Feeding the Future
Sol Flower Farms
Welcome to Feeding the Future, a new program that converses with educators, food professionals, caregivers, artists and musicians whose work relates to nourishing kids or in some way connecting them to food and its sources. The goal is to provide inspiration and information for feeding our next generation in a creative, rounded way and to emphasize the importance of engaging them in our abundant food culture. On the debut episode, host Orianne Cosentino is joined by Andy Szymanowicz of Sol Flower Farm, a diversified market farm and CSA, sustainably growing high quality vegetables and flowers. Tune in for a taste of what's to come on Feeding the Future
Today's Recipe: Spring Barley Risotto
(adapted from Fanny at Chez Panisse by Alice Waters)
4 cups vegetable or chicken stock
1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
a sprig of thyme
1 cup barley or short grained rice
1 pound asparagus, cooked and chopped into 1 inch lengths
1/2 cup peas, fresh or frozen
2-3 tablespoons fresh herbs, chopped (mint, chives, parsley or mix)
1/4 cup parmesan cheese, grated
extra virgin olive oil for drizzling
1/2 lemon, juiced
salt and pepper
a handful or pea shoots, optional