Transforming the Hood for G.O.O.D.
(Growing Our Own Destiny)
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
what we do
Urban Roots initiative
Community Outreach
Calendar of Events
This will be our LAST CLASS for 2019. We will be making Soul Sushi and a "secret" dish, but you'll have to come to find out!
RECIPES
SEE WHAT WE'RE COOKING
-
Creamy Zucchini Soup
Creamy Zucchini Soup
recipe -
Indian-Inspired Mulligatawny
Indian-Inspired Mulligatawny
recipe -
Sweet Potato Chili
By: Judith Yisrael Ι January 26, 2018
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The warm healing spices of garlic, cumin, cinnamon, coriander, turmeric, and chili powder are the perfect combination for the cooler months. 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 ChiliIngredients
- 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
- Heat coconut oil over medium heat until warm. Add the onion and saute for 3 to 5 minutes.
- Add the jalapeno, garlic, oregano, chili powder, cumin, coriander, and turmeric about 1 minute stirring often.
- 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.
- Add the winter greens and simmer until greens are tender. Add salt to taste.
- Serve in bowls with garnish.
Notes
https://www.yisraelfamilyfarm.net/portfolio/sweet-potato-chili/garnishes can include: Cilantro, fresh onion, sliced avocado, olives, hot sauce
www.yisraelfamilyfarm.net
Sweet Potato Chili
recipe
