This Week in Anabel's (11/8)!
We hope you enjoyed the beautiful weather this weekend and remembered to change your clocks!
We're getting all sorts of different produce this week! Keep your eyes open for:
Hot peppers 🌶
Napa Cabbage (great for stirfrys and soup!)
Baby bok choy
Butternut Squash (seconds from Stick and Stone Farm; may not look as great but just as tasty!)
Fall Splendor Salad Mix (Back by popular demand!)
We're also getting our usual supplies from Wide Awake Bakery, Via's Cookies, and more, so come visit the store to see what's new!
New Product Spotlight: Red Split Lentils and Brown/Green Lentils
Though nutrient content varies for each type of lentils, they are made up of more than 25% protein. In addition, lentils are low in sodium and saturated fat. They are high in fiber, calcium, iron, and potassium. The high fiber content helps with the growth of healthy gut bacteria, while the potassium helps to lower blood pressure. In addition, the phytochemicals in lentils have antioxidant effects and help to protect against chronic diseases like heart disease and type 2 diabetes.
As the temperatures begin to drop, consider making lentil soup! 🥣 Cooking time may vary with each type of lentils. This recipe makes roughly 3 servings. Start by heating up a tbsp of oil and cooking 1 garlic clove and ½ an onion over medium heat for a few minutes. From here, cook chopped celery and carrot for 7-10 mins (or until softened). Next, add 1 cup of dried lentils (200 g), 7 oz (200 g) of crushed tomato, and 3 cups of vegetable or chicken stock. Along with this, add ¼ tsp cumin powder, ¼ tsp coriander powder, ¾ tsp paprika powder, and 1 dried bay leaf. Increase the heat, remove the scum off the top of the soup, and then bring to a simmer. Place the lid on and simmer on medium-low heat for about 35 to 40 mins or until the lentils are soft. Once done, remove the bay leaf. As an optional step, you can blend part of the soup to help thicken it and add water to achieve the consistency you want. Finally, season with salt and pepper to taste and add some lemon juice and zest. For an extra touch, you can garnish with parsley and serve with bread (consider serving with Wide Awake Bakery bread sold at Anabel's!).
All in For Anabel’s
A huge thank you to all who attended the event this weekend! We are so appreciative of your support to ensure Anabel’s can continue to provide food to Cornell students. If you were unable to attend but would still like to help, you are welcome to follow this link to donate. Thank you again! 🍎
Anabel’s Grocery Thanksgiving Giveaway
Happening now is the Anabel’s Grocery Thanksgiving Giveaway! Follow the steps below for the chance to win a delicious prize. The Giveaway will continue through November 15th. Share with friends!
Pie Baking Event
This Friday, November 11th, join us to bake pies!
Link to register here! We hope to see you there 🥧
Learning Farm Visit
We have an amazing opportunity to visit the Learning Farm this Saturday, November 12th! RSVP here. And IMPORTANT: Fill out this survey for driving to learning farm!
Ongoing Basic Needs Workshop Series includes a session about the Supplemental Nutrition Assistance Program (SNAP) on Nov. 16 at 5 p.m. in Hollister Hall, Room 110. RSVP via Campus Groups.
Thank a Farmer!
Follow this link to write a thank you note for Fort Baptist!
Food Justice Corner: Oeschner Farms
Last week in class, Rye Lycsak from Oeschner Farms spoke to our class. Located in Newfield, New York, Oeschner Farms is an organic grain farm. They grow crops such as wheat, corn, buckwheat, rye, clover, and hay. They also grow cover crops to help promote soil health. Rye showed the class a picture of a combine harvesting a field of rye. This picture looked like a typical grain operation, however, to the side of the field was the mill where the rye would end up. This is unique to have the mill so local to the crops as most farmers truck their crops great distances. This picture emphasized how localized Oeschner Farms has created the food system by partnering with neighboring farms to create a nearby mill. Oeschner Farms’ grain is a large contributor to Wide Awake Bakery bread, which can be found right at Anabel’s.
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