June 30, 2007 Newsletter: It's easy being green!

CSA Week 3 (Cycle A)

This week we'll still have cooking greens (bok choi, kale, collards, and swiss chard--to be exact) and a salad mix, but our leafy green friends will be join by peas, scallions, and radishes.

What's new this week?


Give Peas a Chance. Peas are a good source of vitamin A, vitamin C, folate, thiamine (B1), iron and phosphorus. Just one serving of peas contains as much vitamin C as two large apples, more fiber than a slice of wholegrain bread and more vitamin B1 than a pint of whole milk. Store unwashed peas in perforated plastic bags for a few days. The sooner they are eaten the better. Peas taste great tossed in omelettes, pizzas, pastas, soups, salads, casseroles and curries, but they also taste good on their own. Peas cook in under 3 minutes and can be steamed or boiled. The less water you use when boiling, the less vitamin C lost. (Info from Peas.org)


Kale is a leafy green vegetable that's packed with vitamin A, vitamin C, and calcium. It's also a good source of fiber. Kale should be washed, stored, and prepared like other greens. Kale can be sauted, steamed, or braised. It also tastes great in stir-frys, salads. soups, and stews. (Info from WHFoods.)


Collards are a leafy green veggie belonging to the same family as kale. Collards have a mild, smoky flavor and are popular in Southern cuisine. They're rich in vitamins K, A,C, and E as well as fiber and calcium. Collards can be washed, stored, and prepared like other greens. (Info from WHFoods.)


Pea Chili in Taco Shells

• 2 tbsp vegetable oil
• 12 oz. faux ground beef-style crumbles (eg. Yves Veggie Ground Round or Morning Star Veggie Crumbles)
• 1 onion, peeled and finely diced
• 1 clove garlic, peeled and crushed
• 1 tsp cumin seeds
• 1 –2 tsp chili powder
• 2 tbsp tomato puree
• about 2 cups navy beans (1 can drained and rinsed or 2 cups cooked)
• 4 oz tomato paste
• Dash Worcestershire sauce
• Sea salt and black pepper
• 1 1/4 cup frozen peas
• To serve:
• Taco Shells, grated cheese, shredded lettuce, soured cream (optional)

1. Heat 1 tbsp of the oil in a large, deep frying pan and brown the burger crumbles. Remove from the pan and set aside. Heat the remaining tbsp of oil in the pan and add the onion. Cook gently for 5 – 10 minutes until softened and translucent. Add the garlic, cumin seeds and chili powder to taste, depending on how hot you like your chilli. Cook the garlic and spices with the onion for 1 minute, then add the tomato puree and cook, stirring for a further minute. Add the navy beans to the pan and coat with the onion and spice mixture, then return the browned burger crumbles to the pan and mix well.
2. Add the tomato paste and Worcestershire sauce. Season to taste with salt and pepper. Bring to the boil, and simmer gently for 10 – 15 minutes, until the liquid has reduced and the chili has thickened. Add the frozen peas and simmer for a further 3 minutes.
3. Serve the chili in the taco shells, with grated cheese, shredded lettuce and soured cream on the side.

(Recipe adapted from one found on Peas.org)

Curried Collard Greens and Lentils

• 3 lbs. Collard Greens, chopped
• 2 cups Onions, diced
• 2-3 tbsp. Garlic, crushed
• 1 tbsp Olive Oil, extra virgin
• Red Pepper Sauce, to taste
• 1 lb Carrots, thinly sliced
• 1 lb Lentils, dry
• 2-3 tbsp. Curry Powder (pre-blend or favorite mixture)
• 1 cup Raisins
• 1 - 28 oz. can Tomatoes, crushed (unseasoned), or 4 ripe tomatoes, crushed
• Cooked brown Basmati Rice (or your favorite rice)

1. Place 4 cups of water in a covered glass pot on the stove top and bring to a boil. Wash and remove any stones from the lentils and add to the pot of boiling water. when the water begins to boil again, lower the heat to simmer, and continue cooking until all the water is absorbed (about 20-30 minutes).
2. Wash, peel and dice the onion, and place in a large covered glass or ceramic baking dish. Wash, peel and crush the garlic and add to the onions in the baking dish. Add the olive oil and red pepper sauce and mix the ingredients together. Bake in a microwave oven on "high" for 5 minutes, or in a conventional oven at 350º F. until the the onions become slightly translucent.
3. While the onions are cooking, wash and peel the carrots and thinly slice by hand or in a food processor. When the onions are cooked, add the carrots, mix, and cook for another 5 minutes.
4. While the carrots are cooking, wash and chop the collard greens by hand or in a food processor, and add to the cooked onions, garlic and carrots.
5. Open the can of tomatoes and pour into the baking dish. Add the raisins and curry powder (make your own or use your favorite pre-blended curry powder). Mix well and bake for another 10 minutes.
6. Add the cooked lentils and continue baking until the collard greens are tender (20-30 minutes). Mix about every ten minutes during the cooking process.
7. Cook the basmati rice in a covered glass pot on the stove top (we suggest cooking 2 cups of rice in 4 cups of water) You can use the same pot that you used to cook the lentils.
8. Serve the curried collard greens and lentils over a bed of basmati rice.

(Recipe from All Creatures. )

Garlicky Kale with New Potatoes

• 1 large bunch of kale or collard greens
• 24 small new potatoes (2 lbs.) scrubbed
• 1 Tbs olive oil
• 1 small onion
• 3-4 cloves garlic, crushed
• 1/4 to 1/2 C water
• Juice of 1/2 lemon to 1 lemon, to taste
• Salt and pepper to taste

1. Remove stems and thick midribs from greens. Discard stems; midribs may be finely diced and used if desired. Rinse greens several times to make sure that all sand and grit are removed.
2. Steam or microwave potatoes in skins until tender. When cool enough to handle, cut in half. Meanwhile, in large pot or stir-fry pan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, for 2-3 minutes. Add greens, cover and steam until just tender, adding 1/4 to 1/2 C water as needed (steaming time varies greatly, so check frequently, but a good estimate is 10-15 minutes). Drain and transfer to colander. Remove and discard garlic.
3. When cool enough to handle, squeeze out excess liquid.
4. In a serving bowl, combine chopped greens, potatoes and lemon juice; toss to mix. Season to taste with salt and pepper and serve.

(Recipe from All Creatures.)

Did you make something interesting with your CSA share?
Email the recipe and a picture (if you have one) to sugarshakes@gmail.com and I'll feature the recipe on the blog and on our website. Please also leave comments on our blog if you've tried any of the published recipes.

June 23, 2007 Newsletter: Revenge of the Greens!

Week 2 (Cycle B)

It's the Revenge of the Greens! Like last week, this week we'll have lots of cooking greens, so we're continuing our focus on these leafy vegetables, this time around with info on preserving greens.

PRESERVING/ Dry Packing
This is the packing of blanced and drained vegetables into freezer-friendly containers or freezer bags. Here are instructions on how to dry pack cooking greens. This should come in handy if you think there's no way you can finish all your greens in a week, or if you'd ust like to squirrel them away for a far, far away rainy day. Use preserved greens as you would any other greens--in stir-frys, soups, stews, and broths.

• Cooking greens
• Large Pot
• Colander
• wire basket or net bag for blancing
• Large pans for cooling
• Ice cubes or ice blocks for cooling
• Cutting board, knives, pot holders
  
• Plastic freezer bags or other containers
• A timer or a clock with a second hand

1. Wash greens.
2. Tear or cut greens from their stem.
3. Meanwhile, bring 2 gallons of water for each pound of leafy greens to a rolling boil.
4. Immerse wire basket, blanching basket, or mesh bag containing vegetables. Do not add so many vegetables that the water stops boiling.
5. Count 30 seconds blanching time from when the greens are immersed in the vigorously boiling water.
6. Cover pot and boil at top heat the required length of time. You may use the same blanching water two to three times. Keep it at the required level. Change the water if it becomes cloudy.
7. Cool greens immediately in pans of ice water for the same time used for blanching (30 seconds). Keep water ice cold for chilling.
8. Drain the greens thoroughly. Extra water will form too many ice crystals.
9. Pack the greens tightly to cut down on the amount of air in the container. If using freezer bags, press air out of the unfilled part of the bag.
10. Freeze.

(Shout out to Wendy who researched this information!)

What's new this week?

Radishes are most often eaten raw. Use a stiff vegetable brush and scrub radishes under cold running water. Do not peel. Pare away the top and root end then slice, dice, shred, or serve whole. You can eat the greens too. Radishes add a great crispy tang to sandwiches. Radishes store well in the refrigerator once the tops have been removed.

Scallions (a.k.a. green onion and spring onion) are immature onions. They tend to be milder tasting than other onions and are typically used raw in salads in Western cookery. Diced scallions are often used in soup, noodle, seafood, and sauce in Eastern dishes. Wash under cold running water. I store my scallions in the fridge with the bulb part in a jar of water and a plastic baggie tightly banded around the lip of the jar.

Bok Choi (or bok choy) is thought to be the oldest of the Asian greens. The stalks are mild and crunchy and the leaves pleasantly tangy. The stalks and leaves have quite different textures and cooking times. Be sure to give the stems a minute or two to cook before you put the leaves in so that each part cooks to perfection. Store and clean boy choi as you would other greens.

Radish Confetti Salad

• 4 large radishes, washed and trimmed
• 1 medium carrot, trimmed
• 1 celery stalk, trimmed
• Six to eight scallions, cut into one-inch pieces
• salt and freshly ground black pepper
• 1/4 cup sweet rice vinegar
• 1/4 cup olive oil
• 1/2 teaspoon celery seed
• 6 romaine lettuce leaves (or salad green mix of your choice)

1. Using a mandolin or box grater, shred the radishes and carrots.
2. Cut the celery into matchstick-size pieces. Toss the vegetables together in a medium bowl.
3. In a small bowl whisk together olive oil, vinegar, celery seed and salt and pepper. Pour over vegetables and toss.
4. Serve on a bed of romaine lettuce.

Recipe from Watch Your Garden Grow

Basic Bok Choi Stir-fry with Peanut Oil and Garlic
Yield: 2 servings

• 1 pound bok choi
• 2 Tb peanut oil
• 1 tsp sugar
• 1 tsp minced garlic
• salt or soy sauce to taste
  

1. Cut stems into 1-inch pieces and slice leaves coarsely.
2. Heat wok or heavy frying pan. Pour oil in. Add stems and toss over moderately high heat until somewhat softened, about 2 minutes.
3. Add sugar, garlic, salt and soy sauce. Add reserved leaves. Toss another 2 minutes. Serve.

Recipe from Asia Source (website of the Asia Society)

Tofu salad with asparagus & bok choy

For this recipe you need a frying pan or wok that’s big enough to hold the vegetables and a seperate grill plate, electric grill, or non-stick frying pan to cook the tofu in.

• 1 tablespoon sesame seeds
• 4 oz. firm tofu, cut into thin slices
• 2 teaspoons olive oil
• 1 bunch asparagus, cut into 1 inch chunks
• 3 yellow squash, thinly sliced
• 1 head of bok choy, cut the base off and wash the leaves
• 3 scallions, thinly sliced on an angle
• 1/2 inch fresh ginger, finely sliced

Dressing:

• 1 teaspoon shoyu (or soy sauce)
• 1 teaspoon sesame oil
• 1 teaspoon lemon juice
• 1 teaspoon vegetarian fish sauce
• 1 tablespoon fresh coriander, finely chopped

1. Sprinkle the sesame seeds onto a plate and press the tofu slices into the sesame seeds, to coat.
2. Mix together all the dressing ingredients.
3. Put both the frying pan and grill-plate on a medium high heat and brush with the olive oil.
4. Put the tofu on the grill plate and cook for about 3 minutes each side, or until golden brown. The sesame seeds may hiss and spit, but don’t worry about this.
5. At the same time put the asparagus and squash into the frying pan and toss to coat with the oil for about 30 seconds. Add the bok choy, scallions and ginger and again toss in the oil for a few seconds. Add two tablespoons of water and immediately cover with a lid. Leave to cook for about 3 minutes and then take the lid off and continue to cook for another 2 - 3 minutes.
6. Pile the vegetables and tofu up on a plate and drizzle over the dressing.

Recipe From Limes & Lycopene blog

Scallion Pancakes with Ginger Dipping Sauce
Yields 4 servings

• 2 cups all purpose flour
• 1 cup boiling water
• 1/2 cup sliced scallions
• 1 tablespoon sesame oil
• 1/2 cup canola oil
• Salt and black pepper to taste
• 1/2 cup ginger dipping sauce, recipe to follow

1. In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with damp cloth.
2. On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.

GINGER DIPPING SAUCE:

• 1/4 cup thin soy sauce
• 1/4 cup Chinese chinkiang vinegar
• 1/4 cup sliced scallions
• 1 teaspoon minced ginger
• 1 teaspoon red pepper flakes
• 1 teaspoon sugar

1. Combine all ingredients.

Recipe from TheFoodNetwork.com

Share your recipes:
If you use your CSA veggies to make something delicious, share your recipe with other members. Email the recipe and a picture (if you have one) to sugarshakes@gmail.com and we'll publish the recipe on the blog.

Waddya do with Garlic scapes?

Those garlic scrapes sure threw me for a loop! Pardon the pun. Luckily, I found info on the trusty, ole "internets".

From Stephencooks blog:

Garlic scapes are the tender curling young stalks of hardneck garlic. Harvested in the spring, they are crunchy and garlicky, and, like garlic cloves, their flavor is mellowed by cooking. They can be chopped up and scattered raw on salad to add some crunch (with a nice sharp bite), used to make a flavorful pesto (see the recipe in this week’s Wolf Pine Farm newsletter), or chopped and tossed with some buttered boiled new potatoes, among many other options.

The blog also provides a recipe for Absorption Pasta with Garlic Scapes and Wild Mushrooms, which I've veganized below because I'm crafty like that. (If you're not into vegan food, then just use Stephen's recipe.)

Absorption Pasta with Garlic Scapes and Wild Mushrooms
Serves 4 as a side dish, or 2 as a main course.

• splash (just under 1/4 cup) vegetable stock
• 4 oz herbed Smoke & Fire brand Herb Smoked tofu (At most health food stores. If you can't find it, just add some herbs to regular tofu.)
• 4 oz Tofutti Better Than Cream Cheese (At most health food stores.)
• 1 TBSP lemon juice
• 8 oz bite-sized absorption pasta
• 1 medium onion, 1/4” dice
• 2 C vegetable stock/broth, simmering
• olive oil
• 2 T margarine (I recommend Earth Balance or Soy Garden, which you can find at any health food store or Trader Joe's.)
• 4 oz assorted mushrooms, cleaned and sliced irregularly
• 4-6 garlic scapes
• 1 T truffle oil
• 3 oz baby Swiss chard (or other green), stems removed, chopped coarsely
• salt, hot sauce, to taste
  

1. To make creamy sauce, simmer splash of veggie stock uncovered for 5 min. Add herbed tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until fake cheesy stuff starts to melt.
2. Sauté the onion in two tablespoons olive oil about 6 minutes on medium heat, stirring, until translucent. Add the pasta and toss in the oil until the pasta pieces are well coated with oil. Add 1 cup of the stock, stir and cover tightly. Reduce heat to medium low and allow the pasta to simmer until tender, about 20 minutes. After about 10 minutes, give the pasta a stir and see that there is still adequate liquid in the pan. Add more stock if necessary – different pastas will absorb different amounts of liquid. It’s not necessary that all the liquid is absorbed so keep the bottom of the pan wet throughout the cooking.
3. While the pasta is simmering, heat some olive oil in a sauté pan until very hot but not smoking and sear the mushrooms, tossing constantly, until they are browned at the edges. Remove to a side plate. Toss in the scapes and sear on all sides until they start to show some black blisters. Remove to a side plate.
4. Add the 2 tablespoons margarine and stir, scraping up any bits from the pan, until the margarine turns a golden brown. Remove from heat and stir in the reduced cream.
5. When the pasta is cooked, stir in the creamy mixture, the Swiss chard (or other green) and the mushrooms. Allow to stand for a minute or two to let the chard cook, correct seasoning if necessary and then turn into the serving bowl. Arrange the seared garlic scapes on top.

June 16, 2007 Newsletter: Greens, greens, greens!

CSA Week 1 (Cycle A)

This week and in coming weeks we'll have lots of greens, so this newsletter should answer your questions about working with new-to-you greens to bring delicious and nutritious meals to your family.

Why Greens?
Nutritionally speaking, cooking greens are powerhouses, especially the darker varieties. Vitamins C and E, as well as beta carotene, are found here in abundance, and these are all antioxidants, which can help prevent cancer. Remember that these benefits will be diminished the longer the greens are cooked, so it's best to cook them only until they are just tender.

How do I keep my greens fresh?
Fresh greens are crisp, without slimy dark spots.
Store greens without washing, wrapped in brown paper or a slightly dampened dishcloth or paper towel. You can then place the bundle in a plastic bag, but leave it open and then put it in a drawer in the fridge.

How do I clean greens?

• Wash greens very well to remove grit and mud. Don't wash greens until you are ready to use them.
• Prior to cleaning greens, any wilted or yellow leaves should be removed.
• Dunk them in a sink full of lukewarm water. Pull apart leaves that are bunched together. Cut away coarse stems. Peel and reserve stems of greens that have soft innards. Push floating leaves around in the water a few times. Lift the leaves from the sink and put leaves in a colander (drainer).
• Wash out the sink and fill it again. Fill with leaves, pushing them in and out the water again. Let them float briefly.
• Repeat. Never let the water drain with greens in the sink. Put greens in a colander.

How do I cook greens?
Keep in mind that greens reduce lots when cooked, so you may need to cook a larger volume than you think.

Traditionally, greens are boiled or simmered very slowly for an extended period of time until they are quite soft. This softens the texture and decreases some of their bitter flavor. Greens can also be steamed, microwaved, added to soups, salads, stews, and other dishes.

More bitter greens with tougher leaves like Mustard Greens, Kale, Collards, Swiss Chard, and Broccoli Rabe are generally cooked. Thinner, less tough greens like Mizuna can be either gently cooked in stews or stir-frys (toss in during final minutes of cooking time) or served raw as part of salads.

What's new this week?

Vitamin Greens have upright leaves that are tender and flavorful. The stem is similar to celery. Use for steaming, stir-fry and salads. Use them as you would collards or kale.


Mizuna is a Japanese mustard green with dandelion-like jagged edge green leaves with a mild, sweet and spicy earthy flavor. It has been cultivaed in Japan since ancient times, but most likely originated in China. Mizuna makes an excellent salad green, and is frequently found in Mesclun salad mixes. It is also used in stir-frys and soups.


Broccoli rabe (a.k.a. rapini) was originally cultivated in the southern Mediterranean. It looks similar to thin broccoli stalks with small clusters of buds and smooth leaves with sawtooth edges. Broccoli rabe has a somewhat bitter taste and should be cooked to help mellow that taste.


Mustard Greens are the most pungent of the cooking greens and lend a peppery flavor to food. They originated in the Himalayan region of India more than 5,000 years ago. Like many other cooking greens, mustard can be found in many Chinese, African-American, and southern dishes. Mustard greens should be cooked with the coarse stalks removed.

Quick tips for including cooking greens in your diet!

• Chop cooking greens and add to salads.
• Stir-fry greens and add beans, tofu, or tempeh and your favorite seasonings.
• Sliver greens and add them to broths, stews and soups — they are great for livening up the flavor of more mild vegetables.
• Chop cooked greens for use in stuffing.
• Combine chopped greens and pine nuts with whole grain pasta drizzled with olive oil.
• Serve greens as a side dish. They can be served chilled with olive oil and lemon juice or sautéed with onions and garlic or other seasonings.

Stir-Fried Tofu with Spring Greens
Serves: 4

• 1 pound firm or extra-firm tofu
• 2 tablespoons olive oil
• 1 large onion, quartered and thinly sliced
• 1 good-sized bunch (about 10 to 12 ounces) spring greens, rinsed, large leaves chopped (see note)
• 1 to 2 teaspoons grated fresh ginger
• 3 tablespoons reduced-sodium soy sauce or teriyaki sauce, or to taste

1. Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut into 1/2-inch dice.
2. Heat half of the oil in a stir-fry pan or wide skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides. Remove to a plate.
3. Heat the remaining oil in the same skillet. Add the onion and saute over medium heat until golden. Add the greens and ginger and stir-fry briefly, just until leaves are wilted. Stir in the tofu dice, season to taste with soy sauce, and serve at once.

Note: Use one or two Asian greens such as mizuna or tatsoi (or any other Asian greens available to you); or try a combination of spinach with arugula or watercress.

Above recipe found online at In a Vegetarian Kitchen: Spring's Leafy Greens

Vitamin Greens and White Beans in Garlic Oil

• 1 bunch Vitamin Greens, washed, trimmed and chopped
• Extra-virgin olive oil
• 2 large garlic cloves, minced
• 2 cups cooked cannellini beans (or any white bean)
• 1/2 t salt

1. Place the Vitamin Greens in a steamer basket set over simmering water. Cover and steam 5 minutes.
2. While the greens are steaming, heat oil in a large skillet over medium heat. Add the garlic and cook 30 seconds. Stir in the beans, greens and salt. Cook until heated through. If you'd like a looser mixture, add some bean broth or stock or water.
   

*Basically, you can use any green for this recipe. If you want to simplify it even more, saute or braise the greens in the skillet, then add the beans.

Creamy Potato and Broccoli Rabe Soup
4-6 Servings

• 1/4 cup margarine
• 1/4 cup all-purpose flour
• 2 cups vegetable stock
• 3 cups water (2 c. for a thicker soup)
• 3 medium potatoes, diced
• 3-4 broccoli rabe, florets only
  
• 1 cup soymilk (plain, unsweetened)
• 2 teaspoons salt (to taste)
• 1 dash garlic powder
• 1 dash onion powder
• black pepper, to taste
• 1 tablespoon Spike or other seasoning blend
• 1 dash cayenne pepper
  

1. Melt margarine in stock pot over medium heat.
2. Add onion - saute until onions are translucent.
3. Stir in flour.
4. Add stock, water, salt and onion/garlic powders and Spike seasoning.
5. Add potato and broccoli rabe - bring back to a boil.
6. Cover and simmer - stirring occasionally, until potatoes are tender.
   
7. Using a potato masher - mash the mixture a bit, leaving some chunks. Use a hand blender for a smoother texture.
8. Reduce heat to "low" and add soymilk - do not bring back to a boil.
9. Add black and cayenne pepper. Adjust salt/seasonings to taste.
10. Serve - garnish with grated Parmesan. (Use Soymage Vegan Parmesan for an alternative to dairy. You can find it in most health food stores.)

Curried Mustard Greens with Kidney Beans

• 1 bunch mustard greens
• 1 tablespoon olive oil
• 2 medium shallots, chopped
• 1 tablespoon minced fresh ginger root
• 1 pinch red pepper flakes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can tomato sauce (or 3 to4 pureed ripe tomatoes)
• 2 teaspoons curry powder
• 1/2 cup soymilk, plain unsweetened (or plain soy yogurt, for a creamier effect)

1. Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
2. Heat the olive oil in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the soymilk or yogurt, and continue cooking until heated through.

Share your recipes:
If you use your CSA veggies to make something delicious, share your recipe with other members. Email the recipe and a picture (if you have one) to sugarshakes@gmail.com and we'll publish the recipe on the blog.

Bonus Earth-friendly tip:
Using less energy is a great way to help keep the planet green, but it can also save you some green. Learn how much it costs to run your household appliances with ConEd's interactive guide.

Sat. June 9: Member Orientation

The Bed-Stuy CSA Member Orientation
Saturday, June 9th 2-4pm
Magnolia Tree Earth Center
677 Lafayette between Marcy & Tompkins
Brooklyn, NY 11216

All 2007 members, both new and returning members, are required to attend this membership orientation. At this brief meeting we will:

• Meet our farmer, Hector Tejada, and learn about where our food comes from


• Find out what to expect this year


• Sign up for our volunteer shifts


• Meet other members


• Bring your children to "Raise a Seed" of their own and bring home!

The Bed-Stuy CSA is a volunteer-run project that requires the active participation of its members to sustain itself! We need you at our membership orientation to kick the 2007 harvest off smoothly. Whether you're a returning member or are new to the project, we need your attendance at this meeting to guarantee a fruitful year!

If you are a CSA member and unable to attend, please contact us at 718.387.2116 x12 or bedstuycsa@gmail.com and we will set up an alternate time to meet with you.

Introducing the Bed-Stuy CSA Google Calendar!

We've created a Google Calendar for the Bed-Stuy CSA and you can now see it right here on our blog. No, really. Just look to your left. See, it's there and we'll be posting updated events there too in the future once they're planned.

If you don't think you'll check this page every time you want to know about Bed-Stuy CSA happenings, subscribe to our calendar using this button:


If you'd rather not subscribe, you can always find a link to our calendar on the Bed-Stuy CSA website here:
http://bedstuycsa.wetpaint.com/page/Calendar

Visit the Google Calendar Help Center or email Olivia if you have any questions about how to use it to view events.