I recently had the opportunity to get a closer look at Cultivate KC, an inspiring non-profit organization here in Kansas City. Our friends Andrea and Chris Newman graciously hosted a fundraiser for Culivate KC to inform quests about the incredible ways they are teaching sustainable methods of urban agriculture and the many ways we can help.
Our industrial food system has created a health crisis, an economic crisis, an environmental crisis, and a crisis of community. Cultivate Kansas City believes that urban agriculture is fundamental to building an alternative system for our city. Through growing good food, growing new urban farms, and growing stronger communities, we aim to build a healthier, more economically and environmentally sustainable community. – Cultivate KC
Be sure and watch their video to learn more about their program.
Read more about Cultivate KC’s training farm Juniper Gardens and be inspired to support their program.
Read an inspiring story from Huns Gardens, a farmer Cultivate KC has helped.
Cultivate KC also works closely with New Roots for Refugees, a program started by Catholic Charities of Kansas City in partnership with Cultivate KC . They help refugee women start to grow and sell vegetables while building self-esteem, a sense of community, and new roots, while providing for their families and families within the community. View more of their story here and check local markets for food grown by New Roots for Refugees farmers.
Here are a couple of recipes prepared by Andrea for the Cultivate KC fundraiser showcasing some of the amazing produce you will find at the markets this season. They were all delicious, especially the baby new potatoes dipped in romesco sauce.
recipes by Andrea Ways Newman
BAKED GREEN DIP
- 2 tsp. olive oil
- 3 cloves garlic, minced
- 1 small bunch young baby kale, chopped (or dinosaur/ lacinto)
- 1 bunch fresh spinach, chopped
- 1 small head broccoli, chopped
- 1 fresh jalapeno
- 1 small bunch fresh basil
- 2 oz. cream cheese
- 1 cup Pecorino Romano
- 1 cup Monterey Jack cheese
- splash of milk
Saute garlic for a minute in hot olive oil, add broccoli, kale and spinach. Cook until veggies are bright green and wilted. Cut the hard cheeses into small chunks and run through the food processor, or grate them if you don’t have a processor. Add the cream cheese, jalapeno, basil, salt and pepper and the sautéed veggies. Pulse the processor until everything starts to pull together. Add the milk through the feed tube until the dip is creamy.
Put the dip into a small baking dish or ramekin. Bake for a few minutes right under the broiler until bubbly and beginning to brown. Serve with pita chips and yellow bell pepper.
- 3/4 cup blanched slivered almonds
- 2 garlic cloves, thickly sliced
- 1 slice sandwich bread, torn into small pieces
- 1 can (14oz) whole peeled tomatoes in juice, drained well and squeezed to remove seeds | use fresh if in season
- 1/4 cup jarred pimientos, drained (or roasted, red peppers, too… half/half or full sub) | use fresh if in season
- 2 Tbl red-wine vinegar
- 1 Tbl sweet paprika (or smoked)
- 1/4 tsp cayenne pepper
- 3 Tbl olive oil
- Coarse salt and ground pepper
Serve with baby new potatoes or fingerlings, roasted, with olive oil, salt, and pepper.
In a large skillet over medium heat, cook almonds, garlic, and bread, tossing frequently, until lightly browned, 5 to 8 minutes. Transfer to a plate to cool completely. Place almond mixture in a food processor; process until finely ground. Add tomatoes, pimientos, vinegar, paprika, and cayenne; process until smooth. With motor running, gradually add oil; process until combined. Season with salt and pepper. To store, refrigerate up to 1 week, or freeze. I love freezing in ice cube trays… one cube is great for a fillet of white fish!
Let’s all celebrate this Urban Farm Movement that did in fact exist years ago and is making a joyous return!