By Mallory Froman

Ingredients:
3 pound Beef Roast
1 Jar of Ricante Chimichurri Sauce (or make your own)
1 head of Cabbage (roughly chopped)
2 bunches of Carrots (washed and peeled)
2 TBS Avocado Oil 
Salt and Pepper to taste

Directions:

• Preheat oven to 400 degrees F
• In an Instant Pot place roast and 1 cup of water (salt and pepper to taste) in and pressure cook for 1 hour on high.  Let it naturally release pressure. 
• While beef is cooking, place carrots on roasting pan (making sure they're not touching) and drizzle with avocado oil.  Roast for 45 minutes or until browned. 
• Take the cooked roast out, leaving the liquid in the pressure cooker.  Shred beef and add jar of Ricante Chimichurri Sauce to the beef and coat well. 
• Place chopped cabbage in pressure cooker (with leftover juice) and pressure cook for 5 minutes.  Release pressure after 5 minutes.
• On a plate, add cooked cabbage.  Layer Chimichurri shredded beef on top!  Serve with a side of roasted carrots and enjoy!

​We recently posted a blog about the historic racism that has faced Black farmers, and its legacy in the farming landscape today. To recap, Kentucky only has 1.4% Black farm-owners due to a history of racist policies and discrimination in the agricultural sector. This needs to change.
 
A small but important step is getting money directly into the hands of Black farmers. The Community Farm Alliance, in partnership with Black Soil: Our Better Nature, is launching the Kentucky Black Farmer Fund. This fund is an incredibly important step towards racial equity in the family farming sector.
 
Barr Farms is making a commitment to donate at least $200 annually to support Black Farmers in Kentucky. (It still feels small, but we’re doing what we can).
 
Will you join us in contributing? If each of our current CSA members donated $25 right now, The Black Farmer Fund would reach the first goal of $10,000. 

 
Making a living as a farmer is hard no matter what. Our ancestors worked hard and barely got by most days. However, one only has to scratch the surface of the history we've been taught to see the vast injustices and discrimination Black, Indigenous and People of Color farmers have faced in each decade that white farmers did not. As white farmers, it's time to name those injustices and actively work toward building racial equity in farming. 
 
Centering racial justice and working together is the only way we will build a local food system that works for everyone. 
 
 
To learn more about the Kentucky Black Farmer Fund click here.
 
To learn more about the history of racism in farming click here.
 
To contribute directly, click here:

contributed by Mallory Froman

Ingredients:
1 C. Shredded Zucchini (water squeezed out)
2 C. GF Oat Flour
1/2 C. Coconut Sugar
2 eggs
1/4 C. Coconut Oil
1 TBS Cinnamon
1 tsp. Soda
1/4 C. Mini Chocolate Chips (Enjoy Life brand)

Directions:

Preheat the oven to 350 and grease a loaf pan.
Melt Coconut oil.  
Cream together eggs and coconut sugar.
Blend in melted coconut oil.
Mix in oat flour, soda, and cinnamon.  
Gently fold in zucchini and chocolate chips.
Pour into a greased loaf pan and bake 25-30 or until a toothpick inserted into the middle comes out clean!

Ok, so I'm obsessed! I think I've reposted this at least once before, but I keep going back to it, adapting the recipe to fit what I have in my fridge. I'm not exactly a fan of hiding greens to get kids to eat veggies, but I am a fan of including veggies in almost everything I eat! The squash makes these moist and delicious. This recipe was originally created by Mallory Froman, and I just keep adapting it to use what I have. Thanks for a great base recipe, Mallory! I adapted this to make about one and half dozen muffins because I like to just use the whole can of coconut milk, and I have a six-tin muffin tin.

Gluten Free Chocolate Kale Squash Muffins
​
Ingredients:

• 3 C. Oat Flour (make your own by blending GF oats in a food processor)
• 1/2 C. Cocoa Powder
• 1 tsp. Baking Soda
• 1/2 tsp. Salt
• 1 C. Coconut Milk (canned/full fat)
• 2 C. Fresh Kale (one full bunch)
• 2 C. seeded summer squash or zucchini (two medium squash)
• 2 Bananas
• 2 tsp. Vanilla
• 2 eggs
• 1/2 C. Maple Syrup (or more to taste)
• 1/2 C. Melted Coconut Oil

Directions:

1. Blend oats in a food processor, then transfer to a bowl. Add cocoa powder, baking soda and salt. Set aside.
   
2. In the food processor pulse kale until small. Blend bananas, kale, and coconut milk until very smooth.  Pour into a bowl.
3. Switch to shredder attachment of the food processor. Seed summer squash or zucchini by slicing into long quarters, then cutting out the middle triangle that holds the seeds. Shred seeded summer squash in processor. Switch back to bad attachment, and blend shredded squash with kale mixture. (you could also do this with a blender). Transfer to a bowl.
   
4. Add remaining wet ingredients and stir well (vanilla, eggs, maple, melted coconut oil).
5. Add all the dry ingredients and mix well (oat flour, cocoa powder, soda, and salt).
6. Grease muffin tins.  Scoop batter into muffin tins filling 3/4 of the way up.
7. Bake at 350 for 25-30 minutes or cooked through (they’ll start to crack and little on the top).