Apple Seeds, Inc. plans ‘teaching farm’ on College Avenue Fayetteville Flyer, Dustin Bartholomew November 5, 2013 Full article An organization that works to help local children build healthy eating habits is planning to build a new urban “teaching farm” on College Avenue in Fayetteville. Apple Seeds Inc., a non-profit that seeks to inspire “healthy living […]
Apple Seeds Teaching Farm: Kickstarter Campaign November 1 – December 1, 2013 Help us raise $10K in 30 days! Click here to view. In 2014, Apple Seeds has the exciting opportunity to expand to reach the greater community by developing the Apple Seeds Teaching Farm in the Heart of Fayetteville, Arkansas–the grounds of which are […]
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High Praise from an influential individual! P. Allen Smith discusses Apple Seeds Inc. on his blog. Read about it here
Our second Healthy Cooking Class was held at Owl Creek School in Fayetteville on March 14th. To view the story in the Northwest Arkansas Times, click here.
Our first Healthy Cooking Class was held at Asbell Elementary School in Fayetteville on February 28th. To listen to the “Ozarks at Large” story on KUAF radio, click here.
FRESH PASTA Created by Diane Forley from her book Anatomy and used by guest chef Serena Caffrey Ingredients: 1.5 Cups of whole wheat (or white) flour and more as needed 1.5 Cups of semolina flour 1/4 tsp of salt 2 large eggs 2 tbs of extra virgin olive oil 1/3 cup of water and more […]
Created by Chef Chrissy Sanderson Makes One quart, 6 servings Ingredients: 1/8 Cup Raw onion, chopped 1 TB Garlic, minced 1 TB Olive oil (or other vegetable cooking oil) 1 Lb. Asparagus, raw ½ Cup Water, cold ¾ Cup Rice (white, brown, basmati, black, etc.) ¼ Cup Milk, lowfat (or skim) 1 Tsp. Lemon peel, […]
Created by Chef Chrissy Sanderson Makes 6 servings Ingredients: 1 TB Vegetable Oil 2 Apples, raw, with skin 1 Lb Cabbage, red, raw ½ Lb Onions, red, raw 1 TB Garlic, minced ¼ Tsp Fennell seed, whole 3 Cups Water ¼ Cup Cider vinegar ¼ Cup Lemon juice 2 TB Honey 1 Tsp Salt 1 […]
Created by Chef Adam Simmons Makes 6 servings Ingredients: 1 Cup Red Onions 1 small Eggplant 1 lb. Zucchini 1 lb. Summer Squash 3 TB Olive Oil 1 1/4 Basil Leaves 1 Tsp. Oregano, dried 1/4 Tsp Kosher Salt 1/4 Tsp Black Pepper 2 Cloves Garlic 14 oz. Tomatoes (canned or fresh) Instructions: 1. Preheat […]