Recipes from the Growing Together Farm: Lu Ja's Fried Rice
Nashville Food Project
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9M ago
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Tips from the Kitchen: Butternut Squash
Nashville Food Project
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2y ago
Meals Coordinator Sarah Farrell shares a quick and easy(ish) way to cut hardy, resilient butternut squash, and we include a few favorite recipes too ..read more
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Oven-Roasted Strawberry and Rosemary Jam
Nashville Food Project
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2y ago
Today we've got a great post from loyal volunteer and board member, Judy Wright, on a TNFP recipe - oven-roasted strawberry and rosemary jam. Judy regularly shares her impressive knowledge through her blog at  ..read more
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Local Food + Lemon Shallot Vinaigrette
Nashville Food Project
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2y ago
As construction cranes loom over Nashville and development creeps into the countryside, we’re thankful for a growing number of farmers who make the best use of our fertile land and do the hard work of tending it for produce that nourishes our community. The Nashville Food Project wants to support this work. In fact, our commitment to purchasing local food is a growing portion of how our meals happen ..read more
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Achaar - A Taste of Asia
Nashville Food Project
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2y ago
Wwhen we asked the farmers of Growing Together what to do with tomatoes for sampling at the Nashville Farmers’ Market, they suggested achaar — a tomato-based chutney popular in Bhutanese and Nepali cuisine ..read more
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"Dirty Pages" Community Potluck
Nashville Food Project
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2y ago
That’s the quote that launched Dirty Pages, a recipe storytelling project celebrating our most well-loved recipes with their splatters and stains. We know they make good dishes, because they’ve been handed down to family and friends. But they also act as maps -- their scribbles in the margins helping connect us and tell our stories ..read more
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Sweet Peas Recap & Bean Burrito Bowl Recipe
Nashville Food Project
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2y ago
Throughout the summer The Nashville Food Project dramatically increased the meals we shared through partner non-profits to an all time high of 7,500 meals weekly to support the summer nutrition needs of children’s programming in addition to our ongoing partnerships ..read more
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We are only just beginning
Nashville Food Project
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2y ago
On November 3, many of us across the nation donned our masks—or sealed our envelopes—and submitted our votes with a deep conviction about which candidates will best set us up to move the needle in the direction of our values…However, countless unknowns, rising COVID numbers, and the brokenness of centuries of injustice continue to gnaw at us. The same convictions that surround the way we voted in this presidential election have shallow roots if they end when a POTUS is announced ..read more
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State of the Plate: A Meal Study for Better Nutrition and Less Waste
Nashville Food Project
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2y ago
Vanderbilt University Medical Center researchers studied our meals for children this summer to help us learn more about how meals are consumed—and to help us maximize economically sustainable nutrition for better child health. While we always try to include as many fresh vegetables from our gardens and local farms as possible, researchers formally measured the nutritional value of our meals. Then they looked at the parts of the meals children wanted to eat, and which parts were left on the plate ..read more
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Goodbye (and Thank You), Winter: A Reflection on Finding Beauty Even in the Toughest Seasons
Nashville Food Project
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2y ago
Winter holds space for all of us to deal with the hard truths of the year that has just passed. And through the sharp lens of winter’s harsh reality, it gives us something else too: the prospect of new beginnings, and with it, the arrival of spring ..read more
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