Join us for the television premiere of Farm Aid 30 this Sunday, January 10 on AXS TV!
The 90-minute special presentation features performances from Farm Aid’s 30th anniversary concert and epic performances from the Farm Aid archives. Click here to find AXS TV in your local area, and tune in at 8 pm EST/7 pm CST on Sunday, January 10.
We’re counting down the days and getting in the spirit of Farm Aid 30 again and we hope you will too! For a chance to win Farm Aid prizes, show us how you’re getting ready and supporting family farmers and good food. Post your photos and video to our Facebook page or on Instagram and Twitter and tag them #Road2FarmAid. We’ll choose our favorite posts and award Farm Aid swag, including t-shirts, water bottles and farmers market totes.
Actions that may seem simple can add up to make a big difference.
To get you started, here’s what we’re doing to get ready for Farm Aid 30 on Sunday!
- Listening to this Spotify playlist of the Farm Aid artists featured in Sunday’s TV broadcast.
- Wearing our support of family farmers on our sleeve. Show us your Farm Aid gear, or order our new vintage t-shirt that is as timeless as the Farm Aid board artists.
- On Saturday, we’re visiting our local winter farmers markets and farm stands to shop for the snacks we’ll enjoy on Sunday. Check out our winter farmers market list to find one near you.
- We’re whipping up our favorite snacks made from ingredients you can find at your local farm stand or farmers market this time of year:
- Post your favorite TV snacking recipes on Farm Aid’s DIY site, homegrown.org
Actions that may seem simple, like seeking out food grown on family farms or starting a conversation with friends and family (while watching the Farm Aid 30 broadcast!) about the challenges farmers face, can add up to make a big difference.
Tell us how you plan to make a difference, and you could win Farm Aid goodies. Tune in at 8 pm EST/7 pm CST on Sunday, January 10th, and enjoy the show!
- 3 pounds curly kale
- 4 tablespoons olive oil
- 8 tablespoons finely grated Parmigiano-Reggiano cheese
- 2 teaspoons freshly ground black pepper
- Sea salt
Heat oven to 275°F with racks in upper and lower thirds.
Line rimmed sheet pans with parchment paper or nonstick foil.
Cut out and discard stems and center ribs from kale. Wash leaves and dry well.
Transfer half of kale to a large bowl. Toss with half of oil, rubbing leaves to make sure they are well coated, then toss with half of parmesan, pepper, and salt.
Spread leaves in a single layer on lined sheet pan.
Repeat with second half of kale, oil and toppings and spread leaves in a single layer on a second lined sheet pan.
Bake until crisp, about 25 minutes. Cool crisps and enjoy!
- 2 medium Yukon Gold or local variety potatoes, peeled and thinly sliced
- 3 tablespoons olive, canola, or peanut oil
- Salt and freshly ground pepper
Preheat the oven to 400°F. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown — about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness.
If you want to spice things up, don’t limit yourself to salt and pepper — you can season with paprika, ancho chile powder, ground cumin, minced herbs, parmesan cheese—anything you like!
- 1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
Put oven rack in middle position and preheat oven to 450°F.
Toss cauliflower with oil and salt in a large bowl.
Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.