Learn Environmental Sustainability

Thank you Fresh From the Vines! Rebecca and David Vines cultivate and nurture a sustainable farm and natural bakery. Juniper Village met the Vines last year during an education and outreach effort by Rebecca. Learning more about sustainable farming and opportunities to enhance Juniper's Green Canopy Program locally was the goal. Juniper also looked to provide educational seminars for the Juniper Family through the Alive in All Seasons Environment theme last August. Rebecca far exceeded our expectations. She graciously spent time sharing her knowledge and awareness for sustainable living and farming; "As people gain awareness of their food and a connection to farmers and the land, they are empowered to make the right decisions for themselves and the environment." Rebecca met with Chef Erin Gredler, then through the Connections department, Rebecca again shared her initiative with the residents at Juniper. The Vine's breads and cookies were quickly purchased for upcoming events and celebrations.

Soon after her initial visits, Rebecca learned of volunteer opportunities that Juniper Village had to offer. Oh, we had already been so blessed with her kindness, yet Rebecca still wanted to do more. She continued to meet with residents who expressed an interest in organic and gluten free foods and shared her experiences with her own family. Soon Rebecca's sister began to volunteer at Juniper! Taking time to reflect on how our own relationships cultivate can be fulfilling in itself. The kindness and generosity that the Vines have displayed to the Juniper Family does not go unnoticed. Any opportunity I have to support the local farm is always a fulfilling experience, Juniper continues to purchase goods "Fresh From the Vines" and the Juniper Family is blessed with the volunteer work that Rebecca's sister provides.

Rebecca's baked goods and produce are amazing! From my recent "harvest", I created home-made coleslaw, Bruschetta, Beet salad, and as for the Beans...those were just delicious alone! Rebecca grows a variety of fruits, veggies and greens. Many of the different colors you see are attributed to the high quality of the heirloom vegetable variety. Heirloom Vegetables are a tribute to the past and offer mouth-watering flavors and colors that are inspirational. The thing about fresh and organic is that you really put minimal effort into a healthy meal, and it tastes like you are a super chef! You can learn more about the farm by visiting http://www.freshfromthevines.com/.

Thank you Rebecca and family for your unwavering commitment, you are now a part of our Juniper Family. We can't thank you enough! See you at the Market House next Saturday!


Mandy's Favorite Beet Salad

3 Organic beets with greens (Fresh from the Vines)
4oz Goat Cheese (Market House)
Organic Balsamic Vinegar (Whole Foods Co-Op)

Cut Beet greens from root, wash and prepare as greens for salad
Boil beets until tender. Depending on the size, this may take about 20 minutes plus. (good time to munch on some fresh organic heirloom beans and review the new blog post!)
Dice beets and allow to cool or chill overnight.
Combine beet greens, beets, sliced goat cheese and drizzle with balsamic vinegar for a delicious and healthy local meal!

Bruschetta-local taste of Italy

1 loaf roasted garlic and cheese bread (Fresh From the Vines)

1 cup organic cherry tomatoes (Fresh From the Vines)

1 bunch organic basil (grown at home)

1 organic clove garlic minced (Fresh From the Vines)

1 organic whole clove garlic (Fresh From the Vines)

Organic extra virgin olive oil (Market House)

Organic balsamic Vinegar (Whole Foods Co-Op)

Organic Sea Salt and Pepper (Whole Foods Co-Op)

Parmesan Reggiano (Optional) (Market House/Co-Op)

This is an easy, "throw it together" recipe! Some prepare the tomato by parboiling, removing skin/seeds. These tomatoes need no preparation. Quarter tomatoes and combine with chopped basil and minced garlic in a bowl. Drizzle with olive oil and balsamic vinegar. Lightly salt and pepper. Set aside.

Slice bread slightly diagonally and toast on a griddle, one minute each side. Rub with whole garlic clove then drizzle with 1/2 tsp olive oil. Top with tomato/basil mix prior to serving. (Too soon and it will get soggy.) Sprinkle with some Parm/Regg. and enjoy! A taste of Italy grown right here in Meadville.

Hmmm...this talk of Italy reminds me...it's almost time for the residents to tend to the home-made wine at their next wine-making class!