Sungold cherry tomatoes garnished the salad's freshly harvested greens and radishes. Sean-Michael Fleming cooked eggplant a la Bushwick which Chrissy's Cooking Club served alongside kale and potato samosas, mushrooms and green beans, peach crisp, and lemon-basil ice cream.A lot of the food was donated by outside groups and businesses like Boswyck Farms and Verde, but much of it was grown at Bushwick Campus Farm, and speaking as a long-time volunteer it was humbling to see the product we at the farm had worked so hard on turned into such delicious and satisfying dishes. This, in many ways, is the epitome of the movement back to local food: knowing where your food is coming from and where it's been every step of the way. In this case it went from Maggie and Joe's hands to Sean's hands. Then we ate. No trucks, airplanes, pesticides, etc. needed. Neat, right?
Of course this is only the very beginning. Tomorrow we'll be spending time setting up the hydroponic "farm in the sky" at Fireproof East, and we may be expanding the campus farm down the line as well. But right now we're making food our community can enjoy every day. Enjoy!
