instagramming for greensgrow

You all know how passionate I am about the planet and having a positive impact on its well being. Part of that is eating whole, local, and organic foods which is why for the past year I've been a member of Greensgrow Farm's CSA. Last summer I also began a garden of my own, and made it a point to get as many supplies as possible from Greensgrow in order to support a small local business that I believe in. 

Last month I was fortunate enough to take over the Greensgrow Instagram. I've had a blast with it. Not only have I increased my visits and time spent at the farm, but I've also grown a tie to the local community that I didn't previously have. It's been a delight for my lens, my creative eye, and also my spirit. 

Above are some of the pictures I've captured so far this month. I look forward to showing the farm's progression as the season moves on and the whole world changes. Please do follow along!

Check out the Greensgrow Instagram Here

vegan carrot soup with coconut lime drizzle

Note: This post was previously published as a part of my freelance work here

Carrots can be found in season almost year-round. Most people get tired of the classic ways to eat them, so today I want to suggest one of my favorites: pureed. When carrots are all mashed up, they make great soups. This particular recipe takes an Asian spin with cilantro, lime, and coconut. After you’ve downed it you’ll be packed with good nutrients, and full enough to get through the afternoon.

Ingredients:

Soup:

-          2 Cups Carrots, Chopped

-          2 Celery Stalks, Chopped

-          1 Yellow Onion, Chopped

-          ¼ tsp Saffron Threads

-          1 Tbs Curry Powder

-          1 ½ Cans Coconut Milk

-          10 Cilantro Sprigs

-          1 Tbs Coconut Oil

Drizzle:

-          ½ Can Coconut Milk

-          Juice from 1 Lime

Directions:

1.       Melt coconut oil in a large pot.  Add carrots & onion to cook, stirring every few minutes.

2.       After 15 minutes, or once carrots are almost fully cooked, add celery for 5 more minutes.

3.       Stir in saffron and curry powder, and sauté for another 3 minutes.

4.       Add coconut milk. Stir & let simmer.

5.       After 10 minutes, kill the flame and let the soup sit.

6.       While the soup is cooling, squeeze juice from one lime into your ½ can of coconut milk. Mix it up with a fork & set aside.

7.       Using an immersion or regular blender, puree the soup mixture. Add the cilantro sprigs right at the very end, so that they get chopped up, but are not sitting in the heat for long.

8.       To serve, garnish with coconut lime drizzle & a few pieces cilantro.

photographer envy: griffin lamb

For some time now I’ve had an insane Instagram crush. Griffin Lamb is an amazing photographer that I started following because of Folk Magazine. He resides and photographs around the Pacific North West, and each and every single one of his photos take my breath away. There is a power in mother nature that is expressed through his images. It is utterly beautiful. You feel the expansiveness of spaces, the rush water, and how little we humans really are. Lord, I need to visit and see if for myself. For now, Griffin Lamb, I’ll be living vicariously through your stunning photographs. Thank you for putting them out there for the world to see.

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Follow Griffin’s Instagram Here