July
2015


TRANSITIONS
Dear Friends,
Sometimes, transitions come in the middle of the summer. Last week, we said "goodbye" to the students from our sixth annual "Farm the Land, Grow the Spirit" Summer Institute for young adults, and already it feels a little too quiet on campus. This year's group hailed from Cape Town, South Africa; Boston, MA; Edmonton, Canada; and Colombia, MO. They brought passion, fascinating experiences, and laughter with them as they came to garden and learn from the wisdom of the three faith traditions: Judaism, Christianity and Islam. A highlight for me was the powerful ceremony the students created to help our community cope with the deaths of the nine African-Americans killed in Charleston, SC. Another was our last iftar meal for Ramadan when one of last year's Summer Institute students visited us with his parents and sister from Iraq in tow. His father was so moved by having a Rabbi accompany him and the other Muslims in evening prayers and then sitting down to an iftar meal with Christians, Muslims and Jews together, that he said it was the most important day of his life. As I drove them back to the city afterwards, it was obvious that the whole family had felt the power and possibility of this place and this community.
We are blessed!
Kitty Ufford-Chase
Co-Director of Stony Point Center
2015 SUMMER INSTITUTE STUDENTS SHARE
Farah:
The earth is my mosque
Farah's blog's subtitle is "a Missourian learns to farm in NY." She shares about her time here, what she's going through and some great photos.
Alanna:
100 Churches 100 Sundays
Alanna started her blog a few years ago when she decided she would visit 100 churches. She visited a few during her time here and will continue now that she has returned to Canada.
Maggie:
Unearthing War 
Maggie wrote this article for a Religions for Peace Interreligious Youth Teach-in. In it she explores violence, death, and farming.
Farm Update
It has been a time of many transitions here on the farm. Our Summer Institute students have just left, but not before starting logs for growing shiitakes, harvesting lots of squash and cucumbers, and learning and teaching a lot! This month has also been the end of Ramadan. Read this month's farm update from Multifaith Resident and Farm Apprentice, Amirah.
SAVE THE DATE FOR GREAT UPCOMING EVENTS!
Our Second Annual Farm-to-Table Gala, Sunday, October 11
As you can read in our farm update, things are coming along quite nicely in all our gardens. Want to help us enjoy the bounty? Join us for our Gala Dinner! This is an exciting time to have some great farm food, and be updated on all our various activities through our campus fair. Want to participate and support the effort? You can buy your ticket today at an early bird rate, join the host committee, or encourage your organization to sponsor us. Read more on our website.

Upcoming Events
There are a lot of great events coming up this fall. Be sure to go to our website to learn more about these exciting opportunities and write them on your calendar!
Recipe from our kitchen: Kohlrabi Salad

We think kohlrabis are really fun. They're also quite tasty but many people aren't quite sure what to do with them. We like to munch on them plain or enjoy them in a salad with a zesty, tart dressing. The following recipe is similar to salads we make. You can find the recipe we based it off of at Feasting at Home. Kohlrabis are usually smaller than the one pictured at right, but the basic shape is the same.
INGREDIENTS
6 cups kohlrabi, grated (substitute fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity), � c chopped cilantro (one small bunch), half of a jalapeno -minced, � c chopped scallion, orange zest from one orange, lime zest from one lime
Citrus Honey Vinaigrette:
� c olive oil, � c fresh orange juice (juice form one orange), ⅛ c lime juice plus 1 Tbsp (juice from one large lime), � c honey, � tsp salt, 1 Tbsp apple cider vinegar
INSTRUCTIONS
Trim and peel kohlrabi (the skin is often easy to pull off but you should taste a piece of the outside to see if it is tough or woody and more needs to be removed). Shred. Place in large bowl with chopped cilantro, scallions, finely chopped jalape�o, lime zest and orange zest. Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving.