Alethea Vasilas Bio: incorporates her background in dance, somatic therapeutic exploration, cultural anthropology, and organic farming into the cultivation of vegetables and new relational kinesthetic possibilities that come about at the interface of agriculture and neurodiversity.  She holds a B.A. in Africana Studies from Brown University, an M.A. in Socio-Cultural Anthropology from Columbia University, and certification in Biodynamics, Permaculture Design, and Developmental Somatic Psychotherapy. She has over twelve years of experience on an organic farm, and 6 years experience working with autistic adults. She was the farm and project manager for SustainAbility Farm, Orkestai’s mentor farm, for the 2013 growing season. She is currently training as a Psychoanalyst at the Institute of Expressive Analysis in Manhattan.

Aidan Feeney Bio: Originally hailing from Nantucket Island, Aidan grew up with a strong passion for the outdoors. Upon graduating high school, he worked several years in landscaping and tree service which led him to a fascination with farming. He left Nantucket for the Northeast Kingdom of Vermont, where he received a bachelors degree in agriculture from Sterling College, and most importantly began to learn the craft working with farmers. Aidan has worked in livestock and dairy operations in addition to organic vegetable production. After managing a vegetable enterprise for two years in the Hudson Valley, he moved to Long Island to work as the farm manager at Youngs Farm in Old Brookville, NY.  He is also Orkestai Farm's agricultural mastermind, along with his partner, Natasha Phieffer.

Mini Stuffed Masa Harina Corn Muffins

Preheat oven to 350°

Ingredients

  • 2 Tb. ground flax seeds
  • 2 Tb. apple cider vinegar
  • ¼ cup water
  • 1 cup GF Flour
  • 1 cup organic Masa Harina
  • ¼ cup organic sugar
  • 4 t. baking powder
  • 1 t. baking soda
  • ½ t. salt
  • 1 cup organic coconut milk
  • ¼ cup organic coconut oil
  • zest from 1 lime
  • 2 cups Vegetarian Chili

Directions

Soak the Flax seeds in 2 Tbs. Apple Cider Vinegar and ¼ cup of water. Letsit for 5 minutes. In large bowl, mix the dry ingredients together. In mixer, combine the coconut milk with the coconut oil. Add the flax seed mixture. Then, with mixer on low speed, gradually add the dry ingredients. Make a 1” ball with the dough, and press it into the mini cupcake tim, creating a pocket in the middle. Fill the pocket with the chili (about 1 teaspoon) Bake at 350* for 20 minutes. If the back of your oven is hotter than front, rotate pans. The edges of the muffins should be golden brown and crusty!

 

Chipotle Chili

  • 2 cups chopped onions
  • 1 cup roasted peppers, chopped
  • 1 can organic pinto beans
  • 1 can organic red kidney beans
  • 1 can organic black beans
  • 1 cup fire roasted corn
  • 1 Tbs. tomato paste
  • 1 Tbs chopped garlic
  • 1 can organic diced tomatoes
  • 1 -1/2 t. salt
  • 1 t. chili powder
  • 2 t. cumin
  • 4 dried chipotle peppers, de-stemmed and seeded. soaked in boiling water, than chopped Safflower oil  Cilantro to taste and garnish Sauté the onions in oil for 5 minutes and then add the roasted peppers and garlic. Add the chipotle peppers, cumin and chili powder. Toast the spices for 5 minutes, and then add the beans, tomatoes and tomato paste. Add the corn and salt. Let simmer for 15- 30 minutes. Add cilantro to taste! Serve with organic brown rice
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