Bed-Stuy CSA News

June 28th Newsletter: Visit our website

2008-06-27T22:09:00.000-07:00

In an attempt to centralize information, as of the 2008 Season, we are no longer distributing the Bed-Stuy CSA Newsletter via Blogger.

Please read our 2008 Season newsletters on our website.

You can still access the complete archive of our 2007 Season newsletters at: http://bedstuycsa.blogspot.com/

Visit our website:
http://bedstuycsa.wetpaint.com/

September 22nd Newsletter: Potluck Picnic today!

2007-09-22T07:19:00.000-07:00

CSA Week 15, Cycle A pick up

Bed-Stuy CSA Potluck and Veggie BBQ TODAY
Saturday, September 22, 12noon - as long as you want.
Join us for a potluck and BBQ in Herbert Von King Park (on Lafayette Ave,
between Marcy and Tompkins)

Bring your CSA veggies, ice tea, lemonade, music, soccer ball or anything
else you would like to contribute to a day of rest and relaxation in the
park. We'll be grilling, chilling and silk screening. So, don't forget to bring
a blank t-shirt to get printed with an original CSA logo design.

If you have any questions, feel free to call Canek at 805 415-8283.

What's new this week?
Info from Watch Your Garden Grow

Watermelon is truly one of summertime’s sweetest treats. It is fun to eat, and good for you. Watermelon seeds were brought to this country by enslaved Africans. Today there are more than 100 different varieties of watermelons.

Storage: Uncut watermelon can be stored for about 2 weeks at room temperature especially if the temperature is about 45 to 50°. Uncut watermelons have a shorter refrigerator life, so store at room temperature until ready to chill and eat. Tightly cover cut pieces in plastic wrap and store in the refrigerator for 2 to 3 days.

Nutrition: Watermelons are low in calories and very nutritious. Watermelon is high in lycopene, second only to tomatoes. Recent research suggests that lycopene, a powerful antioxidant, is effective in preventing some forms of cancer and cardiovascular disease. According to research conducted at the University of North Carolina at Chapel Hill, men who consumed a lycopene-rich diet were half as likely to suffer a heart attack as those who had little or no lycopene in their diets.

Watermelon is also high in Vitamin C and Vitamin A, in the form of disease fighting beta-carotene. Research also suggests that the red pigmented foods provide this protection. Lycopene and beta-carotene work in conjunction with other plant chemicals not found in vitamin/mineral supplements. Potassium is also available, which is believed to help control blood pressure and possibly prevent strokes.

Nutrition Facts (1 wedge, or 1/16 of a melon, about 1-2/3 cup)

Calories 91.52
Protein 1.77 grams
Carbohydrates 20.54 grams
Dietary Fiber 1.43 grams
Potassium 331.76 mg
Vitamin C 27.46 mg
Vitamin A 1046.76 IU

Preparation: The National Watermelon Promotion Board suggests washing whole watermelons with clean water before slicing to remove potential bacteria. The flavor of watermelon is best enjoyed raw. Heating diminishes the flavor and softens the texture. Watermelon tastes best icy cold in fruit smoothies, slushes or simply eaten from the rind.

To make melon balls, cut the watermelon in half lengthwise then into quarters. Watermelon balls can be scooped right out of rind. Create perfect balls, using a melon baller, and a twist of the wrist. The watermelon shell can be used to hold the melon balls as well as other fruit. Watermelon punch is also served from the hallow rind. By sitting the round end inside a ring or bowl, the shell will remain stable during serving.

To remove seeds, cut each quarter in half again. With the flesh of each wedge on top and the rind sitting on the counter, look for the row of seeds along the flesh of each wedge. Using a sharp knife, cut along the seed line and remove the flesh just above it. Scrape the seeds from the remaining piece.

Seeded watermelon chunks can be frozen to use in watermelon slushes or fruit smoothies. Watermelon sorbet or granita stays fresh in the freezer for up to 3 months. The difference between a sorbet and a granita is in the texture. Sorbets are smooth, whereas granitas are coarse. You do not need an ice cream maker to make a granita. The best way to enjoy watermelon is while they are fresh and sweet. When they are gone, they are gone until next summer.

Recipes

Watermelon Granita
From Watch Your Garden Grow

5 cups seeded watermelon pulp
1 cup sugar syrup*
2 tablespoons fresh lemon juice
Thin watermelon wedges, cut into strips for a garnish

Puree watermelon in a food processor.
Pour into a 9 x 13 inch baking dish. Stir in the syrup and lemon juice. Freeze for about 4 hours or until frozen solid.
To serve, scrape up granita with a large spoon and place in goblets, tulip shaped wine glasses or ice cream dishes. Garnish with a narrow wedge of watermelon. Makes 4 servings.

*To make sugar syrup; Combine 1/2 cup water and 1 cup sugar in a saucepan. Bring to a boil over medium-high heat. Boil for one minute. Stirring constantly until all of the sugar has dissolved. Cool in the refrigerator.

Watermelon Smoothie
From Watch Your Garden Grow

1 8 ounce lemon yogurt
3 cups cubed, seeded watermelon
1 pint fresh strawberries, cleaned and hulled
1 tablespoon honey, agave nectar, or strawberry jam
3 ice cubes

In a blender or food processor, combine yogurt, watermelon, strawberries, honey and ice cubes.
Process until smooth and frothy. Serve in tall glasses with a straw. Makes 4 servings.

Watermelon Mojito
Selected by Retu
Makes 4 drinks

20 mint leaves, chopped
2 tablespoons superfine sugar
1/2 cup fresh lime juice
Crushed ice
3/4 cup light rum
6 ounces seedless watermelon, pureed

In the bottom of a large shaker, muddle the mint, sugar and 1/4 cup of the lime juice. Fill the shaker with ice. Add the rum, watermelon and the remaining 1/4 cup of lime juice; shake well. Strain into old-fashioned glasses over ice.

Butternut Squash Soup
Selected by Retu

1 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Video Recipe for Kid-Friendly Butternut Squash Mac n Cheese
Click this link if you can't see the video

Butternut Squash with Creamy Tofu, Thyme and Walnut Stuffing
from Christine Cooks blog

1 medium butternut squash
1 14-ounce block firm organic tofu, cut into 1/2-inch cubes
1 onion, diced small
3 cloves garlic, minced
3/4 cup walnuts, toasted and coarsely chopped
2 teaspoons dried thyme
1/4 teaspoon cinnamon
a pinch of cayenne
2 tablespoons dry vermouth
1/2 cup 1/2 & 1/2*
Kosher salt and freshly ground black pepper to taste
olive oil and Earth Balance** for the pan

Heat the oven to 350 degrees.
Cut the stem end from the squash and discard. Cut the squash in half lengthwise.
Scoop out the seeds with a spoon and then cut each piece in half crosswise, leaving the scooped out portion intact.
Place all 4 pieces in a roasting pan, skin side down. Fill the pan with just enough water to cover the bottom of the pan. Sprinkle the squash with salt and pepper. Cover the pan with foil and put in the oven for 45 minutes to one hour, or until the squash is tender.
You can remove the foil during the last few minutes to let any water left in the pan evaporate.
When cooked, remove the squash from the oven and tent with foil to keep warm.
Meanwhile, in a heavy skillet over medium heat, saute the onions in a small amount of olive oil and Earth Balance until they are very soft.
Add the garlic, thyme, cinnamon and cayenne and stir for a few minutes more.
Add the tofu to the pan and gently stir (avoid breaking up the cubes) until it has heated through.
Pour in the vermouth and cook, stirring, until the liquid evaporates.
Add the walnuts.
Pour in the 1/2 & 1/2 and cook, stirring, until the sauce thickens.
Remove from the heat and season to taste with kosher salt and freshly ground black pepper.
To serve***, mound spoonfuls of the tofu mixture into each squash cavity, sprinkle with shaved parmesan (optional), surround with a green salad and enjoy.

Twisted Pair with Squash Sauce, Kale and Almonds
from Eden Foods website

1 medium butternut squash, leave whole
12 ounces Eden Organic Kamut & Quinoa Twisted Pair® Gemelli (any whole-grain bited sized pasta can be substituted)
1 Tablespoon Extra Virgin Olive Oil
1 medium onion, diced
2 cloves garlic, minced
3 cups vegetable stock
4 cups kale, stems removed, chopped
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper, or to taste
1/2 cup tamari roasted Almonds, whole or coarsely chopped

Preheat oven to 400°. Bake whole squash 35 to 40 minutes. Cut in half lengthwise and remove seeds and skin. Cook pasta as package directs, drain and set aside. Heat oil in a large skillet and sauté the onions and garlic 5 minutes. Cut 1 cup squash into chunks, set aside. In a blender, puree remaining squash with the stock until creamy. Sauté the kale with the onions for 3 minutes. Pour squash puree over kale. Add salt and pepper, mix. Toss pasta and squash chunks with the kale and squash puree. Top with almonds and serve.

September 16th Newsletter: Corn on the Blog.

2007-09-16T05:48:00.000-07:00

CSA Week 14, Cycle B pick-up

Important CSA News
The CSA 2007 season ends on October 29th!

What's new this week?

Corn is a versatile vegetable that is especially popular in Latin American cuisine. In addition to the kernels, the husks can be used for tamales, a popular Mexican dish in which various fillings, such as finely chopped meat, vegetables, and/or fruits are wrapped in a cooked cornmeal layer rolled up in the softened cornhusks.

The word corn can be traced to an Indoeuropean word that was translated to mean “small nugget,” while the Native Americans called the plant mahiz.

Selection and Storage: Good quality white or yellow corn should have fresh green, tightly fitting husks, with golden brown silk, and tip ends that are free of decay. Ears should be evenly covered with plump, consistently sized kernels. Avoid corn that has been on display with husks pulled back, or with discolored or dry-looking husks, stem ends, or kernels.

It’s best to cook corn as soon as possible after it is picked or purchased. This is because, after being picked, the corn’s natural sugars gradually convert to starch, which, in turn, lessens the corn’s natural sweetness.

If you must store corn, use perforated plastic bags and get it into the refrigerator as soon as possible. Try to use the corn within 1 to 2 days and do not husk until just prior to cooking.

Preparation, uses, and tips: Fresh sweet corn must be cooked and is generally steamed or boiled and served as a side dish.

To boil, bring a large pot of water to bubble over high heat. Cook in batches, with husks and silks removed, adding a few ears at a time, so the water continues boiling. For fresh young corn, cook for 30 seconds—just long enough to heat the corn through; boil more mature corn for up to three minutes. Do not add salt to cooking water since that will toughen the corn.

To steam, remove husks, arrange corn on a steaming rack, and place the rack over about 1 inch (2.5cm) of water. Bring to a boil, cover, and steam for about 10 minutes.

Grilled corn on the cob is a summertime favorite. (The cob or the ear of the corn plant is actually a branch.) First, peel back the husks and remove the silk, then bring the husk back over the cob. Soak the corn ears in their husks in cold water for a few hours before grilling—this moisture will let the corn steam as it grills, making it juicier. To grill, wrap each ear of corn tightly in aluminum foil, place on a prepared preheated medium-hot grill, and cook for about 30 minutes, turning occasionally, until corn is tender. Serve hot off the grill, with butter or margarine, if desired.

You can also roast corn in the oven. Preheat oven to 350 degrees. Then simply place the corn (while it's still in its husk) directly on the oven rack and roast for 30 minutes. Peel back husks and enjoy.

Corn husks are used primarily in making tamales, but they are also used to wrap other foods for steaming.

Fresh corn kernels may be used as an ingredient in soups, stews, casseroles, puddings, relishes, and breads.

Sweet corn is high in fiber, niacin, folate and some vitamin A. Folate has been found to prevent neural-tube birth defects and current research suggests that it helps to reduce the risk of heart disease and stroke. Fiber, of course, helps to keep the intestinal track running smoothly.

Nutrition Facts (Serving size: 1 ear yellow sweet corn )

Calories 83.16
Protein 2.56 grams
Carbohydrates 19.3 grams
Dietary Fiber 2.15 grams
Potassium 191.73 mg
Vitamin A 167 IU
Niacin 1.24 mg
Folate 35.73 mcg

Carnival Squash, one type of Winter Squash, pictured.

"Winter Squash" are hardy vegetables that are neither grown nor harvested in the winter, as the name seems to imply--they grow on frost-tender vines and are actually picked in the fall and stored until spring. Because of their hard, thick skins, they have the ability to keep through the cold winter months, a quality that made this member of the gourd family a staple vegetable before the days of modern shipping and freezing techniques. Under their hard skins, winter squash have large seeds and firm, deep-yellow or orange flesh.

The most common varieties of winter squash include acorn, buttercup, butternut, hubbard, pumpkin, spaghetti, and turban. Other varieties include calabaza, cushaw, delicata, golden nugget, kabocha, and vegetable marrow.

Buying and storing tips: Choose heavy squash with a smooth, hard, richly colored rind. Store winter squash for up to a week in a paper bag in the refrigerator, or in a cool, dry place for several weeks. Don’t store winter squash in plastic bags, because the plastic traps moisture and encourages spoilage and rot.

Preparation, uses, and tips: Wash the exterior of the squash just before using. Winter squash is best baked, but it can also be steamed or boiled. Cut butternut, acorn, or other winter squash in half lengthwise, scoop out and discard the seeds, and place squash halves, flesh-side-down, in a baking dish. Add 1/4-inch (0.6cm) of hot water, cover, and bake until tender. Scoop out flesh and purée with garlic, basil, and olive oil or butter. Winter squash can also be stuffed with seasoned bread cubes and seafood or cheese mixtures.

Nutritional Highlights: Winter squash, 1 squash (raw, acorn)
Calories: 172
Protein: 3.4g
Carbohydrate: 44.9g
Total Fat: 0.43g
Fiber: 6.46g
*Excellent source of: Magnesium (138mg), Potassium (1,495mg), Vitamin C (47mg), and Vitamin A (1,454 IU)
*Good source of: Calcium (142mg)

Much more info on all varieties of squash can be found here.

Recipes
Selected by Retu, unless otherwise noted.

Corn and tomato salad with cilantro dressing
Submitted by Rebecca, originally from Bon Appetit - July 2006
Makes 6 servings.

Combine in large bowl:

3 cups fresh corn kernels (cut from about 6 small ears of corn)
5 medium tomatoes, halved, seeded, chopped
2/3 cup finely chopped red onion

In blender, purée until smooth:

1/4 cup olive oil
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
2 teaspoons (packed) golden brown sugar
1 garlic clove
Salt and pepper

Just before serving, pour dressing over corn mixture and toss.

Everyday Chipotle Vegetable Tamales
Selected by Olivia. From the Post Punk Kitchen.
Makes 24-30 tamales.

This tamale recipe is as flexible as you want it to be; add roasted corn kernels, finely chopped chilies or scallions to the dough if you feel like it. I’ve kept the filling a basic bean, peppers and corn with essential addition of smoky chipotle chilies in spicy adobo sauce. Seasonal vegetables like zucchini, finely chopped steamed pumpkin, poblano chilies and even small bits of sautéed seitan would make perfect additions too.

Tamale Tips:
Canned chipotles in adobo sauce, corn husks and masa harina can be found in most large groceries with an “ethnic” section nowadays. Larger Latin American stores may have everything in stock too, as well as gourmet stores. Be sure to get masa harina mix (ground corn flour specially treated with lime water); don’t substitute with corn meal, it simply is not the same and will not work!

While preparing the dough and filling is simple enough I will not lie to you; tamale assembly can be tedious work. Don’t do it on 2 hours of sleep after pulling an all nighter, or an hour before that big date or before surgery. Enlist the help of a dear friend and promise them the warm, soul-embracing experience of eating adorably wrapped handmade tamales bursting with vegan love. Which means you’ll have to give them a few you greedy mustard.

Tamales freeze well after steaming, just wrap tightly in paper and pack in freezer bags.

If you can’t find dried corn husks for wrapping the tamales is, less attractive substitutes might be tinfoil or wax paper.

Dough:

4 Cups Masa Harina tamale flour
1/4 Cup olive or good quality corn oil
2 tsp. Baking powder
4 Cups vegetable broth, water or a combination of the two, warmed
Salt to taste (needed less if using all broth)

Chipotle bean filling:

2 Tablespoons Olive Oil
1 large onion, finely chopped
1 clove garlic, minced
1 red bell pepper, seeded and chopped small
1 small carrot, peeled and diced small
1 Cup frozen corn kernels
1 15oz. Can pinto or black beans, drained & rinsed
1/4 C veggie broth or water
2 chipotle peppers in adobo sauce, minced, plus 1-2 T of adobo sauce (from a 7oz can of chipotles in sauce)
3 Tablespoon tomato paste
1 tsp ground cumin
Salt to taste

Dried corn husks for wrapping tamales

First, place corn husks (you don’t need to separate them just now) in a pot large enough to cover completely with water. Cover with warm water and allow to soak for at least 20 minutes till husks are soft and pliable. Keep covered in water entire time as you use them.

In a large bowl combine masa harina, broth or water, salt, baking powder and oil. Stir to mix with a large spatula. If you have an electric mixer (hand or otherwise) now is the time to use it. Beat the mixture till it forms a dense, moist, fluffy dough and the side of the bowls are clean. If you don’t have a mixer beat it like hell with that spatula. Tamale dough steams up extra light and puffy when beat with an electric mixer but still tastes great when beat by hand. Cover bowl containing dough with plastic wrap or a damp towel and set aside.

In a large heavy bottom skillet heat olive oil over medium high heat. Add onions and garlic and sauté for 5 minutes. Add pepper and carrot and sauté for 3 minutes, then add beans, corn, broth, chipotles (the more chipotles and sauce the hotter) and adobo sauce, tomato paste and cumin. Sautee and simmer till most of liquid evaporates, about 8 minutes. Salt to taste and allow to cool before assembling tamales.

Depending the size of the corn husks you will need to use 1-2 husks per tamale. There are a billion ways to wrap a tamale: I like this way since it’s simple and makes super-cute traditional tamale shapes. Take corn husk and lay flat; spread about 2 T of dough about off-center, leaving about an inch and a half of space on the top and bottom. Spread a heaping tablespoon of filling on top, and on top of that dab about 1 T more of dough. Carefully roll up tamale, making sure to completely encase filling in corn husk. Tie both ends securely with either heavy duty kitchen string (maybe try different colors for different flavors), or simply tear a corn husk lenghth-wise into thin strips.

Prepare a large steamer basket and loosely pack tamales into it. Steam for 35-40 minutes. Tamales will expand and feel firm to the touch when done. Remove from heat and allow to cool slightly before serving (they will be really hot when unwrapped!). Serve with your favorite salsa, guacamole or make a whole affair out of it and serve with sides of rice and beans.

Creole Style Corn, Okra, and Tomatoes
Selected by Olivia. Adapted From VeganCehf.com.
Serves 6-8

1 1/2 cups onion, diced
1 cup green pepper, destemmed, deseeded, and diced
1 cup red pepper, destemmed, deseeded, and diced
1 jalapeno pepper, destemmed, deseeded, and diced
2 Tbsp. olive oil
10 oz. sliced okra
2 T. garlic, minced
2 cups frozen corn, thawed
2 cups tomatoes, deseeded, and diced
1 8 oz. can tomato sauce
2-3 tsp. Creole Seasoning, to taste
1/2 tsp. salt

In a large non-stick skillet, saute the onion, green pepper, red pepper, and jalapeno in olive oil for 5 minutes or until softened. Add the okra and garlic, and continue to saute for 5 additional minutes. Add the remaining ingredients and stir well to combine. Cover, reduce the heat to low, and simmer for 20-25 minutes or until the vegetables are tender. Taste and adjust seasonings, if needed.

Basic Potato Salad
Serves 8

Coarse salt and ground pepper
3 pounds potatoes scrubbed and cut into 3/4-inch cubes
1/3 cup white-wine vinegar
4 scallions, white part minced, green part thinly sliced
3/4 cup light mayonnaise

Steam potatoes with salted water.
Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and teaspoon pepper.
Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

Radish Coleslaw

4 cups cabbage, shredded fine (I use green and red mixed)
1 cup carrots, shredded
10 radishes, shredded
1/2 cup sugar
1 teaspoon salt
1 tablespoon malt vinegar
1 cup mayonnaise

Shred cabbage, sprinkle with sugar and salt.
Let set for two hours or longer.
Turn mixture over a couple of time while cabbage is leaching its juices.
Drain liquid from bowl.
Add rest of the ingredients, toss and serve.
May be chilled and served the next day.

Radish Hot & Sour Soup
Serves 4-6

5 cups chicken stock
1/4 cup rice vinegar
2 T sugar
1/4 tsp. cayenne pepper
1/4 tsp. ground (dried) ginger
1 pound raw shrimp, peeled and deveined
6 oz. sliced radishes, about 1 1/2 cups
1 1/2 cups spinach leaves, shredded
2/3 cups thinly sliced green onions

In a large saucepan over medium heat, bring stock to a boil. Stir in vinegar, sugar, cayenne and ginger. Add shrimp and cook until shrimp turn pink and curl, about 3-4 minutes. Turn off heat, stir in radishes, spinach and green onions. Cover and let stand 2-3 minutes before serving.

Baked Stuffed Tomatoes

4 large ripe tomatoes
1 can cream of mushroom soup
Salt, pepper to taste
Stuffing (see below)
Buttered cracker crumbs

Stuffing:

1 onion
1/2 green pepper, chopped
1 rib celery, chopped
2 tablespoons margarine
2 to 3 cups bread crumbs or cooked rice
chopped tomato centers

Cut slices from stem ends of tomatoes, scoop out centers. Chop and save centers for stuffing. Pour soup into a shallow baking dish; set tomatoes in soup. Sprinkle tomato cavities with salt and pepper. Stuff (stuffing directions below), sprinkle with buttered bread crumbs, and bake at 350° for about 30 minutes.

For Stuffing:
Cook chopped onion, green pepper, and celery in the margarine for 5 minutes, or until tender, stirring occasionally.

"Three Sisters" Stew
Selected by Olivia. From In a Vegetarian Kitchen.
6 servings

In Native American mythology, squash, corn, and beans are known as of the "three sisters."

1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro

Preheat the oven to 400 degrees.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.

September 1st Newsletter: Those lovely ladyfingers...Okra!

2007-09-04T20:03:00.000-07:00

CSA Week 12, Cycle B pick-up

What's new this week?
Compiled by Jessica V

Okra (also known as gumbo or lady's finger), is a tall-growing, warm-season, annual vegetable from the same plant family as hibiscus and cotton. Okra is thought to be of African origin and was brought to the United States three centuries ago by enslaved Africans. The immature pods are used for soups, canning and stews or as a fried or boiled vegetable. Okra is a powerhouse of valuable nutrients, nearly half of which is soluble fiber in the form of gums and pectins. Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. The other half is insoluble fiber which helps to keep the intestinal tract healthy decreasing the risk of some forms of cancer, especially colorectal cancer. Nearly 10% of the recommended levels of vitamin B6 and folic acid are also present in a half cup of cooked okra.

Nutrition Facts (1/2 cup sliced, cooked okra)

Calories 25
Dietary Fiber 2 grams
Protein 1.52 grams
Carbohydrates 5.76 grams
Vitamin A 460 IU
Vitamin C 13.04 mg
Folic acid 36.5 micrograms
Calcium 50.4 mg
Iron 0.4 mg
Potassium 256.6 mg
Magnesium 46 mg

Storage: Refrigerate unwashed, dry okra pods in the vegetable crisper, loosely wrapped in perforated plastic bags. Wet pods will quickly mold and become slimy. Okra will keep for only two or three days. When the ridges and tips of the pod start to turn dark, use it or lose it. Once it starts to darken, okra will quickly deteriorate. Cooked okra can be stored (tightly covered) in the refrigerator for 3 to 4 days.

Preparation: When cut, okra releases a sticky substance with thickening properties, often used in soups and stews. Gumbos, Brunswick stew, and pilaus are some well-known dishes which frequently use okra. Okra can be served raw, marinated in salads or cooked on its own, and goes well with tomatoes, onions, corn, peppers, and eggplant. Whole, fresh okra pods also make excellent pickles. Its mild flavor can be compared to eggplant, though the texture is somewhat unusual.

Recipes
Compiled by Jessica V

Okra and Corn with Tomatoes
Serve this Carolina favorite over a bowl of long-grain rice with a piece of hot cornbread. The okra should be young, not longer than 2 inches. Vine ripen tomatoes and fresh bell peppers add to the richness of this dish.

2 tablespoons each butter and canola oil
1 large onion, thinly sliced into rounds
2 bay leaves
1/2 teaspoon each thyme, red pepper flakes and basil
1 green bell pepper, seeded and finely diced
3 large fresh ripe, tomatoes seeded and chopped
4 ears corn, remove kernels, about 2 cups (may use frozen or canned whole kernel, drained)
2 cups small okra pods, left whole or 1/4-inch-thick rounds
1/2 cup water or vegetable stock
3/4 teaspoon salt
1/4 teaspoon black pepper

In a 10 inch iron skillet or heavy pan, heat olive oil and add onions, bay leaves, thyme, basil, and red pepper flakes. Sauté, and stir until onions are limp add bell pepper and continue cooking until onions are translucent. Add tomatoes, okra, water, salt and pepper. Reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally. Add corn and cook 5 minutes longer. Taste, adjust seasoning if needed. Serve hot.

Arkansas Fried Okra

10-12 okra, sliced
2 med. potatoes, cubed
1 med. onion, chopped
1 t. salt
pepper to taste
3 T. yellow corn meal
1 T. flour
6 T. margarine

Sprinkle okra with salt, pepper, corn meal, and flour. Stir until well coated. Add onions and potatoes. Do not stir. In a cast iron skillet, melt margarine on med. heat. Add vegetables. Cook until tender and coating becomes crusty and well browned. Stir at intervals. Serve hot and eat it all because it is not good warmed over.

Olivia's Potato & Cucumber Salad
Slightly modified version of a recipe in How it all Vegan cookbook.

3 C. potatoes, cubed
3 C. cucumber, cubed
1/3 C. onion
2 T. fresh parsley
1 T. Dijon Mustard
2 T. balsamic vinegar
1 T. wasabi sauce
1/4 C. flax oil (or extra virgin olive oil, if you prefer)
1/4 t. salt
1/4 t. pepper
1/4 to 1/2 t. Spike brand seasoning (or your favorite seasoning blend)

Boil potatoes.
Whisk together oil, parsley, mustard, vinegar, wasabi, salt, pepper, and Spike.
Once potatoes can be pierced easily with a fork (be careful that they aren't too mussy/overcooked), drain and rinse them with cold water until cool.
In a large bowl, mix potatoes, cucumbers, and dressing. Adjust seasonings to suit your tastes.

August 25th Newsletter: Tomatillos…too fresh!

2007-08-25T00:55:00.000-07:00

CSA Week 11, Cycle A pick-up

What's new this week?
Compiled by Jessica V.

Tomatillos…too fresh!
Tomatillo (pronounced toe-mah-tee-yo), a primary ingredient in Latin American green sauce (salsa verde), means "little tomato" in Spanish — but these beauties pack a lot of flavor into their small containers. With a distinctly tart, almost lemony flavor, tomatillos enhance a broad range of dishes, from guacamole and appetizers to stews and steaks.

The fruit of the tomatillo grows within a soft, parchment-like husk that is sometimes forced open as it approaches mature size, usually between 1" to 2" in diameter. Tomatillos are almost always harvested and used while still green. A yellowish or sometimes purplish blush on the fruit itself — the husk can be pale green to light brown — indicates a ripeness that makes them less desirable for common uses.
Tomatillos are sometimes used to flavor rice and tenderize meat. By far the most common role is as a base for salsa verde, usually combined with onions, cilantro, garlic, lime juice and chili peppers.

If you're not going to use them immediately, keep the husks on and store in a paper bag in the crisper drawer of the refrigerator for up to three weeks — do not keep in an airtight container. Tomatillos freeze well. Simply remove the husks and place in a suitable container for freezing. When needed, take out the desired amount and thaw at room temperature.

from Whole Foods Market website

Recipes
Compiled by Retu.

Guacamole en Molcajete con Tomate Verde

2 ripe avocados
6 tomatillos
2 cloves of garlic
1 yellow or white onion
2 tablespoons of cilantro
serrano chili as desired
salt

Roast the chilies and tomatillos.
Grind up the garlic with the salt and chiles in a molcajete (mortar and pestal).
Once well ground, add the tomatillos, avocados and grind a little more.
To garnish the guacamole, put sliced onion and chopped cilantro on top. Serve immediately.

Tomatillo Jam
1 hour 20 minutes 20 mins prep

3 cups prepared tomatillos (about 1-3/4 lb tomatillos)
1/2 cup fresh lemon juice
7-1/2 cups sugar, measured into separate bowl (See tip below.)
1/2 tsp. butter or margarine (optional)
2 pouches CERTO Fruit Pectin

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Finely chop or grind tomatillos. Measure exactly 3 cups prepared tomatillos into 6- or 8-quart saucepot. Add lemon juice.
Stir sugar into prepared tomatillos in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Pecan & Gorgonzola Greens Salad
Yield: 4 servings

8 cups mixed salad, washed, patted dry, and torn into bite-size pieces
1 head fennel bulb, thinly sliced
1/4 cup pecan pieces, toasted
1/4 cup Gorgonzola cheese, crumbled
1/4 cup dried cranberries
4 tablespoons light bottled balsamic vinaigrette (with more on the table in case someone would like to add more)

In 4 bowls, arrange in each, a mixture of the escarole, arugula and endive slices. Top each with pecans, Gorgonzola, and cranberries.
Drizzle a tablespoon over each bowl and serve.

Eggplant Sandwiches

3 Medium To Small Eggplants
1 Pound Mozzarella
2 Eggs
1 1/2 Cups Seasoned Bread Crumbs
Fresh Basil Leaves
Oil For Deep Frying
Salt & Pepper

Cut the eggplants into round slices, about 1/4 inch thick. Cut the cheese into thin slices to match the size of the eggplant rounds. Beat the eggs, and place the breadcrumbs in a bowl. Take two equal sized slices of eggplant, and place a slice of cheese and a fresh basil leaf between them. Carefully dip the "sandwich" first into the egg dip, and then into the bread crumbs. Heat the oil in a large deep skillet about 1 inch deep. Cook the eggplant sandwiches until they are golden brown. Keep them warm in the oven, while you continue to cook the rest. Serve warm, or at room temperature.

Community News
Compiled by Olivia.

New Local Business Opening Today! twofiftyeight Cafe on 199 Malcolm X Boulevard (between Jefferson and Putnam). Read about it on BedStuyBlog.com!

Midnight Smoothie Madness event at Common Grounds this evening from 9:00 PM- midnight. Read about it on BedStuyBlog.com!

Next Friday, Aug 31st @ 8 PM, marks the final evening of the 8th Annual KidFlix film festival in Fulton Park!

Year Up, an intensive one-year training program for young adults who provide Fortune 100 companies with IT entry level talent, is currently recruiting High School graduates or GED recipients, ages 18 - 24. For more information: Visit www.yearup.org or contact admissions specialist, Wil Velazquez at 212-785-3340, ext. 1304 or wvelazquez@yearup.org

August 18th Newsletter: Farm trip tomorrow!

2007-08-18T04:38:00.000-07:00

CSA Week 10, Cycle B pick-up
Today's pick-up hours are from 10 am- 12 Noon, due to farm trip. Members can harvest their share during the visit to Hector's farm tomorrow.

Community Food Educator and CSA member, Madea Allen, will be hosting another great cooking demo at the stand today. ( FYI: Cooking demos are presented the 1st and 3rd Saturday of each month.)

Bed-Stuy CSA Farm Trip!
Tomorrow, Sunday, August 19th
10 AM - 5 PM
New Paltz, NY

Members will be able to arrive anytime between 10am - 4pm to take a tour of the farm, harvest some of their shares, relax and enjoy the space your food comes from. We will also have lunch on the farm at 1pm. Bring your children!!!

The farm is located at 217 Springtown Road in New Paltz, NY. It takes a little under 2 hours to drive there. (Driving directions from Magnolia Tree Earth Center.)

What's new this week?
Compiled by Veggie Guru, Jessica V.

Eggplant is tear-shaped, and usually purple-black in color. A member of the nightshade family, eggplant is related to the tomato and potato. Though commonly thought of as a vegetable, it is actually a fruit ... specifically, a berry. Its fleshy and substantive texture makes it a good replacement for meat.

Selection: Choose eggplant with bright, shiny, taut skin and no soft spots. Larger eggplants are more likely to have lots of seeds and a bitter flavor.

Storage and handling: Eggplant can be kept on the countertop for several days.

Preparation: Trim the green caps and slice or dice the flesh. To peel or not to peel -- the choice is up to you. If it's very fresh, it won't need peeling, but as eggplant ages, the skin tends to get tougher. In some recipes leaving the skin on is actually an advantage since it not only adds color, but also helps cut-up pieces hold their shape. Salting older eggplant before cooking removes bitter flavors. Cut as desired, sprinkle with salt, leave in colander for 30 minutes, squeeze gently and pat dry. Sauté salted, drained cubes in small amount of hot oil 6-8 minutes, stirring or shaking constantly, until browned and tender. Broil peeled slices, brushed with oil and placed on a broiler pan rack, 5 inches from heat source until browned on each side. Microwave cubed eggplant, covered, 3-4 minutes. Don't be tricked into using too much oil -- eggplant is very porous and soaks up oil like a sponge, so beware when sautéing or stir-frying. If the eggplant absorbs all the oil in the pan, don't add more (1 tablespoon per pound is enough). Cut surfaces will brown quickly when exposed to air but won't affect flavor when cooked.

Serving suggestions: Not usually eaten raw. Sauté eggplant with other vegetables or with garlic and herbs. Roasted eggplant can be topped with a thin layer of pesto or olive tapenade, or sprinkled with cheese then broiled. Try eggplant burgers.

Nutrients (when cooked): Fat, sodium and cholesterol free. Low in calories.

Recipes
Compiled by Recipe Guru, Retu.

Cauliflower cakes

1 head cauliflower, boiled
1/4 cup parsley, chopped
1/2 cup parmesan, grated
2 eggs
4 tablespoons flour
salt and pepper to taste
olive oil for frying

Once cool and dry, break apart the cauliflower head into little pieces using a fork or your hands. In a small bowl, mix parsley with cheese. Then combine all the ingredients in a large bowl (note: add a bit more flour to bind the mixture if necessary). Fill a skillet one inch deep with olive oil and heat over a medium-high flame. Form patties using 1 tbsp. of mixture per cake and fry in the olive oil until golden brown, about 2 minutes per side.

Serve with a little hot sauce or anything else you think goes!

Baba Ghanouj

1 med. size eggplant (12 oz. - 375 gm.)
1/4 cup lemon juice
1/4 cup tahini
2 cloves garlic
2 teaspoons salt or to taste
1 tablespoon olive oil
1/4 cup finely chopped parsley (optional)

Grill eggplant over charcoal fire or place over center shelf in hot oven (375-400 degrees) on a baking dish.
Bake until soft, after 1/2 hour check if it is soft by poking with a fork. You can also cook in the microwave for 10 to 15 minutes.
Wait till it cools, then peel off the stem, or chop ends off and remove skin by sliding off.
Chop up entire eggplant, and puree in blender or mash with fork until creamy.
Mix rest of ingredients in and continue pureeing or mashing. Adjust lemon juice and salt to taste.

Spicy Eggplant Stir-Fry

5 Japanese eggplants (about 2 pounds)
1 teaspoon salt
2 tablespoons vegetable oil
6 garlic cloves, minced
1 small onion, sliced

1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine or dry white vermouth
1 tablespoon rice vinegar
1 teaspoon Asian chili sauce
2 green onions, thinly, sliced
1/2 sweet red pepper, diced

Trim off eggplant stems.
Cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2. 5 cm) thick strips.
Cut each strip into 2-inch (5 cm) pieces; place in colander.
Sprinkle with salt; let stand for 1 hour.
Pat dry.
In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes.
Add eggplant; stir-fry for 5 minutes.
Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender.
Sprinkle with green onions and red pepper.

Zucchini Fritters

1 lb of zucchini (about 2 medium sized), coarsely grated
Kosher salt
Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yogurt

Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
Serve immediately, with sour cream or plain yogurt on the side.

Roasted Broccoli
(from Olivia's kitchen.)

1 head of broccoli, washed and cut into florets
2 teaspoons of olive oil
juice of one lemon
salt and pepper, to taste

Preheat oven to 400 degrees. Use a large bowl to toss broccoli florets with olive oil, salt, and pepper. Lay florets in a single layer on a baking sheet. (You can pile in uncovered glass casserole dish, if you don't have a baking sheet; it just takes longer to cook.)
Bake until tender and kinda brown, about 20 minutes. Right after you take the florets out of the oven, squeeze cut lemon over the broccoli.
Eat as side dish or pair with any grain like quinoa, couscous, or brown rice.
You can try this cooking technique on most veggies!

Community News
8th Annual KIDflix outdoor film festival in Bed-Stuy continues!
Free family fun every FRIDAY night in AUGUST at 8:00 PM (RAIN date sat. night) in beautiful FULTON PARK, stuyvesant & fulton (a / c to utica). live performances! give-aways! contests! prizes! surprises! Presented by MoCADA and African Film Festival New York. More info.

Arsty-Craftsy People Wanted! The Bed-Stuy Craft Group will have its first meeting on Sunday August 26th at 1 PM. Meeting will be held at Tiny Cup cafe on corner of Nostrand Avenue and Clifton Place. Future meetings will be held on 1st and 3rd Sundays of each month. (Locations TBD.) Please contact sugarshakesATgmail.com to join!

July 28th Newsletter: Something Radical….Radicchio!

2007-07-28T07:27:00.001-07:00

CSA Week 7, Cycle A pick-up

What's new this week?
Compiled by Veggie Guru, Jessica.

Something Radical….Radicchio!
Radicchio is actually a leaf chicory, sometimes known as Italian chicory. This vegetable is very popular in Italy and has gained in popularity in the United States in the last few years. It has a bitter and spicy taste, which mellows when it is grilled or roasted. It can also be used to add color and zest to salads. In Italy, it is often eaten grilled in olive oil, or mixed into dishes such as risotto, while in the United States it is often eaten raw in salads.

A 1 cup (shredded) serving of Radicchio has 9.2 calories It is high in magnesium, potassium, and has 10.8 I.U. of vitamin A. It is 70% carbohydrate with just a small amount of protein and just a trace of fat.

To store freshly picked heads simply brush any dirt off the exterior and put in a plastic bag and place in the refrigerator. It will keep approximately a week. When you are ready to use the leaves simply pull the leaves off the head and rinse in cool water.

Mom was right…Broccoli is good!
Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means "cabbage sprout." Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Do not let the smell of the sulfur compounds that are released while cooking keep you away from this highly nutritious vegetable.

Broccoli is the superhero of the vegetable kingdom with its rich vitamin C and A content. Serving size, 1 med. Stalk (140g): Low-calorie, Low-fat, Low-sodium, High in fiber.

Broccoli should be left unwashed when storing. Store in the refrigerator in a plastic bag, leaving the bag open or use a perforated plastic bag. This will avoid excess moisture, which causes mold to grow. Store up to 5 days. Broccoli can be blanched and then frozen and kept in the freezer for up to a year. Broccoli is very sensitive to ethylene, which is a gas given off by some fruits and vegetables. The gas speeds up the ripening process so broccoli should not be stored with ethylene producing fruits and vegetables, such as, apples, apricots, bananas, cantaloupe, kiwifruit, mango, peaches, pears, tomato, and white sapote.

Recipes
Compiled by Recipe Guru, Retu.

Broccoli and tofu in garlic sauce
A vegan and vegetarian entree that is easy to prepare.

1 onion, diced
4 cloves garlic, minced
3 tbsp olive oil
approx 2 cups broccoli, chopped
1 pound firm or extra firm tofu, pressed
1 1/2 tsp ginger powder
1/4 tsp cayenne pepper
3 tbsp corn starch
1/4 cup soy sauce
1 cup water

Cut tofu into 1 inch cubes.
In a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thicken, then remove from heat.
Serve over rice or whole grains and enjoy!

Spiced Indian Cabbage
2-4 servings; 20 min - 10 min prep

2 cups chopped cabbage
1 cup of diced potatoes
1-2 green chilies
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 cup chopped onions
1 teaspoon oil
1 teaspoon chopped cilantro
salt

Heat the oil.
Add the cumin and mustard seeds.
Add ginger, garlic, chillies and onions.
Cook till the onions are a little soft.
Add the potatoes and cabbage.
Add salt and turmeric powder.
Cook till the consistency which you like your cabbage and potatoes to be cooked.
Add chopped cilantro.
Serve with Indian bread.

Risotto with Radicchio

6 cups chicken broth, heated
4 tbsp unsalted butter - 2 tbsp removed To finish the dish
1 cup finely chopped onion
2 cups arborio rice
1 cup dry white wine
1 cup grated Parmesan Cheese
1 & 1/2 cups finely shredded radicchio leaves
1/4 cup light cream
2 tablespoons freshly chopped parsley
1/3 cup grated Parmesan cheese

Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent.
Add the rice and stir until it is well coated with the butter.
Add the white wine and stir continually over medium heat until it is absorbed.
Add the radicchio leaves and mix well. Start to add 1/2 cup of hot broth, stirring as it is absorbed.
Continue in this manner, adding ladles full of hot broth and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
Remove from the heat, add the cream, parsley and the parmesan cheese.
Serve, offering additional cheese if desired. Serves 4-6.

Let's get talking on our Google Group!

2007-07-22T09:17:00.000-07:00

Let's get talking! There hasn't been too much action on our Google Group. I hope that everyone who has anything to share with members of the CSA and is looking for more community feels free to chat over our Google Group.

Our Google Group is housed at:
http://groups.google.com/group/bedstuycsa

You can start a discussion and send a message to everyone on the Google Group by:
emailing: bedstuycsa@googlegroups.com
Or, visiting http://groups.google.com/group/bedstuycsa then choosing "discussions" then "+ new post" to start a new discussion.

Replying to messages is easy. Choose to simply "Reply" (send response to the entire Google Group) or "Reply to the Author" which sends response to only the author of the message.
**Don't let your message get buried or overlooked because it is mis-categorized! Before replying, please first ask yourself, "Is this really a response to that message, or is this on another topic, and therefor deserves to be in a new discussion?"

Here's a list of a few things we can get talking about on our Google Group.

Going out of town for the weekend? Ask a neighboring CSA member to pick up your share by posting a new message/discussion on our Google Group. Be sure to mention your cross streets so folks can determine how close they are to you.

Got a favorite recipe? Need a clue on what to do with a vegetable? Share and learn from the group. Leave comments on how awful or fantastic a recipe is too!

Want to plan a casual potluck? See what day, time, and location works for other interested members. Invite everyone via the Google Group!

Suggest other ways we can make our CSA better serve members and our community!

July 21th Newsletter: Z is for Zucchini!

2007-07-21T05:52:00.000-07:00

CSA Week 6, Cycle B Pick-up

What's new this week?

Zucchini is a variety of summer squash. Though they can grow to almost monstrous proportions, the smaller vegetables are the most flavorful. Zucchini are perishable and should be used promptly, but they can be stored in a plastic bag in the refrigerator for up to four days. Wash zucchini just before using. The thin skins don’t need to be removed. Slice zucchini lengthwise and roast with sliced onions, add to soups or crudités, or stew with tomatoes, garlic, and basil. Zucchini is a good source of Vitamin C, which is helpful for those who bruise easily.
From MotherNature.com

Chocolate Zucchini Bread
Selected by Rebecca. From Recipe Source.
Yield: 2 loaves.

3 Eggs
1 cup Vegetable oil
2 cups Sugar
1 tablespoon Vanilla extract
2 cups Shredded & peeled zucchini (About one medium)
2 1/2 cups Flour
1/2 cup Cocoa
1 teaspoon Salt
1 teaspoon Cinnamon
1/4 teaspoon Baking powder

In a mixing bowl, beat eggs, oil, sugar and vanilla.
Stir in zucchini.
Combine dry ingredients
Add dry ingredients to zucchini mixture and mix well.
Pour into 2 greased 8 x 4 x 2 loaf pans.
Bake at 350 for hour or until bread tests done.

Mom's Summer Squash Recipe
Selected by Retu.
Yields 4 servings.
Preparation time: 20 minutes.

2 lbs squash and/or zucchini, sliced
1 green bell pepper, seeds removed, sliced
2 smallish tomatoes or one large tomato, peeled and cut into wedges
1/2 yellow onion, peeled and sliced
1 clove of garlic, chopped
Olive oil
5 or 6 slices of cheese - jack or cheddar
Basil, either dry or chopped fresh
Salt and pepper

Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.
In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.

Asparagus, Roasted-Beet, and Goat Cheese Salad
Selected by Retu. From Southern Living, APRIL 2002
Yields 3 servings.

3 small red beets
1/3 cup olive oil
1 teaspoon red wine vinegar
pinch of salt,
pinch of freshly ground pepper
15 small fresh asparagus spears
3-ounce goat cheese log
1 teaspoon chopped fresh chives
Cracked pepper (optional)
Chopped fresh chives (optional)
Gourmet salad greens (optional)

Arrange beets in a single layer on a lightly greased baking sheet; bake at 425° for 40 to 45 minutes or until tender, stirring every 15 minutes. Cool beets completely.
Whisk together oil, vinegar, salt, and ground pepper in a small bowl.
Peel beets, and cut into wedges. Toss together beets, 1/2 vinaigrette; set aside.
Snap off tough ends of asparagus, discarding ends; cook asparagus in boiling water to cover 1 to 2 minutes or until crisp-tender. Plunge into ice water to stop the cooking process, and drain. Combine asparagus and other 1/2 vinaigrette; set aside.
Cut cheese into 6 equal slices. Place 1 cheese slice in a 3-inch round cutter or ring mold; sprinkle with 1/2 teaspoon chives. Press chives into cheese; remove cutter. Repeat procedure with remaining cheese and chives.
Arrange asparagus over cheese. Surround with beets, and drizzle with remaining vinaigrette. Sprinkle with cracked pepper and chives, if desired; serve with salad greens, if desired.

Beet Root in Coconut-Yogurt Sauce
Selected by Retu.

1 cup Beet root (grated)
1 cup Coconut (grated)
2 tsp Mustard seeds
4 Red chilies (whole)
2 tsp Cooking oil
¼ cup Yogurt
Salt to taste
a few Curry leaves

Add a teaspoon of oil to pan and fry grated coconut and two red chilies for about one minute.
Place coconut and red chilies in a blender with ½ cup water and grind until smooth.
Add the yogurt and blend again for 30 seconds; add one teaspoon mustard seeds and blend for 30 seconds.
In a separate pan, heat one teaspoon of oil and add mustard seeds. When the mustard seeds stop spluttering, add 2 red chilies (broken in half) and three curry leaves. Then add grated beetroot and fry for one minute. Remove from heat.
When the beetroot mixture has cooled completely, add the ground coconut mixture and mix well.

Ethiopian Green Beans and Potatoes
Selected by Retu. Adapted from The Global Vegetarian

2 large white potatoes, diced (and peeled if desired)
1/2 lb. green beans, cut into 1-inch sections
1 small yellow onion, chopped fine
2 cloves garlic, minced
1 small jalapeño or serrano pepper, seeded and minced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 15-oz. can stewed tomatoes
1/2 teaspoon fresh lime juice

Bring enough water to cover the potatoes to a boil in medium saucepan, and place the potatoes in. Cook for 12 minutes over high heat. Add the green beans and cook for 3 to 5 minutes more. Drain the potatoes and green beans in a colander.
Heat large non-stick skillet. Sauté the onion, garlic, and jalapeño for about 4 minutes, adding a little water, if necessary to prevent sticking. Stir in the seasonings and sauté for 1 minute more. Add the potatoes and green beans, stewed tomatoes, and lime juice and cook for 7 to 10 minutes more over medium heat, stirring frequently.

Kale and Walnut Pesto
Selected by Kathleen. From Farmer John’s Cookbook.
This version of pesto is particularly good over roasted potatoes, but it works great over pasta, too. If you plan to freeze it, add the cheese only after the pesto has thawed, when you are ready to serve.
Makes about 1 cup

1/4 cup chopped walnuts
1 tablespoon plus
1/2 teaspoon salt, divided
1/2 pound kale, coarsely chopped
2 cloves garlic, minced
(about 1 teaspoon)
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
freshly ground black pepper

Toast the chopped walnuts in a dry, heavy skillet (preferably cast iron) over high heat, stirring constantly, until they start to brown in spots and become fragrant. (Be careful not to overtoast them, as they will burn very quickly once they are toasted.) Immediately transfer the walnuts to a dish to cool.
Bring two quarts of water to a boil. Add 1 tablespoon salt, then add the kale. Cook kale until tender, about 10 minutes. Drain.
Put the garlic, walnuts, and kale in a blender or food processor; pulse until well combined. With the blender or food processor running, pour in the olive oil in a steady, smooth, pencil-thin stream.
When the ingredients are thoroughly combined, transfer to a bowl. Stir in the Parmesan, remaining 1/2 teaspoon salt, and pepper. Serve hot.

Bonus Community News!
From Diane Smith.
The Council of Bad Language Disdainers are working with City Councilwoman Darlene Mealy to sponsor a Resolution with City Council for the elimination of the "B" and "Ho" words. This action is similar to the action recently taken regarding the "N" word. There will be a Press Conference on the steps of City Hall on Wednesday, July 25, 2007 @ 11:30AM. More info: 718-953-3097.

From B-Shine
Next Saturday, July 28th, 11am - 6pm: 2nd Annual Gender Equality Festival
Von King Park/ Tompkins Park (the park near our CSA pick-up stand)
Come Celebrate Gender Equality with a FREE public festival for education, networking, resource sharing, community interaction, arts and recreation. Organized by local group, Girls for Gender Equality. More info: 718-857-1393.

July 14th Newsletter: Beets are a treat!

2007-07-14T06:10:00.000-07:00

CSA Week 5, Cycle A Pick-up

Go team!
Starting next week, this newsletter and the CSA website, will be produced by a great team of volunteers. We still need a Veggie Guru to compile storage, cleaning, preservation, and nutrition info for CSA veggies, as seen in the what's new section of the newsletter. Contact Olivia at sugarshakes@gmai.com if you'd like to volunteer for this position.

What's new this week?

Beets
It is difficult to believe how the hardy, crunchy often rough looking exterior of raw beets can be transformed into something wonderfully soft and buttery once they are cooked. Beets have the highest sugar content of all vegetables, yet are very low in calories. They are an excellent source of Folate and a good source of Potassium and Vitamin C.

It is best to cook beets whole to retain flavor and nutrients; they can be baked or steamed. Beet leaves have a rich flavor resembling that of spinach. If they are crisp and bright green, they can be steamed or braised with onions and garlic in a little olive oil.

Beets can be stored in a plastic bag in the refrigerator for about a week.

Cabbage
The word cabbage itself derives from the French caboche, a colloquialism meaning "head." Cabbages range in color from pale green to purple-red, and have dense, compact heads with smooth, tightly packed, waxy leaves. Savoy cabbage has leaves that are brighter green and crinkled, while ruby red to purple colored leaves distinguish red cabbage. Chinese cabbage, such as Pe-Tsai, grows in an elongated form with tightly wrapped, pale-green leaves. However, the Napa variety is more barrel-shaped with yellowish-green leaves. They are all flavorful. Cabbage is an excellent source of Vitamin C.

Wash cabbage just before using. To steam cabbage, cut it into wedges, leaving some of the center core attached to the sections to keep it from falling apart during cooking. Stew with onions and potatoes, or thinly slice it and sauté in a little olive oil, salt, and black pepper. Cabbage may also be cut in fine shreds and used raw in salads, or in stir-fry dishes.

Cabbage can be stored tightly wrapped in the refrigerator for about a week.

Info from MothererNature.com.

Green Beans may be other colors as well as green hence their other nome, String beans.(Last year we had gorgeous purple ones!) String beans have long, edible pods and small inner beans. They're a good source of Vitamins A, C, K; folate and fiber.

To prepare green beans, snap off ends of pods by hand or trim with a small knife. Some also have strings that need to be removed before cooking. Very fresh beans are best boiled or steamed to retain their color and flavor, but older beans are more flavorful when braised or roasted. Fresh green beans make a tasty raw snack.

Refrigerate green beans no more than a few days in a loosely sealed plastic bag. Before using, wash well.

Info from Simply in Season.

Mediterranean Beet Salad
by Rebecca
This is a recipe that I pieced together after eating this amazing beet salad at Tillie's coffee shop in Clinton Hill. I've since spoken to a friend of mine who does most of the cooking there, and it turns out I got it just about right. The quantities may be a little off because I cook by taste but I tried to take notice when I made it last week.

4 medium size beets
1 cup of beet greens
2 tbsp. tahini
juice from 1/2 lemon
1/2 medium sized granny smith (or other tart) apple
salt and pepper to taste
(I think Tillie's adds a little olive oil but I think that the oil from the tahini is plenty.)

Wash the beets thoroughly, removing the tip and the top of the beet below the stalk.
Roast the beets in a 450 degree oven for about 45 minutes or until a fork pierces the largest beet easily.
Let the beets cool and then remove their skin. (Be careful to protect your clothing or stainable countertops or kitchenware. If you've never cooked beets before, you'll soon learn why they were used as an early textile dye. And as a side note: they will also tint your digestive system, if you know what I mean.)
Cut the beets into 1 inch chunks.
Cut the apple half into 1 inch chunks.
Add the rest of the ingredients.
Refrigerate. (I think it tests MUCH better chilled.)

Arugula Coleslaw
Recipe from VegWeb.com
Serves 4
Fresh, nutty, crunchy.

bunch of fresh arugula
1/2 head of cabbage
1 cup mayo
1/4 teaspoon pepper
1/4 teaspoon salt

Shred cabbage with grater/chopper and set aside.
Rinse arugula and cut off stems. Roll arugula length wise into rolls. Cut roll with sharp knife to make shreds.
Mix mayo, salt and pepper, arugula and cabbage together.

Green Beans with Fresh Dill
Recipe from Recipezaar.com
Serves 4

9 ounces fresh green beans
1/3 cup vegetable broth
3 tablespoons chopped fresh dill
2 tablespoons margarine
salt & freshly ground black pepper

Place fresh green beans in a saucepan with vegetable broth and dill. Cover; bring to a boil.
Separate green beans with a fork, reduce heat and simmer for 10 minutes or until tender.
Drain.
Stir in margarine, adding salt & freshly ground black pepper to taste.
Serve and enjoy!

Lebanese Stuffed Swiss Chard
by Retu
Serves 10

40-50 leaves swiss chard leaves
1 cup rice, washed & drained
1/2 cup chickpeas
1/2 cup vegetable oil
1 1/2 teaspoons salt
1/4 teaspoon pepper
6 green onions
1 cup lemon juice
2 tablespoons dry mint
3/4 cup parsley, finely chopped
water

Using fresh Swiss Chard, place leaves in hot water for 10 minutes to soften for rolling (if the leaves are too large cut in half).
Remove the ribs from the leaf.
Set leaves aside.
Drain chick peas.
Combine the skinned chick peas, half of the lemon juice, and all other ingredients except Swiss Chard and water.
Mix well.
Place a tablespoon of the filling lengthwise on a leaf bringing the edges about 1/2 inch toward the centre and rolling as fingers.
Arrange in saucepan, alternating the direction of each layer.
Add the other 1/2 cup lemon juice and enought water to reach just below the level of the last row.
Bring to boil, then cover and simmer for 45-60 minutes .
All water should have evaporated.
If not, remove lid and simmer for a further 10 minutes.
Place a plate over top of the pan and holding plate and pot securly together, turn upsidedown so all the rolls remain in the same mold on the plate as the pan.
Serve with yogurt.

Radish and Squash Papusas
A Central American Recipe by Retu

2 c Masa harina (corn flour)
1 1/2 c Warm water
1 T Ground cumin,-lightly toasted cumin seed
Salt and pepper to taste
6 oz Ranchero cheese, or mild -melting cheese such as Monterey jack, grated (2 cups)
1/2 c Chopped cilantro
2 cups shredded radish and squash

1. In a mixing bowl, mix together the masa harina, water, cumin, and 1/2 teaspoon salt and stir into a manageable dough.
2. The dough should be soft but not sticky; add more flour if needed.
3. If dough is dry and hard to form, add more water.
4. To make 4-inch round papusas, put about 1/2 cup of the dough in your hand for each papusa.
5. Roll into a ball and flatten in your hand.
6. Put 1/3 cup cheese, 1/3 cup radish squash mixture, 1 teaspoon cilantro, and salt and pepper to taste in the center of flattened dough.
7. Work the edges up over the filling and again form a ball, completely enclosing the filling.
8. This takes only a few seconds.
9. Flatten each ball to about 1/4 inch or less and cook the papusas on a hot, lightly oiled griddle for about 3 minutes per side, or until both sides are lightly browned.
10. Serve warm with salsa or pickled cabbage slaw.

Extra! Extra! Newsletter & Web Volunteers Needed!

2007-07-09T18:14:00.000-07:00

If you haven't signed up for stand shifts to fulfill your volunteer requirement, working on the newsletter/ website committee is a great way for you to contribute to the success of our CSA!

The following Bed-Stuy CSA volunteer positions need to be filled. We are looking for someone to commit to these position for the entire CSA season. Please email Olivia at sugarshakes@gmail.com if anything calls out to you.

If you've already scheduled to fulfill your CSA requirement by working at the stand, but would like to contribute to the newsletter/ website in any way on a more flexible basis, please reply too. I think the Veggie Guru and the Recipes Guru could us the most assistance throughout the season, so if you could help them, that would be great!

Veggie Guru: Compile storage, cleaning, and preservation info for CSA veggies. Also get a picture for each vegetable. Info goes into "What's new this week?" section

Web Guru: Post newsletter text to Google Group. Create veggie tip pages (containing pictures, recipes, storage, cleaning, and preservation info for CSA veggies) on website using content from newsletter. Create page on website that records what came in CSA share each week.

Recipes Guru: Create a collection of recipes that can be made using CSA veggies. In addition to finding recipes online or using original recipes, accept recipes from members as well. Coordinate with web guru to get recipes on the website. Also, be sure to select 4 recipes for each week's newsletter.

Assistant Managing Editor: Collect newsletter content from each section's writer. Check for typos and other errors. Compile into single simple RTF document (no formatting). Send this to me along with Jpgs of pictures. Then layout content onto newsletter template. Save as a word document and send to Lauren by 5pm Friday for copying.

Documentarian: Commit to take a couple of photos for CSA a week. Pictures of members at pick-up stand and photos of veggies are great. Please try to be available for taking photos at CSA events or arrange for someone else to do so if you can't attend. Also responsible for working with web guru and myself to archive pictures. Anyone who owns a digital camera and has a desire to release her/his inner-tourist can do this. You don't need to be Man Ray or anything.

Cooking Demo TODAY!

2007-07-07T00:42:00.000-07:00

Today (Saturday, July 7th), Community Food Educator and Bed-Stuy CSA Member Madea Allen will be doing a cooking demonstration at the CSA Stand on "cooking with swiss chard." She will be at the stand from 12noon - 1:30pm, so stop by to pick up your share during those hours if you'd like to learn a new AMAZING recipe for your swiss chard!

July 7, 2007 Newsletter: Goodness Greencious

2007-07-06T20:42:00.000-07:00

CSA Week 4 (Cycle B)

This week's share includes peas, a bag of mixed cooking greens, collard greens, and kale. Hector promises that we'll soon have heartier veggies like eggplant and squash, but in the meantime let's rejoice in our green bounty.

I'm turning green. I can't take it! What's the reason I should eat leafy greens again?
According to a fact sheet by the Center for Disease Control, leafy greens are an excellent source of vitamins A and C. (Check out the fact sheet for more in-depth nutritional analysis.)

Vitamin A, also called retinol, helps your eyes adjust to light changes when you come in from outside and also helps keep your eyes, skin and mucous membranes moist. It also has antioxidant properties that neutralize free radicals in the body that cause tissue and cellular damage. (Info from LifeClinic.com)

Vitamin C, also known as ascorbic acid, helps to heal wounds, prevent cell damage, promote healthy gums and teeth, and strengthen the immune system. It also helps the body absorb iron. Recent research has indicated that vitamin C may be associated with delayed aging and disease prevention by destroying 'free radicals'-the molecules associated with aging and cell damage. (Info from LifeClinic.com)

Kale and Collards are rich in calcium. Calcium is one of the main nutrients that the body requires in order to overcome the problems of high blood pressure, heart attack, premenstrual syndrome and colon cancer. Calcium also helps keep bones and teeth strong and healthy. Most people do not have enough calcium in their diet. Bed-Stuy CSA members do not have this problem!

What's new this week?

Swiss Chard is actually the leafy part of a beet that's been grown for its green production. Chard is extremely perishable, so keep refrigerator storage time to a minimum. Store unwashed leaves in plastic bags in the crisper for 2 to 3 days. The stalks can be stored longer if separated from the leaves. Chard packs a huge amount of vitamin A. It is also surprisingly high in other minerals including calcium, iron, magnesium, phosphorus and potassium.

Young tender chard leaves can be eaten raw adding a beet-like flavor to salads and sandwiches. Chard can be used in place of spinach in any recipe, although chard will need to be cooked a bit longer. When cooking older chard, the stems require longer cooking time than the leaves.

What's cooking this week?
Cooking greens can be used pretty much interchangeably in most recipes, though the cooking time may vary according to the thickness of the leaf. For example, if you were using swiss chard in a recipe that originally called for collards, you would reduce the cooking time.

Swiss Chard With Raisins and Pine Nuts
Recipe from Recipezaar.com
Serves 4

1 1/2 lbs swiss chard (preferably rainbow or red)
1/2 cup pine nuts
3 tablespoons olive oil
1 medium onion, finely chopped
1/4 cup golden raisins, chopped
1 cup water

Tear chard leaves from stems, then coarsely chopped stem and leaves separately.
Toast pine nuts in a heavy pot over moderate heat, stirring constantly until golden, about 1.5 to 2 minutes.
Saute onion in oil for about 1 minute, then add chard stems and cook, stirring occasionally for 2 minute.
Add raisins and 1/2 cup of water and simmer, covered, until stems are softened, about 3 minutes.
Add chard leaves and remaining 1/2 cup of water and simmer, partially covered until leaves are tender, about 3 minutes. Serve immediately.

Chard Salad Morocco
Recipe from Recipezaar.com.
Serves 4-6

1 1/2 to 2 lbs swiss chard, washed, chopped
2 tablespoons vegetable oil
1 tablespoon minced fresh garlic
1 tablespoon paprika
2 teaspoons ground cumin
2 tablespoons fresh lemon juice

Boil the chard in salted water until tough stems can be pierced with a fork. Drain, pressing on the chard to squeeze out water.
Heat the oil in a large skillet and saute the garlic gently until golden. Add the chard, paprika, cumin, lemon juice, salt and pepper to taste and mix well.
Cook for 5 minutes, stirring occasionally. Let cool. Serve at room temperature or chilled.

Portuguese Kale and Potato Soup
Recipe from CancerProject.org.
Serves 8

4 cups water or vegetable broth, divided
1 onion, chopped
10 garlic cloves, minced
1 chipotle pepper in adobo sauce, seeded and finely chopped
2 russet potatoes, peeled and chopped
1/2 teaspoon salt (optional)
4 cups kale (stems removed and finely chopped)
1 cup crushed tomatoes or tomato sauce
6 ounces Gimme Lean sausage style, or other sausage-style meat substitute

Heat 1/2 cup water or broth in a large pot and add onion, garlic, and chipotle pepper. Cook over high heat, stirring often, until onion is soft, 3 to 5 minutes.
Add remaining 3 1/2 cups water or broth, potatoes, and salt, if using. Bring to a simmer, then cover and cook, stirring occasionally, until potatoes are tender when pierced with a knife, about 20 minutes.
Add kale and crushed tomatoes or tomato sauce. Stir to mix. Cover and cook until kale is tender, about 5 minutes.
Crumble vegetarian sausage into the soup, stir to mix, and heat until very steamy.

Kale and Toor Dal
Recipe from the Fat-Free Vegan Kitchen.

1 cup toor dal* (may substitute red lentils)
4 cups water
1 bunch kale, washed, center rib removed, and sliced or chopped
1 tsp. canola oil
1 tsp. cumin seeds
1 tsp. black mustard seeds*
1 tsp. chopped garlic
1/2 tsp. coriander*
1/2-1 tsp. red chili pepper or cayenne
1/2 tsp. ground cumin*
1/8 tsp. fenugreek*
1/4 tsp. asafetida*
1/8 tsp. freshly ground black pepper
salt to taste

Cook the dal in the water until it is soft, about 30-40 minutes. Use a blender or hand blender to completely puree the dal in its water. Set aside.
In a deep skillet or wok, heat the oil over a medium-hot burner. Add the cumin and mustard seeds and the garlic, and cook for one minute. Add the kale and stir. Add one tablespoon water and cover the pan. Stir every minute or so, and cook until the kale is wilted, about 4 minutes.
Add the dal and remaining ingredients to the kale. Cover and cook for about 10 minutes. Serve over rice.

*You can find these foods and spices at Indian grocery stores. According to a listing of such stores, there's one at 1228 Fulton St. btw Nostrand and Bedford called Taj Grocery, but I haven't been there yet to confirm.

Bonus Community News!
Today, Saturday, July 7 12 Noon - 1:30 PM.
Join us for a Swiss Chard Cooking Demo at the stand featuring CSA member and Community Food Educator, Madea.
Now- Sunday, July 8 10 AM- 9PM.
The International African Arts Festival continues at Commodore Barry Park (Navy Street, btw Park and Flushing Avenues). Bed-Stuy CSA friend, Herbal Wysewomon, and Community Food Educator Yonnette Fleming will be among the many merchants selling handmade crafts, internationally traded goods, fine arts, fashion & food from across the Diaspora.

David and Nicole's Macon Street Pasta & Peas

2007-07-01T07:57:00.000-07:00

Here’s something we came up with for our share of peas and part of the spring onions—it was too catch as catch can to call a recipe but…

1 Bed-Stuy CSA share of Peas
1 tbsp Butter
1 small spring onion
¼ cup or so fresh goat cheese
pasta (probably best with a [bit-sized] shape like penne or bowties rather than spaghetti or linguine, etc.)
fresh thyme
parmesan (optional)
salt and pepper

Set water boiling for pasta (we used penne)
Remove peas from pods
Cut the smallest of the spring onions in half and then thinly slice the halves
Warm about 1 tbsp of butter in a pan over medium-high heat, adding the onions once the butter starts to bubble
Sauté the onions for about a minute (they should not change color), then add the peas and salt and pepper, stirring everything in the butter so it’s coated
Add about 2 tbsp of water, cover the pan, and lower the heat to medium-low, cooking until the peas are just soft enough to eat
Before draining the pasta, reserve about ¼ cup of the pasta water, and use that to soften the goat cheese in a bowl, to which you can then add first the pasta and then the peas
Throw in a little bit of fresh thyme at the end and, if you like, a little bit of grated Parmesan

The peas, by the way, were fabulous. That’s something that can’t be mentioned enough about Hector’s produce: it just tastes great.

Editor's note: What are you cooking? Send recipe to sugarshakes@gmail.com and I'll feature it in the blog. If you've cooked up this recipe, leave a comment.

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

2007-06-30T04:59:00.000-07:00

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)

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.
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.
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)

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).
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.
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.
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.
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.
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.
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.
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

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.
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.
When cool enough to handle, squeeze out excess liquid.
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!

2007-06-23T04:45:00.000-07:00

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

Wash greens.
Tear or cut greens from their stem.
Meanwhile, bring 2 gallons of water for each pound of leafy greens to a rolling boil.
Immerse wire basket, blanching basket, or mesh bag containing vegetables. Do not add so many vegetables that the water stops boiling.
Count 30 seconds blanching time from when the greens are immersed in the vigorously boiling water.
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.
Cool greens immediately in pans of ice water for the same time used for blanching (30 seconds). Keep water ice cold for chilling.
Drain the greens thoroughly. Extra water will form too many ice crystals.
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.
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)

Using a mandolin or box grater, shred the radishes and carrots.
Cut the celery into matchstick-size pieces. Toss the vegetables together in a medium bowl.
In a small bowl whisk together olive oil, vinegar, celery seed and salt and pepper. Pour over vegetables and toss.
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

Cut stems into 1-inch pieces and slice leaves coarsely.
Heat wok or heavy frying pan. Pour oil in. Add stems and toss over moderately high heat until somewhat softened, about 2 minutes.
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

Sprinkle the sesame seeds onto a plate and press the tofu slices into the sesame seeds, to coat.
Mix together all the dressing ingredients.
Put both the frying pan and grill-plate on a medium high heat and brush with the olive oil.
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.
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.
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

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.
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

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?

2007-06-16T09:10:00.000-07:00

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

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.
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.
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.
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.
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!

2007-06-14T19:43:00.000-07:00

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

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.
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.
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

Place the Vitamin Greens in a steamer basket set over simmering water. Cover and steam 5 minutes.
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

Melt margarine in stock pot over medium heat.
Add onion - saute until onions are translucent.
Stir in flour.
Add stock, water, salt and onion/garlic powders and Spike seasoning.
Add potato and broccoli rabe - bring back to a boil.
Cover and simmer - stirring occasionally, until potatoes are tender.
Using a potato masher - mash the mixture a bit, leaving some chunks. Use a hand blender for a smoother texture.
Reduce heat to "low" and add soymilk - do not bring back to a boil.
Add black and cayenne pepper. Adjust salt/seasonings to taste.
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)

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.
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

2007-06-06T21:27:00.000-07:00

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

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!

2007-06-06T21:00:00.000-07:00

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.

AMNY.com runs feature on Community Supported Agriculture!

2007-04-02T10:28:00.000-07:00

It's no news that Community Supported Agriculture is where it's at. Still it's great to see that a mainstream publication with great distribution like AM NY is promoting CSAs as a great source of healthy, organic produce.

Click here to read a brief article on CSAs from today's AMNY.

Click here to learn how you can join the Bed Stuy CSA.

Getting ready for 2007!

2007-02-21T21:52:00.000-08:00

News from Lauren Melodia, CSA Coordinator.

The New Year is upon us and while the ground is frozen, Conuco Farm is busy getting ready for the 2007 harvest season. I hope you are having a wonderful winter and that you are getting excited about what lays ahead – warmer weather and fresh, local food!

2007 shares are now available for the Bed-Stuy CSA. While we are still making final touches on the 2007 brochure and flyer and have not officially begun promoting it, I wanted to take the opportunity to reach out to you, as a 2006 shareholder, and invite you to join NOW. Please see below for new developments and changes at the Bed-Stuy CSA and updates from Conuco Farm.

*********************************************************************
1. 2007 Bed-Stuy CSA shares are now available!
2. Help promote the Bed-Stuy CSA in your own way
3. Updates from Hector and Conuco Farm
4. The Core Group & 2007 Volunteer Requirement
5. Price Comparisons from the 2006 season
6. Join the Bed-Stuy CSA list-serv and stay in the loop!
*********************************************************************

1. 2007 Bed-Stuy CSA shares are now available!
Prices are pretty much the same as last year ($400 for a full-share and $350 for low-income households; $20 discount for those paying before March 23, 2007). We have also added a half-share price and system, whereby small families can join at $200 – 250 (depending on income and with a $10 discount for those paying before March 23, 2007) and will pick-up produce every other week. The earlier you can send in your application and payment, the better – as Hector, our farmer, is having to make many investments right now in preparation for the harvest season (see below for an update from him).

Some of the exciting projects we hope to undertake this year include:

Creating a website and email group where fact sheets about each vegetable can be saved, newsletters can be uploaded and recipe books can be organized for members to access.
Creating a “swap box” at the stand so that you can easily trade with other members if there are certain vegetables you want more/less of.
Creating a way for CSA members who live close to each other to comfortably exchange contact information so that they may carpool or take turns picking up their shares.
Providing workshops and cooking demos at local schools and low-income housing developments to encourage low-income membership.
Creating a Revolving Loan Fund, where the CSA will loan money to low-income food stamp recipients to pay for their share upfront.
Donating a share in the form of “Veggie Checks” to either a NYCHA tenants’ association or a local health clinic, whereby 20 low-income households can try the CSA out for a week.
Organizing a farm trip, possibly in coordination with the food pantry where we donate our excess vegetables.
Organizing canning and preservation demonstrations to happen at the pick-up site, so that you can learn how to better utilize your share.
And lots more! Please see the 2007 Membership Agreement and call or email Lauren if you have any questions.

2. Help promote the Bed-Stuy CSA in your own way
In the coming weeks, we will have brochures and flyers available to distribute throughout the neighborhood. Regardless of whether or not you choose to re-join this year, your help in putting up a flyer in your bodega, your church, your school, etc. will make a big difference in helping us meet our membership goal this year. We will be emailing out an official 2007 email announcement, the brochure and flyer in the coming weeks. We will also have copies available to pick-up at the Magnolia Tree Earth Center.

In the meantime, think of the ways you can help promote the CSA: Who can you forward an email to? Where can you put up a flyer? Are there upcoming neighborhood events you are attending where you can make an announcement? Does your church have a place to put brochures about local initiatives? Does your favorite coffee shop or restaurant have a bulletin board?

3. Updates from Hector and Conuco Farm
In November, Hector successfully moved his farm to New Paltz, NY, where he has a 5-year lease on the land. The 5-year lease will enable him to fully invest his time and energy into the land and crops he produces.

I have gone up to the new farm several times since November to build greenhouses, repair farm equipment and experiment with growing baby greens in his greenhouse! We are going to have an AMAZING farm trip in 2007. Hector is back at the NYC Green Market selling sprouts, baby pac choi, specialty salad greens, etc. on Fridays at Union Square and Saturdays at Fort Greene, so stop by to say hi and see what great vegetables are in store for the 2007 season!

4. The Core Group & 2007 Volunteer Requirement
This year, 5 brave shareholders from last year have stepped up to the plate to volunteer their time and help sustain the Bed-Stuy CSA moving forward as “core members.” I hope that their participation makes a stronger CSA that better meets the needs of the shareholders. You will be introduced to them shortly in upcoming emails and at future events. I will remain involved at the CSA Coordinator, but I am thrilled that we now have a Communications Coordinator, Volunteer Coordinator, Events Coordinator and Outreach Coordinator.

VOLUNTEER REQUIREMENT: Each household will be required to give a TOTAL of 4 hours of their time to the CSA by the end of the 2007 season. While we are hoping that most of you can volunteer that time at the pick-up site, we will work with you to find alternatives (mailings, newsletter writing, special event coordinating, data entry, etc.) if it is impossible for your household to volunteer Thursday afternoons or evenings. Our Volunteer Coordinator, will be in touch with you after your membership agreement and 1st payment have been sent in, to pick a volunteer task and schedule.

5. Price Comparisons from the 2006 season
Last year, a woman named Nora volunteered each week to document the 2006 Bed-Stuy CSA share. She logged what each share included and what each item (on average) weighed. Then she went to 4 other grocery stores (NYC Green Market, Whole Foods, Foodtown and MET) and compared the price. You can imagine – many times she could not even FIND the vegetables you received (had you ever seen a Tennessee Sweet Potato Squash before?) and she would compare the item to “comparable products.” In the end, though, she prepared a chart to demonstrate how much your TOTAL Bed-Stuy CSA share would have cost elsewhere. Nora is still completing the final report, which I will share with you at a later date, but I just wanted to let you know (in case you were doubting our claims last year) THE BED-STUY CSA IS A GOOD DEAL!

6. Join the Bed-Stuy CSA list-serv and stay in the loop!
Olivia, our awesome Communications Coordinator for 2007 has set-up a Google group for us to communicate easier. THIS IS NOT A DISCUSSION GROUP (unless everyone else wants it to be???), but rather a way for myself, Hector and the Core Members to easily communicate with you about what’s going on with the CSA. Please join (whether or not you plan to sign up for the 2007 season) by sending an email request to: bedstuycsa-subscribe@googlegroups.com
Also, Olivia has started putting together a Bed-Stuy CSA website! It's not quite finished, but check it out at http://www.bedstuycsa.wetpaint.com