iEat Green - Guest Andy Fisher- 06.29.17

In 1994, Andy Fisher co-founded and led the Community Food Security Coalition (CFSC), a first of its kind national alliance of hundreds of groups working on urban food access and local food. Fisher led CFSC as Executive Director for 15 years, creating and gaining momentum for the concept of community food security while building the food movement as a whole. He successfully led advocacy efforts and passage of crucial federal nutrition legislation to address food security, including the establishment of the Community Food Projects and Farm to School grants. Fisher is an expert on a variety of food system topics and tactics, including food policy councils, community food assessments, healthy corner stores, coalition building, and farm to cafeteria programs. Fisher is an activist, NGO consultant, and an adjunct teacher at Portland University in Oregon. His book, Big Hunger, is the launch for a new vision for how to untangle corporate interests from food banks and the anti-hunger movement. 

Asparagus, Sugar Snap Peas, Mango and Garlic Scape Salad

Lemon Vinaigrette

¼ cup rice vinegar

½ lemon

½ cup olive oil

1 teaspoons honey

1 teaspoon fresh chopped dill

salt and pepper

Salad

16 asparagus stems

2 cups fresh sugar snap peas, cut into thirds

5 garlic scapes, cut into 2” pieces

1 mango, cut into cubes

2 cups cherry tomatoes, halved

¼ cup chopped dill

¼ cup finely sliced mint leaves

3 Tbs. finely chopped red onion,

1 cup toasted walnuts, with 1 teaspoon honey

Steam separately, the asparagus, snap peas and scapes in a steamer for just a few minutes each. In a large bowl of ice water, blanch each vegetable to stop the cooking and lock in the color. Drain and dry on a large dish towel. Toast the walnuts in a cast iron pan for a few minutes. Add the teaspoon of honey and coat the walnuts. Let cool before adding to salad. Meanwhile, in a mini food processor, make the salad dressing. Place all of the vegetables, mango and herbs in a bowl, and toss with 3-4 Tbs. of the salad dressing. Garnish with the walnuts on top. This can keep in the fridge for a couple of days, marinating.