Volume 23, Week 19

Full share &🌲green🌲half shares

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

The Winter Share is now open!

Three big pickups, delivered monthly on Saturdays in November, December, and January - perfect for the holidays!

Week 19 News (still a lot!)

  • The winter share is now open! Sign up before it’s gone!

  • Please fill out our 2024 season survey! Your feedback helps us make decisions about pricing, extra shares, distribution logistics, and more!

  • We’ll be holding our annual potluck on October 24th during distribution! If you’d like to bring a dish to share, sign up here :)

  • The CSA relies on you to run smoothly - sign up for work shift hours here (members who do not fulfill their work shift hours may not be eligible for priority registration next year)! If you’ve signed up for an upcoming shift but can no longer make it, please let us know ASAP, so we can find someone to cover your shift!

  • Fort Greene Granola will be popping up again this week! Come by, taste some samples, and buy a bag!

  • And finally….The waitlist for the 2025 summer season is now open! If you have friends or neighbors who are interested in joining the CSA, invite them to sign up for the waitlist! Please note: current members will be offered priority registration next spring, and do NOT have to sign up for the waitlist.

Meet the Clinton Hill CSA Core Group!

Curious how the CSA is run? One of the ways that the CSA keeps costs down is by being fully volunteer run! Member shifts at at distribution are essential, and we have a core group that steers the planning and execution of the season. Each week for the remainder of the season, we’ll feature a member of the core group that steers the CSA and tell you what they do!

Meet Kirsten!

Role in the CSA: Volunteer Coordinator (I make sure each distribution is staffed with enough members to keep things rolling through the season, and ensure everyone gets credit for their work shifts!)

Favorite vegetable: the beautiful mustard greens we’ve been getting this year and of course the tomatoes, but it's a close race! 

Something you wouldn’t guess about me: I can play the xylophone.

This week’s share

  • Sweet peppers

  • Yellow onions

  • Pie pumpkin

  • Sweet potatoes

  • Basil (the last!) or Rosemary

  • Potatoes

  • Carrots from Denison Farm

  • Spinach

  • Red Russian kale

  • Arugula

  • Fruit: Bosc pears from Yonder Farm

News from Windflower Farm

Distribution No. 19, Week of October 7 , 2024

What’s new on the farm?

It has been a lovely late summer and fall growing season. Our fields are still full of greens, including lettuces, choy, tatsoi, Swiss chard, and several varieties of kale. Fall broccoli, cabbage and cauliflower are coming along. And although we have harvested nearly all our storage crops, there are still several beds each of fresh carrots, beets and potatoes to dig. Next week’s vegetable share will look a lot like this one, with the exception that the hard squash will be ‘Delicata’ rather than pie pumpkin. Ginger and butternut squashes will be in your final two shares.   

A winter share anyone?

Purchasing a winter share is your chance to extend the fruit and vegetable season through the New Year.

What is it? In a nutshell, the winter share consists of a total of three one-bushel boxes, one delivered every fourth Saturday from mid-November through early January (November 16th, December 14th and January 11th). It contains a big bag of fresh greens (kale, spinach and more), 8-10 lb. of vegetables from our root cellar (including winter squashes, “Irish” and sweet potatoes, onions, carrots, beets, and other storage veggies), 4-6 lb. of delicious apples (and pears if available) from the Borden Farm, and a sweet treat every month (the Borden’s apple cider, Harry’s honey, and Deb’s jam). Optional grain, maple and egg shares are also available. Please follow the link for more details and to sign up.

Click here to learn more: Windflower Farm's 2024-2025 Winter Share (wufoo.com).

We hope you’ll join us for the winter share season!

Take care, Ted

Recipes

This week’s member-submitted recipe is from Gabe Lee @gabe_lee, and was inspired by a lamb pasta dish at Winona’s!

Editor’s note - I should have posted this earlier in the season! We won’t get flat beans this week, but there are options - you can omit them altogether, or replace with another vegetable (julienned carrots or sweet potatoes could be really interesting! Sweet peppers also good - don’t blanch them, though!)

Merguez (and Flat Bean) Rigatoni

Ingredients:

Merguez

Flat beans (or….)

Spinach

Garlic

Pasta

Cream

Lemon

Blanch: flat beans and greens, set aside, separately!
SautĂŠ: merguez (or other lamb, pork, or beef mince/sausage) until crispy and crumbly, remove, then fry garlic and blanched beans in the same pan

Start cooking pasta (I used rigatoni)

Make the sauce:
Blend: blanched greens, a little pasta water, and cream together (I used half and half), season to taste


Pour sauce over beans and merguez
Add pasta and a squeeze of lemon
Serve with herbs (I used basil but I wish I had mint)

Submit your favorite seasonal recipes featuring CSA ingredients, and be entered into a drawing to win some culinary-inspired prizes! You may also see your recipe featured on our social media or here in the Beet!

Veronica