The Kensington/Windsor Terrace CSA

KWT CSA Winter Share

2012-02-05T08:12:00.000-08:00

Remaining pickup Dates are: March 3, April 14, May 5

10:00 am-12:00 pm at Brooklyn Commune at 601 Greenwood Avenue Brooklyn, NY 11218.

Farmers March on Wall Street 12/4/11

2011-12-02T07:32:00.000-08:00

Join Farmers on Wall Street to reclaim our food from corporate power

Join the Occupation To Create A Better Planet Through Better Food!

Share items for Nov 16, 19

2011-11-15T07:58:00.000-08:00

Share items for Nov 16, 19:

sweet potatoes

potatoes

1 bu kale

1 head lettuce

4 leaves collards

2 heads kohlrabi

Leeks

1 lb carrots

1 bu radishes

1 butternut OR spaghetti OR carnival squash

.25 lb pea shoots

Fruit share: apples

Egg share: ½ dozen pastured eggs

Farm News

2011-11-10T10:25:00.000-08:00

We’ve finally had our first frost the night of November 6, which put an end to any warm weather crops… fortunately we plan ahead with lots of cold-hardy greens, which keep producing despite being frozen at times. For those of you with kids, one of our favorite recipes is macaroni and cheese with broccoli – a great way to work those veggies into some standard comfort food. Fennel is great slow-roasted with plenty of olive oil in a closed dish in the oven (after about 45 mins to an hour, it gets soft and sweet), while you’re roasting those winter squashes.

We’re looking forward to celebrating the harvest at two CSA celebrations, one east and one west. On Sat Nov 19 from 7pm-midnight (!) we invite all our CSA members, friends and family (and anyone from anyplace else who wants to make the trip) to join us at the farm in our processing barn/dance hall, for an end of season “We Did It” celebration. Email farmer@gardenofevefarm.com with questions and to RSVP (no charge).

On Sat Nov 12 from 7-9 pm, there will be a CSA potluck harvest dinner at Greenpoint’s Church of the Messiah, 129 Russell St; southside of McGolrick Park. RSVP to williamsburgcsa@gmail.com. We won’t be in attendance personally (unfortunately) this year, but this is always a great event, and chance to meet other CSA members.

Share items for Nov 9, 12

2011-11-10T10:24:00.000-08:00

Share items for Nov 9, 12:

1 Head Escarole
2 pounds potatoes (1 quart w/o scale)
3 pounds sweet potatoes (1 ˝ qt w/o scale)
1 bunch parsley.
.5 lb braising greens
.25 lb baby greens.
1 head of garlic
1 winter Squash (var. Carnival)

Fruit share: approximately 7 apples (3 lbs).
Egg share: dozen pastured eggs

NOVEMBERFEST - Party in The Barn!

2011-11-04T08:35:00.000-07:00

Join us as we celebrate:

The end of a successful 2011 growing season, under extremely challenging weather conditions

The 10 Year Anniversary of Garden of Eve Farm - started in 2001 with $40 of backyard zucchini sales by Chris and Eve

The end of four years of building projects, including 2 barns, a mobile home, a greenhouse, 2 bathrooms, a solar energy system, and more!

We'll be providing food, wine, beer, and other beverages. Feel free to bring a dish if you feel inspired - however there is no obligation.

It'll be a festive evening of good food and good company from 7 pm onward, with the Garden-of-Eve-staffed Mexican Mariachi Band likely starting up around 10pm and playing till the last man is standing, certainly after midnight.

Since we'd like to get an idea of how many people to expect, please click on the link below to RSVP.

RSVP Now!

I can't make it

This is a just-for-fun event, and you're being invited because your are a friend or supporter of Garden of Eve Organic Farm. If you have any questions about the event or how to register, email us at farmer@gardenofevefarm.com or call Eve at 631-523-6608.

We look forward to seeing you at the party!

Sincerely,

Chris and Eve

Garden of Eve Farm

631-5236608

Where:

4558 Sound Ave
In Green Barn, dirt driveway W of the FarmStand
Riverhead, NY 11901

Driving Directions

When:
Saturday November 19, 2011 at 7:00 PM EST
-to-
Sunday November 20, 2011 at 12:00 AM EST

Harvest Dinner and Potluck

2011-11-04T08:34:00.001-07:00

The Core Group of the Greenpoint-Williamsburg CSA
requests the pleasure of your company for drinks, community, and potluck dishes galore!

Harvest Dinner and Potluck Dish Contest
Saturday, November 12th
7:00 to 9:00pm
Luthern Church of the Messiah
129 Russell Street, between Driggs and Nassau Aves

The 2011 CSA season, sadly, is coming to a close. So join us for a potluck dinner! Meet and mingle with your fellow CSA'ers over drinks -- bring a dish and sample what is sure to be an inspired spread of fall foods.

We'll vote on the "Best Use of Seasonal Fruits/Vegetables in a Potluck Dish" in both sweet and savory categories. Praise will be lauded and the winning recipe will go out in the next newsletter!

Please be creative and bring a seasonal potluck dish to share.
Friends, family, and children welcome!

WHAT TO BRING:
1. A creative harvest-inspired dish – appetizer, main AND/OR dessert.
The rule of thumb when it comes to potlucks is to bring enough to feed your own group.
Likewise, please bring something to drink – wine, cider, etc.
Don't forget the serving utensils!

2. Recipe - bring your recipe so your fellow CSA's can replicate the yummy dishes at home. The winning potluck recipe will be shared on our newsletter.

3. Curiosity about how the CSA works – this is your chance to meet your farmers, the farm interns and family, other CSA members, and the CSA “Core Group” (the volunteer group that helps administrate the CSA.)

If you'd like to volunteer to help out with this event or if you have any questions, please email: williamsburgcsa@gmail.com

Share items for Nov 2, 5

2011-10-31T07:29:00.000-07:00

Happy Halloween!

Share items for Nov 2, 5:

1 lb or 1 bunch Carrots

Braising/spicy salad greens

1 bu mizuna

1 bu Dill

1 head or 1 lb Broccoli

1 bu collards

Head lettuce

winter squash

potatoes

Fruit share: Rome, and Red Delicious apples (4 lbs total).

Egg share: ½ dozen pastured eggs

Snowy October 29th Distribution!

2011-10-29T10:40:00.000-07:00

Thank you Meagan, Vanessa, Tracie, Marilynn, and Aviva for heroically making today's distribution happen in this weather! There were beautiful veggies and friendly smiles on this snowy October morning.

Share items for Oct 26, 29:

2011-10-25T07:27:00.001-07:00

Farm news: this past week was a nice dry week, and we were able to harvest 10,000 lbs of sweet potatoes. They have to be dug up, and fishing around in the mud, Chris found one that was about 6 lbs – really huge! This is really exciting for Chris because he is always happy when he can provide the CSA with bounty. You’ll be receiving lots of sweet potatoes for the rest of the season, which everyone enjoys. We built our own “curing room”, and keep them with a heater at 85 degrees so that they develop a slightly thicker skin that will keep them from rotting quickly, so they can be stored through the winter.

See attached photo.

Veggie Share

3 lb Sweet potatoes

1 bu kale

1 bulb Fennel

1 lb beets

Bok choi – green or purple

1 head endive (looks like frizzy lettuce, can be eaten raw or cooked)

1 daikon radish

1 head or 1 lb broccoli

1 bu cilantro

.5 braising greens (i.e. greens for sautéing, baby kales, mustards, mizuna, etc.)

1 bu salad turnips

Fruit share: 4 lbs apples. Sorry, it’s just going to be apples from here on out till the end of the season – but there are so many delicious ways you can use apples! Roasted apples, applesauce, apple fritters, and more.

Flower share: last week was the last week of the flower share. See you with flowers in the spring!

Winter CSA Signups are now open!

2011-10-21T08:50:00.002-07:00

Winter Share is once a month pickup, December 2011 - May 2012.

The winter share sign-up is now open for

Long Island: Riverhead, Roslyn

Brooklyn: Williamsburg, Bushwick, Kensington-Windsor Terrace

Queens: Glendale.

You can sign-up and pay online at:

http://www.gardenofevefarm.com/WinterCSAShare.htm

Winter shares consist of a pre-boxed, approx 15-20 lbs of our own organic vegetables, and 1-3 dozen of our pastured organic eggs. Cost is $46.67/month for 6 months, a total of $280 plus a $12 refundable box deposit (i.e. $2 per month).We offer two share types (same price):

"Garden of Eve" share includes produce and eggs grown at Garden of Eve. A vegan option which replaces eggs with locally grown (non-organic) apples is also available. Produce includes cold-hardy field greens and storage crops like potatoes, sweet potatoes, onions, turnips, etc.

"Shopping Basket" share includes Garden of Eve vegetables and eggs in slightly smaller quantities than the Garden of Eve share, plus 2-3 "locavore" products each month including Garden of Eve organic bread-and-butter cucumber pickles, beet pickles, corn relish, organic flours; organic dried beans; OG buckwheat cereal and buckwheat; Long Island raw honey,etc.

Egg Shares are also available as a stand-alone item without the vegetable winter share, or additional to the other share types for those who want more eggs. An egg share is 1 dozen each month, for each of 6 months and costs $30 (i.e. $5/dozen for 6 pickups). You may buy as many additional egg shares as you want.

Pickup Dates are: Saturdays 9am-1pm: December 3, 2011, January 7, 2012, February 4, March 3, April 14, May 5 . Riverhead Farm pickups ONLY include Sundays of these weekends as well.

Check the website for pickup time and location details

http://www.gardenofevefarm.com/WinterCSAShare.htm

Recipe: Sweet Potato Fries with Cajun Yogurt Sauce

2011-10-21T08:50:00.001-07:00

Recipe: Sweet Potato Fries with Cajun Yogurt Sauce

I have a favorite recipe, adapted from The Way We Cook by Sheryl Julien and Julie Riven, for sweet potato fries that are baked in the oven instead of fried. The fries are served with a yogurt sauce. I have taken the liberty of spicing up the fries and the sauce with traditional cajun seasonings.

Cajun Yogurt Sauce

1 c plain yogurt

1/2 c light sour cream

3 Tbsp grated onion

1 garlic clove, minced

2 Tbsp spicy bottled cocktail sauce, or to taste

Few dashes hot sauce

1/2 tsp salt, or to taste

1/4 tsp freshly ground black pepper, or to taste

Combine the yogurt and sour cream in a small bowl. Add the onion, garlic, cocktail sauce, hot sauce, salt and pepper. Stir thoroughly, then cover with plastic wrap and refrigerate until ready to use. Stir again just before serving.

Sweet Potato Fries

4 large sweet potatoes, scrubbed but not peeled

2-3 Tbsp olive oil

1 tsp cajun seasoning, such as Tony Chachere's

Preheat oven to 400 degrees. Brush 2 large baking sheets with some of the olive oil. Quarter the potatoes lengthwise, then cut each quarter into thirds or fourths to make thick spears. Place the spears flesh side up on the baking sheets. Drizzle with the remaining oil and sprinkle with the cajun seasoning. Roast the potatoes for 35 to 40 minutes, or until they are cooked through.

Serve immediately with the yogurt sauce.

Thanksgiving box

2011-10-21T08:49:00.000-07:00

Sign up for your THANKSGIVING BOX now!

Our Farm Market & Garden Center at the Riverhead Farm is closing on October 31.

For those of you who are not CSA members, or those of you who want extra items, you can still get your fresh, local, organic veggies throughout Nov and for Thanksgiving Dinner!

The PRODUCE BOX costs $22 per box, and contains approx 10 lbs of a seasonal variety each week, on each WED and SAT or SUN throughout Nov. You select one or more dates when you'd like to pick up boxes.

Vegetable Stock (from Scraps)

2011-10-18T11:08:00.000-07:00

I love this time of year when my soup and stock making routine returns. Soup and Stock have a fantastic symbiotic relationship: the veggie scraps from making soup become flavorful stock, and the stock boosts the flavor of the next batch of soup!

I am a big soup fan, usually make it at least once a week in the cooler months, so the veggie scraps add up quick. I store the veggie scraps in a metal bowl in my fridge as I collect scraps for a few days (up to a week). If it will be more than a few days until you have enough scraps to make stock, you can keep a large ziplock bag in your fridge and add to it until it is full.

Be sure to wash and scrub veggies before peeling to prevent adding unwanted dirt into your stock. Also, don't save any rotten or funky scraps into your stock - those can go directly into the compost.

All sorts of veggie scraps are good additions to the stock. Have fun experimenting and tasting the results of different veggie scrap combinations!

root vegetable peels (carrot, potato, rutabaga, sweet potato, turnip)
Stems and ribs of Greens (kale, collards, bok choy, chard)
peels and nubs of onions/garlic/shallots
green leaves of scallions, leeks, celery
Broccoli stems and leaves
Mushroom stems
Squash peel and seeds
Herb Stems: parsley, dill, cilantro, rosemary, thyme (okay if a bit wilted)
whatever veggie leftovers you have!

Ingredients

1 onion, coarsely chopped with skin
2-4 garlic cloves, coarsely chopped with skin
a big bowl or bag of vegetable scraps, pre-chopped to extract the most flavor if possible
1-2 bay leavesabout 10 black peppercorn

Special equipment

Big pot (at least 4-quarts, the bigger the better)
colander (fine mesh colander if you have one)
large bowl
ladle
wide mouth jars or ice cube trays

Directions

1. Saute the onion and garlic a few minutes on medium until fragrant, stirring and add a bit of water if they stick.
2. Add the rest of the veggie scraps to the pot, stir to saute the scraps a bit with the onion.
3. Fill water just until vegetables are barely submerged.
4. Add the bay leaves and peppercorns
Bring to a boil.

5. turn heat down and simmer about 20-30 minutes.
6. Place colander over large bowl

7. remove some vegetable with tongs and place into colander to avoid splashing hot liquid. Carefully pour the rest through the colander.

8. To extract even more liquid press the vegetable pulp gently into the colander using a wooden spoon. (I don't think it's worth the hassle to deal with squeezing cheese cloth)

9. Store in glass jars or freeze in ice cube trays and store cubes in ziplock bags in freezer. I usually keep a couple jars of stock in the fridge and freeze the rest.

If you keep it simple and do not add oil, salt, wine, tamari, you can compost the boiled veggie scraps, which is oh-so-satisfying! It's a bummer sending organic local veggie scraps to the landfill. And it's easy enough to add oil and salt when you make the soup!

Next time you make soup, use your home made veggie stock as a base for delightful flavor.
-Zoya

Caulipots!

2011-10-18T10:58:00.000-07:00

I enjoyed this recipe last week with the CSA cauliflower. You can substitute the cauliflower with broccoli for "Broccopots." I recommend trying it with the potatoes this week.
-Zoya

Caulipots Recipe from Isa Chandra Moskowitz's APPETITE FOR REDUCTION

Ingredients

2 white potatoes, cut into 3/4 inc pieces (about 1 1/2 pounds)
1/2 head cauliflower
1 tbsp olive oil
2-4 tbsp vegetable stock
1/2 tsp salt
Several pinches of freshly ground black pepper

Directions

Place the potatoes in a 4-quart pot in enough cold water to submerge them, making sure there are about 4 inches of extra water on top for when you add the cauliflower.

Bring the potatoes to a boil. Once boiling, add the cauliflower and lower the heat to a simmer. Let simmer for about 15 min, until the potatoes and cauliflower are tender.

Drain them in a colander, return them to the pot and use potato masher to mash them a bit. Add the olive oil, 2 tbsp of stock and the salt and pepper and mash a bit more. Use a fork to make sure all the seasonings are mixed well. If needed, add another 2 tbsp of the stock. Taste for salt. Serve warm.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 110.7
Total Fat: 3.8 g
Cholesterol: 0.0 mg
Sodium: 393.1 mg
Total Carbs: 18.0 g
Dietary Fiber: 3.0 g
Protein: 3.1 g

Share items for Oct 19, 22:

2011-10-18T10:52:00.000-07:00

Vegetable Share:
Broccoli
Carrots
Potatoes
Mesclun lettuce
Kale
Cilantro
Turnip

Fruit share: apples

Flower share: 1 bouquet flowers (WB, GP -due to space restrictions in the truck) OR (other sites) 1 pot organically grown hardy fall chrysanthemum! It will keep blooming hopefully almost till Thanksgiving, if you keep it well watered (probably needs to be watered almost every day). This is the last week of the flower share!

Share items for Oct 12, 15

2011-10-11T17:41:00.000-07:00

Farm News: “It’s amazing what sun can do for vegetables!” is Farmer Chris’s deep thought for the week. What a nice, hot, sunny weekend, helping the broccoli and other crops to rebound from wetness. We hope you are enjoying Indian Summer, remember our Gleaning event is on the farm this Sunday from 10am-noon, together we’ll harvest some crops that have been left behind for various reasons, and donate the produce to Long Island Cares food bank. If you are on Long Island (or heading our direction), we have our Pumpkin Festival “funpass” every Sat and Sun in October from noon-4pm including a bounce house, pony rides, pedal kart track, and farm train which are a lot of fun for kids. Free for CSA members!

Share items for Oct 12, 15:

broccoli

head lettuce

bok choi

onions

collards

winter squash

sweet potatoes

Fruit share: pears, and apples.

Flower share: zinnias, sunflowers, celosia, cosmos, etc.

REMINDER: Flower shares end on Oct 22 – this is the next-to-last week for flowers!

Egg share: ½ dozen pastured eggs

Share items for Sept 28, Oct 1

2011-09-28T07:34:00.001-07:00

Farm news: Thank you to everyone who came out to our Garlic Festival this past weekend, it was a lot of fun, especially since initially we were expecting rain all weekend! We enjoyed hosting over 3,000 people at the farm over two days! Of course now we are exhausted, but not too much so to pick your veggies for this week’s CSA share.

Share items for Sept 28, Oct 1:
.5 lb collards
1 bu Radishes
2 lb Sweet Potatoes
1 Butternut OR Carnival winter squash
1 lb beets
1 lb peppers
1 bu parsley
1 eggplant

Fruit share: apples AND pears

Flower share: zinnias, amaranth, sunflowers, celosia, cosmos, etc.

Egg share: ½ doz pastured eggs

The Cooking Yoga Retreat

2011-09-26T13:28:00.000-07:00

Dear KWT CSA Members,

Just wanted to pass along info about a workshop that might interest CSA folks. It will be happening at the Open Center in Manhattan in a couple of weeks and our very own Carla Stangenberg (from Jaya Yoga across the street from the garden) will be leading the yoga portion of the day. Click below for more information.

Thanks!

http://www.opencenter.org/the-cooking-yoga-retreat-a-day-of-restoration-connection-and-incredible-food/

The Cooking Yoga Retreat: A Day of Restoration, Connection and Incredible Food!

Filed under Bodywork and Movement, Events, Herbs and Nutrition, Holistic Health, New Classes This Season, Yoga.

October 9, 2011
12:00 PM	to	8:00 PM

Divya Alter and Carla Stangenberg

This workshop blends yoga principles and practice, Ayurvedic cooking study, and deeply informative explorations of how to optimally assimilate nutrients and energy through wise eating and lifestyle habits, so we can maximize our potential for healing and wellness. We will discover how to: open our energy channels with diet and specific foods; increase our vitality with easy-to-do daily practices; use yoga asanas (postures) to improve digestion, assimilation and elimination; harness the subtle effects of food on our mind and consciousness; become inspired to improve our eating habits; and connect with a community of like-minded people seeking to find balance and wellness.

Note: A $15 materials fee will paid directly to the instructor.

A ONE-DAY WORKSHOP
Sunday, October 9, 12–8pm
11FHN59S
Members: $120 / Nonmembers: $130

Presented in collaboration with Bhagavat Life.

Share items for August 21, 24

2011-09-21T07:33:00.000-07:00

Farm news: We’re preparing for our Garlic Festival this weekend and
hoping for good weather. There is still time to enter the cookoff at
noon either Sat or Sun! Details are on our website
www.gardenofevefarm.com/garlic-festival.htm.

Gleaning is Sunday October 16 from 10am-noon. Come at 10am sharp if
possible, we head out to the fields and pick some items we have left
to donate to those less fortunate than we are. After we harvest it,
the Long Island Cares truck takes it away to food pantries across Long
Island. Each year we donate thousands of pounds of produce. Come out
and join us for this biblical ritual which still makes a difference to
people, even today!

Share items for Sept 21, 24:
1 bu carrots
1 head lettuce
2 kohlrabi
1 lg or 2 small large onion
1 bu kale
1 Qt potatoes
Italian hot peppers

Fruit share: 1 lb plums, 1 lb Bartlett pears, 3 lb Bosc Pears. Note:
It can be difficult to tell when Bosc Pears are ripe, because they DO
NOT change color when ripe. Leave them out of the fridge for 2-3 days
until they soften slightly. Touch them daily and smell them to see if
they are ripe, then use.

Flower share: zinnias, goldenrod, sunflowers, celosia, etc.
Egg share: ½ dozen pastured eggs

CSA & Garden Potluck Saturday, Sept. 17th at 4:30

2011-09-14T17:17:00.000-07:00

This Saturday September, 17 is our CSA/Garden potluck! We can share the late

summer harvest and spend some time together. Let's gather at 4:30pm

until sunset (around 7pm). The garden members are also invited.

Please let me know if you are able to help set up and/or clean up.

If possible, please bring your own reusable bowl, cup, fork.

Please feel free to being any of the following:

table cloths, Salad, snacks, bread, soup, entrees, side dishes,

condiments, salad dressing, stuff to grill, deserts, beverages,

cutlery, plates, bowl, glasses, napkins, serving spoons, flowers,

music, etc.

Sweet Potato Leaves

2011-09-14T17:02:00.000-07:00

The sweet potato is one of the world's most cultivated crops, and is grown all over the world, but especially in Asia and the Pacific. The leaves are high in protein. Chinese herbalist lore says that the leaves can improve the respiratory and renal system function. Like spinach, chard and other greens, sweet potatoes leaves are highly versatile. Here is a recipe for stir-fried sweet potato leaves:
Ingredients: One bunch of sweet potato leaves; 1-2 hot dried red chilies (optional); 1-2 cloves of garlic
Salt, soy sauce, pepper to taste
Method

Fill a pot with water and put it on the stove over high heat. The pot should be large enough to hold the leaves, and there should be enough water to cover the leaves.
Strip the leaves from the branches. The thin stems that attach the leaves to the branch are tender enough to eat, so there is no need to remove only the leaves. Wash and drain the leaves.
Mince 1-2 cloves of garlic.
Chop the chilies fine, and combine with the garlic.
When the water comes to a boil, turn off the heat and carefully add the sweet potato leaves. After 2 minutes, remove and rinse with cold water. Chop the leaves. (This step was recommended by the cookbook to remove traces of natural slime from the leaves.)
In a large skillet or wok, heat some vegetable oil over high heat. When it is hot, add the garlic and chilies. Cook for 30 seconds, stirring often.

Add the greens, then stir-fry the mixture until the greens are tender, about 2 or 3 minutes. Add salt, pepper, soy sauce, or other flavorings to taste.

Share items for Sept 14,17

2011-09-14T17:01:00.000-07:00

Winter squash
1 bu collard greens (if you think collards are bitter, try sautéing them with a little apple juice added!)
Sweet potato leaves
1 garlic
Beets
Peppers
Eggplant
String beans
Fennel

Fruit share: plums, peaches
Flower share: zinnias, amaranth, sunflowers, celosia, etc.
Egg share: ½ dozen pastured eggs

Share items for August 24, 27

2011-08-23T19:23:00.000-07:00

Vegetable Share:
5 sweet corn
2 lb tomatoes
1 lb purple, white, or green peppers
1 lb eggplant
basil
3 carrots
1 onion

Fruit share: one large Garden of Eve-grown organic seedless watermelon, and 1lb Donut “UFO” peaches and 5 nectarines (not 5 lb, 5 pieces)

Flower share: hydrangeas, sunflowers, amaranth, zinnias, celosia, etc.

Egg share: ½ dozen

Garden of Eve Photo Contest

2011-08-13T08:54:00.000-07:00

Come to the farm this Sunday for our farm tour and BBQ, take photos, and email them in to us in a format that we can download by Friday August 26. Farmers will select their favorites – everything on the farm is game – the fields, the food, the people, the buildings. Maximum 15 photos allowed per person. Only one prize per person.

First prize is $75 credit towards a winter share or next year’s summer share
Second prize is $50 credit
Third prize is $25 credit

Garden of Eve Organic Farm & Market reserves the right to use all photos submitted in our marketing material, with credit to the photographer.

Thanks!!

Farm Tour & BBQ Lunch this Sunday!

2011-08-08T18:54:00.000-07:00

Farm Tour and BBQ lunch for Community Supported Agriculture (CSA) members and the public!

Sunday, August 14th 11:00 am-1:00 pm

We'll walk the fields, visit the chickens to collect eggs, and taste-test the growing veggies as we go! There are lambs, chickens, bunnies, and turkeys to visit, as well as our 50 acres of fast growing baby veggies. Our livestock guard dogs are back to work, the honeybees active, the songbirds going crazy, and the pastures springing back to life.

Picnic lunch (organic hot dog and veggie burger, our own spring greens salad, Long Island Potato chips and natural soda or juice) will be available for $10, bring a bag lunch if you prefer; we'll also have sandwiches, snacks and sodas for sale at our Organic Farm Market. Bring lots of water, sun protection and clothes you can get dirty.

Please RSVP to info@gardenofevefarm.com or call 631-722-8777

Also, save the date for Garden of Eve's 8th Annual Garlic Festival, Saturday and Sunday Sept. 24th & 25th -10:00-6:00pm! For more information visit: www.gardenofevefarm.com

Recaito Recipe

2011-08-08T05:53:00.000-07:00

A KTW CSA member shared this recipe.

The onions and abundance of green peppers immediately made me think of
making recaito, which is the base for nearly all Puerto Rican cuisine.
Recaito, much like pesto sauce, can be kept frozen for extended
periods of time and adds a great deal of flavor to any dish. This
recipe was passed down from my mother and I'm sharing it here.
WARNING: This has a very intensely delicious smell and flavor and you
will get hungry when making it.

1 onion (Spanish yellow or white)
8 cloves of garlic
2 red or green peppers (or one of each)
4 ajicito peppers*
1 bunch of cilantro
4 leaves of recao a.k.a. culantro**

Remove all the seeds from the peppers. Peel and chop the onion and add
all ingredients to the food processor and process until smooth (like a
pesto sauce). Pack it in 1/2 cup size portions and freeze.

*Ajicito pepper a.k.a. aji dulce pepper can be found at Caribbean
Fruit & Veggie markets and are usually packaged in shrink wrapped
trays. There are several markets along Church/Ocean Avenues near the Q
train station that sell these peppers and recao (listed below). A
google search will help you visually identify this pepper. You can
substitute with a small cubanelle pepper.

**Recao/Culantro can also be found at Caribbean markets or Vietnamese
markets. It can be hard to find but you can substitute an additional
1/2 bunch of cilantro in it's place. Google search this herb
beforehand to identify. Warning: This may smell similar to cilantro
but is about 10 times as potent so use in moderation. If you have
leftover recao you can use it in soups or stews as you would a bay
leaf.

What can you do with Recaito?
Rub it into meat for roasting, rub it onto chicken or pork chops, use
it as a base for making Spanish yellow rice, mix it into guacamole to
give it a savory flavor, add it to mashed potatoes, mix it into your
taco filling, add it to soups/stews and chili. Basically, any dish
that can benefit from the flavor of onion, garlic and cilantro, can be
jazzed up with a spoonful (or two or three) of recaito.

Here is a link to some recipes which all recaito:
http://www.food.com/recipe-finder/all?foodido=14328

Enjoy!

Peach Salsa Recipe

2011-08-05T10:53:00.002-07:00

Thanks Jennifer!

Recipe #2 copied from handout available at GrowNYC table at Borough Hall Greenmarket:

Simple Peach Salsa

By David Sherman, Brooklyn Borough Hall Greenmarket Manager

Ingredients:

6 peaches, chopped *

1 medium red onion, chopped *

1 large cucumber *

1 bunch basil, chopped *

1 bunch chives, chopped *

1 bunch purslane, chopped *

Optional: olive oil, lemon juice, salt, and/or pepper

* Ingredients available seasonally at your friendly neighborhood Greenmarket

Instructions:

1. Chop up all ingredients.

2. Put ingredients in a big bowl and stir.

3. Wait 25 minutes.

4. Eat as a salsa with chips or on a taco. Put it on top of fish or chicken. Eat it by itself

as a salad.

Farinella Recipe

2011-08-05T10:53:00.001-07:00

Thanks Jennifer

Recipe #1 taken from www.epicurious.com:

Massimo's "Farinella"

Yield: Serves 4 to 6

One summer my husband, Massimo, and I vacationed with our son, Max, near Lucca,

about an hour from Florence. There we discovered a local specialty, farro, an ancient

grain (emmer, often called spelt, in English) similar to barley, traditionally used in bean

soup there. We bought lots of it, and Massimo then made a salad based on panzanella but

substituting the boiled farro, for soaked and squeezed bread — a terrific idea that has

become a warm-weather favorite.

Ingredients:

• 1 cup (about 6 ounces) half-peeled emmer, spelt, or pearl barley, rinsed and drained

• 6 cups water

1 small red onion, chopped coarse

2 tablespoons red-wine vinegar

4 medium vine-ripened tomatoes, peeled (if desired), seeded, and chopped coarse

1 cucumber, peeled, seeded, and chopped coarse

1/2 cup arugula or purslane leaves, washed well, spun dry, and chopped

2 tablespoons chopped fresh basil leaves

3 to 4 tablespoons extra-virgin olive oil

fine sea salt to taste

freshly ground black pepper to taste

Instructions:

1. In a 3-quart saucepan combine spelt or barley, water, and salt to taste and simmer just

until tender, 35 to 40 minutes. Drain spelt in a colander and rinse with cold water. Chill

spelt 30 minutes, or until cold.

2. While spelt is cooking and chilling, in a bowl combine onion and vinegar and let stand at

room temperature. Add chilled spelt and remaining ingredients and toss salad to combine

well.

Photos: Saturday July 30th Pickup

2011-08-02T08:37:00.000-07:00

Savory Cheddar Corn Pudding

2011-08-01T17:28:00.000-07:00

Dear KWTCSA,

My husband and I very much enjoyed a sweet and savory Cheddar Corn Pudding this evening with the corn and eggs from our last share. We paired it with honey&soy glazed cod, and sauteed zucchini (also from the farm!).

Many thanks!

Rebecca Loonin + Phil Zaks

1 1/2 Tbsp all-purpose flour
1 cups 2% milk

2 cups corn kernels

2 medium scallions, both white and green, sliced thin
2 tsp sugar
1 tsp salt
1/2 dried thyme
1/2 tsp black pepper, ground thyme

1 egg

1 egg white
1/2 cup shredded cheddar cheese

Place the oven rack in the center of the oven; preheat the oven to 350ºF. Spray a 1-quart baking dish with nonstick spray.
Place the flour in a medium saucepan. Gradually whisk in the milk. Add the corn, scallions, sugar, salt, thyme, and pepper. Bring to a simmer over medium heat, whisking frequently; cook until slightly thickened, 2 minutes.
Beat the egg and egg white in a small bowl. Gradually beat in some of the hot milk mixture, whisking constantly. Whisk the egg mixture back into the saucepan. Reserve 2 tablespoons of the cheese; stir the remaining cheese into the corn mixture. Spoon into the prepared baking dish and sprinkle the reserved cheese on top.
Pull the oven rack partly out. Place a large roasting pan on the rack; place the corn casserole inside it. Carefully pour enough hot water into the roasting pan to fill it one-third of the way up the side of the casserole. Bake until the pudding is just set in the center, about 35-45 minutes. Remove from the water bath and serve.

Faux Apple Pie

2011-08-01T17:27:00.000-07:00

Thanks Erin!

Faux Apple Pie

Crust

1 stick butter, cold

1-1/3 c Flour (I use half whole wheat ad half unbleached white)

1/4 c Maple Syrup

If you like your crust flaky and have a blender, use cold butter. If you are like me and are mixing with a fork by hand then softened butter works fine. This will make enough dough for a 9" pie with a criss-cross crust. You can substitute water for the syrup but I like it with syrup because it gives it something in common with the filling. Set this somewhere cool like the fridge or in front of the AC.

Filling

6 c Zucchini - Use over sized ones because they have less of a distinctly squash flavor. Peel, core out the pithy seedy part then slice into little fake apple looking slices

1/2 c Lemon Juice

Put these in a big sauce pan and start to simmer stirring regularly until the zucchini gets tender. After about 10 minutes or whenever you get impatient because 10 minutes is forever stir in the following:

1/2 c Brown Sugar

1/4 c Maple Syrup

1 t Vanilla

1 t + Cinnamon

1/4 t +Ground Nutmeg

1/4 t +Ground Ginger (I didn't have ground ginger so I used about 1/2" of fresh grated root)

Keep simmering for at least another 5 minutes then sample. Add more spices if you feel it needs them - Cinnamon is the most likely lacking. Keep in mind that this still needs to bake and the flavor will 'fill out' in the oven. If you decide it needs to be sweeter add a tad more maple. It may be that I am just partial to the stuff but I believe it gives the pie a unique flavor that holds the whole thing together. (It wont turn zucchini into apples but it will keep them guessing.) When you think that the flavor is about right remove from heat and stir in:

2 T Instant Tapioca

While this is cooling down a bit preheat the oven to 375 and get the crust ready. You can roll the crust out or pinch it into the pie plate. You should have enough dough for a lattice crust. Lately I have been making pinch tops that look like turtle shells.

Bake for about half an hour or until the filling is making thick bubbles and the crust turns golden brown. Cool to room temperature.

Feed to your veggie hating friends and your family members who have sworn they couldn't possibly eat another zucchini.

Just Food visit this Saturday!

2011-07-28T16:30:00.000-07:00

Just Food staff member Paula Lukats will be joining us at our distribution this Saturday, July 30th 10:30-12:00 to meet (and thank!) members, talk more about Just Food and answer questions about the new Just Food CSA Network. Be sure to take a minute to say hi and grab a button when you pick up your share. And find out more at justfood.org

Just Food is a non profit that works with communities to make fresh, locally grown food accessible throughout NYC. One way they do that is by helping start and support CSA sites like ours. Over the years, Just Food has helped over 100 NYC neighborhoods connect with 29 vegetable growers to create an extensive network of CSA throughout the city. They work to support city groups in starting and maintaining CSA sites as well as with farmers who want to grow for CSA.

This year, Just Food is formalizing their relationship with all the people who have benefited from CSA by creating a CSA Network that each one of us contributes to — $5 of your share fee goes to Just Food to help them build new CSAs, support additional farms and existing sites, and make NYC a better place to eat and live.

Purslane tips

2011-07-26T07:09:00.000-07:00

Thanks Deb!

Purslane is best raw. Snip into bite sized pieces and toss it with vinaigrette and let it marinate up to a half hour. Nice with garlic or thinly sliced onion added. Also, add to tossed salads. You could do same thing you would do with sliced cukes, too - a sour cream cold salad, or quick pickles. It's a rare plant source of Omega 3 fatty acids - great for heart and circulatory system. I just eat it raw in the garden - have thought about trying to pickle it with a bread & butter pickle brine to preserve it, but haven't gotten that ambitious. It's ubiquitous!

here are two links that look good:

http://www.prairielandcsa.org/recipes/purslane.html

http://www.culinarymusings.com/2008/06/purslane-not-a-weed-but-a-wonder/

bon appétit!

Wheat Berry Salad with Zucchini and Mozzarella

2011-07-22T14:18:00.000-07:00

http://markbittman.com/wheat-berries-with-zucchini-and-mozz
Thanks Erin!

1⁄4 cup pine nuts
3 or 4 medium zucchini (about 1 1⁄2 pounds), halved lengthwise
1⁄4 cup plus 1 tablespoon olive oil
Salt and black pepper
2 cups cooked wheat berries
1 teaspoon minced garlic, or to taste
1⁄2 cup fresh dill, or 1 teaspoon dried
3 tablespoons sherry or white wine vinegar
1 cup cubed mozzarella, optional

1. Toast the pine nuts in a small, dry skillet over medium heat, shaking the pan occasionally, until lightly browned. Remove from the pan.

2. Turn on the broiler; the heat should be medium-high and the rack about 4 inches from the fire. Brush the zucchini with the 1 tablespoon oil, sprinkle with salt and pepper, and broil, turning as needed, until lightly charred on both sides and beginning to soften, 5 minutes or more. When they’re cool enough to handle, cut the zucchini into chunks or slices.

3. Toss together the zucchini, wheat berries, garlic, and about half of the dill in a large salad bowl. Add the vinegar and 1⁄4 cup oil, sprinkle with salt and pepper, and toss again. Taste and adjust the seasoning if necessary. (The salad can be made ahead to this point and refrigerated for up to a day.) To serve, toss the mozzarella into the salad, along with the remaining dill.

Share items for July 20 & 23

2011-07-22T14:14:00.000-07:00

We did pick our first few tomatoes (about 10 of them) this past weekend – so hopefully we’ll be able to get them into the share soon. The dry weather does help hold off the blight fungus but we’ll see what happens as the rest of summer unfolds…

Share items for July 20, 23:
1 bu Carrots
Zucchini (green, yellow)
1 bu Swiss Chard
Cucumbers, white and/or green
1 head lettuce
Basil
Arugula
Fennel
Dill

Possible additional items TBA

Fruit share:
1 lb sugar plums
1 pt organic blueberries
1 box blackberries
peaches

Flower share:
sunflowers
zinnias
snapdragons
sparkler flower (cleome)
agyranthemum, etc.

Egg share: ½ dozen pastured eggs

Photos From Sat 7/9 pickup

2011-07-16T11:56:00.001-07:00

Thanks Meagan!

Flower Care tips from Eve

2011-07-16T11:54:00.002-07:00

Flower Share Care

We want your cut flowers to last after you get them, and so do you. Realistically they

are likely to last 3-6 days, due to the types of flowers we grow, and often some flowers

in a mixed bouquet will die before others. If you pick the dying ones out, you can enjoy

the longer-lived varieties for a few more days.

Here are some simple things you can do to help flowers last longer:

1. KEEP THEM IN WATER

This may seem self-evident, but try not to let them be out of water for too long. If

you're not going straight home after your CSA pickup, bring some paper towel and a

plastic baggie and wet down the stem ends before you put the bouquet in your bag. Try

not to leave flowers anywhere hot, like in your car. Once they have wilted, some types

of flowers will perk up when put back into water, but some will not.

2. CUT THE STEMS ONCE YOU GET HOME

Trim the stems (anywhere from 1 cm to as much as you want) once you get home, with

a knife (not a scissors). This opens the stem water vessels that have hardened from

exposure to the air (xylem - remember from biology class?) so that the flower can drink

again. They say to "cut under water", but logistically I've never figured out how to do

this. If you can, great.

3. ADD PRESERVATIVE TO THE WATER

You can add a tablespoon of sugar, bleach, or commercial floral preservative to your

vase water if you want. I usually don't at home, myself, but if you do they will last

longer.

4. CHANGE WATER FREQUENTLY AND RECUT STEMS

Every couple of days, dump the vase water out and recut the stems an inch or so. This

will slow the decay process and keep the flowers drinking

5. KEEP FLOWERS AWAY FROM RIPENING FRUIT

Hormones (ethylene) from ripening fruit or tomatoes will make your flowers ripen (die)

faster. So don't put them next to the banana bowl. Also, if you can keep them out of

direct sunlight that will help.

That's about it. Some flowers just intrinsically last longer than others, some wilt more

easily, etc., which is not your fault. Unfortunately some of the prettiest flowers have the

shortest vase life... but we use many that hold up well, and we hope that your bouquet

will last 4-6 days on average.

If you learn tricks that seem to help, or have feedback on which flowers did well/not

well, please feel free to share them here - it will help us for future seasons!

Fruit Care Tips from Eve

2011-07-16T11:54:00.001-07:00

HOW TO TREAT RIPE FRUIT: FOR FRUIT SHARE MEMBERS

1) RIPE FRUIT MUST BE EATEN WITHIN A FEW DAYS OF YOUR CSA PICKUP.

The fruit in your share is picked no more than one or two days before we bring it to you.

Because it is picked ripe, it does not have a long shelf life. Therefore, instead of

engineering the fruit to suit your schedule (i.e. picking fruit hard and unripe, cooling it,

growing varieties that stay hard for a long time but have no taste, etc.) you will

sometimes have to mold your eating schedule to the fruit.

Ripe berries, heirloom tomatoes, ripe peaches, etc. will begin to soften and then mold

after a few days... that's just what happens. If you can't eat them by then, cut them up

and put them in the freezer, which will give you a source of delicious smoothies for the

reat of the year. You can also bake fruit muffins and pies using frozen fruit.

2) DON'T CONFUSE SOFT WITH ROTTEN

Some of the fruit and tomatoes you get may be soft. This does not mean they are

rotten. This means they are ripe or sometimes perhaps have spots that are slightly over-

ripe. Again, this makes them good candiates for cooking rather than eating raw. Even

moldy spots can often just be cut out of fruit and the rest of it used in cooked dishes.

Make a sauce, chop them up and put them in pancakes or an omelet, make jam or

cobbler or anything else tasty that occurs to you. Remember, our ancestors invented all

these dishes in the first place as a way of using up their over-ripe fruit! Follow their

good example of creativity and you will be rewarded.

3) LEARN HOW TO RIPEN UN-RIPE FRUIT

Some of the fruits you get will NOT yet be ripe, because they can't be handled at all

when they are ripe and soft. Peaches are picked and delivered to you hard. Some

tomatoes may need another couple of days to reach their peak. DON'T TRY TO EAT

HARD FRUIT until it is RIPE!

To ripen, just let the fruit sit on a counter OUT OF THE FRIDGE for a couple of days to

let the sugars develop. Some people it in a brown paper bag, which keeps the plant

hormones (ethylene) inside and aids ripening. You can put unripe fruit near some

ripening bananas etc. to speed ripening. Don't put it near anything you don't want to

over-ripen, like cut flowers, tomatoes, or fruit that is already ripe.

Good luck, and yum

Share items for July 13, 16

2011-07-16T11:53:00.001-07:00

Vegetable Share:
1 head Chinese cabbage/napa cabbage (Wed); Kohlrabi (Sat)
2 lb mixed zucchini (green, yellow)
4 sprigs Basil
1 large onion
1 head Broccoli
1 head lettuce
2 lb cucumbers (approx 4, but weigh them if poss)

Fruit share:
3 pints organic blueberries and 1 box organic blackberries

Flower share:
sunflowers, zinnias, snapdragons, bachelor buttons, and more!

Egg share:
½ dozen pastured eggs

Radish, Watermelon and Bulgar Wheat Salad Recipe

2011-07-10T20:09:00.000-07:00

Radish, Watermelon and Bulgar Wheat Salad Recipe
Thanks to Marcus Samuelsson and Aine Carlin

Ingredients:
1 cup bulgar wheat
7-8 radishes
3 spring onion/scallions
1 small stick of celery
¼ cup pumpkin seeds
1 cup chopped and deseeded watermelon
zest of 1 lemon or lime
juice of 1 lemon or lime
¼ cup extra virgin olive oil
1 tbsp cider vinegar
salt and pepper

Method:
Place the bulgar wheat in a bowl and cover with 1 cup of freshly boiled water. Cover the bowl with a plate or some clingfilm and allow to stand for at least ten minutes or until all the water has been absorbed. Fluff with a fork. Allow to cool uncovered
Finely slice the radishes and spring onions. Cut the celery into tiny pieces. Set aside.
De-seed the melon and cut into small pieces.
Zest and juice the lemon.
Heat a dry frying pan/skillet and lightly toast the pumpkin seeds until crunchy and paler in colour. Move frequently to avoid burning them. Transfer to a small bowl and leave to cool completely.
When the bulgar wheat has cooled sufficiently, add all the ingredients including the lemon/lime juice. Season generously, pour over the oil and the vinegar.
Toss in the toasted pumpkin seeds. Taste and season further if necessary. Serve.

Easy grilled zucchini

2011-07-10T19:52:00.001-07:00

Easy grilled zucchini

Thanks Deb!

It's that time of year again: zucchini takes over the world.
If you have a grill pan or are cooking out, this is easy and super tasty:

Heat up a grill pan over medium-high heat.
Quarter zucchini the long way.
Rub with olive oil, sprinkle with salt and pepper.
Grill cut side down for 4-5 minutes, until there are nice grill marks.
Flip to the other cut side and do the same.
Flip to the skin side, sprinkle with oregano and/or basil, and cook until tender (if needed).

Serve as is, or toss with pesto and pasta.

Kohlrabi Puree

2011-07-07T12:54:00.000-07:00

Kohlrabi Puree

http://emilysrecipeblog.blogspot.com/2010/10/kohlrabi-puree.html

4 kohlrabi bulbs
1-2 Tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 handful parsley
a few T. cream
salt and pepper to taste

1. Peel the kohlrabi, and cut the bulbs into ~1" chunks.
2. Boil some salted water, and add the kohlrabi. Reduce the heat and simmer until tender, about 15 minutes.
3. Heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until somewhat caramelized, about 10 minutes. Lower the heat, add the garlic and cook another 4-5 minutes, stirring occasionally.
4. Drain the kohlrabi. Put kohlrabi, onions, and everything else in the bowl of a food processor. Purée until smooth.

Brooklyn Commune Dinner

2011-07-05T18:06:00.000-07:00

Share items for July 6 & 9

2011-07-05T09:59:00.001-07:00

Share items for July 6,9:

Veg Share:
mixed zucchini (green, yellow)
Basil
1 bunch beets
1 head Endive (frizzy, like a lettuce, not the little spears you see in the supermarket)
1 head lettuce
1 bu kale
Bok choi or tat soi
kohlrabi

Fruit share: organic blueberries and raspberries

Flower share: sunflowers, zinnias, snapdragons, bachelor buttons, and more!

Egg share: ½ dozen pastured eggs

Share items for 6/29 & 7/2

2011-06-28T13:03:00.000-07:00

Farm news: Looking back at last year’s share list for this week, I wrote, “It has been extremely hot and dry”. Wow – what a difference. Just goes to show you how flexible farmers have to be, to produce the same crops in years with totally different conditions. This year has been mainly wet and on the cool side. With the weather out of our control, we just try to make the best of what we’re dealt. That’s another reason we appreciate you, our CSA members, who are willing to eat what we’re harvesting and what’s grown well this season – which changes every season! Thanks!

Vegetable Share:

1 head lettuce

1 bu Toscano/Tuscan kale

1 bu scallions

.5 lb spinach

2 pieces Loose dill

1.5 lb zucchini

2 pieces loose basil sprigs

EXTRA ITEM: 1 head broccoli – note that due to the heavy rain during the past month, some of the heads do exhibit brown spots or some discoloration in the center of the head. This is due to having standing water on the head, but it is not a disease and does not affect it’s edibility or flavor, so please enjoy.

Fruit share: 3 pints organic New Jersey blueberries, and 1 pint organic NJ raspberries

Flower share: cut flowers: Teddy Bear sunflowers, corn cockle, snapdragons, cosmos, and more!

Share Items for 6/22 and 6/25

2011-06-21T08:27:00.000-07:00

Veggie Share:
1 bu sweet salad turnips
1 head lettuce
1 bu kale
1 bu scallions
1 bu cilantro
1 bu arugula
1 bu beets
zucchini

Fruit share: 3 pints organic New Jersey blueberries, and 1 pint local Long Island strawberries

Flower share: cut flowers

Strawberry Rhubarb Pie

2011-06-20T15:03:00.001-07:00

Strawberry Rhubarb Pie
Thanks Jessica!

Pie crust: for one crust
1 stick butter, cold
1 ¼ cup of AP flower
1 T sugar
1 t salt
5 T
Blend in a food processor (or in a metal bowl with two forks) then add 5 T of cold water until dough forms a ball (add more water if needed 1 T at a time). Press down into a disk and freeze for at least 30 min. (Can be frozen up to 3 days).

Pie filling:

2 cups fresh rhubarb, chopped
2 cups fresh strawberries, chopped
1 cup sugar
¼ t of lemon rind
1 t nutmeg
3-4 T corn starch

Mix dry ingredients, then chop the fruit into small pieces, rhubarb 1 in, strawberry half if small or quarter if large. Add fruit to dry mixture and stir until all are coated evenly. Let sit for 15 min. Stir occasionally.

Pull out frozen pie crust, let come up to room temp, about 15min. Roll out and put on the bottom of a pie pan. Poke holes in the bottom with a fork. Pour in filling. Bake at 400 for 60 min!

Or: The NYT had a recipe for rhubarb upsidown cake (it was amazing!)

My partner Jon and I run a blog about food and Brooklyn called The Urban Chef. Jon is the executive sous chef at Thistle Hill Tavern and I work in the city. We post seasonal recipes and restaurant reviews of places in the area. Check it out if you like. http://mybushwickchef.blogspot.com/

Thanks and enjoy the rest of your weekend!

Jessica & Jon

Collard Greens and Cous Cous (or Quinoa)

2011-06-18T14:17:00.001-07:00

Collard Greens and Cous Cous (or Quinoa)
Thanks Colleen!

Prep your cous cous or quinoa

Rinse and chop the greens, put them in a large pot with just the water
that clings to them, cover and let cook down on medium heat for about
2-3 minutes
in a pan Sautee up a bunch of chopped garlic and crushed red pepper

Add the greens to the pan and sautee til all mixed up

add cous cous/quinoa to the pan - add salt and pepper

Top with fresh parmesan

Broccoli Raab Pizza

2011-06-18T14:16:00.000-07:00

Broccoli Raab Pizza
Thanks Colleen!

Chop the ends off the broccoli raab and blanch for one minute in
salted boiling water. Drain and Rinse with cold water.

chop up a bunch of garlic - depending on how garlicky you like things.
Chop up the broccoli pretty small and sautee in olive oil with the
garlic

Pizza crust - make your own or store bought - if make your own, bake
at 425 for 5-7 minutes to crisp up

Put the broccoli garlic on the crust, dollops of ricotta and sprinkle
with mozzarella. Bake at 425 til bubbly and brown (about 10 minutes)

can add any other pizza toppings...I also added a spoonful of marinara
on top of each slice at the end.

Zucchini Pickles

2011-06-18T14:13:00.000-07:00

Zucchini Pickles

Thanks Greg!

Zucchini and other summer squashes are bountiful this time of year. If you want to make them last but are low on freezer space, refrigerator pickles are a great way to go. If you pack your pickles into sterilized jars, they can last for months in your fridge. This very simple pickle recipe (originally published in the Los Angeles Times) is a great way to preserve fresh and flavorful zucchini from your CSA share this summer.

1 pound zucchini

1 small yellow onion

2 tablespoons kosher salt

2 cups cider vinegar

1 cup sugar

1 1/2 teaspoons dry mustard

1 1/2 teaspoons crushed yellow and/or brown mustard seeds

Scant 1 teaspoon ground turmeric

1. Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. Slice the onion very thin as well. Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. Alternatively, transfer the salted zucchini and onion slices to a Japanese pickle maker and screw down the top; do not add any water or ice cubes.

2. After about 1 hour, taste and feel a piece of zucchini -- it should be slightly softened. Drain and pat dry.

3. Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.)

4. Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have "shoulders" to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color.

Core Group Member Spotlight

2011-06-16T17:40:00.000-07:00

Deb Wythe -- Membership

I'm one of a few Core Group members who do most of their work before the season and then get to sit back and just enjoy the bounty. I've spent the last month or so downloading members' signup data from the Farmigo site and pushing it around in a spreadsheet. I'm also the designated contact with Eve, our farmer. We've had a regular back and forth whenever people needed to make changes and about the admin side of getting this year's season up and running.

The challenging part of the job is balancing out the A and B week shares so that the Garden of Eve staff isn't faced with wildly different numbers of shares each week. With the many combinations of vegs, fruit, eggs, and flowers, it can get a bit wacky. I set up a running total for each week and each part of the share and moved people into and out of A or B week until the numbers (more or less) balanced out. Not everybody got the week they wanted -- we had many more A-week requests than B week -- but we came close. (Apologies again to the people who wanted A and got B.)

Stacy handled this job last year, without the benefit online signup. My hat's off to her, and to Colleen, who took over the membership spreadsheets for final troubleshooting and setting up the sign in sheets. And many thanks to the members who responded speedily to my questions about your subscriptions.

See you all at the Garden!
Deb

Fiction Reading in Garden

2011-06-15T20:34:00.001-07:00

Fiction Reading in Garden

Monday, June 20th at 7 P.M.

Come Listen to Gabriel Brownstein, Stacey Donovan, and Paul Wicover read, while enjoying the second longest day in a beautiful garden. The event is rain or shine (We have pop-up canopies). Free admission. The garden is on East Fourth street between Ft. Hamilton and Caton, two blocks from the Ft. Hamilton Parkway stop of the F. First car of the train coming from what was Manhattan. Last car of the train coming from Coney.

Hope to see you there!

Farmer Meet-and-Greet

2011-06-15T18:49:00.001-07:00

This Saturday, June 18th 10:30-12:00 noon in the East 4th Street Community Garden

during the CSA distribution

Farmer Chris will talk about our origins and our growing practices an share pictures of the farm.

More events to come this summer including the Farm tour and BBQ on Sunday, August 14th

Kale Chips

2011-06-13T20:16:00.000-07:00

Raw Food Kale Chips

Annmarie got the idea from Rawbin at rawbinsrawbin.blogspot.com

Ingredients:

2 head Kale, Washed and Torn
¾ cup Tahini
1/8 - 1/4 cup Tamari
¼ cup Cider Vinegar
½ cup Water
2 scallions
2-4 cloves garlic
1 lemon (juice of)
1/4 cup of nutritional yeast

Preparation:

Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.
Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.

Butter Braised Turnips

2011-06-13T20:15:00.000-07:00

Butter Braised Turnips adapted from How To Cook Everything

Ingredients

* 2 Tbsps butter
* 1 Tbsp olive or other neutral oil
* 1 pound baby turnips, more or less, with the greens trimmed off (if the turnips you're dealing with are a little larger, cut them into quarters)
* Sea salt and freshly ground black pepper to taste
* 1/4 cup white wine or broth
* 1 Tbsp balsamic vinegar or other vinegar
* 1 tsp sugar
* Minced fresh parsley leaves for garnish

Directions

1. Combine the butter and oil in a medium to large skillet that can later be covered; turn the heat to medium. When the butter melts, add the turnips and cook, stirring, until they are coated with butter, just a minute or two longer. Season with salt and pepper.

2. Add the remaining ingredients, except the garnish, stir, and cover. Turn the heat to low and cook until the turnips are barely tender, about 5 minutes.

3. Uncover and raise the heat to medium-high. Cook, stirring, until the turnips are glazed and the liquid is syrupy, another few minutes. Taste and adjust seasoning, garnish, and serve.

Swiss Chard with Caramelized Onions and Pine Nuts

2011-06-13T20:14:00.001-07:00

2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 large onion, coarsely chopped (I prefer cut in quarters and then slice thinly pole-to-pole)
1 bunch swiss chard, about a pound, washed, leaves and stalks separated (pull leaves off the stalks by folding together along stalk and pull the stalk away like pulling a zipper)
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1/4 teaspoon salt
ground black pepper to taste

Swiss Chard with Caramelized Onions and Pine Nuts

Toast the pine nuts until golden brown, set aside to cool.

In a large deep skillet or a dutch oven heat the oil over medium-low heat, add the onions and cook them until golden brown and very soft, stirring from time to time, for about 10 minutes.

While the onions are cooking, cut the chard stalks into strips 2 inches long by 1/4 inch wide and tear the leaves into 2-inch pieces.

Add the chard stalks and raisins to the onions and cook them until the stalks are tender, about 10 to 15 minutes. Stir occasionally while the stalks are cooking. Once tender add the leaves and vinegar, toss all about to coat the leaves with the oil, and cook about 5 minutes or until the leaves are wilted and tender. Season with salt and pepper, transfer to a serving dish and top with the reserved pine nuts.

Share Items for 6/15 and 6/18

2011-06-13T20:11:00.001-07:00

Veg Share:
Head lettuce
Swiss chard
Zucchini
Sweet salad turnips
Radishes
Kale
Braising greens
Garlic scapes
Possibly an additional item

Fruit share: strawberries and organic blueberries

Flower share: bunch of lavender for drying

Egg share: ½ doz pastured eggs

Roasted Radishes

2011-06-13T20:09:00.000-07:00

Ingredients

2 bunches medium radishes (such as red, pink, and purple; about 20)
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh lemon juice

Preparation

Preheat oven to 450°F. Brush large heavy- duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 11/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

Garlic Scape and Almond Pesto

2011-06-13T20:06:00.000-07:00

GARLIC SCAPE AND ALMOND PESTO

Thanks Erin!

Makes about 1 cup

10 garlic scapes, finely chopped

1/3 to 1/2 cup finely grated Parmesan (to taste and texture)

1/3 cup slivered almonds (you could toast them lightly, if you'd like)

About 1/2 cup olive oil

Sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.

From www.doriegreenspan.com

White Bean and Garlic Scapes Dip

2011-06-13T20:05:00.000-07:00

White Bean and Garlic Scapes Dip

Thanks Erin!

1/3 cup sliced garlic scapes (3 to 4)

1 tablespoon freshly squeezed lemon juice, more to taste

1/2 teaspoon coarse sea salt, more to taste

Ground black pepper to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups.

From www.nytimes.com

Pan-Roasted Asparagus

2011-06-13T20:04:00.001-07:00

Pan-Roasted Asparagus (adapted from Cook's Illustrated)

Thanks Deb!

Heat about a half tablespoon each of olive oil and butter in a skillet over medium-high heat
(the amount of oil/butter will depend on the size of the skillet).
Add asparagus spears, half pointing one way, half the other. Wiggle around until they're as close to a single layer as you can get.
Cover and cook until bright green, about 5 minutes, depending on the thickness of the spears.
Uncover, increase heat to high, add salt & pepper to taste, and cook until spears are tender and browned on one side,
another 5 minutes or so. Move the spears around as needed to get them all browned.

Garnish suggestions:
lemon juice
parmesan curls
toasted garlic
vinaigrette

First Distribution Photos

2011-06-12T19:39:00.000-07:00

Here are some Photos from our first Saturday distribution 6/11/11

Broccoli Rabe with Caramelized Onions

2011-06-12T18:38:00.000-07:00

Thanks for the recipe Charlotte - This looks really good!

Broccoli Rabe with Caramelized Onions

INGREDIENTS

Olive oil
1 yellow onion, sliced into slivers, lengthwise (with the grain)
1 large bunch of broccoli rabe (raab, rapini), rinsed and cut into 2-inch long pieces
2-3 garlic cloves, sliced
1/4 teaspoon red chili flakes
Salt
Freshly ground black pepper

METHOD

1 Heat 2 Tbsp olive oil in a large sauté pan on medium heat. Add the onions, spread out in a thin layer. Cook, stirring occasionally until softened and then lightly browned. (Tip: to speed up the caramelization process you can sprinkle a pinch of sugar over the onions.) If the onions start to dry out at all, lower the heat (you can add a little water to them too.) They should brown, but not get dried out.

2 After you start the onions, bring a large pot of water to a boil. The onions take at least 15 minute to cook, so you'll have time to get the water boiling. Salt the water (about a tablespoon of salt for 3 quarts of water). Prepare an ice bath, fill a large bowl half way with ice water. Add the rabe to the boiling water. Blanch for 1 minute. Use a slotted spoon to remove from the boiling water and put in the ice bath to stop the cooking. Shocking the rabe with ice water will also help keep the rabe bright green colored.

Note that some people blanch their rabe, some do not. Rabe can be rather bitter, so blanching will help take the edge off of the bitterness. If your rabe isn't particularly bitter, or you like bitter greens, you can easily skip this blanching step.

Drain the ice water from the rabe. Use a clean tea towel to gently wring out the excess moisture from the rabe.

3 Once the onions are lightly browned, remove them from the pan to a bowl. Using the same pan, add another Tbsp of olive oil and heat the pan on high heat. Add the chili flakes. Once the chili flakes start to sizzle, add the garlic. Once the garlic just starts to brown at the edges add the broccoli rabe and the onions. Toss the rabe mixture so that it gets well coated with the olive oil. Cook on high heat until most of the moisture is gone, about 5 minutes if you blanched first, a minute or too longer if you skipped the blanching.

Serves 4-6.

Share Items for 6/8 and 6/11

2011-06-12T18:01:00.000-07:00

Welcome to a new CSA season! Here are the share items for the first week.

VEG SHARE:

1 pint Snow or Sugar Snap peas

1 bok choi

1 small head lettuce

1 bu radishes

1 bu Broccoli rabe

Additional items TBD

Fruit share: strawberries and rhubarb

Flower share: 1 bu lavender

Egg share: ½ dozen pastured eggs

Distribution Shift Sign Up

2011-05-19T08:58:00.000-07:00

You will soon be receiving confirmation of the types of shares you purchased and the dates of your pick-ups. As you know, each KWT CSA member is expected to work at least one volunteer shift, and possibly two. Most CSAs require members to work two volunteer shifts. In past seasons, we've been able to function well with members volunteering just once. However, this is our first year with the Wednesday distribution, so we're not absolutely certain how it will sort out. We may need to ask members to volunteer for an additional shift.

If you've signed up for a Wednesday distribution, please volunteer to work at a Wednesday distribution. If you've signed up for a Saturday distribution, you can volunteer to work at either a Saturday or a Wednesday distribution.

We’re using VolunteerSpot (an online sign up and reminder tool) to schedule our upcoming activity. Please sign up--here’s how it works in 3 easy steps:
1) Click this button to go to our invitation page on VolunteerSpot:

2) Enter your email address. VolunteerSpot will then send you a PERSONAL* signup invitation coded to your email address. (No registration required!) Please note: VolunteerSpot does not share your email address with anyone or send spam emails.
3) Go to your email inbox and open the invitation from VolunteerSpot – click "Sign Up Now" to choose your spots.

Note: If you have trouble accessing the site or prefer not to enter your email address – please email Gina Duclayan, gduclayan (at) gmail.com, and she can sign you up manually.
* Please don’t share your personal sign up invitation, the link is unique to your email address . If you delete your personal email invitation, please go to www.VolunteerSpot.com and click “Find My Activity Links” to get a new email with links to all your activities.

FARM VISIT & LUNCH May 21

2011-05-16T18:33:00.001-07:00

FARM VISIT & LUNCH May 21, 11am-1pm+:
Visit the farm to see what’s growing, and perhaps do some planting or harvesting yourself. Afterwards we’ll have an organic picnic lunch available for $10. RSVP to your CSA coordinator, or to the farm by clicking on “spring planting festival” on our web calendar http://events.r20.constantcontact.com/register/event?oeidk=a07e3qpx08lb1aaf9e6 . Down the road you can also visit the LI Fiber Festival at Hallockville Farm Museum, www.hallockville.com .

Wednesday Signup Deadline May 21st

2011-05-03T17:02:00.000-07:00

The close date for remaining Wednesday shares is May 21st

Saturday Closed, some Wednesday shares still available

2011-04-22T18:54:00.000-07:00

The Saturday distribution is now full and we have a waitlist. There are still shares available for the Wednesday distribution.

Only 5 Shares Left for Saturday pick-up

2011-04-21T07:34:00.000-07:00

We only have 5 shares left for Saturday pick-up, but there is still room for Wednesday.

Act fast to get your preference of pick-up day.

How to Sign Up

http://csa.farmigo.com/join/gardenofevefarm/summer2011

More Info

Core Group email: kwtcsa@gmail.com
Garden of Eve: www.gardenofevefarm.com

May CSA Events

2011-04-18T09:52:00.001-07:00

FARMER MEET-AND-GREETS May 7:
On May 7 (the day of your next winter share) we have farmer meet-and-greets scheduled from 10am,-12pm at First Unitarian Church in Brooklyn Heights (First Unitarian is located at the corner of Monroe Place and Pierrepont Street), and from 3-5pm at Lutheran Church of the Messiah in Greenpoint (129 Russell St; southside of McGolrick Park). Farmer Chris will give a slide show of pictures of the farm, talk about our origins and our growing practices.

FARM VISIT & LUNCH May 21, 11am-1pm+:
Visit the farm to see what’s growing, and perhaps do some planting or harvesting yourself. Afterwards we’ll have an organic picnic lunch available for $10. RSVP to your CSA coordinator, or to the farm at farmer@gardenofevefarm.com . Down the road you can also visit the LI Fiber Festival at Hallockville Farm Museum, www.hallockville.com .

2011 KWTCSA Signup Info

2011-04-03T09:14:00.000-07:00

It’s that time again – 2011 CSA sign-up is now open!

We are pleased to be able to offer two pick-up options for 2011:

Wednesdays from 4-6 p.m. at the East 4^th Street Community Garden. Members are asked to commit to one volunteer shift during the season; Wednesday shifts are from 3:45 to 6:15 p.m. Pick-ups begin Wednesday, June 8^th and end on Wednesday, November 16^th.

Saturdays from 10:30 a.m. – noon at the East 4^th Street Community Garden. Members are asked to commit to one volunteer shift during the season (which may be on either Wednesday or Saturday); Saturday shifts are from 10:00 a.m. to 12:30 p.m. Pick-ups begin Saturday, June 11^th and end on Saturday, November 19^th.

This year our farm, Garden of Eve, is offering online sign up:http://csa.farmigo.com/join/gardenofevefarm/summer2011

Please read through the instructions below for the online form:

1. Pick-up Site - Choose your location and pick-up day. You must chose either Wednesday or Saturday.

2. Share - Choose your vegetable share: full (every week), half (every other week), full combo (vegetables, fruit, eggs and flowers every week with a discount over ordering these options individually), half combo (vegetables, fruit, eggs and flowers every other week with a discount over ordering these options individually).

3. Options - Add additional options to your share: full or half shares of flowers, eggs or fruit.

4. Contact Info - Set-up an account with your email address and password and provide your contact info. We will use the email addresses to create our 2011 mailing list so please provide the best address to contact you.

5. Payment information - You can either pay all at once or choose to pay in four monthly installments.

Online payment is via electronic payment from your checking account or by credit card; if you prefer to pay by check, follow the instructions under "phone" to preregister with Eve. For members with half shares, you can indicate in this section your preference for an A week (beginning Wed., June 8^th or Sat., June 11^th) or B week (beginning Wed., June 15^th or Sat., June 18^th) and we will try to accommodate you.

This year Garden of Eve will collect KWT CSA’s $15 administration fee for us, alleviating the long line during the first week’s pick-up. The fee is used for expenses like tables and scales, offsetting the Garden’s cost for hosting our pick-ups, and a membership contribution to Just Food, which has been instrumental in setting up our CSA and providing ongoing tools and training.

Volunteer signup will be online this year: more information will be forthcoming closer to the season opening.

More information about the season, including Garden of Eve’s CSA member agreement, can be found at their site: http://www.gardenofevefarm.com/csa.htm.

We will also hold three orientation meetings to answer any questions about the season you may have:

Sunday, April 3^rd at 3:00 p.m. at the E. 4th Street Community Garden (rain location: Brooklyn Commune, 601 Greenwood Ave.)
Thursday, April 7^th at 7:00 p.m. at Brooklyn Commune, 601 Greenwood Ave.)
Wednesday, April 13^th at 4:30 p.m. at the E. 4th Street Community Garden (rain location: Brooklyn Commune, 601 Greenwood Ave.)

In the meantime, please reply directly to kwtcsa@gmail.com with any questions!

Best,

The KWT CSA Core Group

2011 KWTCSA Orientations

2011-03-08T12:29:00.000-08:00

Hi Everyone!

Here are the dates and Locations for the 3 CSA orientations for new members:

Sunday, April 3rd, 3 pm, at the E. 4th St. Community Garden (rain location: Brooklyn Commune, 601 Greenwood Ave.)
Thursday, April 7th, 7 pm, at Brooklyn Commune, 601 Greenwood Ave
Wednesday, April 13th, 4:30 pm, at the E. 4th St. Community Garden (rain location: Brooklyn Commune, 601 Greenwood Ave.)

Central Library Good Food Series

2011-02-24T16:53:00.000-08:00

Good Food: Son of a Farmer, Child of the Earth

Saturday, February 26, 4:00PM
Central Library, Dweck Center (10 Grand Army Plaza)

Eric Herm, a fourth-generation farmer, discusses sustainable farming, local food production, and the critical need for more farmers in America to see themselves as guardians of the land. He will read from his book, which details commercial agriculture's strain on natural resources, delicate ecosystems, and the farmer.

This program is made possible through Brooklyn Public Library’s Fund for the Humanities, established through the generous support of the National Endowment for the Humanities. Additional funding was provided by The Hearst Foundation, Inc. the Horace W. Goldsmith Foundation The Starr Foundation the Leon and Muriel Gilbert Charitable Trust the Henry and Lucy Moses Fund, Inc. and a gift in memory of Samuel and Pauline Wine.

KWTCSA Survey Results

2011-01-28T11:44:00.000-08:00

Dear CSA members,

Thanks to all of those who filled out our recent survey! We are pleased to share the results with you and tell you about our next steps.

· We had 73 responses to the survey, 67 of whom were 2010 KWTCSA members

· 63 of the respondents are planning on participating this year, and 10 not sure

· 49% of respondents prefer a weekday evening pickup

· 59% prefer an earlier Saturday pickup

With 36 people preferring a weekday pickup, we have enough interest to continue to pursue this option. None of the current core members are able to manage distribution during the week. We will need 4 CSA members to agree to oversee distributions; they will work distribution once a month throughout the season. If you are interested in joining the core group in this role, please respond to this email. We won’t be able to offer a weekday pick-up without these critical additional core members. In the meantime, we will both work with the farmer on this possibility and on securing a weekday distribution space.

We will also move ahead on the prospect of an earlier pick-up, working with our farm and the garden to see what is possible.

In addition to more details about pick-up preferences, there were many great ideas and suggestions for the 2011 season, including:

· There were several requests to stop wrapping the flowers in plastic sleeves. We had already asked the farm to discontinue this practice, and it looks like it they won’t be wrapped in plastic this year.

· More events like the canning workshop

· Requests about receiving more or less of particular items and more accurate and timely info about what will be in the week’s share, and feedback on quality, all of which will be passed on to the farmers.

· Requests to buy bread, dairy or meat through the CSA. Last year we surveyed members about offering Hot Bread Kitchen items through the CSA. We didn’t have enough interest, but we can revisit it and interest in dairy for this year. We don’t offer meat as Lewis Waite farm already has a pick-up in KWT (information about it can be found here: http://www.csalewiswaitefarm.com/about.aspx.)

· Suggestions for pick-ups like a swap box, managing the lines, ensuring that we don’t run out of items or have excess of other items.

Thanks again for your input! Sign-up information for the 2011 season coming soon!

Best,

The KWTCSA Core Group

KWTCSA 2011 season

2011-01-08T09:20:00.000-08:00

Happy New Year, KWTCSA!

The volunteers on the KWTCSA core group are getting going with plans for the 2011 season already. We're going to have online signup and payment this year and plan to offer some orientation meetings for new members--that will all get that rolling very soon!

We have some new possibilities in mind and are looking for your input as we work with Garden of Eve on next summer's CSA --

There's a very brief survey HERE so you can weigh in on a couple of issues:

- It may be possible to add a distribution on Wednesday evening for people who find Saturday less than ideal.
- We may be able to get an earlier delivery on Saturday, so people can pick up and get on with their weekend plans.

Like the ideas? Hate them? Fill out the survey and let us know so that we can see what we can work out with Eve.
There's also a space on the survey for comments and suggestions: your input will help make the KWTCSA even better.

Looking forward to hearing your feedback,
and to another delicious season of veggies, fruit, eggs and those beautiful flowers!

For the core group --

Zoya Baker, Stacy Boyd, Colleen Devery, Gina Duclayan, Eliot Kipnis, Erin Loughran,
Meagan Manas, Vanessa Reynolds, Beth Segal, Deb Wythe

Winter CSA First pick up

2010-12-03T14:08:00.000-08:00

First pick up this Saturday, Dec. 4th 10:00 am -12:00 noon!

Pickup at Brooklyn Commune
is located at 601 Greenwood Avenue Brooklyn, NY 11218.
Exact pickup time 10am-12pm.
Website with map: http://www.brooklyncommune.com/contact.html

SHOPPING BASKET SHARE 12/4/10
Broccoli, 1 Head ($5)
Kale, 1 Bunch ($3)
Spinach ($5)
1 head lettuce ($3)
1 bu carrots ($3.50)
1 bu Dill ($1.50)
1 bu Cilantro ($1.50)
Cabbage, 1 Head ($4)
Turnips ($2)
2 Winter squash ($7)
Garden of Eve grown organic soft white wheat, 2 lbs ($4)
1 Qt Garden of Eve grown organic pickles ($5)
Eggs, 1 dozen ($5)
Apples, 2.5 lbs ($5)
TOTAL VALUE SHOPPING BASKET SHARE: $54.50

GARDEN OF EVE VEGETABLE SHARE 12/4/10
Broccoli, 1 Head ($5)
Kale, 1 Bunch ($3)
Spinach ($5)
Swiss Chard ($3)
1 head lettuce ($3)
1 bu carrots ($3.50)
1 bu Dill ($1.50)
1 bu Cilantro ($1.50)
1 bu Braising Greens ($3)
Mesclun lettuce ($3)
Cabbage, 1 Head ($4)
Turnips ($2)
1 head celery ($2.50)
2 Winter squash ($7)
Eggs, 1 dozen ($5)
TOTAL VALUE GARDEN OF EVE SHARE: $52

If you miss your pickup, we can?t make it up to you in most cases. However, you are always welcome to send a friend or anyone else to pick up your share during the designated time, without prior notice. Just have them give your name.
Please note the upcoming pick-ups: January 8, 2011, February 5, March 5, April 16, May 7

Share Items for 11/20

2010-11-18T09:35:00.001-08:00

Last week of the CSA! Who can believe it? Thanks so much to all of our
great members for your support. We grew a huge amount of produce this
year, it was a bountiful season and we hope you have enjoyed it. Don’t
forget to sign up for winter shares at www.gardenofevefarm.com at
Riverhead, Roslyn, Bushwick, Williamsburg, or
Kensington-Windsor-Terrace, till Dec 1. Returning member signups (with
the usual returning member discount!) are likely to start in January,
depending on your location.

Share items for Nov 20:

1.5 lbs sweet potatoes
1 bu Toscano OR curly kale
1 bu parsley OR sage
1 head red lettuce
1 cabbage
Bok choi
cilantro
1 butternut squash
Broccoli OR cauliflower
Spinach or swiss chard

Fruit share: 6 lg apples and 1 quince, OR 6 lg apples and .5 pint NYS
chestnuts (Riverhead Farm pickup only)

Winter CSA options

2010-11-12T06:34:00.000-08:00

There is a CSA with Winter Sun Farms, which provides mainly frozen produce from Hudson Valley farms. Also new this year, Garden of Eve farm, the farm that serves KWT's spring-fall CSA, is doing a Winter CSA in Kensington/Windsor Terrace for the first time. Please visit the web sites listed below to get details about these two options, as their offerings are very different. Note that the sign up for each of these options is handled directly through the farm, rather than through the KWT CSA google group - see the links below.

Garden of Eve Winter Share Visit: http://www.gardenofevefarm.com/WinterCSAShare.htm
Winter shares consist of a pre-boxed, once-a-month pickup from December through May of approximately 15-20 lbs of our own organic vegetables, and 2-3 dozen of our pastured organic eggs. Choose the "Garden of Eve" share or the "Shopping Basket" share, which includes some local products, see the website for more details.

Winter Share prices for 2010-11 will be $280 (for 6 months), plus a REQUIRED BOX DEPOSIT of $2 per month, or $12 total, for a total of $292 for the season. You will receive $2 BACK for every box you return to the share site.

Distributions:
Where: Brooklyn Commune, 601 Greenwood Avenue (& Prospect Ave. Windsor Terrace)
When: Saturdays, 10am-12 noon December 4, 2010, January 8, 2011, February 5, March 5, April 16, May 7

Sign up online at: http://csa.farmigo.com/join/gardenofevefarm#Step=0

Winter Sun Farms - Visit: http://www.wintersunfarms.com/kensington.php
Winter Sun Farms partners with local sustainable farms to supply a wonderful winter share of great tasting frozen and storage vegetables all winter long. See exactly what's in a winter share here: http://www.wintersunfarms.com/share.php

Base Share $128
Includes four monthly pick-ups of a variety of our produce. (December thru March) or Extended Share $160 Includes five monthly pick-ups of a variety of our produce. (December thru April)

Distributions:
Where: Oak and the Iris, 2826 Fort Hamilton Parkway
When: Tuesdays 5pm-7:30pm December 14th, January 11th, February 8th, March 15th, *April 12th

Payment Checks can be sent to: Winter Sun Farms
195 Huguenot St.
New Paltz, NY 12561
Please include: Name,address,email,phone number and pick-up location or Sign Up Online at : http://www.wintersunfarms.com/kensington.php

Share Items for November 13

2010-11-10T19:59:00.000-08:00

Farm News: We’ve finally had our first frost the night of November 2, which put an end to the tomatoes for good… fortunately we plan ahead with lots of cold-hardy greens and herbs, which keep producing despite being frozen at times. For those of you with kids, one of our favorite recipes is macaroni and cheese with broccoli – a great way to work those veggies into some standard comfort food. Fennel is great slow-roasted with plenty of olive oil in a closed dish in the oven (after about 45 mins to an hour, it gets soft and sweet), while you’re roasting those winter squashes.

Winter share and egg share signups are officially open now, you can sign up online at www.gardenofevefarm.com/WinterCSAShare.htm with a credit card, or it can debit your checking account. We will have pickup locations at the Riverhead farm, Williamsburg, Bushwick, and Kensington Windsor Terrace. In addition, we usually have people bringing boxes back to Bayport and Roslyn so we should be able to help you coordinate a carpool if you need that. Please contact us if you have questions or need help with the new system at farmer@gardenofevefarm.com!

We’re looking forward to celebrating the harvest at two CSA potlucks, one east and one west. This Sat Nov 13 from 7-9 pm we invite all our NYC CSA members, friends and family (and anyone from anyplace else who wants to make the trip) to join us at Brooklyn Kitchen, 100 Frost Street, between Leonard Street and Manhattan Avenue.

Next Sunday, Nov 21 from 5-8 pm we invite our CSA members to join us at the Riverhead Farmstand for a Harvest Potluck featuring some home-grown meats, as well as veggies. We’ve seen you, but have we really gotten to meet? We’ll take advantage of this harvest to eat, drink and be merry. Email farmer@gardenofevefarm.com with questions and to RSVP. Both events are free!

Share items for Nov 10, 13:
3 lb sweet potatoes
2 Leeks
1 bu braising greens
1 bu cilantro
1 head lettuce
1 head broccoli OR cauliflower
1 bulb fennel
1 acorn squash and 1 carnival squash

Possible: 1 bu kale, bok choi or collards

Fruit share: approximately 10 apples (5 lbs).

Share Items for November 6

2010-11-03T17:32:00.001-07:00

Share items for Nov 3, 6:
1.5 lb potatoes
2 leeks
2 Baby bok choi
1 bu dill
1 bag mesclun
1 bu arugula
1 head Broccoli
1 bu collards
1 acorn squash

Fruit share: 6 large JonaGold and Mutsu (similar to Granny Smith) apples (5 lbs).

Share Items for October 30

2010-10-27T17:39:00.000-07:00

Farm news: wow, what amazingly warm fall weather. We’re still picking tomatoes! We have a feeling this will be remembered one of the best ever for tomatoes… just like last year was one of the worst…. It just shows, in farming, you never know what to expect. The weather is truly random, and over which we have NO control! We’re cleaning out more and more of the fields and turning them over, to plant the cover crops that keep our soil in place during the windy winters, and add nitrogen and organic matter. We’ve got two greenhouses already planted with lettuce and spinach for the winter share (signups should be open by next Monday!).

Share items for Oct 27, 30:
2 lb Sweet potatoes
2 lb potatoes
.5 pint grape tomatoes
2 dwarf bok choi (this was the rest of what was left in the field and we are cleaning out the bed to plant cover crop, so we are including it as an extra in the share. We are aware it is a very small amount, it’s just extra in addition to everything else we had planned to give this week)
1 bu Swiss Chard
1 bu cilantro OR dill
1 head Broccoli
1 bu radishes

Fruit share: approximately 10 apples (5 lbs).

Flower share: last week was the last week of the flower share. See you with flowers in the spring!

Recipe: Swiss Chard Pancakes

2010-10-24T09:57:00.000-07:00

These Swiss chard pancakes sound fabulous. Let us know if you try them!

Share List for Sept 23

2010-10-24T09:12:00.000-07:00

Share items for Oct 20, 23:

2 lb Sweet potatoes

2 red tomatoes (NOT 2 lb, just two tomatoes)

1 bu braising greens

1 spaghetti squash

1 bu parsley

1 bu collard greens (approx 6 leaves if not bunched)

.5 lb Green beans

1 bag mesclun

Fruit share: 2 asian pears, 1 bosc pear (if included at share site), 7 empire apples, 2 golden delicious apples.

Flower share: 1 pot organically grown hardy fall chrysanthemum! It will keep blooming hopefully almost till Thanksgiving, if you keep it well watered (probably needs to be watered almost every day). This is the last week of the flower share!

Share List for Oct 16

2010-10-13T17:30:00.001-07:00

Farm news: This is by far the latest we’ve had tomatoes for the CSA. With the cooler nights and warm days, the greens are also doing very well, with some nice arugula and beautiful head lettuces that are once again managing to bolt in the field earlier than we’d like (i.e. before we eat them all). We also have some amazing beds of dill and cilantro, so those will keep coming into the fall. We’ve been digging the many beds of potatoes, so you’ll be getting potatoes this week and many weeks into the future. Fortunately we have a 2 row potato digger, which we did a lot of mechanical work on this past summer, so it is going pretty quickly – there are about 20 beds of potatoes! We will also start digging sweet potatoes at the end of the week – by hand. This goes more slowly. We’re guessing this will be one of our best sweet potato years ever. Sweet potatoes love the heat, and we had plenty of that!

Share items for Oct 13, 16:

2 lb satina and red gold (varieties) potatoes

4 red tomatoes (about 2 lb)

1 bu arugula

1 bu sweet salad turnips

1 head lettuce

5 Baby bok choi heads

.5 lb Green beans

1 bu dill

Fruit share: 1 lb plums, 1 lb sekel pears (mini-pears), 3 bosc pears, 4 Jonagold apples. This is the last week for plums and sekel pears!

Flower share: zinnias, larkspur, sunflowers, celosia, cosmos, etc.

REMINDER: Flower shares end on Oct 22 – this is the next-to-last week for flowers!

Share items for Oct 9th

2010-10-04T12:03:00.000-07:00

Share items for Oct 6, 9:

tomatoes

peppers

1 bu Collard greens

1 bag mesclun

1 head lettuce

Baby bok choi

Broccoli Rabe

Green beans

1 bu parsley OR cilantro

Fruit share: 2 lb plums, 2 lb sekel pears (mini-pears), apples

Flower share: zinnias, larkspur, sunflowers, celosia, cosmos, etc.

Share items for September 25th

2010-09-28T07:33:00.000-07:00

Farm news: the tomato bounty continues. This is the latest, in the past, that we’d ever included tomatoes in our CSA share. This year we think they will continue to be in the share for at least a few more weeks. Wow!

We’re preparing for our festival and hoping for good weather. There is still time to enter the cookoff at noon either Sat or Sun! Details are on our website www.gardenofevefarm.com/garlic-festival.htm.

Gleaning is Sunday Sept 26 from 10am-noon. Come at 10am sharp if possible, we head out to the fields and pick some items we have left to donate to those less fortunate than we are. After we harvest it, the Long Island Cares truck takes it away to food pantries across Long Island. Each year we donate thousands of pounds of produce. Come out and join us for this biblical ritual which still makes a difference to people, even today!

Share items for Sept 21/22, 25:

5 lb tomatoes

1 bu French Breakfast Radishes

.5 lb string beans

2 stalks Edamame (soybeans for steaming and eating fresh)

.5 lb mesclun OR 1 head lettuce

1 bu Arugula

1 bu braising greens

1 bulb garlic

1 lb beets

1 bu parsley, cilantro, OR sage

1 pint plum tomatoes

Fruit share Sat: 2 lb plums, 2 lb sekel pears, apples

Flower share: zinnias, larkspur, sunflowers, celosia, etc.

Share items for Sept 15,18

2010-09-17T07:59:00.001-07:00

News from the farm: This week and next week are probably the height of the tomato season. Chris says this is shaping up to be one of the best tomato years ever (so please don’t be disappointed if next year is not as plentiful as this one!). The total lack of rain, combined with the foresight to use drip irrigation and some good organic fertilizers, have combined to produce two large tomato plantings that just keep giving and giving. Because it’s been so dry the fungus diseases that usually attack the older planting has not affected it, and the plants are still growing and producing. Now the second planting (planted in late June) is producing as well so we are passing on the bounty to you, and hope you enjoy!

Share items for Sept 15,18:

5 lb tomatoes

1 pint cherry or grape or plum tomatoes

.5 lb mesclun lettuce

.75 lb Arugula

1 Winter squash

1 bu herb (dill OR parsley OR sage)

1 lb string beans (purple, yellow or green)

3 peppers

1 bu sweet salad turnips OR 1 head bok choi

Fruit share: 2 lb plums, 4 sekel pears (this is a variety of mini pears, great for eating fresh), 4 apples, and 2 peaches

Flower share: zinnias, larkspur, sunflowers, celosia, etc.

Share items for August 11th

2010-09-07T10:07:00.000-07:00

The good news is that so-called hurricane Earl was barely a rainstorm on the East End, so our fields of lettuce, fall greens, and tomatoes were spared what we expected to be a thrashing. We hope everyone had a good labor day weekend and now we’re gearing up for fall and the “fall festival” season at the farm. You’ll start seeing the appearance of winter squashes in your share, we grow quite a number of very different ones. Over the next two months you will get: butternut, buttercup, kabocha, red kuri, sweet dumpling, acorn, and other squashes. You can take a minute to check out pictures of the abovementioned ones online so you’ll be all set to ID your squash when you get it! Some varieties are very sweet, some less so (use in soup or pie or add more maple syrup when you bake it!). The good news is that we had a good squash year this summer, unlike last year when it was so wet and the various mildews triumphed.

Share items for Sept 7/8, 11:

Tuesday pickup Sept 7: Roslyn & Ansche Chesed:

Remember: these sites will pick up Wed Sept 15, but TUES Sept 21 and TUES Sept 27 due to Jewish holidays

2 large heirloom tomatoes

1 large red tomato

1 head lettuce

1 bag mesclun lettuce

1 head bok choi

1 bu sweet salad turnips

.5 lb string beans

2 peppers

1 bag Arugula

Wed/Sat pickup: all other sites:

2 large heirloom tomatoes

1 large red tomato

1 bu sweet salad turnips

1 pt cherry tomatoes

1 buttercup squash

1 head lettuce

1 head bok choi

2 peppers

1 bag mesclun lettuce

1 bag Arugula

1 bunch celery

Fruit share: 2 lb plums, 6 apples, 6 pears

Flower share: zinnias, larkspur, sunflowers, celosia, etc.

Share items for September 4th

2010-09-01T08:10:00.000-07:00

Corn is now done for the season. The cool weather the past 2 weeks slowed tomato ripening – this heat will bring in our second planting, which is good. We are battening down our hatches for the start of the fall storm season!

Share items for Sept 1, 4:

Approx 2.5 lb tomatoes

1 head lettuce

.5 lb mesclun lettuce

2 lb potatoes

.5 lb string beans (purple or yellow)

2 red, yellow, purple or green peppers

1 bunch celery

Fruit share: 1 small Garden of Eve grown organic watermelon, AND 6 peaches white or yellow, AND 2 lb plums

Flower share: zinnias, larkspur, sunflowers, celosia, etc.

Share items for August 28

2010-08-24T07:55:00.000-07:00

Yes we are happy about the rain. Glad at least a few of you are too. Thanks to those who have sent rain empathy messages!

Share items for August 25,28:

3 ears corn

2 red tomatoes

2 large heirloom tomatoes (great white, Cherokee purple, mortgage lifter, brandywine)

1 medium heirloom tomato

2 small garlic

2 red, yellow, or green peppers

1 bag mesclun

1 bag arugula

1 bunch/plant basil

Possible: .5 pint cherry tomatoes. If they are not there it means they’re not in the share

Fruit share: 1 Garden of Eve grown organic watermelon, AND 6 peaches white or yellow, AND either 6 nectarines OR 6 pears (depending on location)

Flower share: zinnias, larkspur, sunflowers, celosia, etc.

Watering on the Farm

2010-08-16T10:08:00.000-07:00

Rain, Rain, Come Back To Us by Chris Kaplan-Walbrecht

This summer has had two parts for us – a drought in June and July, then 2 weeks of normal rains, and now another drought period. Do you have houseplants? You know what happens when you forget to water them. It’s the same for us – except we have 40 acres of plants, probably over a million plants all growing at the same time. If it doesn’t rain for long enough, no matter how many resources we’ve put into seeding them, transplanting them, and caring for them – they will die. And watering is a LOT of work on a farm.

Watering plants at Garden of Eve farm is done in many different ways based on crop type, potential for disease pressure, transplanted or direct seeded. We’d like to get rain once a week, equal to one inch of water on the ground. We hope for gentle rains that also waters cover crops which are things like clover, wheat, buckwheat, peas, vetch, and many others. These crops need water too but we don’t have the time or money to provide the water at the rate they need during dry times. If we don’t get those rains, we have to put down one inch on our crops, using our irrigation.

We use drip irrigation tape under the plant roots that provides water where the plant needs it and mulches cover the wet zone so weeds have difficulty growing through it. This is the perfect year for most of these crops. They like water and heat. Dry leaves on these plants usually mean less disease. Drip irrigation is a great match for these crops and that’s why you are receiving large amounts of tomatoes, peppers and melons this year.

Overhead watering is used at Garden of Eve Farm to get water on cooler weather crops like lettuce, beets, carrots, kale, broccoli, and cabbage. These crops prefer to grow in the cooler spring and fall. We are planting seed and transplants now for fall harvest. Growing and starting them requires first that transplants be started in the greenhouse until they are big enough to plant out. In the greenhouse it’s easier for us to provide water and sometimes shade in a wind, insect and disease free environment.

But once they are planted out in the field, keeping these little guys alive is a big challenge. Especially this year due to the hot and dry conditions. The flea beetle is one of our worst enemies and this year it has been extremely bad. Smaller than a pin head, this bug thrives in these dry conditions and its favorite food is arugula, cabbage, Kale, broccoli and turnips. They hop around and then feed on the leaves poking holes until the leaf is completely eaten. That is why arugula, bok choi, and many others in the “brassica” plant family often have holes in the leaves when they come to you. We aren’t happy about this, but we do our best to prevent it and sometimes even that is not good enough. Some people say, the extra air from the holes in the leaves makes them low-calorie greens!

Keeping the soil and leaves cool and wet helps but there is no organic approved spray that controls or reduces flea beetles’ population. Covering these crops with fabric sheets called “row cover” provides a barrier if placed immediately after planting. Finding time to manage these tasks of planting, watering, covering and then uncovering to weed and cultivate is a challenge during time of tomato harvest. Watering these plants requires an overhead source in our system. This is done with aluminum pipe with sprinklers we lay by hand (they are very heavy!) and then moved (also by hand) to the next location after 2 hours of watering.

Preparing the fields for planting is also challenging without rain or water. Since we use cover crops to loosen soil and build organic matter we first need to mow them down and mix it in the soil so it can decay. If there is no rain, the micro organisms in the soil can’t do their work of breaking down the dead leaves of the cover crops we have tilled under. If the cover crop doesn’t decay, this can delay planting. Even once the field is ready to plant into, we usually try to encourage the weed seeds to germinate before we plant, so we can get rid of them. This requires water too.

Of course, dry conditions are good for a few things. Dryness is good for preventing the fungal diseases that struck down so many crops last year, including the tomato blight. Some weeds grow slower without water… but some don’t! It’s good for farmers market sales on Saturdays. That’s about it though. The bottom line is, we’re growing living things, and they need water!

Eve Kaplan-Walbrecht

Garden of Eve Organic Farm

www.GardenOfEveFarm.com

2010-08-16T10:07:00.000-07:00

News from the farm:

We are taking a couple of days off at the end of this week and the Saturday distribution will be in the very capable hands of our apprentices and farm crew. That is why we are sending this share list out early, without quantities. If you have last minute questions call the farmstand for share clarification at 631-722-8777 between 10am and 6 pm any day. We also won’t be on email. After the share list (below) there is a treatise from Chris on irrigation, his (not) favorite subject.

Share items for August 18, 21:

corn

red tomatoes

heirloom tomatoes

garlic

purple, white, or green peppers

zucchini OR cucumbers (not sure which yet)

bunch/plant basil

carrots

potatoes

Fruit share: one large Garden of Eve-grown organic melon, and 2 lb white peaches and 2 lb nectarines

Flower share: zinnias, larkspur, sunflowers, celosia, dill, etc.

New this week: note our biodegradable plastic flower sleeves, with handles for ease of carrying! And they are colorfully colored! We hope you like them and that they extend the life of your flowers, and make your life easier.

Share items for August 14th

2010-08-11T07:55:00.001-07:00

Share items for August 11, 14:

Note: there was no fennel or peppers in the share last week, for any CSA locations. They were on an early share list, but were not able to be harvested in time to include in the share. The dry weather has pulled much of our resources away from harvesting and planting, to just moving irrigation pipe and trying to water the crops we already have in the ground. It’s been close to another 3 weeks without rain.

On the positive side, the heirloom tomatoes are coming in strong, with (hopefully) no sign of late blight in our area. Now that we are later in the sweet corn season (which started in mid July), the earworms pick up steam and get into a larger percentage of the ears. That is just a fact of life of organic production, as contrasted with conventional farmers who are spraying highly toxic chemicals on their corn every three days or so. We have heard stories of members not taking our organic corn at the CSA distributions because they are afraid of a few small worms – this makes us sad. We work very hard to bring you super sweet corn for you to enjoy, it is a highlight of our season and we hope it is a highlight of yours. Thanks to those of you who have sent encouraging comments on this subject. We are happy when you are happy. So this week we are going through nearly every corn ear before we distribute it, and are snapping off any affected tips, or shucking the corn entirely to make sure it is clean, and then distribute it in bags. So if you get a slightly shorter ear, or even a worm, this is why.

Also, we have noticed that the sungold tomatoes don’t seem to be lasting as long as they usually do- they seem more fragile this year, crushing more easily. We are not sure why. It may have something to do with the heat. In any case, if you get a mixed container, just wash it out at home and discard anything broken, the good ones will still be fine. Please know we don’t ever intend for you to receive anything damaged obviously, we spend hundreds of man-hours each week going through the produce, culling, and packaging it so it arrives at your CSA in good shape. However sometimes our best efforts are thwarted.

Heirloom tomatoes being harvested this week are Brandywine, Cherokee Purple, and Great White. These are three of our favorite varieties. Great White in particular is a little-known, low-acid, very delicious tomato. Yes they are delicate!! If you come near the end of distribution, there will be some which are damaged, split, etc. Again we do our best culling but they do get damaged en route (by each other, in the crates), that is why you can NOT buy them ANYWHERE in stores. If you get a damaged tomato cut it up and roast it it will be delicious. I made a pizza from these last week. Also Emeril has a great “roasted tomato and zucchini gallette” in his new cookbook. With goat cheese and puff pastry! How can you beat that?

6 ears corn

.5 pint sungold cherry tomatoes

3 large mostly heirloom tomatoes

3 small red tomatoes

2 purple, white, or green peppers

1 small head savoy cabbage

1 large bunch/plant basil

1 lb mixed zucchini (green and/or yellow)

1 lb Cucumbers, white and/or green

1 bulb fennel

Fruit share: one large Garden of Eve-grown organic melon, and 10 peaches

Flower share: zinnias, larkspur, sunflowers, celosia, lemon basil, dill, etc.

Farm Trip is This Sunday 8/15/10

2010-08-11T07:54:00.000-07:00

Remember the Farm Trip this Sunday, August 15, 11am-1pm!

Tour the Farm

We'll walk the fields, visit the chickens to collect eggs, and taste-test the growing veggies as we go! There are lambs, chickens, bunnies, and turkeys to visit, as well as our 50 acres of fast growing veggies. Our livestock guard dogs are back to work, the honeybees active, and the butterflies going crazy. BBQ lunch (organic hot dog and veggie burger, chips and natural soda or juice) will be available for $10, bring a bag lunch if you prefer; we'll also have sandwiches, snacks and sodas for sale at our Organic Farm Market. Bring lots of water, sun protection and clothes you can get dirty. Community Supported Agriculture (CSA) members from all locations free, all others $10. farmer@gardenofevefarm.com or 631-722-8777. More info and photos are on our website at www.gardenofevefarm.com .

NOFA-NY Volunteers Needed

2010-08-10T09:07:00.000-07:00

Volunteers Needed

NOFA-NY (NorthEastern Organic Farming Association - New York) has a busy late summer and fall season ahead and has a strong need for volunteers during this time. If you or someone you know is available for one of the below events, please contact Matt Robinson at matt@nofany.org or at 585-271-1979.

Community Outreach-NYC

NOFA-NY will be tabling to promote the organization and the NY Locavore Challenge at the following locations during August. Half day or full day volunteers are needed to assist at the table with a NOFA-NY staff person.

Friday, August 20th: Park Slope Food Coop
Saturday, August 21st: Grand Army Plaza Market-Brooklyn
Sunday, August 22nd: Carroll Gardens Market-Brooklyn
Monday, August 23rd: Union Square Market-Manhattan
Tuesday, August 24th: City Hall-Manhattan

*If you know of other market locations in different communities where you could help to promote NOFA-NY please let us know as well!

Captains for NY Locavore Challenge

To get the word out NOFA-NY is looking for Captains to help lead NY State in this challenge. Captains will be responsible for recruiting others to commit to the challenge and helping to distribute resources from NOFA-NY around the state. Find out what’s in it you – click here.

Ready to get started? Email info@nofany.org and express your interest now!

Potluck Hosts

On a single evening in September (Thursday, September 23rd) groups of people will gather over potlucks across the wide state of NY, from Niagara Falls to the tip of Long Island, breaking (local, organic) bread together.

NOFA-NY is hoping you will host a potluck for your friends, neighbors and community members. The statewide potluck is part of the NY Locavore Challenge, so each attendee to a potluck must be registered for one of the NY Locavore Challenges (Day, Week or Month).

If the host is another like-minded non-profit organization, you can also use this event to raise funds for your organization, and keep any funds collected in addition to the Locavore Challenge registration fees. The Day Challenge fee for members for NOFA-NY is $5, and for non-members is $7.

See more information here. Email your interest to lea@nofany.org to become a Potluck Host today!

Empire Farm Days

NOFA-NY at Empire Farm Days: Volunteers Needed for Tabling!

Dates: August 10-12, 2010
Location: Rodman Lott & Son Farms, 2973 State Route 414, Seneca Falls, NY

Empire Farm Days is coming up next week, and NOFA-NY needs your help to spread the organic message! NOFA-NY will have a table set up in the Cornell Building, and we need your help to staff this table. Below is a list of times when we'll need help at the table. Please have a look at the list and then let us know when you can help out by contacting Matt Robinson at matt@nofany.org or by calling (585) 271-1979.

Tuesday: 9:00am – 11:45am, 11:30am – 2:15pm, and 2:00 – 5:00pm
Wednesday: 2:00pm – 5:00pm
Thursday: 12:15pm – 4:00pm

For more information & directions to Empire Farm Days, visit their website.

Silent Auction Coordinator

Our 2011 Winter Conference is only 5 ½ months away, which means that it’s time to start thinking about the Silent Auction! NOFA-NY is looking for a volunteer to coordinate donations & bids for the Silent Auction. The Silent Auction Coordinator keeps track of donations prior to the conference, ensures that all items are delivered on time, and then tallies the bids to determine the Silent Auction winners. It’s a great way to contribute to the Winter Conference and help NOFA-NY raise money to support our programming! As a token of NOFA-NY’s thanks, the Silent Auction Coordinator will receive free registration to the entire conference. Please email Matt Robinson if you’re interested in this volunteer opportunity: matt@nofany.org.

Share Items for August 7

2010-08-02T19:40:00.000-07:00

Share items for August 4, 7:

corn

sungold cherry tomatoes

tomatoes

2 purple peppers

1 head savoy cabbage

1 large bunch/plant basil

mixed zucchini (green and/or yellow)

Cucumbers, white and/or green

1 pint new potatoes

1 bulb fennel

Fruit share: one large Garden of Eve-grown organic cantaloupe, one organic Garden-of-Eve grown Crenshaw melon, and half-pint organic blackberries

Flower share: hydrangeas (wed), dill flowers, zinnias, larkspur, sunflowers, celosia, etc.

How to Subscribe to Farm weekly newsletter

2010-07-29T06:43:00.000-07:00

Now the farm has a new feature where you can ADD YOURSELF to Eve's farm CSA e-newsletter list – and anyone from any site can do it.

Just go to the farm website www.gardenofevefarm.com and scroll down, on the lower left side there is a box that says “Join our Mailing List”. All you have to do is put in your email, and state that you want to be added to the list “Community Supported Agriculture (CSA)”.

After this, you will get Eve's Farm updates weekly

Share Items for July 31

2010-07-26T13:45:00.000-07:00

Share Items for July 31

Vegetable Share

1lb. onions
10 ears corn
1 bunch beets
1 head Romaine lettuce
2 lb mixed zucchini (green and/or yellow)
2 lb Cucumbers, white and/or green
1 bunch basil
1pint sun gold cherry tomatoes

Fruitshare:

1 large Garden of Eve grown organic cantaloupe
1 organic Garden-of-Eve grown Crenshaw melon
6 peaches OR half-pint organic blackberries (depending on location)

Flowershare:

dill, flower, lemon basil, zinnias, snapdragons, sparkler flower (cleome), etc.

Sunday August 15th - Tour the Farm

2010-07-26T12:50:00.000-07:00

Tour the Farm

We'll walk the fields, visit the chickens to collect eggs, and taste-test the growing veggies as we go! There are lambs, chickens, bunnies, and turkeys to visit, as well as our 50 acres of fast growing baby veggies. Our livestock guard dogs are back to work, the honeybees active, the songbirds going crazy, and the pastures springing back to life. BBQ lunch (organic hot dog and veggie burger, chips and natural soda or juice) will be available for $10, bring a bag lunch if you prefer; we'll also have sandwiches, snacks and sodas for sale at our Organic Farm Market. Bring lots of water, sun protection and clothes you can get dirty. Community Supported Agriculture (CSA) members from all locations free, all others $10.


	1 1/2 Tbsp all-purpose flour
	1 cups 2% milk
	2 cups corn kernels
	2 medium scallions, both white and green, sliced thin
	2 tsp sugar
	1 tsp salt
	1/2 dried thyme
	1/2 tsp black pepper, ground thyme
	1 egg
	1 egg white
	1/2 cup shredded cheddar cheese

The Kensington/Windsor Terrace CSA

KWT CSA Winter Share

Farmers March on Wall Street 12/4/11

Join Farmers on Wall Street to reclaim our food from corporate power

Share items for Nov 16, 19

Farm News

Share items for Nov 9, 12

NOVEMBERFEST - Party in The Barn!

Harvest Dinner and Potluck

Share items for Nov 2, 5

Snowy October 29th Distribution!

Share items for Oct 26, 29:

Winter CSA Signups are now open!

Recipe: Sweet Potato Fries with Cajun Yogurt Sauce

Thanksgiving box

Vegetable Stock (from Scraps)

Caulipots!

Share items for Oct 19, 22:

Share items for Oct 12, 15

Share items for Sept 28, Oct 1

The Cooking Yoga Retreat

Dear KWT CSA Members,

http://www.opencenter.org/the-cooking-yoga-retreat-a-day-of-restoration-connection-and-incredible-food/

The Cooking Yoga Retreat: A Day of Restoration, Connection and Incredible Food!

Share items for August 21, 24

CSA & Garden Potluck Saturday, Sept. 17th at 4:30

Sweet Potato Leaves

Share items for Sept 14,17

Share items for August 24, 27

Garden of Eve Photo Contest

Farm Tour & BBQ Lunch this Sunday!

Recaito Recipe

Peach Salsa Recipe

Farinella Recipe

Photos: Saturday July 30th Pickup

Savory Cheddar Corn Pudding

1 1/2 Tbsp all-purpose flour 1 cups 2% milk 2 cups corn kernels 2 medium scallions, both white and green, sliced thin 2 tsp sugar 1 tsp salt 1/2 dried thyme 1/2 tsp black pepper, ground thyme 1 egg 1 egg white 1/2 cup shredded cheddar cheese

Faux Apple Pie

Just Food visit this Saturday!

Purslane tips

Wheat Berry Salad with Zucchini and Mozzarella

Share items for July 20 & 23

Photos From Sat 7/9 pickup

Flower Care tips from Eve

Fruit Care Tips from Eve

Share items for July 13, 16

Radish, Watermelon and Bulgar Wheat Salad Recipe

Radish, Watermelon and Bulgar Wheat Salad RecipeThanks to Marcus Samuelsson and Aine Carlin

Easy grilled zucchini

Kohlrabi Puree

Brooklyn Commune Dinner

Share items for July 6 & 9

Share items for 6/29 & 7/2

Share Items for 6/22 and 6/25

Strawberry Rhubarb Pie

Collard Greens and Cous Cous (or Quinoa)

Broccoli Raab Pizza

Zucchini Pickles

Core Group Member Spotlight

Fiction Reading in Garden

Farmer Meet-and-Greet

Kale Chips

Butter Braised Turnips

Swiss Chard with Caramelized Onions and Pine Nuts

Share Items for 6/15 and 6/18

Roasted Radishes

Roasted Radishes with Brown Butter, Lemon, and Radish TopsThanks Desiree!

Recipe by Tasha de SerioPhotograph by Kenji Toma

Ingredients

Preparation

Garlic Scape and Almond Pesto

White Bean and Garlic Scapes Dip

Pan-Roasted Asparagus

First Distribution Photos

Broccoli Rabe with Caramelized Onions

Broccoli Rabe with Caramelized Onions

INGREDIENTS

METHOD

Share Items for 6/8 and 6/11

Distribution Shift Sign Up

1 1/2 Tbsp all-purpose flour
1 cups 2% milk

2 cups corn kernels

2 medium scallions, both white and green, sliced thin
2 tsp sugar
1 tsp salt
1/2 dried thyme
1/2 tsp black pepper, ground thyme

1 egg

1 egg white
1/2 cup shredded cheddar cheese

Radish, Watermelon and Bulgar Wheat Salad Recipe
Thanks to Marcus Samuelsson and Aine Carlin

Roasted Radishes with Brown Butter, Lemon, and Radish Tops
Thanks Desiree!

Recipe by Tasha de Serio
Photograph by Kenji Toma