 

Last week, The Farm at St. Joe’s celebrated ‘Mercy Make a Difference Day’ with numerous volunteers (students and teachers) from Mercy High School in Farmington Hills, Michigan. As part of the schools mission, all students are deployed throughout the community to ‘make a difference.’ We enjoyed every bright smile and eager attitude. In the past, Farmer Dan’s mother would come and help him remove the old tomato plants to get ready for winter planting. This year, the yound ladies did the same work in a matter of hours. They all worked so hard to clean up the Farm, harvest vegetables for farmer’s market and the patiet menu, clean up at Sisters’ house, and weed by the Imaging Center. We thank our crew, which also included Robin Damschroder’s son, Ginger Raymond, teachers, parents and students from Mercy High. These are future leaders who understand how food is grown and they will make a difference with the lessons learned at our farm. Thanks to all!

Hail to the Kale

Hello Bloggers! We are very excited that today, October 1, is National Kale Day! National Kale Day takes place on the first Wednesday of October and was created to increase awareness, access, and education about the positive health benefits of eating more kale.

In the spirit of this food holiday, here are 15 facts about kale:

  1. Kale has been cultivated for over 2,000 years. It was originally farmed in ancient Egypt, Greece, and Rome.
  2. It was the most popular vegetable in Europe until cabbage rose to fame during the Middle Ages.
  3. It was so popular in Scotland that the word “kail” was a generic term for “dinner.”
  4. During World War II, Britain urged home gardeners to grow kale for its “Dig for Victory” campaign.
  5. Kale is a member of the brassica family, which also includes cabbage, cauliflower, broccoli, and Brussels sprouts.
  6. There are many varieties of kale, including curly green kale, Red Russian kale, Tuscan kale, and dinosaur kale.
  7. Kale can be eaten raw, steamed, sautéed, or baked.
  8. Kale provides antioxidants, it is an excellent source of vitamins K, A, and C, and it is a good source of fiber.
  9. One cup of kale delivers 134% of daily vitamin C, 204% of daily vitamin A, and 684% of daily vitamin K.
  10. Kale is the best green in terms of antioxidants on the ORAC (Oxygen Radical Absorbance Capacity) chart. It scored 1,770 units, while spinach was less than 1,500.
  11. Kale has been used in many different cuisines, including African stews, Portuguese caldo verde (soup), Irish colcannon (kale with mashed potatoes), German Gruenkohl, and Asian stir-fries.
  12. Kale can be grown during any season, but its peak season is winter. It is believed to taste better after a frost, which drives sugars into the leaves, making it less bitter.
  13. Kale should be stored in the coldest part of the refrigerator, loosely wrapped in plastic.
  14. An analysis by Technomic, a food industry-consulting group, found the use of kale as a menu item has increased by over 400 percent over the past 5 years.
  15. In 2008, 539 babies born in the U.S. were named Kale.

To celebrate this nutrient-packed leafy green, be sure to check out our kale recipes here.

Red Russian Kale at the Farmers' Market.

Red Russian Kale at the Farmers’ Market.

Fall Is Here

Hi Farm blog readers! My name is Courtney, and I am a dietetic intern from the University of Michigan’s School of Public Health. I am super excited to be rotating with the Farm at St. Joe’s! I have no prior experience with gardening or farming, but I am very eager to learn a lot during my time here.

This past week, we have been very busy on the farm. Since summer is sadly behind us, it is time to remove the summer crops and prepare the hoop houses for planting for winter harvest. I am very sad to report that we had to clear out a row of the tomato plants to make room for the next crop. It was a tough task to remove a beautiful crop that was still producing perfect tomatoes; however, it was a necessary evil to ensure there will be enough food during the winter months. I do have good news— the tomato plants were composted and will be incorporated back into the farm next year! Luckily, we had a group of volunteers from Mercy High School Farmington Hills on Tuesday. Having lots of help on the farm really made a difference, and we were able to accomplish a lot in a few hours. Next on the agenda is to remove more summer crops that have run their course and start planting for winter.

No more tomato plants!

No more tomato plants!

 

Kale and Swiss chard ready to be planted!

Kale and Swiss chard ready to be planted!

 

 

 

 

 

 

 

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