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4 sprigs rosemary
4 sprigs thyme
2 tsp nutmeg
Water for boiling
Directions
Add kale, collards, garlic and squash to a 4qt pot. Cover
with water and boil. Reduce heat and add herbs,
nutmeg and sea salt. Simmer for 5-10 minutes then turn
on heat. Add a few tablespoons of coconut oil. Next,
use a blender to puree your soup or add soup to your
high-speed blender to make creamy.
Enjoy this with a side of cultured vegetables for optimum
health and mineral absorption.
Youth Farm Manager Profile: Liz Dowd
Where is the place you call home?
Essex, Vermont
Your reason for coming to New York City to Farm?
Liz indicated she was in New York City to attend school.
Liz majored in photography at the School of Visual Arts
in Manhattqan. She had a interest in nature and was
already doing some gardening at her home. She
decided to take her skills to the next level and enrolled
in some Urban Farming programs in NYC.
What are your future plans in Farming?
Liz indicated she has a strong interest in live
stock(animal husbandry)
Your favorite plant?
Geranium, Lizs mom grows a lot of this plant at her
home
NEWS AND UPCOMING EVENTS
Interested in interning at the farm?!
Our internships are on Tuesdays and Thursdays from
9am-3pm. For more info please email Liz at
Liz@bkfarmyards.com!
September Volunteer Days:
Join us on the farm for Farm Volunteer Days! Our
Volunteer Days are always:
1
st
and 3
rd
Saturday of the month, 10-4pm
AND
Every Wednesday, 2:30-6:30pm during our farmers
market!
Upcoming Volunteer Saturday Dates:
October 4
th
October 18
th
We would love to see you out on the farm!
Families and people of all ages are
welcome!