The Soul of Food 2023 Session 3: For the Love of Greens
Photo by Gregory Anderson.
We had such a glorious afternoon of greens at the Walt L. Shamel Garden for the 3rd session of The Soul of Food this past Saturday!
We began by getting grounded in some collards poetry written by Sara Makeba in The Heirloom Collards and Crop Stories “Collards” magazine, and then got into tracing some of the many greens (and green preparations) that have crisscrossed roots throughout African and Indigenous diasporas (e.g. amaranth/callaloo and taro leaf to sweet potato greens and rainbow chard).
After some plant mapping attendees got to chopping up some of the greens we’d planted in June at the Deep Routes Garden in East New York Farms (e.g. Old Timey Blue and Green Glaze collards) which went into a punchy slaw, while a raspberry vinaigrette brightened up our baby greens in a wilted greens salad with mid-summer tomatoes.
Also from the Deep Routes garden were some green onions that made their way into a tasty cheddar, scallion cornbread 🤩
Big thanks to @greenthumbnyc for making series like these free to the public and also capturing portions of the event, and to the Walt L. Shamel Garden leaders for hosting us.
Photo by Gregory Anderson.
Photo by Gregory Anderson.
Participants chopping old timey blue collards. Photo by Maya Marie S.
Participants chopping tomatoes. Photo by Maya Marie S.
Demonstrating all the ingredients coming together. Photo by a participant named Sharon.
Demonstrating all the ingredients coming together. Photo by a participant named Sharon.
Demonstrating all the ingredients coming together. Photo by a participant named Sharon.
