Full share & 🥦 green 🥦 half shares

218 Gates Avenue between Classon and Franklin
(IMPACCT Brooklyn at the Gibbs Mansion)
5:00 to 7:30 pm

Keep them coming - open call for recipes + RAFFLE!!! Send us your favorites!

Send us photos and recipes of your favorite dishes, drinks, and desserts to make with your late summer and fall produce! For every submission, we'll enter your name in a raffle - you'll have a chance to win goodies from Lewis Waite farm and Clinton Hill CSA swag! You may even see your recipe on social media (follow us!), or here in the Beet!

Submit your recipe + photo here! Feel free to reach out to information@clintonhillcsa.org with any questions!

This week’s share

Assorted tomatoes
Peppers
Ed’s Red shallots
Kale mix
Parsley
Delicata squash
French breakfast radishes
Green leaf or Butterhead lettuce
Eggplants
Fruit: pears from Yonder Farm
Extras: eggs, bread

Next week, you’ll get yellow onions, more winter squashes and peppers, the last of our tomatoes, plus a variety of other fall vegetables and Brian’s carrots.

News from Windflower Farm

Distribution #17 - Week of September 26, 2022

What’s new on the farm?

A cold, steady rain is falling as I write. The harvest team has relocated to the tomato and pepper greenhouses. Everyone is bundled up. Nate and I have retreated from the field where we had been preparing beds for fall onions and garlic. Planting Alliums and winter greens, harvesting sweet potatoes, leeks and miscellaneous roots and cleaning up the farm are our final projects of the season, and they will take all of the next four to five weeks. Nate and Jan have decided to visit a former worker (and new mom), leaving me to my own devices. And I am thinking about the farm tasks – and the five-week calendar – that will take us to the finish line.

It appears that summer has left us for good. Frost warnings have already been issued for our region. The forecast is for three rainy days, daytime highs in the 50s and overnight lows in the upper 30s. The warmth and daylight hours that make summer vegetables sweet and full of flavor are going fast. Last week’s corn was the last of the season. Next week’s tomatoes will likely be the last of our tomatoes. The Zephyr squashes and basil are looking peaked and are ready to retire for the season. Soon, we’ll be setting out the row covers and sandbags that will keep things from freezing during these final weeks. The farm crew knows that we are in the home stretch.

You might well ask what we have left to include in your weekly shares. To me, some of the best things to come from the vegetable garden are ahead of us, but perhaps that is because it is finally cool enough to consider firing up the oven: Leeks. Ginger. Small fennel bulbs, if they make it. Broccoli, if it makes it. Acorn and butternut squashes. Sweet potatoes, but not for another week or two, after they’ve been cured and become sweet in our heated greenhouse. Red and yellow onions and shallots. Assorted greens. And watermelon radishes and beets and Brian’s carrots.

Best wishes, Ted

Community Events

Fab Fulton and Brooklyn Music School Present Free Live Jazz @ Betty Carter Park!

If you missed the first installment - catch live music, after work and on your way to happy hour — come check out the BMS Jazz Series with the talented faculty of Brooklyn Music School! We’re back with the free outdoor series highlighting the musician-educators on staff at the venerable Fort Greene institution, performing standards and classics you know and love. And if you’re a local musician, bring your instrument and jam for a while!

Where: Betty Carter Park, 38 Lafayette Ave (@ Fulton Street)

When: Friday, September 30, 5-7PM

Recipes

This week’s recipe for creamy, plant-based tomato soup comes from member Amy Chien!

Cashew Cream recipe
1/2 cup of raw cashews
1 cup of filtered water
1/2 lemon

1. Boil a pot of water
2. Once the water starts boiling, pour in the cashews for 5-10 min.
3. Blend the cashews, 1/4 cup of filtered water, 1/2 lemon’s juice until you achieve a creamy consistency.

Tomato soup recipe
2 tbsp of oil
1 pint of tomatoes, chopped into 1/2” pieces (in my case, I use the entire bag of csa mixed tomatoes)
2-3 garlic cloves, chopped
1/2 yellow onion, diced
1/4 cup of stock
2 tsp of sugar
Healthy dose of salt and pepper
Basil
Croutons

1. Sautee the garlic and onions until the onions are translucent
2. Stir in the tomatoes, stock, and sugar. Cool until the tomatoes peel from the skin and are soft and crushable.
3. Blend what’s in the sautee pan with 1/2 cup of cashew cream
4. Salt/pepper and top with basil and croutons! Enjoy :)

Visit our website for more recipes, information, and food storage tips!

Volume 21, Week 17