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Start or Support a School Garden

Seventeen years ago, Alice Waters took a closer look at the neglected schoolyard she passed every day in Berkeley, California. In an interview in the local newspaper, she remarked that it looked like no one cared about it. The school’s principal, Neil Smith, read these words about Martin Luther King Middle School, and picked up the phone to ask the well-known chef for help. The two met on the school’s blighted and overgrown acre of land and envisioned a space where a garden and teaching kitchen could grow. Math teachers could make fractions come alive in a kitchen; humanities teachers could share lessons about ancient civilizations over rows of heirloom grains. Read More »»

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Learn to Make Authentic Gelato

I scream, you scream, we all scream for gelato! SFC is partnering with the Gelato World Tour, which will be at Republic Square Park May 9-11, adjacent to the SFC Farmers’ Market Downtown on May 10th. It’s going to be a very exciting event, with 16 gelato makers from across the US competing for the honor of creating the world’s best gelato flavor. The focus will be on all-natural, local Texas flavors (think strawberry & pecan!) with a foundation of local, grass-fed milk from SFC’s partner vendor Mill King Dairy. With less fat and fewer calories than ice cream, creamy, dense gelato is a special treat we are proud to endorse! Click here for event details for Austin »»

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Brighten Any Recipe With Herbs

Our local farmers grow gorgeous herbs--and we're celebrating by declaring May "herbs" month! These intensely-flavored and fragrant botanicals elevate even the simplest recipes, adding complexity and heady aromas with little effort. This week, an herb-flecked green mayo dressed up a simple spring dinner of pan-fried Gulf snapper from Concha's Salsas and Seafood. We dusted the fish filets with salt, pepper and finely ground cornmeal, then pan-fried them in a shallow one inch of hot canola oil. The delicate fish didn't need much to make it sublime: mayo whirled briefly in the blender with basil, parsley, mint, chives and a squeeze of lemon juice became a bright and creamy two-minute sauce. Looking for other genius ways with herbs? Read on for our five favorite quick and easy herby recipe brighteners »»

SFC AND COMMUNITY HAPPENINGS

Book Release Party at Boggy Creek Farm!
Join Octane Press and author Marilyn McCray for a release party for the new book, Canning, Pickling and Freezing with Irma Harding on Saturday, May 10 from 8-1 at Boggy Creek Farm.


Vote now! SXSWeco PanelPicker is officially open.
Help us make sure our inspiring “See How Our Garden Grows” panel makes it to SXSWeco by voting here »


Local Food Potluck
Tuesday, May 13th from 6-8 at Barr Mansion. Please join us to recognize the graduation of a new crop of Citizen Gardeners and Permaculture Design Course graduates and honor farmers, ranchers, gardeners, chefs, and others building our local food movement. Everyone is welcome! This event is FREE, click here to RSVP »


Shower mom with local love on Mother’s Day!
Shop SFC Farmers’ Markets for giant bunches of flowers, handmade jams and preserves, decadent chocolates, and lots more.


Kids:
Join us at SFC Farmers’ Market Downtown this Saturday in the L’il Sprouts Tent to make Quick Herbed Pickles and at Sunset Valley to make cards for mom with rosemary sprigs (rosemary symbolizes remembrance and love)!


Happy Hour and Recipe Swap with Kate Payne
On Tuesday, May 20th, mix and mingle with fellow SFC Friends of Food and Hip Girl Kate Payne in SFC's community room! Kate will show us how to make blackberry shrubs (the non-alcoholic artisanal fruit liqueur that makes a great handcrafted soft drink or cocktail base and is all the rage right now) and share a peek into her new book, The Hip Girls' Guide to the Kitchen! More details and RSVP here »


Upcoming SFC Volunteer Orientations
At Sustainable Food Center, May 27 and June 17. RSVP is required. Click here for more info »