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

Feb
10
Sun
Why Grow Food
Feb 10 @ 12:00 pm – 2:30 pm
Why Grow Food @ Sacramento | CA | US

Growing your own food has many health benefits:



  • It helps you eat more fresh fruits and vegetables.

  • You decide what kinds of fertilizers and pesticides come in contact with your food.

  • It lets you control when to harvest your food. Vegetables that ripen in the garden have more nutrients than some store-bought vegetables that must be picked early.


After 10 years of growing food, Chanowk realized that there are more benefits to growing food than just eating.


The result is WHY GROW FOOD? which takes a sobering look at our current food system, it's challenges as well as solutions.


After the presentation there will be a Q&A plus a tour of the Yisrael Family Farm.


Suggested love offering is $5 but no one will be turned away for lack of funds.

Apr
13
Sat
Turnip your Backyard Garden with Chanowk Yisrael @ The Yisrael Family Urban Farm
Apr 13 @ 1:00 pm – 3:30 pm

This series is an edible gardening course designed to empower community gardeners and city residents to grow & eat more fruits & vegetables with the best organic techniques for an urban backyard! The program combines classroom instruction with hands-on gardening projects in the field. Pre-registration is required. 


Individual Classes: $25


All 4 Classes: $85



*Limited full and partial scholarships are available. Priority will be given to people of underserved communities and Oak Park residents. Apply here!



SATURDAYS from 1 pm- 3:30 pm


April 13th: Seed Saving


April 20th: Soils & Compost 


April 27th: Organic Gardening Techniques 


May 4th: Intergrated Pest Management 




eat healthy

Apr
20
Sat
Turnip your Backyard Garden with Chanowk Yisrael @ The Yisrael Family Urban Farm
Apr 20 @ 1:00 pm – 3:30 pm

This series is an edible gardening course designed to empower community gardeners and city residents to grow & eat more fruits & vegetables with the best organic techniques for an urban backyard! The program combines classroom instruction with hands-on gardening projects in the field. Pre-registration is required. 


Individual Classes: $25


All 4 Classes: $85



*Limited full and partial scholarships are available. Priority will be given to people of underserved communities and Oak Park residents. Apply here!



SATURDAYS from 1 pm- 3:30 pm


April 13th: Seed Saving


April 20th: Soils & Compost 


April 27th: Organic Gardening Techniques 


May 4th: Intergrated Pest Management 




eat healthy

Apr
27
Sat
Turnip your Backyard Garden with Chanowk Yisrael @ The Yisrael Family Urban Farm
Apr 27 @ 1:00 pm – 3:30 pm

This series is an edible gardening course designed to empower community gardeners and city residents to grow & eat more fruits & vegetables with the best organic techniques for an urban backyard! The program combines classroom instruction with hands-on gardening projects in the field. Pre-registration is required. 


Individual Classes: $25


All 4 Classes: $85



*Limited full and partial scholarships are available. Priority will be given to people of underserved communities and Oak Park residents. Apply here!



SATURDAYS from 1 pm- 3:30 pm


April 13th: Seed Saving


April 20th: Soils & Compost 


April 27th: Organic Gardening Techniques 


May 4th: Intergrated Pest Management 




eat healthy

May
4
Sat
Turnip your Backyard Garden with Chanowk Yisrael @ The Yisrael Family Urban Farm
May 4 @ 1:00 pm – 3:30 pm

This series is an edible gardening course designed to empower community gardeners and city residents to grow & eat more fruits & vegetables with the best organic techniques for an urban backyard! The program combines classroom instruction with hands-on gardening projects in the field. Pre-registration is required. 


Individual Classes: $25


All 4 Classes: $85



*Limited full and partial scholarships are available. Priority will be given to people of underserved communities and Oak Park residents. Apply here!



SATURDAYS from 1 pm- 3:30 pm


April 13th: Seed Saving


April 20th: Soils & Compost 


April 27th: Organic Gardening Techniques 


May 4th: Intergrated Pest Management 




eat healthy

RECIPES

SEE WHAT WE'RE COOKING
  • 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
  • Cashew Dill Dip & Dressing

    Cashew Dill Dip & Dressing

    Category: Dips and dressing

    Yield: 8

    Cashew Dill Dip & Dressing

    The creamy texture and rich taste of cashew butter makes a delightful, dairy-free, low-fat dip and salad dressing ––perfect for parboiled vegetables or tossed green salads. Look for unsalted, unsweetened cashew butter in natural foods stores or make your own.

    Ingredients

    • 1/2 cup roasted, unsalted, unsweetened cashew or cashew macadamia nut butter
    • 1/2 cup warm filtered water
    • 1 tsp finely ground, unrefined sea salt
    • 1/4 cup cold filtered water
    • 3 tbsp raw apple cider vinegar or 1/4 cup lemon juice
    • 1/4 cup minced scallions/green onions
    • 2 tbsps minced fresh dill or 2 tsp dried dill weed
    • 2 tbsps minced fresh chives or 2 tsp dried chives
    • 1 tsp wet or dry mustard
    • 2 cloves garlic minced or pressed
    • 1/2 tsp lemon pepper or other seasoning to taste

    Instructions

    1. If you’re opening a new jar of nut butter, do not discard the oil on top; blend the entire contents of the jar in a food processor or a bowl with a sturdy spoon. If you’re not making a triple batch, return the mixture to the original jar and refrigerate the unused portion. Dissolve the sea salt in warm water then mix it with 1/2 cup nut butter until smooth. Add the remaining ingredients and purée in a blender, a food processor, or in a bowl with a whisk or immersion blender until smooth, stopping to scrape the sides. Pour into a clean jar, cover, and refrigerate for at least 4 hours or freeze for 1 to 2 hours, until thick, before serving. Mixture will thicken when chilled. If too thick, stir in water 1 tablespoon at a time. Freeze what you don’t plan to use within 2 weeks and refrigerate the rest

    Notes

    The dip or dressing will last for 2 weeks in your refrigerator or for several months in the freezer.

    http://www.yisraelfamilyfarm.net/portfolio/cashew-dill-dip-dressing/

    Cashew Dill Dip & Dressing
    recipe
  • Olive Preserving

    Olive Preserving

    Ingredients

    • Olive Brine
    • 2 qts water
    • 1 cup pickling salt sea salt or kosher salt is ok to use
    • For Canning
    • 5 each lemons sliced into rounds
    • 10 sprigs fresh thyme
    • 10 each tiny peppers dried, optional
    • 5 lbs raw olives washed, stems removed

    Instructions

    1. Harvest olives and wash well. Be sure to remove any stems, leaves, and debris.
    2. Slice each olive with a knife. Place sliced olives in cold water and store in an air tight container for 3 days. Change the water one to two times per day. This helps to remove much of the bitterness.
    3. Olives are ready to can on the 3rd or 4th day.
    4. Prepare brine by mixing salt and water. Stir until salt is dissolved. Slice lemons.
    5. Place one slice of lemon in the bottom of each canning jar, followed by a sprig of thyme, 1 clove of garlic (sliced into 3 pieces) and a hot pepper (if desired).
    6. Pack each canning jar with pre-soaked olives. Be sure to really pack them in tightly.
    7. Pour brine solution into each canning jar. Top off each jar with a drizzle of extra virgin olive oil.
    8. Place a lid on your olives and store at room temperature for 30 days.
    9. After 30 days, your olives are ready! If they are too bitter for you, leave for 2 additional weeks. Too salty? pour out half of the brine solution and top off with water, being sure to drizzle with extra virgin olive oil and taste again in 2 weeks.
    10. Olives can be stored for one year. No refrigeration or canning bath needed.
    11. Enjoy!
    http://www.yisraelfamilyfarm.net/portfolio/olive-preserving/

    Olive Preserving
    recipe
  • Fresh Beet Lemonade

    Fresh Beet Lemonade

    Yield: 4

    Ingredients

    • 1 Red Beet juiced
    • 1 1/2 cups Orange Blossom Honey
    • 2 cups Lemon Juice fresh squeezed; (about 15-20 lemons)
    • 2 lemons sliced
    • 1 gallon cold filtered water

    Instructions

    1. Add juiced lemons, beet juice, honey, and lemon slices to 1 gallon container
    2. Fill with cold filtered water
    3. Add more lemon juice/honey to your liking
    4. Enjoy!
    http://www.yisraelfamilyfarm.net/portfolio/fresh-beet-lemonade/

    Fresh Beet Lemonade
    recipe
  • Roasted Roots

    Roasted Roots

    Category: Appetizer, sides

    Yield: 4-6

    Ingredients

    • 1 large Red Beet sliced
    • 1 large Golden Beet sliced
    • 2 medium carrots sliced
    • 2 tbsp olive oil
    • salt and pepper to taste
    • herbs
    • fresh garden greens thinly sliced

    Instructions

    1. Preheat oven to 450. Toss red beets, golden beets, carrots, onions in olive oil. Season veggies with salt and pepper. Add fresh herbs of your choosing. I like to use thyme.
    2. Roast in oven 25 minutes or until vegetables are tender.
    3. Serve on a bed of fresh raw garden greens.
    http://www.yisraelfamilyfarm.net/portfolio/roasted-roots/

    Roasted Roots
    recipe
  • Mango Kale Smoothie with Tumeric

    Mango Kale Smoothie with Turmeric

    Category: Smoothies

    Yield: 4

    Who doesn't like a cool refreshing smoothie in the heat of the Sacramento summer? Smoothies are a quick, easy to make snack that we enjoy anytime of the year on our urban homestead and if you've spent any amount of time working with us, you already know.

    Besides being super easy to make, the multiple combinations and flavors are endless. They are the perfect cure for a sweet craving, easy on the digestion, and can be a great energy boost.

    I enjoy discovering new ways to whirl ingredients together in the Vitamix, and when I came across this recipe I didn't hesitate to give it a spin. I've been reading up on the health benefits of Turmeric and was anxious to try this in a smoothie. Turmeric is a perennial rhizome that grows as a shrub in Asia and India. Traditionally. it has been used traditionally to dye fabrics and is the main ingredient in most curry blends. The ancestors have been known to use turmeric to ease heartburn, soothe an upset stomach, and for good liver health. Many natural practitioners recommend it to use for depression and even ringworm.

    Drink up to good health!

    Ingredients

    • 1 cup frozen mango chunks
    • 1 cup fresh kale with stems washed and chopped
    • 1/2 medium avocado peeled
    • 2 cups coconut water or filtered water
    • 1 tsp turmeric ground

    Instructions

    1. In blender, combine all ingredients. Pulse for about 60 seconds, until smooth and creamy. Sprinkle turmeric on top and serve chilled.
    http://www.yisraelfamilyfarm.net/portfolio/mango-kale-smoothie/

    Mango Kale Smoothie with Tumeric
    recipe
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