December 3rd Monthly Newsletter
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We have so much to be grateful for this year. Our team has safely and successfully maneuvered our way through a global pandemic and civil uprising in our community while increasing food access and tripling our farm size. We also welcomed our youth back to the farm for summer programming and continue to engage community virtually.
In November DWH participated in Give to the Max Day and it was a huge success!
Thank you to the 160 donors who helped us raise $15,937! Your support makes it possible to work year-round to grow seeds and leaders. Watch the video below to hear thank you's from our team.
We're excited to host the Hominy Candy Demo with Elena Terry! Read below for more information. Check out more news from DWH and community partners below.
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Dream of Wild Health Seed Intern, Shamira Caddo holding veggies at the farm, July 2020.
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We're hiring!
Market Team Leader
Apply today to be our Market Team Leader! We are looking for someone who has experience with farming and can supervise farmers and volunteers.
Come work with us next year and apply below:
Open until filled.
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Indigenous Food Network partners and chefs at the Four Sisters Farmers Market, July 16th, 2020.
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Stay updated with the Indigenous Food Network!
This year the Indigenous Food Network has been as busy as ever! Starting in January you can learn more from our Indigenous Food Network partners and how we've been working to create a model fo Indigenous Food Sovereignty in the Twin Cities. Sign up for the Indigenous Food Network's mailing list here: Indigenous Food Network email list.
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DWH Youth Leaders Cookbook
It's that time of year again! Our Youth Leaders cookbooks make great gifts. You can buy one online here to support DWH.
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Hearty Kale and Potato Soup
Ingredients:
- 2 Tablespoons Olive Oil
- 1 bunch kale, stems removed and leaves cut into small pieces
- 6 large potatoes, peeled and cubed - you can also substitute winter squash!
- 1 (15 ox.) can low-sodium diced tomatoes, undrained
- 1-2 Tablespoons tomato paste
- 2 (15 oz.) cans chickpeas, rinsed and drained
- 2 garlic cloves, minced
- 1 yellow onion, chopped
- 7 cups vegetable stock (no sodium or low-sodium)
- 2 Tablespoons dried parsley
- 1 teaspoon dried thyme
- Salt and pepper to taste
Directions:
- In a large stock pot, heat olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 1-2 minutes. Add the kale and continue to cook, stirring frequently until wilted.
- Stir in the vegetable stock, tomato paste, diced tomatoes, potatoes, beans, thyme and parsley. Bring to a boil.
- Reduce heat and simmer for 25 minutes or until vegetables are tender. Add salt/pepper to taste and enjoy!
Perfect for the cold winter nights ahead! Leftovers can be frozen for up to 3 months and are a great option to have on hand for snow days or last-minute meals!
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Hominy Candy Demo with Elena Terry
If you've attended our hominy workshops before, you'll notice that this year's workshop looks different! We'll be learning about processing hominy from Elena Terry from Wild Bearies. Elena will be presenting how to cook traditional hominy corn and a recipe for Hominy Candy!
Find the facebook event here.
Hominy Candy Demo with Elena Terry
December 16th from 6-7pm
Online via Zoom
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Upcoming Events
DWH Events:
- December 16th, 6-7pm: Hominy Candy Demo with Elena Terry, more info here
- December 24th and 25th: DWH Offices closed
- January 1st, 2021: DWH Offices closed
Community Events:
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Gatherings Cafe is hiring!
Our friends at Gatherings Cafe are hiring for their next Intern! Find more information and learn how to apply here.
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Learn language for this time of the year!
Čhaŋkapópa Wí
Tree Popping Moon
Dakota
Manidoo-giizis
Little Spirit Moon
Ojibwe
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