Hyattsville began its quest for organic field care in 2016 by banning the use of toxic pesticides within city limits. However, Hyattsville’s 32-acre park, which is composed of baseball and soccer fields, trails, picnic areas, a swimming pool, and a recreational building, proved to need help with its transition.

In October of 2018, the #PlayFree initiative was introduced to the city’s beloved Magruder Park. The Hyattsville park staff was educated on an organic field maintenance program to care for the fields. And soon, the park had developed a healthy biomass, entirely through the application of organic products.

A year later, with a $5,000 donation from Stonyfield Organic, the City went on to purchase a compost tea sprayer to help organically maintain the fields.

Today, Hyattsville continues to be a pioneer for organic field care. Recently, they met with representatives from counties and other organizations around Maryland to speak about the benefits of banning synthetic pesticides and the steps to transition over to organic field care.

As with most things natural, the transformation of Hyattsville’s parks required patience and consistency. But the final product is a refuge for nature and community alike. Congratulations to Hyattsville, and thanks to everyone in the city for letting StonyFIELDS be part of your journey.

 

Learn more about StonyFIELDS (more…)

“We have yogurt, and we’re here to help.”

 

In April 2020, we invited the public to nominate groups that have inspired them during the fight against COVID-19. Then we sent their heroes Stonyfield Organic yogurt. Here is a taste of what happened next.

 

The Donations (to Date)

 
Total cases: 51,410
Total organic yogurts: 582,830
States: 7
(as of July 2)
 
 

The Call


 

The Response

 

 

 

 

 

 

 

 

 

 

 

 

Nominate Your Heroes

Like yours, the Stonyfield families are finding ways to keep our hands busy at home. Earth Month has provided some recent inspiration! Check out this video that one of the Stonyfield HQ team, Aaron, made with his family while upcycling yogurt containers as seedling starters:

 

 

Want to do this one with your own family or class? Follow these simple instructions!

      1. Have a grown up help you puncture some holes in the bottom of the cup. Be sure to make the puncture holes from the inside of the container so the plastic points out and it’s easier for excess water to drain.

     

      1. Add some potting soil to your cup. You want to add enough so that you have about a half inch left at the top.

     

      1. Add some seeds! Add a few seeds to your cup because some may not germinate. Most seeds just barely need to be under dirt. If you put them too far down they won’t sprout.

     

      1. Label your plant with a popsicle stick so you know what you’ve planted.

     

      1. Water your seedlings gently with a few sprays of water and take them home and set them in a sunny window sill. When your dirt looks dry, add a little more water.

     

    Download These Instructions
     

Want to try a different spring/Earth Day activity? Here are some ideas. (If you make a video, post and tag us!)

A steakhouse classic lightened up with the addition of protein-rich yogurt and lower-fat, lower-calorie crispy prosciutto instead of bacon bits. Top with a blue cheese yogurt dressing for a true restaurant-at-home experience.


Steakhouse Wedge Salad

A steakhouse classic lightened up with the addition of protein-rich yogurt and lower-fat, lower-calorie crispy prosciutto instead of bacon bits. Top with a blue cheese yogurt dressing for a true restaurant-at-home experience.

Ready In: 15 minutes

Level: Easy


Prep: 10 minutes

Cook: 5 minutes

Yields: 4 servings

    Ingredients

  • 1/2 C Stonyfield Organic Whole Milk Plain Yogurt
  • 4-6 slices prosciutto
  • 1 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • pinch cayenne pepper
  • 1/2 C crumbled mild blue cheese
  • 1 head iceberg lettuce, washed, patted dry well, and cut into 4 wedges
  • 1 C cherry tomatoes, halved
  • 1/4 C red onion, diced
  • 2 Tbsp chives
  • 1/2 tsp salt
  • 1/4 tsp black pepper

directions

Step 1

In a large, dry, nonstick pan over medium heat, cook prosciutto slices until fat turns golden and meat darkens in color, about 5 minutes. Transfer to paper towels to drain. They will continue to crisp up as they cool. Once cool, crumble into bite-sized pieces and set aside.

Step 2

Whisk yogurt, lemon juice, mustard, garlic powder, salt, pepper and cayenne in a small bowl. Fold in crumbled blue cheese. Chefs Tip: Add dressing ingredients to a mason jar and shake. Place the lid on top and store in the refrigerator for up to 7 days.

Step 3

Arrange each wedge of iceberg lettuce on a plate and spoon dressing over. Garnish with cherry tomatoes, red onion, crispy prosciutto bits, chopped chives, salt, and pepper.

Another invitation to experiment! Try different grains like quinoa, bulgur, or couscous and other roasted vegetables like Brussel sprouts, sweet potato, or butternut squash. The parsley pomegranate salad adds fresh cheer, but if pomegranate arils are not available, consider dried sweetened cranberries.


Cauliflower Grain Bowl

Another invitation to experiment! Try different grains like quinoa, bulgur, or couscous and other roasted vegetables like Brussel sprouts, sweet potato, or butternut squash. The parsley pomegranate salad adds fresh cheer, but if pomegranate arils are not available, consider dried sweetened cranberries.

Ready In: 30 minutes

Level: Easy


Prep: 10 minutes

Cook: 20 minutes

Yields: 4 servings

    Ingredients

  • 1 small head cauliflower, broken into bite-sized florets
  • 1+1/2 Tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked or sweet paprika
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground turmeric
  • pinch crushed red pepper flakes
  • 1/4 C golden raisins or chopped dates


  • For the Parsley Pomegranate Salad

  • 3 Tbsp olive oil
  • 1 Tbsp apple cider vinegar or red wine vinegar
  • 2 tsp honey
  • 1/2 tsp table salt
  • 1/2 tsp ground allspice (or substitute with ¼ teaspoon cinnamon + ¼ teaspoon ground cloves)
  • 1/4 tsp black pepper
  • 1/2 bunch curly parsley, stems cut off
  • 1 C pomegranate arils (or seeds from one pomegranate, see note above for substitutions)
  • 1 Tbsp chopped fresh mint leaves + more for garnish
  • 1/2 C coarsely chopped walnuts


  • For the Yogurt Hummus

  • 2 cloves garlic, peeled
  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 1/2 C Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 4 Tbsp olive oil
  • juice of 1/2 lemon
  • 1/2 tsp ground cumin
  • 1/4 tsp table salt, + more to taste
  • 1 C prepared grains (quinoa, bulgur, couscous)

directions

Step 1

Preheat oven to 450°F with a large rimmed baking sheet inside.

Step 2

Meanwhile, in a large bowl, toss cauliflower with olive oil, cumin, paprika, salt, pepper, turmeric and red pepper flakes. Transfer cauliflower to the rimmed baking sheet. The cauliflower will sizzle when it touches the preheated pan. Roast, stirring once or twice, for 15-20 minutes, or until the cauliflower is golden brown and lightly charred in spots. When cauliflower is cool enough to handle but still warm, toss with raisins or dates. Set aside.

Step 3

Make the Parsley Pomegranate Salad. In a medium mixing bowl, whisk olive oil, vinegar, honey, salt, allspice and pepper. Set aside. Add ½ bunch of curly parsley into the bowl of a food processor and pulse 3 or 4 times until the parsley finely chopped. Pick through the parsley and remove any stems. Transfer the parsley to the mixing bowl with the dressing. Add the pomegranate seeds, mint and walnuts. Stir.

Step 4

Make the hummus. Give the food processor bowl a wipe and drop the garlic into the bowl. Pulse the garlic until roughly chopped. Add the chickpeas, yogurt, olive oil, lemon, cumin and salt and blend until the mixture is smooth. Add salt to taste.

Step 5

To assemble, spoon the grains into each bowl and top with hummus, cauliflower and parsley pomegranate salad.

This easy toast recipe will appeal to the kid in you (and your kids!) as a quick breakfast or afternoon snack. Unexpected flavors like cranberries and maple syrup or honey team up to make this treat extra special.


Apple Peanut Butter Whip Toast

This easy toast recipe will appeal to the kid in you (and your kids!) as a quick breakfast or afternoon snack. Unexpected flavors like cranberries and maple syrup or honey team up to make this treat extra special.

Ready In: 14 minutes

Level: Easy


Prep: 10 minutes

Cook: 4 minutes

Yields: 4 slices

    Ingredients

  • 1 C Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 1/4 C natural smooth peanut butter (or nut butter)
  • 1 Tbsp pure maple syrup
  • 1 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 4 slices whole wheat toast
  • 2 apples, peel on, cored and sliced thinly
  • 2 Tbsp maple syrup (can sub honey, date syrup)
  • 2 Tbsp sweetened dried cranberries (or nuts)

directions

Step 1

Whisk yogurt, peanut butter (warm in microwave for 15 seconds if the peanut butter is stiff), maple syrup, vanilla, and cinnamon in a small bowl.

Step 2

Toast bread. Cool slightly then spread each slice with peanut butter whip. Slices apples and arrange apple slices on toast.

Step 3

Drizzle with maple syrup and top with dried cranberries.

This dish, like many in Indian cooking, is a classic vehicle for rich, creamy yogurt. Use your favorite curry powder to season both the meat and the yogurt, then simmer together to make a sauce that tastes like it has been cooking all day but is on the table in no time.


Indian-Style Chicken Curry

By

This dish, like many in Indian cooking, is a classic vehicle for rich, creamy yogurt. Use your favorite curry powder to season both the meat and the yogurt, then simmer together to make a sauce that tastes like it has been cooking all day but is on the table in no time.

Ready In: 30 minutes

Level: Easy


Prep: 10 minutes

Cook: 20 minutes

Yields: 4 servings

    Ingredients

  • 1 C Stonyfield Organic Plain Whole Milk Yogurt
  • 1 lb boneless skinless chicken thighs, cut into 1” pieces
  • 2 tsp curry powder
  • 1/2 tsp salt
  • juice of 1/2 lemon
  • 1 (1-inch) piece of fresh ginger, peeled and grated
  • 1 clove garlic, peeled and grated
  • 2 tsp curry powder
  • 3/4 tsp salt
  • 1/8 tsp cayenne
  • 2 Tbsp olive oil
  • 1 small yellow onion, chopped
  • 1 C potato, peeled and cubed
  • 1 C frozen peas
  • 2 Tbsp chopped fresh cilantro, for garnish
  • 3 C basmati rice, optional

directions

Step 1

In a large bowl, toss chicken pieces with curry powder and salt. Set aside.

Step 2

In another bowl, whisk yogurt, lemon juice, ginger, garlic, curry powder, salt and cayenne pepper until smooth. Set aside.

Step 3

In a large, straight-sided pan or Dutch oven, heat olive oil over medium heat. Add onion and cook until soft and translucent but not browned, 2-3 minutes. Add potato and chicken pieces and cook and stir until chicken is browned on all sides and potato is starting to get tender, about 5 minutes. Turn heat to low, add yogurt and stir to mix, scraping up any browned bits with a wooden spoon. Cover the pot and simmer 10-15 minutes (do not boil), stirring once or twice, until the sauce thickens around the meat. Add peas and cook just to heat through. Garnish with chopped cilantro and serve over basmati rice.

Roasting carrots brings out their natural sweetness, and the cumin imparts a pleasant earthy flavor. This salad gets an extra protein boost with the addition of Greek yogurt. If pomegranate seeds are not available, use dried sweetened cranberries.


Cumin Seed Roasted Carrot & Quinoa Salad

Roasting carrots brings out their natural sweetness, and the cumin imparts a pleasant earthy flavor. This salad gets an extra protein boost with the addition of Greek yogurt. If pomegranate seeds are not available, use dried sweetened cranberries.

Ready In: 30 minutes

Level: Easy


Prep: 10 minutes

Cook: 20 minutes

Yields: 4 servings

    Ingredients

  • 1/2 C Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 12 medium carrots (about 2 pounds), peeled and cut crosswise on the diagonal
  • 2 Tbsp extra virgin olive oil
  • 1 tsp cumin seeds
  • 1 tsp table salt, + more as needed
  • 1/4 tsp crushed red pepper
  • 1/4 tsp black pepper
  • 2 tsp apple cider vinegar
  • 1 tsp honey
  • 1/4 tsp table salt
  • 2 C prepared quinoa
  • 2 oz. arugula (about 2 cups)
  • 3 Tbsp pomegranate seeds
  • 3 Tbsp chopped fresh mint

directions

Step 1

Preheat the oven to 425°F.

Step 2

Toss the carrots with the oil, cumin seeds, salt, crushed red pepper and black pepper. Spread the carrots in a single layer onto a large rimmed baking sheet. Roast, stirring once or twice, until the carrots are tender when pierced with the tip of a sharp knife, and the edges are brown, about 20-25 minutes.

Step 3

Transfer the carrots to a serving bowl. Add quinoa and arugula to the bowl and toss to combine.

Step 4

Briefly whisk the yogurt, cider vinegar, honey and salt. Dollop the yogurt on the carrots and quinoa.

Step 5

Garnish with pomegranate and mint.

Upgrade the classic breakfast burrito with more protein from a creamy Greek yogurt salsa. Play with additions like black beans, shredded jack cheese, or sliced avocado for an even heartier wrap.


Breakfast Burrito with Creamy Salsa

By

Upgrade the classic breakfast burrito with more protein from a creamy Greek yogurt salsa. Play with additions like black beans, shredded jack cheese, or sliced avocado for an even heartier wrap.

Ready In: 15 minutes

Level: Easy


Prep: 10 minutes

Cook: 5 minutes

Yields: 2 servings

    Ingredients

  • 1/2 C Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 1/4 C salsa
  • 1 Tbsp fresh cilantro, chopped
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/8 tsp table salt
  • dash hot sauce, optional
  • 2 whole wheat flour tortillas
  • 4 large eggs
  • 1/4 tsp table salt
  • 1/8 tsp ground black pepper
  • 1 Tbsp olive oil

directions

Step 1

Stir together yogurt, salsa, cilantro, garlic powder, cumin, salt and hot sauce, if using, in a small bowl. Set aside.

Step 2

In another bowl, crack eggs and add salt and pepper. Whisk until frothy and pale yellow in color, about 30 seconds.

Step 3

In a nonstick pan, heat olive oil over medium-low. Add eggs, moving around the pan with a spatula as the edges start to set. Meanwhile, heat tortillas in a dry pan or directly over the flame of your burner. After about 1 minute (or more if you prefer your eggs less runny), transfer eggs from pan to warmed tortillas. Divide salsa mixture between tortillas and add toppings if you like, such as beans, cheese, avocado or shredded chicken. Turn in sides and roll up.

Breakfast for dinner, anyone? These oven-fried, crispy, Mediterranean-inspired potato pancakes are nestled atop whipped feta yogurt and then smothered with blistered cherry tomatoes and savory chicken sausage. Garnish with plenty of fresh dill.


Potato Pancakes

Breakfast for dinner, anyone? These oven-fried, crispy, Mediterranean-inspired potato pancakes are nestled atop whipped feta yogurt and then smothered with blistered cherry tomatoes and savory chicken sausage. Garnish with plenty of fresh dill.

Ready In: 25 minutes

Level: Easy


Prep: 10 minutes

Cook: 15 minutes

Yields: 4 servings

    Ingredients

  • 1/2 C Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 7 oz. feta
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp lemon juice
  • 1/2 tsp garlic powder
  • 2 Tbsp vegetable oil + more for brushing on the pancakes
  • 1 (16-oz) bag frozen organic shredded seasoned hash browns, thawed
  • 4 Tbsp melted unsalted butter
  • 1/4 C flour
  • 2 large egg, beaten lightly
  • 2 tsp dried oregano
  • 1 tsp dried dill
  • 3/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • pinch cayenne pepper
  • 3 Tbsp olive oil
  • 1 (11-oz) package fully cooked seasoned chicken sausage, ½ inch slices
  • 2 C cherry tomatoes
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • pinch red pepper flakes
  • 1/4 C chopped fresh dill, for garnish

directions

Step 1

Preheat the oven to 475°F. Coat a large 13 x 18 rimmed baking sheet with 2 tablespoons of vegetable oil.

Step 2

Place feta, yogurt, olive oil, lemon juice and garlic powder in the bowl of a food processor and pulse until very creamy and smooth, about 3 minutes. Store in refrigerator until ready to use. It will thicken up in the refrigerator.

Step 3

Pat the potatoes well with paper towels to remove extra moisture. Add the potatoes to a large bowl and stir in butter, flour, egg, oregano, dill, salt, garlic powder, black pepper and cayenne. Stir until well combined. Using a ¼ cup dry measuring cup, scoop the potato mixture on to a plate. You should have 10 scoops.

Step 4

Meanwhile, heat 3 tablespoons of olive oil in a large nonstick skillet over medium high heat until hot. Toss sausage, tomatoes, garlic powder, salt and red pepper flakes. Cook and stir until the tomatoes burst, are beginning to caramelize and the sausage is brown, about 5 minutes. Set aside.

Step 5

Transfer oiled baking sheet to the oven and heat until the oil is just beginning to smoke, about 5 minutes. Remove the baking sheet from the oven and quickly place potato scoops on to the pan. They should sizzle. Using a spatula or the bottom of the measuring cup, flatten into a pancake slightly. Brush lightly with vegetable oil (or spray with cooking spray). Bake until golden brown and crispy on the bottom, about 15-20 minutes. Flip pancakes over and bake until golden brown, about 8-10 minutes more. Transfer pancakes to a large platter lined with paper towels to absorb some of the excess oil.

Step 6

To serve, spread the whipped feta yogurt onto a large platter. Set the potato pancakes over top and then spoon on the tomatoes and sausage. Garnish with plenty of fresh dill.

A delicious, healthful alternative to a chicken or tuna salad sandwich. Nonfat Greek Yogurt provides the perfect vehicle for a rich combination of herbs and hearty flavorings.


Chickpea Salad Sandwich

A delicious, healthful alternative to a chicken or tuna salad sandwich. Nonfat Greek Yogurt provides the perfect vehicle for a rich combination of herbs and hearty flavorings.

Ready In: 10 minutes

Level: Easy


Prep: 10 minutes

Cook: 0 minutes

Yields: 3 servings

    Ingredients

  • 1/4 C Stonyfield Organic 0% Fat Greek Plain Yogurt
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 C salted cashew pieces (or ¼ cup salted sunflower seeds or pepitas)
  • 1/2 C chopped celery
  • 1/4 C green onions or diced red onion
  • 2 Tbsp fresh dill, finely chopped or 1 t dried dill
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp agave nectar (honey or maple syrup)
  • 1/2 tsp garlic powder
  • 1/2 tsp Dijon mustard
  • 1/2 tsp black pepper
  • 1/4 tsp salt (or more to taste)
  • 6 slices whole wheat bread or your favorite bread
  • toppings of your choice such as avocado, red onions, radish, baby spinach, romaine lettuce, sprouts, watercress

directions

Step 1

Add chickpeas to a medium bowl and lightly mash with a fork. Add cashews, celery, green onions, yogurt, dill, lemon juice, agave, garlic powder, mustard, black pepper, salt and stir with fork.

Step 2

Spread on your bread of choice and add desired toppings.

A filling, comforting smoothie enriched with hearty oats and nut butter to get you through the morning. Use Greek-style yogurt for a thicker consistency.


Banana Almond Butter Smoothie

A filling, comforting smoothie enriched with hearty oats and nut butter to get you through the morning. Use Greek-style yogurt for a thicker consistency.

Ready In: 10 minutes

Level: Easy


Prep: 10 minutes

Cook: 0 minutes

Yields: 1-2 servings

    Ingredients

  • 1/2 C Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 2 Tbsp old-fashioned rolled oats
  • 1 banana, peeled, frozen and chopped
  • 2 dates, pitted, chopped
  • 1 Tbsp almond butter (or peanut butter)
  • 1/2 C dairy or non-dairy milk
  • 1/4 tsp cinnamon
  • pinch of kosher salt

directions

Step 1

Soak the oats in the 2-3 tablespoons of boiling water until soft, about 5-8 minutes.

Step 2

Place all of the ingredients (including the oats) in a blender and blend until smooth, about 1 minute.