HOMEGROWN Concessions®

This year’s HOMEGROWN Concessions® brought concertgoers family farm-sourced foods that conform to its criteria: food that is sustainably produced by family farmers, utilizing ecological practices, with a commitment to a fair price for farmers. Menu items included humanely raised meat, local and organic produce and ingredients and bread made with organic flour. This year’s menu items were sourced from local-area farmers – many of whom are past Farmer Heroes, like the Shenandoah Farm Chicken Tenders, which will be served with Bigg Riggs Farm BBQ Sauce.

Concessions 2016 PNG FINALTake a closer look at the menu.

Interested in making one of these yummy dishes at home? Try out this recipe for the Grains, Beans, and Greens bowl.

Click here for the recipe!

Grains, Beans, and Greens

Serves 2


2 cups Wild Rice

6 cups Water

6 oz White Bean Ragu (recipe to follow)

1 bunch Organic Tuscan Kale

½ cup Organic Cherry Tomato – halved

½ cup Organic Feta Cheese

¼ cup Organic Fresh Herb Vinaigrette (recipe to follow)

White Bean Ragu

½ cup Organic Yellow Onion – chopped

4 each Garlic Cloves – minced

1 Tbsp Organic Olive Oil

1 Tbsp Organic Tomato Paste

12 oz Canned Organic White Beans – drained and rinsed

16 oz Organic Vegetable Broth

Salt & pepper to taste

Fresh Herb Vinaigrette

2 cups Organic Olive Oil

1 cup Organic White Wine Vinegar

¼ cup Organic Shallot – minced

½ cup Miscellaneous Organic, Fresh Herbs – chopped

Salt & pepper to taste


  1. Bring water to a boil, stir in rice. Reduce heats and simmer in a covered pot for 40-45 minutes, or until the kernels puff open, season with salt & pepper.
  2. While the rice is cooking; Heat olive oil in a large sauce pot, add onion & garlic, cook until golden brown & aromatic. Stir in the tomato paste and cook until slightly browned. Add in the white beans & vegetable broth, cook until flavors have melded and ragu has thickened.
  3. For the vinaigrette, whisk all ingredients together until emulsified.
  4. Wash & de-stem kale.  Toss & lightly massage with vinaigrette. Add in cherry tomatoes and feta cheese.
  5. Top wild rice with white bean ragu and kale salad.


Farm Aid’s HOMEGROWN Concessions® is the first-of-its-kind model for featuring family farm-identified, local and organic foods at major concert events. HOMEGROWN Concessions® has fed 200,000 concertgoers since its introduction in 2007 at the HOMEGROWN Festival at Randall’s Island in New York City. It has served as a model for entertainment events, including the Super Bowl and a variety of music festivals and venues that have embraced the Good Food Movement in concessions.

Read the The Story of HOMEGROWN Concessions below or download a PDF version.


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