A Veggie Story: Part II – The Feast

 

When you last saw us, we were still packed into our rimy rig, barreling east and bound for the land of bats and “keeping it weird.”

We were envious of our friends who went home to Houston dinner tables, but our veggie sense was telling us we were meant for something special in Austin. Food Day was quickly approaching, and the humans at the Michael & Susan Dell Center for Healthy Living always had something fun planned to celebrate.

Every October 24th, thousands of people, fruits and veggies across the country host and participate in events and activities to appreciate and celebrate real food like us. Food Day, which is coordinated by the Center for Science in the Public Interest (CSPI), is a day to pledge change. Change in our individual diets as we attempt to eat healthier, more affordable and more sustainable. Change in our communities through activities that support our local food systems like farmers’ markets and farm-to-table programs like Farm to Work. And change in the policies that affect the way our whole country produces and sells food.

We, the produce of the Farm to Work produce basket, were thrilled to learn that the theme of Food Day 2015 was “Toward a Greener Diet,” because how could you get greener than us? We are as healthy, affordable and sustainable as they come. Just ask Chandler Rothbard, the executive chef at Animal Farm, who drops us off at our Farm to Work sites every Wednesday. “There are several factors that go into creating a sustainable space at Animal Farm,” he explains. “From zero waste to the production of our own soil and compost, sustainability is a major value driving the way we farm.”

In addition to growing USDA organic produce, Animal Farm spreads the educational seeds of green farming by teaching visitors about their sustainable growing practices. “We’re big on education. We also host dinners and yoga retreats to bring more people to the center.”

We finally arrived at the UT School of Public Health Austin Regional Campus pickup site on the corner of 16th and San Antonio. As Chandler pulled open the door of the truck, we were hit by a wave of thick, warm air. But no amount of humidity could dull the brightness that came from the smiles of the spirited customers that waited patiently for their baskets.

The last box to leave the truck, we were brought home by Julie Latcham, the Center’s new Events Coordinator with a flair for fashion and talent in photography and cooking. We quite enjoyed our transformation from dirt to delicacy as Julie carefully cleaned, prepped and cooked us into a delicious meal.

“The best part of cooking these recipes was how fresh everything tasted,” says Julie. “I loved how colorful the dish turned out!”

You know how humans are always trying to discover the meaning of life? Well ours is simple: vitality. Eating sustainably and consciously doesn’t just improve the health of our physical bodies; eating sustainably improves the health of our whole food system. And we, the produce of your Farm to Work basket, are proud to play a part.

Happy Food Day 2015, y’all! Be sure to tag us in your food posts (even if they aren't as pretty as Julie's) and include @msdcenter and #FoodDay2015 for replies from a Registered Dietitian, #RDFoodFacts.

Authored by: Harry Hungarian Pepper, Trina Thai Eggplant, Seymour Squash Blossom, Albert Arugula, and Camille Cucumber.

Photos by Julie Latcham

Interested in the recipes that Julie cooked? Click the links below to see how she did it!
Farmers' Market Fettuccine
Arugula Cucumber Salad