GrowNYC Grains is a Program of GrowNYC
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In this Issue
Upcoming market dates
Interview with Evrim Dogu (Sub Rosa Bakery)
Recipe of the month
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Upcoming Market Dates
Come find locally grown grains at the following locations!
Grainstand Weekly Markets
every
Wednesday & Saturday.
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- August 3: Inwood, Manhattan
- August 10: Grand Army Plaza, Brooklyn
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Stay tuned for our very full fall schedule coming soon!
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Check out our rotating guests schedule for the month
here.
Pre-ordered bulk bags are available at GrowNYC's Union Square Greenmarket every Wednesday and Saturday, and at any of our pop-up location upon request.
Check availability and pricing here
.
Wholesale orders of $250 or more can be delivered through
Greenmarket Co.
, GrowNYC's wholesale distribution program.
For more information or to place an order, email us at
grains@grownyc.org.
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Earlier this summer, the Grainstand's own Barbara Chami sat down with Evrim Dogu, the co-owner of Sub Rosa bakery in Richmond, Virginia. Dogu (appropriately pronounced dough), has been a leader in the burgeoning local grains movement in Richmond, and is an advocate for knowledge sharing, and collaborating with your community to accomplish a shared goal.
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Q: I read that when you started Sub Rosa you knew you wanted to use local grains, so I am wondering, what was initial sourcing like and how has it changed?
ED: I wanted to use local grains from the beginning, so early on I spoke with any farmer in the region that was growing food-grade grains. Initially, there was only one local farmer that was growing corn, soft wheat, and rye, so we sourced from them. We also sourced from farmer run mills in Kansas, Minnesota, and Pennsylvania that were using certified organic practices because it was our best option for good quality grain.
Now, 7 years later, there are four or five farmers – using organic, conventional, and mixed practices – that are growing high quality grains in North Carolina, Pennsylvania, and just outside of Richmond. A lot of the grain in Virginia is for feed or is for the commodity market. Now that there is a demand for regional grains, there is also more of an interest in small-scale production.
We want to bolster and support the farmers doing this work so the farmers can hold the torch for the next generation. But everything is so small right now that it feels tenuous. Some farmers are on family farms, and some new farmers are on leased land, so all the business models are different. Nothing feels super stable, but also better than it’s ever been; it used to be a desert and now there are pockets of oasis.
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Photo above by
Andrew Thomas Lee from Bon Apetit
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Q: What distinguishes Richmond bread culture? How would you say it’s different from that in New York or San Francisco?
ED: That’s a good question! The first time I had great bread was in New York. New York has a bread culture: there are bagels, bialys, and international breads. There is also a strong bread culture in San Francisco, and it takes a lot of effort for a bakers to distinguish themselves there. Richmond is still trying to create a bread culture.
(Artisan breads) are still extremely limited. Richmond used to only have one bakery that made bread with a crust. Sub Rosa was the second and now there is Idle Hands Bread Company, and Flour Garden Bakery. So the volume is very low and isolated. All of these bakers are trying to get people into eating bread again. I am happy with the other bakeries because we share a similar goal.
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Recipe of the month- Tabbouleh Salad
It's finally that time of year, when the tomatoes are abundant and it's too hot to think about eating anything but a citrusy grain salad. Enjoy this salad through August, and really until it gets cool enough to use the oven again.
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Ingredients:
- 2 cups cracked bulgur
- 1 cup chopped parsley
- 1/2 cup packed fresh mint leaves
- 4 green onions
- 3-4 tomatoes, seeded and chopped
- Juice of 3 lemons, plus 2 tbs zest
- 2 tablespoons olive oil
- 3/4 teaspoon ground cumin
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Instructions:
- Cover bulgur in water, bring to a boil, and simmer for about 20 minutes. Once tender but not too soft, drain water. Pour bulgur into a large bowl and leave on the counter to cool.
- Finely chop parsley, mint, and green onions. Cut tomatoes into small cubes.
- Whisk lemon juice, olive oil, and cumin.
- Combine bulgur with the herbs, onions, and tomatoes. Toss with dressing.
- Keep in the fridge for up to a week, flavors will develop and will be best the second and third day!
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GrowNYC
is
a 501(c)3 environmental nonprofit organization.
Donate Today
to support GrowNYC Grains, neighborhood Greenmarkets, community gardens, recycling and hands-on education programs for youth.
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GrowNYC/Greenmarket | 212-788-7900 | www.grownyc.org
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