THE BEET: Volume 15, Issue 11


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!  &

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!