You spoke and we listened so this Thursday evening our founder, Chanowk Yisrael, will give a short class on the basics of organic gardening. Chanowk's dynamic no-nonsense style will demystify organic gardening for first time gardeners and for seasoned gardener alike.
Happening today from 4pm to 6pm at Sacramento Food Bank and Family Services.
The Sacramento Urban Agriculture Ordinance has passed and we are kicking it off with a farm stand today starting at 10am.
Come be a part of history in the making!
Beginner's Soapmaking Workshop
Our soap making workshop provides an overview of cold-process soap making geared to beginning soap makers and those who would like to make soap for the first time. Please note this is a hands-on workshop and not a demonstration.
In this enjoyable, hands-on 2-hour workshop, limited to a maximum of eight participants, you'll learn how to make your own batch of luxurious cold-process soap from scratch! We will cover:
The History of Soap Making
The Soap Making Process (Cold-Process)
You will also take home 1 lb of soap you've created and scented yourself, a detailed instruction booklet and receive 10% off any purchase the night of class. Soap making kits will be available for purchase.
This class includes all supplies. You bring an apron and safety goggles.
Cost: $25 (Early Bird)
$35 after July 1st
To find out more please email us at
or call us at 888-487-9494 ext 2.
Spots are limited!
Register here today!
This soup is just as tasty as it is healthy! Serve with a loaf of crusty wheat bread or Indian flatbread (Naan) with a simple side salad. Make a double batch to have extras for lunch and/or for quick meal later on in the week!
1 tbsp Olive oil
2 cups chopped onion
4 -6 cloves garlic (I like lots of garlic!)
1 tsp ginger root, grated (ground is okay, fresh is better!)
6 cups water (use veg broth for richer flavor)
1 cup lentils
1 (16-oz) can garbanzo beans, drained
1 (16-oz) can cannellini (white) beans, drained
1 (14.5 oz) can diced tomatoes
1-2 carrots, chopped
1 medium celery stalk, chopped
1 tsp curry powder
1 1/2 tsp cayenne pepper
1 1/2 tsp ground cardamon
1 1/2 teaspoon tumeric
sea salt to taste
In a large Dutch oven or skillet, saute onions, garlic, and ginger in oil over medium-high heat for 4-5 minutes. Add the remaining ingredients. Bring to boil and then simmer on low until lentils are tender, about 10 to 30 minutes depending on what type of lentil you've chosen. Carefully pour about half the soup unto a blender. Puree and then return to the soup pot. Be careful pureeing hot soup in blender. Add a touch of finely chopped chives on each serving bowl for garnish. Add additional tumeric, sea salt, and ginger spice to your liking.
5 cups of brown rice
1 ¼ cups of vegetable stock
6 medium bell peppers (different colors)
¼ cup olive oil
1 large onion, chopped
3 cans of diced tomatoes
2 ½ tablespoons parsley
½ teaspoon of cinnamon
1. Place rice and vegetable stock in pot and cook for 45 minutes until tender (a rice cooker makes this an easier and faster task). Once finished set aside and cover.
2. Bring water to boil in a medium pot. Cut the tops to bell peppers and place aside, remove seeds and membrane from the bell pepper (keep the seeds and membrane for compost). Place bell peppers along with tops, in boiling water and blanch for 2 minutes. Once finished, drain out water and place bell peppers upside down on paper towel to dry.
3. Preheat the oven to 350 F. Using a sauce pan, heat 2 tbsp of olive oil on medium heat. Add onion and cook, stirring occasionally until soft (not transparent).
4. Add canned tomatoes, parsley, mint, cinnamon, cooked rice, into the pan. Stir for two minutes, then season with sea or pink salt to taste.
5. Stand bell peppers on a baking dish. Divide the rice mixture into bell peppers and add the top (mix and match different colored bell pepper tops for a little fun ;).
6. Drizzle remaining olive oil on top of the bell peppers and cook for 40 minutes or until soft!
7. Sit down with friends, family, or yourself and enjoy this tasty meal!
8. Upload pictures to The Yisrael Family Farm page and share your cooking experience with us! We’d love to see how your dish turned out