Aid for the Children of Ethiopia

Janine and Steve have been CSA members for more than a year and will travel to Africa to adopt two sons. They have a shoe drive to assist the orphanage. See the information and a recipe for greens below.

Aid for the Children of Ethiopia

We’re collecting athletic shoes for children ages 5-14 to support our adoption agency’s humanitarian efforts in Ethiopia. We will deliver the shoes when we travel to Ethiopia in August to bring home our new sons, Abel Elliott Yore (9) and Eyob Grayson Yore (14 months).

Your contribution will help orphanage children and build a brighter future in Ethiopia. We hope that when Abel and Eyob are old enough to travel back to their homeland, the crushing poverty and illness seen there now will be a thing of the past.

We would love to travel with a huge collection of athletic shoes to hand out at the orphanage! If you can contribute, please drop shoes off at our house by August 15. There’s a large box on the front porch to make it convenient.

Go south on Old Pecos Trail toward I-25.
Turn left (east) on East Zia.
Make first right onto Calle Cacique.
Make second right onto Callecita Membreno.
See house at end of cul-de-sac with large ponderosa pine in the front yard.
2224 Callecita Membreno

With many thanks,
Janine Sieja & Steve Yore
Beneficial Farm CSA members since May 2008

Questions? Call Janine at 470-2413

Ethiopian Greens from Janine
1 pound collard greens or greens/spinach mix (ratio of 3 to 1 is good)
2 cups water
4 medium jalapeno peppers or 2 bell peppers
2 cups chopped yellow onions
1/4 to 1/2 cup vegetable or canola oil
5 garlic cloves, peeled and chopped
2 tsp grated fresh ginger

Boil greens in a medium saucepan in the water until soft. Remove from heat, drain and cut into small pieces. Wash peppers, removing seeds for milder flavor, and slice lengthwise. In the pan in which you cooked the greens, cook the onions over low heat until browned, adding a little water to prevent sticking. Add oil and greens and cook until the water starts to evaporate. Add garlic, ginger, salt and sliced peppers and stir gently. Do not overcook or the greens will lose their bright color.


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