Box #15: Hens Take Flight Today!

Animal Place News

We are excited to announce that 1,150 of the 3,000 hens saved will be jetting in style across the country to sanctuaries and shelters on the east coast! A private donor is footing the bill, ensuring that no money is taken from the care of the animals at the sanctuary.  Animal Place will be flying the hens out September 4th with a New York arrival on September 5th.   Read more and leave a comment on MSN or the front page of Sacramento Bee.


What’s inside:

Rainbow Chard – bitter?  Maybe.  Farmer Greg says the raw leaves burn his throat, Farmer Steph doesn’t notice it much.  When it doubt, cook the greens to break down the bitterness.  Try out the recipe below, by one of our very own Animal Place staffers.

Rio Grande Russet Potatoes – Not your average russet, Rio Grande has elevated levels of antioxidants.  Great as a baked potato or fixed anyway you like them.

Rainbow Bell Pepperspeppers

Red Onions

Beets

Cherry Tomatoes

Lemon Cucumbers and Green Cucumbers

Yellow Squash

Parsley

What’s happening on the farm:

School is back in session, and Animal Place enters its second season as a Farm to School partner.

Farm to School is a national USDA funded program that connects schools and local farms with the objective of providing access to healthy food, improving nutrition and providing education in the areas of health, nutrition and agriculture.  During our harvest season, we stock an after-school vegetable cart twice per week, making healthy, whole foods accessible to children and their families for free or by donation.  Animal Place newsletters, which promote the benefits of a plant-based diet, are available alongside the fresh produce.

Twice per year, the students of local schools are invited to visit Animal Place for a tour of the animal sanctuary and veganic farm.  Students learn about plants, insects and food production with hands-on farm activities.  In contrast, the sanctuary’s animal ambassadors present the sad story of agriculture based on animals.  In a community that celebrates animal slaughter with youth agriculture programs like 4-H, it is crucial that children are exposed to the reality of animal suffering and the alternative of more compassionate ways to live and to farm.

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Sautéed Ruby Chard – by Plant Based on a Budget

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 bunch swiss chard leaves
  • 1/2 small yellow onion
  • garlic salt, to taste

Method

In a large pan or wok, add olive oil, onion and garlic. Cook over medium heat until onions become translucent. Remove the garlic and discard. Add the chopped Swiss chard leave and saute until soft, about 5 minutes. Season with garlic salt, to taste. Cook until the leaves are wilted. Serve immediately.

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