THE BEET: Volume 14, Issue 5

In This Week's Beet

  1. Local Food and Drink Classes in Brooklyn
  2. Save the Date: Windflower farm weekend
  3. CHCSA Salad- Kale and Kohlrabi
  4. The Master Ice Cream Recipe- it's getting hot out!


Part of the secret of a success in life is to eat what you like and let the food fight it out inside
— Mark Twain

 photo courtesy of Brooklyn Grange Instagram

photo courtesy of Brooklyn Grange Instagram


Looking for something fun and different and delicious to do this summer?  Brooklyn has a plethora of community gardens, kitchens and farms that are offering classes on everything food related.  Below I've listed a few workshops and events worth checking out.  Some are free and some cost.  


One of the country's leading rooftop farms, this popular venue also serves as a yoga studio, event space, and classroom.  Check out these upcoming classes:

Sunday, July 12:  Botanical Soapmaking ($75)

This class is an introduction to cold press soap making.  Which means- making soap from scratch with vegetable oils and lye.  It will cover important safety issues, and everyone will work together to make a fresh batch of soap.  All participants can take home the fruits of their labor (their own soap bar).

Wednesday, July 15:  Sunset Yoga Flow & Sound Meditation ($30)

You will be immersed in a playful, energizing yoga class, followed by a meditation facilitated by unique instruments such as Tibetan singing bowls, gongs, and chimes.  Take root and explore the energies of the root chakra.

Tuesday, August 11:  Oysters 101 ($50)

Participants in this workshop will join organizers from the Billion Oyster Project and have a chance to measure live oysters, test water quality parameters and identify some of the hundreds of other organisms growing on and in oyster cages.



The city's largest gardening program provides support to more than 600 community gardens in New York City.  Their workshops, which cover both gardening basics and advanced farming skills, are held every month.  Here's a few exciting things coming up:

Thursday, July 16: Composting With Lovely Red Worms (FREE)

Come to this workshop to learn about a unique species and all about indoor vermicomposting (composting with worms).

Saturday, July 18:  Pest Management (FREE)

Learn the difference between a good and a bad insect, how to attract the good ones, and how to keep the bad ones out of your garden.



Monday, July 13: Pickling with McClure's ($75)

This class is a great introduction to pickling!  The class will cover process, ingredient selection, and the science between pickling and canning.



Does living in the city conflict with your inner farmer?  Just Food's classes provide a sustainable education that's close to home: they run a farm school!  Depending on a student's goals, the have the option to enroll in their certificate program, or individual courses.  They ask you to fill out an application and pass an interview.  The cost is on a sliding scale, and you can read more about that HERE.  Summer sessions started June 10th, but are ongoing.

Save The Date: Windflower Farm Weekend:  August 29th

Each year Ted welcomes everyone to come and visit the farm over one weekend in late summer.  Saturday afternoon Ted gives everyone a tour of the grounds and talks about all the crops.  You can come up for the day, or you are welcome to bring a tent and camp on the property for the night.  Saturday night there is a pot luck dinner, and a bonfire, and sunday morning Ted and his wife, Jan make a delicious farm to table breakfast.  All friends and family are welcome.  

 courtesy of Anne

courtesy of Anne

CHCSA Kale and Kohlrabi Salad

I made this delicious salad last night, and thought I would share.  Almost all the ingredients are from our CSA, and it's nutrient packed!


  • 1 bunch kale: washed, chopped and massaged with the juice from one lemon
  • 2 green onions- minced
  • 3 or 4 sliced radishes
  • 1/2 of a kohlrabi bulb- peeled and shredded on the large holes of the box grater
  • 1/4 cup feta cheese (from Lewis Waite)
  • 1/4 cup toasted pepitas
  • 1/2 cup curried roasted chick peas
  • A few strips of fried Tempeh Bacon (or regular bacon) crumbled


Let massaged Kale stand for 20 min in your large salad bowl before adding the other ingredients.  To roast the chick peas: toss with olive oil, salt and curry powder and bake in the oven at 375 for 20-30 min.  Let cool for a moment before putting in the salad.  Once the Kale is soft enough for you assemble everything, and toss with a little bit of olive oil, balsamic glaze and salt/freshly ground pepper.


A few years ago the New York Times published this recipe from Melissa Clark for the perfect ice cream.  It has lots of variation to satisfy your sweet or savory cravings.  But I promise you, once you try this you'll never need another recipe.