Social justice is making news now, and the whole world is paying attention. Attention is great. Action is better. We all need to pursue social justice every day and support our own communities as a way of life. I am excited to see so many local businesses and organizations creatively seeking ways to do just that.
Miami’s own Urban Oasis Project isn’t the only farmers market that’s gone virtual since the pandemic, but it may be the only one with a Pay it Forward component. Each week, the site lists local artisanal products and just-harvested produce and includes an optional Donate button. Buyers who choose to do so can help support local families in need. This mechanism resulted in the nonprofit receiving over $3,000 in donations within the first two weeks alone. That trend has continued and has gone directly to fund food and essentials for 30 families.
We need to keep it going, to support our own community, to keep our neighbors fed and secure. Artisanal kombucha and locally grown microgreens are delicious and nourishing. Order them through Urban Oasis Project, and while you’re at it, donate to provide delicious, nourishing produce for others, too.
For Urban Oasis President Art Friedrich, it’s all about “supporting communities of color as much as you yourself have been supported.” What else is white privilege good for?
- The site opens for orders each Wednesday for weekend pick up or delivery options.
- Or just donate to local families directly here.
- Become part of positive change by supporting Urban Oasis Project and other organizations working for social justice.
Are you working with one now? Please share it with me, and I’ll be glad to add to this list of resources:
Racial Equity Programming, through Food Solutions of New England (For more on how to use this site, click here.)
When you shop for local ingredients, you are promoting social justice and supporting local communities. Recipes like this Sweet Potato Salad with Tahini and Ginger provide the perfect opportunity to shop locally. Get your sweet potatoes, celery, ginger, and other locally grown produce through the Urban Oasis Project. It’s good for you, local growers and our whole community.
Sweet potatoes’ natural sweetness shines through in this significant salad, without pineapple or marshmallow. Serve warm or at room temperature so the flavors really pop.
Ingredients
- 1-1/2 cups quinoa or millet, cooked and cooled
- 2 sweet potatoes, chopped into bite-sized cubes
- 1 tablespoon olive oil
- 1 pinch sea salt
- 1 pinch red pepper flakes
- 1/2 cup pumpkin seeds
- 3 stalks celery, chopped
- 3 cups fresh spinach, watercress, arugula or a combination of all three
- juice and zest of 1 orange (about 1/3 cup juice)
- 2 tablespoons fresh ginger, minced
- 2 tablespoons tahini
Instructions
- Preheat oven to 400 degrees.
- Spread sweet potato bites on a rimmed baking sheet. Drizzle on olive oil, sprinkle with sea salt and pepper flakes. Toss to coat sweet potatoes and roast for 25 minutes, stirring once or twice to make sure sweet potatoes roast evenly and don’t stick to the pan.
- Pour pumpkin seeds into an ovenproof shallow dish. Toast in the oven for 5 to 7 , or until golden brown and fragrant.
- Meanwhile, make the dressing. Using a blender or food processor, blitz together ginger, orange juice and tahini for 1 minute or until smooth. Makes about 1/2 cup dressing, enough for the salad plus leftovers.
- To assemble salad, toss together greens and quinoa or millet. Pour in 2 to 3 tablespoons of dressing, or until just moistened.
- Scatter with chopped celery, chopped sweet potatoes and toasted pumpkin seeds. Drizzle another spoonful or two dressing on top or serve separately.
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