CFI Newsletter, December 2022  
Season's Greetings from CFI!
Happy holidays from all of us at CFI! We’re so grateful to each and every one of you for helping us grow and share the harvest.  As a way of inviting you to our table to connect over shared food, we invited the CFI team to share favorite recipes and food memories.  This is what they said:
Sam, Food Access Coordinator: My superstar recipe from this Fall is definitely our squash butter two ways. A surprising and versatile little dish! This time of year, I share the harvest among good friends. Whether that's bringing your volunteers a fresh local apple on the morning of an event, or having company over for a warm meal. It's a good time to be grateful to the food we eat for sustaining us!
Ruth, Board Member: Meredith Erlewine gave me a bag of cranberries that she picked near her property in West Virginia. I love raw cranberry relish which is simply about 3-4 cups of cranberries, an orange, and a sweetener of your choice (added according to the sweetness of your choice). I start making it November and enjoy it through Christmas! You can eat it as a side dish or put it on sandwiches, in salad dressings, in muffins! I love it on my peanut butter toast in the morning!
If you can still get your hands on delicata squash, this is my favorite main for the holidays: Warm lentil salad with roasted delicata and red onion 
Patrick, Board Member: Food has always played an important role in my families’ traditions this time of year and is tied to many great memories. The thought and smell of my uncle’s homemade cinnamon raisin bread takes me back to when I was a kid and my mom’s side of the family would all stay at our house during the holidays.  This included many the late nights playing cards.  Various finger foods come to mind that remind me of Christmas eve spent at my other uncle’s house exchanging gifts, with my dad’s side of the family along with several years of practical joke gifts my brother and I planned that always got everyone to laugh.  One of my favorite finger foods that someone always made was bacon wrapped water chestnuts.  This dish also holds a special place as both my family and my wife’s family both make this for our Christmas eve celebrations, so it was a way for us to have a piece of our own families as we celebrate away from our own every other year.  I also cannot think of smell pork roast and sauerkraut without thinking of the New Year’s Day meal she would always prepare for us.  I hope everyone reading this has a great holiday season and can make and share food full of memories of the past and create many new memories for the years to come. Bacon wrapped water chestnut recipe
Linda, Board Secretary: One of our family favorites is pumpkin stuffed with everything good. I originally saw the recipe on a news site years ago. 
The link is to the original recipe but we like to change it up. I like to use a Long Island Cheese pumpkin if possible. Also, we leave out the bacon, sometimes throw in more veggies and cheese. You can add whatever is "everything good" to you. You can also use a grain that is gluten free if you like instead of bread.
We see if we can identify all the local foods in our dinner such as Cowdery corn, Vest's potatoes, something from the garden etc. It can be a long list. We are really fortunate to have such wonderful local farmers!
Have a Wonderful Holiday!
Mat, Board Vice President: Over the last few years, I've fallen in love with good Ramen. I love this recipe by Half-Baked Harvest.
The great thing about this recipe is as long as you have the base (below), you can add just about anything that's in season or needs to be cooked. Opens the door for a wide variety of flavor combinations. I've made it dozens of times and if I'm looking to impress, this is my go-to!
  • 8 cups low sodium chicken broth (I usually use bone broth)
  • 3/4 cup coconut milk (or preferred milk)
  • 1/4 cup low sodium soy sauce (the more it's been aged, the better!)
  • 1/4 cup white miso paste (this is an absolute must-have!)
Ginny, Board Member: Every Christmas morning my family makes the cornmeal scones from one of the Moosewood cookbooks, and it’s excellent made with the Shagbark cornmeal and/or spelt flour! We like adding dried blueberries and cherries best. 
Moosewood Cornmeal  Scones
  • 1⁄2 cup butter or margarine
  • 1 cup milk
  • 4 Tablespoons brown sugar
  • 1⁄2 cup cornmeal
  • 3 cups unbleached white flour
  • 1 1⁄2 teaspoon salt
  • 1 teaspoon baking powder
  • 1⁄2 cup dried fruit
1. Preheat the oven to 375 degrees F.
2. Melt butter or margarine. Pour milk into small bowl and mix with brown sugar. Add melted butter to milk mixture.
3. In a separate bowl, combine the cornmeal and flour. Sprinkle in salt and baking powder. Mix thoroughly.
4. Add liquid ingredients to flour mix and combine.
5. On floured cutting board, turn out dough. Press into a circle (or two) 1⁄2 inch thick, and slice into wedges. Place onto oiled baking sheet, bake for 15-20 minutes.

Wishing you all peace, joy, warmth, safety, and good food and fellowship this season and always.

Cheers to coming year,
The CFI team
Find Donation Station inside the Community Center with other Athens Farmers Market vendors every Saturday!  We will not have a booth during CFI's holiday closure Dec. 23 -- Jan. 2, but will make a donation jar available.  Thank you!  
December Hugelkultur Workshop
A Gardens highlight from early December is the hugelkultur workshop that took place at the Nelsonville Community Garden, led by CFI volunteer Nick Pilewski.  Kids from The HIVE of Nelsonville and volunteer Physical Therapy students from OU braved wind and chilling temperatures to roll stumps, drag branches, and move countless loads of mulch, compost, and manure to build an experimental hugelkultur bed. The kids were all very excited to get out and help in the garden! This hugelkultur bed is part of ongoing garden developments that will increase opportunities for future education and community engagement. 

We would like to thank the Youth Resiliency Funding Partnership of Foundation for Appalachian Ohio and the Osteopathic Heritage Foundation of Nelsonville for supporting this important work.

Make an end of year gift!
Discovery Kitchen FEAST Workshop
Discovery Kitchen had another great community event this month, sharing a cooking workshop at the Nelsonville Public Library as part of the 2022-2023 FEAST series.  Food Access Coordinator COMCorps member Sam Alexander did an outstanding job inspiring everyone to try their quick, easy, and delicious recipe for a butternut squash breadless stuffing, and Garden Education COMCorps member Lucy Peloso provided outstanding assistance.  Thank you to Integrated Services for Behavorial Health and the Athens County Public Libraries for their ongoing support of this collaborative project.  Check out the FEAST series and register for upcoming workshops on the library's events calendar, and check out Discovery Kitchen recipes on our Facebook page!  
Sprouts Taste Test Success
A Sprouts highlight this month was a fun taste test at East Elementary! Students got to taste test smoothies that were made with kale they grew in their school gardens! The smoothies also had Ohio grown strawberries and blueberries that were harvested this summer and processed by our Ohio Farm to School friends at Rural Action.  It was a delight to see how many students enjoyed them so much that they gave these smoothies their seal of approval!   
Make an end of year gift!
The Season of Sharing
There’s still time to share the harvest by donating to our end-of-year giving campaign! Your support is more important now than ever to keep nutritious food available to our neighbors in need, and to invest in education and programs that work toward a resilient and sustainable region where everyone is nourished by a just, inclusive, and thriving local food system.
If you’ve already made an end-of-year gift, THANK YOU! Your investment keeps our programs going and growing. If you haven’t donated to CFI this year, or if you have the means to make an additional gift, please consider a one-time or monthly investment to support equitable access to healthy, local food in 2023.

Calling 2023 Business Sponsors!

Thank you to our newest Sprouts Sponsor, Purple Chopstix, for being a Sprouts Lesson Helper! We are grateful to all of our local sponsors who support CFI programs throughout the year.
Would your business or organization like to support CFI's mission in 2023? Visit our website to begin or renew your CFI sponsorship, or email Maribeth for more information.

Become a Business Sponsor!
Thank you to Peoples Bank for their recent donation to CFI!  Maribeth and Reggie got to join Rufus and Peoples Bank representatives on the field at an OU game for a presentation of the donation.  Photo credit Evan Pugh, Peoples Bank.
What Else?
Donation Station is at the Athens Farmers Market  every Saturday starting January 7th, and we happily accept produce from your garden or purchased at market! See us at the NEW MARKET LOCATION at the Athens Community Center.  
There's always more happening at CFI than we have room to share here.  Be sure to follow us on social media: Facebook, Instagram, Twitter
Looking for different ways to help the CFI garden grow? Visit our website for information about our programming and to see how you can get involved. 
Make an end of year gift!
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