All posts by: Gilda Taffet

About Gilda Taffet

To forget how to dig in the earth and tend to the soil is to forget ourselves. ~Mahatma Gandhi A Garden in Every School Symposium February 25 & 26 • Early Bird Registration is Open We’ve planned an inspiring weekend for you! Network with like-minded teachers, parents, garden designers, community leaders, school garden coordinators, and […]

Happy Thanksgiving from Soil Born Farms We are filled with gratitude! I give thanks daily for the continued energy, wisdom, passion and strength to be a force of healing and health for this world. It is a true blessing to wake up each morning and know that I have the opportunity daily to help improve […]

Community Education Coordinator, Soil Born Farms Brit began working at Soil Born Farms in 2014 as a Farm Apprentice. She now splits her time between working in school gardens and supporting education and outreach efforts for the farm. She found her passions—working with youth, building community, sustainable agriculture, wholesome nutrition—while working and living in a rural community […]

Youth Education Coordinator, Soil Born Farms Alyssa has always had a passion for the environment and became very invested in environmental and farm based education while getting her Master’s Degree at Antioch University in New Hampshire.  She has farmed with at-risk teenagers in New York, worked as a Farm-Based Educator in Vermont and as a […]

Preparing for a Season of Abundance Trainings, Tree Plantings & Gleaning Opportunities Ahead Join us for exciting volunteer opportunities with our edible city programs. On November 5, we’ll be joining our partners at the Sacramento Tree Foundation for a Neighborwoods tree planting event in South Sac at Samuel Kennedy Elementary School. Registration >> We are […]

Fall Gardening Clinic & Organic Plant Sale Saturday, September 3 • 8am to 3pm Plant Sale: Fill your fall and winter garden with seasonal vegetables, flowers, medicinal and culinary herbs, drought tolerant ornamental and edible perennials. 11:30am to 1:30pm Green Plate Special: Join the crew for a healthy vegetarian lunch prepared by our culinary arts […]

An easily digested vegetable that’s good for the liver and the blood and rich in vitamin A and potassium. Naturally sweet, squash can be roasted, boiled or steamed and is good with butter and salt. Ingredients: 1 ½ lbs of butternut squash Extra virgin olive oil Salt and freshly ground black pepper 1 T. balsamic […]

Ingredients: 1 pound beets, peeled and cut into 1/2-inch wedges 1 pound carrots-scrubbed, cut into 2-inch lengths, and halved lengthwise if large 1/4 cup red wine vinegar 3 tablespoons olive oil 2 springs fresh rosemary Salt and pepper Directions: Heat oven to 450° F. Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and […]

Ingredients: ½ French baguette ¼ cup olive oil 1 clove raw garlic, cut in half 2 pounds assorted heirloom tomatoes (preferably a mix of colors), diced 2 garlic clove, minced Coarse salt and freshly ground pepper, to taste 2 tablespoons fresh basil leaves, chiffonade cut Balsamic vinegar for drizzling Directions: Cut the baguette in half […]