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About 2 months ago the NY Times ran a piece on Crop Mobs in the Chapel Hill, NC area, describing it as a “monthly word-of-mouth (and -Web) event in which landless farmers and the agricurious descend on a farm for an afternoon.” The food movement got giddy with excitement. Within a week or so, a CropMobNYC group popped up on Facebook and I signed on up.

This past Sunday 4 Crop Mobs were scheduled for four different urban farms around town. I went to Bed-Stuy Farm, where 20 of us met with the generous and inspiring Rev. Robert Jackson and Rev. DeVanie Jackson. We tilled, and clipped, composted and shoveled, hammered and sawed. Also we broke for snacks and ate DeVanie’s homemade fig jam from last season’s figs.

Participant and food filmmaker Liza De Guia made a short video (featuring SFUSA staffer Gordon Jenkins–checkitout)–click here to view.

We brought our own work gloves, our own water bottles, and our own lunch. I left the house in a hurry, throwing together this curried chicken salad quickly, with what I had on hand–kind of like the Crop Mob itself.

Curried Chicken Salad
Leftover roast chicken, cut into chunks
1 large celery stalk, diced
2 tbsp raisins, dark or golden
1 cup farm-fresh yogurt
1 tsp dijon mustard
1 tsp curry powder
1/2 tsp ground cumin
1 shake cayenne pepper
salt and pepper to taste

Mix together all ingredients except the chicken, celery and raisins
Then add the rest and stir well

[this piece first appeared on my blog, Eat Here 2]