Tuesday, September 9, 2014

Week 13 Announcements and Share List

Updates for B-week September 10 and 13. See below for the share list, farm news, and a discount to Just Food's foodie fundraiser.

Learning to cook healthy Indian food:
Kensington Windsor-Terrace CSA members enjoyed a free Indian cooking class with Mukti Banerjee of Mukti's Kitchen on Saturday, August 16. During the class we learned about Indian spices, how to prepare masala, how to make pakoras (Indian veggie fritters) and how to easily stir fry CSA veggies Indian-style. Mukti's dishes were delicious while having the added benefit of being healthy! Mukti teaches all sorts of Indian cooking classes out of her home in Kensington and is available to teach private groups and parties at locations across the city. Mukti teaches for all skill levels and dietary preferences (including vegan and gluten free). We love supporting this Kensington-based entrepreneur who cares deeply for supporting a healthy local food system.

Learn more about Mukti's Kitchen and her ongoing classes at http://muktiskitchen.com.

Farm News:
Coming in to the home stretch of the farm season, we harvested tons and tons of winter squash last week, which will start appearing in shares soon. Onions are almost done being cured in the greenhouse – about 6,000 lbs of them – and it will be time to plant garlic again soon for next year – don’t forget our upcoming LI Garlic Fest September 20 & 21!

Share items for 9/10 and 9/13 (best guess in advance):
Tomatoes 3-5 lbs
Cherry tomatoes, 1 pint
Mesclun, ½ - ¾ lb
Lettuce, 1 head
Broccoli, 1-2 heads
Sweet corn, 6 ears
String beans green or yellow, .5 lb
sweet peppers, 3 peppers
cilantro, .10 lb
Hot peppers

Fruit share: 3 lbs of Plums
Flower share: zinnias, goldenrod, sunflowers, celosia, etc.
Egg share: ½ dozen pastured eggs

From our friends at Just Food: 
Tickets are still available for Just Food's seventh annual tasting benefit, Let Us Eat Local! And this year Just Food is offering a 15% discount on tickets to CSA members! 

Enjoy unique, seasonal tastings from over 30 of NYC's most celebrated chefs while supporting Just Food's mission to make fresh, local food available in underserved NYC neighborhoods. This year's Let Us Eat Local will be held on September 17th at The Altman Building from 7:30-10pm, with a VIP Hour from 6:30-7:30pm featuring cocktails and raw bar by abc cocina, Blue Hill, L&W Oyster Co. and Print. 

Also- When you buy your ticket be sure to let them know that you are a member of your CSA. If your CSA has the greatest representation at Let Us Eat Local, each person from the CSA who purchased a ticket will also receive a complementary ticket to the 2015 Just Food Conference!


Thursday, August 28, 2014

Week 12 Share List and Announcements

A few announcements followed by the farm news for week 12, a B week.

1. It's time for the next Milk Not Jails a la carte order. The order deadline is Tuesday, September 2nd at 8pm. Place your order here. You'll pick it up on September 10th or 13th at the normal CSA pickup (whether it's your normal pickup day or not).

2. Mark your calendars! Joint Community Garden/CSA potluck on Saturday, September 13th 5-7PM.

Happy Labor Day to all!

Garden of Eve CSA 2014 News: Week 12

We hope everyone has been enjoying all the beautiful weather this summer.

We welcome any recipes, comments or suggestions.  Newsletter items, events and recipes can be sent to Denise Hall (denisehallrd at gmail.com).  If you have a picture of the recipe or any fun pictures from the farm send those along too!  

 
Farmer's Update
 
        
Thanks for supporting our farm!
Chris, Eve, and the Farm Crew
yellow tomatoes
This Week's Share

VEGETABLE SHARE (best guess):

Tomatoes, 3-4 lbs
Cherry and grape tomatoes, 1 pint
String beans, .75 lb
mesclun lettuce, .25-.5 lb
onion, 1 or 2       
sweet corn, 5
Sweet peppers, 3
Hot peppers, 3
Head lettuce, 1
Zucchini, 1

FRUIT SHARE:    1 Qt donut peaches AND 2 lbs plums
ANSCHE CHESED: 1 melon AND 2 lbs plums

EGG SHARE: ½ dozen pastured eggs

FLOWER SHARE:  sunflowers, gomphrena, celosia, etc.
Bean, Corn and Rice Salad
This Week's Recipe:
Bean, Corn and Rice Salad 

This is a recipe from,
An Endless Harvest, the Garden of Eve cookbook, included with your CSA share.  It is on page 35.  As with most recipes we adapt to what we have on hand.   My changes included the use of black beans for the pink beans, chives for the scallions, cane vinegar for the cider and peperoncini for the jalapeño.  The result was still delicious.

 Bean, Corn and Rice Salad
(serves 6-8)
 3-1/2 cups cooked rice (from 1 cup raw), cooled
16-ounce can pink beans, rinsed and drained
1-1/2 cups cooked fresh corn kernels
1/3 cup chopped scallions
2 pickled jalapeño peppers, stemmed, seeded, de-ribbed and minced
1/3 cup olive oil
2 Tablespoons fresh lime juice
1 Tablespoon cider vinegar
1 Tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin

In a large bowl, combine the rice, beans, corn, scallions, and jalapeño peppers and toss to mix.  In a small bowl, combine the oil, lime juice, vinegar, brown sugar, chili powder, salt, and cumin.    Whisk until the sugar dissolves and the mixture is well blended.  Pour the dressing over the salad and toss to coat.  Let stand at room temperature, tossing occasionally, for up to 4 hours before serving, or cover and refrigerate for up to 3 days.  The flavors improve if the salad sits at room temperature for about an hour before serving.

Events at the Farm and 
In Our Community

Upcoming Events at the Farm

Tots Cooking! Classes Ages 2 - 6 years

Tots Cooking! is a fun, hands on weekly workshop dedicated to providing Moms/Grannys/ Dads/ Caregivers a fun, quality time with their child as well as the opportunity to learn first-hand where food comes from, and incorporate delicious, healthy food into their diet. Your child will practice a great variety of fine motor skills, such as mixing, measuring, pouring, weighing, stirring and mashing while learning about life on the farm, making new friends and experiencing new tastes.  Each class begins with a harvest tour of the farm, where we will all gather the things we need and learn about how they were produced. Then we'll bring them back to the Farm Market and turn them into delectable delicacies - while you learn simple ways to incorporate fresh, farm-to-table eating at home. NOTE: all recipes are vegetarian, and we can accommodate vegan or other diets in most classes. Just ask!

All classes are 11:00 am - 12:30 pm, and are geared towards children 2-6 years of age and their caregivers.
 Thursday, Aug 28 - Sauerkraut & more Turn veggies into delicious, probiotic foods that kids love! We'll investigate how to make a yummy meal without cooking, including raw kale salad, kale chips, cabbage slaw and more. You will be shocked, but yes we will have your kid eating raw kale of their own free will!

GARDEN SPROUTS! Children's Gardening with a Jewish Twist
Garden Sprouts is a sensory-rich experience on the farm that will help families create connections between nature and Jewish life. Values such as appreciation of beauty, stewardship and care, cooperation and teamwork, and the blessings of food, family and celebration are woven into each class. Activities include story walks, treasure hunts, singing, digging, planting, and tending to your own garden bed! A combination of free time for exploration and organized play will enrich everyone's appreciation for the natural world and create long lasting memories with other families. Each week a different topic.

All classes are 10:00-11:30, and are geared towards children 3-6 years of age and their caregivers.

September 14 - Apples and honey - It's time to wish everyone a delicious year ahead, to prepare our beds for the following year, and even plant a few cold weather veggies and spring flowering bulbs too. Learn about the Jewish concept of Gleaning and when the Garden of Eve will hold their annual gleaning event which will continue our fun into October!

Long Island Garlic Festival: Sat & Sun Sept 20 & 21, 10am-6pm, at the Garden of Eve Farm

Love Garlic? You will want to check out Long Island's only Garlic Festival, dedicated to celebrating food, farming, and family fun. This all-weekend celebration features organic garlic, a wide variety of garlic inspired foods, crafts, live music, and sustainability information.  Enter the a garlic eating contest, or cheer on your favorite local cook in the Iron Chef Garlic competition and walk away with the winning recipes.  

Reminder: Everyone gets 10% off anything you purchase at the farm stand (tell the cashier you are with the CSA), FREE admission to adult cooking classes, kids cooking classes, and more.  

To sign up for a workshop, visit our Calendar of Events.

Tuesday, August 19, 2014

Garden of Eve CSA 2014 News: Week 11


Garden of Eve CSA 2014 News: Week 11
We hope everyone has been enjoying all of the wonderful farm bounty this summer!  For those of you who do canning and pickling, the farm has an option to order an extra box of produce to be picked up with your weekly share.  

The following items are available:
-tomatoes (these will be "smalls" and seconds, small red slicing tomatoes)
-onions
-green beans
-beet root
-cherry tomatoes

Each 20 lb box (approx. a bushel) is $40.00 and you can sign-up and pay for your box at the Garden of Eve online store.

We welcome any recipes, comments or suggestions.  Newsletter items, events and recipes can be sent to Denise Hall (denisehallrd at gmail.com).  If you have a picture of the recipe or any fun pictures from the farm send those along too!  

Tomatoes
Farmer's Update
 
Thanks to all those who came out to the farm this past weekend for our farm tour. As always, it was great to meet you! Some of you are like family at this point - you know who you are... we try not to take you for granted but it's so great to just be able to be in touch with the same people year after year, to recognize you and know that we don't have to worry about anything at the pick up site because you are going to take care of everything really well, like you always do! We hope all the other members appreciate the time and energy these "Core" CSA members put in. There are lots of causes out there, and we are perpetually amazed and humbled that you choose to give your time and energy to helping support our farm. It really puts the "Community" into Community Supported Agriculture. 
       Hope some of you got to meet our great farmstand workers, who masterfully turned the farm into the land of TomatoFest this past weekend.

Thanks for supporting our farm!
Chris, Eve, and the Farm Crew
Corn
This Week's Share

VEGETABLE SHARE:

Tomatoes, 4 or 5 lb
cherry tomatoes, 2 pints
Sweet corn, 6 ears
Cabbage, 1 head red or green
Peppers, mixed colors, 2 or 3
Hot peppers, 3
Onion, 1
Eggplant, 1
Zucchini, 2
Cucumber, 1
Possibly: String beans, mixed colors green, yellow, purple, 1 Qt
 
FRUIT SHARE:   WED: 2 lb donut peaches AND 1 watermelon or cantaloupe, SAT: 2 lb plums AND 2 lb donut peaches. 

EGG SHARE: ½ dozen pastured eggs

FLOWER SHARE: zinnias, sunflowers, celosia, gomphrena, amaranth, etc.

CHEESE SHARE: Amazing Real Live Cheese Company, 3 items: 1 log Moonlight Chaorce (delicious! Like a camembert with a bloomy rind), 1 tub farmers cheese and 1 tub plain salted queso fresco. 
This Week's Recipe:
Parsley Lemon Green Beans

This week I made five recipes from a cookbook I picked up at the Garden of Eve Farmstand.  The book, Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert has all the recipes organized seasonally.  It's so easy to find recipes using the weekly share and each recipe offers multiple variations. Our favorite recipe this week was the parsley-lemon green bean side.  If parsley and lemons aren't for you, they have options using mint, basil-tomato, ham or bacon and almond-parmesan cheese. 

Parsley-Lemon Green Beans

1 pound green beans
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons parsley, finely chopped
Salt and Pepper, to taste
1 lemon, halved

Cook green beans in a small amount of water until, crisp-tender, about 5-10 minutes.  Drain.

Lightly sauté garlic and parsley in butter.  Add the green beans, season to taste with salt and pepper.  Stir gently and heat through.  Sprinkle with the juice of 1 lemon and serve. 

Events at the Farm and 
In Our Community

Upcoming Events at the Farm

Tots Cooking! Classes Ages 2 - 6 years

Tots Cooking! is a fun, hands on weekly workshop dedicated to providing Moms/Grannys/ Dads/ Caregivers a fun, quality time with their child as well as the opportunity to learn first-hand where food comes from, and incorporate delicious, healthy food into their diet. Your child will practice a great variety of fine motor skills, such as mixing, measuring, pouring, weighing, stirring and mashing while learning about life on the farm, making new friends and experiencing new tastes.  Each class begins with a harvest tour of the farm, where we will all gather the things we need and learn about how they were produced. Then we'll bring them back to the Farm Market and turn them into delectable delicacies - while you learn simple ways to incorporate fresh, farm-to-table eating at home. NOTE: all recipes are vegetarian, and we can accommodate vegan or other diets in most classes. Just ask!

All classes are 11:00 am - 12:30 pm, and are geared towards children 2-6 years of age and their caregivers.

Thursday, Aug 21- Simple Simon Met a Pieman... make some fruit pies and eat them!  For this class, we will pick blackberries (yum), make some graham cracker crusts, and make some pies to take home and bake!
 Thursday, Aug 28 - Sauerkraut & more Turn veggies into delicious, probiotic foods that kids love! We'll investigate how to make a yummy meal without cooking, including raw kale salad, kale chips, cabbage slaw and more. You will be shocked, but yes we will have your kid eating raw kale of their own free will!

GARDEN SPROUTS! Children's Gardening with a Jewish Twist
Garden Sprouts is a sensory-rich experience on the farm that will help families create connections between nature and Jewish life. Values such as appreciation of beauty, stewardship and care, cooperation and teamwork, and the blessings of food, family and celebration are woven into each class. Activities include story walks, treasure hunts, singing, digging, planting, and tending to your own garden bed! A combination of free time for exploration and organized play will enrich everyone's appreciation for the natural world and create long lasting memories with other families. Each week a different topic.

All classes are 10:00-11:30, and are geared towards children 3-6 years of age and their caregivers.

August 24 - Dirty Dig In - It's time to play in the dirt and learn why worms are truly a gardener's best friend. Wiggle like a worm and become a budding conservationist. We'll start our own compost and set up a rain barrel to see how much water is falling on our garden.

September 14 - Apples and honey - It's time to wish everyone a delicious year ahead, to prepare our beds for the following year, and even plant a few cold weather veggies and spring flowering bulbs too. Learn about the Jewish concept of Gleaning and when the Garden of Eve will hold their annual gleaning event which will continue our fun into October!

Long Island Garlic Festival: Sat & Sun Sept 20 & 2110am-6pm, at the Garden of Eve Farm

Love Garlic? You will want to check out Long Island's only Garlic Festival, dedicated to celebrating food, farming, and family fun. This all-weekend celebration features organic garlic, a wide variety of garlic inspired foods, crafts, live music, and sustainability information.  Enter the a garlic eating contest, or cheer on your favorite local cook in the Iron Chef Garlic competition and walk away with the winning recipes.  

Reminder: Everyone gets 10% off anything you purchase at the farm stand (tell the cashier you are with the CSA), FREE admission to adult cooking classes, kids cooking classes, and more.  

To sign up for a workshop, visit our Calendar of Events.