SEEN: I'm curious about where my food comes from
By JAMES GIBBARD World Staff Photographer on Aug 25, 2013, at 2:29 AM Updated on 8/25/13 at 9:59 AM
Editor's note: Seen is a weekly feature showcasing the work of a Tulsa World photojournalist.
I'm one of a growing number of people who are more curious about where my food comes from. I want to know how it gets to my table and if it's grown organically and locally.
A friend of mine suggested I visit the Three Fruits and a Veggie family-owned organic farm on the north side of Keystone Lake, and what an enlightening experience it was.
Tchinina Rayburn and her family recently purchased this organic farm, and their enthusiasm is electric. By the end, I was excited for them.
Among their plans are expanding the vegetable plots and designing them in a way that would use a berm system to make the most of rainwater for watering plants.
That was the tip of the iceberg. Organic gardening isn't simply a case of growing plants without using pesticides, it's way more complicated and involved than that, and I now have a greater appreciation for it. Plus, I think you can really taste the difference.
Find Three Fruits and a Veggie at the Jenks Saturday Market, Seventh and Main Street, from 9 a.m. to 1 p.m.
This is a recipe Tchinina Rayburn recently shared with farmers market customers.
SQUASH PIE
1 1/2 cups cooked, sieved squash (white scallop is the best)
1 cup dark brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 cup milk
3 eggs, beaten
1. Preheat oven to 350 degrees.
2. Mix spices and salt with sugar and mix with the squash. Add milk then beaten eggs.
3. Pour into large, unbaked pie shell and bake 55 minutes.
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Threefruitsandaveggie.com
