​FEAST Resumes Middle School programming
Through partnerships with the IRL program of Asheville City Schools Foundation and the
YMCA of WNC, the FEAST program is once again serving middle school students in after
school programming after having to pause for several years due to staffing and funding
shortages. No garden required, just interest from students and on site after school program
coordinators. We now offer FEAST Club at Asheville Middle School In-Real-Life and YMCA
Horizons after school programs at Enka Intermediate School. Students participate in cooking
fresh produce and visiting Bountiful Cities’ gardens- this week the IRL Club visted Pearson
Garden to harvest sweet potatoes that they will cook next week! Programs are influenced by
student interest and experience. They gain an understanding of where food comes from, how
to grow it themselves, and the importance of local food options for the health of a community.
They also learn social-emotional skills such as respecting others, collaboration,
communication and honest efforts. Not only are students learning these important life skills,
they are also receiving mentorship and exposure to future careers in agriculture, culinary arts,
and food systems.
Keep an eye out as we continue to expand our reach to older students- we are hopeful that
through an expanding partnership with the United Way we will be able to explore infusing
FEAST into the school day at AMS, and we will be in the Eblen Intermediate YMCA Horizons
program next semester.

Sweet Potato Black Bean Coconut Soup –serves 4 
It's time to start harvesting these delicious roots! There are a multitude of things to do with the sweet potato, and this combination is a great one. Black beans and coconut milk turn the humble root into a hearty quick supper that keeps well for lunch the next day.
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1 Tablespoon vegetable oil
1 cup diced onion
4 cloves garlic – crushed
 
6 cups peeled and diced sweet potatoes (2 pounds)
4 cups water
1 can coconut milk
2 teaspoons chili garlic or Siracha sauce
1 ¼ teaspoons salt
½ teaspoon cumin
½ teaspoon lime juice (optional)
 
2 – 15 ounce cans black beans (or 3 cups cooked)
3 cups chopped greens (kale, spinach, bok choy, mustard or turnip)
 
Heat oil in a heavy bottomed sauce pot. Add the onion and sauté on medium heat until soft – 5 -10 minutes. Add the garlic and sauté one more minute. Add all of the remaining ingredients except beans and greens. Bring to a boil and simmer 10-15 minutes until potatoes are tender. Use a stick blender or blender to puree soup. Add greens and beans and bring back to a simmer. Cook 3-5 minutes until greens are tender. Serve with cornbread, crackers, tortilla chips, or toast, and a hearty green salad for a main course dinner. 

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