There are two people who have gone above and beyond to help us out at Abundant Acres. One is George Kephart, who is our Bedford host, along with his wife Monique. After work, George comes to Victoria Park and picks up the Bedford shares to take back to his place. He checks in with his neighbours to see what they want and he tries to pick those items up for them. He’s going way above and beyond to help everyone out. Why? “It creates community,” he says with a smile. That’s probably why he and Monique host popular music nights in their home. Last Saturday George happily reported that any extra produce from the Bedford distribution (and his garden) is now going to his neighbours, who make a big soup, and bring it to the soup kitchen at their church.
Even though George is busy teaching and doing research in Epidemiology at Dalhousie University, he finds time to come up to the farm and help us out. He works right alongside the crew, pitching in with whatever needs to be done.
I haven’t even met our other extraordinary volunteer, Matt Cronk, but he is doing us a huge favour every Saturday at the Seaport Market! Matt shows up early, helps with set-up, and sells produce and eggs like a pro. He works all week for Lay-Z-Boy, distributing product and organizing sales throughout the Maritimes. But Matt is no lazy boy, working hard with Dakota, his sister-in-law, and Isaac, David’s son, to make our market stall a success. David worked with him one weekend and was mighty impressed with his enthusiasm and giving spirit.
Thanks so much George and Matt!
Here are some photos from the farm over the last week:
My other nephew Leo wanted to drive Lori’s dad’s tractor
Raw Zucchini Hummus
(thanks to Erin Cash)
makes 1 1/2 cups
1 cup diced zucchini (peeled and seeds removed if using a really large zucchini)
1/3 cup raw tahini
1/4 cup fresh lemon juice
2 cloves garlic, minced
1/4 teaspoon sea salt, plus more to taste
2 teaspoons ground cumin
Add all ingredients to a food processor and blend until smooth. Adjust seasoning to taste and serve chilled. It’s a bit thinner than regular chick pea hummus, but delicious. Also great as a salad dressing.
(thanks to Wendy Scott and Karen Rodriguez). This recipe comes highly recommended.
- 1 pound beets
- 1 minced shallot
- 2 teaspoons Dijon mustard
- ¼ cup sour cream
- lemon juice to taste
- chopped dill
- shredded cabbage
- a chopped hard-boiled egg
- Peel and grate 1 pound beets.
- Make a dressing with 1 minced shallot, 2 teaspoons Dijon mustard, 1/4 cup sour cream, lemon juice to taste and chopped dill.
- Add shredded cabbage and a chopped hard-boiled egg.
- Garnish: Parsley.