THE BEET: VOLUME 16; ISSUE 11

FULL SHARE & GREEN HALF SHARE

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing

Of CSA Note!

  • We'd love to highlight members in our page! Maybe you have a local business or project and want to be interviewed for the Beet to let us know more about your life and work and interest in the CSA? We'd love it! Let us know at newsletter@clintonhillcsa.org!
  • If you haven't placed an order from Lewis Waite Farm, give it a go! Lewis Waite offers a la carte meat, poultry, dairy, bread, and a number of delicious pantry staples from a variety of farms and small-batch producers. Orders are placed via Lewis Waite Farm’s easy-to-use online platform. You pay as you go, and order only what you want. Delivery to our CSA pick up site is free, and arrives every other week. The next delivery is Thursday, August 3rd, and the deadline to order is Tuesday, August 1st. 

This Week's Share

  • Tomatoes
  • 'Genovese' Basil
  • 'Magenta' Lettuce
  • Garlic
  • Yellow Onions
  • Bicolor Sweet Corn
  • Green Snap Beans (still handpicked!)
  • Kale or Spinach
  • Choice of pointy ‘Carumba’ cabbage, ‘Zephyr’ summer squash, sweet peppers, or eggplant
  • Fruit: Peaches

News from Windflower Farm

I’ve discovered podcasts! Sure, you’ve been listening to podcasts for years, but, as some of you know, good internet service is only just arriving in rural places, including here in Upstate New York. I’m finding all kinds of good stuff: a new favorite is Invisabilia, where two woman explore the hidden forces behind why we behave the way we do. A little more to the point of this newsletter is the Farmer to Farmer podcast by Iowa farmer Chris Blanchard, who interviews small-scale organic farmers (and others) from all over North America. In one recent episode, Chris spoke with Simon Huntley, a software engineer whose company, Small Farm Central, hosts the online CSA sign-ups of more than a thousand CSAs. He has gathered all kinds of data related to CSAs and shareholder experiences and has a good deal to say about why some succeed and others fail. I think he is every bit as invested as we are in seeing the CSA movement grow, and to do that, he says, it (we) must learn new ways to better meet the needs and wishes of CSA members.

The few subjects he believes farmers should pay particular attention to are food value, farm communication, food choices and authenticity. (In last week’s New Yorker piece about the singer Lorde, I learned that it is “smoldering authenticity,” in particular, that people are after!) Choice is something I hope we can improve. You may have noticed that this week’s share entails choices among more than just the greens. Inspired by Simon’s comments, beyond deciding between spinach and kale, you’ll be asked to choose between cabbages, squashes, eggplants and peppers. If we find that giving you options like this is popular, and doesn’t create too many difficulties, we’ll do it more often. Please, let me know what you think at tedblomgren@gmail.com.

Have a great week, Ted  

Veggie News

Can't keep up with all the produce in your share? Take a cue from the Long Island Vegetable Orchestra and start tuning up your harvest. Read all about it in this week's NYT article. 

Member Spotlight

Meet CSA member Grant Braswell, avid rooftop gardener and local real estate agent:

My wife and I joined the CSA as we had just gone into contract on a apartment that was getting built in Clinton Hill. We are both Avid cooks and we're excited for our new kitchen and larger fridge with which to make some magic ( we were moving from a studio in Chelsea). As fate would have it, our building took a year to finish and so for the first summer we came in on the C train to pick up our vegetables and take them back to Chelsea. Eggs and flowers too! Now that we finally live in the area it makes being part of the CSA so much more convenient but the vegetables are still as tasty.

We love getting the fresh greens as we eat a lot of salad at home ( we wish the Tomato season was longer!). The kale and swiss chard are also great for adding two soups or making a stir fry. We skipped the egg share this season but I think we'll be back next year! They just can't be beat, except with a whisk :-)

The neighborhood is a great place to live in New York City but with lower density than a lot of other neighborhoods. It's always pleasurable to walk my dog around the Brownstone lined streets and recognize some of the neighbors. Rents are still attractive enough to inspire up-and-coming chefs to try out something interesting. We still don't have to worry about an overload of Dunkin Donuts and Verizon stores but I imagine that's just one wave  away.

I have been doing a lot of sales in the area including townhomes on Brevoort and in the Navy Yard. I have a contract out on one of the large two-bedroom apartments in the Clinton Hill coops North Campus. We recently rented out a couple apartments in a beautiful Brownstone on Clinton Ave across from the St Joseph buildings. The building is owned by the landlord of our building in Chelsea. I run the top team on Yelp for New York City and I'm so happy to work in the area I live. We hope to be able to grow in the neighborhood and are actively looking for a larger apartment or townhome for our family.

 

THE BEET: VOLUME 16; ISSUE 8

FULL SHARE & YELLOW HALF SHARE

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing

Of CSA Note!

  • We'd love to highlight members in our page! Maybe you have a local business or project and want to be interviewed for the Beet to let us know more about your life and work and interest in the CSA? We'd love it! Let us know at newsletter@clintonhillcsa.org!
  • If you haven't placed an order from Lewis Waite Farm, give it a go! Lewis Waite offers a la carte meat, poultry, dairy, bread, and a number of delicious pantry staples from a variety of farms and small-batch producers. Orders are placed via Lewis Waite Farm’s easy-to-use online platform. You pay as you go, and order only what you want. Delivery to our CSA pick up site is free, and arrives every other week. The next delivery is Thursday, August 3rd, and the deadline to order is Tuesday, August 1st. 

This Week's Share

  • Tomatoes
  • Basil
  • Onions
  • Radishes or Turnips
  • Lettuces
  • Cucumber or Zucchini
  • Choice of Two: Kale, Choy, Collards, or Arugula
  • Sweet Corn (maybe!)
  • Fruit: Blueberries

News from Windflower Farm

If you were to fly over our farm you’d not only see a mix of woods, fields and farmland, as Jan and the boys did not too many years ago, you’d also see the hundreds of ponds that dot the landscape. Every farm has a pond, many put in with the help of the depression era CCC program. One of our farm ponds had been stocked with bass. This summer, just as they have been doing for years, herons have been flying from pond to pond in much the same way a trapper tends his trap line. They swoop in, pause to hunt for ten or fifteen minutes, and then move along to the next pond and the next meal. In particularly wet years, they will cruise the wet ditches along our fields in search of frogs.

A wildlife biologist from the DEC was here last week. He helped me to assess our deer fence and to identify points of vulnerability. He made the observation that deer, once inside, have a virtual paradise here because of the excellent food supply and absence of predators. To right the imbalance, the logical next step would be to bring in a small family of coyotes. He has given us deer tags to use in the event we cannot drive the deer out of the enclosure. I am loath to use them, but I’d rather do that than explain to you why we have no sweet potatoes or lettuce or delicate squash.

So, our proximity to wildlife can be exasperating. Cedar Waxwings will devour every kind of berry crop, including grapes, blueberries and strawberries, the three we are working hardest to develop here. We now realize we’ll have to install netting over each planting in order to get a crop. Jan has installed bird netting everywhere around our barn complex. Barn swallows are everywhere - they nest in the engine compartments of our tractors, on our tub washing machine and the fans in our packing shed, and on every horizontal (or diagonal) beam on our barn. Safe produce handling requires that we prevent them from invading the places where we wash and pack your vegetables.  

That the Upper Hudson landscape is such a rich blending of wildness and domesticity is one of the things that attracted us to this region and, ultimately, to this farm. The wild north of our place offers the best animal habitat and over the years has been the temporary home of black bears, turkeys, martens, beavers, rabbits, foxes, eagles, herons, possums, bobcats, snapping turtles and deer. There are two ponds, two creeks, a cattail swamp and a good-sized woodlot. And it is bordered by hundreds of acres of forest and fields. We do our best not to grow deer food on the few acres of land suited to vegetable production in the northern parts of the farm. Potatoes and onions are our best options. The domesticated southern reaches of our farm are where we grow most of your crops. It’s also where our greenhouses, barns, employee housing and home are. We can hear the coyotes at night, but only rarely do our wild neighbors venture close to home.

If you join us for our open house, I’ll take you on a walk through both the wild and the tame parts of our little farm.

I hope you can make it, Ted  

Please save the date of August 5/6 for our open house on the farm. We invite you to join us and see where your vegetables come from! RSVP to tedblomgren@gmail.com. Camping on the farm is encouraged - all kinds of sites are available within an easy walk of the barns, running water, toilets and electricity. Kids and leashed pets are welcome.  Please bring a dish to pass for the Saturday evening potluck. 

Cooking the Books

 

CSA member Moira Kerrigan sent in this great tidbit:

I wanted to share a plug for the cookbook that gets me through the summer months and helps me use my CSA share in the most exciting, versatile way. The book is called The Vegetable Butcher by Cara Mangini. In it, Mangini goes through the vegetables A to Z and dissects exactly how to prep and store them and then provides lots of incredible recipes for preparing your bounty of veggies. One of my favorite recipes from the book is for a Swiss Chard Crostata with Fennel Seed Crust (NB: this is only for those days when you can bear to turn on the oven!). It's delicious, easy, and cheap to put together! 

FULL SHARE & GREEN HALF SHARE

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing

Of CSA Note!

  • We'd love to highlight members in our page! Maybe you have a local business or project and want to be interviewed for the Beet to let us know more about your life and work and interest in the CSA? We'd love it! Let us know at newsletter@clintonhillcsa.org!
  • Curious about how our CSA is run or interested in becoming more involved? The core group that steers the Clinton Hill CSA will be meeting on site TONIGHT, Thursday, July 20, at 6:15 PM. Stop by and say hello or stay and hear more about what we do! 
  • Please be aware that our (very beneficial!) arrangement with PS 56 covers only the cafeteria where we have distribution. Members should not enter other areas of the school, including the courtyard. We value our relationship with our hosts at PS 56 and hope that members will treat the people who work there, as well as the site itself, with respect.

This Week's Share

  • Sweet Corn
  • Arugula
  • Green Onions
  • Squashes and/or Cucumbers
  • Lettuces
  • Choice of two: Kale, Swiss Chard, Bok Choy, Collards
  • Tomatoes (maybe!)
  • Basil (maybe!)
  • Fruit: Cherries

News from Windflower Farm

Please save the date for our open house on the farm. We invite you to join us and see where your vegetables come from! RSVP to tedblomgren@gmail.com. Camping on the farm is encouraged - all kinds of sites are available within an easy walk of the barns, running water, toilets and electricity. Kids and leashed pets are welcome.  Please bring a dish to pass for the Saturday evening potluck.  

Saturday, August 5th:

CSA members are welcome to arrive any time after noon. 

2:00 pm: First Windflower Farm tour with Ted (tractor and wagon ride)

3:30 pm: Snacks

4:00 pm: Second Windflower Farm tour with Ted (tractor and wagon ride)

5:00 pm: Cocktail hour (byo)

6:00 pm: Potluck. Please bring a dish to share! 

Afterwards, bonfire and live music

Sunday, August 6th:

8-10:00 am: Breakfast provided by the farm staff

11:00 am: Davis Family Farm tour: learn about raising pastured chickens for eggs

Noon: depart for other local sites.

Visit other local attractions, such as the:

Southern Vermont Art and Craft Festival: http://craftproducers.com

Washington County Antique Fair and Flea Market: http://www.fairgroundshows.com/

Local wineries: http://upperhudsonvalleywinetrail.com/

Local breweries: http://hudsonvalleybounty.com/Brewery

Local cideries: http://www.saratogaapple.com/ 

Swimming holes, farmers’ markets, hikes (directions will be provided)

Saratoga Race Track: http://www.saratogaracetrack.com/

Please RSVP to tedblomgren@gmail.com with the number in your party. I hope you can make it.

Have a great week, Ted 

Lazy Summer Recipes

My apartment has officially turned into a summer sweatbox and usually, when it's this hot, I treat my stove and oven like they both have the plague. Avoiding anything that adds heat to my sweltering kitchen, I lean on summer salads with lots of ingredients. With this week's CSA share, I'll probably throw together a corn salad (staying far away from my kitchen while the corn is briefly cooking!)—corn, finely diced tomato, basil, and green onion from the CSA combined with feta, garlic, olive oil, and lemon and served over arugula or lettuce. I also love to make quick pickles, either raw with vinegar, sugar, and salt (and doctored up with whatever spices you like) as in this NYT recipe, or, if you're willing to sweat a little bit, my all-time favorite bread-and-butter pickles from Saveur

 

THE BEET: VOLUME 16; ISSUE 6

FULL SHARE & YELLOW HALF SHARE

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing

Of CSA Note!

  • Curious about how our CSA is run or interested in becoming more involved? The core group that steers the Clinton Hill CSA will be meeting on site next Thursday, July 20, at 6:15 PM. Stop by and say hello or stay and hear more about what we do! 
  • Please be aware that our (very beneficial!) arrangement with PS 56 covers only the cafeteria where we have distribution. Members should not enter other areas of the school, including the courtyard. We value our relationship with our hosts at PS 56 and hope that members will treat the people who work there, as well as the site itself, with respect. 
  • If you have any Beet submissions, please feel free to contribute! We'd love to have our members represented in these pages. Send recipes, neighborhood news, food articles to newsletter@clintonhillcsa.org

This Week's Share

Farmers are busy planting and picking! No share info this week! 

Food Happenings

For those of you sticking around Brooklyn this weekend, there are some good opportunities to get your hands dirty and your farming knowledge expanded:

  • Tinyfield Roofhop Farm is hosting a series of urban farming workshops this Saturday at their rooftop farm near the Navy Yard. Topics include microgreens propagation, vermicomposting, and building raised garden beds. Find more information and a signup link at Edible Brooklyn.
  • The Youth Farm at the High School for Public Service welcomes volunteers this Saturday to help out with composting, seed starting, irrigation, building projects, harvesting, and weeding. The farm's Youth Tillers, summer youth employees, will lead the day and show off all that's in bloom at the farm. More info here.

THE BEET: VOLUME 16: ISSUE 5

FULL SHARE & GREEN HALF SHARE

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing

Reminders:

If you can't pick up your share, that's fine—send a friend (just have them say your name at check-in and be sure to ask about extra shares) or, better yet, find a swap on the Clinton Hill CSA Forum. If you're not yet a member, be sure to request to join so you can get a'swappin and a'sharin. 

Remember take only the amount indicated on the whiteboards to ensure that there's enough for everyone. There's a swap box at the end of the table for those veggies that might not be up your alley (cilantro, anyone?). 

Bring bags for your veggies! We have a few plastic bags for those who forget, but it's important to remember to bring your own bags and containers for your veggies and other shares.

If you have any Beet submissions, please feel free to contribute! We'd love to have our members represented in these pages. Send recipes, neighborhood news, food articles to newsletter@clintonhillcsa.org

This Week's Share

·        Magenta Lettuce

·        Happy Rich

·        Garlic Scapes

·        Dinosaur Kale

·        Cucumbers

·        Summer Squash or Zucchini

·       Koji

·        Scallions

·        Onions

·        Fruit Share: Strawberries and Rhubarb from Yonder Farm

From Windflower Farm

Hi everyone, 

Ted unfortunately didn't have a chance to write a newsletter this week. We've been taking advantage of the beautiful, dry weather to tackle some big cultivating and transplanting projects. We've had a very productive past couple days!

Best, Andrea

Recipe

I really love garlic scapes, those squiggly little wigglers that will have been showing up in the past few shares. (I guess it goes without saying that I also love (?) having bad breath.) My favorite early summer food is garlic scape pesto, which can be tossed with pasta, slathered on crusty bread, or (not for the faint of heart!) spooned into your mouth when it's too hot to do anything but stare into the refrigerator listlessly and sweatily. Most often, I just throw together a mix of scapes, olive oil, lemon, parmesan, salt, and whatever in the nut family that I have on hand—pine nuts, walnuts, almonds are all up to the task. Dorie Greenspan also has an excellent recipe, which can be found here. If pesto isn't your bag (though how could it not be?!), the Crisper Whisperer provides a plethora of options for taming the odiferous and acrobatic green beasts.

THE BEET: VOLUME 16; ISSUE 4

FULL SHARE & YELLOW HALF SHARE

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing

Reminders:

Sign up for your volunteer hours now! The CSA is a community endeavor that runs primarily on member labor. Shifts tend to fill up toward the end of the season, so get your work in now! Sign up HERE

If you're out of town, feel free to have a friend pick up your share for you. Just have him or her say your name at the front desk and be sure to let them know if you have extra shares (fruit, flowers, eggs) to collect, too. 

When you're picking up your share, remember to take only the amount indicated on the whiteboards to ensure that there's enough for everyone. There's a swap box at the end of the table for those veggies that might not be up your alley (cilantro, anyone?). 

Bring bags for your veggies! We have a few plastic bags for those who forget, but it's important to remember to bring your own bags and containers for your veggies and other shares.

If you have any Beet submissions, please feel free to contribute! We'd love to have our members represented in these pages. Send recipes, neighborhood news, food articles to newsletter@clintonhillcsa.org

This Week's Share

·        Kale or Koji

·        Hakurei Turnips

·        Cucumbers

·        Lettuce

·        Scallions

·        Garlic Scapes

·       Swiss Chard or Spinach

·        Yellow Squash or Zucchini

·        Broccoli or Happy Rich

·        Fruit Share: Strawberries and Rhubarb from Yonder Farm

From Windflower Farm

Lettuce, scallions, the season’s first cucumbers, sweet Hakurei turnips (simply slice and saute in olive oil, or eat fresh in a salad) and garlic scapes. And these items, which will likely come in the form of choices: Swiss chard or spinach, kale or Koji, yellow squash or zucchini, and broccoli or Happy Rich. Your fruit share will consist of strawberries and rhubarb from Yonder Farm. I hope you enjoy your share. The cucumbers show a little damage, but they taste good.

I’ve just come in from cultivating sweet corn and green snap beans with my old International 140. The soil was dry and the sun was hot, ideal conditions for killing weeds. Candelaria has dropped off tamales, and Monica has brought over sweet corn with mayonnaise and chiles. Perfect timing. They perform these acts of neighborly kindness regularly, and I am grateful for our good fortune. I snap open a tall “Sip of Sunshine” and enjoy a few moments before heading back out.

Instead of using herbicides, organic farmers pull weeds by hand, they suppress weeds by applying organic or plastic mulches, they kill weeds with fire, and its modern variant – the propane-fueled flame weeder. Some organic farmers spray vinegar, which is a herbicide of sorts, and others spray steaming hot water to kill their weeds. And organic farmers use a variety of hoes: the colinear hoe, the stirrup hoe, the Dutch onion hoe, the push-pull hoe. But, most of all, they cultivate.

To me, cultivating means using a tractor onto which I have mounted one of a number of gadgets designed to bury, uproot or mangle weeds. We use torsion weeders, flex-tine weeders, finger weeders, basket weeders, Dutch hoes on parallelograms, Danish tines, hillers big and small, spiders, beet knives and sweeps of every stripe. Some of these gadgets are mounted behind my tractor, others are mounted on its underbelly where I can see them. Cultivating is something I can do alone, as I did today, when the farm is otherwise empty, listening to Bela Fleck on Pandora. Corn row after corn row, bean row after bean row. Weed after weed buried or mangled. It’s gratifying work.

This morning, Nate and Jan used the steerable cultivator to weed zinnias and sunflowers. Everyone calls it the X-wing. It’s got Dutch hoes on parallelograms. A neighbor made the X-wing for us, and we imported the hoes. We’ll post an image on Instagram soon. The cultivator requires two people – one to drive the tractor that pulls the X-wing and another to steer the X-wing itself. My wife and son are a good team, as are Martin and his son, Jesus. It’s the kind of work that tests communication skills: slower, higher, faster, stop! For husbands and wives, it’s like couples therapy without the therapist. 

Have a great week! Ted  

Recipe

Arch Bernard, Clinton Hill CSA member and bartender at a farm-to-table restaurant in Gramercy Park, passed along a mouthwatering recipe for Strawberry Basil Margaritas, his vehicle of choice for the strawberries that he gets in his fruit share. Simple, delicious, bold flavors, and perfect for July Fourth celebrations. Thanks Arch!

Strawberry Basil Margaritas

2 strawberries muddled in a shaker pint

4 leaves of basil, muddled between your thumb and palm, then thrown in with the strawberries

2oz tequila (I used Herradura Reposado but any blanco or reposado will do)

Juice from 1 whole lime

3/4oz simple syrup

Splash of triple sec

Shaken with ice and poured into a rocks glass

THE BEET: VOLUME 16; ISSUE 3

FULL SHARE & GREEN HALF SHARE

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing

Reminders:

Sign up for your volunteer hours now! The CSA is a community endeavor that runs primarily on member labor. Shifts tend to fill up toward the end of the season, so get your work in now! Sign up HERE

Bring bags for your veggies! We have a few plastic bags for those who forget, but it's important to remember to bring your own bags and containers for your veggies and other shares.

If you have any Beet submissions, please feel free to contribute! We'd love to have our members represented in these pages. Send recipes, neighborhood news, food articles to newsletter@clintonhillcsa.org

This Week's Share

·        Kale varieties

·        Broccoli

·        Squashes

·        Swiss chard

·        Hakurei turnips

·        Potted Herbs

·        Fruit Share: Strawberries

Eggs and Fruit are here! Come pick up if you have these optional shares. Flower Shares will start in the coming few weeks. 

From Windflower Farm

Our farm season starts at the end of February, when we dust the snow off our greenhouses, test fire heaters and fans and water supplies, and sow our first onion and tomato seeds. We spend the first 60 days of the season in the greenhouse producing the tens of thousands of seedlings that will fill out our fields once the outdoor growing season gets underway in late April. It might be winter outside, but in the greenhouse it feels as though we’ve taken a trip to the deep south.

The next sixty days of the season - the last two months of spring - are always something of a marathon here at Windflower Farm. This is the part of the season when this vegetable farmer’s life is at its most hectic and stressful. Our target first planting day is April 21st, when any remaining snow is usually confined to north-facing hedgerows, and by June 21st, the start of summer, and longest day of the year, we hope to have the farm fully planted to all but the later successional crops and to have made several deliveries to the city.

Here is a short list of our accomplishments to-date: we have planted about two acres each of "Irish" potatoes, sweet potatoes, onions and other alliums, winter squashes, various greens, sweet corn and cut flowers. We have planted an acre or so each of green beans; root crops like beets, carrots and radishes; Brassicas (cabbages and broccoli); and Cucurbits (cukes, zukes and melons). And we’ve made several smaller plantings of arugula, celery, mustard mixes and herbs. We’ve planted two large greenhouses to tomatoes and a third to cut flowers. And we’ve planted 24 small greenhouses (150’ long structures we call “caterpillar tunnels”) to a combination of tomatoes, peppers, eggplants, cucumbers, basil and cut flowers. In addition, we put in a new quarter acre of elderberries and a half acre of table grapes. It’s been a busy 60 days!

Those first 60 days in the field tell us much about how the season will go. And so I thought I’d share some slightly scattered observations and give you a sense of what to expect. Mother Nature, a full partner in the farm, gave us some challenges. It was an unusually cold and wet spring, as you know, which threw off our planting schedule and will delay some (but certainly not all) harvests. So, where are we? 

I expect tomatoes, peppers, chiles and eggplants, in particular, to be a little later than usual, but our use of tunnels has been helpful and you should see these items showing up in early August shares. I’m grateful for the recent arrival of warm sunny weather. It is bringing on squashes and cucumbers a little earlier than expected. Squash starts this week, cucumbers should start the week after. 

Greens, strawberries, alliums, cabbages and potatoes all like cool, wet springs, and they are happy, if slightly delayed. We are trying to avoid giving you too many greens, but we continue to send them because we want to fill out your shares. Green onions will be showing up fairly soon and will become a regular weekly feature. Sweet corn does not like cool temperatures, nor do beans, and they will be later. My fear is that my four corn plantings all comes in at once! Garlic scapes are coming next week, and garlic bulbs a month after that, right on schedule. Kohlrabi continues to mature, turnips start this week, beets are coming soon, and carrots will start in early August. Eating seasonally is always full of surprises.

Every week, we’ll post an image or two from the farm on Instagram (here). You can also find us on Facebook (here), where you’ll find recipes and can exchange information with farm staff and fellow CSA members. You can reach the farm by sending an email to Andrea, our membership coordinator, at windflowercsa@gmail.com.

Enjoy the week. Best wishes, Ted and Jan

 

THE BEET: VOLUME 16; ISSUE 2

FULL SHARE & YELLOW HALF SHARE

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing


Reminders:

Sign up for your volunteer hours now! The CSA is a community endeavor that runs primarily on member labor. Shifts tend to fill up toward the end of the season, so get your work in now! Sign up HERE

Bring bags for your veggies! We have a few plastic bags for those who forget, but it's important to remember to bring your own bags and containers for your veggies and other shares.

If you have any Beet submissions, please feel free to contribute! We'd love to have our members represented in these pages. Send recipes, neighborhood news, food articles to newsletter@clintonhillcsa.org


This Week's Share

  • Swiss Chard or Broccoli Rabe
  • Scallions
  • Lettuces
  • Lacinatio (Dinosaur) or Red Russian Kale
  • Arugula
  • Green Kohlrabi
  • Potted Herbs
  • Fruit Share: Strawberries

Eggs and Fruit are here! Come pick up if you have these optional shares. Flower Shares will start in the coming few weeks. 

From Windflower Farm

As you’d imagine, we have daily encounters with wildlife here on the farm. Last weekend, as I was returning to the field to work on our sweet potatoes, I saw a doe and her spotted twins bedded down in the rye stubble in the field next door. It was bad news for us; deer love sweet potato vines and could easily destroy our entire crop if given enough time. I knew to be alert to them because deer had been eating our celeriac in a nearby field. But I was a little surprised. Last year, I spent quite a bit of money on a perimeter fence to avoid just such an event. Apparently, gates had been left open. Deer don’t associate tractors with danger, so I was able to get quite close. The doe eventually darted off, leaving her little ones to hunker down, trying to be invisible, a strategy for which all those spots might be helpful. But they were only a couple of weeks old and easy to catch. Warm, soft, boney-ribbed, all legs, and wild, they bleated loudly once I got them into my arms. Fifty yards away or so, the doe snorted and stomped, while the fawns wriggled and kicked. One got away and disappeared in the brush. I set the other little one just outside the gate, hoping the doe would lead them out once I was no longer a threat. At that point, I thought, I would close the gate, locking them outside of our farm and away from your vegetables. All were gone when I returned an hour later to close the gate, leaving no indication whether they had found a hiding spot within my perimeter or without.

This week’s share contents.

This week you’ll be getting Swiss chard or broccoli rabe, depending on what you got last week, scallions, lettuces, your choice of dinosaur or Red Russian kale, arugula, green kohlrabi, and your choice of another potted herb. Next week, you’ll get more spring salad crops, including sweet Japanese turnips, garlic scapes and spinach. Our cucumbers and zucchinis are doing well, and they should begin showing up with broccoli during week four or five. Our Chandler strawberries continue to come in and will be in your fruit share. As our organic early variety slows, we’ll reach out to Pete at Yonder Farm to provide later strawberries and rhubarb. Cherries and blueberries will come in afterwards.  

Every week, we’ll post an image or two from the farm on Instagram (here). You can also find us on Facebook (here), where you’ll find recipes and can exchange information with farm staff and fellow CSA members. You can reach the farm by sending an email to Andrea, our membership coordinator, at windflowercsa@gmail.com.

Enjoy the week. Best wishes, Ted and Jan


NEIGHBORHOOD NEWS

Longtime CSA member Julio Grinblatt is showing a series of his beautiful photographs at Minus Space in Dumbo. The series, Pasillos, depicts the experience of his first two years as an immigrant in New York City. Here is the gallery's write up of the show and some great press about Julio and his work. See you there!

THE BEET: Volume 16; Issue 1

THE BEET: Volume 16; Issue 1

June 8, 2017

FIRST PICK UP TONIGHT!

FULL SHARE & GREEN HALF SHARE

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing

This Week's Share

  • Potted Herbs
  • Swiss Chard
  • Lacinato (dinosaur) or Red Russian Kale 
  • Scallions
  • Lettuce
  • Bok Choy
  • Arugula

Egg Share starts this week, Fruit Shares start next week, and Flower Shares start in the next two to three weeks!

From Windflower Farm

Spring greetings from all of us at Windflower Farm! Thank you for joining our CSA – we are very happy that you decided to be with us! It's been a hectic 45 days since our first field plantings, but I believe we are ready! Your first share of the season will be arriving on Thursday of this week.

Your first share will consist of potted herbs, which you can keep on a windowsill, plant in a garden, or use in a dish in the next week or two. There will be more of these during the next few weeks. You’ll get Swiss chard and your choice of lacinato (aka, dinosaur) or Red Russian kale. You’ll also get a bunch of scallions, heads of lettuce and bok choy and a bunch of arugula. Egg shares start this week, too, with fresh brown eggs from the Davis’s pasture-fed hens. Flower shares will start in another two or three weeks. Fruit shares will likely start next week. We would have started with our own strawberries this week, but the rainfall ruined the red-ripe fruit. Don’t worry - there are all kinds of green fruits that will be turning red in the coming heat.

We hope you enjoy your first share of the season. Next week, we’ll be sending more of these salad vegetables, along with broccoli rabe and radishes or kohlrabi. The unusually cold and grey May will keep us guessing about when crops will be maturing this spring and early summer, but we’ll do our best to keep you informed. (My solar panels actually produced more electricity in April than May!)

The first half dozen shares in our 22-week season generally consist of cool-season salad crops. Cucumbers, squashes and sweet turnips will begin to fill out your shares before June is out. Broccoli will be soon to follow. And by the end of July, sweet peppers, tomatoes, eggplants, cabbage and sweet corn should appear regularly in your weekly share. Good things are coming!

In the weeks ahead, I’ll use this space to introduce you to our excellent farm team, and I’ll tell you a good deal about the crops we grow and how we grow them. Every week, we’ll post an image or two from the farm on Instagram (here). You can also find us on Facebook (here), where you’ll find recipes and can exchange information with farm staff and fellow CSA members. You can reach the farm by sending an email to Andrea, our membership coordinator, at windflowercsa@gmail.com. Don’t hesitate to tell us what you are thinking

 

Save the Food!

The amount of produce in a weekly share is awesome but can occasionally feel overwhelming—here's a great website that outlines the environmental consequences of wasting food and helps you avoid doing so with all the bounty that's currently overflowing from your fridge. Check out the storage tips to keep your CSA booty kicking all week long. 

Recipes

Make the most of your kale with 32 delish kale-centric recipes from Bon Appetit. Personally I'm a big fan of lazy person's kale—thrown in a big bowl with whatever grain and cheese you have lying around and finished off with olive oil, lemon, and a little crushed red pepper. 

Enjoy Friday's Full Strawberry Moon!

http://www.bonappetit.com/recipes/slideshow/kale-recipes

THE BEET: Volume 15; Issue 22

FINAL PICK UP TONIGHT

FULL SHARE & YELLOW HALF SHARE

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing


Dear Clinton Hill CSA members,

As our 15th season comes to an end, we'd like to thank you for being a part of our Clinton Hill CSA community. From your enthusiasm and anticipation at the start of the season to your cheerful volunteer shifts to your astonishing generosity in the wake of the fruit share difficulties, we've appreciated everything you've given us this year. In a world of big media, big box stores, and large corporations, the CSA is the essence of small and personal—or, at least, we hope it is. Whether you're a new member trying out the CSA or part of our longstanding crew, we're so happy you've shared the season with us, and we hope to see you again next spring. In the meantime, check out our winter share and see if it's for you, and enjoy the very last distribution of our 2016 season!

     Best wishes,
          The Clinton Hill CSA Core


This Week's Share

  • Yellow or red onions and
  • Leeks
  • Sweet potatoes
  • ‘Delicata’ squashes
  • Choice of:  sage, lemongrass and Rosemary
  • Chiles
  • Spinach and a lettuce mix
  • Choices of two bunches of greens:  kale, choy, chard, escarole, collards and a mustard mix
Season's first snowfall at Windflower Farm - October 27th

Season's first snowfall at Windflower Farm - October 27th

From Windflower Farm

As you already know, this week’s delivery is the last of our ‘summer’ season. On behalf of our staff and the farmers we work with to deliver fruit and egg shares, Jan and I would like to express our thanks to all of you for your membership in the Windflower Farm community. Your purchase of a share in our farm’s 2016 vegetable and flower harvest made possible the employment of some 18 people grateful for the good work of growing healthy food in a sustainable way. We appreciate that you have shared in the adventure of navigating a season long on hot weather and short on rainfall. As is the case every year, there were successes and failures, too many of some things, and too few of others. That you are with us, rooting for us, and that as shareholders you have “skin in the game,” adds immeasurably to the meaning of our labors. We hope you have enjoyed your shares of vegetables, cut flowers, fruits, and eggs and your connection to our farm, and we hope to see you again next year.

We value your thoughts and ask that you provide us with your responses to our end-of-season survey. It should be available midweek next week.

The CSA model continues to thrive because of the active participation of people in their food system. That includes all of you, of course, but there is a special group of you who make a substantially extra effort. In each neighborhood where we deliver, we work with a “core group” of your fellow shareholders who volunteer to organize a school, church, garden or stretch of sidewalk into a weekly distribution site. They promote the CSA, “sell” shares, write newsletters, gather recipes, sort out site logistics, coordinate volunteers, arrange special events and maintain a constant dialog with the farm. They are certainly underpaid, but they are not underappreciated. Our small farm would not exist without their efforts. To them, we say, thank you, thank you, thank you!

This need not be goodbye - winter shares are still available! - but if it is, we’d like to extend our warmest wishes for the season.

Our very best regards, Ted and Jan


Winter Share Sign-Up!

The winter share is comprised of four once-a-month deliveries of our stored squashes, onions, leeks, carrots, beets, turnips, potatoes, sweet potatoes, and fresh salad greens from our greenhouses, along with apples, pears and either cider or jam. We hope you’ll join us!

Sign Up Here


Delicata Squash:  Your new favorite winter squash

Delicata squash are my favorite winter squash.  Their flavor is smooth and slightly sweet.  They only get better when roasted, and best of all- you can eat the skin!  No peeling involved!  To clean, all you have to do is wash & remove the seeds.   Delicata squash are native to North America- originally cultivated by Native Americans.  They are rich in beta-carotene, and a good source of fiber, potassium, vitamins C & B, magnesium & manganese.

Here's a variety of ways to try them, if you haven't all ready.

In a Quiche!  Tho this recipe calls for roasted butternut, delicata can easily be subbed.  I have put it in quiche many times for a sweeter twist on my savory breakfast pie.  Taste and Tell Quiche.

Chickpeas with Delicata Squash, Kale and Coconut milk.  Sauteed and served over brown rice or farrow for a complete and healthy dinner.  From Healthy Green Kitchen

Italian Style- cut in half and baked with cream and parmigiano cheese.

Pan-Asian Style; Miso Sesame Winter Squash.  From one of my favorite cooking blogs; 101 Cookbooks.

Sweet Potato Breakfast Bread!  Do yourself a favor, turn the oven on and make yourself a delicious loaf.  While baking it will make the whole apartment smell good, and when it's done- it will fly off the cutting board.  This bread goes well with all meals- especially breakfast and second breakfast.

THE BEET: Volume 15; Issue 21

FULL SHARE & GREEN HALF SHARE PICK UP TONIGHT

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing


FINAL PICK UP NEXT WEEK FOR FULL & YELLOW HALF SHARES

FINAL PICK UP FOR FRUIT SHARES & GREEN HALF SHARES TONIGHT


Reminders & Links:

Winter Share Sign up HERE!

Lewis Waite CSA Extras: They have a lot of new fall products; including flours, organic chickens, lamb, half baked pizzas, mushroom teas and cheeses!  Sign up for extra goodies to fill out your final share for next week! 

Please take a few minutes to fill out our end of the year survey HERE.  It helps us and Ted prepare for next year's season.

Anniversary Party Postponed! We (The CHCSA Core) have decided to postpone the 15th Anniversary Party for a little bit, we will send everyone a proper invite when the time comes.  In the meantime- if you signed up to volunteer for the party- we would welcome your help at next week's pick up instead.  There is a bit more set up and clean up involved on the final night- as Ted sends the vegetables in plastic bags & cardboard boxes.  Thank you!


This Week's Share:

  • Spinach and ‘Lollo Rossa’ lettuce or a lettuce mix
  • Leeks, garlic and onions
  • A choice between potatoes and beets
  • Your choice of three greens: kale, choy, chard, escarole, collards and a ‘Tokyo Bekana’ mix
  • A last taste of summer – peppers, chiles, cilantro and a tomato
  • Fruit Share: Cortland Apples & Bosc Pears

 

Letter From Windflower Farm:

It has rained for two days and now a cold wind is blowing. The brilliant red and orange leaves of last week have fallen, and, although our young cover crops are a bright green, the larger landscape is becoming a more muted gold. A light snow is expected on Thursday morning. We are all taking a little more care with our clothing selections – gloves, hats, sweaters and rain gear litter the staff room. The tunnels have been battened down and soon we’ll apply additional layers of covers over our baby greens. The field season is clearly winding down. The local farm staff is looking forward to a short break before preparation of winter shares begins. The staff from Laguna Prieta, in Mexico – Martin, Monica and Martin Jr. – are excited to be heading home, where family and sweethearts await them. And after their reunion, and a week or so of rest, they have a family farm to attend. Martin grows the subsistence crops, corn, beans and squash, with which he feeds his family and their livestock, and the cash crops, onions and cabbage, which he barters at the local store. Soon, it will be harvest time there, but because his family is large, Martin says, the work does not take long and there is plenty of time for relaxation and festivities.

The “off season” for us means turning our attention to the tractors and equipment that require maintenance. That and a small barn upgrade will keep me busy this winter. But Nate has some more creative endeavors in mind for his spare time. He is a part of the “makers” movement, and is interested in small DIY electric planting and harvesting aids and tractors. So, he’ll be in our workshop for much of the time from November through next April, and I’m really curious to see what he makes for our next season. When she’s not catching up with the farm’s accounting, Jan, too, will keep busy in her workshop. But, her interests are a little more multidimensional than ours, and she’ll be focused more on art this winter.

I hope your “off season” is every bit as exciting as ours.

Best regards, Ted


Recipes to warm you up:

It's definitely time to put your slow cooker out on the counter if you haven't all ready done so.  Coming home to a hot, home made meal is one of the most satisfying feelings.  There's a lot of things you can do with a good slow cooker that you may not have thought of such as:

Apple Crisp.  By using paper towels under the lid; you can keep the top crispy, and the bottom warm and gooey.  Here's a guideline which you can alter however you want to make your family's crisp just right.

Chocolate- Pear Cake.  It's just as good as it sounds.  And sometimes it's ok to have cake for dinner, or at least before.

Spice up your holiday party with some slow cooker mulled cider.  Mulled cider goes well with all fall and winter festivities or to warm up the family after a long day out in the snow/ colder weather.

Finally- here's a great comprehensive list of 50 delicious slow cooker meals put together by ohmyveggies.  I love this list because it's organized by courses: Mains, sides, breakfasts & desserts.

THE BEET: Volume 15; Issue 20

FULL SHARE & YELLOW HALF SHARE PICK UP TONIGHT

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing


A Few Reminders:

Please Sign up for our Winter Share:  https://windflowerfarm.wufoo.com/forms/m1xr27rk05nzoa8/

The winter share is four once-a-month deliveries of root crops (our own stored roots, bulbs and tubers), fresh salad greens, apples, pears and either cider or jam. We hope you’ll join us!

Halloween Party!  Next Week On Site during Distribution:  We'd love to see our youngest members in costume, and anyone else who want to dress up!  All festivities are welcome!

November 1:  CHCSA 15th Anniversary Party - Save the Date!


CHCSA Survey

Please Take our end of the season survey.  It's quick (less than 15 minutes) and helps us and Ted improve our CSA for next season.  Click Here to Begin!


This Week's Share

  • ‘Magenta’ lettuce
  • Garlic and fennel fronds
  • Butternut squash
  • Carrots
  • Kale, choy, chard, radicchio, collards and mustard mix
  • Fennel bulbs or beets
  • Onion bulbs or leeks
  • Potatoes or sweet potatoes

 

Letter From Ted & Windflower Farm

We wrapped up the planting of our winter greens on Monday. We have planted eleven small greenhouses and three larger ones. I’ll post images to our Instagram page this week. We’ve planted one kind of spinach, two kale varieties, three lettuce mixes, two choy varieties and Swiss chard. We don’t heat our greenhouses. Instead, we plant them now, which is timed to bring them all to maturity by Thanksgiving, and then allow them to “rest” under floating row covers until harvest at any point during the winter. In this way, we can have fresh greens in a Northeastern winter without the use of electricity or fossil fuels. It’s wonderfully rewarding to be able to head out my back door on a cold January afternoon, walk across a snowy lawn to a greenhouse, and harvest a bowlful of fresh salad greens.

We will begin planting garlic later this week. Between now and the end of the season, we will either plant everything we have left or send it to you (you should get garlic every week until the end of the season). We expect to plant eight or nine 400’ beds. Nate fertilized and pre-shaped the beds two weeks ago, and I’ll lay the mulch and drip irrigation tomorrow. Once planted and covered, there is little for us to do except uncover and weed in the spring. This is the garlic that will provide next spring’s scapes and next fall’s bulbs.  And next week, we will begin planting much of next year’s onion crop. Perhaps more about this in weeks to come.

We have been spending more and more time in the kitchen with the return of cool weather. And soups have dominated our fall menus. Tonight, it was Hungarian Mushroom, which actually had very little besides onions from our own farm. But last week’s lineup included much from your shares: Carrot Ginger Dill Coconut Soup, Butternut Squash Soup, Potato Leek Soup, Thai Coconut Lemongrass Soup with Tofu and Broccoli, and On-the-Mend Lentil Soup with Carrots. Later in the week we plan to try a Greens Soup in Coconut Milk with Polenta. We’ve been out hiking among the fall foliage – just spectacular this year! – and find that warm soup in a thermos is just the thing to have along.

Have a great week! Ted  

Fall settling in at the farm.

Fall settling in at the farm.


Recipe Ideas

I too, like Ted, have been making soups.  I love making a big pot, so there's lots of leftovers when times are tight during week night dinners.  This past week I made this delicious Farrow and Navy Bean Soup - it's extremely comforting with a loaf of fresh olive bread, and a simple green salad.

I would also recommend trying African Sweet Potato Stew.  If you've never had it- it may sound strange (there's peanut butter in the soup) but it's incredibly delicious, and economical!  You should have everything you need from the CSA and cupboard basics.  Here's a basic recipe, but there are other more sophisticated variations out there.  It will fill you up!  And it goes well with a fresh loaf of crusty sourdough bread.

Lastly- Here is a phenomenal Butternut Squash Soup recipe, by Bed-Stuy Super Chef, Bryant Terry.  It's by far my favorite variation of this soup.  Instead of apples and onions, he uses Bartlet Pears and leeks- which really show off the richness of the squash, and folding in the coconut milk at the ends gives you a very creamy, rich soup.  Happy Cooking!

THE BEET: Volume 15; Issue 19

FULL SHARE & GREEN HALF SHARE PICK UP TONIGHT

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing


This Week's Share

  • The last of our tomatoes
  • Sweet Peppers or broccoli
  • A braising mix
  • The red crisp head lettuce, ‘Magenta’
  • Kale or Swiss chard
  • Bunched ‘teenaged’ carrots
  • Leeks
  • Sweet Potatoes
  • Pie pumpkins
  • Garlic
  • Fennel bulbs and fronds
  • Fruit Share is Gala Apples & Bosc Pears from Yonder Farm

Sign Up for Winter Shares Here!
 

We hope that you will choose to take advantage of Ted's Winter Share.  It's 4 deliveries, once a month November - February.  It's always comforting to get some home grown veggies & provisions to get you through the chilly months, and to spruce up your holiday meals.


Fall Foliage and Friends at Windflower Farm

Fall Foliage and Friends at Windflower Farm

From Windflower Farms

The first truly killing frost is expected tomorrow night (last week’s was just a dress rehearsal), and tomorrow we’ll be busy applying row covers to the lettuces and other tender greens that will fill out the final shares of the season. It’s one of the latest first hard frosts we’ve ever had, in a year in which temperatures here and around the world have been warmer than ever. It might seem nice to have a warm fall (we are certainly grateful that we are not harvesting in the cold), but these warm seasons come at a cost. Last year’s warmest winter ever produced this year’s buggiest summer ever. Colorado potato beetles and striped cucumber beetles and flea beetles were out of control this year because they survived the mellow winter in large numbers. And they brought diseases and reduced yields with them. Global warming will be challenging for farmers no matter where they are. At Windflower Farm, our expectation is that global warming will bring greater uncertainty and the need to upgrade our spraying equipment and irrigating infrastructure. But back to good news: In the course of deciding what crops to cover today, Nate performed a field inventory of greens. And he reported that we have good looking fall crops of arugula, mustard mixes, choy, kales, collards, chards, spinach, lettuces, radicchio, and escarole – the makings of all kinds of soups, salads and braising greens. We hope you enjoy them.

Have a great week, Ted and Jan


Recipe Ideas: It's Pie Season

Ted's passing the ball with the baking pumpkin he's sending our way, and as the cool winds are here, I think it's finally safe to turn on the oven.  Have you tried sweet potato pie?  Here's a couple variations:  the traditional style from ChowHound,  a basic version from the Times for the minimalist bakers out there, and for those who want something different- try this savory sweet potato pie recipe.  There's even kale in it!  It looks good for breakfast.

Pumpkin Pies: don't wait until the end of November to use that baking pumpkin!  Cut it in half length-wise, oil it down and stick it on the oven (face up)  at 400 degrees for 50- 60 minutes.   When it's done, let it cool, scoop out all the flesh and puree in the cuisinart.  You can then freeze it (and save it for a Thanksgiving pie) or use it right away in one of these recipes and give your Thanksgiving Pie a test drive before the big day!

Traditional Pumpkin Pie Recipe from The Kitchn

19 Variations on Pumpkin Pie compiled by Huffington Post- everything from boozy pies, to s'mores pumpkin pie, to German style Streusel Pie!

Finally, because I don't want the apple lovers to be left out, here's a classic apple pie recipe with 6 variations from Love from the Oven.

Bon Appetit!

 

THE BEET: Volume 15; Issue 18

FULL SHARE & YELLOW HALF SHARE PICK UP TONIGHT

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing


A Few Announcements

Be sure to sign up for your volunteer hours if you haven't already!

EVENTS:  please put our two end-of-season events on your calendar: our Halloween party during distribution on Thursday, October 27 (we'd love to see our youngest members in costume!) and our 15th anniversary party on Tuesday, November 1. More details coming soon. If you've signed up for volunteer hours on site but want to contribute to our party efforts, please get in touch with us at information@clintonhillcsa.org, and we'll get back to you soon! Please don't cancel your on-site distribution hours, though.

And all payments are due now; if you're not sure what you owe, email us at treasurer@clintonhillcsa.org


This Week's Share

  • Arugula                                              
  • Adolescent Lettuces
  • Braising Mix                                      
  • Chiles or Tomatillos
  • Cilantro                                             
  • Yellow Onions
  • Sweet Peppers                                  
  • Miscellaneous Tomatoes
  • Squashes                                          
  • Fingerling Potatoes
  • Fruit Share: Bosc Pears & Empire Apples from Yonder Farm

 

Letter From Windflower Farm

It’s nearly time to sign up for a Windflower Farm winter share. The winter share is four once-a-month deliveries of our own organic salad greens (including kales, spinach, Swiss chard, tatsoi and others), plus winter squashes, carrots, beets, onions, leeks, potatoes and sweet potatoes. Each month, we also include apples and pears (if we can get them) from Yonder Farm, and either apple cider from Borden Farm or jams made from our own organic strawberries and blackberries. To make it even more interesting we’ll occasionally include our own popcorn, black turtle beans, garlic and dried chiles. The winter share is delivered on Saturdays to a location very near your current pickup site. We hope you’ll join us for the winter share. It keeps us off the streets of Easton, money in the pockets of my staff, and it’s really yummy stuff. Look for a sign-up form in the next week or two. 

This week’s share is likely to be the last that includes all the makings of a good salsa. Summer has truly come to its end here; a frost last week left the lawn frosty and singed the tops of our low-lying sweet potatoes. We have nearly completed our fall harvests. In fact, all we have left in the field are sweet potatoes, leeks, bunching carrots and beets, storage turnips and fall greens. Red and orange foliage is popping up in the landscape. Your final tomatoes of the season may come as early as next week. And then it’s on to the crops of fall, starting next week with the likes of sweet potatoes, fennel, carrots and garlic, along with an assortment of greens.

There is a period of time each fall, between the final harvest of our storage crops and the start of winter, when we can complete a project unrelated to our crops. This year, it’s an expansion of one of our outbuildings. In modest stages we try to improve the infrastructure of our farm. This project will give us improved staff living quarters. So, this week, we’ll put the backhoe back on the John Deere and start digging. By this time next week, we should have poured the concrete piers and begun erecting the frame. If all goes well, we’ll have a roof and siding on before the first snowfall.

Have a great week, Ted


Recipe Ideas

As Ted is saying this week is the last week for salsa fixin's, I thought I would recommend a few latin inspired dishes.  For everyone who doesn't want to turn the oven on- try this Mexican Quinoa Salad from The Minimalist Baker.  It has a lot going on to satisfy all the taste buds- sweet, salty, savory, and looks like it could easily keep for lunch the next day.

I love this simple polenta recipe from the Moosewood.  They call for spinach- but you could use any green- and basically suggests you top it with Pico de Gallo.  Go here for Spinach Polenta and here for their killer Pico recipe.  You could also put Tomatillo Mole Sauce on top of this.

For something a little more special- a good weekend dinner, try this recipe from Cafe Pasqual's in Santa Fe:  Grilled Chipotle Shrimp Tostadas.  I was recently in Santa Fe, and had the privilege to eat at Pasqual's; it's everything you've every wanted from Southwest Home cooking. 


Around Town

NYC's Wine and Food festival is coming up!  It's 4 days of food events, celebrity chefs, cooking demonstrations, seminars and workshops on topics all things food related.  And the best part is that 100% of the proceeds go to charity.  When:  October 13-16.  Event schedules and tickets here.

Local Apple Picking:: If you're looking to something a little more intimate and relaxing- here's a list of the best farms in the NYC vicinity for you and your clan to go apple picking!  So many delicious things can be made with apples, and they're all the more sweeter- if you picked them yourself.

THE BEET: Volume 15, Issue 17

FULL SHARE & GREEN HALF SHARE PICK UP TONIGHT

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing


This Week's Share

  • Bunched Baby Lettuce
  • Koji or Mustard Mix
  • Kale
  • Leeks
  • Squashes
  • Purple potatoes
  • Peppers
  • Chiles
  • Tomatoes
  • Sweet corn
  • Macintosh apples and Bartlett pears

Letter from Windflower Farm

The bean and corn season has come to a close here, and summer squashes and tomatoes are winding down rapidly. Temperatures have cooled considerably, and foliage has already begun to turn. In the Northeast, the farm season can shut down quickly. A near freeze Monday morning nearly caught us off guard. Next week, look for mixed baby lettuces, arugula, a mustard mix, winter squashes, potatoes, peppers, tomatoes, onions, garlic and the last of our chiles and cilantro (perhaps a last batch of salsa). In the final five weeks of the season, summer crops will give way to the crops of fall and winter: carrots, beets, turnips, potatoes, sweet potatoes, onions, leeks, garlic, winter squashes, cold-hardy greens and cabbage – all the makings for wonderful soups, stews and roasts. It’s a season of heavy lifting. Roots are dug from the earth. We might have the aid of a harvester, but generally its function is to loosen the crop from the soil around it or, at best, to pull the crop out of the earth and redeposit it on the soil surface. It’s bend-over work: pull it out or pick it up, put it into a tote or bin, lift the tote onto a wagon or pallet, tuck it into the barn. So, our bend-overs are tired. But it is just a passing part of the season, and soon enough we’ll have filled our barns and coolers and garage.    
Fruit shares resumed last week and will continue for a total of six weeks this fall. This week, it’s Macintosh or Goldie apples (if you got one last week, you’ll get the other this week) and Bartlett pears. A variety of other apples and bosc pears and cider are all to come.    

A gentle rain fell this morning. It’s been all too rare this season, and this one was light and short lived. But I think it was enough to insure the germination of our most recently seeded cover crops (this one a mix of rye, oats, peas and vetch) and boost along the young greens (arugula, braising mixes, kales, spinach, Swiss chard, tatsoi and choys) that will fill out your final shares of the season.    

All the best, Ted and the farm team   


Recipe Ideas

I think it's official, with the lower temperatures, and rain that fall is coming, and with fall it's Chili Time!  Here's a few different recipes to try- all involving fresh veggies.

Cookie & Kate's Fresh Veggie Chili

Black Bean Chili with Summer Squashes

The Food Lab at Serious Eats gets the low down on perfecting the perfect chili.

 


Around Town

Chili Pepper Festival at Brooklyn Botanical Garden!

Get your chilies to make Chili!  New York's hottest fall tradition features blazing bands from around the world, including African, Cajun, Latin, and Moroccan beats! Feel the burn as you sample hi-scoville sauces from Brooklyn and beyond, shop for spices at Sahadi's souk, and indulge in the heat of artisanal goodies from chile-chocolatiers.

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Just Outside Town

Tho the weather may be a little gloomy this weekend, if you're looking for something fun to do- I would highly recommend Getting your garlic on! at the Hudson Valley Garlic Festival.  It's in Saugerties NY, just up the NY throughway.  It Saturday and Sunday, rain or shine.  There's farms from all over the Hudson valley selling their heirloom varieties of garlic, and ALL sorts of delicious foods made from garlic.  Also at the festival are food vendors, kids activities, music, and the cute little town of Saugerties itself.  In Saugerties you can stop for lunch at one of the local restaurants, get some delicious home made pickles from The Brine Barrel, or have a brew on the Esopus Creek at the Diamond Mills Hotel.

THE BEET: Volume 15, Issue 15

FULL SHARE & GREEN HALF SHARE PICK UP TONIGHT

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing


Fruit Share's to resume next week! They will be delivered for 6 weeks.


This Week's Share

  • Romaine Lettuce
  • Lacinato or Red Russian Kale
  • Bok Choy or Koji at most sites
  • Carrots
  • Snap Beans
  • Sweet Corn at most sites
  • Sweet Peppers
  • Red Onions
  • Miscellaneous Tomatoes
  • And squashes or cucumbers

 

Letter from Windflower Farm

We have just finished bowls of Mexican beans and rice made by my son, Nate. The vegetables, of course, came from here, and they are all in this week’s share. While we ate, Nate described the progress he had made on a project we started recently. Two years ago, we were able to rent an additional 24 acres of farmland from our neighbor, MaryJane. It’s good land, it’s all within reach of our irrigation system, and it is now enclosed by an 8’ deer fence. One of the best things to come of now having a more farmland than we need to produce your vegetables is that we can dedicate a greater proportion of land to cover crops. Cover crops are plants grown solely for the purpose of improving the health of the soil. They enable us to break disease and pesky insect cycles, suppress weeds, and grow our own fertility. One of our summer cover crops was a mix of oats and peas, which produced lush plantings with beautiful lavender blossoms in three separate fields. We have been keeping it mowed and will let the debris protect the soil during winter. These will be the first fields we’ll plant in the spring. Fall cover cropping is now underway. Nate’s recent emphasis has been on wrapping up our mixed rye and hairy vetch plantings. The rye we sow is the same seed we’d plant if we wanted to grow the grain intended for rye flour. It’s a winter annual that produces a good deal of biomass. Hairy vetch is a legume which has the capacity, with the help of bacteria living symbiotically within its roots, of converting atmospheric nitrogen into plant-available nitrogen. Between now and June, the rye will provide the carbon and the vetch will provide the nitrogen that will be the primary foodstuffs of next year’s crops. It’s rice and beans for the soil – a healthy balance of carbohydrates and protein. Later in the fall, once we’ve lost the window for planting vetch, which does poorly if not given the time to develop a good root system, we’ll plant rye alone, and meet the crop’s nitrogen needs in those fields with an application of compost. If we are to meet our fall cover cropping goals, it will be because we’ll have covered the entire farm by the end of October.

Warmly, Ted


Winter Share Host

We are in need of a host for the winter share! The host should ideally live in Fort Greene or Clinton Hill, and have a small out door space such as a porch, or front area in which to hold all the shares during pick up.  They must be able to be on site for two hours on four Saturdays, once a month, starting in November, as well as be able to take a Louis Waite delivery earlier in the day. The host gets a free winter share.  Email me if you're interested, or for more information!


Food Picks & Happenings Around Town

New York Botanical Garden is hosting a Blues, Brews and Botany weekend!  Come listen to some live blues and bluegrass bands, sample some local craft brews, and listen to talks by expert brewers & garden scientists.

Clinton Hill has it's own small farmers market now!  It's - on the corner of Lafayette and Washington, every Tuesday from 8am- 4pm through November 22.  So if you need a couple of extra veggies to get you through the week- stop by and support our neighborhood! 

New York Honey Week is this week!  For a full list of events click here.  This Saturday at the Rockaways & 86th Street is the Bee Marketplace.  There are Honey vendors, beekeeping talks, food & activities.  Family Friendly.  


Food in the News

I saw this article on the alarmingly high rates of fraudulent fish labeling in Time, and had to share. The short of what's happening is seafood vendors are mislabeling fish in order to get a higher pice, and a lot of time putting the consumer at risk.  Notable- Tilefish, was often labled as red snapper.  Tilefish is on the "DO NOT EAT" list for pregnant women due to it's high mercury content.  In addition, many of the fish that were mislabeled were on the endangered species list.  So- it seems clear, when eating seafood- do your best to investigate your source and proceed with caution.

THE BEET: Volume 15, Issue 14

FULL SHARE & YELLOW HALF SHARE PICK UP TONIGHT

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing


Please Bring Bags! 

We're running low. . .  so if your pile of plastic, paper or re-usable bags is getting too big- please bring some in to share! 

Follow Along!

Join our online community—follow us on Instagram @clintonhillcsa and on Facebook. We love to see pictures of CSA-made recipes and notes on community agriculture!

Sign Up to Volunteer!

The success of our CSA depends absolutely on the participation of our members.  All Full Share households are required to give 4 hours of their time each season. All Half Share households are required to give 2 hours of their time each season! 

If you have not signed up for your volunteer hours for this season, please sign up right away to do so on Volunteer Spot. If your household does not complete your required hours of volunteering, you will not be eligible for early registration next season. Our wait list is over 150 families, and you will likely not get a spot next year. So please, honor your commitment to our CSA and find the time to fulfill those volunteer hours. We can't do it without you!

Sign up Here

All Payments Past Due!

If you're not paid in full by now, please bring a check with you to tonight's pick up- or contact us to let us know when to expect your final payment. 

treasurer@clintonhillcsa.org

Winter Share Host

We are in need of a host for the winter share! The host should ideally live in Fort Greene or Clinton Hill, and have a small out door space such as a porch, or front area in which to hold all the shares during pick up.  They must be able to be on site for two hours on four Saturdays, once a month, starting in November, as well as be able to take a Louis Waite delivery earlier in the day. The host gets a free winter share.  Email me if you're interested, or for more information!


This Week's Share:

  • Kale
  • Corn
  • Tomatoes
  • Lettuce
  • Peppers
  • Onions
  • Garlic
  • Dill
  • Chilies
  • Carrots

Recipes

Late summer is when a lot of produce is in it's prime- especially tomatoes.  It's a good time to make preserves, or fill up your freezer with bounty to last you into the winter.  Personally, I opt for making tomato sauce and freezing it, but you can also just blanch tomatoes, peel them, and freeze them.  They can then later be added to soups, salsas or whatever- and they will keep that sweet summer flavor.  Here's a quick and easy sauce recipe that I use.  You roast the tomatoes with onions and garlic, then let cool and blend!  Or if you want to make it a science- check out this blog on the perfect sauce method from Serious Eats.

Real Simple offers a great tutorial on canning.  Keep the work of your grandma's alive, you'll be thankful in February when everything at the store if from Peru, and isn't tasting that fresh to boot!

Dr. Kitchener's Hot Stuff from Fancy Pantry by Helen Witty

1/4 to 1/3 lb small fresh hot red peppers of any kind

1/2 cup dry sherry

1/2 cup brandy of good quality

1/2 cup fresh lime juice

1/2 tsp salt 

1/4 tsp ground hot red pepper (optional) 

1. Taking due precautions, rinse and drain the peppers. Cut out and discard the stems, being careful to retain the cores and seeds. Slice the peppers roughly into the container of a blender or food processor. 

2. Cover the machine and chop the peppers; gradually add the sherry and brandy, continuing to run the machine until a rough puree is made. Add the lime juice and salt; add the ground red pepper if mild peppers have been used.

3. Scrape the mixture into a clean, dry pint jar. Cover with two layers of cheesecloth, held in place with the band portion of a canning lid. Set in a warm spot in the kitchen and allow to ripen for at least two weeks, better three. 

4. Pour the sauce into a blender and puree. Press it through a fine-meshed sieve and funnel it into a bottle. Cap tightly and store in the refrigerator. It separates a bit; shake before use.  

THE BEET: Volume 15, Issue 13

FULL SHARE & GREEN HALF SHARE PICK UP TONIGHT

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing


This Week's Share

  • Lettuce – two heads
  • Sweet Corn
  • Beets
  • Beans
  • Scallions
  • Tomatoes
  • Basil
  • Peppers

From Windflower Farm

Thank you to all who made the trip to our farm last weekend. It was the highlight of my summer. An image or two can be found on our Instagram and Facebook pages.

The Dog Days are coming to a close: vacations are ending, school is getting under way and the hot, humid, buggy weather that ruins summer greens appears to be behind us. Collards, arugula, the various kales and choys, and mustards of all sorts fall victim to the ravages of flea beetles and the hot, dry conditions of August, and by the end of the month we will normally have harvested or tilled under everything from that family of greens. All of this contributes to the farm looking fairly vacant. (Our garlic and onions and many of our carrots, beets, cabbages and potatoes have been harvested and tucked away.) In the meantime, during the last three or four weeks, in a part of our farm set well apart from the location of our early season greens, we have planted a wide assortment of late summer and fall greens. Direct-seeded salad mixes and arugula are emerging nicely under row covers, and transplanted kales, chards, choys and lettuces are enjoying the cooler nights. The planting goes on: just today, in addition to three kinds of lettuce, we planted bok choy, Koji, Tokyo Bekana and two varieties of Swiss chard. And on the transplanting docket for Thursday are purple mizuna and collards. After this August hiatus, an assortment of salad and cooking greens should find their way into your shares for the balance of the season.

Next week’s shares will likely include cilantro, chiles, onions, garlic, tomatoes, bell peppers, lettuce, escarole (or baby choy), and sweet corn (or beans). Kales and Swiss chard will return to your shares the following week. Your fruit share will resume in the second half of September.

Have a great week, Ted 


Farm weekend photos!  Courtesy of Stephen, Distribution Manager


Spotlight on the Core!

Liz Vento  ::: In-Season Treasurer

Liz and her daughter.

Liz and her daughter.

1.  What's your job in the CSA core, and what does that job entail? 

I am a co-treasurer, currently the in-season co-treasurer.  I collect and record payments before sending them to Farmer Ted. Of course there is other stuff, but that's the majority of what I do during the season. 

2.  How long have you been part of the CSA? Of the core? 

I have been a member of the CSA since 2006, (with the exception of 2007 when I sent my deposit in too late and didn't make it off the waitlist) and a core member since 2009. I started as a distribution site coordinator and then switched to co-treasurer.

3.  Where did you grow up? 

I grew up in Bensonhurst, Brooklyn.

4.  What do you do in your real life? 

I am a breastfeeding counselor and doctoral student in psychology. 

5.  What's your favorite part of belonging to the Clinton Hill CSA? 

I love walking a few blocks every week to get my vegetables! I also love the flower share.

6.  Veggie you love? How do you cook it? 

I love tomatoes, cabbage, green beans and okra. My partner has taken over the cooking since I returned to school, she makes the best soups. 

7.  What's a veggie you're less crazy about and how do you use it? 

I don't love arugula, but I love to make it into pesto with walnuts, garlic, olive oil and salt. 

8.  Something no one would guess about you? 

I love playing non-competitive group games. Maybe someone would guess that.

9.  If you were a fruit or vegetable what would you be? 

I answered this same survey for the beet 5 years ago, and my answer was blueberry, which happens to be my 2 year old daughter's favorite fruit. 

THE BEET: Volume 15, Issue 12

FULL SHARE & YELLOW HALF SHARE PICK UP TONIGHT

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing


This Week's Share

  • Tomatoes
  • Lettuce
  • Garlic
  • Onions
  • Cabbage
  • Sweet Corn
  • Carrots
  • Squashes or Melons
  • Peppers or Eggplants
  • Edamame

It's Not too late!

RSVP for the Windflower Farm visit this weekend!

Please use our message board to coordinate ride sharing!

tedblomgren@gmail.com  &  information@clintonhillcsa.org


Fresh Tomato Risotto

Fresh Tomato Risotto

Recipes & Ideas

Tomato Season is here!  

Earlier this week I made fresh tomato risotto, which, if you haven't tried- I would highly recommend.  The Kitchn has a great recipe here.  They also have a article on 11 easy 3 ingredient tomato salads, which I love.  All of them would make great side dishes for a week night meal.

I would also highly recommend this amazing roasted tomato pesto form Oh She Glows. . IF you're ready to turn the oven on.  The heat has broken, so it's not as crippling as it was last week, and this dish is highly satisfying.  Another great thing to do with the oven- is to make baked tomato and eggs for breakfast.  It's especially luxurious for weekend brunch, and goes well with mimosas.  This recipe uses cherry tomatoes- but I have also done it with chopped Romas or Heirlooms.  If using those- I would recommend pre-baking to tomatoes until some of their juice has evaporated off, before adding the eggs.

Serious Eats published this interesting article about Tomato Storage.  It recommends that if you're going to eat your peak-season tomatoes within 24 hours, to leave on the counter- BUT if you're not going to use them for a few days, to put them in the refrigerator.  


In Town, This Weekend

For everyone that's un-able to goto our beautiful farm this weekend, here's a few things that are happening around Brooklyn & Western Long Island this weekend.

Saturday :: in Greenpoint :: ESME is hosting a Mezcal and BBQ Bonanza Event.  Admission is free and there will be delicious treats and drinks for all to sample from 1pm to 6pm.

Saturday  ::  North Williamsburg :: HANGRY GARDEN MARKET :: It's an unconventional food market!  Check out new food trucks, play games like shuffle board, and enjoy their ever-changing art installations. 

Saturday  :: The Navy Yard  :: Local Whisky Tour!  Did you know that delicious Whisky is being made in the Brooklyn Navy Yard?  Tour the Kings County Distillery facility & get a history lesson about all the illegal past whisky making that used to happen in the Navy Yard at the turn of the 19th century.

Saturday :: West Sayville NY :: Sea food festival from 10am - 7pm.  About an hour east on Long Island, get your seafood fix!

 

 

 

THE BEET: Volume 15, Issue 11

FULL SHARE & GREEN HALF SHARE PICK UP TONIGHT

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing


This Week's Share

  • Snap Beans
  • Romaine Lettuce
  • Sweet Corn
  • Carrots
  • Potatoes
  • Scallions
  • Tomatoes
  • Red Cabbage
  • Basil or Parsley
  • Squashes or Cucumbers

Carrots & A haiku from Andrea at Windflower farm

Carrots & A haiku from Andrea at Windflower farm

Summer carrot love
Twisting and turning together
Roots defy reason

The News From Windflower Farm

 

At least once every year, and more than that if something interesting like barn-building is going on, I mount the old Woods backhoe onto my John Deere 6400. This weekend's backhoe work had to do with relocating our outhouses to fresh earth, which I do about now every year because our open house takes place at the end of August and Jan likes them to be fresh. And so I spent a good part of the day yesterday, between downpours and flashes of lightning, digging away. And Jan and Nate spent the day re-leveling, cleaning and decorating the newly relocated structures. In total, we relocated three outhouses. The procedure is straightforward: I put the pallet forks on a second tractor, a John Deere 5425, and lifted the outhouses off their old foundations and out of the way. I then dug new holes with the 6400, placing the fresh soil removed from the new holes into the old holes. I then smoothed the soil, sowed grass seeds and mulched with straw. In a month or two, you’ll have few clues that something sat there before. Because there was more fresh soil coming out of the new holes than needed to refill the old ones, I distributed the soil to a new flower bed beneath Jan’s studio windows. I then used the 5425 to set the outhouses in their new locations. And after a few minutes with a level, a pry bar and some shims, the outhouses are ready for another year. As I write, Jan is completing the project with new lighting.

Outhouse relocation marks the beginning of preparations for our open house – an event to which you are all invited. Each year for the past ten or so, more than 100 CSA members from the city come visit the farm and either camp in one of our fields or stay in a nearby B&B. We open our farm to you, as a member of our CSA, because we want you to know where your vegetables, cut flowers, eggs and some of your fruit comes from. We’d like you to have the chance to learn how your shares are grown, and who is actually performing the work. The event takes place over two days. On Saturday, you’ll set up your tents, tour the farm, sample local beers and wines, enjoy a potluck supper (please bring a dish to pass), listen to live music, hang out around a bonfire or play board games, and gaze at the stars made possible by a dark night sky. Please BYOB. On Sunday, we will serve you a farm breakfast comprised of the freshest eggs you’ve ever had, blueberry pancakes and other farm goodies. After breakfast, and after camp has been broken, we’ll tour some neighboring farms. You might visit the Davis Farm, where your eggs are produced. You might visit the Borden farm, makers of an excellent apple cider, and now home to the county’s first robotic milking parlor. There are four vineyards within three miles of here and a Sunday farmers’ market to visit. There is an excellent river to swim in and beautiful, quite roads to bike on. And there is the Washington County Fair, which has carnival rides, fair food, and all kinds of livestock and farm-related exhibitions. Please consider joining us for the weekend.

Have a great Week, Ted


Open House at Windflower Farm:  August 27-28

 

Please RSVP with the number in your party to both the CHCSA & Ted

Please use our message board to coordinate ride sharing!

tedblomgren@gmail.com  &  information@clintonhillcsa.org


Spotlight on the Core!

Katherine Bateman  :::  Distribution Manager

1. What does your job entail? 

I am a distribution manager. This entails greeting the truck when it arrives and coordinating the volunteers to unload it, set up the veggies for pick up and clean up the site after pick up. It also involves greeting members when they come for their share, problem solving issues that may arise on site and liaising with the amazing custodial staff at PS 51.

2. How long have you been part of the CSA? Of the core? 

I have been part of the Clinton Hill CSA and the core for the last 3 years. I am now the most senior distribution manager.

3. Where did you grow up? 

I grew up outside of Toronto-- though my family is French Canadian and British.

4. What do you do in your real life? 

I am a middle school teacher, crafter/designer. I am so eager for any opportunity to jump on my bike, run or rock climb.

5. What's your favorite part of belonging to the CHCSA? 

As distribution manager I love developing relationships with the membership over the course of my 7 weeks of coordinating pick up. It is awesome to watch Clinton Hill CSA children going form baby bumps to chatty toddlers. I enjoy meeting the volunteers and being consistently impressed by how professional, dedicated and gregarious our membership is. I also love watching my store of plastic bags dwindle and becoming a temporary stranger at my local grocery store.

6. What's a veggie you love? How do you cook it? 

I LOVE kohlrabi. It is possibly my favorite. I love making a slaw with it (with lemon juice, olive oil and mayo. Add salt and pepper to taste!)

7. Veggie you're not crazy about? How do you use it? 

I don't love spinach. I don't like eating it raw-- it is too waxy for me and it cooks down too much. I tend to freeze it and add it to smoothies.

8. Something no one would guess about you? 

I love mayo. I eat it with as many things as possible, including with white rice. Japanese mayo is my favorite. 

9. If you were a fruit or a vegetable, what would you be? 

I would be maple syrup. Seriously. That or olive oil. Neither is a veggies or fruit, but I am not great at rules...


Support Local NY Beer, Wine & Booze!

On Myrtle Ave in Clinton Hill a true locals bar opened this summer:  Cardiff Giant.

They pour alcohol, wine & beer made in New York State!  Check them out here!