The BEET: Volume 14, Issue 23


  • The end of the 2016 season--join us after we close for a quick gathering to celebrate!
  • Letter from Ted, and sign up for the winter share today!

  • Volunteers needed for survey

  • Interested in joining the core? Email us!

  • One final recipe


To all of our members: We are so grateful to you for joining us for the 2015 Clinton Hill CSA season. Thanks to those of you who've cheerfully volunteered your time on site and in other ways. We hope that you have enjoyed the season and had many delicious meals. Thanks for your survey input. To celebrate, we'd like to invite you to come out for a happy hour after the pickup on Thursday, November 5 (that's today!) at Fulton-Grand, which is--you probably figured this out--on the corner of Fulton and Grand. We'll be heading over there around 7:30.

All our best wishes, the Clinton Hill CSA core group


CSA Delivery #22, November 5, 2015

This week’s share, your last until the winter season (a sign up link is below), will include garlic, fennel, sweet potatoes, fingerling potatoes, yellow onions, broccoli, a rutabaga or two, a winter squash, probably Butternut, your choice of kales, your choice of tatsoi or Tokyo Bekana, and adolescent Romaine lettuces. Jan and I would like to thank you for being with us this season. We hope you have enjoyed your share of our 2015 farm season. We have certainly enjoyed growing your vegetables.

We’d also like to thank the members of your core group. They are the people in your neighborhood with whom we work most closely, and without whom our CSA would cease to exist. We remain eternally grateful to them. If you have an interest in becoming more involved with the CSA, consider joining the core group. I have not had a chance to make an end-of-season survey, but I expect to. If one arrives in your email inbox, please take a few minutes to fill it out. Your thoughts really do help guide our decision-making around the farm.   

It’s time to sign up for your winter share! Help keep your farmer and his staff off the streets of Valley Falls this winter by giving them something better to do with their time. Click here to sign up. Or read on for more information.

This year we are celebrating our tenth winter share season! The share is meant to be something of an antidote to the long winter, and includes fresh salad greens from our greenhouses, stored roots, bulbs and tubers from our root cellars, and locally grown fruits in the form of cider, berry jams and stored apples. Shares are delivered just once a month so as not to overwhelm your kitchen.

Your four monthly deliveries will include approximately 2 lb. of our organically grown greens (including spinach, kale, tatsoi and Swiss chard) about 10 lb. of our storage vegetables (including carrots, red and yellow onions, a variety of potatoes, beets, leeks, sweet potatoes, rutabagas and more), along with 4-6 lb. of fruits, and either the Borden’s apple cider or our homemade jam from our own or locally grown fruit - all packed to fit in a returnable one-bushel box. An optional egg share from neighbors raising free-range hens is also available. They are fresh brown eggs from free-range hens raised by the Brownell and Davis families, and they are raised on grass and hay and given no feed that contains GMOs, antibiotics or hormones.

Our winter deliveries will take place on four Saturdays - November 21st, December 19th, January 9th and February 6th – and are timed to coincide with the deliveries made to your CSA pickup site by Lewis-Waite Farm and Winter Sun Farm. PLEASE sign up for your winter share by November 5th, the end of our regular season.

Best wishes for a healthy and happy fall and winter season,

Ted and Jan



Calling all volunteers! Haven't done your volunteer hours? Done your hours but looking for more CHCSA opportunities? We are in need of volunteers to compile our annual survey! This is data entry that can be done at home on your own time over the next week--a perfect opportunity for those members who have trouble finding the time to volunteer on site. If you're interested, please contact core member Roxanne Earley at


Come join the core! Are you interested in becoming more involved with the CSA? We'd love to hear from you! We have a position open on our core leadership group starting next spring. As you may or may not know, core members--who put in many hours over the course of the season--receive a free vegetable share, as well as the satisfaction of helping to steer the CSA and keep it going! Even if you think you don't have time, there may be a place for you. If you're interested, email us at


What's that you say? The weather's getting colder, and you're looking for a long, slow-cooked soup? Well, I don't know a better way to use up those delicious squash, carrots, and onions than this: Baked Winter Squash Soup (slightly paraphrased from The New Basics, by the authors of the Silver Palate cookbooks)


1. Preheat the oven to 350.

2. Cut 2 butternut squash and 2 acorn squash in half lengthwise (note: you can use about 4 pounds of any winter squash) and scoop out the seeds. Place the squash, skin side down, in a shallow roasting pan and place 1 Tbsp butter and 1 tsp brown sugar in each squash half. Arrange three large carrots, peeled and halved, and one thinly sliced onion around the squash. Place 2 cups of stock (chicken or vegetable) in the pan, cover tightly with aluminum foil, and bake for 2 hours.

3. Remove the pan from the oven and allow the vegetables to cool slightly. Scoop out the squash pulp from the skins and place in a soup pot. Add the carrots, onions, and cooking liquid.

4. Add 8 more cups of stock and 3/4 tsp nutmeg, 3/4 tsp ginger, a pinch of cayenne pepper, and salt to taste. (Note: I have also made this with a Tbsp of curry powder, and I sometimes add turmeric as well.) Stir well and bring to a boil, then simmer, uncovered, for 10 minutes. Puree the soup until smooth. Serve each portion with a dollop of yogurt and a sprinkle of chives.



THE BEET: Volume 14, Issue 10


In This Week's Beet:

  1. Farm Weekend!
  2. Reminders:  All Payments Due, We Need More Plastic Bags & Sign up to Volunteer
  3. Raw Cacao Beans are coming to our CSA!
  4. Recipes 

Pick Up Today: 5:00 to 7:30pm at PS 56 on the Corner of Gates and Downing



August 29th and 30th

Come get to know our farm!  Windflower farm will be having it's annual open house weekend the last weekend in August, Saturday afternoon until Sunday morning.  On Saturday Ted gives tours of the farm, and you are welcome to visit the neighboring farms- as well as a local winery/brewery.  Saturday night is a big pot luck dinner- where Jan and Ted go all out and everyone who comes is encouraged to bring a dish to share.  There are a few local vendors that come selling farm goods like Honey, cheeses, mead, wine, local beer, and baked goods.  That night everyone who comes is welcome to camp (please bring your own tent and gear) on his beautiful property.  There is a bonfire, and if you play an instrument- you are encouraged to bring it!  Kids and Pets welcome!  Sunday morning is farm brunch, cooked by Ted and Jan.  Ted's farm is beautiful, and I would highly recommend participating this weekend.  Ted and Jan are gracious hosts, and let's face it- getting out of the city in the heat of August- for the cool upstate air is always a welcome treat.

Ted supplies vegetables to 5 other NYC CSA's, so you will get to meet people from other neighborhoods who share your passion for healthy food.  If you are looking to carpool- please post about it on our CSA forum.  Each year members are able to coordinate with one another to get up there.  The drive to Windflower farm is about 3 and a half to 4 hours depending on traffic.


If you still owe a payment, please mail in a check immediately.  If you have questions, or need a payment plan - please write to


Once again we are running low- if you have any extra plastic bags- you know what to do with them!


The success of our CSA depends absolutely on the participation of our members. If you are able to volunteer tomorrow night, please email our volunteer coordinator, Grace, right away to say so, and sign up online via Volunteer Spot. 

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 4 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!


And to those of you who have already volunteered: You rock! Thanks so much! 


CHCSA  is pleased to announce that early in September it will be offering some "Local" grown cacao beans for sale on site during pick up.  One of our core members is part of a permaculture farm collective in Costa Rica, and is going to be bringing some beans directly from the farm to our CSA!   These beans were picked and dried by hand, in organic soil in the south of Costa Rica.

People have been enjoying the benefits of this superfood for thousands of years; This delicious superfood has a long rich history with people in South and Central America.  It was used as a food, medicine and a currency!  

Raw Cacao beans are rich in antioxidants, and have many health benefits; such as lowering your risk of cancer and heart disease.  The beans may be eaten "raw" which is what they are called in their dried form, chopped up and added to baked goods as "nibs" or they can be ground up to make coco powder, and then chocolate.  :)

Half Pound bags will be for sale for $12

We hope you are looking forward to it!  Stay tuned for more information.




THE BEET: Volume 14, Issue 1

In this week’s BEET:

  1. Welcome!
  2. Bring Plastic Bags
  3. This week's share
  4. Windflower Farm News -- Letter from Farmer Ted
  5. Recipes
  6. Caring for potted sage/thyme (in this week’s share)
  7. Storage Tips

CSA Pickup Today 5-7:30pm

PS 56 at Gates and Downing (enter on Downing)






Pick Ups Begin 6/18


Welcome to the 2015 Season

To all the new members; thank you all for taking the time to sign up and become a member of the Clinton Hill CSA, and to all our returning members; we are so glad to have you back!  Being a part of a CSA is am important way to make a difference in the slow food movement.  You're supporting a local farmer (Ted Bloomberg in our case) growing food without chemicals, and paying their workers a decent living wage.  You're taking control over what you and your family eats by knowing exactly where your food comes from, what was used to grow it, and what it took to get to the pick up site, and you're helping lower your carbon footprint.  There is no trash packaging.  All the vegetables are brought to the pick up site in reusable bins, and you all bring your own bags.  It's a great system.  We hope you feel great about your decision to be with us, and know that your choice is a small step to start making a big difference in the way our country thinks about food.  Thank you, and Welcome!

Bring Plastic Bags!

If you're like most of us, you have a giant pile of plastic bags in your kitchen that you're never going to use. Please bring them to the CSA pickup to add to our store of bags for your fellow CSA members, who from time to time forget to bring their own bags to the pickup.

This Week's Share

  • Spicy Bunched Arugula
  • Red Romaine Lettuce
  • Bok Choy
  • Rainbow Chard
  • Dinosaur Kale
  • French Breakfast Radishes
  • Baby Bunched Garlic (chop and use like regular garlic, stems included)
  • Scallots (Shallot greens)
  • Choice of Potted Sage or Thyme

Letter From Ted

Spring greetings from Windflower Farm. We are very pleased you have decided to join our CSA for the 2015 season.

Jan (Ted's Wife) made vegetable wraps for dinner last night. Hers contained sweet potato, onion, quinoa and sautéed kale, and she made the wrappers out of lightly steamed choy greens (Swiss chard, kale and collards are also fine for this). She scrambled eggs and sautéed Swiss chard this morning for breakfast wraps made from collard leaves. We have been gradually doing away with tortilla wraps in favor of green wraps, and find that, besides being the healthier alternative, it’s a very nice use of surplus cooking greens. If not steamed too much, the more mature greens hold up well to beans and rice and tender meat fillings.

As I write this I don’t know if we’ll have fruit this week. It’s strawberry season, but the alternating hot, cold, dry, wet weather has been hard on them. This morning’s rain here has made the harvesting of quality berries a challenge. Keep in mind that the fruit share lasts for just 20 of our 22-week vegetable season because of challenges like these. 

Next week we’ll be sending all kinds of cooking and salad greens, scallions and more green garlic bunches, potted basil, radishes and kohlrabi (time to pull out the annual kohlrabi recipe!).

This week on the farm, we will finish planting our sweet potato and winter squash crops, we’ll transplant another of our many successions of salad greens, we’ll sow cauliflower, we’ll trellis a greenhouse full of tomatoes, we’ll weed lettuces and carrots and beets, and we’ll work on the fencing in our back fields where deer have come in to graze on their favorite crops – red beet tops and green Romaine lettuces.

Keep your expectations modest for the first few weeks. The weather here has been cool and, until recently, very dry, which has set the harvest clock back by two to three weeks. Good things will come soon. In the meantime, enjoy a salad!

Yours Sincerely, Ted

Basic Technique: How to Prepare Chard (or any other leafy green)

From The KitchN

From The KitchN

Facing a big pile of leafy green chard and knowing you have to somehow get it sliced it into bite-sized ribbons can feel a bit daunting. But it's really a lot easier than you might think! Here's how we do it:

First things first, give your chard a good rinse in the sink. Even greens bought at the grocery store can carry a lot of grit and dirt in the leaves. We usually fill up the sink with warm (not hot) water and give the chard a good swish. The grit rinses away and sinks to the bottom.

We use a kitchen towel to pat the excess water from the leaves, but we don't really worry about getting them completely dry. During cooking, the extra moisture will turn to steam and help the chard to cook.

The next step is to remove the center stem. We find that the easiest way to do this is to fold the leaf in half and use our fingers to tear out the stem. It should separate pretty easily from the leaf. If this doesn't work for you, try stacking several leaves on the cutting board and using a knife to cut out the center stems.

Save those stems! We think they taste like a cross between celery and broccoli, and they're great in a stir-fry. If you can't use them in whatever you're cooking right now, put them back in the fridge for another night.

And finally, we get to the fun part!

Stack several of the de-stemmed leaves on top of each other and cut them into long ribbons - thick or thin, it doesn't matter. If you want shorter ribbons, cut the stack in half lengthwise and then slice the ribbons crosswise. Hold the stack with your non-cutting hand in the claw position to keep the layers in place, and work in a few batches so you're not trying to cut too much at once.

This is also how you'd prepare any other leafy green, like kale or spinach. It can feel like a lot of work for only one ingredient, but we always find that it goes faster than we think. Plus, there's something immensely satisfying about reducing a big awkward bunch of leaves into a tidy bowl of ribbons ready to be cooked!


Braised Radishes with Bacon   (from The KitchN)

Braised Radishes with Bacon  (from The KitchN)

Radishes Braised with Shallots and Vinegar

Serves 2 to 4 as a side dish

1 tablespoon butter
2 slices bacon, diced (or Tempeh Bacon)
2 large shallots, finely sliced
1 pound radishes, about 2 bunches, tops trimmed and radishes sliced in half
2 tablespoons balsamic vinegar 
1/2 cup water 
2/3 cup finely chopped Italian parsley
Salt and freshly ground black pepper

Heat the butter and bacon over medium-high heat in a wide, heavy skillet — preferably cast iron. Cook for about 5 minutes. When the bacon is cooked through and getting crispy, place the radishes cut-side down in the pan and cook undisturbed for 2 to 3 minutes or until the bottoms begin to brown. Add the shallots and cook, stirring, for another minute.

Add the balsamic vinegar and the water — the water should just come up around the sides of the radishes. Cover, lower the heat, and simmer for 8 to 10 minutes, or until the radishes are tender.

Remove the lid and continue to simmer for 3 to 4 minutes, or until the liquid has reduced into a syrupy sauce. Add the the parsley and stir to wilt.

Season with salt and pepper and serve.


Tips for Potted Sage and Thyme


Sage is native to the Mediterranean coast, and it prefers a sunny spot and well drained soil.  It is a plant that is easily killed by over watering, so use a container with drainage holes.  Soil:  use a fast draining potting mix, such as a cactus mix.  Place in direct sun if possible and turn the plant every so often as it will grow towards the window.  Water thoroughly, but allow the top of the soil to dry out in between waterings; sage will not tolerate soggy soil.


Thyme is also native to the Mediterranean regions as well as Asia.  It, like most herbs, prefers a sunny spot and well drained soil.  The root system is roughly the same size as the leaves, so choose a pot that gives it room to grow, and one that has drainage holes. Thyme wants to be in the brightest window sill in your house, and like sage, let the soil dry out a little between waterings.  Regular trimming of the leaves will help the plant grow into a full bushy shape, and prevents spindly growth

    Storage Tips for Greens



    Pull off all the leaves of your lettuce, kale, chard, whatever your greens on hand. Wash well, and  then dry off with salad spinner.  Lay each leaf out on a bath or kitchen towel, and let sit for a 15 more minutes or so to dry off any additional water left on the leaves.  Then, roll up the towel with the leaves inside, and store in your vegetable drawer.  This will keep greens fresher longer, and help protect them from rot.

    THE BEET: Volume 13, Issue 22


    In today's BEET:

    1. Thanks for a great season!
    2. This week's share
    3. Letter from Ted
    4. Lewis Waite Farm- Thanksgiving Products!
    5. Recipes
    6. Survey results

    CSA Pickup Today 5-7:30pm

    PS 56 at Gates and Downing (enter on Downing)

    Dear CHCSA members,
    Thanks to everyone for a great season!  We hoped you enjoyed your experience as much as we did.  Supporting a small sustainable, organic farm in this ever expanding factory farm monsanto world is important.  Where you buy your food, and who you support in the production of your food does make a difference.  And it feels good to take that responsibility- both mentally, and physically!  Your body was thanking you all season for feeding it the best produce possible. And we; The Core, Ted and Jan, thank you too!
    If you didn't fulfill your volunteer hours yet, and you would still like to in order to be eligible for next season, please contact our volunteer coordinator at to set something up.
    We will be in touch with all of you regarding  the 2015 season.
    See you at pickup!
    CHCSA core



    • Broccoli or Happy Rich
    • Arugula
    • Swiss Chard
    • Tatsoi
    • Lettuces
    • Kale (Dinosaur or Red Russian)
    • Carrots
    • Yeollow Potatoes
    • Butternut Squash
    • and a few other odds and ends :)


    The leading edge of the Polar Vortex came sweeping down late this morning, just as we were harvesting your tatsoi and Happy Rich on the low hill at MaryJane’s farm. Temperatures went from unseasonably balmy to blustery and cold, and the sky darkened and became rainy, chasing us from the fields. But just as quickly the sun returned and the wind died down, giving us a chance to finish the harvest. I think that our summer season is ending just in time; frigid temperatures will descend on the farm overnight tonight, and are expected to stay with us for the next couple of weeks, bringing the field season to a close.  I hope your enjoy your last share of the season. We had a small mid-day celebration here today, pleased to have completed the season, and excited to be moving on to other things for the winter. Thank you for being with us. We hope you enjoyed the CSA season.

    Best wishes for a happy and peaceful winter,

    Ted & Jan


    Lewis Waite Farm is offering things for Thanksgiving!  Everything from Turkeys,  to local cranberry sauce to Icelandic Lambs, and Herritage Chickens.  Pick up at the Winter Share site, on November 22.


    Thanksgiving is my favorite holiday!  It embodies everything that is important: sharing a meal (and if your like me, many many drinks) with your close friends and family.  There's not the burden of getting presents, or a religious overtone- it's just a good meal and good company.  All are welcome.   Not sure what to make for Thanksgiving?  Here is a collection of links to a bunch of options, and personal favorites.  Enjoy!

    For the Hostess:

    As a vegetarian, I have personally never cooked a turkey, so I wouldn't presume to recommend a recipe for Turkey.  But here are some alternatives that I have made over the years in lieu of the bird.

     Smothered Seitan Medallions in mixed mushroom Gravy

    Three Sisters Casserole

    A Host of Sides:  These are great additions to any Thanksgiving, either if your hosting or if you're traveling and don't want to come to the door empty handed.

    Green Beans with Crispy Shallots

    Sauerkraut with Apples

    Sweet Potato and Leek Gratin

    Kale with panfried walnuts

    Cranberry Chutney

    I have made a lot of different styles of Cranberries over the years, and this recipe is by far the best I have ever had.  It makes A LOT, so you may want to cut it in half.

    Sweet and Savory Spiced Nuts

    Sweet Tooth:
    Apple Green-Chili Pie with Cheddar Crust

    Browned Butter and Bourbon Blondies

    Pumpkin Pie (vegan)

    This pie is a winner.  I have made it every year for the past 8 years, and it always gets housed.  If you're using your actual pumpkin- bake it the day before you make the pie, to prepare the filling, and use 1/2 cup less soy milk, as fresh pumpkin has more water in it than canned.


    Thanks to everyone who filled out the survey!  We really appreciate your feedback.  Here's a quick summary in care you're interested:

    Favorite veggies included beets, cucumbers, garlic scapes, chard and of course tomatoes and corn.  And members were very happy with the core attributes of the vegetable share: taste, appearance, and freshness.  Some members were a little concerned about the variety of vegetables over the course of the season, which is something to talk about with Ted this winter.  People either love or dislike kohlrabi, which is par for the course, since it is an "unusual" vegetable.  Tho, I have been seeing it pop up more and more in the media- cooking magazines and at restaurants.

    Other concerns people brought up were: the possibility of doing Half-Shares, which is something that the Core is talking about for next season- but has not been decided.   Another being the price of the fruit share; which is complicate because all our fruit comes from a neighboring farm, which Ted buys, and then makes available to us.

    And lastly, it seems that many of the members were very satisfied with the other shares that we offered: eggs, flowers, and all the add-ons from Lewis Waite.  A few people commented especially on the quality of the meats and cheeses they provide.

    Thanks again to all who took the time to fill it out.  This really helps us (the Core) address and meet everyone's needs and to improve our CSA each year.

    Happy Holidays to Everyone.  We look forward to seeing you all next season!

    The BEET: Volume 13, Issue 21


    In today's BEET:

    1. This week's share
    2. Letter from Ted
    3. Winter Share
    4. Recipes

    CSA Pickup Today 5-7:30pm

    PS 56 at Gates and Downing (enter on Downing)

    Dear CHCSA members,
    As you may know, our last distribution of the year is next Thursday, November 13. We hope you've enjoyed this season as much as we have. In next week's Beet, we'll share the results of our recent survey. If you haven't done your volunteer hours yet, there's still time. Please contact our volunteer coordinator at to set something up; remember, you must volunteer now to be allowed to sign up next season.
    Thanks to all of you who came last week and made the potluck a success! We're especially grateful to those members who brought food or ideas for children's activities, and to those who helped us set up in record time when the truck was late. We couldn't have done it without you!
    See you at pickup!
    CHCSA core



    • Sweet Potatoes
    • Red onions
    • Sweet peppers
    • Irish Potatoes
    • Butternut squash
    • Broccoli
    • Parsley
    • Carrots
    • Lettuce
    • Greens (Kale, Chard, Choy)
    • Yukina Savoy


    On Sunday, we awoke to a cold wind and a power outage. We were pleased to find it had not snowed, contrary to the weather forecast, because we really did not want to harvest in snow. But the plastic cover had been blown off the large greenhouse containing our winter spinach. The crop is fine, but the plastic is ruined, and will have to be replaced. It used to cause me a good deal of grief to replace our plastic, but now, because we have found a recycler, the plastic will be compressed into a bale and shipped, not to a landfill, but to a clothing manufacturer for its new life as sports wear. We expect tomorrow to be wind-free, and we’ll replace the plastic then.  

    This was a productive year for infrastructure development at Windflower Farm: we built a new packing shed, a new cooler, a small workshop and a new equipment barn. Now that we are wrapping up the delivery season, we have a few weeks of relatively mild weather during which we’ll be able to finish the small details related to these projects - trim work and painting among them - and then we’ll turn our attention to equipment maintenance and to repairing various broken implements - all part of the cycle of life on a small vegetable farm. February 20th, when we start seeds for next year’s CSA harvest, will be here before we know it! The crew is headed off to the four corners: Aidan to Telluride and then Hawaii, Andrea to Sicily, Naomi to Nepal, I think, and Martin and Monica back to Laguna Prieta, in Mexico. I’ll be happy if I can haul my catamaran to the Florida Panhandle for a week, but, for the most part, Jan and I plan to stay close to home. We have winter shares to harvest and assemble, family to visit, boys to send off to college, books to read.

    I’d like to extend a heart-felt thanks to the CSA organizers in every neighborhood and community where we deliver. The CSA movement depends on people like you. The success of our farm depends on you. And increasing the number of small, local and economically viable organic farms depends on more people like you. Thank you for all the work you do, from securing a location that can host us (and store our many harvest totes) every week, to recruiting your neighbors to join our CSA community, to working with our farm so that what we offer every week is what you want. Consider getting involved with your CSA’s core group, they are committed volunteers from your neighborhood who are making a difference.

    Our end-of-year survey can be found here: Your responses will provide us with information that will guide our crop planning for next year. Thank you in advance for your time and thoughtful responses.  

    Remember, there will be one more delivery after this one to make up for when our truck broke down in August.

    Best wishes, Ted

    P.S. Some of you have followed our solar project. The data is now in regarding our electricity use. Two years ago we installed a small commercial photovoltaic system. Our goal was to meet all of our farm’s needs, including farmworker housing, but not necessarily all of the needs of our household, which we estimated to be about 15% of our total usage. We might do that later, after we’ve saved a little more. Well, over the last two years we produced 37,500 kwh and used 47,300 kwh, putting our own electrical production at about 83% of our overall need. Put another way, we’ve met nearly 100% of the electrical needs of our farm, but we’ve had to purchase all of our home’s electricity (all of which comes to us over the grid from wind farms in the northern Adirondacks). We’re pleased with these results - our panels are producing enough power to meet the electrical needs of two farm worker residences, several greenhouses with their inflation and exhaust fans, three coolers, barn heat, barn lighting, the farm office, and two electric tractors.   
    This accounts for a large portion of the energy use on our farm, but by no means all of it. The most glaring omission is our use of diesel, which fuels our bigger tractors and the truck we use to deliver our vegetables to you. Like much of America, the biggest part of our carbon footprint derives from transportation. A question we are grappling with currently has to do with the use of a local biodiesel source. A nearby farmer has installed a biodiesel system, and if we had land enough, we’d like to use it to grow sunflowers for their fuel oil potential. We intended to go into production with a pilot project this year, but the piece of land we had planned to rent won’t become available to us until next year. Perhaps in a year from now we’ll be able to report on our first biodiesel project. In the meanwhile, our best seat-of-the-pants calculation tells us that our current use of diesel (including what our tractors use and what we put in our delivery truck) translates into less than one 5-gallon can of diesel per share per year. That’s less than the fuel you’d need to drive one-way from New York to Albany in a compact car! Not too bad. 


    It's not too late to sign up!

    Winter Share Price: $178.00

    Optional Egg Share:  $22.00 for 1 dozen each time, or $44.00 for 2 dozen each time

    Pick Up Dates:  November 22nd, December 13th, January 10th, & February 7th.

    Clique Here to sign up:


    Lewis-Waite farm orders can also be added to your winter share as well.  Speaking of which-  here's the link to them for next week:


    Baked Winter Squash Soup

    (Adapted from The New Basics by Julee Rosso and Sheila Lukins)
    About 20 years ago my friend Liz and I decided, against all common sense, to cater her wedding ourselves. Among the recipes we adapted to feed 80 people was this one from the 3rd Silver Palate book. It is reliable and delicious, and I made it a couple of weeks ago using Ted's butternut and delicata squash.
    • 2 acorn squash (2 lb each)
    • 2 butternut squash (2 lb each) 
    • 8 tablespoons (1 stick) butter
    • 8 teaspoons dark brown sugar
    • 3 carrots, peeled and halved
    • 1 large onion, thinly sliced
    • 10 cups chicken stock or vegetable stock or water
    • 1 tsp ground mace (or nutmeg)
    • 1 tsp ground ginger
    • pinch of cayenne pepper
    • salt to taste
    • yogurt, creme fraiche, or sour cream, for garnish
    • snipped fresh chives, for garnish
    1. Preheat the oven to 350
    2. Cut the 4 squash in half lengthwise. Scoop out the seeds (these can be roasted separately or discarded).
    3. Place the squash halves, skin side down, in a shallow roasting pan. Place 1 Tbsp butter and 1 tsp brown sugar in each squash cavity. Arrange the carrots and onion slices around the squash. Pour 2 cups of the squash in the pan, cover it tightly with aluminum foil, and bake for 2 hours.
    4. Remove the pan from the oven and allow the vegetables to cool slightly. Scoop the squash pulp out of the skins and place in a soup pot. Add the carrots, onions, and the cooking liquid.
    5. Add the remaining 8 cups stock and the mace, ginger, cayenne pepper, and salt. Stir well and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes.
    6. Puree the soup in batches in a blender or food processor until smooth. Return it to the pot, adjust the seasonings, and heat through. Serve garnished with the yogurt and a sprinkling of fresh herbs.

    THE BEET: Volume 13, Issue 20


    In today's BEET:

    1. A few reminders :)
    2. This week's share
    3. Letter from Ted
    4. Winter Share
    5. Milk Not Jails
    6. Recipes

    CSA Pickup Today 5-7:30pm

    PS 56 at Gates and Downing (enter on Downing)


    Honey Share Available tonight during pick up!



    Please Sign up to bring a dish to the Pot Luck Next week!

    SURVEY THIS WEEK:  This week and next, we'll be asking you to fill out our annual survey at the distribution site. Please take five minutes and help us serve you better!

    CALLING THE LAST OF THE VOLUNTEERS!   We know that most of you have already signed up for your volunteer hours, but if you haven't, please do! We still need volunteers for the last few weeks of the season. 


    • Fennel
    • Garlic
    • Herbs
    • Baking Pumpkin (for pies)
    • Potatoes
    • Carrots
    • Onions
    • Sweet Peppers
    • Eggplant
    • Swiss Chard, Kale or Bok Choy
    • Fruit Share: Apple Cider and Pears


    Puddles were covered in a thin layer of ice this morning, and once again we’ve pulled out the woolies and flannel. Last week’s rain and wind have blown many of the brightest leaves off the trees here, but there are still lovely splashes of yellow and orange on the hillsides. I spent yesterday with friends (and fellow CSA farmers) on a mountain lake in southern Vermont where all of the leaves have dropped, giving us a taste of what the next five months will look like. We talked about how pleasant it was to be nearing the end of the farming season. Our conversation was interrupted by a young moose that we watched swim across the lake, chased perhaps by coyotes. Grass farmers have enjoyed the mild fall, and their pastures, which are a beautiful Kelly green, have begun to stand out in the landscape now that leaves are disappearing from field borders. Dairy farmers have begun to harvest the corn crops that will feed their cows through the winter, and the open fields have made deer, foxes and turkeys more visible. Farmers have been wrapping up their harvests throughout the region. Vegetable farmers are bringing in their storage crops. We’re still plugging away on our carrots and leeks and a few others. Apple farmers are in the middle of their big push. The apple crop, they tell me, has been disappointing. Quality and flavor are fine, but yields have been low because of the cold winter.  

    It’s time to sign up for your winter share! Details are below.  Our annual survey, with which we ask you to tell us what you’ve liked and what you’d like to see improved about the CSA, will be coming next week.        



    Our summer season will come to an end in a couple of weeks. But that doesn’t mean you have to stop getting some of your vegetables or local fruits and eggs from us. Once a month on four Saturdays during the fall and early winter, we assemble a one-bushel box that consists of greens, storage vegetables and fruits and some kind, along with a little treat. Each year we get a little better - we’ve been growing hardy winter greens in our unheated winter greenhouses for more than ten years, and we’ve built a new vegetable storage and packing building this year to help maintain crop quality (and to give the staff a warmer place to work!). Each month you’ll get approximately 2 lb. of our organically grown hardy greens, including arugula, tatsoi, spinach, kale and Swiss chard. You’ll also get 8-10 lb. of our storage vegetables, including carrots, red and yellow onions, potatoes, beets, leeks, sweet potatoes and more, plus 4-6 lb. of fruits, usually from the Borden Farm. And, depending on the month, you’ll get one of the following: maple syrup, honey, apple cider, our own frozen strawberries or preserves from neighboring producers. We’ll also reach out to friends and neighbors in our organic farming community to fill in odds and ends, including black beans from John Sats and celeriac from the new farm belonging to a member of our staff. An optional egg share from neighbors raising free-range hens is also available. Joining the winter CSA is a nice way to stay in touch with your neighbors, and it keeps your farmers off the streets and out of trouble. 

    Winter Share Price: $178.00

    Optional Egg Share:  $22.00 for 1 dozen each time, or $44.00 for 2 dozen each time

    Pick Up Dates:  November 22nd, December 13th, January 10th, & February 7th.

    Clique Here to sign up:


    Lewis-Waite farm orders can also be added to your winter share as well.  Speaking of which-  here's the link to them for next week:


    Place an order today for a special, one-time delivery of any of our dairy products to your CSA. In addition to your dairy share items, Milk Not Jails offers greek and flavored yogurts, kefir, cheese and more from the seven family farms we serve.

    This month order one of our beautiful french butter rolls and some cream or creme fraiche to turn your winter squash into the most delicious pies and soups of the season!

    Deadline to place your order is next Monday, October 27th at 8pmPlace your order here, and we'll deliver your farm-fresh dairy to your CSA pick-up the week of November 3rd.


    Miso Sesame Winter Squash

    from 101 cookbooks

    I used unpeeled, seeded delicata squash here, but you can use other winter squash. Peel it first though.


    2 pounds delicata squash (~3), halved, seeded, and cut into 1/2-inch inch thick pieces

    2 tablespoons toasted sesame oil 2 tablespoons molasses 1 teaspoon tamari or shoyu 2 tablespoons pure maple syrup 1 heaping tablespoon white or yellow miso 1/4 cup freshly squeezed orange juice 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon grated lemon zest 5 tablespoons water

    8 ounces organic extra-firm tofu, pressed, cut into 1/2-inch cubes

    Various toppings: toasted sesame seeds, chopped arugula, basil, basil flowers, lemon wedges


    Preheat the oven to 425F / 220C, with a rack in the middle.

    In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.

    In the meantime, in a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.

    When the squash is deeply golden on both sides, remove from the oven.

    Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top. Remove from the oven, and season with salt, if needed. Finish with some toasted sesame seeds, chopped arugula, and/or herbs, and serve immediately with lemon wedges on the side (to squeeze on top).

    Serves 4-6.



    from the sprouted kitchen

    A note on texture. As written, the kale ends up somewhere between a kale chip and sauteed kale - crisp edges and a tender center. If you want it more crisp, make sure your kale is completely dry and add 5 minutes to the baking time. If you prefer it less crisp, take 5 minutes off the baking time, giving it just enough time to wilt. The squash and fennel have some kick, if you don't like too much spice, eliminate the red pepper flakes.

    • 3 small delicata squash (about 1 - 1.5 lb. total) skin on, halved and seeded
    • 1 large fennel bulb, reserving fronds for garnish
    • 2 Tbsp. extra virgin olive oil, divided
    • 1 Tbsp. Grade B Maple Syrup
    • 1 tsp. whole grain mustard
    • 1/2 tsp. cayenne
    • pinch of red pepper flakes
    • 1/2 tsp. cinnamon
    • 1/4 tsp. fresh grated nutmeg
    • salt (smoked or sea salt) + pepper
    • 1 bunch purple kale, stems removed
    • 3 Tbsp. minced red onion

    Preheat the oven to 400'. Arrange one oven rack in the upper third and one on the bottom third.

    Slice the squash into 1'' half moons. Slice the fennel down the center, cut out the tough core, slice into 1/2'' wedges. Spread everything on a rimmed baking sheet. Drizzle with 1 Tbsp. of the olive oil, maple, mustard, cayenne, red pepper, cinnamon, nutmeg and a few generous pinches of smoked salt and pepper. Toss gently to coat everything, adding another drizzle of oil or maple if it seems too dry. Roast in the upper third of the oven for 35-40 minutes or until the squash is tender and caramelized, tossing the vegetables half way through.

    Rip the kale into large chunks, drizzle it with remaining olive oil and a pinch of salt and pepper. Spread it on another baking sheet. At the 30 minute mark, move the squash tray to the lower rack and put the kale on the top rack. Bake for 10 minutes until the edges are crisp. Add your minced onion and gently toss everything together. Enjoy warm.

    The BEET: Volume 13, Issue 19.2

    THE BEET : VOLUME 13, ISSUE 19.2

    In today's BEET:

    1. This week's share
    2. Letter from Ted
    3. Winter Share
    4. Recipes

    CSA Pickup Today 5-7:30pm

    PS 56 at Gates and Downing (enter on Downing)


    We are running low on bags- if you have any extra, please bring them for us.  Thanks!



    • Fennel
    • Garlic
    • Tomatoes
    • Sweet Peppers
    • Carrots
    • Lettuce
    • Kale, Swiss Chard or Bok Choy
    • Potatoes
    • Butternut squash
    • Eggplant



    The landscape here is all fall colors, probably at their peak, and the air is crisp. We woke to a thick layer of frost this morning and, now that it’s lunchtime, I have squash soup on my mind. But that takes time. In the meanwhile, what to do with those green tomatoes? I think I’ll slice mine thin and put them on my sandwich, along with some baked tofu, lettuce, red onions, perhaps some sprouts and honey mustard. Andrea, our resident herbalist and an inveterate traveller, submits the ‘Indian Summer’ recipe you’ll find at the bottom of the page. Your fennel, which is a bulb that will arrive shaped like an outstretched hand, can be roasted with any number of other “root” vegetables, including the other bulbs in your recent shares (i.e., onions and garlic), your tubers (potatoes) and your true roots (this week’s carrots), to make a yummy dish. Salt, pepper, Rosemary and a little olive oil pulls this all together for me. Your fruit this week will be Jonagold apples from Pete.

    Our annual survey will be coming soon. When the time comes, please share with us your thoughts about your CSA experience.

    Have a great week, Ted



    Our summer season will come to an end in a couple of weeks. But that doesn’t mean you have to stop getting some of your vegetables or local fruits and eggs from us. Once a month on four Saturdays during the fall and early winter, we assemble a one-bushel box that consists of greens, storage vegetables and fruits and some kind, along with a little treat. Each year we get a little better - we’ve been growing hardy winter greens in our unheated winter greenhouses for more than ten years, and we’ve built a new vegetable storage and packing building this year to help maintain crop quality (and to give the staff a warmer place to work!). Each month you’ll get approximately 2 lb. of our organically grown hardy greens, including arugula, tatsoi, spinach, kale and Swiss chard. You’ll also get 8-10 lb. of our storage vegetables, including carrots, red and yellow onions, potatoes, beets, leeks, sweet potatoes and more, plus 4-6 lb. of fruits, usually from the Borden Farm. And, depending on the month, you’ll get one of the following: maple syrup, honey, apple cider, our own frozen strawberries or preserves from neighboring producers. We’ll also reach out to friends and neighbors in our organic farming community to fill in odds and ends, including black beans from John Sats and celeriac from the new farm belonging to a member of our staff. An optional egg share from neighbors raising free-range hens is also available. Joining the winter CSA is a nice way to stay in touch with your neighbors, and it keeps your farmers off the streets and out of trouble. 

    Winter Share Price: $178.00

    Optional Egg Share:  $22.00 for 1 dozen each time, or $44.00 for 2 dozen each time

    Pick Up Dates:  November 22nd, December 13th, January 10th, & February 7th.

    Clique Here to sign up:


    Lewis-Waite farm orders can also be added to your winter share as well.  Speaking of which-  here's the link to them for next week:


    Indian Summer Casserole

    Adapted from "Still Life With Menu” by Mollie Katzen

    Preparation time: 40 minutes, plus another 35 minutes to bake

    Yield: 4 to 5 servings

    Highly seasoned vegetables are combined with olives, chiles, and cheese, then a custard is poured over the top and the whole thing bakes to perfection. This is a wonderful, light entrée for a warm, lazy evening. Serve it with a fresh garden salad and some hot, buttered tortillas.


    • A little butter or oil for the pan
    • 1 to 2 tablespoons olive oil
    • 2 cups corn (fresh or frozen)
    • 3 large bell peppers (a combination of colors), chopped
    • 2 medium-sized green or underripe tomatoes, diced
    • 3 large cloves garlic, minced
    • 1 teaspoon salt
    • 2 teaspoons ground cumin
    • 1 teaspoon dried oregano or Mexican oregano, if available
    • 1 cup chopped scallions (whites and greens) or chopped onion
    • Several leaves fresh basil, minced or 1 teaspoon dried basil
    • 1/4 cup minced parsley
    • Freshly ground black pepper
    • Cayenne to taste, optional
    • 1/2 cup pitted, sliced olives (any kind)
    • 1 small Anaheim, poblano, jalapeno, or serrano chile, minced (or 1 4-ounce can diced green chiles)
    • 1 packed cup grated jack cheese or sharp cheddar cheese
    • 4 eggs
    • 1 cup buttermilk or yogurt
    • Paprika for the top


    1. Preheat the oven to 375°F. Butter or oil an 8-inch square baking pan or its equivalent.

    2. Heat the olive oil in a large, deep skillet. Add the corn, bell peppers, tomatoes, garlic, salt, cumin, and oregano, and sauté quickly over medium-high heat. After about 8 minutes, when the bell peppers are tender, remove from heat. Strain off any excess juices.

    3. Add the scallions or onion, basil, parsley, black pepper, cayenne, olives, chiles, and cheese, and stir until the cheese melts. Spread this mixture into the prepared baking pan.

    4. Beat the eggs together with the buttermilk or yogurt. Gently pour the custard over the vegetables. Sprinkle the top with paprika.

    5. Bake uncovered for 35 minutes. Serve hot, warm, or at room temperature.


    Pickled Hot Peppers (or sweet peppers)

    from Bon Appetit

    • 4 cups assorted chilies
    • 1 1/2 cups distilled white vinegar
    • 3 garlic cloves
    • 2 TBS black peppercorns
    • 2 TBS kosher salt
    • 2 TBS sugar
    • 2 TBS coriander seeds


    Cut chilies into 1/4" rings.  Pack all chilies into a clean 1-qt jar.  (sterilized if you're going to process them for long term canning).

    Bring vinegar, all remaining ingredients and 1 1/2 cups water to a boil in a medium sauce pan.  Reduce heat to medium and simmer for 5 minutes.  Pour hot brine over peppers.  Seal jar.  (Here's where you would process in hot water, if you're canning)  If not: simply let them cool, then refrigerate.  They will keep for 1 month in the refrigerator.

    THE BEET: Volume 13, Issue 16


    In this week’s BEET:

    1. Halloween Party
    2. Letter from Ted
    3. Around and Out of Town
    4. NY Cider Week
    5. Cycling Festival
    6. Oktoberfest at Hunter Mountain

    CSA Pickup Today 5-7:30pm

    PS 56 at Gates and Downing (enter on Downing)


    Halloween Pot Luck

    We are looking for a few people to volunteer to help us coordinate this event.  We need folk to help put some kid-friendly activities together, and help set up & decorate.  If that sounds like fun to you- please email me here at the newsletter, and I'll fill you in, or you can sign up when you come to pick up your share!

    Everyone else- we hope that you'll sign up in October to bring a dish, and we look forward to seeing y'all there!


    The coming of fall usually corresponds with the departure of several people on our staff. Farm work is something that people can afford to do only because they are good at stitching together different parts of their economic lives. Sara, who has been with us for seven years, normally leaves us in October to join her family in their seasonal wreath-making business. (This year, however, she left us even earlier than usual to travel through Europe for a few weeks before wreath-making season.) She also does portrait photography. Three staff members returned to college – including my two boys and Mack, who is at FIT in New York. Mack is interested in sustainable dwellings and has helped fellow staffer Daren design the cabin he’ll be building on family land not far from here. Daren grows celeriac and garlic for the market, and works with us on various winter projects. He has been with us for eight years. Aidan will be heading to Telluride, Colorado soon to work at a ski resort for the winter season. Sisters, Victoria (a nine-year veteran) and Naomi (seven years), will be leaving us soon, Victoria to have a baby (!) and Naomi to retreat to the deep Maine woods to draw and read and hike. But we expect to see them over the winter for winter share packing and, in Victoria’s case, to take possession of the jams she’ll make for our winter share. Andrea, who started working with us ten years ago, makes teas in the winter from herbs she grew and dried during the summer. Andrea also works on weekends on the farm of a friend in Columbia County. They are a creative group of modern day homesteaders whose outside income not surprisingly is mostly food or farm-related.

    For the last seven or eight years we have employed an extended family from Mexico. Some of the Medinas return to Mexico for the winter. Martin and Monica will join the corn, bean and squash harvest back in Laguna Prieta, their home town, where they also plan to participate in the many celebrations that take place throughout the winter. They leave five children behind to work on our farm each summer, and, as you can imagine, they are counting the days until their reunion. Monica calls home almost every day. Martin has been coming to the states for nearly 20 years under H-2A visas. Although I think they would make excellent neighbors, there is no path for citizenship (or even that type of visa we call a green card) for their side of the family. Salvador and Candelaria remain in their small house in nearby Cambridge during the winter. Because of a long, clean record of employment in the US, much luck, and by spending many thousands of dollars in fees and payments, they have managed to obtain green cards for their entire family. I am happy for them, but find the arbitrary nature of the visa process maddening. The cold has taken getting used to, but they tell me it has been worth it. Their youngest children are in the local school and maintain full schedules. Their oldest daughter and her husband, Gabriel, also work with us, and they will be heading to Juarez, Mexico in three weeks for an appointment to procure for him, too, a green card. With that they can start a new chapter in their life together, part of which includes attendance at the local community college and, perhaps, a clearer path to the American dream.

    This week’s share in the harvest includes potatoes, Delicata squashes, yellow onions, beans or corn, depending on what you’ve had recently, golden beets, sweet peppers, chiles, parsley, lettuces, and your choice of two greens from a list that includes bok choy, Dinosaur kale and Swiss chard.

    Have a great week, Ted



    The fall is a great time to get out of town- not too far tho- there's a lot of great food related things happening in the Hudson Valley- most within a 2 or 3 hour drive of the city.  As a lover of The Hudson Valley and the Catskills, I would highly going for a drive and checking out these events.  Most farms upstate will be offering pumpkin picking and apple picking now too.  All you have to do is drive up!

    Here's a link to several near the city.




    All things cider related!  Tastings, classes, and many special events.

    The word "Cider" means fermented apple juice, and this week long festival celebrates the old-now new again beverage.  Real cider is not brewed.  There’s no grain, no cooking, and no fast route to high quality. Serious cider is all apple juice, pressed from superior cider varieties. It represents the land that grew that fruit. It takes time and patience. Great beer can be made in weeks; great cider, not.

    This week long festival is happening 3 different weeks, in three different NY regions.  Take a trip upstate, or wait until its here in NYC.

    Finger Lakes: October 3rd – 12th, 2014

    New York City: October 24th – November 2nd, 2014

    Hudson Valley: November 14th – 23rd, 2014



    SEPTEMBER 27 & 28

    The Rensselaerville Cycling Festival, held in Catskills farmland next Saturday, gives you the chance to steep yourself in autumnal splendor and explore the foodshed beyond the common hayride or corn maze. The festival features all the rides you’d expect from a serious cycling event, from a low-key 8-mile fun ride to a fully-supported 84-mile Gran Fondo with over 8000 feet of climbing. The courses lead cyclists past dozens of farms, and they rise and fall through a stunning part of the world: the Northern Catskills and the hills that spread out from them like an apron from Oak Hill to Albany are green valleys, rock-cluttered creeks, and wide open pastures framed to the south by the sudden eruption of mountains.

    Go here for more info!

    and also here.


    Hunter Mountain: Oktoberfest!

    If you like local beers and wines, German music, potato pancakes, and mountains; you're going to love this event.  October is the time of the harvest, and in the old country, after the harvest is in, it's time for celebration. Join us in celebrating Oktoberfest, in the finest new-world tradition. Featuring German-American music inside, and great local bands outdoors. Some of these weekends coincide woth other events. Colors in the Catskills is an all-brands motorcycle rally. Das Laufwerk is one of only seven VW sponsored rallies in the country.

    Clique here for more info.

    • Sept. 27-28 – with Gestalt BMW Car Rally
    • Oct. 4-5 - with Colors in the Catskills Motorcycle Rally
    • Oct. 11-12 - with Das Laufwerk Eurocar Rally
    • Oct. 18-19 -Wine Tasting and Farmer's Market



    THE BEET: Volume 13, Issue 15


    In this week’s BEET:

    1. Share Allocations
    2. Halloween Pot Luck Party!
    3. Milk not Jails inventory
    4. Composting Volunteer Opportunity
    5. Lewis Waite Farm
    6. Letter from Ted
    7. Moussaka

    CSA Pickup Today 5-7:30pm

    PS 56 at Gates and Downing (enter on Downing)


    A Few Announcements

    Share Allocations:

    The last few weeks, we have been coming up short at the end of the night during pick ups.  We are asking everyone to please pay careful attention to the amount of each item allocated to your share.  As the weather has been affecting crop yields this year, Ted carefully packs each bin with the correct numbers of vegetables per share.  So if you accidentally take an extra squash, or onion, that means another CSA member, who comes in later may not get one.  The extra food that is donated to the soup kitchen, is only in the crops that Ted has a surplus of, which right now, is only a few items.

    Halloween Pot-Luck Party

    Our Pot-Luck Dinner is back this year!  And we want you get involved!  The annual pot luck dinner is a fun-family friendly night where we can all get together, share some delicious home cooked farm food, have a few activities for the kids- such as pumpkin painting, or apple bobbing, and for those who are inspired- to do it in costume.  Yay!

    We need some volunteers to help out getting this all together, and we hope everyone will sign up to bring a dish and share this dinner together!

    Sign up at the check in table when you pick up your share!

    Party Date:  Thursday, October 30th

    Milk non Jails pick up information

    There has been a bit of confusion with the pick ups for Milk not jails.  Please bring your confirmation email either in paper form, or on your smart phone with you when picking up to make sure you get all your goodies.


    Volunteer Opportunity: Compost

    Do you still need to fulfill your volunteer hours?  We need help disposing of our compost.  During each pick up a small amount of compost is generated- some lettuce leaves, carrot tops, ect . .  and we need someone to volunteer to pick it up and dispose of it each week- either in a personal compost, at the Fort Greene Farmers Market compost collection (Saturdays) or in another earth friendly way.

    Up until this point, we had been contributing it to the compost at the school, but they are now all full, and unable to accept any more.

    Please email me if you're interested:


    Extras for Next week: Lewis Waite Farm

    Want to order some extras to fill out your pantry?  Place an order here for pick up next week.

    Here's a short note from them:

    As summer winds down, here at Lewis Waite we are gearing up for the fall.  All staff, new and veteran, are looking forward to sending all your favorite products to you this fall as you start eating inside again. Using the oven and crock pot? We have stew hens, soup or marrow bones and many other inexpensive cuts to make your own nutritious soup/stew stocks. Don’t forget there is no waste when it comes to meat. All cut offs, bones, etc can be thrown in the freezer and saved for a soup night. Not sure what to do with your extras? Send us an email or try the recipe below from Shannon Hayes.  We are happy to point you in a delicious direction. Here's an article on how to make a lip-smacking great stew.


    Letter From Ted & Windflower Farm

    The weather man has been predicting temperatures in the low 30's for tonight, which, if it were to come to pass, would be happening a little bit early for us. In fact, it would be devastating. First off, we are not ready to say goodbye to our tomatoes or peppers. Secondly, we fully expect the beans and sweet corn to hang in there a few weeks longer. And, finally, we’d like our carrots to have more time to bulk up. I don’t really expect any of these crops to come to harm tonight, but I also know that their days are numbered, and that, within the month, they’ll all be gone, to be replaced with root crops, bulbs and tubers - the feel-good foods of fall - along with cold-hardy greens and broccoli. We’ve passed the two-thirds point in the farm season, leaving us with just eight more distributions, including this one, and we now begin the transition from summer crops to fall crops.

    Last week, we harvested our Butternut squashes, completing a winter squash harvest that included pie pumpkins, Buttercups, Acorns and, my favorite, those pretty and delicious green and white Delicatas. We’ve also recently completed harvesting and trimming our red and yellow onions and garlic. See the attached photos. And we are well into our potato harvest. These storage vegetables, along with the beets, turnips, carrots, garlic, fennel and leeks we have yet to harvest, are the crops that, to me, make fall (and winter) such a wonderful time in the local foods cycle.

    Be on the lookout: winter share details will be coming shortly.

    This week’s share will include corn or beans, a head of lettuce, your choice of kale or collards, plus tomatoes, sweet peppers, chiles, eggplants, potatoes and onions. Enjoy! Next week’s vegetable share will be similar, but we’ll add winter squashes, continue to juggle who gets corn and beans, and change the greens lineup to keep it interesting. Your fruit this week will be Yonder Farm’s ‘Stanley’ plums. Bon appetit!

    All the best, Ted

    Recipes:  Moussaka

    Now that the weather is cooling off at night, we can turn our oven's back on without fear that the house will over heat.  One of my favorite things to make in the fall: Moussaka.  It uses up all the good fall vegetables, and even though it's a heartier dish, there's  no filler in it like pasta or grains.  It's all  veggie goodness (or veggie + meat goodness.)

    Moussaka originated in the Balkan region of southeastern Europe. Like many ancient dishes, it has a number of regional variations.  “Moussaka or musaka, often written as musakka, is a meat and vegetable stew, originally made from sliced aubergine (eggplant), meat, and tomatoes, and preferably cooked in an oven.  The Greeks cover the stew with a layer of beaten egg or béchamel sauce. Elsewhere in the Balkans mussaka has become a much more various oven-baked casserole, admitting many more vegetables than aubergine or courgette, often dropping tomatoes and even meat.

    I’ll warn you in advance, this is not an simple dish to prepare. While the steps themselves are pretty easy the process is time consuming. This dish would be best suited to a special occasion, like a Sunday family gathering, when you have a few hours to prep and assemble the ingredients. Serve the leftovers during the week– the dish refrigerates and freezes well.  The end result is worth the effort– it’s scrumptious, with layers and layers of amazing flavor.

    Here's a link to a delicious vegetarian recipe.

    Clique here for the classic Meat-lovers version.

    Happy Baking!

    THE BEET: Volume 13, Issue 13


    In this week’s BEET:

    1. Announcements
    2. This week's share
    3. Letter from Ted
    4. Lewis Waite Farms- Cheese and other goodies!
    5. People's Climate March!
    6. Recipes

    CSA Pickup Today 5-7:30pm

    PS 56 at Gates and Downing (enter on Downing)


    A Few Announcements:

    If you haven't signed up for Volunteer hours, please do so!

    Congratulations to our treasure, Liz Vento- on her new, adorable baby!   Sarah Chinn will be taking over as treasure for the rest of the season.  If you have any outstanding balances, or other monetary concerns- please email her:


    This Week's Share

    • Cilantro
    • Tomatoes
    • Chilies
    • Onions
    • Peppers
    • Sweet Corn
    • Choice of Choy or Yukina Savoy
    • Red Potatoes
    • Carrots
    • Watermelons (fruit share)

    A Letter From Ted

    All work and no play makes for a dull boy indeed. When my teenage son asked if he could fly out to California to meet some guys he’s been playing online games with, the first thing I said was, “no chance in h@!!” And then I asked if I could go with him. Two days in Ventura, California are probably not worth the two days getting to and from California – days spent racing around airports and many hours folded into tiny airplane seats, but I didn’t know that before hand. Once I established that my kid’s friends were not middle-aged pedophiles or ax murderers (was it wrong to be worried about this?), I headed off to tour both the region’s agriculture and its wild places.

    Friday. I toured the Oxnard plains, a perfectly level landscape between the Pacific and the coastal mountains on which farmers have planted tens of thousands of acres of cabbages, lettuces, herbs, tomatoes, peppers and berries of all kinds. Almost every acre is covered in plastic. There were perhaps a thousand acres of tunnel-grown raspberries. If you see raspberries in the grocery store under the Driscoll brand this time of year, there is a good chance they came from Oxnard. I was impressed with the scale and productivity of the region, but distressed at the quantity of pesticides used to produce their bounty. Spray tractors, pesticide holding facilities and men and women in white suits and gas masks were commonplace. After touring farms (which is what farmers do on vacation), I headed up to the spectacular Los Padres National Forest to do some hiking. Only in California can you go from a beautiful sandy ocean beach, through a huge agricultural region and into a vast mountain wilderness within an hour and a half.

    Saturday. I attended the Ventura Farmers’ Market where there were avocados, oranges, table grapes and berries of all kinds, along with many vegetables, but certainly not more than you’d see at Union Square this time of year. One organic farm was there – Tutti Frutti – but they said I couldn’t visit because the drought had rendered the farm “more brown than green.” So, after having breakfast tomales, which were nearly as good as our Candelaria’s, I headed back to the Los Padres (via the incredible Mariposa Highway) for another day of hiking in the mountains. California is a bit much by the standards of this Northeasterner. I felt a little like a hobbit too long away from the shire. I napped on 6-inches of needles on the top of 7500-foot Reyes Peak under a stand of pines I couldn’t name, and awoke refreshed, ready to pick up my son and go home.



    Lewis Waite Farm

    Delicious Artisan Cheeses, Grass Fed Beef, and more!

    Our partner farm, Lewis Waite, offers many great add-ons, such as aged cheese, raw-milk cheeses, grass fed beef & lamb, pasteurized chickens, eggs, jams, coffee, trail mix, mushrooms, tea and other spices, and even turkeys for Thanksgiving!

    Each of these items can be ordered ahead of time- and will be delivered on Thursday to PS. 56 with the main CSA pick up.  Usually the order must be placed by the previous Sunday, for a Thursday pick up.  Each time is a one-time order- so only get as much as you need, and then you can order more later.  Payment is directly to them via either paypal- or you can mail them a check.

    Check out all of their great product here.



    The largest climate march in history is happening in just over 2 weeks on, Sunday, September 21st at 11:30AM.

    This September, world leaders are coming to the UN to talk about climate change, and how to dramatically reduce global warming pollution.  This March is about a world with an economy that works for people and the planet; a world safe from the ravages of climate change; a world with good jobs, clean air and water, and healthy communities.  Let's march!

    The route has been approved by the city of New York, and starts at Columbus Circle.

    To get involved and march, and for more details click here.


     RECIPES - It's Salsa Time!

    Watermelon Salsa

     Contest-Winning Watermelon Salsa


    • 2 cups seeded finely chopped watermelon
    • 1/2 cup finely chopped peeled cucumber
    • 1/4 cup finely chopped red onion
    • 1/4 cup finely chopped sweet red pepper
    • 1 jalapeno pepper, seeded and minced
    • 1/4 cup minced fresh cilantro
    • 1 tablespoon minced fresh basil
    • 1 tablespoon minced fresh mint
    • 2 tablespoons honey
    • 1 teaspoon lime juice
    • Baked tortilla chip scoops


    In a large bowl, combine the watermelon, cucumber, onion, peppers and herbs. Drizzle with honey and lime juice; gently toss to coat.  Refrigerate for at least 1 hour. Serve with chips. Yield: 3 cups.


    Roasted Tomato Salsa

    (from Once Upon a Chef)


    • 4 vine-ripened tomatoes, quartered
    • 2 small yellow onions, cut into wedges
    • 6 garlic cloves, peeled
    • 3 Serrano chili peppers, stemmed (use less for a milder salsa)
    • 1/4 cup vegetable oil
    • 2 teaspoons salt
    • 1 teaspoon cumin
    • 1/4 cup cilantro leaves
    • 1 tablespoon fresh lime juice, from one lime, plus more if needed


    Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil. Place the tomatoes, onions, garlic, whole Serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Broil until softened and charred, 10-15 minutes.
    Transfer the vegetables and juices to a food processor fitted with the metal blade. (If you are concerned about the spice level, add only one Serrano pepper at this point. You can always blend in the others to taste.) Add the salt and cumin and pulse until just slightly chunky. (If you left out some of the Serrano peppers, now's the time to taste and add more.) Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary. Be sure to add enough salt and lime to bring out all the flavors. Transfer to bowl and serve warm, at room temperature or slightly chilled.



    In this week’s BEET:

    1. This week's share
    2. Letter from Ted
    3. Farm Visit Transportation
    4. Un-paid Balance?
    5. Recipes

    CSA Pickup Today 5-7:30pm

    PS 56 at Gates and Downing (enter on Downing)

    Oh NO!  We're almost out of plastic bags!  If you have any extra's that are piling up, please bring a few to share.  Thanks.



    This Week's Share


    This week’s share:

    • Genovese Basil
    • Tomatoes
    • Crisphead Lettuce
    • Swiss Chard
    • Sweet Peppers
    • Eggplant or Cucumbers or Squashes, depending on your site
    • Yellow Walla Walla Onions
    • Sweet Corn or Beans, depending on your site

    A word of clarification regarding our sweet corn delivery schedule: We are aware that many of you share shares, and that it’s most often done on an every other week basis. We’ll send sweet corn as often as possible, but when we don’t have enough we will send it in such a way that the even week shares contain corn at the same frequency as the odd week shares. In some cases that might mean corn for two weeks in a row, followed by two weeks without corn, followed by two more weeks of corn, and so on. The season will last throughout September.

    Tuesday’s fruit share will be our own organically grown watermelons. Thursday’s share will likely be Pete’s plums.

    Cool weather has prevailed through much of the summer, making for wonderful working conditions for the farm staff. But our cucumber and squash crops have finally slowed, our peppers have refused to develop color, and our basil is convinced the season is nearing its end (think about tucking some away, perhaps in the form of a frozen pesto). Our tomatoes should last throughout September, but late blight, which is on tomatoes and potatoes on farms all around us, threatens our harvest. The disease thrives in cool, wet conditions. So far, we’ve seen no sign of the disease here.

    I remind you to save the date: The annual Open House at Windflower Farm will be held on the weekend of August 23-24. Please join us for a Saturday mid-day tour of Windflower Farm, a wine, beer and cheese hour with local music and brews, and a potluck super with CSA members from all over the City and the farm staff. Hang out with Nate’s chickens and ducks, visit the sheep pen, or check out our many tractors. You are welcome to camp on the farm (most people do) and to enjoy the campfire and the star-filled sky, or stay at one of the nearby motels or B&Bs. We will make breakfast for you on Sundaymorning, after which you might go for a swim in the Battenkill River, tour Victory View Winery, attend the Washington County Fair or the Cambridge Farmers’ Market, go to the horse races at the historic track in Saratoga, head up to the Battenkill Creamery for an ice cream sundae, or visit the new Argyl Brewery store. Bring a tent and sleeping bags, good footwear, and a dish to pass. Bring an instrument for around the campfire. Please RSVP with the number of people in your party to I hope to see you here.


    Have a great week, Ted



    Transportation Needed for the Farm Trip!

    If you're planning on going to the farm this weekend; we are still trying to coordinate all the transportation.  Anyone who is driving up this weekend, if you have extra room in your car, and would be interested in carpooling, please contact Nydia.  Thank you!

    Unpaid Balances

    A few of you out there have un-paid balances.  At this point, everyone should be paid in full.  Please mail in, or pay-pal your final installments. If you have any questions about how to pay, or another issue regarding the late payment, please contact our treasurer, Sarah Chinn.




    Classic Ratatouille  (from Anne & Amaury)

    This recipe was taught to me, by my close Parisian friend, Amaury.  And he was taught by none other than, his sweet grandmother who lives in Brittany.  Amaury told me that whenever he goes home to France, his grandmother always has this waiting in the fridge for him.  Nothing is more satisfying to me in late summer that this sweet peasant stew, and it only gets better the next day!

    • 1 medium sweet onion, diced
    • 1/2 red pepper, thinly sliced
    • 1 medium sized eggplant (aubergine), chopped into 1" half rounds, (when prepping, you only need to peel off some of the skin, leaving a little bit adds a nice texture)
    • 2 or 3 zucchini or summer squash, chopped into 1" half rounds
    • 4 ripe large tomatoes (beefsteak or heirloom are best), large dice
    • 1/2 cup high quality olive oil
    • 3 TBS honey
    • 1-2 TBS herbs de Provence
    • Sea Salt


    The key to this dish, is adding the vegetables one at a time, allowing them to brown a little bit, before cooking them all down together.  In a large cast iron pot, add 3 TBS of the olive oil and the onions and cook for 15 min on medium.  You want the onions to become translucent and begin to brown.

    Next, add a pinch of the herbs de Provence- crumble between your fingers as you do, add a spoonful of the honey, a little more olive oil and the eggplant.  Stir everything together, and allow the eggplant to start to brown.  Again this may take around 15 min.

    Add another pinch of the herbs, sea salt, a little more honey, olive oil, and the zucchini.  Stir around and let the zucchini brown up.

    After 10 min add the red pepper.

    Once the peppers have begun to soften, add the rest of the oil, honey, spices, a little more salt, and the tomatoes.  Stir everything around, and turn the heat a little bit lower.  Let everything cook in the juices from the tomatoes for 30-45 min.  If you like your stew a little more on the soupy side, you can add 1/4 cup water or vegetable broth with the tomatoes.

    Serve with a crusty baguette and a glass of red wine!



    (from Vegan Planet, by Robin Robertson)


    Roasting (or grilling) intensifies the naturally sweet flavor of the corn in this wholesome chowder.  A garnish of fresh tomato and basil completes my favorite summer produce trilogy.

    • 4 ears corn
    • 1 TBS olive oil
    • 1 small onion, chopped
    • 1 celery rib, chopped
    • 1 large yukon gold potato, peeled and diced
    • 4 cups vegetable stock
    • 1 cup almond or coconut milk (the boxed kind, not the can)
    • salt and peper to taste
    • 1 large heirloom tomato
    • 2 TBS minced fresh basil

    Heat up a cast iron skillet.  Pull the husks off the corn, and rub the cobs down with olive oil.  Sear the cobs on the skillet until a few sections of the kernels are starting to blacken.  (10-15 min).  Remove from skillet and let cool on counter top until you are able to handle them.  Remove the kernels with a sharp knife, cutting down the sides of the cobs.  Be careful not to cut too close, you don't want to eat the fibrous part of the cob.  Set the kernels aside.

    Heat up olive oil in a large pot over medium heat.  Add onion, celery, cover and cook until softened.  About 5 min.  Add the potato and stock and bring to a boil.  Reduce heat to low, cover an cook until the vegetables are tender, about 25 min.  Uncover, add the corn, and cook for another 15 minutes.

    Remove from heat, ladle 2 cups of the soup into a blender, and process until smooth.  Stir the puree back into the chowder, add the non-dairy milk, season with salt and pepper to taste.  Ladle the soup into bowls and garnish with the tomato and basil.

    SERVES 4 - 6

    THE BEET: Volume 13, Issue 9


    In this week’s BEET:

    1. This week's share
    2. Letter from Ted
    3. Recipes
    4. The Low-down on Gazpacho

    CSA Pickup Today 5-7:30pm

    PS 56 at Gates and Downing (enter on Downing)



    This Week's Share


    • Genovese Basil
    • Tomatoes
    • Red Butterhead and Redleaf Lettuce
    • Sweet Peppers
    • Eggplant or Sweet Corn (we’ll be sending sweet corn every other week all summer)
    • Cucumbers
    • Assorted Squashes
    • Sweet Yellow Onions


    The photos below show Jan in the snapdragons, today’s tomato harvest (and, from L to R, Daren, Mackenzie and Andrea), the packing team in the new packing shed (Victoria behind the desk, Naomi packing and Mackenzie washing) and tub washing (Terry).

    Fruit shareholders will be getting our own organically grown Galia melons this week. It’s a green-fleshed variety called ‘Arava.’ Even the seeds were grown organically. We have a cantaloupe (‘Sarah’s Choice’) and ‘Sugar Baby’ watermelons coming soon. Melons are best after sitting in your refrigerator for a day or so.

    Save the date: The annual Open House at Windflower Farm will be held on the weekend of August 23-24. Please join us for a Saturday mid-day tour of Windflower Farm, a wine, beer and cheese hour with local music and homebrews, and a potluck super with CSA members from all over the City and the farm staff. You are welcome to camp on the farm (most people do) and to enjoy the campfire and the star-filled sky, or stay at one of the nearby motels or B&Bs. We will make breakfast for you on Sunday morning, after which you might go for a swim in the Battenkill River, tour Victory View Winery, attend the Washington County Fair or the Cambridge Farmers’ Market, go to the horse races at the historic track in Saratoga, head up to the Battenkill Creamery for an ice cream sundae, or visit the new Argyl Brewery store. Bring a tent and sleeping bags, good footwear, and a dish to pass. Please RSVP with the number of people in your party to:

    ?I hope to see you here, Ted








    Lemon Couscous with Roasted Vegetables

    (adapted From Tagines & Couscous by Ghillie Basan)

    • 8 baby eggplants (or 1-2 large, or an assortment of different varieties) If baby  eggplants leave them whole, if larger, cut into wedges.
    • 3-4 small zucchini, cut in quarters lengthwise
    • 2 red or green bell peppers, seeded and cut into quarters lengthwise
    • 4 garlic cloves, peeled and cut into quarters lengthwise
    • 1 thumb-sized piece of fresh ginger, peeled and cut into thin sticks
    • 6 Tbsp olive oil
    • sea salt
    • leaves from a bunch of cilantro, coarsely chopped
    • leaves from a bunch of mint, coarsely chopped

    For the lemon couscous:

    • 3 cups couscous
    • ½ tsp sea salt
    • 2 ¾ cups warm water
    • 1-2 Tbsp olive oil
    • 1 preserved lemon, finely chopped
    • 1 Tbsp butter, broken into small pieces


    1. Preheat the oven to 400.
    2. Put the vegetables, garlic, and ginger in an ovenproof dish. Pour over the oil, sprinkle with salt and cook in the preheated oven for about 40 minutes, until the vegetables are tender and nicely browned.
    3. To make the lemon couscous, tip the couscous into an ovenproof dish. Stir the salt into the water and pour it over the couscous. Leave it to absorb the water for about 10 minutes.
    4. Using your fingers, rub the oil into the couscous grains to break up the lumps and aerate them. Toss in the preserved lemon, scatter the butter over the surface and cover with a piece of foil. Put the dish into the oven for about 14 minutes until the couscous has heated through.
    5. Tip the couscous onto a serving platter in a mound. Arrange the vegetables over and around it and spoon some of the roasting oil over the top. Sprinkle with the cilantro and mint and serve immediately.
    6. Note: These vegetables are only a start; vary them according to the season. And some fresh feta cheese, more preserved lemon or fresh lemon juice, or some chopped-up green olives makes a nice garnish.


    Fiesta Kale Slaw Wraps

    (from Sprouted Kitchen)



    • 1 Tbsp. muscavado or brown sugar
    • pinch of cayenne
    • 2/3 cup pepitas (pumpkin seeds)
    • 1 small bunch kale, stemmed and shredded
    • 2 large carrots, grated
    • 1 cup baby tomatoes, halved or quartered
    • 2 green onions, sliced thin
    • 1 small english cucumber, diced (about 1 cup)
    • 1 small bunch cilantro, roughly chopped
    • 1 cup cooked lentils, black or green preferably
    • 1 large avocado, diced
    • 3/4 cup crumbled feta cheese
    • juice of two limes
    • 1/4 cup extra virgin olive oil
    • 1 Tbsp. hot sauce
    • sprinkle of salt and pepper
    • 1/4 cup sour cream or non dairy sour cream
    • 4 brown rice or flour tortillas for wrapping
    1. In a small, nonstick skillet over medium low heat, warm the muscavado or brown sugar with a pinch of cayenne and salt. Add the pepitas and stir so the sugar sticks to the nuts and they smell toasty - about 5 minutes. Remove to cool on a piece of parchment (or left in the pan is fine).
    2. In a large mixing bowl, combine the kale, carrots, tomatoes, green onions, cucumber, cilantro, lentils, avocado and feta. Add the juice of both limes, olive oil, hot sauce, a sprinkle of salt and pepper and the cooled pepitas and toss everything together to mix.
    3. Warm the tortillas over the stove. Add a spoonful of sour cream down the center of the tortilla, add a pile of the kale slaw and wrap 'er up. Wrap everything in parchment to keep it together for portability or to make in advance and keep in the fridge.




    The New York times posted this interesting article on sunday all about Gazpacho.

    Check it out here!



    THE BEET: Volume 13, Issue 8


    In this week’s BEET:

    1. This week's share
    2. Letter from Ted
    3. Recipes
    4. Milk Not Jails, Live Order!

    CSA Pickup Today 5-7:30pm

    PS 56 at Gates and Downing (enter on Downing)



    This Week's Share


    • Tomatoes
    • Lettuce
    • Sweet Peppers
    • Bok Choy, Purple Kale or Yukina Savoy
    • Cabbage
    • Cucumbers
    • Squashes
    • Sweet Yellow Onions
    • Sweet Corn or Snap Beans
    • Fruit shareholders will be getting Yonder Farm’s peaches (Tuesday) and blueberries (Thursday).
    My oldest son, a young hired man, and I have begun building a small equipment barn – a shed, really - and my nephews have come to work with us. Their dad was raised on a dairy farm, but they’re suburban kids. They are twins, and they are headed off to college this fall where they will both study engineering. A small barn seemed like a good starter project. We poured the footings late last week, and will erect the posts and girts this week or next. If all goes according to plan, we’ll have the building completed before our open house next month, which would be great because putting our equipment and supplies inside would really improve the look of the place.
    Here’s a list of other things we’d like to accomplish this week. Weed the fall beets and carrots; weed the pathways between the peppers, chiles, eggplants and squash beds; harvest the garlic and the early onions; finish trellising the grapes; mow the paths between the blueberries; mow down the old strawberry foliage and the weedy edges of all the fields; irrigate the crops grown on mulch; field-seed greens and French Breakfast and Watermelon radishes; and, of course, harvest, wash and deliver this week’s vegetables and cut flowers.
    Have a great week, Ted


    The annual Open House at Windflower Farm: Weekend of August 23-24

    All CSA members are invited!



    Having a BBQ?  A picnic?  These little appetizers will wow your guests every time.  I have been making these for years, and they are always the first empty plate!

    PESTO WRAPS   (from The Raw Truth, by Jeremy A. Safron)

    Serves 4-6

    • 3 large zucchini, peeled
    • pinch of sea salt
    • juice of 1/2 lemon

    Presto Pesto

    • 2 cups walnuts
    • 2 cups loosely packed fresh basil leaves
    • 3 cloves garlic
    • 1 heaping tablespoon red miso
    • 2 tomatoes, cubed
    • chopped fresh basil for garnish

    Using a vegetable peeler, or mandolin, cut thin, wide strips lengthwise down the zucchini.  Place zucchini strips in a bowl, cover with water, add the sea salt and lemon juice, and soak for 2 hours, or until they taste clean (not starchy).  Drain, rinse, and drain again.

    To prepare pesto, place the walnuts, basil leaves, and garlic in a homogenizing juicer or food processor to create an oily paste.  Transfer the paste to a bowl and stir in the red miso (white miso would be all right to, if you happen to have it on hand).

    To prepare each wrap, lay a zucchini strip flat on the workspace.  Drop a teaspoon of pesto in the center of the zucchini strip.  Press a small piece of tomato into the pesto.  Fold, or roll up the zucchini strip.  Secure the wrap/roll with a toothpick, or place it seam side down on a serving plate.  Serve garnished with the chopped basil.



    Order chevre, kefir and Tonjes Dairy's farmer cheese and more ala carte to your CSA!

    Milk not Jails has now published their a la cart order form online!  Place an order today for a special, one-time delivery of any of our dairy products to your CSA. In addition to your dairy share items, Milk Not Jails offers greek and flavored yogurts, kefir, cheese and more from the seven family farms we serve.

    Deadline to place your order is August 4th at 8pm. We'll deliver your farm-fresh dairy to your CSA pick-up the week of August 11th. This year, we've added some Catskill creameries that make beautiful cheeses and ferments you cannot find anywhere else in NYC! And this month we're excited to have some new items from Tonjes Dairy, home to our amazing whole milk. We'll be adding more items throughout the season, so please let us know what your hungry for and we'll work with our dairy farmer network to find it!  Click here for more info.

    Contact us at or (917) 719-6455 with any questions.


    The Milk Not Jails Team



    THE BEET: Volume 13, Issue 7


    In this week’s BEET:

    1. This week's share
    2. Letter from Ted
    3. Reminder-Save The Date: Farm Tour!
    4. Recipes
    5. Groucho Marx Promotes Composting!
    6. Around Town

    CSA Pickup Today 5-7:30pm

    PS 56 at Gates and Downing (enter on Downing)



    This Week's Share


    • Tomatoes
    • Lettuce
    • Swiss Chard
    • Cabbage
    • Cucumber
    • Squash
    • Onions
    • Beets
    • Blueberries or Apricots (Fruit Share)

    (Sweet corn, beans, and peppers coming soon!)

    A dry week, and good weather for getting things done. We planted lettuces and Swiss chard for the late summer, trellised tomatoes and new grapes and mulched blueberries. Our mechanical cultivators – the ones we imported from Holland a few years back – worked wonderfully until the rains came and sidelined our tractors, and now our onions are inaccessible to tractors because their foliage is so tall. We had no choice but to take care of the escaped weeds by hand. We have 43 beds of onions on bare ground, and another 20 or so on mulch – two acres in all, and all but the two we’ll harvest this week are now free of weeds. It took us three half-days to do it, sometimes on our hands and knees in weeds that occasionally stood waist high. It wasn’t especially enjoyable, the humidity nearing 100% in the high canopy of those onions, and we’re happy to have it behind us. But we feel good about having done the work, knowing that hard physical work done in moderation is good for us. None of us needs a gym membership. If all goes well, you’ll get onions of some kind each week for the remainder of the season.
    Have a great week, Ted



    The annual Open House at Windflower Farm: Weekend of August 23-24

    All CSA members are invited!




    (from Anne, your newsletter author)

    This is a great accompaniment to any summer meal- especially brunch. :)

    • 3/4 Large Cucumber peeled and cut into chunks
    • (reserve the other 1/4- un-peeled, and slice into thin rounds)
    • 1/2 cup mint leaves, roughly chopped
    • 1/2 cup simple syrup
    • 1 cup fresh lime juice (from real limes)
    • 2 or 3 cans seltzer water
    1. Combine Lime Juice, mint, cucumber chunks in a blender- until very smooth.  Then add simple syrup, and blend again.
    2. Pour over ice into serving pitcher, and then add the seltzer water.  Garnish with cucumber slices, and a mint sprig!

    Note: making simple syrup, is very easy!  Bring one cup water and 1/3 cup raw sugar to a simmer over the stove, and stir until sugar dissolves.  Continue simmering until about 1/2 the liquid has evaporated.  Let cool a bit before adding to the lime juice mixture.



    (from the Post Punk Kitchen, by Isa Chandra )

    Tho I have never had a real burger, my meat-eating friends assure me, that this comes close.  It is everything a burger should be.

    Prep time: 75 min - Active time: 30 min

    • 1 1/4 cups cooked, cooled brown rice
    • 1 cup cooked brown or green lentils, cooled, drained well
    • 1 cup shredded beets
    • 1/2 teaspoon salt
    • Fresh black pepper
    • 1 teaspoon thyme, rubbed between your fingers
    • 1/2 teaspoon ground fennel (or finely crushed fennel seed)
    • 1 teaspoon dry mustard
    • 3 tablespoons very finely chopped onion
    • 2 cloves garlic, minced
    • 2 tablespoons smooth almond butter
    • 1/2 cup very fine breadcrumbs
    • Olive oil for the pan

    Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat. Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.

    Place the mixture in the fridge for a half hour to chill. Preheat a cast iron pan over medium-high. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3 1/2 inch cookie cutter or ring mold, otherwise, just shape them into burgers with your hands.

    Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Drizzle in a little more oil or use a bottle of organic cooking spray as needed. Burgers should be charred at the edges and heated through. Serve immediately. But they taste pretty great heated up as well, so if you want to cook them in advance, refrigerate, then gently heat in the pan later on, then that is cool, too.

    For more information, and additional pictures with this recipe, click here.



    Groucho Marx on Person to Person with Edward R. Murrow (Apr 9, 1954)

    Groucho Marx was an avid supporter of Composting!  Who knew!  This is a really cute interview with him from the 50's.

    On Apr 9, 1954, Groucho Marx was interviewed in his home by Edward R. Murrow for the program "Person to Person". Groucho is his usual wise-cracking self, and included daughter Melnda in the act as he so often did on "You Bet Your Life". They sing a duet together, and Groucho gives a tour of his house. A unique glimpse into Groucho's home life.

    A Note about compost . . .

    Just a reminder- you can drop off your weekly compost at the Fort Greene Green Market- Saturdays from 8AM-3PM.  We don't accept compost at the CSA Pick-up, unfortunately.  The little bin that we have marked as "compost" is only for the few scraps that happen as a result of the pick up.  Unwanted carrot tops- or some bad leaves.  They go to the schools small garden compost- which is only able to handle a very small amount.




    Join Just Food and Farm School NYC's Executive Board on Monday, August 4, 2014 for a Special Benefit Performance

    More Information Here



    Are you a foodie looking for something above and beyond?  Each year, Just Food organizes a series of fundraising events called Summer Supper. These privately-hosted fundraising dinners bring together urban farmers, chefs, donors, and taste-makers to support a great cause: creating a more just and sustainable food system. Each event is hosted by an individual supporter who invites guests to dine in their home or a location of their choosing.  Hosts are paired with notable New York City chefs, who prepare a customized, multi-course meal featuring locally-grown produce from an urban farmer.

    The Next dinner is Thursday, Aug 7th @ 7pm.

    An Evening with Urban Sproule and Monument Lane

    Urban Sproule is NYC's first and only rooftop salt farm!  The evening includes a tour of the farm, salt tastings, cocktails and a 4 course dinner by the executive chef, Dustin, of Monument Lane.

    For more info and tickets go here!

    THE BEET: Volume 13, Issue 6


    In this week’s BEET:

    1. This week's share
    2. Letter from Ted
    3. Save The Date: Farm Tour!
    4. Recipes
    5. Storage Tips
    6. Around Town

    CSA Pickup Today 5-7:30pm

    PS 56 at Gates and Downing (enter on Downing)



    This Week's Share

    • Broccoli or Cauliflower
    • Collards or ‘Redbor’ Kale
    • White Cipollini Onions
    • Swiss Chard
    • Dill or Garlic Scapes
    • Slicing Cucumbers
    • Yellow or Zucchini Squashes
    • Beefsteak Tomatoes (not many – just starting)
    • Fruit shareholders : Yonder Farm’s blueberries or apricots.


    The skies just broke loose again. Every second or third day for the last couple of weeks we’ve experienced a downpour. In several instances the rain has amounted to two or three inches, and in one overnight storm over four inches fell.  When rain falls this frequently, and in such quantities, trouble ensues. Farm roads wash away, tractors get stuck, crop diseases set in, succession crops go unplanted, weeds grow unchecked, and crop nutrients leach away. Our soil is well-drained, however, and the crops we grow on it generally benefit from a slightly wetter-than-normal season. We also farm primarily on high ground, where flooding occurs infrequently. So far, our crops appear healthy, due in part to the beautiful sunny stretches between the downpours, and signs of disease are minimal.
    Our chief challenge lies in weed management. Organic farmers trade chemical weed control for mechanical weed control. We use tractor-mounted tools to physically kill weeds, followed by hand hoes and, when all else fails, hand weeding. Weeds can be difficult to control in the best of conditions, and represent one of our highest costs of production. Much of what we do and why we do it has to do with one strategy or another for combating weeds. In choosing not to use pesticides, we leave ourselves particularly vulnerable to weed outbreaks in rainy weather. Weeds are nearly impossible to stay ahead of when wet conditions prevent our access to fields with tractor-mounted weeding equipment. We simply could not keep up if we weeded using just hand tools. But do not fear, we vegetable farmers are an optimistic bunch, and, although we are expecting a rainy start to the week, we’ll likely get back into our fields by the end of the week, giving us yet another opportunity to set those weeds back before we are overwhelmed by them!
    Have a great week, Ted


    The annual Open House at Windflower Farm: Weekend of August 23-24

    All CSA members are invited!




    (from Simple Fresh Southern by Matt & Ted Lee)

    I made this soup last week- and it was the perfect thing to cool my boyfriend and I down after a long day at work.  It takes only about 20 min to make, and if left in the fridge, it's even better the next day!

    • 3 medium tomatoes (about 1 pound)
    • 1 small yellow onion, finely diced (1/2 cup)
    • 2 heaping tablespoons finely chopped fresh cilantro (about 6 sprigs)
    • 2 tablespoons distilled white vinegar, white wine vinegar, or champagne vinegar
    • Kosher salt to taste
    • Freshly ground black pepper to taste
    • 4 medium cucumbers, peeled, seeded, and cut into large dice (about 3 cups)
    • 2 small jalapeño chiles, seeded and finely diced (about 2 tablespoons)
    • 2 cloves garlic, minced
    • 1 cup vegetable broth, homemade (page 104) or store-bought
    • 2 cups plain yogurt

    1. Set a strainer over a medium bowl. Core the tomatoes, cut them in half crosswise, and using your pinkie finger, tease the seeds out of the cavities, letting them drop into the strainer. Tap the rim of the strainer against your palm for 30 seconds, until most of the flavorful gel clinging to the seeds dissolves and drips into the bowl. Discard the seeds.

    2. Finely dice the tomatoes and transfer them to the bowl with the tomato water. Add the onion, cilantro, and vinegar, and toss. Season the salsa to taste with salt and black pepper, and refrigerate it. (Salsa will keep 3 days in the refrigerator.) Place the soup bowls you intend to use in the refrigerator, too.

    3. Combine the cucumbers, chiles, garlic, vegetable broth, and yogurt in a food processor, and pulse until smooth. Season to taste with salt and black pepper, and chill for at least 30 minutes and up to 3 days.

    4. Divide the soup among the chilled bowls, and garnish each serving with a couple spoonfuls of the salsa.



    (from 101coocbooks blog)

    There are quite a number of ways to play around with the personality of these pickles. Sometimes I shave the zucchini paper-thin, resulting in a whispy tangle of pickled zucchini and onions. Other times I want my pickles to have a bit more bite, structure, and definition. In those instances, I slice the zucchini thicker, perhaps 1/8-inch, and let them drain as long as possible, sometimes overnight refrigerated. Also worth noting, when I make them for our personal condiment stash, I used a brown natural cane sugar. It gives the pickle liquid a brownish cast that, quite frankly, weirds people out if they don't know what is causing it. So, if I'm making the pickles to bring to a BBQ or something, I'll make them with regular organic cane sugar - one that is lighter in color.?3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced?

    • 1 medium white onion, thinly sliced
    • 3 shallots, thinly sliced
    • 1 1/2 tablespoons fine grain sea salt
    • 1/4 cup (small handful) fresh dill sprigs
    • 1 small fresh red chile pepper, very thinly sliced
    • 1/2 tablespoon yellow mustard seeds
    • ?3/4 cup / 180 ml cider vinegar
    • 3/4 cup / 180 ml white wine vinegar
    • 1/3 cup / 1.75 oz / 50g natural cane sugar

    Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.??When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar.

    Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so.

    Makes one large jar.

    Prep time: 120 min - Cook time: 5 min




    Tomatoes are surprisingly delicate, we've discovered! Harold McGee in his book On Food and Cooking explains that refrigerating tomatoes damages the membranes inside the fruit walls, causing the tomato to lose flavor and develop the mealy texture we associate with mid-January grocery store tomatoes.

    So the best place to store tomatoes is, indeed, on the counter top at room temperature. They actually continue to develop flavor until maturation peaks a few days after picking.

    If you (like us!) have been keeping your fresh tomatoes in the fridge, try letting them sit out at room temperature for a full day before eating them. McGee says that some of the enzymes will re-activate and boost the flavor back up.


    According to a post at Root Simple, cucumbers should be stored at room temperature – not in the refrigerator.  Root Simple cites the University of California, Davis, which determined that cucumbers are sensitive to temperatures below 50°F and may develop "chilling injuries" including water-soaked areas, pitting, and accelerated decay. If you must refrigerate your cucumbers, limit it to 1-3 days and eat them as soon as possible. (We'd also suggest keeping them off the bottom shelf, which is usually the coldest)

    In addition, cucumbers are highly sensitive to ethylene and should be kept away from bananas, melons, and tomatoes, in particular.






    (from SeriousEats)

    187 Atlantic Avenue, Brooklyn 718-624-4550

    Sahadi's is without a doubt one of the city's best markets, an unbelievable collection of everything Middle Eastern and beyond. "Sahadi's is a Middle Eastern market wonderland," frequent shopper says, "there are just no adequate words to describe it."

    Like at Kalustyan's in Manhattan, it's easy to get lost in the aisles amidst 150 types of cheese, olives of all kinds, nuts, spices, grains, coffee, deli goods, yogurt, get the idea.

    It's the keystone fixture of a stretch of Middle Eastern groceries, bakeries, and restaurants on Atlantic Avenue, which the storefront has called home for over 50 years (the original store was founded in Manhattan in 1898). Walk inside and you're instantly transported: the bustle, the lines of shoppers holding numbered tickets waiting for a staffer to fill their bags with bulk coffee and nuts, the dairy tang of labne that wafts from the deli. You don't shop at Sahadi's; you experience it, and if that means it takes longer than your average shopping trip to navigate the aisles and wait for your gallon of excellent creamy hummus to be packed up, that just gives you more time to drink it all in.



    THE BEET: Volume 13, Issue 5


    In this week’s BEET:

    1. This week's share
    2. Letter from Ted
    3. Recipes
    4. Storage Tips
    5. Around Town

    CSA Pickup Today 5-7:30pm

    PS 56 at Gates and Downing (enter on Downing)



    This Week's Share

    • Broccoli
    • Hakurei Turnips or green kohlrabi
    • Swiss Chard
    • Kale (Red Russian or Dinosaur)
    • Dill or cilantro
    • Lettuce
    • Cucumbers
    • Squashes
    • Scallions
    • Quarts of strawberries (Fruit Share)
    • Sunflower & Snapdragon (Flower Share)

    I hope it hasn’t been too many strawberries!  With cherries a bust, it's difficult to conjure an alternative. The season will be over soon, and blueberries will be coming along in their place. We have frozen some of our strawberries. We simply cut off the stems, slip them into a zip lock bag and place them in the freezer. They can then be run thru a blender and combined with a favorite beverage (or yogurt or ice cream) for a treat when strawberry season is a distant memory.

    Our cucumbers and squashes have taken off because of the sun and heat of the past two weeks. We’ve added a number of new varieties of cucumbers in the search for a long, slender, seedless type that tastes good and yields well. Most of them are yielding well. Feel free to offer any feedback. The broccoli we’ll send this week is also a new variety. It’s called ‘Imperial.’ It seems to me to come without the bitterness of some summer broccolis. What do you think? Next week, we’ll send our first onions – a white cippolini called ‘Bianca,’ bunched red beets and collards. We’ll also be sending cucumbers, zucchinis, various greens, and your choice of dill or cilantro. Our tomatoes are beginning to turn color, our peppers are sizing up, our new potatoes are nearly ready for digging, and Rich Moses tells me the sweet corn is filling out. Summer has arrived in the upper Hudson Valley.   
    Have a great week, Ted



    BROCCOLI PEANUT AND LEMONGRASS RICE SALAD   (by Terry Hope Romero, "Salad Samauri")

    Rice Salad

    • 1 cup water
    • 1/2 cup uncooked black or red rice
    • pinch salt
    • 1 pound broccoli
    • 4 scallions, green part only, thinly sliced
    • 1 cup lightly packed, chopped fresh cilantro
    • 1/2 cup roasted peanuts (coarsely ground)

    Lemongrass Shallot Dressing

    • 2 large shallots
    • 1 TBS peanut oil
    • 1 TBS jarred lemongrass
    • 1 TBS minced fresh ginger
    • 1/4 cup fresh squeezed lime juice
    • 1 TBS tamari (or braggs)
    • 2 TBS coconut sugar or brown sugar
    • 1 TBS Sriracha


    1. In a large sauce pan, bring the water to a rolling boil.  Stir in the rice and salt and bring to a boil again.  Cover, reduce the heat to low, and simmer until the rice is tender and all the liquid has been absorbed. (About 40 min).  Turn off heat, remove the lid, and gently stir with a fork.  Set aside to cool while you prepare the rest of the ingredients.

    2.  Slice the broccoli florets from the stems, then slice the florets into bite size pieces.  Trim about 2" away from the bottom of the stems, and use a veggie peeler to strip away the touch outer skin of the stems, then dice into 1/2" cubes.  Steam florets and cubes for 2-3 min, until the broccoli is bright green but still crisp.  Rinse with cool water, shake away excess moisture, and transfer to a large mixing bowl.  Add the cooked rice, scallions, cilantro and peanuts.

    3.  Prepare the dressing: in a large skillet over medium heat, saute the shallots with the peanut oil for 5 min, or until the shallots are slightly caramelized.  Add the lemongrass and ginger and saute another 2 min. then remove from heat.  Whisk in lemon juice, tamari, sriracha, and sugar.  Pour the warm dressing over the broccoli and the rice, use tongs to coat everything, and serve immediately.  If desired, garnish with extra peanuts.


    Hakurei Turnips with Miso (from Epicurious)

    This recipe is a repeat from last season, but it was so good, I had to include it again this year.  If you didn't try it last year- I would highly recommend it!

    Japanese Turnips with Miso recipe


    • 3 tablespoons white miso
    • 3 tablespoons unsalted butter, softened, divided
    • 3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
    • 1 1/3 cups water
    • 2 tablespoons mirin (Japanese sweet rice wine)


    Stir together miso and 2 tablespoon butter.

    Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.

    Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.


    Storage Tips:


    Consume fresh broccoli as soon as you can as it will not keep long. To store, mist the heads, wrap loosely in damp paper towels, and refrigerate. Use within 2 to 3 days. Do not store broccoli in a sealed plastic bag. Raw broccoli requires air circulation. A perforated bag is fine (ideally not plastic).

    Cooked broccoli should be covered and refrigerated. Use within 3 days.

    To freeze, cut washed broccoli into florets and stalks into pieces. Steam or blanch about five minutes. Plunge into icewater to stop cooking, drain thoroughly, and place in sealed bags or containers. Freeze up to 12 months.


    does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage - See more at:

    Leave out on a cool counter, unwashed.  It will be fine for a few days.  Wrap in a cloth and refrigerate to keep a little longer.

    does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage - See more at:

     FOR ADDITIONAL STORAGE TIPS FOR PRODUCE- check out my plastic free life

    14 Foods You Should Never Store in the Fridge

    Onions Store unpeeled onions in a cool, dry, well-ventilated location. The National Onion Association in the U.S. says unpeeled onions require air exposure to ensure optimum shelf life, so discard their plastic bags. Exception: Peeled onions should be kept in the fridge in a covered container.

    Pumpkin This requires a well-ventilated location that’s also dry, dark and cool such as the basement, according to the CPMA.

    Whole melons The U.S. Department of Agriculture (USDA) found that watermelons lost some of their antioxidant (lycopene and beta-carotene) content when refrigerated. “Antioxidants in foods, including melons, are prone to degradation if they are not stored properly,” says Desiree Nielsen, a Vancouver-based registered dietitian. She suggests leaving whole melons on the counter at room temperature to maintain these antioxidants. Sliced melon should be covered and put in the fridge.

    Garlic Never store garlic bulbs in the fridge; the CPMA says they can begin to sprout. Instead, store them in a dry, dark place.

    Potatoes Spuds should be given a dark, cool and dry space, according to the Potato Growers of Alberta. Remove potatoes from their plastic or paper bags, and keep them unwashed in a well-ventilated cardboard box. If you wash potatoes before storing them, the moisture can spark decay.

    Honey The Ontario Beekeepers’ Association says that honey should be kept in a tightly closed container at room temperature in a dry place. Honey’s acidic pH and sugar content keeps any spoiling microorganisms at bay. Refrigerating it can cause crystallization, making it hard to spread. Honey will store in your cupboard for an indefinite period of time.

    Whole tomatoes The Ontario Greenhouse Vegetable Growers say cold air can turn their flesh into mush.

    Apricots, Bananas, Kiwi, Peaches, Plums and Mangoes These can be kept on the counter until they ripen; they will retain nutrients better, says the Canadian Produce Marketing Association.

    Coffee Ground coffee and beans need airtight containers and a cool, dry and dark spot to retain their flavour and freshness. Freeze large amounts that won’t be used immediately. Wrap it in airtight bags, and store it for up to a month in the freezer.



    Market Tours: Dual Specialty Store, an Indian Spice Haven on Curry Row

    (from SeriousEats)

    91 1st Ave (btwn 5th and 6th Street) Manhattan

    "All the herbs and spices and perfumes in the world—they're here. What you're smelling, it's all the things that smell good in the world, mixed together." Salmal unfolded a clear plastic bag of fresh curry leaves and held it up. "Smell this, ah! So good!"

    We're standing in Dual Specialty Store, an Indian market found a few steps down from the street, on 1st Avenue, in the chili-pepper-lit neighborhood known to most as Curry Row. Salmal—the boss's kid—gestured with pride towards the aisles overflowing with every imaginable herb, spice, tea and grain. "My father opened the shop in 1987. I was just an idea back then."

    Dual Specialty Store was more than an idea in 1987, but it was a different idea from the store I was standing in, twenty-six years later. Its first iteration was not an Indian superstore but rather a humble fish market, with just a handful of only the most popular Indian spices sold on the side. "We had a good set-up—fish and spices—for about a decade, half the store was fish. Our primary objective was to cater to the Indian and Bengali community, so once we got a little following going, we started adding more products from our home country, Bangladesh, and from India."

    All that changed in the mid 1990s. "First, the Bengali community couldn't afford the rent anymore, and they left. Then when the gulf war began, a lot of our restaurant customers closed down." I looked at him quizzically, to which he answered with a laugh: "I was maybe three then, I'm just telling you the story!" The fish went away—people simply stopped buying it—but Dual Specialty did not find itself lacking for customers. Newcomers to the neighborhood came with an increasing interest in Indian cultures, and the store morphed into a proper "Indian bodega," with many of the products you find there today.

    Then, in 2005, Dual Specialty Store burned to the ground. "That was probably the worst year of my life...The fire destroyed everything." Salmal shook his head. "But it really was an opportunity in disguise. We got a chance to think of a new vision for the store."

    The Dual Specialty Store of today—its third iteration—is a marvelous place. Descending into the entrance one has the impression of discovering something hidden, with it colors and scents and soft music. The space is small, but expertly laid out, and from the vantage point of the entrance steps you can gaze upon its colorful wares with satisfaction.

    Though the store has changed, the mission hasn't: "The real mission of the Specialty Store is to make the community more aware of Indian culture and cooking," Salmal explained. It's a mission that has been lovingly and thoughtfully pursued. The selection is thorough and no-frills, with bulk-sized packages aimed at eager enthusiasts rather than curious beginners.

    In those aisles you'll find spices, herbs, salts, rices, beans, legumes, oils and flours in all colors of the rainbow. Whatever you might imagine needing—from avocado and mustard oil to sorghum flour and red Sri Lankan rice—you'll find at Dual Specialty.Spices are the real star: "We have more than 400 herbs and spices from South America to Europe to India, even Native American herbs, like Goldenseal." I noticed some interesting ones among the lot: powdered dandelion, burdock and Kava Kava root, smoked black salts, fiery red Aleppo, as well as red Moroccan clay and dusty green henna and tiny packages of Naga Jolokia Sea Salt (the "hottest salt in the world"). The few fresh ingredients are another star: fresh curry leaves and makrud lime leaves, Chinese bitter gourd, Indian squash, and Samal's favorite, nobby orange bits of fresh turmeric. Salmal picked up a root, "this is mukhi, hmn, what is that in English." He called over a fellow employee, to discuss. (Mukhi is Bangladeshi for taro.)


    Dual puts its own spin on popular staples, like chili-spiced crystallized ginger and masala cashews, and they have their own line of beauty products, as well, which they source from Morocco ("The women there, muah!" Samal kissed his fingers. "They are seventy but look thirty.") All the spices are still packed and labeled by the small staff. "We make many of our own blends here, in house. This garam masala we make, it's the best. And see, we tell people how to use things, on the labels. People kept asking how to cook things, so we thought we'd help by printing it out.

    "Another persisting feature: the beer selection, 400+ labels strong. "We always had the beer. We had to have the beer. It's the East Village. People love drinking."




    In this week’s BEET:

    1. This week's share
    2. Letter from Ted
    3. Milk Not Jails Announcement
    4. Catskill Creamery Farm tour this weekend!
    5. Recipes
    6. Around Town

    CSA Pickup Today 5-7:30pm

    PS 56 at Gates and Downing (enter on Downing)


    This Week's Share

    • Hakurei Turnips
    • Swiss Chard
    • Kale (Red Russian or Dinosaur)      
    • Herbs (last of our pots: thyme or Thai basil
    • Kohlrabi
    • Lettuce
    • Cucumbers
    • Squashes
    • Scallions
    • Garlic Scapes
    • Strawberries (Fruit Share)
    • Flower Share: Snapdragon, Dianthus, Calendula, Camanula & Godetia
    Fruit shareholders will be getting Yonder Farm’s strawberries. Their cherry crop was destroyed by our unusually cold winter, but their blueberries appear to be in good condition. And now that we have a refrigerated delivery truck, we are going to try sending their raspberries (which are highly perishable).
    My oldest son, Nathaniel, and I have been spending our Sunday mornings in kayaks on the Battenkill River, which flows from near Mt Bromley in Vermont to its confluence with the Hudson River not far from our farm. Blooming yellow irises and cascading wild roses line the bank this time of year, and brown wood ducks hover near their fledglings as they dart in and out of the cover along the creek’s edge. With so many projects calling out, it’s hard to leave the farm, but Nate and I were celebrating. The first sixty or seventy days of our farm season – from about April 20th to the first days of summer – set the tone for the year as a whole. If they go well, the chances are favorable for a good season. In those first months we plant virtually the entire farm, leaving only late successions of salad crops to plant during the remainder of the season. It’s something of a race here in the Northeast, a race that begins with the planting of potatoes and onions shortly after the snow has melted, proceeds with the planting of salad crops and greenhouse tomatoes and cucumbers, and concludes once sweet potatoes and winter squashes have been planted. Now that we’d arrived at this point in the season, we decided it was time to take a moment away from the farm to celebrate having established our crops and to regroup for the weeding challenges ahead.
    Have a great week, Ted

    Milk-Not-Jails ala carte items for sale!

    Order fresh goat's milk, cheese,kefir and more ala carte to your CSA!

    Place an order for a special, one-time delivery of any of our dairy products to your CSA. In addition to your dairy share items, Milk Not Jails offers greek and flavored yogurts, kefir, cheese and more from the 7 family farms we serve.

    Deadline to place your order is July 8th at 8pm. Place your order here, and we'll deliver your farm-fresh dairy to your CSA pick-up the week of July 14th. This year, we've added some Catskill creameries that make beautiful cheeses and ferments you cannot find anywhere else in NYC! And don't forget we have the best price on Ronnybrook yogurt drinks in the city! We'll be adding more items throughout the season, so please let us know what your hungry for and we'll work with our dairy farmer network to find it!

    Contact us at or (917) 719-6455 with any questions.


    The Milk Not Jails Team


    Catskill Creamery Farm Tour: The Milky Way

    Some of the farms Milk Not Jails brings you products from are part of a group called Catskill Family Creameries. This year, they are organizing their second annual Milky Way Tour the week of July 4th. The tour is free (you just have to get to the Catskills).

    During the tour, you can meet the farmers and animals from Cowbella Creamery (non-fat yogurt maker), Dirty Girl Farm (goat milk farm), and Betty Acres Farm, which has great cheeses we'll be featuring on our special monthly order form.



    green smoothies

    Add a little pep to your step in the morning or in your afternoon with a green smoothie!  It takes less than 5 min. and is a great way to boost your immune system, and quench that snacking feeling.  All you need is a blender!  You can find many recipes here.  But the basic formula is:

    1 cups leafy greens + 1 cups liquid base + 1 or 2 cups ripe fruit

    (this makes 16 oz, and is one serving)

    1. Blend leafy greens & liquid base together first
    2. Add ripe fruit and blend again
    • Leafy Greens - spinach, kale, arugula, swiss chard, romaine, dandelion
    • Liquid Base - water, coconut milk, coconut water, or almond milk
    • Ripe fruit - berries, banana, mango, avocado, peach, grapes, pineapple


    GREEN LASAGNA ROLLS  (by Isa Chandra, from the post punk kitchen)

    Makes 10 rolls Total time: 1 hour 15 minutes Active time: 45 minutes

    It’s basil season! And spinach season! And, well, let’s just say it’s lasagna roll season, too.

    These make a great appetizer if you’re doing a little summer entertaining, or a filling entree if you prefer. Tofu ricotta is elevated with the addition of some Pumpkin Seed Pesto. The mellow flavor of pumpkin seeds really lets the basil shine. The sautéed spinach is really really garlicky, as is the pesto, so this makes the perfect date night meal.

    What I really love, besides how flavorful these are, is the texture. Baking the rolls makes the noodles soft but still toothsome, with little crunchy bits on the edges. Smothered in cashew cream and pesto and finished off with a scattering of additional pumpkin seeds, these lasagna rolls will fulfill even the most wild fantasies: creamy, crunchy, velvety, chewy, and hearty all at once. Yes, there are a few components here, but none are too difficult to pull off and also LASAGNA ROLLS.

    12 oz lasagna noodles

    • For the white sauce: 1 cup cashews, soaked for at least 2 hours 1/2 cup water 2 teaspoons cornstarch 1/2 teaspoon salt
    • For the pesto: 2 cloves garlic 3 cups fresh basil, loosely packed 1/2 cup pepitas (shelled pumpkin seeds), plus extra for garnish 1/3 cup olive oil 2 tablespoons nutritional yeast flakes 1 tablespoon fresh lemon juice 1/2 teaspoon salt Several dashes fresh black pepper
    • For the ricotta: 1 14 oz extra firm tofu, crumbled 1/4 cup pesto 2 tablespoons nutritional yeast 1 tablespoon olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon salt
    • For the spinach: 2 tablespoons olive oil 6 cloves garlic, minced 10 oz baby spinach

    Make the noodles: Bring a big pot of salted water to boil and cook the noodles al dente, stirring occasionally to make sure they don’t stick together. If they seem to be, use metal tongs to gently peel them apart. Once cooked, drain them in a colander and run them under plenty of cold water to make sure they stop cooking and don’t stick together.

    Make the white sauce: Drain cashews. In a blender, combine all ingredients and blend until completely smooth. This could take 1 to 5 minutes depending on your blender. Scrape down the sides of the blender with a rubber spatula every minute or so to make sure you get everything. Set aside.

    Make the pesto: Place garlic cloves in a blender and pulse a bit to chop. Add basil, pumpkin seeds, olive oil, nutritional yeast, lemon juice salt and pepper and blend. It should still have some texure and not be completely smooth. Thin with a few tablespoons of water to get it into a spreadable consistency.

    Make the ricotta: In a medium mixing bowl, mash tofu with your hands or an avocado masher, until it resembles ricotta cheese. Mix in pesto, nutritional yeast, olive oil, lemon juice and salt until well combined. Set aside.

    Make the spinach: Preheat a large heavy bottomed skillet (preferably cast iron) over medium low heat. Add the olive oil and garlic and saute until fragrant, about 30 seconds. Add spinach and cook, stirring often, until wilted, about 3 minutes. Set aside.

    Assemble and bake: Preheat oven to 350 F. Lightly grease a 9×13 inch casserole dish with olive oil.

    Spread 3 tablespoons of ricotta mixture evenly over each lasagna noodle, leaving a little room around the side edges and 1/2 inch at each end.

    Scatter about 3 tablespoons of spinach mixture over the ricotta. Starting at the bottom end, roll noodle up and place, seam side down, in the casserole dish. Continue with all remaining noodles. Pour the white sauce over the rolls in thick ribbons.

    Bake for 20 to 25 minutes, until edges are lightly browned and white sauce is thickened. If after 25 minutes the rolls are not browning but the edges are crispy, place under a broiler on low heat for a minute or two, keeping a very close eye so that they don’t burn.

    Remove from oven and smother on remaining pesto. Garnish with additional pumpkin seeds and serve!


    ~You don’t need all of the lasagna noodles called for, but go ahead and boil the whole package to account for some breakage. Saute the leftovers and broken ones for dinner the next night.

    ~The amount of ricotta made is just enough to fill the rolls, so go easy with the taste testing and don’t overfill the rolls, or you might not get ten out of the deal.

    ~I put the pesto in a little plastic bag with a hole cut out of the corner to pipe it nicely over the rolls. Then just spread it a bit with a spoon and it’s real pretty like.

    ~I make the white sauce before the pesto to cut down on cleaning a little bit. You can pour the white sauce out and then just rinse the blender without having to do a major cleaning, since who cares if a little bit of cashew cream ends up in your pesto.


    GARLIC SCAPE SOUP  (from "Super Natural Cooking" by Heidi Swanson)

    Garlic Scape Soup

    This is a delicate soup, and a good starter to a meal.  Alternatively, you can serve with a salad and a good baguette for a light summer dinner.  I have made this soup many times and it never fails to disappoint.

    • 2 tablespoons clarified butter or extra-virgin olive oil
    • 2 dozen garlic scapes, flower buds discarded and green shoots chopped
    • 3 large russet potatoes, unpeeled and cut into ½ inch dice
    • 5 cups vegetable stock or water
    • 2 large handfuls spinach leaves, stemmed
    • Juice of ½ lemon
    • ½ teaspoon fine-grain sea salt
    • Freshly ground black pepper
    • ¼ cup heavy cream (optional)
    • Chive blossoms, for garnish (optional)

    Heat the butter in a large saucepan over medium heat, then add the scapes and sauté for 2 minutes. Add the potatoes and stock, cover, and simmer for about 20 minutes, or until the potatoes are cooked through and beginning to break down.

    Remove from the heat, add the spinach, and puree using a hand blender. (If you must use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen towel and blend in batches at low speed.) Season with the lemon juice, salt, and a few grinds of pepper. Whisk in the cream for a silkier texture. If the soup tastes flat, add salt a few big pinches at a time until the flavors really pop. Serve garnished with the chive blossoms.

    Serves 4 to 6.



    Just Food is egg-cited to announce the return of this fun-filled event dedicated to urban chicken keepers, home-brewers, and the people who love them. Hosted in partnership with Brewnity and Good Beer Month, Kegs & Kluckers will include home-brewed beers, delicious local fare, Egg Olympic Games, raffles, and a Deviled Egg Competition.  The evening will be emceed by Matt Timms, producer and host of The Takedown.

    More info Here

    Monday, July 14th Brooklyn Brewery | 79 N. 11th St; Brooklyn 7:30pm - 10:30pm

    File 1862




    In this week’s BEET:

    1. This week's share
    2. Recipes
    3. The Plastic Problem
    4. Resource recommendations

    CSA Pickup Today 5-7:30pm

    PS 56 at Gates and Downing (enter on Downing)


    This Week's Share

    Tho we didn't hear from Ted exactly what we will be getting, it will be similar to the past 2 pick-ups.  It will likely include:

    • Swiss chard
    • Scallions
    • Greenleaf lettuce
    • Arugula
    • Bok Choy
    • Kale options
    • Brocoli
    • Radishes
    • Potted Herbs
    • Quarts of strawberries (Fruit Share)



    The Ultimate Kale Caesar Salad   (From Anne, your newsletter author)

    As someone who LOVES Caesar Salad, and Kale Salads, I am always in search for the best one in town.    A good Caesar Salad is all about the dressing- and the croutons.  Making your own dressing and croutons will take this salad from an appetizer to a wonderful & filling main course.  After trying pretty much every recipe out there- and ordering them at most restaurants- I've combined a few to come up with the ultimate recipe.   Mine involves tofu croutons & roasted chick peas.  Taking away the bread (which has little nutrition) and replacing it with Tofu & chick peas (garbanzo beans), helps make this salad a complete protein, and much more filling.  I have served this salad to meat lovers, and kale-haters alike; and not only has there been NO complaints, but everyone always asks for more!

    Serve with a chilled Shandy on a hot summer day!

    (Shandy= 1 part pilsner beer + 1 part lemonade + ice + lemon wedge for garnish)

    ULTIMATE KALE CAESAR SALAD (Serves 4 as a main course)

    • 1 Head Dinosaur Kale
    • 1 Medium Head Romain Lettuce
    • Grated Parmesan Cheese -1 Cup, or to your liking
    • Tofu Croutons & Roasted Chick Peas
    • 1/2 Cup Dressing (or as much as you like- some people like their Caesar Salads quite heavily dressed)


    1 Block Extra Firm Tofu

    1 Cup Chick peas

    If you haven't worked with Tofu before, the most important part is pressing the tofu.  Before you start anything else- remove the tofu from the plastic carton, wrap it up with a CLEAN kitchen towel, and place on the counter with something heavy-ish on top- like a book, or a small skillet.  The idea is to press out a lot of the water, in order for the tofu to more easily absorb the flavors, and crisp up in the oven. (while it's pressing, you can prep the kale)

    After 20 min or so, remove from towel and chop into 3/4" to 1/2" cubes.  Place in mixing bowl with the chick peas.

    If you're using canned chick peas, be sure to thoroughly rinse them and let dry for a few minutes before putting in the mixing bowl.

    Spice Mix

    • salt + lemon pepper
    • paprika -1/2 tsp.
    • cumin  -1/2 tsp.
    • pinch of cayane
    • Nutritional Yeast* -3 TBS. (if you don't have it, you can omit this, and add a dash of another spice you have on hand)
    • olive oil - 1 TBS
    • Braggs liquid Amino acids OR Tamari Soy Sauce 1 TBS

    Mix spices and oil gently into the tofu and beans.  Evenly spread them out on a lightly greased baking sheet.  Try to make sure the tofus are not touching one another.  Bake in oven at 350 for 30-40 min.  About half way through- you will need to take them out and stir them around- making sure the bottoms don't stick and get cooked.  The Tofu should brown up, and shrink in size.  It will become quite crunchy, and quite similar to a bread crouton.  Once you take them out of the oven, it's best to let them cool for 5 min before putting them in the salad, so they don't wilt the salad greens.

    NOTE:  Nutritional Yeast is a yellow flaky  yeast that enhances the flavors of the foods it is cooked with.  It has a slightly cheesy flavor, and is quite good for you.  You can usually find it in the bulk section of a well stocked super market- such as Fairway, or Whole Foods.

    While the croutons are baking you can assemble the dressing and the rest of the salad:

    Wash Kale, and finely chop.  I like to do one slice down the center of the leaf (to remove the stem) and then thinly slice the leaf horizontally- so you end up with a lot of thin kale ribbons.  The lettuce should be sliced in similarly sized pieces.  Put in large salad bowl and toss with the dressing, fresh ground pepper, and the grated cheese.  Sprinkle tofu croutons & roasted chick peas on top & serve!


    • 2/3 cup fresh lemon juice
    • 1/4 cup extra virgin olive oil
    • 1 tsp salt (pink Himalayan if you have it)
    • 2 tsp Dijon mustard
    • 2 tsp capers
    • 1/2 half avocado
    • 1 or 2 large garlic cloves
    • 1/2 cup raw walnuts (soaked in water for 10 min)
    • 2 TBS ground flax seeds (optional)
    • 1 tsp kelp flakes (optional- they add a nice ocean flavor in lieu of anchovies)

    Blend all ingredients thoroughly in food processor, until smooth and creamy.  Thin with water or more olive oil if necessary.   You can store extra dressing in the fridge for up to a week.

    Have Extra Tofu Croutons?  Put them in this soup:

    COCONUT BROCCOLI SOUP (from 101 cookbooks)

    Because this soup has just a small list of ingredients, you want them all to shine. Look for deeply green, tight heads of broccoli. I typically avoid any heads that have yellowing florets or seem dried out.

    • 3 cloves garlic, smashed
    • 1 large yellow onion, chopped
    • 1 small serrano chile, stemmed and chopped
    • 2 teaspoons fine grain sea salt
    • 4 1/2 cups water
    • 2-3 large heads of broccoli (~1 1/2 lb.), cut into small florets
    • 2-3 large handfuls of spinach
    • 1 14-ounce can of full fat coconut milk

    to serve: lots of pan-fried tofu cubes, toasted almonds, scallions, chive flowers (optional)

    Scoop a big spoonful of thick coconut cream from the top of the coconut milk can. Add it to a large pan over medium-high heat. When hot, stir in the garlic, onions, chile, and salt. Sauté for a couple minutes, just long enough for everything to soften up. Add the remaining coconut milk, and the water, and bring to a simmer before adding the broccoli and spinach. Simmer just long enough for the broccoli to get tender throughout, 2 - 4 minutes. Immediately remove the soup from heat and puree with an immersion blender. Add more water if you feel the need to thin the soup out. Taste and add more salt if needed. Serve sprinkled with tofu cubes, toasted almonds, and lots of scallions.

    Makes a large pot - 8 servings or so.

    Prep time: 10 min - Cook time: 10 min





    I love quiche!  For any meal.  It has so many wins- you can make it ahead of time, it packs well for lunches, it's delicious both hot or cold AND it's a great way to use up odds and ends in the fridge!   For this recipe- I used swiss chard.  I find that 1 bunch of chard is usually the right amount for a quiche.  But you could also use kale, spinach, arugula, or even bok choy!

    For a 8" round quiche pan:

    • 5 eggs
    • 2/3 cup rice milk (you can sub. regular milk OR water)
    • 2-3 garlic cloves
    • 1 cup sauteed greens, such as swiss chard
    • 1 medium onion- sauteed & slightly caramelized
    • 1/2 cup goat cheese crumbles (which you can purchase from the Lewis Farm Dairy add ons)
    • 1/2 cup sauteed mushrooms (optional)
    • 1 cup cooked small grains (quinoa, millet, cous-cous, or farrow)
    • chopped fresh herbs
    • salt & pepper

    Preheat oven to 350.

    Dice up the onion, and sautee on med-low heat in cast iron skillet until beginning to caramelize.  You can add a spoonful of sugar at the beginning, if you want a deeper flavor.  To properly caramelize- evenly spread out the onion on the pan, and keep over a lower heat for 20-30 min.  Only stirring once in a while to prevent sticking.  At this point, add the minced garlic and chopped greens, and cook for an additional 5 minutes.

    While the onions are cooking you can prep the mushrooms and eggs.  Slice the mushrooms, and sautee in a separate pan, with butter.  Be careful not to crowd them in the pan.  Mushrooms cook best when they have some room to breathe.

    Crack the eggs in a mixing bowl, and add the milk, salt & paper, and fresh chopped herbs.  Whisk rapidly for a few minutes to evenly combine the ingredients and get a little air into the mixture.

    To assemble:  Lightly grease your quiche pan.  Evenly spread out the cooked grains on the pan.  Next, evenly layer the greens & onion mixture, then the cooked mushrooms, and then sprinkle on the goat cheese crumbles.  Lastly, slowly pour the egg mixture into the pan.  You can give it a few firm taps on the side- to make sure the egg mixture has evenly spread out, and is well combined in-between the fillings.

    Bake in the oven for 30-40 min.  You will know that the quiche is done b/c the center will be firm and springy to the touch, and the sides will brown slightly and pull away from the edge of the pan.

    Cool, serve, and enjoy!


    The Plastic Problem

    Plastic is all around us. It forms much of the packaging for our food and drink. For many of us, it is throughout our home, our workplace, our car, the bus we take to and from work. It can be in our clothing, eyeglasses, teeth, toothbrush, computers, phones, dishes, utensils, toys. The list goes on, especially when you look around and begin to notice the plastic in your life.

    Plastic is versatile, lightweight, flexible, moisture resistant, durable, strong and relatively inexpensive. It can be chemical resistant, clear or opaque, and practically unbreakable. These are wonderful useful qualities, and plastic plays many important roles in life on Earth, but the widespread use of plastic is also causing unprecedented environmental problems, and harbours serious health risks – especially for children.

    Many of us have been hearing about the negative health risks of BPS, and recently Mother Jones released an in-depth article, that covers what the dangers are, and goes into detail regarding the legal battle between plastic companies and the FDA.  The long and short of it is, that BPA is definitely dangerous.  And it has been proven that it leaches into food and water when used to store them.  This unsettling news begs the question- what about all the other chemicals that make up plastic?  Those are most likely just as dangerous, but due to the lobbying of the plastic companies, the FDA has thus far been un-able to do testing on those other chemical to determine their effects.

    There is also the environmental problem.  Most plastics are not biodegradable, and end up in landfills, or in the ever-growing plastic island in the middle of the ocean.  It uses up a lot of non-renewable resources to make, and creates a lot of pollutants & greenhouse gasses to boot!

    When thinking about all of this, it may seem overwhelming, but don't give up!  Knowledge is empowering, and we all have control over our own choices.  It's easy to choose to avoid plastic as much as possible- which may be different for each one of us.  Maybe start small- getting a metal or glass water bottle to reuse, or  choose to get rid of your Tupperware, and use only glass or metal for food storage.

    A great website that has a lot more information on plastic dangers, and alternatives is Life Without Plastic.  Another one is: PlasticFree.

    In our ever changing and growing world, it's easy to get overwhelmed, but you can always take solace in your own choices.  Choosing to support your local farms by being a part of this CSA is huge!  Keep choosing- choose to give up as much plastic as you feel comfortable doing, and feel good that you're lowering your carbon foot-print little by little.



    In this week’s BEET:

    1. Sign up for Volunteer Hours!
    2. This week's share
    3. Windflower Farm News -- Letter from Farmer Ted
    4. Recipes
    5. What to do with Compost
    6. Our Leftovers

    CSA Pickup Today 5-7:30pm

    PS 56 at Gates and Downing (enter on Downing)


    Sign up for your volunteer hours!

    Just a reminder to sign up  :)  We are especially in need of people to take the early shift in the coming weeks.  Sign up through the website using Volunteer Spot!  We look forward to seeing you all soon!

    This Week's Share

    • Kohlrabi or radishes, your choice
    • Red Swiss chard
    • Potted herbs (your choice of basil, parsley, and thyme)
    • Scallions
    • Greenleaf lettuce
    • Arugula or Joi Choi, your choice
    • Red Russian or Dinosaur kale
    • Quarts of strawberries (Fruit Share)
    • Calendulas and Shasta daisies  (Flower share)

    News from Windflower Farm 

    It is early days in the CSA season, and salad greens continue to dominate shares. Soon, cucumbers and squashes will be ready for shipping; the heat we are expecting this week is sure to bring them along.   We are tickled with our organic strawberry crop, and hope you are, too. The variety is called ‘Chandler.’ We’ve been freezing some of the berries for distribution in our winter shares, but we’ll send most of it to fruit share members. We’d love it if you returned your berry baskets to us for reuse.
    We’d also happily take your empty egg cartons. I imagine some of you are curious about the Styrofoam. I have been told that in the fall there was a fire in the plant that produced the region’s pulp cartons, and that we are stuck with Styrofoam until a replacement facility can be identified. Please return your empties to help us reuse as many containers as possible.
    We care about our environmental footprint, and try to reuse or recycle all of our packaging. We have used many of the blue plastic totes you see at your distribution site for as many as ten years. But we are just as concerned about sanitation and food safety. To that end, we pressure wash every shipping tub every week before reusing it. And we never use shipping totes for anything else on the farm. We have separate field harvest crates and separate produce storage crates. To make sure that the food we deliver is safe, we wash everything in a clean environment, using deep, well water, we store it cold, and we ship in clean containers. Nevertheless, you should always wash the produce you receive from us before serving it.

    Kind regards, Ted



    Scallion Pancakes (Buchimgae)  (from Just Hungry)

    Buchimgae or jijimi or chijimi is a thin, savory pancake from Korea. It’s basically a pancake-like batter holding together a lot of vegetables and other ingredients. It’s a great way of using up leftovers, and holds up great in packed lunches.

    Here are two batter recipes. One is a traditional one using wheat flour and beaten egg, the other one is a vegan and gluten-free variation. Use the one that suits your needs. The traditional one is a bit lighter and crispier, and the vegan one is denser.

    • Batter of your choice (see below)
    • About 3 cups of finely julienned vegetables: green onions, garlic chives, bean sprouts (no need to julienne these), carrots, greens, etc.
    • 1 cup of kimchi cabbage, roughly chopped (or add more vegetables instead)
    • Other things of your choice: leftover chopped up or julienned meat or ham, shelled edamame, meat soboro, etc.
    • Vegetable oil for cooking
    • Dipping sauce:
      • 2 Tbs. soy sauce
      • 1 Tbs. rice vinegar or lime juice, or a Mix _ 1 Tbs. sugar
      • A few drops of hot chili oil (ra-yu), to taste
      • Chopped green onion

    Heat up a frying pan or griddle, and coat with oil. (Using a little sesame oil adds a wonderful nutty flavor to the pancakes.) Mix the batter and the other ingredients together - the ratio of filler to batter should be quite high (the batter should just hold together the other things). Spread out as thinly as you can on the hot griddle or frying pan. Cook over medium-high heat until crispy and golden brown, then turn over and cook on the other side. Cut into wedges or squares.

    In the meantime, mix together the dipping sauce ingredients. Serve in a small bowl alongside the pancakes. (You can also mix up a large batch of the dipping sauce, minus the green onion, and store it in the refrigerator.)

    One pancake is about 350-400 calories, depending on how much oil you use, what ingredients you put in, and so on.

    These pancakes can be frozen. Cut into wedges or squares, and wrap well in plastic wrap and store in ziplock bags or freezer containers. Put them in an dry non-stick frying pan over lot heat to defrost and crisp them up.

    Batter no. 1 - Flour and egg

    • 200g / 7 oz (about 2 US cups) white all-purpose or cake flour
    • 1 large egg, beaten
    • 250ml / water
    • Pinch of salt

    Sift the flour and salt together. Combine the egg and water. Add the liquid to the flour gradually, to form a thinnish batter. If you can, set aside to rest for at least 1/2 an hour.

    Batter no. 2 - Vegan and gluten-free

    After some experimenting, I discovered that using potato flour or dessicated potato flakes makes the pancakes a bit lighter and ‘bouncier’ than using rice flour alone. If you can find potato flour or potato starch, use that instead of the dessicated potato flakes. The gram flour is used mainly to add protein.

    • 100g / 3.5 oz (about 3/4 cup, but it’s better to weigh it for accuracy) rice flour (preferably not ‘sweet’ rice flour or mochiko, but you can use mochiko if you don’t have the regular rice kind of flour)
    • 50g / 1.75 oz dessicated potato flakes (instant mashed potato)
    • 50g / 1.75 oz chickpea (gram) flour
    • 1/2 tsp. baking powder
    • Pinch of salt
    • About 350ml water

    Mix or sift together all the floury ingredients. Add the water to it in stages, until you have a thinnish batter. (similar to crepe batter) You may need more or less than 350ml (the amount seems to depend on how dry the flours are). If you can, set aside to rest for at least 1/2 an hour.

    STRAWBERRY VANILLA COCONUT ICE CREAM  (from Anne, your newsletter author)

    Do you have an ice cream maker?  No??? The time is now to get one!  It's about to be that one-of-a-kind NYC HOT.  Yes, you do have one?  Horay!  You're one-step closer to this home made treat!  It's a great way to cool off, and to get little ones excited about being in the kitchen!  If you don't have one, I would recommend the Donvier 1-Quart ice cream maker- but any model will work for this recipe.

    • 1 1/2 cups fresh strawberries (1 box)
    • 1 can full fat organic coconut milk (shake before opening)
    • 2 tablespoons arrowroot powder (substitute cornstarch or tapioca starch)
    • 2-3 TBS orange or lemon liquor
    • 2 TBS lemon juice
    •  1 1/2 teaspoons good quality vanilla extract
    • 1/3 cup evaporated cane juice, or sugar
    • Pinch sea salt

    Wash and de-stem the strawberries.  Slice in half and place in bowl with sugar.  Let sit for 1 hour and marinate.  After juices have released, put in blender with the rest of the ingredients and pulse until the strawberries are well broken down, or if you like very smooth ice cream- blend on high until well combined.

    Put mixture into the fridge and let chill for 1-2 hours BEFORE putting into the ice cream maker.  Once chilled- put in ice cream maker, and follow manufacture's instructions!



    Feeling guilty about throwing out your vegetable scraps each week? NYC's Green market has weekly drop off locations for you to dispose of your kitchen scraps.  An easy way to store your compost during the week, is to simply put them in a bag in the freezer, or you can get a little bin for your counter top.  Be sure to check with your drop off location about how to properly separate your compost.

    The nearest ones to CHCSA are:

    • Fort Greene Park (Dekalb & Washington Park) , Saturdays: 8am-3pm
    • Grand Army Plaza, Saturdays: 8am-3pm



    Many of you have been asking what CHCSA does with it's leftovers each week; we donate them to a local soup kitchen!  The Believer's Tabernacle of Faith Church of BedStuy runs a weekly soup kitchen, and our extra veggies help keep it running.  We also donate a small amount to the janitor's of P.S. 56 for helping us clean up each night after distribution.  And right now, we have been donating our extra herbs to the school's small student-run garden.