On Friday, April 25, DC Greens hosted our first “Farm to Fire” at The Well at Oxon Run, a workshop created in partnership with DC SNAP-Ed. At the event, we explored ways to incorporate fresh, locally grown produce into healthy and delectable recipes at the guidance of Chef Herbert Holden, an incredible chef from the University of the District of Columbia’s Center for Nutrition, Diet, and Health.

The mission of DC Greens — “to advance health equity by building a just and resilient food system” — has many layers. As an advisor for The Well at Oxon Run, my role is about being a bridgebuilder between the organization and the community. I am always thinking about ways to connect programming to people. I constantly ask myself: How can our programs serve each other? How can we nourish our community through the entire growing process and life cycle of a single vegetable? Hence the name of this event: “Farm to Fire.”

The community’s excitement around this was palpable — registration filled up fast! — revealing to us that we’d hit our mark. And true to honoring the whole lifecycle of our food, the workshop invited attendees to sit with question, “What happens next?”

What happens after, for example, a community member learns how to grow and harvest vegetables at DC Greens’ farm or in their own home garden? What’s next?

The answer: create a colorful, delicious, nutritious meal.

It’s a wonderful thing to see our efforts take shape into something meaningful. This event is also laying the foundation for many more like it in the future. It gives me hope that we can repeat this event and even expand these kinds of joyous offerings in the future.

It also brings me joy knowing that all who attended received a copy of the recipe to use at home, so they can repeat these rituals in their own kitchens: washing the produce, cutting the ingredients, enjoying the pleasant aroma in the air of the garlic and other ingredients as it cooks. And eating at their own tables with others, the way we ate together during the class.

What happens next? A colorful, delicious, nutritious meal — from farm to fire and beyond.

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This material was funded by USDA’s Supplemental Nutrition Assistance Program — SNAP. This institution is an equal opportunity provider.

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Vegetable Stir Fry

Yield: 6 Servings | Cost: $7 or $1.15/serving

Materials:

• Wok or large skillet
• Whisk or fork
• Small bowl
• Cutting board & knife
• Long handled spoon
• Grater

Ingredients:

• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon oil (olive or canola is best)
• 2 tablespoons cornstarch
• 8 cups of your favorite fresh or frozen vegetables cut into bite-sized pieces or slices (broccoli, carrots, sugar snap peas, green beans, cabbage, mushrooms, bell pepper, cauliflower, etc.)
• 3 garlic cloves, minced or crushed
• ½ teaspoon fresh grated or dry ginger
• ½ medium-large onion, sliced
• 1 teaspoon sesame oil

Options: Add red pepper flakes to step 2 below. Garnish with chopped green onions and sesame seeds.

Instructions:

1. In a small bowl whisk together soy sauce, sesame oil, broth and cornstarch.
2. In a wok or large skillet on medium high heat, add 1 tablespoon olive oil. Add garlic, onion, and ginger. Stir for 1-2 minutes or until fragrance is noticeable.*
3. Add the carrots, stirring occasionally. After 3 minutes add the rest of the vegetables. Stir for 2-3 minutes or until the veggies are almost tender
4. Pour the soy sauce mixture (from step 1) over the veggies and cook until the sauce has thickened. Serve over rice.

*Tofu or chicken cut into bite sized pieces can be added and stirred after Step 2 if desired.