THE BEET: Volume 15, Issue 14


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.

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


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.