That's what happens on a farm!

Fourth-grade students from East Durham visit Wild Scallions Farm

By Allysan Scatterday

“What did you learn about farming today?” I asked one of the fourth graders on our tour of Wild Scallions Farm. “It’s hard work. There’s a lot of walking!” The group of around 25 fourth graders from Maureen Joy Charter School in Durham listened as Farmer Renee talked about the various vegetables, fruits, and flowers that she grows and harvests throughout the year.

For most of the students, this was their first time visiting a farm. They are all participating in the East Durham Children’s Initiative (EDCI) Youth Leadership Council. This group of elementary school students is receiving training to develop leadership skills and become advocates for healthy living in their community. 


EDCI is a non-profit that works with students living in a 1.2 mile radius in East Durham. They collaborate with a number of community organizations, including Farmer Foodshare, to provide ongoing support for children from birth through high school graduation. Many of the children living in this area face significant challenges. EDCI provides support and opportunities to allow these children to thrive and succeed.

Farmer Foodshare is working with EDCI to increase access to and education about fresh food and to help kids start thinking about the food system – from farm to fork. In addition to the farm tour, we’ll be piloting several programs with students living in the EDCI zone -- a mobile farmers market, a community food share program that will provide regular access to fresh food for children and families in the community, and cafeteria taste tests to get kids excited about eating fresh, local food.

The students on the Youth Leadership Council will be directly involved with all of these activities, promoting mobile markets, managing logistics of food share deliveries, and sharing what they’re learning with others. 

The objective of the farm tour was to give students a first-hand look at how food is grown and what life is like for a local farmer. They pulled potatoes from the ground, sampled native persimmons from the orchard, and asked lots of questions about farm life. Farmer Renee graciously and patiently shared her expertise. We’re so fortunate to work with local farmers like Renee who steward the land, grow a diversity of crops, and understand the importance of educating the next generation about how food is produced in a thoughtful, sustainable way.  

Some other things that the students said they learned: 

  • Crops have to be rotated each year to protect them from disease and promote healthy soil.

  • Some small plants (like strawberries) can make it through the winter and survive underneath the frost while others cannot.

  • In North Carolina, there are different varieties of blueberries that can be harvested all summer long.

  • If you plant one potato (the mother potato) like a seed, you can grow lots more potatoes!

  • Unripe tomatoes are not very delicious.

  • Farmers are always experimenting with new plants – sometimes they’re successful and sometimes not!

Perhaps the most interesting lesson of the day was one that we could not have anticipated. The students screamed and squealed when they noticed that Hansel, the friendly farm goat who accompanied us on the tour, was relieving himself. Farmer Renee quickly responded with an important teaching moment – “That’s what happens on a farm!” she said. The students laughed and quickly realized that they were in for an experience. 

Making fresh food a Reality

By Caroline Owens

This summer, Farmer Foodshare partnered with three community organizations through our Community Food Share (CFS) project. For ten weeks, community members at these organizations received deliveries of local produce shares, giving individuals a steady and affordable means of purchasing nutritious fresh, food. You can learn more about CFS in our previous blog post.

To celebrate the bittersweet end of this year’s program, we want to focus on one of our partner organizations -- Reality Ministries. Farmer Foodshare and Reality Ministries have been working together for several years through our Donation Station program at the Durham Farmers Market. Reality Ministries is a faith-led organization that provides opportunities for teens and adults with and without developmental disabilities.

The CFS program aims to help us build more intimate engagement with our community partners. Through their involvement in the program, we’ve been able to share more about our partner organizations with the wider community. The idea is simple -- to build and celebrate community. By making fresh food accessible and convenient, we are creating pathways between those who can’t typically afford fresh food and the small-scale farmers who are growing it.

Kaitlan helps package corn into the shares.

Kaitlan helps package corn into the shares.

We have the privilege of working with a number of small-scale North Carolina farmers through our Wholesale Market program. The CFS program allows us to further connect these farmers with our community partners, building a local food community. You can read more about the farmers who provided food for the CFS program here

Everyone involved with Reality Ministries understands community. Katy Philips, Farmer Foodshare’s Director of Community Partnerships, praises Reality for their ability to understand what it looks like to extend hospitality, making sure that no one is a stranger. 

From left to right: Decarlos’ favorite fruit is watermelon, and he also loves tomatoes! Katy enjoys brussel sprouts, peaches, and okra, and Kaitlan loves corn on the cob and bananas!

From left to right: Decarlos’ favorite fruit is watermelon, and he also loves tomatoes! Katy enjoys brussel sprouts, peaches, and okra, and Kaitlan loves corn on the cob and bananas!

The warmth and hospitality at Reality Ministries is infectious and felt upon entering the door. Two Reality Ministries participants -- Decarlos and Katilan -- have worked with Farmer Foodshare each week this summer as community liaisons, helping to coordinate the CFS program. Kaitlan has been at Reality for a little over a year now and says, “Reality is like my second family --, a big, tight-knit family.” When I asked Decarlos his favorite thing about Reality, the answer was simple -- “Everything!”

The passion that Kaitlan and Decarlos bring to work everyday is contagious. They both arrive with smiles, ready to get to work, and are always up for a new task. Kaitlan’s enthusiasm for her job comes across in her words. “I love the whole thing. I really enjoy it and don’t want it come to an end.” Kaitlan helps participants check in and keeps all of our finances in order. Working with Farmer Foodshare has also introduced her to some new recipes that she never thought she would like, including our Cucumber, Peach, and Corn Salad!

Kaitlan tries out our Cucumber, Peach, and Corn Salad! Recipe here. 

Kaitlan tries out our Cucumber, Peach, and Corn Salad! Recipe here. 

Decarlos acts as our community relations expert, always greeting our share participants with a huge smile -- and frequently a hug. Decarlos ensures that participants have been enjoying their produce and encourages them to try out our weekly seasonal recipes. Katilan and Decarlos also play a vital role in sorting all of the produce into twenty-six shares each week.

Decarlos tells Greg about all of the fresh veggies in his share this week.

Decarlos tells Greg about all of the fresh veggies in his share this week.

The participants in the program always provide us with excellent feedback on their shares and love being able to pick up from Reality. Many of these participants have been personally involved with Reality Ministries as volunteers or as parents of a Reality participant. It is truly touching to hear such positive feedback, not only about our CFS program, but about our incredible partners that work to make a difference in people’s lives each day. Our Community Food Share program brings together so many distinct communities, from farmers to organizations to eaters, around a single objective – increasing access to fresh food.

New Donation Station!

Jackson County rolls out the welcome mat

By Katy Phillips

We are excited to share that the Jackson County Farmers Market in Sylva, NC has launched a Donation Station! They’ve chosen The Community Table as the local recipient agency for all of the collected produce.

On a recent visit to the western part of the state, Allysan, our Volunteer and Communications Coordinator, and I had the opportunity to visit Sylva and meet up with Lisa McBride, the new market manager and her daughter (and helpful market assistant), River. Lisa is new to Sylva (she relocated after falling in love with the sweet mountain town) and is eager to help support local farmers and those in the community who have a difficult time accessing nutritious, fresh food.

The Donation Station should fit right in: Jackson County Farmers Market is committed to nourishing its community by providing an abundance of fresh veggies, botanicals, handicrafts, and local pasture raised meats.  They seek to inspire “regional living” by creating a meeting place for local family farms, entrepreneurs, and local residents of all kinds.  Plus, the market is dedicated to educating the community around sustainable farming practices and eating nutritional foods.  Sounds like our kind of place!


From left: River McBride, Lisa McBride (market manager), and Katy in Sylva, NC

From left: River McBride, Lisa McBride (market manager), and Katy in Sylva, NC

If you are ever in the western part of the state on a Saturday, pay a visit to Sylva and stop by the Donation Station. We’re grateful to have the opportunity join with Lisa and everyone at the Jackson County Farmers Market in helping both farmers and eaters throughout Jackson County. 

-- Katy, Director of Community Partnerships

If you go…

  • The market is open year-round on Saturdays, rain or shine.
  • From April to October, the market operates from 9:00am - 12:00pm in the Bridge Park parking lot in downtown Sylva, across the railroad tracks from Mill Street.
  • Starting in November, the market moves indoors and shifts to slightly different hours: 10:00am – 1:00pm at the Community Table on Central Street.

Community Food Share

How our new program is empowering communities and increasing food access this summer

By Caroline Owens

At Farmer Foodshare, we strive to create a community that provides fresh, nutritious food for people in need and supports hardworking farmers so that they can make a healthy living. This  mission directs the programs that we develop as we work to build a more sustainable and equitable local food system.

This summer, we’ve been busy launching a new program. The Community Food Share (CFS) program arose from a need we recognized in the community. Some of the organizations receiving fresh food from our Donation Stations expressed a desire to have more fresh, healthy food than what we were currently donating. At the same time, we heard from many local farmers that they wanted  to access new markets and earn a fair price. This intersection of growth and need enabled an opportunity to build new connections between our farmers and community partners.

The CFS project is a collaboration that uses Farmer Foodshare’s expertise to support innovative efforts that build long-term food security. The program is run by and for community members in the Triangle who have limited access to affordable, fresh food. We aim to bring more of our farmers’ local bounty to neighborhoods and community partners working to alleviate food insecurity throughout the region.

Working in conjunction with our Wholesale Market, we source fresh, local produce from local farmers in order to build a seasonal “share” of produce for participants. The program functions like a Community Supported Agriculture (CSA) program. For ten weeks over the summer, community members receive an affordable share of fresh produce and eggs. Individuals who qualify for federal nutrition assistance programs receive subsidized shares at an additional discount. We also provide educational materials like vegetable fact sheets and recipes based on the week’s produce.

This summer, we are partnering with three local  organizations -- Reality Ministries in Durham, Iglesia Hispana Emanuel in Durham, and Refugee Community Partnership in Chapel Hill. Each of these organizations serves a different population with limited access to fresh food. Each is a recipient of fresh food from one of our local farmers market Donation Stations and has expressed interest in receiving more food than we are currently able to donate. Given this energy, we wanted to continue engaging these communities  by increasing their ability to purchase fresh food from local farmers. Community members at each site are involved in running the program and distributing the food shares. They also have the opportunity to participate in educational workshops to help address the needs of their community.

Our hope is that the CFS program  will help increase access to fresh food for a diverse group of community members and build long-term food security by addressing distributional constraints to accessing fresh, nutritious food from local farms. Our aim is for the program  to be democratically developed, giving a voice to food-insecure community members to have influence in building fresh food access and educational materials that meet their specific and unique needs. Participants have had the opportunity to purchase shares with a variety of local produce including melons, berries, greens, carrots, tomatoes, peppers, eggs and more. We hope to use the voices of our community members in order to improve this program for years to come!

All community members are welcome to purchase weekly shares and pick them up at one of our site locations. You can also donate a share to a family in need. If you’re interested in getting involved, email to find out more.

Produce for Parks

An interview with the middle school student bringing fresh food to her community

By Allysan Scatterday

This summer, Marin Lissy is dreaming big and taking a chance. She's piloting a new program at Cedar Falls Park in Chapel Hill called Produce for Parks (PFP). The goal is to increase the flow of fresh food into the community while supporting local farmers.

"A park is a natural gathering place where people play and enjoy the outdoors," says Lissy. "That means that we have a captive audience at and around the park to provide healthy food. We can also draw in people who live in the area." The park is located in a food desert, meaning that without reliable transportation, people might have difficulty getting to a grocery store to purchase fresh produce.

PFP debuted last weekend with great success. With produce from two local farmers and the Chapel Hill Farmers Market, there were around 300 customers perusing and purchasing local produce. We recently interviewed Marin to find out what inspired her to take on this project and how it will impact her community.


1. How did you become interested in the food system, and what inspired you to start Produce for Parks?  

The Junior League of Durham and Orange Counties (JLDOC) sponsored an essay contest that I won, along with a small monetary prize. In the essay, I was asked to answer the prompt, "How can you increase access to healthy food in your community?," and explain how I would use the money. One of my ideas evolved into Produce for Parks. I came up with the initial idea when I noticed how much use a park in my community was getting. There was a snow cone truck that would come through the park from time to time. I decided why not sell fresh produce, too?


2. How will this project impact your community? Who will benefit from the program?

The project will improve access to farm fresh, organic produce to an audience that might not otherwise have access to it. Also, community members will have a chance to interact with the people who grow their food. Oftentimes, we never have that connection. You don't get to meet the people who feed you. Community members are the people benefiting from the program. Produce for Parks is meant to promote healthy lifestyles (healthy food, fitness, and recreation) and support local farms.


3. What can people expect on a typical day at the PFP farmers market?

On a typical day, we will have produce from three vendors: Minka Farm, Jimmy Acres Farm, and Chapel Hill Farmers Market's vendors' collected produce. Produce availability is difficult to predict, but we can probably count on pawpaws, apples, and assorted summertime vegetables such as tomatoes, corn, squash, etc. We will post produce availability on our website before the PFP market.



4. Have you had any challenges getting this project started? How did you overcome these, and what kept you pushing forward?

Yes, I have had many challenges! One of the main challenges I face is the fact that I'm not an adult. That means that people don't necessarily take me seriously right away. I have to constantly prove myself. Another challenge was finding farmers. The winners of the Junior League essay contest were announced in May of last year. By the time I had gathered all the materials to start my mobile farm stand (June-July of last year), it was much too late. Farmers are working, not checking their emails! This year, I got an "early start" reaching out to farms, and I found three!


5. How will you determine whether the project is successful?

Produce for Parks is a trial effort. We don't know if we will be successful but certainly hope so! My "success spectrum" would mean: 1) How many customers show up and purchase produce; 2) How much positive feedback we get; and 3) If farmers are excited by the market and are willing to participate. I still consider it a success that I even managed to organize a market!


6. How can people learn more about Produce for Parks?

Produce for Parks has a website,, and our email is produceforparks (at) We also encourage people to stop by our market as well (Sundays between July 16-August 13 from 4-6pm at Cedar Falls Park)!



Marin Lissy is a middle school student in Chapel Hill. She is the organizer of Produce for Parks, and enjoys volunteering in support of the community. In her free time she enjoys playing guitar, reading, and spending with family and friends.


Gardening Boom: 1 in 3 American Households Grow Food

By Marin Lissy

If it seems like more people are talking about their homegrown tomatoes and greens lately, you’re onto something.


According to the National Gardening Association (NGA), 35 percent of households in the US grow food either at home or in a community garden. This means that two million more families are involved in gardening, up 200 percent since 2008. All of these statistics were calculated by a special five-year report by the NGA, Garden to Table: A 5-Year Look at Food Gardening in America. The study tells us that many things have changed over the past five years -- which age groups are most likely to garden, the types of food that people are most popular to grow, why people garden, and garden location and size.

″This report clearly shows that there truly is a food revolution taking place in America,″ said Mike Metallo, President and CEO of the NGA. ″We are seeing more people, particularly young people, actively engaged in growing their own food. The growth in just five years is pretty spectacular.″ While Metallo is right, he also highlights the fact that not everyone has access to food.

“Right now, there are 16 million children in America struggling with hunger. Food deserts are still commonplace and obesity coupled with poor nutrition remains at epidemic proportions.”

Metallo stresses a few important points. First, we should be aware of hunger in our community and be willing to take action to eliminate it. He also makes it clear that people, especially children, should have a healthy understanding of the food system (i.e. understanding what part they play in the food system). Most importantly, we should know where our food comes from and appreciate farmers, the people who do the hard work to grow it for us.

Organizations like Farmer Foodshare support farmers and teach us about the importance of having a healthy food system so that everyone has access to fresh, healthy food. Gardening is just one of many ways to participate, and its popularity and importance continues to grow.


Do you have a garden at home that produces more food than you can eat? Search for organizations in your area that provide food to people in need, and ask if they take donations! #EverybodyWins

Planting the Seeds: Future Food Citizens

By Allysan Scatterday




My, how times have changed.

In 1900, 41 percent of the US workforce was employed in agriculture. 100 years later, that number was a mere 2.1 percent. This shift means that most children today grow up disconnected from the system that brings food to their plates. They probably don’t live on a farm, and it’s likely that they don’t even know a farmer. The growing, processing, and distribution of food goes on behind the scenes. We tend to only see what we pull off of the shelf.

At Central Park School for Children in Durham, Anna Morrison is reconnecting kids to the food system, from farm to fork. Through project-based learning, her first grade class is incorporating farming into all aspects of the curriculum.

“We’re lucky we don’t need food, but there are a lot of people who do.”
— First Grader

In their outdoor classroom, students are taking a hands-on approach to environmental education while growing flowers and vegetables, making their own worm compost, investigating the soil, and getting creative in the outdoor kitchen. Their reader’s workshop includes books like Charlotte’s Web, and they’ve even done an art project with drawings of cows in the style of Andy Warhol. They’ve created surveys to gather data on how many families of students at their school grow food at home.

The class gets a CSA box from Green Button Farm and uses this produce to cook and conduct food investigations. The kids make a new recipe with a fruit or vegetable they may have never tried. Anna says the kids are much more willing to try unfamiliar foods when they can do so  alongside their peers, and many have been excited to talk about how delicious their creations are!

In addition to visiting local farms and the Durham Farmers Market, Anna's class recently made a trip to the Farmer Foodshare office at the Bull City Cool Food Hub in Durham. They learned about how we connect local farmers with people in the community who need fresh produce. They got to step inside our cold storage units (brrrr), see our team unload the truck, and sample strawberries and snap peas from local farms.

This week, Anna’s class hosted its very own farmers market and invited Farmer Foodshare to participate. Two student helpers staffed the table and told their peers and parents about their visit to Farmer Foodshare and the work that we do to connect farmers with citizens in our community who face hunger. They even drew us a special sign to hang on our table! One student mentioned to her mom how lucky their family is to have a full refrigerator at home. “We’re lucky we don’t need food,” she said, “but there are a lot of people who do.”

These children understand why the work of Farmer Foodshare is important and how it meets the needs of both farmers and community members. The students in Anna’s class are already thinking about the complexity of the food system that surrounds them. Education is critical to improving our food system, and we love that Anna is teaching her students to be informed eaters!

Earth Day

By Alicia Lee

On Saturday, April 22, we celebrate Earth Day! This day serves as a reminder about our shared responsibility to respect and protect Mother Earth. At Farmer Foodshare, we acknowledge and appreciate the efforts of farmers that commit to farming sustainably. “Sustainable agriculture” is the process of farming in a way, which maintains and protects the environment. The goal is to preserve local ecosystems and arable lands so that we can provide food for future generations. Crop rotation and planting cover crops are ways to prevent soil depletion. Using organic pesticides can protect the health of local water systems. Please consider implementing some sustainable practices in your own garden or talking with farmers at your local market about their farming practices. With a united commitment to improving our environment, we can all work toward a healthier future for our planet. Every day can be Earth Day!  

For more information about sustainable farming practices, check out the USDA's site!

Buying Local: Jam Included!

By Marin Lissy

Supporting local businesses is vital to maintain a stable economy and to create a sense of community among neighbors. November 26, 2016, the Saturday after Thanksgiving, was “Shop Local Day.”  Community members were encouraged to “shop local” by supporting businesses in their home town or city. Although every day isn’t “Shop Local Day” (“Shop Local Day” is November 25 this year), it is still important to try to support people of your community as often as possible, including farmers. Even though they may seem removed from some people's every life, they contribute to a large part of it -- especially our diets and nutrition. Even items as simple as ketchup are made with ingredients grown by farmers. That is why organizations, including Farmer Foodshare, are there to not only assist those struggling with hunger, but to also promote the well being of farmers. Believe it or not, there are farms nearby that can educate us all about the value of “staying local”.

At Fiddlehead Farm in Pittsboro, owner Emily Boynton and her husband, David, make a variety of flavored salts, hot sauces, jams, jellies, and preserves. I was lucky enough to visit the farm and participate in a jam making class hosted by Emily. She helped my friends and me through a simple strawberry jam-making process. After chopping off the tops of fresh strawberries (also called ‘hulling strawberries’), we added and mixed in fresh lemon juice and sugar. This concoction was transferred to a jam-making pot where strawberries cooked down in the sugar. In the meantime, mason jars were sterilized in preparation for canning the jam. Multiple rounds of tasting allowed us to adjust the recipe with more lemon juice (to make the jam more tart) or more sugar (to make it sweeter). At last, we poured our freshly made jam into the mason jars. Using tongs, we carefully placed the closed mason jars in a large pot of boiling water. This step sealed the jam jars to keep them fresh and shelf-stable for the coming year. We each took home two jars of our very own strawberry jam. Yum!


You can find Fiddlehead Farm’s products at the Pittsboro, Chapel Hill, and Carrboro Farmers Markets. To learn more, visit

How To Keep Your Heart Healthy

Veggie Heart (2).png


Farmer Foodshare welcomes a new blogger: Marin Lissy loves to cook with her family and friends, and enjoys sharing delicious healthy recipes. When she's not balancing sixth grade academic activities, Marin enjoys reading, playing guitar, biking, and spending time outdoors.

Your heart is one of the most important organs in your body. It acts as a pump, supplying oxygen and nutrient rich blood to your entire body. Although it can’t actually “break”, as we hear artists drone on about on the radio, improper treatment can put anyone in the dog house. So how do we make sure we keep ourselves staying “up-to-beat”

First, let’s review what not to do. Sitting idle for hours on end watching a marathon of your favorite T.V. show is one big no. This doesn’t mean that you should trash television altogether-- just find a solution instead! For example, you can limit your time lounging on the couch. Do push-ups every ad break! Feel bad about not hitting the gym in a while? Don’t try to do something crazy because “you feel like you have to do it”. Try to gradually get into a normal routine instead of going all out. That way, you will still get the exercise you need without hurting yourself. Don’t swap your fruits and vegtables out for a bag of Doritos. Studies show that people who eat 5 servings or more of fruits and vegetables per day have about 20% less risk of heart related problems than people who eat little to no fruits/vegetables a day.

Wondering just what you should eat? Walnuts or almonds are one great choice. A handful can satisfy your hunger in a heartbeat. You can also try a number of fish, including salmon, tuna, halibut, or trout. They are full of omega-3s, an fatty acid that is essential for good health. Your body can’t make them, so you have to get omega-3s through food.

Keep your heart in good shape, because, after all, you really don’t want it to break.

"Turn Over A New Leaf" This New Year


Farmer Foodshare welcomes a new blogger: Marin Lissy loves to cook with her family and friends, and enjoys sharing delicious healthy recipes. When she's not balancing sixth grade academic activities, Marin enjoys reading, playing guitar, biking, and spending time outdoors.

Every New Year, millions of people create a resolution that they will try to keep as they start the new year. Maybe you want to eat healthier, lose some weight, or be more healthful in general. It can be difficult to know where to begin. My suggestion?  Take one step at a time. Start by “turning over a new leaf” by trying a new leafy green on your trek to become a healthier person!

Why all the commotion over kale? Most people think it’s just an over-rated vegetable that everybody raves about, so they don’t even think to try it. But after you hear what its got to offer, you’re going to find it hard to resist from jumping on the bandwagon yourself. First of all, it helps you lose weight. You end up getting full on fiber, vitamins, minerals, and vegetable protein instead of carbs, fat, and sugar. Kale can also keep you (and your brain) like a genius around the clock. How? A cup of kale is made up of 27% manganese, a mineral that serves as brain food. Without it, we would feel droopy and sleepy all day. Worried that you’ll get sick of it? Here’s a link to 99 different healthy recipes that all include kale.

If someone told you that that the collard greens you were eating with your barbecue were just as healthy as the spinach you were dieting on (and getting sick of), you’d probably run out of your house with a mouthful of barbecue screaming (a muffled) ‘Eureka! I have found it!’ like Archimedes. This relatively ignored Southern staple can help lower your blood sugar, reduce the risk of cancer, and keep you from gaining weight. So now you’re probably wondering why you’ve never explored this neck of the woods. To cook collard greens, you typically boil them for about an hour with smoked meat, such as bacon or ham. The meat provides a salt and flavor to the broth that the collard greens are in. You have to be careful with your recipes, since it’s (surprisingly) easy to chose something that can have too much fat/salt in it. A bad recipe can keep you from being able to “count” the collard greens, because the health benefits were counterbalanced with unhealthy aspects.

Egyptian, Turkish, Grecian, and other Mediterranean cuisines are all common places where you might find Swiss chard. This leafy green is also known as spinach beet, silverbeet, perpetual spinach, crab beet, and mangold. Chard has around 600% of your daily minerals/vitamins. Kale’s cousin fights cancer, improves heart health, prevents diabetes, strengthens your bones, and maintains brain, muscle, and nerve function. It also helps raise your metabolism and get rid of belly fat. Furthermore, the superfood is easy to cook, and its colorful stems make an elegant dish. Young Swiss chard is typically put raw in salads (since it’s milder in flavor), while more mature leaves are cooked (cooking them extracts most of the bitter flavor). Make sure to use leaves that are a deep green and with little discoloring.

All of these healthy greens are “new leaves” to consider turning over as you start this new year. Don’t forget to stay in good health as you make your way through 2017. Good luck to all of you New Years Resolutioner’s out there!


Helping Others


Farmer Foodshare welcomes a new blogger: Marin Lissy loves to cook with her family and friends, and enjoys sharing delicious healthy recipes. When she's not balancing sixth grade academic activities, Marin enjoys reading, playing guitar, biking, and spending time outdoors.


In December, peoples’ minds aren’t far from the thought of charity, and giving. I always love reading stories about valiant people who go to great odds to help the least of us. Here are a few inspiring stories.

Even small acts of kindness are contagious. This can start in the most unexpected places, including a coffee shop drive-thru line. People occasionally buy the drink of the stranger behind them. Often this is a catalyst for a chain reaction where everyone in line is buying a drink for the person behind them.

During the summer of 2014, in Canada, specific customers were invited to test a new ATM model. Little did these people know that this ATM was not an automated teller machine! It was an automated thanking machine. A single mother was granted some gifts that she couldn’t believe. After receiving $1,000 checks for each of her children, as well as a family pass to Disneyland, the mom was touched and near tears. A lucky Toronto Blue Jays fan was gifted with his favorite team’s attire, and got any baseball fan’s ultimate dream:  he was invited to throw the first pitch at a home game!

Giving food is another generosity, and even better, fresh food! In 2008, when Charlotte resident, Robin Emmons, discovered that 72,000 people in her community lack fresh fruits and vegetables in their everyday diet, she went to work. Emmons turned her entire backyard into a garden so she could distribute fresh produce to people who needed it. She has grown over 26,000 pounds of fruit since she started. Locally, Chapel Hill-Carrboro’s HOPE Gardens provides a learning experience for college and highschool students to serve their community and learn life skills. If you don’t want to rip up your entire backyard, you can start your own mini garden, or even rent a plot at a local community garden. 

These examples of charity are a motivation to all of us to help others. How can you help organizations in your community?  Donations are always a great way to help. Consider doubling up on your non-perishable foods to give to a local food bank. Non-profit foundations benefit from monetary contributions that assist them in continuing their service to the community. In the Triangle, there are multiple hard-working organizations such as Farmer Foodshare that serve the community in countless ways. And, it makes you feel good, too. Don’t forget to do your part, and keep them on your holiday giving list!

Four Foods You've Probably Never Tried Before


Farmer Foodshare welcomes a new blogger: Marin Lissy loves to cook with her family and friends, and enjoys sharing delicious healthy recipes. When she's not balancing sixth grade academic activities, Marin enjoys reading, playing guitar, biking, and spending time outdoors.

There are some really strange foods out there. Sometimes it is something like deep fried Oreos, or a new weird ingredient that your mom likes to use as an herb in her tea. Here are a couple foods that might surprise you.

Big coffee fan? Replace your morning staple with a cup of something slightly healthier : Pu-erh tea. A cup of it can enclose anywhere from 30-70 milligrams of caffeine. This fermented beverage is produced in China, and is named after Pu’er, a Chinese city. Still the “poetic” name doesn’t tell you much about the actual tea. Green and black leaves are both used to brew the tea, so there is a little bit of variety.

Grapefruit is infamous for its revoltingly bitter taste, but have you heard of its cousin, Pomelo? Pomelo is a grapefruit in disguise. Instead of having grapefruit’s orange-red skin color, it has more of a yellow-green tinge. It is native to south/south-east Asia. It is packed with many healthy benefits, including vitamins B and C, as well as potassium.

Dried Hibiscus

Dried Hibiscus

The hibiscus flower is worldly known for its beauty and elegance. The flower also has other pluses, including the fact that parts of it can be dried. Dried hibiscus, as you probably know, is used in tea. It can also be used as food coloring, a garnish on a dish, and can be even put in a cocktail! The dried flower is popular with dieters, and helps lower cholesterol and blood pressure regulation.

Celeriac is probably one of the weirdest looking vegetables. It is in the celery family, and is often known as celery root. It looks nothing like its relative, but tastes very similar. So overall, celeriac and celery are not the same thing. Celeriac embodies many minerals and nutrients, including vitamins B and K, iron, calcium, phosphorus, and potassium.

These four are just a few of the random foods that are out there. Many more exist, and a little effort can get you to a website or recipe link to learn more about these and other crazy foods!

What's In Season?


Farmer Foodshare welcomes a new blogger: Marin Lissy loves to cook with her family and friends, and enjoys sharing delicious healthy recipes. When she's not balancing sixth grade academic activities, Marin enjoys reading, playing guitar, biking, and spending time outdoors.

In autumn, apples, pumpkins and gourds are widely known as “typical” fall foods. Just about everyone is used to seeing pumpkin-flavored this and that in stores. Many like to stay on “safe” by preparing dishes with these “typical” foods. Personally, I like to venture out and try other fruits and vegetables that are in season.

Carrots are a classic root vegetable. They are famous for their traditional orange color, but also can be yellow and purple! The vegetable is rich in vitamins A, C, and K. Carrots are loaded with powerful antioxidants that can fight off cancers and many diseases, including heart disease. Liver protection, good eyesight, and brain health are all ensured when carrots enter a daily diet. Carrots can be cut and served raw as a snack with a dip, or can be cooked into soups and stews.

Cauliflower belongs to the cruciferous family. It has is similar in looks and texture to its green cousin, broccoli, but you can create a whole different flavor from it! Cauliflower has amazing health benefits. The vegetable can boost your brain and heart health, fight cancer, and provide antioxidants. To cook the cauliflower, put it in a large pot, and bring it to a boil. Then, reduce the heat, and simmer for 5-7 minutes until it is soft. I love to add cheese on top of my cauliflower while it is still warm, so it melts and provides flavor. A lot of kids are into this as well, and it may be a way to make vegetable eating “enjoyable” for your children. Who knows?

In 2015, brussel sprouts were voted one of the world's’ least favorite foods. And yet, they are my go-to vegetable. Although notoriously smelly, these “tiny cabbages” are considered a superfood. They can singlehandedly lower your risk of cancer, support heart health, and are rich in vitamins B, C, and K1, potassium,manganese, and fiber. To roast them, simply put them on a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Preheat the oven to 400 degrees, and roast them for 25-40 minutes. Make sure to stir them every 5-6 minutes to avoid excessive browning.

There are many more vegetables that are currently in season.  They are easy to look up, or simply stop by your local farmer’s market. With such a variety of foods available, keep up the healthy eating habits this fall!

The Big Question: After School Snacks

By : Marin Lissy

Farmer Foodshare welcomes a new blogger: Marin Lissy loves to cook with her family and friends, and enjoys sharing delicious healthy recipes. She recently won an essay contest sponsored by the Junior League of Durham and Orange Counties to improve access to healthy foods. When she's not balancing sixth grade academic activities, Marin enjoys reading, playing guitar, biking, and spending time outdoors.

How many times do your children come home from school demanding a snack? How often do you want to pull out a bag of chips or crackers? This is an obstacle faced by many parents -- putting out healthy after school snacks. There are a couple of solutions to this challenge.

Ever have time on the weekend? Sunday nights are a great time to make snacks for the upcoming week. Homemade kale chips, hummus with vegetables, and roasted seasonal vegetables are a few make-ahead’s. Most of these do not even require a recipe--you just have to cut up some vegetables, season them with salt and pepper, and stick them in a 425 degree oven on a cookie sheet for 15 to 20 minutes. It also doesn’t take much effort to google some recipes, even if it isn’t the most creative thing in the world.

Even on the first days of fall, it can feel as hot as summertime. How can you quench your children’s thirst? Smoothies! They are a good way to “camouflage” vegetables that you want your children to eat. It may be subversive, but it works!  Smoothies can not only be milk/yogurt-based, but may also include leafy greens such as spinach or kale. You can incorporate protein (vegan milks, protein powder, etc), or non-fat ingredients into your smoothies to make them even more healthy and tasty. Never stop experimenting with different fruits or vegetables to change flavors and textures!

Looking for a snack with little preparation that could become a favorite of your children?  Go for something simple -- peanut butter balls packed with dried fruit and oats, fruit kabobs, or roasted sweet potato fries. Click here for a link to one of my favorites. For me, cutting up a raw fruit or vegetable, and arranging it creatively on a plate is a simple strategy to make food appealing. Doing this decreases effort, so you can get to your favorite part--eating it! This has been one of my mother’s tricks, and it still works on me today!

Don’t forget about these tips, because at one time or another, they will come in handy.


Daddy! Daddy! I've got salad!

Mention Farmer Foodshare to Kimmie Champitto, Assistant Director at Johnson Pond Learning Center in Fuquay-Varina, and she breaks into a brilliant smile.  “I was so glad that Wake County Smart Start’s Farm to Child Care connected us to Farmer Foodshare! Such good things have come from that connection!"

“Picture a 3-year-old running down the hall toward her Dad waving a Ziploc bag and shouting, ‘Daddy! Daddy I’ve got salad!’ That’s the difference Farmer Foodshare has made here.”

Along with many other responsibilities, Kimmie is charged with balancing budgets while meeting dietary requirements and still planning menus that kids will not only eat, but also enjoy. She succeeds!

Kimmie has recipes that make little boys say, “Oh, boy! Leaves!” 

Fresh food is changing lives. One mom told Kimmie that after she let her veggie-resistant son pick out some fruit at the mini-farmer’s market after school in the lobby of Johnson Pond Learning Center, he told her about a dish they had eaten with green peppers. Eager to build on this new appetite, Mom bought two peppers and started home. The produce was in the back seat with her son. Halfway home, she glanced in the rear view mirror to see her son chomping on the pepper as if it was an apple. She called Kimmie to say, “Thank you!”

Another mom reported that her older child had gone to a different preschool and had grown used to “kid-friendly” foods: pizza, chicken nuggets, fish sticks, and hot dogs. Those became his comfort foods. Her children at Johnson Pond love ‘leaves’ and welcome new fresh veggies, - expecting them to be yummy.  She was also very glad that the younger children were so much less ‘picky’ than the older child had become, and were always willing to try new foods.

How does Kimmie make this magic? She has been an enthusiastic supporter of Farmer Foodshare’s POP Market (Pennies on the Pound). Farmer Foodshare’s supporters make it possible for Farmer Foodshare to offer Johnson Pond a wholesale market that gives small – mid-scale farmers a fair price, and still keep the markup small enough that fresh, local, healthy produce is a reasonable choice for institutions on budgets. 

It's Personal

Rachel Kulberg is owner of Floppy Hat Farms, please visit her website at:
Rachel Kulberg is owner of Floppy Hat Farms, please visit her website at:

Rachel Kulberg was a former research scientist at home in a lab coat, at home with a microscope, when her beloved father was diagnosed with cancer. Her focus changed entirely. That fine, scientific mind turned to trying to understand how to lengthen his survival. This was personal. 

Her intense study led her to understand that there is a clear link between diet and cancer which drove her to explore how to grow nutritionally rich food. Today, Rachel is a farmer practicing both aquaponics and soil-based farming using sustainable and organic cultivating methods. She understands that healthy ecosystems eventually lead to healthy communities and healthy people.

She also understands economics. Beginning farmers don’t receive the subsidies that factory farms do. Pesticide-free food grown in good soil with clean water is expensive. That means farmers have to make hard choices. Rachel is keenly aware of the importance of local, nutrition-rich food. Rachel wants that for everyone – not just the economically advantaged. She also knows from experience that growing healthy food is expensive, and that farmers have to make a profit to be able to continue.

Enter Farmer Foodshare and our POP Market (Pennies on the Pound.) POP Market’s purpose is to help small to mid-scale farmers, beginning farmers, female farmers, and farmers of color flourish. The POP Market offers advice, connections, and a wholesale market where farmers can make a fair profit, and folks in their own area can have access to fresh, local, healthy produce – even people who might not otherwise be able to afford it.

Our donors make that possible. Our donors help cover the costs and volunteers help us keep overhead low. That is good for all of us: farmers, eaters, and the environment that supports us. Rachel Kulberg knows- It’s personal.

Farmer Foodshare is about people. People like Corly Jones.

Corly Jones is a young mother of four with a gentle nature and a caring heart. She is also the Market Manager at the Eno River Farmer’s Market and one of Farmer Foodshare’s best advocates. 

Corly says, “I got into this because I was a shopper at the Farmers Market, and one day I overheard someone from Farmer Foodshare talking to the market manager at the time about starting a Donation Station. The manager thought the idea was good, but didn’t feel there was the volunteer support to man it. The idea stayed on my mind, and soon I went back to the market and offered to be the volunteer in charge of the Donation Station.”

The Donation Station became a family affair, and as a former teacher, Corly knew the value of learning to care for others at an early age. Her children and their friends and classmates became important members of the Donation Station team.

The Eno River Farmer’s Market is also somewhat unique in that rather than selecting one agency to be the recipient of the food gathered, they worked with the public school’s social worker, who selected 10 – 12 families to benefit from the food.

“These were folks who had real need,” Corly said. “All of these families would walk to the meet up spot in which the social worker would distribute wonderful fresh produce and meat. They walked because they didn’t have transportation. Often they didn’t have shoes. But they went away with lovely fresh, local food that had come from the farmers less than an hour before. “

Corly also knew that learning how to store and prepare this fresh food was essential. So she morphed Farmer Foodshare’s Food Ambassadors into a Kids’ Cooking Club. Everyone was welcome, and mixed in the group were the children whose families were receiving the donated food. These kids learn how to prepare dishes from a real chef. They taste test the dishes, have fun, and at the end, the children most in need were quietly given the extra food and extra ingredients to take home and share with their families.

Corly is our rock, and her kind nature and caring heart ripple out into the community through the children, who are learning the power of being good neighbors.

Davon Goodwin's Story

Davon is only 27 years old, but he has learned a lot in his life. Growing up in Pennsylvania, he was a wrestler. He learned about discipline and about competition. Then he enrolled at UNC- Pembroke. His goal – to be a research scientist. He did well in his classes and as he says, “I was a typical college kid. I had fun. I thought about myself – what I wanted to be; what I wanted to have.” Then he made a decision that would change his life forever.

He decided to take a break for college and do a tour in the army. He was young, strong, smart, and willing to risk his life for his country.  While serving in Afghanistan he did just that. Out on patrol, a bomb exploded under the armored vehicle Davon was in. His life would never be the same.

Davon says, “Everything changed that day. When I woke up in the hospital, I realized I had a second chance at life, and I had to figure out how to make my life count for something. “

Battling continuing memory issues and bouts of narcolepsy, Davon finished college and set out to find a way to give back.

It wasn’t easy, but Davon refused to give up. Then he met the Griffin family. Dr. Neil Griffin had “Fussy Gourmet”, a 500-acre farm that needed a manager. Davon Goodwin needed a chance. It was a match made in heaven.  

Today, Davon farms the 500 areas almost single-handedly. He manages a vineyard with grapes for eating, juice, and wine. He raises goats, hogs, and chickens, lots of hay, and he experiments with other crops. All the while, he thinks about the people in Hoke County where the farm is located. Davon says, “One in four kids in this county wonder where their next meal is coming from. There are backpack programs, and that helps, but what kind of food is in those backpacks. Everybody deserves to have the choice of fresh, healthy food. So I think about what I grow. I want the people in my county to be able to afford it.  “

Davon wants his neighbors to have fresh, healthy food, and you know that beginning farmers, like Davon, have to make a living. They also need someone to share advice.

Enter Farmer Foodshare.  Farmer Foodshare connects people who grow food with people who need food.  Farmer Foodshare has three main programs:

  1. Donation Stations at Farmers Markets, where farmers donate fresh food and shoppers donate cash to buy food from the farmers to be shared with neighbors in need.
  2. Food Ambassadors, who share demonstrations on easy and economical ways to store and prepare fresh produce.
  3. The POP Market (Pennies on the Pound) a wholesale market that connects small to mid-scale farmers with groups or organizations that want healthy, local food, but have limited budgets.

There wasn’t a Farmers Market near the farm, but Davon was a perfect candidate for Farmer Foodshare’s POP Market.  Through the POP Market, Farmer Foodshare shares information about average pricing, packaging, transport, and need, and then serves as the connection between farmers and groups or organizations serving people with limited access to fresh, local food. This is just the population that Davon wants to help, and using POP Market, Davon receives a fair price for his goods. That means he can support his family and continue to grow healthy food for his community. Our POP Market is one of Davon’s favorite customers. It’s another match made in heaven.

Hard Work Pays Off! Down 2 Earth Farms is certified ORGANIC!


What do an engineer, an International Business attorney and a GIS Specialist have in common? A love for the environment, a willingness to work hard, and wide-ranging intelligence: the perfect combination to found the organically certified Down 2 Earth Farms.

In 2011, Cecilia Redding, bought the 143 acre farm from the McKee family. “The minute I set food on the land, I knew it had to be mine. I had to work hard not to hyper ventilate.”

Cecilia is the engineer in the group. She brings 20 years experience in the food industry, working as a biological and agricultural engineer. She knew first hand that big farming practices could damage the land. She wanted a farm that fed folks wholesome food and nurtured the land for future generations. “Being organic means more than eliminating harmful chemicals” Cecilia shared.

For Cecilia’s farm manager, Matt Ball, those future generations have taken on new importance. He and his wife, Christine, are expecting a son, who will grow up on Down2Earth Farms. Sustainable just became even more important. Matt is the GIS Specialist, that and his experience in land management, conservation and habitat restoration are invaluable.

Cecilia’s brother, John Dorsey, is the International Business attorney. He says, “I wasn’t really interested in farming when this started, but I was drawn by Cecilia’s enthusiasm and drive.” Cecilia says that John has been a boon to the business – helping to negotiate the legal aspects, helping with the massive amounts of paper work, and he knows how to influence others. He has headed the marketing efforts for Down 2 Earth Farms – which include navigating the varied needs of multiple markets – like Farmer Foodshare.

Congratulations to our valued partner, Down 2 Earth Farms on earning the USDA Organic Certification!