Feed & Seed cultivates a weekly box brimming with food from local farms.
Behind every crop is a story, and the stories behind each Crop Box sprout from local fields. Red kohlrabi, round and firm, is from Crescent Farm in Laurens. Crisp butterhead lettuce is from SimpLea Produce in Spartanburg, and tender summer squash culls from JBo Ranch in Honea Path. And one of the region’s most prized crops—summer peaches—stem from Hyder Farms in Landrum.
On these plots of local land, the farmers’ work begins at dawn—weeding, planting, harvesting, packaging, and delivering to locations like Feed & Seed, a food hub located in the corner of Judson Mill. Here, employees and volunteers organize the crops into the eco-friendly box available to pick up on a designated weekday each week of a seasonal cycle. There are also bonus locally made goodies tucked into the box, such as spring thyme vinaigrette and shortbread cookies.
Unlike conventional produce, the farmers harvesting Crop Box crops pluck their yields not long before delivering them to Feed & Seed in West Greenville, which also boasts a fully stocked market and cafe. The drive from area farms to the food hub is only a short distance, and many farmers drop off crops at restaurants along their routes. Having these local sources ensures the Crop Boxes comprise freshly picked, restaurant-quality fruits and veggies as delicious as they are healthy.
Experts agree that incorporating fresh produce into a diet reduces the risk of diabetes, heart disease, and high cholesterol, among other health benefits. One of many programs affiliated with Feed & Seed—Food Rx—prescribes crops to patients with diabetes, demonstrating their abilities to improve health outcomes. A subscription to the Crop Box is a convenient way to routinely incorporate nutrient-dense food into meals—and support local farmers while doing so.
From local farms to Feed & Seed and to Upstate kitchens, the next chapter of the crops’ story is up to consumers. Not sure where to begin? Not to worry because Feed & Seed provides recipes using the box ingredients, such as instructions to whip up Kohlrabi and Carrot Salad with Harissa. It’s also fun to glean inspiration from box ingredients and try new recipes, like rich creamed greens or herby carrot soup, and discover dishes worthy of a meal rotation.
The stories behind each Crop Box feed into Feed & Seed’s epic journey to grow healthy communities. Every subscription and purchase supports the nonprofit’s mission to support local producers, eliminate food waste, cultivate a sustainable food system, and deliver healthy food to all, including institutions and communities in need. Now that’s some sustenance we can sink our teeth into.
Feed & Seed, 701 Easley Bridge Rd., Ste. 6010, Greenville, 864.412.4720, feedandseedsc.com
RECIPE
Make a salad with a Crop Box or other local ingredients
Kohlrabi and Carrot Salad with Harissa
Ingredients
- 1 medium kohlrabi
- 2–3 carrots
- juice from 1 large lemon
- ½ tsp fennel seeds
- 2 Tbsp olive oil
- 1 tsp harissa, or more to taste
- 10 mint leaves
- 2 oz feta cheese
Instructions
- With a paring knife, generously peel away the rough skin of the kohlrabi, cutting away any woody bits. Slice the remaining white root into thin slices and cut into matchsticks (or use a mandolin to julienne). Toss in half of the lemon juice to prevent the kohlrabi from discoloring.
- Scrub or peel the carrots and cut into similarly sized matchsticks as the kohlrabi.
- In a dry skillet, toast the fennel seeds until fragrant, and crush with a mortar and pestle.
- Mix together the remaining lemon juice, harissa, and crushed fennel seeds, and then whisk in the olive oil.
- Toss the kohlrabi and carrots with the harissa dressing. Sliver the mint leaves, dice up the feta, and stir into the salad. Taste and add more harissa or salt or a pinch of sugar, depending on the spiciness/saltiness/sweetness of your harissa. Enjoy.
Feed & Seed often borrows recipes from reliable sources. This recipe is from Food52, a source with kitchen-tested recipes. See more at food52.com.
