PURPLE TREE
COLLARDs
WITH PASTA
AND FETA
You might find purple tree
collards at a farmers market,
but they’re more likely to be
found at a community garden. They are sweeter than
the standard green varieties
and combine well with sweet
onions and feta or other mild
cheese. Regular collard greens
may be substituted for tree
collards.
strawberries, and Riverdog Farm provided iceberg
lettuce, asparagus, red beets, red Russian kale, and
spring garlic. Aghadjian tries to be kid-friendly in her
fruit and vegetable selections and sensitive to farmers’ efforts in managing surplus and balancing other
considerations that affect supply and price.
The day I visited Windrush, the area around the
sturdy, parent-constructed farm shed in the schoolyard was a hive of activity. Sorting happens at lunchtime and at least half a dozen students were volunteering their recess time to fill the boxes with produce.
Assembly-line style, students arranged empty boxes
on the table, hollering good-naturedly to each other
for cherries, strawberries, potatoes, and other items.
Boxes were filled with beautiful, plump, freshly
picked produce and the kids were rewarded for their
service with the choice of a perfect piece of produce
from the lot.
The Windrush program requires more coordination and parent involvement on the school’s side
than traditional CSA relationships, but the school
members think the benefits are worth it. According
to Kaufman, “The sense of accomplishment that the
children take away is huge and the project has been
invaluable to community-building efforts. The ex-
perience is transforming what children eat at home.
Kids are learning about the importance of organic,
locally sourced food and that it’s not only available to
wealthy people. Healthy, clean food is for all people
and can be set at a price accessible for all people. The
farmstand makes it all very real.”
Students Lead in the
Greening of Richmond
Food and social justice concerns are very real for a
group of students across town, at Richmond High
School. In partnership with Urban Tilth, a West
Contra Costa–based nonprofit, RHS has launched
an innovative urban agriculture program to raise and
distribute fresh, affordable produce to the Richmond
community while educating community members
about good nutrition and the value of community
gardens. In the students’ words, the program is intended to “increase discussion and learning about
the American food system and it effects on our Richmond community.”
At the core of the program is the Urban Agriculture and Food Systems Class taught by RHS educator
schools and CSA partnerships
Many public and private schools in the East Bay have CSA partnerships with area organic farms. For instance, Full Belly Farm works with John Muir School, Rosa Parks Elementary, Berkwood Hedge School,
and Prospect Sierra School. Riverdog Farm has partnerships with Windrush School and Park Day School.
Farm Fresh to You offers schools a healthy fundraising alternative to selling candy bars, paying them $15 for
each new CSA member students are able to recruit. Schools that have taken advantage of this opportunity
include Donald Rheem Elementary School in Moraga, Pacific Boychoir Academy in Oakland, and Emerson Elementary in Berkeley.
14 harvest 2009
EDIBLE EAST BAY
4 tablespoons olive oil
2 sweet yellow onions,
chopped
4–5 cups purple tree collard
leaves and stems, coarsely
chopped
1 pound bowtie or other
short pasta
½ pound feta cheese
Salt, pepper
Sauté the onions in a skillet
over medium heat for 10
minutes until transparent.
Add chopped collards and a
pinch of salt; stir. Cover and
cook for approximately 10
minutes over medium-low
heat.
Meanwhile, bring a large
pot of water to boil, add the
pasta and cook until done
(according to package directions). As the pasta is boiling, crumble the feta and
add it to the onion and collards, allowing the mixture
to continue cooking over
very low heat.
Drain pasta and place it
in a serving bowl. Add the
onion and collard mixture
along with salt and pepper
to taste.
Serves 4.
www.edibleeastbay.com