Meet the Sweet Potato!

Every week we will post a recipe featuring fresh ingredients that can be harvested right from Common Good City Farm. By Elizabeth Packer

Sweet potatoes are very good for you, especially when they’re not cooked with lots of butter and marshmallows. One serving of sweet potatoes can give you up to 700% of your daily recommended amount of vitamin A!

Guest Speaker: Tracye McQuirter

Tracye McQuirter will be speaking at Taste of Common Good!

About Tracye: A vegan trailblazer and public health nutrition expert, Tracye McQuirter has been named a food hero by Vegetarian Times, and her national best-seller, By Any Greens Necessary, was the #1 vegan diet book on The Huffington Post.

Farm CLOSED on Thursday, October 11, 2012

The farm will be CLOSED this Thursday, October 11th for our 5th year anniversary celebration, Taste of Common Good. If you haven't already bought your tickets, do so now!

Recipe of the Week: Chard with Cranberries

Every week we will post a recipe featuring fresh ingredients that can be harvested right from Common Good City Farm. By Elizabeth Packer

Did you know?
Chard is one of the healthiest vegetables around—high in a variety of vitamins, lots of fiber, and low in fat. And that Chard is in the same family of beets, except in chard, all of its nutrients are found in the leaves, not in the root.

Interview with Owner of El Floridano Food Truck, Stephan Boillon

Stephan Boillon is El Floridano, or “the guy from Florida,” owner of the El Floridano food truck and one of the chefs cooking for A Taste of Common Good.

Interview with Smoke and Barrel Executive Chef, Logan McGear

Logan is a young, Executive Chef at Smoke and Barrel in Adams Morgan. He grew up in Hot Springs, Arkansas where he found his love for food during his first experience eating truffles. He said, "the first time I tasted a truffle, I knew what my future would be like." He developed his culinary skills at a French/Asian fusion restaurant in Little Rock and before coming to DC, lived in Kansas where he helped start an Italian restaurant.

Recipe of the Week: Healthy Ranch Dressing

Every week we will post a recipe featuring fresh ingredients that can be harvested right from Common Good City Farm. By Elizabeth Packer

Ranch dressing is the most popular kind of salad dressing in the United States today. We pour it on salads and dip everything from pizza crust to chicken fingers to carrots in it. But ranch dressing, which is normally made with buttermilk and sour cream, is high in calories and fat. A typical 2 tablespoon serving contains 15 grams of fat!

Here’s a healthier, low-fat alternative to make at home. At Common Good, we served our ranch with cut up carrots and bell peppers that we harvested from the farm, but this dip is sure to be delicious with any of your favorite vegetables!

Join Us for a Chocolate, Wine and Cheese Pairing Benefit

Join us for a chocolate, cheese, and wine pairing celebration benefiting Common Good City Farm!!

Come to Cocova, DC’s premier chocolate shop to enjoy John & Kira’s chocolate, paired with gourmet wine and cheese while meeting the folks that grow the mint and rosemary incorporated into these unique chocolates!!

U.S. Surgeon General Promotes a Nation of Healthier Habits

By Abby Massey

We were excited to welcome the United States Surgeon General, Dr. Regina Benjamin, on August 3, for the Summer Youth Program’s final Friday Community Lunch. The Crew Workers cooked a healthy lunch with Chef Ebeth Johnson of Whole Foods Market P St using produce from the farm, gave the Surgeon General a guided tour of the farm, and dined with her and community members.

Common Good City Farm’s Teen Farmers Excel

By Abby Massey

For six of the hottest weeks in DC this summer, 16 teens from Washington D.C. and the metro region worked over 90 hours to maintain Common Good’s urban farm. In addition to working on the farm, they volunteered on other farms around the city and Virginia and participated in 60 hours of workshops about gardening, nutrition, sustainable food systems and life skills. The crew workers’ ages ranged from 14 to 17, with varying levels of farm experience—most had never set foot on a farm while a couple of the youth had farmed on a weekly basis.


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