Churches, Denominations and Religions: The Center Connection - April 2020: Updates from a Quiet Campus

Wednesday, April 8, 2020

The Center Connection - April 2020: Updates from a Quiet Campus

Updates from a Quiet Campus

With our campus and the rest of the state shut down, it is sure quiet around here! We miss the hubbub of what is usually one of the busiest times of the year. Our Leadership Team is working remotely (and are checking their emails and voicemails regularly!), though residential staff and volunteers are still on campus, carefully attending to farming, administrative and grounds-related tasks in solitary shifts. Our current plan is to remain closed at least through May 25. Please visit stonypointcenter.org/covid-19 for updates, information about our COVID-19 rescheduling and cancellation policy and response efforts. Despite our distance, we are grateful to be connected to you in this time of uncertainty. One thing we are sure of is that the way forward is still in community!

Prayers for the Frontlines

As we move toward Passover, Easter and Ramadan, we are also approaching the peak of the COVID-19 virus in the hardest hit state in the nation. We are sending out special prayers and gratitude for all the frontline and essential workers that are pouring themselves out for the common good right now - especially our friends at Rural Migrant Ministries and Coalition of Immokalee Workers who continue to pick our food; and all the doctors, nurses and staff from guest groups Doctors without Borders, Montefiore Medical Center, SUNY Downstate, and Mount Sinai St. Luke's-Roosevelt Emergency Medical Residents.

Farm Update: Sowing During COVID-19

The start of this spring on Stony Point Center's farm has been unlike any other to say the least. Planting seeds in springtime is always an act of faith, and as we seed this year, we are faithful that we will be able to share the harvest when guests return to Stony Point Center. In the meantime, we're looking forward to working with other organizations in our area to make sure that the food we're growing (especially the season's early harvests) makes its way to the folks who need it. Read Full Update Here.

Faith in Farming Podcast: Amirah and Will kicked off the 2020 farming season with a conversation about birds. After several recent bird encounters, and, in honor of Will's second child who was named after a bird, they reflect on sharing space with our feathered friends. Listen anytime at faithinfarming.fireside.fm

Finding New Ways to Connect

Social distance must not equal social isolation! Like all of us, the residents who live on our campus and make up the Community of Living Traditions have been coming up with ways to stay connected while also practicing physical distancing. As the weather warms, we've set up some chairs ten feet apart in the center of campus for anyone who wants to get some sun and conversation.

We are also thrilled to be able to connect with guest groups in new ways. Though we will miss hosting the Acoustic Getaway this spring, we are pleased to pass on this invitation from the Folk Project to participate in their "Acoustic Stayaway" concert and workshop series, every weekday at 7pm eastern time! Click here for details. If your SPC event has been redirected online, let us know and we can help spread the word.

Upcoming Events - Online!

Now is the time to draw on and cultivate resilience and spiritual grounding in community to support each other in new ways during this difficult time.

Until you can visit us again, Stony Point Center and the Community of Living Traditions are extending our practices of radical hospitality, mutual aid and multifaith community into the virtual sphere. Connect with us for an Easter Sunrise Service (a collaboration with the Shivananda Yoga Ranch), a Book Discussion Group - we're starting April 15 with Parable of the Sower, an Earth Day Celebration on April 22, and more.

To see more upcoming events, visit stonypointcenter.org/public-events.

CLT in Action: Standing with the Most Vulnerable

The pandemic is impacting us all, and immigrants are among the hardest hit. Proyecto Faro (meaning "Project Lighthouse), founded by former SPC Sandy Shelter resident Charo Ureña with assistance from CLT, is working hard to respond to the needs of food-insecure immigrants in Rockland. Donations are urgently needed to help this grocery card distribution effort.

CLT also recently joined with allies across the region to sign a letter demanding that Governor Cuomo release qualified ICE detainees and incarcerated people as a part of the state's efforts to combat the spread of COVID-19. Click here to read the letter. As part of this campaign, CLT members Matt, Joyce, Amirah, Farah, Sarah, Will, Kitty and Rick participated in a COVID-Safe Car Rally (pictured) at the Orange County Detention Center to demonstrate support for and solidarity with those incarcerated there. Read full article here.

Farm-to-Table Recipe

Parmesean-Zucchini Casserole

As we practice physical distancing in hopes of containing COVID-19, we are all trying to limit the amount of times we walk into the grocery store. One way to limit grocery store trips is to supplement your fresh vegetables with delicious frozen vegetables. Here at Stony Point Center, we use frozen farm-grown vegetables often - especially zucchini. Towards the end of the growing season, when the amount of zucchini surpasses the daily needs of our kitchen, our farmers shred and cube the excess and freeze it in one-gallon freezer bags.

Although fresh zucchini is best for roasting and sautéing, frozen zucchini actually works best in casseroles and soups - because the freezing process makes it softer and quite mushy. Here is one of Chef Donna's favorite zucchini casserole recipes - it serves 6 to 8.

Ingredients:

* 4 cups of chopped or shredded zucchini

* 1 Tablespoon salt

* 1/2 cup finely diced onions

* 1 Tablespoon minced fresh or granulated garlic

* 2 eggs

* 2/3 cup grated Parmesan

* 1 cup shredded mozzarella

* optional: one cup of diced or shredded cooked chicken, ground beef, diced firm tofu, or soy crumble

For topping:

* 1/2 cup bread crumbs (we use Panko)

* 2 tablespoons of melted butter

Method:

* Preheat oven to 375°

* If you are using frozen zucchini, thaw completely and add 1 Tablespoon of salt. Let it sit for 10 minutes, then using your hands and/or a strainer, squeeze out all of the water. If you don't squeeze out all of the water from your frozen zucchini, the casserole will be watery!

* Mix the zucchini, onions, garlic, eggs, Parmesan, mozzarella and optional proteins together.

* Spread evenly in 8x8 a prepared (sprayed or buttered) baking dish. Bake 20 minutes, then remove and sprinkle with bread crumb-butter topping. Bake an additional 10 minutes.

If you want, you can substitute some or all of the zucchini with chopped broccoli, yellow squash or asparagus; and some or all of the mozzarella cheese with any other shredded cheese.

Learn more about SPC's farm-to-table food service here.