Download this episode (right click and save)Lorrie Clevenger is an organic farmer and co-owner of Rise & Root Farm in Chester, NY. She is the Development Coordinator for WhyHunger, a national nonprofit organization, connecting people to nutritious, affordable food while supporting grassroots solutions that inspire self-reliance and community empowerment. Prior to owning Rise & Root Farm, Lorrie spent two years farming in Santa Cruz at the University of California Santa Cruz Center for Agroecology and Sustainable Food Systems (CASFS). Lorrie was a community gardener at Taqwa Community Farm in the Bronx for several seasons. She is a founding member of Black Urban Growers (BUGs), an organization committed to building networks and community support for black growers, and she served as the Volunteer General Coordinator for their first annual Black Farmers & Urban Gardeners Conference in 2010. Lorrie is also a founding member of Farm School NYC and has remained part of the Executive Board since its inception in 2008, helping to develop curriculum and programming around innovative urban farming education. Her career in food sovereignty work began in 2007 with Just Food, where she supported the work of diverse NYC communities through CSAs, community-based farmers markets, and advocacy around local food and community gardens. Her relationship to Just Food spanned a range of roles including Board member, Brooklyn's Bounty Market Coordinator, Administrative Assistant and Website Manager. She also was the first Capacity Building Coordinator for WhyHunger's Grassroots Action Network Program. At WhyHunger, Lorrie provided resources, information and networking opportunities to strengthen and support thousands of community based organizations across the country. She also managed the development and implementation of the Community Learning Project for Food Justice (CLP), a nationwide peer-to- peer mentoring service.
Beet & Radish Greens and Avocado Pate
2 cups of steamed greens, combination of radish greens and beet greens
1 onion, chopped
2 stalks celery, chopped
½ cup walnuts
1 t. chopped garlic
¾ cup cilantro
¼ t. pepper
1 t. cardamom
1 t. fenugreek
½ t. coriander
¼ t. cayenne
juice from 1 lime
1. Steam the radish and beet greens for 5 minutes and immerse in ice water to lock in flavor and color. Squeeze out water. Measure the greens, you want to have 2 cups total.
2. Meanwhile, sauté onions and celery in cast iron pan, without any oil. Use a little water if it starts to stick. Cook until caramelized and light brown in color.
3. Pulse the greens, onions and celery in food processor until finely chopped. Add cilantro, spices and garlic and pulse some more.
4. Add the walnuts and pulse until fully blended.
5. Add avocado and pulse some more, scraping down sides to fully blend. until a smooth puree remains.
6. Serve with tortilla chips, pita chips, crudités or crackers.