Meet Farmer Chloe Moore, the farm manager for Southside Community Farm, an urban food space in the historically black Southside neighborhood in Asheville, NC. “Our focus is on community food. A farm like this is really important. It’s a place that people can come and enjoy being outside, where they can access free healthy food, and come together as a community and connect over food,” said Chloe.
Find comprehensive questions, a journal prompt, information about green beans, and a recipe to pair with this video below.
Viewing Comprehension Questions:
- Why does Chloe enjoy being a farmer?
- What crops does Southside Community Farm grow in the summer?
- Why is this farm so important to the community?
- Where do they sell their produce?
- What would Chloe like to see the farm be able to do in the future?
- What was the fun fact Chloe mentioned about green beans?
At Southside Community Farm, Chloe and her team grow food to share with their community. Why do you think it’s important to do things for your community? What community(ies) are you and your family a part of? What things do you do to support other members of your community(ies)?
Learn more about Green Beans:
Green beans, also known as snap beans or string beans, have two main distinctions: they are either pole beans or bush beans. Pole beans grow as climbing vines and require trellising, while bush beans are more shrub-like and do not need extra structural support. Native Americans have traditionally grown green beans along with corn and squash, a planting trio known as the “Three Sisters.” Together, the crops are a complete source of protein. Green beans can be found at NC Farmers Markets beginning in May and available until October depending on your region.
Three Sisters Soup
This soup is reminiscent of chili. It is a traditional Native American stew consisting of squash, corn, and beans, crops known as the Three Sisters because of the Native American tradition of planting them together in the garden. This practice was good for the soil and yielded healthy vegetables.
- Nonstick cooking spray
- 4 ounces ground beef, at least 90% lean, raw, fresh or frozen
- 2/3 cup onions, fresh, 1/4″ diced
- 2 cloves garlic, fresh, minced (1 clove is about ½ teaspoon minced)
- 1 tablespoon jalapeno pepper, fresh, seeds and veins removed, minced
- 2/3 cup butternut squash, fresh, ½” cubed
- 1/4 cup green beans, fresh, cut into ½” pieces
- 3 tablespoons corn, frozen
- 1 tablespoon thyme, dried
- 1/4 cup summer squash, fresh, unpeeled, ½” diced
- 1/4 cup zucchini, fresh, unpeeled, ½” diced
- 11 ounces kidney beans, low-sodium, rinsed, and drained or kidney beans, dry, cooked (1½ cups + 2 tablespoons)
- 1/3 cup tomato sauce, canned
- 1/2 cup tomatoes with juice, canned, diced
- 1/4 cup water
- Coat a medium skillet with nonstick cooking spray.
- Heat the skillet on medium-high heat.
- Add ground beef, and brown. Heat to 165 °F or higher for at least 15 seconds. Drain.
- In a medium stockpot, add browned beef, onions, garlic, jalapeno peppers, butternut squash, green beans, corn, and thyme. Cook for 4–6 minutes on medium-high heat. Stir occasionally until onions and peppers are tender.
- Add summer squash, zucchini, kidney beans, tomato sauce, tomatoes with juice, and water. Stir well. Bring to a boil.
- Reduce heat to medium, and simmer uncovered for 20 minutes or until vegetables are tender. Stir often. Heat to 140 °F or higher for 15 seconds.
- Serve 2/3 cup.