Urban Roots Produce is donated to hunger relief efforts in Austin and sold at farmers' markets and farm stands
Urban Roots CSA
YouthLaunch's Urban Roots is offering a 17-week CSA (Community Supported Agriculture) program that will run from March to July 2010. We are offering 40 "shares" for people who want to support Urban Roots and receive a variety of fresh produce weekly from the farm. Shares will go fast, so reserve yours today!
NOTE: Our CSA is closed for 2010, but look for opportunities to join for the 2011 season starting this fall! E-mail Ashley if you are interested in joining the CSA in 2011.
Check out two videos done by Meals on Wheels and More and the Capitol Area Food Bank that highlight the Urban Roots' hunger relief work at our News page HERE
Urban Roots' Hunger Relief Partners
Urban Roots Farm Interns donate 40% of their harvest to the following local agencies to help address hunger
relief in Central Texas. In 2009, Urban Roots donated 8,700 pounds.
Caritas
Spring Terrace
Capital Area Food Bank
Meals on Wheels and More
Manos de Cristo
Casa Marianela
Farmers' Markets
During the late spring and summer, Urban Roots sells its produce at the Austin Farmers' Market
Downtown. In the summer, Urban Roots also sells produce at at a WIC farm stand. In late June, we
sell produce at a farm stand on our site at our annual Summer Farm Fest.
In 2009, Urban Roots had a special treat at a May Downtown Farmer's Market. On the Friday before, our youth interns attended a
cooking class with chef Madeline Pizzo from Thai Fresh, where they prepared some delicious recipes using produce from the Urban
Roots farm. The dishes were packed up into small sampler cups that the Urban Roots interns took to the market the following day.
Urban Roots patrons could taste these free samples, pick up a recipe card, in order to get ideas on how to cook seasonally and
locally.
Madeline will be leading a similar workshop this year and we will have samplers at the Farmers' Market on May 15.
Here are the recipes from 2009:
Roasted Potato and Beet Salad with Basil-Garlic Oil
2 cups beets, cut into 1/2" x 1/2" cubes
2 cups potatoes, cut into 1/2" x 1/2" cubes
1/4 cup olive oil
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Basil oil
1/2 cup olive oil
1 cup basil leaves, packed
3 cloves garlic, slightly crushed
sea salt and black pepper
For basil-garlic oil:
Blanch basil in medium saucepan of boiling water for 10 seconds. Drain. Rinse under cold water. Pat
basil dry with paper towels. Transfer to blender. Add oil and garlic cloves puree until smooth.
Transfer to small bowl. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.
Let stand at room temperature for 30 minutes before using.)
While allowing basil oil to cool, roast the potatoes and beets.
Toss the beets with half of the olive oil and salt and pepper and spread onto a cookie sheet so that
there is one one even layer of beets. Do the same with the potatoes. Roast the vegetables until
tender and slightly browned at 450 degrees, about 20 minutes. Remove from oven and let cool.
Combine the roasted beets and potatoes with basil-garlic oil. Serve at room temperature or slightly chilled.
Summer Squash and Green Bean Salad
3 cups mixed summer squash, medium dice
1 cup green beans, cut into 1 inch pieces and slightly "smashed" with back of knife
1/2 cup white parts of spring onions, thinly sliced into rounds
1 cup green parts of spring onion, cut into large pieces
1/2 cup olive oil
1/4 cup vinegar of your choice (white, apple cider, or other flavor)
2 tablespoons of local honey
salt to taste
Combine greens of onion, oil, vinegar, honey and salt in blender and process until onions are pureed.
Toss squash, green beans and whites of onions with dressing and allow to marinate at least 30 minutes
before serving.
Urban Roots' Hunger Relief Partners
Urban Roots Farm Interns donate 40% of their harvest to the following local agencies to help address hunger relief in Central Texas. In 2009, Urban Roots donated 8,700 pounds.
Farmers' Markets
During the late spring and summer, Urban Roots sells its produce at the Austin Farmers' Market
Downtown. In the summer, Urban Roots also sells produce at at a WIC farm stand. In late June, we
sell produce at a farm stand on our site at our annual Summer Farm Fest.
In 2009, Urban Roots had a special treat at a May Downtown Farmer's Market. On the Friday before, our youth interns attended a
cooking class with chef Madeline Pizzo from Thai Fresh, where they prepared some delicious recipes using produce from the Urban
Roots farm. The dishes were packed up into small sampler cups that the Urban Roots interns took to the market the following day.
Urban Roots patrons could taste these free samples, pick up a recipe card, in order to get ideas on how to cook seasonally and
locally.
Madeline will be leading a similar workshop this year and we will have samplers at the Farmers' Market on May 15.
Here are the recipes from 2009:
Roasted Potato and Beet Salad with Basil-Garlic Oil
2 cups beets, cut into 1/2" x 1/2" cubes
2 cups potatoes, cut into 1/2" x 1/2" cubes
1/4 cup olive oil
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Basil oil
1/2 cup olive oil
1 cup basil leaves, packed
3 cloves garlic, slightly crushed
sea salt and black pepper
For basil-garlic oil:
Blanch basil in medium saucepan of boiling water for 10 seconds. Drain. Rinse under cold water. Pat
basil dry with paper towels. Transfer to blender. Add oil and garlic cloves puree until smooth.
Transfer to small bowl. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.
Let stand at room temperature for 30 minutes before using.)
While allowing basil oil to cool, roast the potatoes and beets.
Toss the beets with half of the olive oil and salt and pepper and spread onto a cookie sheet so that
there is one one even layer of beets. Do the same with the potatoes. Roast the vegetables until
tender and slightly browned at 450 degrees, about 20 minutes. Remove from oven and let cool.
Combine the roasted beets and potatoes with basil-garlic oil. Serve at room temperature or slightly chilled.
Summer Squash and Green Bean Salad
3 cups mixed summer squash, medium dice
1 cup green beans, cut into 1 inch pieces and slightly "smashed" with back of knife
1/2 cup white parts of spring onions, thinly sliced into rounds
1 cup green parts of spring onion, cut into large pieces
1/2 cup olive oil
1/4 cup vinegar of your choice (white, apple cider, or other flavor)
2 tablespoons of local honey
salt to taste
Combine greens of onion, oil, vinegar, honey and salt in blender and process until onions are pureed.
Toss squash, green beans and whites of onions with dressing and allow to marinate at least 30 minutes
before serving.
Farmers' MarketsDuring the late spring and summer, Urban Roots sells its produce at the Austin Farmers' Market Downtown. In the summer, Urban Roots also sells produce at at a WIC farm stand. In late June, we sell produce at a farm stand on our site at our annual Summer Farm Fest.
In 2009, Urban Roots had a special treat at a May Downtown Farmer's Market. On the Friday before, our youth interns attended a cooking class with chef Madeline Pizzo from Thai Fresh, where they prepared some delicious recipes using produce from the Urban Roots farm. The dishes were packed up into small sampler cups that the Urban Roots interns took to the market the following day. Urban Roots patrons could taste these free samples, pick up a recipe card, in order to get ideas on how to cook seasonally and locally.
Madeline will be leading a similar workshop this year and we will have samplers at the Farmers' Market on May 15. Here are the recipes from 2009:
Roasted Potato and Beet Salad with Basil-Garlic Oil
-
2 cups beets, cut into 1/2" x 1/2" cubes
2 cups potatoes, cut into 1/2" x 1/2" cubes
1/4 cup olive oil
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Basil oil
-
1/2 cup olive oil
1 cup basil leaves, packed
3 cloves garlic, slightly crushed
sea salt and black pepper
For basil-garlic oil:
Blanch basil in medium saucepan of boiling water for 10 seconds. Drain. Rinse under cold water. Pat basil dry with paper towels. Transfer to blender. Add oil and garlic cloves puree until smooth. Transfer to small bowl. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill. Let stand at room temperature for 30 minutes before using.)
While allowing basil oil to cool, roast the potatoes and beets.
Toss the beets with half of the olive oil and salt and pepper and spread onto a cookie sheet so that there is one one even layer of beets. Do the same with the potatoes. Roast the vegetables until tender and slightly browned at 450 degrees, about 20 minutes. Remove from oven and let cool.
Combine the roasted beets and potatoes with basil-garlic oil. Serve at room temperature or slightly chilled.
Summer Squash and Green Bean Salad
-
3 cups mixed summer squash, medium dice
1 cup green beans, cut into 1 inch pieces and slightly "smashed" with back of knife
1/2 cup white parts of spring onions, thinly sliced into rounds
1 cup green parts of spring onion, cut into large pieces
1/2 cup olive oil
1/4 cup vinegar of your choice (white, apple cider, or other flavor)
2 tablespoons of local honey
salt to taste
Combine greens of onion, oil, vinegar, honey and salt in blender and process until onions are pureed. Toss squash, green beans and whites of onions with dressing and allow to marinate at least 30 minutes before serving.