Transforming the Hood for G.O.O.D.

(Growing Our Own Destiny)
Urban Farm
to Fork is a
way of life

Our mission is to transform the hood for G.O.O.D. using urban agriculture as a tool for community engagement, empowerment and employment.

With a single seed, not much bigger than the period at the end of this sentence, we hope to rebuild and restore South Oak Park to a healthier place where all families have equitable access to the resources they need to thrive.
Starting with a few plants in the backyard, our vision has grown to showing communities the answers contained in the soil.

  • Growing Food

    Farm Stand, Internship, Project GOOD

  • Growing People

    Education, Youth Maker Space, Project GOOD

  • Growing Community

    Soil Sisters, Fruit Gleaning, Garden Builds

Calendar of Events

May
21
Tue
Elders Edible Education @ Oak Park Community Center
May 21 @ 10:30 am – 12:30 pm
Elders Edible Education @ Oak Park Community Center | Sacramento | CA | US

Our African Indigenous ancestors brought many wonderful food traditions to parts of the Caribbean, South America, and the southern states of the U.S. Over the generations, many of these food traditions have been lost with the influences of modern American eating habits. Whether we look to Ghana, Kenya, Mexico or India we find an overall healthy eating pattern shared by all of their culinary histories, with distinct foods featured by each region.


We are back at the Oak Park Community Center where we will be learning, preparing and eating meals based on the healthy food traditions of our ancestors. All our dishes are powerfully nutritious, delicious and affordable! Come chef it up every Tuesday and Thursday with us!


All classes are free!


The Menu


May 16: Ghanian Black Eyed Peas


May 21: Sweet Potato Chili


May 23: Vegetable Curry


May 28: Veggie Fried Quinoa


May 30: Indian Inspired Mulligatawny


June 4: Three Sister Tacos


June 6: Kenyan style greens with South African yellow rice


June 11: Garlic Lovers Pasta











Transplant Tuesday & Thursday: Open Urban Farm Days @ The Yisrael Family Urban Farm
May 21 @ 10:30 am – 2:00 pm
Transplant Tuesday & Thursday: Open Urban Farm Days @ The Yisrael Family Urban Farm | Sacramento | CA | US

If you want to turnip your garden skills, come learn by doing! Join us weekly for free farm training. Come when you want, leave when you want. Learn whatever tasks are happening day of!


All work will take place outdoors. Please dress appropriately (comfortable shoes and clothing that you don't mind getting dirty). Bring water bottles if needed. 

May
23
Thu
Elders Edible Education @ Oak Park Community Center
May 23 @ 10:30 am – 12:30 pm
Elders Edible Education @ Oak Park Community Center | Sacramento | CA | US

Our African Indigenous ancestors brought many wonderful food traditions to parts of the Caribbean, South America, and the southern states of the U.S. Over the generations, many of these food traditions have been lost with the influences of modern American eating habits. Whether we look to Ghana, Kenya, Mexico or India we find an overall healthy eating pattern shared by all of their culinary histories, with distinct foods featured by each region.


We are back at the Oak Park Community Center where we will be learning, preparing and eating meals based on the healthy food traditions of our ancestors. All our dishes are powerfully nutritious, delicious and affordable! Come chef it up every Tuesday and Thursday with us!


All classes are free!


The Menu


May 16: Ghanian Black Eyed Peas


May 21: Sweet Potato Chili


May 23: Vegetable Curry


May 28: Veggie Fried Quinoa


May 30: Indian Inspired Mulligatawny


June 4: Three Sister Tacos


June 6: Kenyan style greens with South African yellow rice


June 11: Garlic Lovers Pasta











Transplant Tuesday & Thursday: Open Urban Farm Days @ The Yisrael Family Urban Farm
May 23 @ 10:30 am – 2:00 pm
Transplant Tuesday & Thursday: Open Urban Farm Days @ The Yisrael Family Urban Farm | Sacramento | CA | US

If you want to turnip your garden skills, come learn by doing! Join us weekly for free farm training. Come when you want, leave when you want. Learn whatever tasks are happening day of!


All work will take place outdoors. Please dress appropriately (comfortable shoes and clothing that you don't mind getting dirty). Bring water bottles if needed. 

May
25
Sat
Urban Roots Garden Build Day!
May 25 @ 9:00 am – 2:00 pm

Urban Roots Garden Builds helps people grow food and eat healthy. We install no-cost gardens to increase access to healthy food, increase physical activity, and encourage healthy eating. Click here to find out more about our program.


 


Learn while you work!


We are very excited about the next garden build installation and we'd love for you to join us. Participants will have an opportunity to learn how to install a garden, install drip irrigation, transplant seedlings, and make a positive impact in our community. 


EXACT ADDRESS OF THE BUILD WILL BE LISTED ON YOUR ORDER CONFIRMATION.


Please bring: Water bottle and dress for outdoor work (sturdy shoes and long pants reccommended) and gloves if you have them. We will provide tools, snacks, water, and instruction. 

Let's empower another family in our community to put more fruits and veggies on the table!


 


Questions? Contact our Founder, Judith Yisrael at Judith@yisraelfamilyfarm.net or call 1-888-487-9494 ext 778

May
27
Mon
Cherry Harvest 2019! @ 4505 Roosevelt Ave
May 27 @ 11:00 am – 2:00 pm
Cherry Harvest 2019! @ 4505 Roosevelt Ave | Sacramento | CA | US

We got some cherries for your mouth!!


South Oak Park Community Cherry Harvest


Monday, May 27, 2019


11:00pm-2:00 pm


Location: Fruit Ridge Community Collaborative (formerly Fruit Ridge Elementary School) across the street from location address on ticket.


This is a community fruit harvesting event.


Community residents will come together to glean cherries from trees in the Garden of Eden located at Fruit Ridge Community Collaborative. Gleaned fruit will be distributed to participating families and local families in need by Sacramento Food Bank & Family Services and other local food access agencies.


Bring a water bottle and sunscreen if you need it.


YOUTH: Young children (3-10 yrs old) are welcome to join us, but will be asked to focus their energy on sorting, packing and transporting the fruit. Children under the age of 15 are required to have supervision from a parent/guardian, while youth 15-17 can attend without adult supervision, but must have a volunteer waiver signed by their parent/guardian. An adult carpool driver is requested for groups of youth volunteers.


Questions? Contact Judith Yisrael, at judith@yisraelfamilyfarm.net or (888) 487-9494.

May
28
Tue
Elders Edible Education @ Oak Park Community Center
May 28 @ 10:30 am – 12:30 pm
Elders Edible Education @ Oak Park Community Center | Sacramento | CA | US

Our African Indigenous ancestors brought many wonderful food traditions to parts of the Caribbean, South America, and the southern states of the U.S. Over the generations, many of these food traditions have been lost with the influences of modern American eating habits. Whether we look to Ghana, Kenya, Mexico or India we find an overall healthy eating pattern shared by all of their culinary histories, with distinct foods featured by each region.


We are back at the Oak Park Community Center where we will be learning, preparing and eating meals based on the healthy food traditions of our ancestors. All our dishes are powerfully nutritious, delicious and affordable! Come chef it up every Tuesday and Thursday with us!


All classes are free!


The Menu


May 16: Ghanian Black Eyed Peas


May 21: Sweet Potato Chili


May 23: Vegetable Curry


May 28: Veggie Fried Quinoa


May 30: Indian Inspired Mulligatawny


June 4: Three Sister Tacos


June 6: Kenyan style greens with South African yellow rice


June 11: Garlic Lovers Pasta











Transplant Tuesday & Thursday: Open Urban Farm Days @ The Yisrael Family Urban Farm
May 28 @ 10:30 am – 2:00 pm
Transplant Tuesday & Thursday: Open Urban Farm Days @ The Yisrael Family Urban Farm | Sacramento | CA | US

If you want to turnip your garden skills, come learn by doing! Join us weekly for free farm training. Come when you want, leave when you want. Learn whatever tasks are happening day of!


All work will take place outdoors. Please dress appropriately (comfortable shoes and clothing that you don't mind getting dirty). Bring water bottles if needed. 

May
30
Thu
Elders Edible Education @ Oak Park Community Center
May 30 @ 10:30 am – 12:30 pm
Elders Edible Education @ Oak Park Community Center | Sacramento | CA | US

Our African Indigenous ancestors brought many wonderful food traditions to parts of the Caribbean, South America, and the southern states of the U.S. Over the generations, many of these food traditions have been lost with the influences of modern American eating habits. Whether we look to Ghana, Kenya, Mexico or India we find an overall healthy eating pattern shared by all of their culinary histories, with distinct foods featured by each region.


We are back at the Oak Park Community Center where we will be learning, preparing and eating meals based on the healthy food traditions of our ancestors. All our dishes are powerfully nutritious, delicious and affordable! Come chef it up every Tuesday and Thursday with us!


All classes are free!


The Menu


May 16: Ghanian Black Eyed Peas


May 21: Sweet Potato Chili


May 23: Vegetable Curry


May 28: Veggie Fried Quinoa


May 30: Indian Inspired Mulligatawny


June 4: Three Sister Tacos


June 6: Kenyan style greens with South African yellow rice


June 11: Garlic Lovers Pasta











RECIPES

SEE WHAT WE'RE COOKING
  • Indian-Inspired Mulligatawny

    Indian-Inspired Mulligatawny
    recipe
  • Sweet Potato Chili

    By: Judith Yisrael    Ι   January 26, 2018

    Follow Judith on Facebook or Instagram

     


    The warm healing spices of garlic, cumin, cinnamon, coriander, turmeric, and chili powder are the perfect combination as we descend into the final days of winter.  The warmth of these spices will fill our homes and bodies as we get cozy with our big blankets, warm fires, and soft sweaters.

    The star of this hearty winter dish are the sweet potatoes. The tender sweetness of the potatoes add a balance with the richness of the spices. The potatoes add quality protein and substantial quantities of vitamins A, B, and C, while the pungent spices stimulate the immune system and increases circulation.

    Double the recipe if feeding a crowd, or save and meal prep for leftovers during the week. Leftover chili are delicious on tortilla chips garnished with fresh onion, olives, lettuce and guacamole. Leftovers can also be made into Shepherd's Pie or enchiladas.

    Sweet Potato Chili

    Prep Time: 30 minutes

    Cook Time: 40 minutes

    1 hour, 10 minutes

    Entree

    Yield: 6

    Sweet Potato Chili

    Ingredients

    • 1 can (15 ounces) black beans, rinsed and drained
    • 2 tablespoons coconut oil
    • 2 jalapeno peppers, seeded, finely chopped
    • 6 cloves of garlic, thinly sliced
    • 1 1/2 tablespoons dried oregano (or 3 tablespoons of fresh)
    • 1 1/2 tablespoons of chili powder
    • 1 1/2 teaspoons of cumin
    • 1 1/2 teaspoons of coriander
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon turmeric
    • 1 large sweet potato, unpeeled, cut into cubes
    • 2 cups diced tomatoes
    • 1 tablespoon cacao powder
    • 2 cups vegetable broth, or water
    • 2 cups chopped spinach, kale (or other winter greens in my garden)
    • salt to taste

    Instructions

    1. Heat coconut oil over medium heat until warm. Add the onion and saute for 3 to 5 minutes.
    2. Add the jalapeno, garlic, oregano, chili powder, cumin, coriander, and turmeric about 1 minute stirring often.
    3. Add the tomatoes, cacao powder, broth, beans and sweet potatoes. Bring to a simmer and simmer about 10 minutes or until potatoes are almost tender.
    4. Add the winter greens and simmer until greens are tender. Add salt to taste.
    5. Serve in bowls with garnish.

    Notes

    garnishes can include: Cilantro, fresh onion, sliced avocado, olives, hot sauce

    http://www.yisraelfamilyfarm.net/portfolio/sweet-potato-chili/

    Sweet Potato Chili
    recipe
  • Leeky Potato Galette with Sunflower Crust

    Leeky Potato Galette with Sunflower Crust

    Ingredients

      Dough
    • ½ cup raw sunflower seeds
    • 2 cups all-purpose flour
    • ½ cup spelt flour
    • 1 teaspoon kosher salt
    • 1 teaspoon sugar
    • 1 cup (2 sticks) chilled unsalted butter, cut into pieces
      Filling
    • Filling and Assembly
    • 1 tablespoon coconut oil
    • Olive oil more for drizzling
    • 2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced
    • 4 ounces fresh goat cheese
    • 5 tablespoons coconut milk
    • 4 garlic cloves, finely chopped
    • Kosher salt, freshly ground pepper
    • Extra flour (for surface)
    • 6 tablespoons coarsely chopped dill, divided, plus sprigs for serving
    • 2 large Yukon Gold potatoes, thinly sliced (I also tried this recipe using parsnips, yum)
    • 1 large egg, beaten to blend

    Instructions

      Dough
    1. Pulse sunflower seeds in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in ½ cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.
    2. Do Ahead: Dough can be made 1 day ahead. Keep chilled.
      Filling and Assembly
    1. Preheat oven to 400º. Heat 1 Tbsp. coconut oil in a small skillet over medium-low. Cook leeks, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate.
    2. Mix goat cheese, coconut milk, and garlic in a medium bowl to combine; season with salt and black pepper.
    3. Divide dough into 4 pieces.
    4. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter 1 Tbsp. dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed.
    5. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.
    6. Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes. Drizzle with honey (optional) and top with dill sprigs.; season with salt and black pepper.

    Notes

    Recipe adapted from bonappetit.com . Photo credits to bonappetit.com

    http://www.yisraelfamilyfarm.net/portfolio/leeky-potato-galette-with-sunflower-crust/

    Leeky Potato Galette with Sunflower Crust
    recipe
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