From Mallory Froman

​​I've had such an abundance of peppers lately (from out garden and the CSA) that I decided to pickle some!  The kids love them.

Ingredients:
1 C. White Vinegar
1 C. Water
2-3 cloves of garlic
2 TBS Honey
2 Bell Peppers Sliced thinly

Directions:
In a pot, bring water, vinegar, and honey to a boil.  While the vinegar mixture heats up, place pepper slices and garlic in a glass jar.  Once the vinegar mixture is boiling, remove from heat and let cool slightly.  Pour into jar with peppers and garlic, cover with a lid, and refrigerate.  Wait about 3 days and then enjoy!  Peppers are good for up to a month!

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).

It's garlic time! We just harvested all the garlic for the year. It's been in the ground since last Fall. We save back some of what we harvest to plant the next year. All those garlic cloves? Each one is a seed to be planted.  We "overwinter" the garlic, meaning we plant it in the fall to let it get a good growing start. When it gets cold, the garlic goes dormant, and then in the Spring when the weather gets warmer, it already has a head start to shoot up!

There are so many different varieties of garlic. We grow a few.  

There are three main parts of the plant you can eat at different growing stages:
Garlic scapes
Green garlic
Garlic bulbs (what you know of as "garlic")


​

I made this the other night, and it was delicious!! A hit in my house. I actually used broccoli and cauliflower, but I think it could be used with most any vegetable. The "template" here would be a base of white sweet potatoes, topped with roasted veggies, then shredded chicken, topped with curry sauce. Yum! I made a chicken straight from frozen in my Instant Pot (yes, you can do that!! on the pressure cooker setting), and now I have shredded chicken for the week for lunches or an easy dinner.

Recipe created and submitted by Mallory Froman. 


Ingredients:
1 bunch of Bok Choy (chopped)
3 Heads of Broccoli (chopped)
3 TBS Avocado Oil
1 tsp salt
2c cooked and shredded chicken 
2 white sweet potatoes halved
1 jar of your favorite curry sauce (I used Yai’s Yellow Curry)

Directions:
1. Preheat oven to 450
2. In a large bowl combine broccoli, bok choy, avocado oil, and salt. Spread on roasting pan and roast for 15-20 minutes or until broccoli is crispy. 
3. In a sauce pan, warm curry sauce on low heat until it simmers. 
4.  To roast white sweet potatoes, drizzle avocado oil over flesh, and place on roasting pan flesh side down. (Takes about 30 minutes at 400 degrees)
4. Assemble bowls. Add chicken, half a white sweet potato, and roasted broccoli and bok choy. Spoon desired amount of curry over and enjoy! 

Looking for a great curry sauce recipe? Try this one from All Recipes https://www.allrecipes.com/recipe/25881/basic-curry-sauce/

This is a recipe created and submitted by Mallory Froman
​
1 head Cauliflower (in florets)
1 head Broccoli (in florets)
1 bunch Sugar Snap Peas (chopped)
1lbs ground Pork (cooked and crumbled) 
1/2c. of Orange Juice (fresh if possible)
1C. Coconut Aminos
1tsp. Garlic Powder
1 tsp. Ginger Powder
3 TBS Avocado Oil

Directions:

Preheat Oven to 430.  While the oven is heating up, coat veggies with Avocado Oil and arrange on roasting pans.  Bake for 20-30 minutes until veggies are golden brown and crisp.  

While veggies are cooking, whisk together Orange Juice, Coconut Aminos, Garlic Powder, and Ginger.  Once veggies are cooked, toss together in a mixing bowl with OJ and Coconut sauce and cooked ground pork until everything is well coated.  

Serve warm with a side of rice!

​As owner and operators of Barr Farms, we, Adam and Rae, affirm and assert that Black Lives Matter.[1]  We share in the grief and anger of the recent killings of Breonna Taylor and George Floyd, and the historic and ongoing systems of racial discrimination, we wanted to speak to racial injustices and our racial justice commitments in the local food and farming sector.

We support Black lives not just in general or as consumers of our food, but also supporting Black farmers, and supporting efforts for Black communities to own the means of production. Black Farmers Matter.
 
There is inequity in the food system.  We’re committed to food justice, but by “food justice,” we mean not only making good food accessible to everyone. 
 
Barr Farms Food Justice definition: 

1. A robust local food system that makes high quality, chemical-free food accessible to everyone, regardless of income, race, geography or other factors, raised in a way that enhances soil and the environment and that financially supports local farms and farm workers.
2. Recognizing that the mainstream food system is nested in our society that includes classism, racism, urbanism and other oppressions and working to build just systems.

In Kentucky, Black farmers account for only 1.4% of farmers (farm owner/operators). This low representation is not by accident. It’s based in centuries of racist policies and practices, whether intentional or unintentional. 

The history of injustice in the society and in agriculture is well documented. Even as recently as this century, Black farmers were discriminated against at the USDA.
​
“The history of U.S. agriculture is inseparable from the history of U.S. racism. Indigenous land dispossession, slavery, the ongoing exclusion of racial minorities from federal agricultural programs and support systems, present day exploitation enabled by lack of labor protections for agricultural workers, and disempowering immigration policies are all examples of the ways in which racism has been woven into agriculture on every level since this land was colonized,” states the National Young Farmers Coalition Racial Equity Toolkit.
With these historical and current inequities, Adam and Rae are both personally committed to making racial equity a priority, not just in our personal lives, but in our public life as well. 
 
Barr Farms is committed to:

• Continuing to grapple with the privilege of land acquisition, passed on through seven generations until today. This land is Cherokee land. (Also, Osage, Shawnee and Adena)
• Understanding our privilege of accessing grants and loans through USDA, Farm Credit and other organizations.
• Ensuring our food is accessible, through participation in New Roots, an organization that is founded on principles of collective organizing and building community power.
• Continuing to learn from Black farmers, be supportive of and attempt to build true partnerships with Black-led farm organizations.
• Financially supporting Black-led and people of color led farmer organizations as we are able.
• Farming is hard, even with privilege. We commit to sharing what we’ve learned when asked and appropriate… not coming in to “save the day” but offering the knowledge resources we’ve built in our farming journey.

 
With these commitments, we also recognize that we fall short in how we have showed up. We’ve showed up in our personal lives, we’ve showed up in discussions and readings and learning, but we have work to do in building true allyship with Black-led organizations and speaking out and showing up in our business.  We commit a lifelong practice or prioritizing racial equity in both our personal and public life.
 

What can you do? 
Learn more, and take action!

Have a conversation... one of the things I love about food, is it's unifying. Whether you agree or disagree with this, make some good food and have a conversation with someone with a different opinion. We all can learn from each other!

Support Black-led organizations helping Kentucky’s Black farmers. A great place to start is:

Black Soil: The mission of Black Soil: Our Better Nature is to reconnect black Kentuckians to their legacy and heritage in agriculture.
 
Kentucky State University: An historically black university with an excellent agriculture and farmer outreach program that serves limited resource and minority farmers. They offer research, grants, workshops for farmers and more.
 
Where can you go to learn more about racial inequity and solutions in the farming and food systems space?
 
Farming While Black by Leah Penniman is an excellent book. Primarily written to encourage new Black farmers, it includes a section for how white people can support. It’s full of important historical and current information, such as how to establish farm cooperatives, the origins of CSA in the Black community, creative financing options and much more.
 
Follow @Sylvanaquafarm on Instagram and Twitter.
 
National Young Farmers Coalition has many excellent articles, and a racial equity toolkit. Highly recommended.
https://www.youngfarmers.org/2020/06/blacklivesmatter/
https://www.youngfarmers.org/2016/09/ending-violence-against-people-of-color-in-food-and-farming/
https://www.youngfarmers.org/2019/02/racial-inequity/
https://www.youngfarmers.org/resource/racialequitytoolkit/
 
 
Food Solutions New England’s 21 Day Racial Equity and Habit Building Challenge: https://foodsolutionsne.org/21-day-racial-equity-habit-building-challenge/
 
 
National Black Farmers Association
http://www.nationalblackfarmersassociation.org
 
https://www.theguardian.com/environment/2019/apr/29/why-have-americas-black-farmers-disappeared


[1] If you’re thinking, “all lives matter,” well of course they do! But if you can’t affirm that Black Lives Matter, then how can all lives matter? The point is that our society treats black lives as if they don’t matter as much as white lives, as seen in the many disparities in our society from health outcomes to the prison system. Saying “Black lives matter” is a way of trying to bring equality.