April 2023 Newsletter - Seed Swap

By Andrew Sword
•
10 Apr, 2023

Good day and welcome!

I’d like to start with a heart-filled thank you for believing in Brighton Shares The Harvest. When Linda and I spoke about the importance of citizen run organizations like this one and the level of impact it holds, it was your words of support that told us something had to be done to hold that flame aloft. So here we are! In the 2023 growing season with a reverence for what came before us, determination for what is in front of us, and hope for what will come after us. During this year, we’ll be working to put together a few classes, on food preservation, seed saving and ways to get a head start on next year’s harvest. I’ve been told from no small amount of all of you that receiving free seeds was a highlight for each season, so we will continue looking for ways to bring you more seeds!

Brighton Seed Swap

Time and Location: April 22, 10am-12pm @ Brighton Rec Center

After several difficult years and with hopeful consideration, the city is holding a seed swap for the residents! Brighton Shares The Harvest will be giving out 400+ seed packets graciously donated from our local Home Depot, Colorado’s own Botanical Interests, and a wonderful nonprofit called Seed Savers Exchange (Plus a few seeds from a few community members and myself who’ve been saving seeds from prior harvests). Joining us will be CSU Extension, nutritionists and members of our community willing to answer any questions you have for the growing season. It’s the perfect time to show off the seeds you’ve diligently collected, find some new varieties to try, share your successes and struggles of past seasons, or just simply be in community with other plant lovers.

Recipes to Share

My hope with each newsletter, I bring just one more tool you can use to utilize every vegetable that pops into your life, and reimagine the boundaries that brings new life to produce you already have!

Crispy Cabbage and Cauliflower Salad

This recipe comes from a favorite home cook of mine, Smitten Kitchen. Deb has been testing and retrying recipes to deliver to you from her small New York Kitchen for 16 years, and it shows. The star of the show in this recipe is your skill in finding out just HOW burnt is this cabbage supposed to get?! My vote has always been that the flavor lies in the burnt edges and smaller pieces that come with thinly slicing cabbage. Follow the link above for the full recipe.

My only real tips for this dish is:

· Measure half a pound of cabbage with your heart. That goes for cauliflower too!

· Your main constraint for how much you make at a time, is how much you can bake on a pan.

· The burnt edges are your friend! When you mix that tahini sauce in and take your first bit, you’ll thank yourself for giving those edges a few more seconds to brown.

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