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Let Your Garden Go to Seed
Plants have one primary goal: to reproduce themselves. As much as we'd like to think their whole M.O. is to find themselves on our dinner plate, if we don't interrupt them, they'll flower and then make seeds. Sometimes these seeds are inside the fruit and vegetables we eat (think tomatoes, squash, melons, cucumbers), but sometimes the seeds grow on the plant itself if we let it (herbs, onions, lettuce, greens). We don't often see the seeds that grow on plants unless we let the plant continue in its life cycle beyond the harvest season and "go to seed." If we're not too impatient or pressed for space in the garden, there are lots of reasons to let this happen. Read on for our top three reasons to get a little seedy in the garden patch. Read More »»
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Shop for New Crops at the Market
There are a few magical weeks in central Texas between spring and summer when crops from both seasons are abundant. Those of you who shop the market all year know these weeks, plan vacations and dinner parties around them, devise recipes that include root vegetables, greens, basil, and summer squash all in the same dish, and revel in the brief moment in time when it's possible to have an all-local BLT. For the next few weeks (who knows how long?) the market will feel like an Edenic paradise, and we'll go home with market bags and baskets bursting at the seams with rosy beets, leafy greens, just-dug new potatoes, crisp peppers, tender green beans and summer squash, juicy tomatoes, crunchy cucumbers and radishes, spring onions, lettuces, berries, and peaches. Need inspiration for your seasonal bounty? Check out our ingredient-focused Pinterest boards just for market shoppers »»
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Make Blistered Shishitos with Crispy Salami and Oregano Oil
Summer's here! Our favorite thing about drifting from spring into warmer weather is the way afternoon get-togethers linger longer, with laughter and conversation stretching as long as the twilight, and small plates make a meal with minimal effort or planning. Such evenings are all about having good ingredients on hand and a few tricks up your sleeve. This recipe's sublime as a whole dish, but we guarantee you'll be spooning this garlicky oregano oil onto everything from cucumber tomato salad to cheese toast! Read More and Get the Recipe »»
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Mamma Jamma Ride Kick Off Party
May 22nd 6:30 pm - 8:30 pm 1320 E 51st Street, Austin, TX 78723 Sawyer Hall. More info here »
Spring dinners at ASTI Trattoria and FINO Restaurant Patio & Bar
Benefiting SFC during the month of May. Click here for menus and more info »
“Dirt: the Movie”
Screening and Potluck Dinner Tonight 7-10 pm at Community in Action. More info here »
North Austin Community Garden Grand Opening and Documentary Film Premier
Saturday, May 17th 10 am-noon. The garden is Austin’s first artist-led community garden, integrating artistic innovation with functionality and sustainability. More info here »
Food Revolution Day is Friday May 16th!
Jamie Oliver will be live online sharing a recipe for Rainbow Salad Wrap. Click here to find out how you can join the lesson and take part in the day’s activities »
Chef Demo at SFC Farmers’ Market at The Triangle
On Wednesday, May 21st, Chef Maffei from Finn and Porter will be at the market, grilling up seasonal savory bites with fresh herb salad from 5:30-6:30. Come on out and join the party!
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 sweetened, infused vinegar 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 »
Interested in facilitating land use for growing food in Austin and Travis County?
Join the Sustainable Food Policy Board in creating a Farmland Preservation and Access Working Group! The initial meeting will be May 21, 11:45 am - 1 pm in the Street Jones Building, 1000 E. 11th St., 400A. For more info, contact Edwin Marty »
Upcoming SFC Volunteer Orientations
At Sustainable Food Center, May 27 and June 17. RSVP is required. Click here for more info »
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SFC FARMERS' MARKET REPORT
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Parsley, sage, rosemary, and thyme . . . And basil, chives, and mint, too! May is herbs month at SFC—we’re celebrating an abundance of these fragrant, intensely-flavored edibles at the farmers’ markets. Think pesto, mojitos, marinades, compound butter and oh-so-much more—visit the markets to see what’s growing. Want inspiration for your market finds? Visit our Edible Herb Garden Pinterest Board and let these special culinary botanicals be a true love of yours.
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