Tbe foodstream in an urban farm is really very diverse. It includes directly and indirectly, seven ecosystems and lots of animals, insects, bacteria, and plants. Take for example, Rick’s winter root pie.

[/media-credit] Fresh vegetables from the garden and the root cellar.
[/media-credit] Root vegetables and pie crust ready for sauce.
[/media-credit] The finished pies! They look and smell delightful!

Here is a breakdown of what’s coming in and what’s going out and to who/what:

ALL veggies I grew in the garden! Everything is being used, 1860 style! Potatoes, parsnips, carrots, fennel, leeks, onions, shallots, butternut squash, peas, kale, oregano, thyme, and rosemary. The leeks, parsnip peels, onion skins, kale,and some of the  oregano, and thyme will be turned into stock and then the mash will be fed to the worms. The potato peels will be chopped and fed to chickens and crickets and worms. The carrot peels will be fed to the rabbits. The carrot tops will make a good pesto with Parmesan cheese, garlic , olive oil and chickpeas.  The fennel greens will be dried and processed. The squash seeds and guts will be fed to the crickets – who will clean the seeds for us “Bones” style. Then the seeds will be roasted in an easy bake oven and eaten as well. I feel it’s really important to tell you that all of this fresh food smells FANTASTIC! And knowing we are living up to our mission at Mezzacello makes me very proud.

This insures almost no waste and goes a long way to helping us achieve sustainability. How creative can you be with your food?

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