Spring Eats; Our Favorite Recipes this March!

The abundant spring season always seems to remind us of our blessings! These plentiful, and nutritional foods bring inspiration and gratitude to our minds and bodies; allowing us to further ECHO’s mission and help people on a daily basis. With this abundance and over pouring appreciation for this Earth, ECHO has created a new blog post, giving readers recipes for each meal of the day; using all seasonal, spring produce! Crafting this post was really inspiring, and allowed team members at ECHO to share their own favorite recipes this month! Nothing seems to bring people together, as much as a homemade meal! With that being said, here are our favorite seasonal, go-to recipes for the month of March!

Our Favorite Spring Foods:

1.     Fava Beans

2.     Spinach

3.     Asparagus

4.     Strawberries

5.     Kiwi

6.     Cherries

7.     Apricots

8.     Peas

9.     Artichokes

10.  Beets

11.  Spring onions

12.  Parsley

13.  Basil

14.  Dandelion

15.  Radishes

16.  Broccoli

17.  Mushrooms

18.  Celery

19.  Avocado

20.  Garlic

Keto-Friendly Breakfast Wrap

BREAKFAST

Yields 2-4 servings

Ingredients:

- 2 cups of fresh spinach

- ½ cup of grated low-fat mozzarella cheese

- 1 egg

- fresh basil/oregano to taste

- salt & pepper to taste

- ¼ teaspoon of garlic powder

Our favorite foods to fill our wraps:

-Eggs

-Tofu

-Tempeh

-Cucumber

-Breakfast meats

-Cheese

-Lettuce

-Tomato

-Hummus

-Carrots

Directions:

Preheat your oven to 400 degrees Fahrenheit.

Blend the cheese and spinach together using a food processor.

Stir in the egg, herbs, and salt and pepper.

Spread the mixture evenly onto a baking sheet, lined with parchment paper (you want the mixture to be spread about ¼ inch thick maximum).

Bake about 15-18 minutes, or until dry and golden brown.

After removing your wrap from the oven, TAKE IT OFF THE PARCHMENT PAPER and allow it to cool completely, before you start to slice it.

 Fill your flatbreads with your favorite foods! Enjoy!

Photo Credit: Facebook.com

Strawberry-Kiwi Protein Smoothie

BREAKFAST

Yields 2 Servings

Ingredients:

- 1 kiwi, peeled and chopped

- 1 handful of frozen strawberries

- 1 banana

- 1 cup of milk of your choice

- 1 dash of maple syrup

- 1 Tbsp of protein powder of your choice (vanilla flavored)

Directions:

Combine all the ingredients into your blender.

Blend on high until completely smooth and there are no strawberry or kiwi chunks. Add more milk or ice for your desired texture. Enjoy!

 Photo Credit: Nutribullet

Seasonal Veggie Sourdough Toasts with Avocado

SNACK

Yields 2 servings

Ingredients:

- 2 slices of sourdough bread

- 1 avocado

- 1 radish, sliced very thin

- salt & pepper to taste

- sprouts of choice (we like to use broccoli sprouts and sunflower sprouts)

- 1 tomato, cut into 4 slices (2 slices per toast)

- (optional) drizzle of good quality olive oil, coconut aminos, and/or sriracha.

Directions:

Toast your sourdough bread slices to your liking. While they are toasting, smash up your avocado into a small bowl; add salt & pepper, and a squeeze of lemon juice.

Slice your watermelon radishes very thinly, set aside. Slice your tomato and drizzle with extra- virgin olive oil (or anything above); top with salt and pepper.

Smear the smashed avocado onto the toasts. Follow the avocado with the sliced radish, sprouts, and then top with tomato slices. Add extra toppings of your choice! Enjoy!

Fava Bean and Shaved-Asparagus Salad

LUNCH

Yields 8 Servings

Ingredients:

- ¼ cup coarsely chopped raw pistachios

- 1 ½ cups, shelled fava beans

- salt & pepper to taste

-1/3 cup of olive oil

- 1 bunch of fresh asparagus, sliced thinly, lengthwise (preferably on a mandoline)

- 2 tablespoons of white wine vinegar

- 2 cups of arugula

- 1 cup of watercress spinach

-1/4 cup of mint leaves

- 2 Tbsp of tarragon leaves

- 2 Tbsp of chopped spring onion (approx. 2 stalks)

-1 cup of golden cherry tomatoes, cut in half

- juice of 1 lemon

-1 Tbsp maple syrup

Directions:

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until fragrant but not browned, 5–8 minutes. Let cool.

Cook fava beans in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain, remove skins, and transfer beans to a small bowl.

In a separate, small bowl combine: spring onions, vinegar, lemon juice, salt & pepper; set the mixture aside for a few minutes.

Whisk the olive oil and maple syrup into the spring onion mixture.

Combine beans, asparagus, watercress, arugula, mint, tarragon, and cherry tomatoes in a large bowl; add vinaigrette and pistachios and toss to combine. Top with fresh cracked pepper. Enjoy!

 Photo Credit: bonappetit.com

Spring Veggie Soup

DINNER

Yields 4 servings

Ingredients:

-2 Tbsp of olive oil

- 2 medium carrots, diced (approx. 1 cup)

- 1 medium size leek, trimmed and diced (approx. 2 cups)

- 1 celery stalk, diced (approx. 2/3 cup)

- Salt & pepper to taste

- 2 garlic cloves, minced

- 5 cups, unsalted stock of choice

- 1 pound of small red potatoes, quartered

- 1 cup of frozen green peas

- 1 cup of sliced asparagus (cut into 1 inch chunks)

- 1, 15-ounce can of cannellini beans, rinsed and drained

- 2 cups of fresh spinach

- 1 teaspoon of fresh thyme

- ¼ cup of fresh, torn basil

- (optional) parmesan cheese, grated

Directions:

Heat a large saucepan over medium heat. Add oil; mix through to coat.

Add carrots, leek, and celery; cook 5 minutes, stirring occasionally.

Add salt, pepper, and garlic; cook 1 minute, stirring frequently.

Add stock; bring to a simmer over medium-high heat.

Add potatoes; reduce heat to medium, and simmer 8 minutes or until potatoes start to soften. Add peas, asparagus, and beans; simmer 4 minutes or until vegetables are crisp-tender. Add spinach, thyme, and basil last; cook 1 minute. Ladle soup into bowls; top with cheese or hot sauce. Enjoy!

Photo Credit: MyRecipes

Spicy Garlic-Roasted Beets

DINNER

Yields 4 servings

Ingredients:

-1 bunch of large red beets, cubed

-salt and pepper to taste

-1 Tbsp of olive oil

- 1 clove of garlic, minced

- 1 tsp of red pepper flakes

- 1 tsp of ground turmeric

- 1 tsp of paprika

-1 tsp of dried oregano

- 1 Tbsp of maple syrup

- 1 tsp of dried oregano

Directions:

Wash and peel the beets.

Once that is done, preheat your oven to 375 degrees Fahrenheit.

Cut the beets into 1- inch thick cubes. Toss them in the olive oil, spices, and garlic.

Place the beets onto a baking pan lined with parchment paper.

Bake your beets for 35-40 minutes, flipping occasionally.

During the last 5-10 minutes of baking, drizzle the maple syrup over your beets and toss once more. Allow them to finish cooking. Once they are done, season with fresh cracked pepper, and serve warm. Enjoy!

Photo Credit: Taste

Homegrown Dandelion-Ginger Tea

BEVERAGE

Yields 3-4 servings

Ingredients:

- 2 cups of young, dandelion greens and flowers; rinsed clean.

- 1-inch chunk of fresh ginger, peeled & grated

-the juice from half of a lemon

-sweetener of choice

-dash of cinnamon

Directions:

Place the 2 cups of dandelion into a sauce pan.

Cover it with about 4 cups of water. Bring it to a boil, cover and remove from heat. Add your fresh ginger.

Allow your dandelion tea to infuse for AT LEAST the next 3 hours.

Once your tea has steeped, strain out the dandelion and ginger and reserve the liquid for tea. Add the lemon juice and cinnamon before drinking. Chill your leftover tea in the fridge. Enjoy!

Photo Credit: mix.com

Upcoming Events:

ECHO’s Annual Global Food and Farm Festival

Date: Saturday, March 16, 2019 9am-3pm

Tickets on sale NOW online!

$5 presale, or $7 at the door, the day of the event.

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Works Cited:

Roman, Alison, and Alex Lau. “Fava Bean and Asparagus Salad.” Bon Appetit, Bon Appétit, 21 May 2016, www.bonappetit.com/recipe/fava-bean-asparagus-salad.

Rose, Amanda. “Dandelion Tea for Fluid Retention, Blood Pressure, Blood Sugar, and More!” Fresh Bites Daily, 26 Apr. 2018, www.freshbitesdaily.com/dandelion-tea/.

“Seasonal Produce Guide.” Nutrition Education Materials | SNAP-Ed Connection, snaped.fns.usda.gov/seasonal-produce-guide.

“Spring Vegetable Soup.” MyRecipes, My Recipes, www.myrecipes.com/recipe/spring-vegetable-soup-0.

Intern Spotlight: Dani Hurlbutt

Hello! My name is Dani Hurlbutt, the current Lowlands Intern. I arrived at ECHO in January of 2018 with wide eyes and a hungry spirit to learn all that there is about tropical agriculture, sustainable community development, and effective training strategies. My journey to ECHO began in 2015 after I graduated from the University of Wisconsin – Madison with a degree in Plant Pathology. I spent some time overseas in West Africa where God started to knit together my passions for the natural world, sustainable solutions to hunger, youth development, and most importantly, seeing Christ glorified. It was in West Africa that I first heard about ECHO as an incredible space to explore these passions.

And what an incredible space indeed! When I first made it to the farm, I had in my back pocket some Midwest gardening skills, which seemed to fade in the shadows of the mighty jackfruit and mango trees. However, slowly but surely I began to learn not just the plants but also their uses, sustainable agricultural techniques, and the tools and skills to train and teach others these methods. I am learning new things daily but know I still have a long way to go. I am humbled that our God uses us as we come to Him. 

I will be finishing up my internship in February 2019, and I am hoping to go to graduate school to study education in order to become the best teacher and trainer I can be. I desire to communicate the information I have learned at ECHO as effectively as possible, empowering others to love God’s world, care for it well, and care for their communities in ways that honor Christ. I am so thankful for the many skills and lessons I have learned while at ECHO, and I pray that I will be a blessing to those I meet in the future. 

Conference Inspires

Van Hutchinson Shares His Experience at the ECHO International Agriculture Conference

Over the last few years, I got involved in several community gardens and the name “ECHO” kept reverberating through the “idea-sphere.”  Finally, I was able to attend an ECHO conference. Surrounded by kindred spirits in a sea of science and experience-based field knowledge, I felt like dozens of roads in my life had converged on an amazing hub for people and ideas united in the pursuit of ending hunger and bettering lives. I was inspired.

I was inspired at the conference because of the focus on devotions and worship time. In an outdoor workshop the leader began with a simple, powerful prayer and then transitioned into an introduction to “Farming God’s Way.” It was just so perfect—I felt SO connected with the Holy Spirit and His plan for food and the earth!

I was inspired by the innovative solutions like the biodigester, a technology that neutralizes toxins while converting waste into a non-polluting energy source! 

I was inspired by the people I met and the work they are doing. I got to know some great people, including the leaders of Buckets of Rain, a team of volunteers using community gardening to reach Detroit’s urban poor. Attending the 25th Annual International Agriculture Conference was a highlight of my year. 

Treworgy Orchards donates funds from a “tip jar”

How one small family orchard is making a big difference

Article by Maddie Christy

In its first season, Treworgy Orchards failed. Gary and Patty Treworgy planted a whole bunch of apple trees only to watch them all die. They thought maybe the business of being farmers wasn’t for them. Instead, they decided to give it another try and plant just one acre the next season. This time, the apple trees survived. Acre by acre, they expanded. From apples to pumpkins and then onto berries, Treworgy Orchards has been growing ever since. 

“We have learned that it doesn’t take much to make a difference, and it’s exciting to extend the invitation to others to be part of it.”

— Jon Kenerson

About 19 years ago, the family-run farm in Maine added an ice cream shop, a petting zoo, and a corn maze. Today, Treworgy Orchards offers a full farm experience. From May to December, activities include strawberry picking, hayrides, and even cutting fresh Christmas trees.

At Treworgy Orchards, you are encouraged to pick your own fruits and vegetables. They are passionate about getting families out on the farm and making memories together. But it’s about even more than that. 

“Our main focus is to create spaces where people can connect in community and where they can connect with the land through agriculture,” said Jon Kenerson, CEO and son-in-law of the Treworgys. “We hope it’s a place where people can connect to God through those experiences in community.”

The ECHO tip jar sits at the counters anywhere there is a register at Treworgy Orchards. | Photos courtesy of Jon Kenerson

That’s where ECHO fits in perfectly with the mission of Trewory Orchards. 

“When I started looking into ECHO our visions really aligned, it just seemed like a natural partnership,” said Kenerson. “ECHO is working with agriculture to do dignifying and meaningful work for some of the most impoverished people in the world.”

Treworgy Orchards wanted to partner in that work. They began supporting ECHO a couple years ago as part of their regular charitable giving. Since generosity is a core value of the business, they give 1% of their overall sales every year to multiple charities. 

The staff at Treworgy Orchards were recently inspired by their ice cream supplier to go above and beyond in their giving by donating the money they collected in tips jars. They graciously decided that these additional proceeds would also go to ECHO. To Kenerson, specifying that the money in the tip jars goes towards ECHO was a wonderful way to give back with the success they’ve been given and raise awareness at the same time. 

Treworgy Orchards sees their donation with the tip jars as only the tip of the iceberg. 

“So many of us have been given so much, and I think we have a responsibility to give to those who are less fortunate than us,” said Kenerson. “We have learned that it doesn’t take much to make a difference, and it’s exciting to extend the invitation to others to be part of it.” 

They hope the tip jars are a way of inspiring others to find a creative way to partner with organizations they care about.

Creative Capacity Building

An ECHO training in Creative Capacity Building turns this small soap-making business into a vehicle of change in Magreth’s community. Article by Magreth Omary

My name is Magreth Omary and I am married and God has blessed me with 4 children. My income comes from making batik cloth, stools, embroidery work, and soap which gives me the most income. I own a small shop, a meeting point of my customers who love my products.

Three years ago I was able to attend a Creative Capacity Building training which involved farmers, local fabricators, and entrepreneurs like me. Prior to the CCB training, I faced a challenge of cutting solid soap into straight, attractive bars. This gave a low quality and price to my product compared with factory products. 

The CCB training was an eye opener. The facilitators gave us a chance to cite technology challenges we face and divided participants into groups tasked to develop solutions to those challenges. My group focused on creating a soap cutter. At the end of the workshop, my group had come up with a prototype that could be tested and improved. After the workshop, I took the lead as a champion to continue improving the machine, and with micro-grants I was able to continue working toward a working product. I now have a version of a cutter that performs very well.

“After the workshop I took the lead as a champion to continue improving the machine...”

— Magreth

The attractiveness of my soap bars drastically changed and I am seeing increased prices and sales. Now government authorities would like me to register my business and to shift my factory from my home to a new location near to a road. This challenge I struggle with but I know I will overcome it. 

I wish for my children to attain entrepreneurship skills and do better than what I’m doing now. I also have a passion to help my fellow women especially those abandoned by their husbands and widows. The skills that I gained from the training have helped my confidence. I have done more than I was trained for and have trained two fellow women on soap making and developed soap cutters for them. Their businesses are growing well. Six more women are negotiating with me so that I can train them as well. I have been conducting training for women groups and my testimonies really inspire them. One exercise introduced by the CCB trainer, making an elevated corn storage using only two sheets of paper, motivated me. Initially I thought that it was impossible but through trying different ways we finally made a structure that carries 15 cobs. This helps me to believe that things are possible by doing.