Bed-Stuy Farm Share: A CSA Project - Recently Updated Pages

Share Records

Sarah_Wildeman — Wed, 21 Oct 2009 14:22:28 CDT

Here's a record of the vegetables we received in our weekly share.

2009 Season

CSA Week 1: 1 bunch vitamin greens, 1 bunch sempre sai*, 1 bunch mint, 1 bunch turnips, 1 bunch radishes, 1 bunch garlic scapes, 2lbs of potatoes, 1 head of bok choy
CSA Week 2: 1 head green leaf lettuce, 1 bunch turnips, 1 bunch garlic scapes, 1 bunch spring garlic, 1 bunch vitamin greens, 1 daikon, 1 bunch sempre sai, 1 bunch Russian kale, 1 bunch curly leaf kale
CSA Week 3: 1 daikon, 1 head broccoli, sempre sai OR vitamin greens, 1 spring garlic, 1 bunch swiss chard, 1 head napa cabbage, 1 bunch kale, 1 head green leaf lettuce, 1 head red leaf lettuce
CSA Week 4: 1 head broccoli, 1 bunch collard greens, 1 bunch Russian kale OR Winter Barn / Curly Leaf, 1 head napa cabbage, 1 head escarole, 1 green leaf lettuce, 1 red leaf lettuce, 3 beets, 1 green garlic, 1 bunch swiss chard
CSA Week 5: 1 bunch collard greens, 1 bunch dino kale, 5oz sunflower & pea shoots, 1 kohlrabi, 1 bunch escarole, 1 bunch lettuce, 1 bunch carrots
CSA Week 6: 1 handful of garlic scapes, 2 cucumbers, 2 bunches of basil, 3 summer squash, 1 bunch kale, 1 bunch collards, 1 head of romaine OR red leaf lettuce. Fruit share: red currants and peaches
CSA Week 7: 1 garlic, 2 sweet peppers, 3 beets, 2 lbs of beans (4 types to choose from), 2 lbs assorted carrots, 3 squash (several types to choose from), 1 bunch kale, 1 head bok choy, 1 cabbage. Fruit share: 8 lbs peaches
CSA Week 8: 4 ears corn, 2 lbs beans (purple or cranberry), 1 bunch parsley, 1 bulb fennel, 4 beets, 1 summer squash, 1 head napa cabbage, 1 kohlrabi. Fruit share: 10 lbs peaches
CSA Week 9: 4 ears corn, 1 bunch lemon basil, 2 beets, 3 eggplant, 3 tomatoes (yellow or red), 1 head napa cabbage, 1 bunch kale, 1 broccoli. Fruit share: 1 pint red currants, 7 lbs peaches
CSA Week 10: 1.5 lbs carrots (yellow or orange), 1 cucumber, 1 lb okra, 3 eggplant, 1 bunch escarole, 1 kohlrabi, 4 tomatoes (yellow or red), 4 ears corn. Fruit share: 2 lbs donut peaches, 1 pint red currants, 1 pint blackberries
CSA Week 11: 4 ears corn, 4 tomatoes, 1 bunch kale, 1 daikon, 1.5 lbs red potatoes, 1 eggplant, 4 peppers (select from assorted), 1 cantaloupe. Fruit share: 6 lbs white peaches
CSA Week 12: 4 ears corn, 2 onion, 1 carton of small yellow tomatoes, 3 eggplant, 1/3 lb shoots (two types to select from), 1 head cabbage, 1 bunch cilantro, 1 bunch radish, 1 bunch kale. Fruit share: 2 lb plums, 2 1lbs peaches
CSA Week 13: 1 daikon, 1 bag mixed greens, zucchini, cucumbers, beans, radicchio
CSA Week 14: 1 head garlic, 1 bunch leeks, 1 bunch radish, 1/2 lb salad greens, 1 bunch greens, 1 bunch arugula, 1 bunch beets. Fruit share: 4 lbs nectarines, 3 lbs pears.
CSA Week 15: 1 bunch arugula, 1 butternut squash, 1 bunch beets, 1/2 lb pea shoots, 1 - 2 red onions, 1 bunch leeks, 1 bunch kale, 1/2 lb salad greens. Fruit share: 7 lbs apples, 3 lbs peaches
CSA Week 16: 2 tomatoes (yellow or red), 1/4 lb salad greens, 1 daikon radish, 1 acorn squash, 1 bunch kale, 4 heads baby bok choy. Fruit share: 1 box concord grapes, 6 lbs gala apples
CSA Week 17: 1 lb tomatoes (Roma), 1/2 lb salad greens, 1 bunch arugula, 1/3 lb pea shoots, 1 bok choy, 1 kohlrabi, 1 acorn squash, 1 head garlic, 1 lb potatoes, 1 lb beets. Fruit share: 1 box concord grapes, 5 lbs nectarines
CSA Week 18: 1/4 lb salad greens, 1 butternut squash, 1 bunch arugula, 1 stem brussel sprouts, 1 daikon radish, 1 kohlrabi, 4 tomatoes. Fruit share: 10 lbs apples
CSA Week 19:
CSA Week 20:

*the spelling may not be accurate on this item.

2008 Season

CSA Week 2: 1 vitamin greens, 1 red russian kale, 2 heads of garlic, 1 head of romaine lettuce, 1 napa cabbage, 1 swiss chard, 1 bok choy, 1 qt sugar snap peas.
CSA Week 3: 1 qt. Sugar Snap Peas, 1 bunch Swiss Chard, Pea Shoots, 2 heads Broccoli, 1 head Napa Cabbage, 1 head Garlic, 1 bunch Parsley, 1 head Red Leaf Lettuce, 1 bunch baby turnips.
CSA Week 4: 2 kohlrabi, 2 heads broccoli, 1 qt. sugar snap peas, 1 bunch kale, 1 head of escarole, 1-2 bunches bok choy, 1 large bag sunflower sprouts, 1 head romaine lettuce.
CSA Week 5: 2 Kohlrabi or 1 head Bok Choy, 3 heads Broccoli, 1 qt. Sugar Snap Peas, 1 bunch Pea Shoots, 1 bunch Collard Greens, 1 bunch Swiss Chard, 3 Summer Squash, 1 head Fennel, 1 bunch Garlic Scapes, 1 head Lettuce.
CSA Week 6: 1 bunch beets, 3 cucumbers (white/green), 1 head garlic, 4-5 squash, 1 head cabbage, 1 bunch lacinato kale, 1-2 heads broccoli, 1 escarole.
CSA Week7: 3 summer squash, 1 bunch kale, 1 bunch swiss chard, 2 cucumbers, 2 kohlrabi, 1 bunch parsley, 1 qt. green beans, 1 head cabbage. Fruit share: 1/2 peck bag of peaches and yellow plums.
CSA Week 8: 4 heirloom tomatoes (2 large, 2 small), 1 bag green and/or purple string beans, 1 qt. pea shoots, 1 bunch kale, 1 heqad cabbage (red or green), 3 summer squash or zucchini, 3 cucumbers. Fruit share: 1/2 peck bag of yellow plums and apples.
CSA Week 9: 4 tomatoes (2 large, 2 small), 1 head cabbage, 1 green bell pepper, 2 banana peppers, 2 cucumbers, 3 summer squash, 2 lbs. beets (red and golden). Fruit share: 1/2 peck assorted peaches.
CSA Week 10: 6 tomatoes (3 large, 3 small), 1 bunch radishes, potatoes (3 big, 5 small), 3 lemon cucumbers, 1 bunch kale, 1 bunch pea shoots, 1 head red cabbage, 1 bunch vitamin greens, 1 bunch basil. Fruit share: red plums, yellow plums, donut peaches and regular peaches.
CSA Week 11: 4 ears of corn, 1 qt. potatoes, 2 cucumbers, 2 banana peppers, 1 pt. assorted cherry tomatoes, 5 tomatoes, 1 head red cabbage, 2 qts. pea shoots, 1 bunch kale. Fruit share: 3 lbs. red plums and 1 pt. blackberries.
CSA Week 12: 1 qt. potatoes, 1 pt. okra, 4 ears corn, 1 eggplant, 1 pt. cherry tomatoes, 5 tomatoes, 1 head bok choy, 1 bunch kale, 1 qt. pea shoots. Fruit share: 11 peaches, 20 donut peaches, 23 red plums
CSA Week 13: 4 ears corn, 1 leek, 1 qt. potatoes, 2 qts. pea shoots, 1 head lettuce, 1 qt. green beans, 1 qt. sunflower sprouts, 2 peppers, 3 tomatoes, 1 pt. cherry tomatoes. Fruit share: 11 peaches, 20 donut peaches, 1 bag apples.
CSA Week 14: 1 sweet French melon, 2 peppers, 4 ears corn, 1 qt. potatoes, 1 head lettuce, 1 bunch kale, 1 napa cabbage, 1 acorn squash. Fruit share: 11 nectarines, 16 plums, 1 bag apples
CSA Week 15: 1 bunch Dandelion greeens, 1 bunch Kale, 1 bunch Collards, 1 bunch Basil, 1 head Lettuce, 1 Leek, 1 bunch Bok choy, 1 bunch Radishes, 1 qt. Fingerling potatoes, 1 Butternut squash. Fruit share: 11 Nectarines, 1 bag Apples.

2007 Season

CSA Weeks 1-3: Sorry, we didn't come up with this idea sooner! Though our memory is fuzzy, we can tell you weeks 1-3 consisted of lots of green things--Swiss Chard, Collards, Kale, Mustard Greens, Vitamin Greens, Mizuna, mixed salad greens. Weeks 1 and 2 also had garlic scrapes. Weeks 2 and 3 we had green onions. By Week 3 we also got radishes and peas.
CSA Week 4: 1 bag mixed cooking greens, 1 bunch radishes, 2 zucchinis, 1 large or 3 small yellow squash, 1 bunch arugula, 1 head romaine lettuce, about 2 cups peas, and 1 bunch each of kale, collards, and swiss chard.
CSA Week 5: 1 head of Lettuce, 3(mixed size) Squash or Zucchini, 1 head of Cabbage, 1 handful of Basil, 1 bunch of Collard Greens, 1 bunch of Swiss Chard, 3 small (or 2 big) Beets,1 bunch of Kale, 1 bag of Green Beans, 2 small & 2 big Onions.
CSA Week 6: 1 bunch of kale, 1 bunch of beets, 4 zucchini, 1 daikon, 1 lemon cucumber, 1 handful of basil, 1 bag of pea shoots, 1 bag of cranberry beans.
CSA Week 7: 1 bag of Green beans, 1 bag of Cranberry beans, 1 handful of Basil, 3 or 4 Zucchini, 1 bundle of red onions, 1 head of Broccolli, 1 bunch of Kale, 1 head of Cabbage, 1 bag of mixed salad greens and Radicchio
CSA Week 8: 1 handful Basil, 2 lg Tomatoes, 1 head Cabbage, 4 heads Broccoli, 4 Cucumbers, 5 Zucchini, 1 bunch Swiss Chard, 1 Cauliflower, 1 handfull Greens
CSA Week 9: 1 bag Lettuce/Sprouts, 5 Roma Tomatoes, 5 Kirby Cucumbers, 1 large Heirloom Tomatoes, 2 large Cucumbers and Tomatoes, 1 Daikon Radish, 4 Zucchini, 3 heads of Broccoli, 1 bunch Swiss Chards, 1 head of Cabbage
CSA Week 10: 1 or 2 cucumbers, 11 kirby cucumbers, 6 zucchini, 10 Adirondack potatoes, 3 small heirloom tomatoes, 1 large heirloom tomato, 2 eggplant, 1 cabbage, 1 bunch Swiss chard, 1 head of lettuce
CSA Week 11: Potatoes, Zucchini, Eggplant-long & round, Tomatoes & x lg Tomato, Redleaf lettuce, handful of each kind of greens, a cucumber

CSA Week 12: Eggplant, Swiss Chard, Mixed Greens, Tomatoes, Potatoes, Okra, Basil, Arugula
CSA Week 13: 6 Eggplants, 5 Corn, 4 Tomatillos, Heirloom Tomato (1 big, I small), 5 Yellow Tomatoes, 1 handful Okra, 1 bunch Radishes, 1 bunch Bok Choi, 1 bunch Arugula, 1 handful Cooking Greens

CSA Week 14: 5 Corn, 10 Potatoes, 1/2lb Okra, 2 Tomatoes (1 big, 1 small), 4 Beets, 1 Squash, 1 Mustard Green, 1 Arugula, 1 Bok Choy, 3/4 lb Tomatillos,1 handful Cooking Greens

Onions and Scallions

Quincyst — Mon, 28 Sep 2009 17:31:19 CDT

Scallions

Scallions are immature onions. Scallions, also called green onions and spring onions, can range from sweet to spicy, but in general their flavor is milder than a full-grown onion’s.They tend to be milder tasting than other onions and are typically used raw in salads in Western cookery. Diced scallions are often used in soup, noodle, seafood, and sauce in Eastern dishes.

Storage: I store my scallions in the fridge with the bulb part in a jar of water and a plastic baggie tightly banded around the lip of the jar.

Handling: Rinse scallions in cold water and snip off anything floppy.

Onions

Nothing makes a home more inviting than the smell of sautéing onions. Year round, onions can lend warmth and spunk to breads, soups, and salads.

Red onions, also called Spanish onions, are medium to large onions that have purplish red skins and red-tinged white flesh with a mild, sweet flavor.

White onions, which have both white skin and white flesh, tend to be sweet and mild in flavor. If they are unavailable, substitute with mild yellow onions.

Yellow onions are the common, white-fleshed, large onions distinguished by their strong flavor and dry, yellowish brown skin.

Storage: Keep sweet mild onions in a plastic bag in the refrigerator for a week or two, but beware the fatal moisture accumulation that causes them to spoil. Keep red and yellow storage onions in any cool, dark, dry place with adequate air circulation for several months if they have been cured.

Handling
Rinse raw chopped or sliced onions in water before use, as this takes away the unpleasant bite.

Scallion Pancakes with Ginger Dipping Sauce
Yields 4 servings

2 cups all purpose flour
1 cup boiling water
1/2 cup sliced scallions
1 tablespoon sesame oil
1/2 cup canola oil
Salt and black pepper to taste
1/2 cup ginger dipping sauce, recipe to follow

In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with damp cloth.
On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.

GINGER DIPPING SAUCE:

1/4 cup thin soy sauce
1/4 cup Chinese chinkiang vinegar
1/4 cup sliced scallions
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 teaspoon sugar

Combine all ingredients.

Recipe from TheFoodNetwork.com

The following recipes from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farmby Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). Check with your local farm or bookstore for availability. Additional recipes, charts, signed copies of this book, and quantity discounts available at www.AngelicOrganics.com/cookbook.

Onion or Scallion and Orange Salsa
Refreshing, juicy, and sweet, oranges are a delightful accompaniment to crisp and pungent raw onions. This salsa is fantastic on anything grilled, or as an addition to a salad plate, over lettuce, or over cottage cheese. The milder scallion version is fantastic on lettuce or endive cups with a salty and creamy cheese such as soft feta, chèvre, or blue. Friend of the Farm.
Makes 2 cups

1/2 cup minced scallions or onions (about 3 scallions or 1 medium onion)
2 large or 3–4 medium oranges peeled, seeds removed, diced
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons finely chopped chile pepper (or more or less, to taste)
1/4 teaspoon ground cumin

1. Put the chopped scallion or onion in a strainer and run under cold water. Drain well.

2. Stir all the ingredients in a medium bowl. Serve immediately or cover and refrigerate for up to 1 day.

Spicy Onions and Bell Peppers in Yogurt Sauce over Corn Bread
The key to the creamy sauce in this recipe is yogurt, which perfectly balances the intense flavors of the onion, garlic, and spices. Recipe-tester Larry says that whole-grain bread works well in place of the corn bread and that nondairy yogurt can be substituted. The sauce also goes well with curried basmati rice. Angelic Organics Kitchen (adapted from The Moosewood Cookbook).
Serves 4

1 loaf corn bread
2 tablespoons extra virgin olive oil or butter
2 cups thinly sliced onion (about 3 medium onions)
1/2 teaspoon salt
3 medium bell peppers, stems and seeds removed, thinly sliced
1/2 teaspoon ground cumin freshly ground black pepper cayenne pepper (or less, to taste)
3 cloves garlic, minced (about 1 1/2 teaspoons)
1/2–3/4 cup yogurt

1. Set the oven to its warm setting or preheat it to 200° F. Wrap the corn bread in aluminum foil and place it in the oven to warm.

2. Heat the oil or butter in a large skillet over medium heat. Add the onion and salt; cook, stirring frequently, until the onion is very soft and just beginning to brown, 10 to 15 minutes.

3. Add the bell peppers, cumin, and black pepper and cayenne to taste. Cook until the bell peppers are tender, about 10 minutes. Add the chopped garlic and cook until fragrant, 1 minute more.

4. Remove the skillet from heat. Stir in 1/2 cup of the yogurt. If you would like a creamier sauce, add the rest of the yogurt.

5. Tear the warm bread into chunks and place it on individual plates. Spoon the onion sauce over the bread. Serve immediately.

Grilled Scallions with Sesame Oil
The intense heat of the grill or broiler caramelizes the natural sugars in scallions as they cook, making them exquisitely sweet and tender. Friend of the Farm.
Serves 2

8 scallions, greens trimmed to 5 inches, cut in half lengthwise toasted sesame oil
salt
freshly ground black pepper

1. Preheat the broiler or lightly oiled grill to medium-high heat. Arrange the scallions on a shallow baking sheet or a piece of aluminum foil.

2. Use a pastry brush to coat the scallions with a thin layer of sesame oil. Season with salt and pepper. Broil or grill until golden brown on all sides, 3 to 5 minutes.

Roasted Red Onions with Butter, Honey, and Balsamic Vinegar

Recipe from Tyler Florence
Yields 6 Servings

Ingredients:

6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
Salt and freshly ground black pepper
4 red onions, halved

Directions:

Preheat the oven to 350 degrees F.

Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

Winter Squash

Quincyst — Mon, 28 Sep 2009 17:27:39 CDT

Carnival Squash, one type of Winter Squash
"Winter Squash" are hardy vegetables that are neither grown nor harvested in the winter, as the name seems to imply--they grow on frost-tender vines and are actually picked in the fall and stored until spring. Because of their hard, thick skins, they have the ability to keep through the cold winter months, a quality that made this member of the gourd family a staple vegetable before the days of modern shipping and freezing techniques. Under their hard skins, winter squash have large seeds and firm, deep-yellow or orange flesh.

The most common varieties of winter squash include acorn, buttercup, butternut, hubbard, pumpkin, spaghetti, and turban. Other varieties include calabaza, cushaw, delicata, golden nugget, kabocha, and vegetable marrow.

Buying and storing tips: Choose heavy squash with a smooth, hard, richly colored rind. Store winter squash for up to a week in a paper bag in the refrigerator, or in a cool, dry place for several weeks. Don’t store winter squash in plastic bags, because the plastic traps moisture and encourages spoilage and rot.

Preparation, uses, and tips: Wash the exterior of the squash just before using. Winter squash is best baked, but it can also be steamed or boiled. Cut butternut, acorn, or other winter squash in half lengthwise, scoop out and discard the seeds, and place squash halves, flesh-side-down, in a baking dish. Add 1/4-inch (0.6cm) of hot water, cover, and bake until tender. Scoop out flesh and purée with garlic, basil, and olive oil or butter. Winter squash can also be stuffed with seasoned bread cubes and seafood or cheese mixtures.

Nutritional Highlights: Winter squash, 1 squash (raw, acorn)
Calories: 172
Protein: 3.4g
Carbohydrate: 44.9g
Total Fat: 0.43g
Fiber: 6.46g
*Excellent source of: Magnesium (138mg), Potassium (1,495mg), Vitamin C (47mg), and Vitamin A (1,454 IU)
*Good source of: Calcium (142mg)

Much more info on all varieties of squash can be found here.

"Three Sisters" Stew
Selected by Olivia. From In a Vegetarian Kitchen.
6 servings
In Native American mythology, squash, corn, and beans are known as of the "three sisters."

1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro

Preheat the oven to 400 degrees.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.

Butternut Squash Soup

1 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups vegetable stock

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Video Recipe for Kid-Friendly Butternut Squash Mac n Cheese

Mustard Greens

agofarkas — Sat, 22 Aug 2009 21:25:02 CDT

Mustard Greens are the most pungent of the cooking greens and lend a peppery flavor to food. They originated in the Himalayan region of India more than 5,000 years ago. Like many other cooking greens, mustard can be found in many Chinese, African-American, and southern dishes. Mustard greens should be cooked with the coarse stalks removed.

How do I keep my greens fresh?

Fresh greens are crisp, without slimy dark spots. Store greens without washing, wrapped in brown paper or a slightly dampened dishcloth or paper towel. You can then place the bundle in a plastic bag, but leave it open and then put it in a drawer in the fridge.

How do I clean greens?

Wash greens very well to remove grit and mud. Don't wash greens until you are ready to use them.
Prior to cleaning greens, any wilted or yellow leaves should be removed.
Dunk them in a sink full of lukewarm water. Pull apart leaves that are bunched together. Cut away coarse stems. Peel and reserve stems of greens that have soft innards. Push floating leaves around in the water a few times. Lift the leaves from the sink and put leaves in a colander (drainer).
Wash out the sink and fill it again. Fill with leaves, pushing them in and out the water again. Let them float briefly.
Repeat. Never let the water drain with greens in the sink. Put greens in a colander.

How do I cook greens?

Keep in mind that greens reduce lots when cooked, so you may need to cook a larger volume than you think.

Traditionally, greens are boiled or simmered very slowly for an extended period of time until they are quite soft. This softens the texture and decreases some of their bitter flavor. Remember that the health benefits of greens will be diminished the longer the greens are cooked, so it's healthiest to cook them only until they are just tender. Greens can also be steamed, microwaved, added to soups, salads, stews, and other dishes.

Curried Mustard Greens with Kidney Beans

1 bunch mustard greens
1 tablespoon olive oil
2 medium shallots, chopped
1 tablespoon minced fresh ginger root
1 pinch red pepper flakes
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can tomato sauce (or 3 to4 pureed ripe tomatoes)
2 teaspoons curry powder
1/2 cup coconut milk

Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
Heat the olive oil in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the coconut milk and continue cooking until heated through.

Wilted Mustard Greens

Recipe From:
Gourmet Magazine, although they made it for 12. This is the real life, weeknight version.

Level of Difficulty: EASY

Prep time: preparation time: 45 minutes, max.

Serves: 2-3

Ingredients:

1 lb mustard greens, stems and coarse ribs discarded
1 garlic clove, minced
2 teaspoons butter
Salt & pepper to taste

Instructions:

Cook mustard greens in a 2.5 quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer with tongs to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
Cook garlic in butter in a sauté pan over moderately low heat, stirring, until softened, about 2 minutes. Add boiled greens, salt, and pepper and cook, covered, stirring occasionally, until heated through, about 5 minutes.
Cooks' note: Greens can be boiled and chopped 1 day ahead and chilled in a sealed plastic bag. You will need to cook them in garlic butter about 10 minutes (instead of 5) when made ahead.

Fruit Facts & Recipes

rachelyood — Sun, 16 Aug 2009 21:12:26 CDT

We are constantly updating and adding content to these pages.

All fruits are not pictured and each fruit fact & recipe page does not yet have a link here.

If you can't find a fruit listed on this main page, just click the arrow on the menu bar (to your left) to read the names of the pages in this section and see if the fruit is listed there. Most, if not all the fruits we receive should have a page.

If you would like information on a fruit/vegetable you received and can't find it here, please post a question in the discussions section, where members will be able to connect and share with you.

Learn nutritional information, storage and preparation tips, and healthy recipes for all the fruits in your farm share.

Raspberries	Cucumbers	Peaches
Watermelon	Currants

Currants

rachelyood — Sun, 16 Aug 2009 21:02:00 CDT

<<< Sample photo. Look through photo gallery to insert photo or add photo of fruit/veggie.

Intro goes here.

Storage

Preparation, uses, and tips

Nutritional Highlights

Visit www.NutritionData.com or www.WHFoods.com for values.

Sample Recipe 1

Recipe by/from: If the recipe is from a cookbook, please list the full title and author's name: How to Cook Everything Vegetarian by Mark Bittman
If the recipe is personal, please list it as: Melissa's Kitchen, Ant Bunny - Ginger's favorite Aunt, Chef Chris Miller

Introduction: Three to five sentences about the recipe: How long have you been making this recipe?
If this is a personal/family recipe, please share a little bit about how the recipe was given to you/created.
Share why you like this recipe.
Offer a tip on how to select or source a particular ingredient (i.e., If you don't have fresh strawberries on hand, frozen will work just fine.)

Level of Difficulty: Quick & Easy, Medium, Difficult

Prep time: from start to finish, approximately how long will this recipe take to make? 1 hour

Serves: 6 to 8

Ingredients:
Please try and select recipes that require at least one ingredient from the Farm Share. The other ingredients should be relatively known and easy to source. If you list an ingredient that you feel people may not be familiar with, please indicate where one might be able to find it. For example, capers, heavy cream, tahini, and sofrito may be common pantry ingredients to some, but others may feel mystified and intimidated. Please indicate if a particular ingredient can be found in the neighborhood.

ingredient a
ingredient b
ingredient c
ingredient d

Instructions:

Please create step-by-step instructions in numbered - bullet format.
This makes the recipe easier to read and follow.
If this is from a cookbook or website, feel free to note any substitutions or things you did differently then the recipe called for. Sometimes we follow recipes to the letter, only to find that it could have use a little more seasoning, less cooking time, or a different method of prepping an ingredient (like hand chopping instead of the food processor so there's less water)
Optional extras: If this is a recipe you have doubled or tripled in the past, please offer guidance on that. If you can, please indicate how to store the dish, as well as how long the dish will keep. If this dish can be frozen, let us know, as well as when one should eat it by.

Optional closing from the Contributor: We would like to have a couple of brief sentences about you as the Contributor. This is your chance to brag a bit about yourself. If you have a blog or a website and want to share it, please feel free to list it here. If you are a professional chef, nutritionist, health counselor, etc, and this is part of your service offerings, feel free to include it. It can say something like: This is Melissa's first year with the Farm Share. A vegetarian foodie (yes, there can be such a thing!) she enjoys preparing whole foods meals and experimenting without recipes. She is a self-proclaimed Vita-Mix groupie and loves showing people how to make vegetables taste good. You can follow her (mis)adventures on her blog, www.LiveInYourBody.info

More Beet Recipes

More Information on Beets

Cranberry Bean

rachelyood — Sun, 16 Aug 2009 19:52:59 CDT

<<< Sample photo. Look through photo gallery to insert photo or add photo of fruit/veggie.

Intro goes here.

Storage

Preparation, uses, and tips

Nutritional Highlights

Visit www.NutritionData.com or www.WHFoods.com for values.

Sample Recipe 1

ingredient a
ingredient b
ingredient c
ingredient d

Instructions:

Please create step-by-step instructions in numbered - bullet format.
This makes the recipe easier to read and follow.
If this is from a cookbook or website, feel free to note any substitutions or things you did differently then the recipe called for. Sometimes we follow recipes to the letter, only to find that it could have use a little more seasoning, less cooking time, or a different method of prepping an ingredient (like hand chopping instead of the food processor so there's less water)
Optional extras: If this is a recipe you have doubled or tripled in the past, please offer guidance on that. If you can, please indicate how to store the dish, as well as how long the dish will keep. If this dish can be frozen, let us know, as well as when one should eat it by.

Vegetable Facts & Recipes

rachelyood — Sun, 16 Aug 2009 19:50:29 CDT

We are constantly updating and adding content to these pages.

All vegetables are not pictured and each vegetable fact & recipe page does not yet have a link here.

If you can't find a vegetable listed on this main page, just click the arrow on the menu bar (to your left) to read the names of the pages in this section and see if the veggie is listed there. Most, if not all, the vegetables we receive should have a page.

If you would like information on a fruit/vegetable you received and can't find it here, please post a question in the discussions section, where members will be able to connect and share with you.

Learn nutritional information, storage and preparation tips, and healthy recipes for all the vegetables in your farm share.

Basil	Beets	Broccoli
Cabbage	Collards	Cranberry Beans
Cucumbers	Daikon	Garlic Scapes
Green Beans	Onions and Scallions	Kale
Mustard Greens	Peas	Pea Shoots
Radicchio	Radishes	Red Onion
Salad Greens	Summer Squash	Eggplant
Okra	Tomatillos	Potatoes
Tomatoes	Peppers	Winter Squash
Cauliflower	Corn	Bok Choi

Peaches

melissa_danielle — Sun, 09 Aug 2009 14:41:29 CDT

Intro for peaches goes here.

Storage

Preparation, uses, and tips

Nutritional Highlights

Agua Frescas

Recipe from: Melissa Danielle, BSFS Member

Agua frescas are traditional Mexican beverages made with fresh fruit and water.

Level of Difficulty: EASY
Prep time: 30 minutes, refrigeration: 3-4 hours
Serves: 4

Ingredients:
1lb peaches, peeled and cored (roughly 4-6 peaches)
4 cups very cold water
Your favorite sweetener to taste, optional
Juice of one lime
Ice

Instructions:
Add peaches and water into blender and pulse until smooth. Strain mixture into a serving jar, saving or discarding the pulp. Stir in lime juice and sweeten to taste. Serve over ice, crushed if possible.

Variations: add sparkling water for a bubbly treat, spike it with rum or vodka, or infuse it with fresh leaves of basil or mint.

Peach Basil Sorbet

Recipe from: Melissa Danielle, BSFS Member

Sorbets are technically Italian ices, also known as granitas. I don’t have a “recipe” for this; I like to experiment with whatever I have in my kitchen at the moment, and right now I have lots of peaches and lots of fresh basil. Feel free to adjust this to taste.

Level of Difficulty: EASY
Prep time: 30 minutes
Serves: I don’t know, but however many 1/2 to 1 cup servings you could get from this.

Ingredients:
2 cups peaches, peeled and cored
3 tbs fresh basil, finely chopped
1 cup very cold water
1 cup ice
2tbs of your favorite sweetener, optional

Instructions:
Add all ingredients into blender and pulse until well mixed and thick. Freeze to set or serve in a bowl garnished with a basil leaf.

Spiced Peaches

From: Cook's Illustrated, November 1, 1993

Serve alongside ham.

Ingredients

1	cup granulated sugar
1	cinnamon stick (about 3 inches long)
1	teaspoon whole allspice berries
1	whole cloves
1	ounce ginger , peeled and sliced thin
1	cup water
2	cups rice vinegar (you may substitute distilled white vinegar)

Instructions:

Combine first 7 ingredients in a large nonreactive pot; simmer until sugar dissolves and spices begin to flavor pickling syrup, for about 20 minutes.
Simmer 2 pounds ripe but firm peaches in abundant boiling water until skins loosen, about 30 seconds.
Drain peaches, run them under cold, running water, then remove skins with fingers.
Add peaches to simmering pickling syrup.
Bring peaches to simmer, then remove them from heat.
Cool peaches to room temperature in pickling syrup.
Refrigerate peaches for at least 5 days, preferably a couple of weeks.
Just before serving, halve and pit peaches.

Any-Fruit Crumble
Recipe from: Mariam Ghani, BSFS member
Originally adapted from several different sources and perfected through experience.

Kitchen Notes:
I’ve been making this particular crumble all summer, because I’ve been feeling much too lazy for pie crust. It works with any kind of fruit, but the best results come with a mix of sweet and tart fruits (for example, peaches and plums mixed with currants and sour cherries) or with a naturally sweet-tart fruit like rhubarb. At least half of the fruit you use should be really ripe to ensure a lovely bubbly crumble. Extra good with mint or vanilla ice cream. I’ve left the measurements in ounces, even though that’s a bit odd, because it makes the proportions so easy to remember (just think 3/3/6, and do everything else to taste).

Level of Difficulty: Easy

Prep time: 1 hour
Active time: 15 minutes

Serves: 6

Ingredients:
Fresh fruit (peaches, plums, berries, rhubarb, etc.) – enough to fill your baking dish when pitted and sliced
Juice & zest of 1 lemon
3 oz unsalted butter (2/3 of a stick), cold
3 oz sugar (you can use light brown sugar if you prefer) plus 1 tbsp
6 oz all-purpose flour OR 5 oz flour and 2 oz oats
1 tsp cinnamon
1 tsp salt

Instructions:

1. Butter a large baking dish (10x13 inches or thereabouts). Fill the baking dish with your pitted and sliced fruit. Add the lemon zest and lemon juice, and sprinkle with about a tbsp of sugar, then toss to coat. Spread the fruit out in an even layer in the pan. Preheat the oven to 375 degrees F.

2. To make the crumble, mix the flour, oats (if using), salt, cinnamon & sugar with a fork in a large bowl, then add the butter. Rub the butter into the flour mixture with your hands until it looks like small pebbles or breadcrumbs. If you like your crumble really rich and caramelized, leave it fairly buttery and/or add more sugar; if you want more of a pie-crust feel, add more flour/oats.

3. Bake at 375 for about 30 minutes. The crumble should have a brown, crunchy top and the fruit should be juicy and bubbling underneath. If the fruit seems done but the top is not yet browned to your liking, run the crumble under the broiler for 1-2 minutes.

If you’re making this for a dinner party, you can prepare it through step 2, then cover the dish and put it in the fridge until ready to bake. Once baked, the crumble will keep (covered with plastic wrap) in the fridge for about 3 days. Gets a bit like strudel when cold.

Sample Recipe 1

ingredient a
ingredient b
ingredient c
ingredient d

Instructions:

Please create step-by-step instructions in numbered - bullet format.
This makes the recipe easier to read and follow.
If this is from a cookbook or website, feel free to note any substitutions or things you did differently then the recipe called for. Sometimes we follow recipes to the letter, only to find that it could have use a little more seasoning, less cooking time, or a different method of prepping an ingredient (like hand chopping instead of the food processor so there's less water)
Optional extras: If this is a recipe you have doubled or tripled in the past, please offer guidance on that. If you can, please indicate how to store the dish, as well as how long the dish will keep. If this dish can be frozen, let us know, as well as when one should eat it by.

Summer Squash

mghani — Sat, 08 Aug 2009 19:31:26 CDT

Zucchini (pictured below)
Summer squash are a subset of squashes that are harvested when immature (while the rind is still tender and edible). The name "summer squash" refers to the inability to store these squashes for long periods of time (until winter), unlike winter squashes. Though they can grow to almost monstrous proportions, the smaller vegetables are the most flavorful.
From MotherNature.com

Summer squash appears in many different fruit shapes and colors:

Scallop or Patty Pan is round and flattened like a plate with scalloped edges, usually white but sometimes yellow or green. Constricted neck is thinner at the stem end than the blossom end, classified as either "crookneck" or "straightneck" depending on if the stem end is straight or bent, and is usually yellow. Cylindrical to club-shaped Italian marrows, such as zucchini, cocozelle and caserta, are usually shades of green, but may be yellow or nearly white.

Storage

Handle Summer squash with care as they are easily damaged. Look for a moist stem end and a slightly prickly, yet shiny skin as indicators of freshness. Ideally, it should have firm skin free of cuts or bruises and at least one inch of stem still attached. Store in a plastic bag in the refrigerator crisper drawer four to five days and do not wash until just before you are ready to use it. At the first sign of wilting, use immediately. Softness is a sign of deterioration.

Preparation, uses, and tips

Cooked summer squash should be covered and refrigerated up to two days. To freeze, slice into rounds, blanch for two minutes, plunge into cold water, drain, and seal in airtight containers or baggies. Frozen squash can be kept for ten to twelve months.

Slice zucchini lengthwise and roast with sliced onions, add to soups or crudités, or stew with tomatoes, garlic, and basil.

Nutritional Highlights

Zucchini is a good source of Vitamin C, which is helpful for those who bruise easily.

Zucchini (raw, chopped with skin), 1 cup (135g)
Calories: 17
Protein: 1.4g
Carbohydrate: 3.6g
Total Fat: 0.17g
Fiber: 1.5g
*Good source of: Vitamin C (11mg) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
(Most of the info above is quoted from MotherNature.com)

Chocolate Zucchini Bread

From Recipe Source
Yield: 2 loaves

3 Eggs
1 cup Vegetable oil
2 cups Sugar
1 tablespoon Vanilla extract
2 cups Shredded & peeled zucchini (About one medium)
2 1/2 cups Flour
1/2 cup Cocoa
1 teaspoon Salt
1 teaspoon Cinnamon
1/4 teaspoon Baking powder

Preheat oven to 350 degrees.
In a mixing bowl, beat eggs, oil, sugar and vanilla.
Stir in zucchini.
Combine dry ingredients
Add dry ingredients to zucchini mixture and mix well.
Pour into 2 greased 8 x 4 x 2 loaf pans.
Bake at 350 for hour or until bread tests done.

Mom's Summer Squash Recipe

Yields 4 servings
Preparation time: 20 minutes
Scallop Squash

2 lbs squash and/or zucchini, sliced
1 green bell pepper, seeds removed, sliced
2 smallish tomatoes or one large tomato, peeled and cut into wedges
1/2 yellow onion, peeled and sliced
1 clove of garlic, chopped
Olive oil
5 or 6 slices of cheese - jack or cheddar
Basil, either dry or chopped fresh
Salt and pepper

Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.
In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.

Zucchini Fritters

1 lb of zucchini (about 2 medium sized), coarsely grated
Kosher salt
Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yogurt

Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
Serve immediately, with sour cream or plain yogurt on the side.

Summer Squash Tart
Recipe From: Mariam Ghani, BSFS member

Kitchen Notes:
Just invented this last week, based on what we got in the farm share, but it seemed to work out rather well. I used phyllo, aka filo, dough for the crust because I happened to have some in my freezer (and I hate making pie crust in summer). You could use frozen phyllo, or puff pastry, or a readymade pie crust, or you could be much more enterprising than me and make your own. If you’re using a readymade 9” pie crust, you probably want to halve the filling recipe; if you’re using puff pastry, you can substitute a single layer for the 20-40 sheets of phyllo. The number of zucchini/squash and carrots used should depend on their size. Many of the other ingredients can also be substituted, or the proportions can be adjusted, to your taste. For example, you could use ricotta or crème fraiche instead of mascarpone (again, that’s just what I happened to have in my fridge), scallions instead of chives, etc. etc….

Level of Difficulty: Medium

Prep time: 2-5 hours, depending on your crust choice
Active time: 1 hour

Serves: 5-6

Ingredients:

Crust:
20-40 sheets phyllo dough, thawed (this takes 2-4 hours depending on the room temp)
¼ cup butter, melted

Filling:
2 zucchini
4 scallop squash
2 garlic scapes
½ clove fresh garlic
1 large or 4 small carrots
½ cup finely chopped chives
¼ cup lemon basil, chiffonade
¼ cup basil, chiffonade
zest of 1 lemon
1 tsp lemon juice
1 cup mascarpone
1 cup Fontina cheese, grated
½ cup Parmesan cheese, grated
2 eggs, beaten
4 tbsp flour
salt and cayenne pepper, to taste

Instructions:
1. Preheat oven to 400 degrees F. Use a pastry brush to butter a large baking dish (preferably a large tart pan, round with fluted edges). Layer the sheets of phyllo dough in the pan, adding no more than two sheets at a time, and brushing butter over the dough in between each layer. If using a round pan, after you place each sheet in the pan, rotate the pan a quarter turn before placing the next sheet in, so that the edges of the rectangular sheets overlap. Once you’ve built up enough layers (20-40 sheets depending on how thick you like your crust), fold the overhang back into the edges, brush it with butter and press it down to create a shelf. Prick the crust with a fork in several places.

2. Put a round of parchment paper inside your crust, place some beans or baking weights on top of it, and pre-bake it for 10 minutes or until firm and golden. Then remove it from the oven, remove the paper and weights and let it cool down a bit.

3. While the crust is pre-baking, run the zucchini, squash, garlic, scapes, carrots, lemon zest and lemon juice through a food processor until shredded but not pureed. Empty them into a strainer and let them drain for 5-15 minutes, then dry with a clean cloth or paper towel. (If you’re chopping by hand instead of processing, you will only need to drain the zucchini, squash and carrots.)

4. In a large bowl, mix the shredded vegetables, chopped herbs, mascarpone, eggs, cheese and flour. Add salt and cayenne pepper, to taste. Combine thoroughly,

5. Pour the filling into your pre-baked crust, and return the tart to the oven. Bake until the filling is set (when you pick up the tart, nothing wiggles), about 30-45 minutes.

Once cooked, the tart will keep, well covered, for about 1-2 days in the fridge.

The following recipes excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farmby Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). Check with your local farm or bookstore for availability. Additional recipes, charts, signed copies of this book, and quantity discounts available at www.AngelicOrganics.com/cookbook.

Baked Zucchini Halves Stuffed with Wild Rice and Quinoa
In this hearty recipe the classic combination of onion, celery, and cheese give plenty of robust flavor to the mixed grains, while zucchini provides the perfect juicy-firm base. This satisfying dish is an excellent accompaniment to roasted chicken or grilled fish. Friend of the Farm.
Serves 4 to 6

1 large zucchini, halved lengthwise
1 1/2 cups cooked quinoa
1/2 cup cooked wild rice
1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
1 1/2 teaspoons olive oil
1/2 cup chopped onion (about 1 medium onion)
1 rib celery, chopped
3/4 cup fresh bread crumbs
1 teaspoon salt
butter (optional)

1. Preheat the oven to 350° F.

2. Cut out the center from each half of the zucchini with a paring knife, being careful not to puncture the bottom or the sides; reserve the centers. Transfer the hollow halves, cut-side up, to a baking dish.

3. Coarsely chop the zucchini centers and put them in a large bowl. Add the quinoa, wild rice, and Parmesan. Stir until well combined.

4. Heat the oil in a medium skillet over medium-high heat. Add the onion and celery; cook for 5 minutes, stirring frequently. Stir in the bread crumbs and salt. Continue to cook, stirring constantly, until the bread crumbs are well mixed in and heated through, about 1 minute.

5. Add the bread crumb mixture to the quinoa/rice mixture and combine well.

6. Stuff hollow zucchini halves with the quinoa/rice mixture. Cover with aluminum foil; bake for 40 minutes.

7. Remove the foil. If you wish, dot each half with a pat of butter. Continue baking until zucchini is very tender and the filling is golden brown, 10 to 20 minutes. Serve warm.

Sweet Zucchini Crumble
Silky smooth baked zucchini is the surprising filling in this sweet dessert. Like the best apple crumble, this dessert has a tender, lemony-sweet, spiced filling just waiting to be discovered beneath its irresistible, crunchy crust. Don’t count on having leftovers. Shareholder.
Serves 6 to 8

4 1/2 cups flour
3 cups sugar, divided
1/2 teaspoon salt
1 1/2 cups shortening, softened, or butter, cold
6–8 cups thinly sliced zucchini (about 4 large zucchini)
2/3 cup freshly squeezed lemon juice (about 3 lemons)
1 teaspoon ground cinnamon
1/4 teaspoon ground or freshly grated nutmeg

1. Preheat the oven to 350° F.

2. Stir the flour, 2 cups of the sugar, and salt in a large bowl until well combined. Add the shortening or butter and cut it into the flour with a pastry blender or your fingertips until the mixture looks like coarse oatmeal.

3. Pour half of the mixture into a 9x13-inch cake pan. Using your fingers or a rubber spatula, press the mixture evenly into the bottom of the pan. Bake for 10 minutes. Remove the pan from the oven and set it aside.

4. Combine the zucchini and lemon juice in a large pot over high heat and cook until zucchini is tender, 8 to 10 minutes. Stir in the remaining 1 cup of sugar, cinnamon, and nutmeg. Simmer for 1 minute more. Stir in 1/2 cup of the reserved flour mixture and continue to cook, stirring constantly, until mixture thickens. Remove the pot from the heat to cool for 10 minutes.

5. Pour the zucchini mixture over the baked crust and sprinkle with the remaining flour mixture. Return the pan to the oven and bake until it is lightly browned and bubbly, 40 to 45 minutes.

Bed-Stuy Farm Share News

melissa_danielle — Sat, 08 Aug 2009 14:34:29 CDT

Here you'll find the latest news on our CSA and the farm, as well as other community, sustainable agriculture, and healthy eating news items of interest.

August 8, 2009 - What's On Your Plate?

Movie Review: Food, Inc.

By Annie Reichert, BSFS Member

In the scope of Food, Inc., America is a place where food is a manufactured and sold as a product like so many other goods available from large corporations – at the cost of workers, consumers, and the environment. The product and, more importantly, its subsequent profit are primary. Food, Inc. tells the economic and social narrative of the metamorphosis of American farming into big business. Skillfully weaving together information such as statistics, nutritional information, personal stories, federal government accountability, environmental concerns, and labor issues, Food, Inc. presents a moving and largely disturbing portrait of how food is produced in the United States and how it came to be so unsavory. The film centers on problems in the mass production of corn, chicken, beef, and pork in order to support fast food chains.

According to the major narrators, Michael Pollan of The Omnivore’s Dilemma and Eric Schlosser of Fast Food Nation, fast food innovations in the 1950s were the harbingers of changes in food production, from farm to table.
As demands for meat, wheat, and corn increase, technological innovations jeopardize the safety of food products and production. Workers and consumers, even actual consumer demand, become secondary to the intangible need for more product. Though its thesis is strong and clear, with such vast informational ground to cover the film misses opportunities to explore issues deeper and never quite catches its stride. It changes topics so often it’s difficult to remember all that’s been said.

For one who has read any of the narrators’ books or related information about food safety and activism, it’s a bit of a summary of how and why knowing about food production is necessary. The film prioritizes clarity of information over depth and thus there is a lot more to learn after watching. Nonetheless, Food, Inc. is a great film to inspire one to inquire about food’s roots – pun intended. Food, Inc. is full of incredible Americans working to improve food conditions.

Memorable subjects include a farmer espousing the benefits of locally produced food as he slaughters chickens outdoors on his small Southern farm, a man using an antiquated seed-cleaning machine despite threats of lawsuits from monoculture giant Monsanto, and a woman raising chickens for Tyson who refuses to give in to Tyson policies that would cause accumulated debt for her and inhumane conditions for the chickens.

Food, Inc. is full of methods and reasons to care about food activism.

Additionally, Food, Inc. is aesthetically striking in its blend of American farm landscapes and details of animals and corn being processed by complex machinery in large factories. The calm, calculated camerawork manages to avoid a classic propaganda feel. Though watching a pig being turned into bacon
isn’t easy, this feels honest and straightforward rather than exploitative. The sweeping footage of farmland throughout the country lends itself to the film’s patriotic tenor. Food, Inc. is a story told with many voices towards a blunt climax: American food production is in trouble.

Members of the Bed Stuy Farm Share may already be well aware of the issues and concerns raised in Food, Inc., but perhaps this is a great film to recommend to those who may not know the benefits of locally grown, non-GMO, unprocessed foods.

To learn more about Food, Inc., including showtimes and ways to get involved, visit http://www.FoodIncMovie.com.

Annie Reichert lives and works in Brooklyn. She grows tomatoes, answers phones, helps others, and sews costumes. This is her second year as a member and as far as she can tell it's only getting better. Annie's professional and creative work can be seen at www.GuildIsGood.com and www.FluxFactory.org

Featured Recipe: Agua Frescas and Basil-Peach Sorbet

Click here to view these recipes.

July 25, 2009 - Enjoy Summer!

A Movement Gathers Momentum

Part 1 of an occasional series by Michael Broder, Bed-Stuy Farm Share member since 2007

The Bed-Stuy Farm Share is part of a movement that took root in the United States in the mid 1980s. Today, at least 1300 community supported farms have been organized throughout North America. How did it all get started?

Many accounts in print and online claim that the CSA movement has its roots in 1960s Japan, where a group of women concerned with pesticides, processed foods and the decrease in local food production initiated a direct, cooperative relationship in which consumers supported local farmers. But more recently, journalist Steven McFadden has written an account linking the origins of the CSA movement to the biodynamic agricultural tradition.

The biodynamic farming movement goes back to ideas formulated by Austrian philosopher Rudolf Steiner in the 1920s and put into practice in Europe beginning in the 1950s.

The first CSA project began at Indian Line Farm in South Egremont, Massachusetts. Indian Line Farm was started in 1985, by Robyn Van En, Jan Vander Tuin and a coalition of local citizens. Vander Tuin had organized a similar project near Zurich, Switzerland using biodynamic principles. Indian Line Farm began with a small apple orchard but soon expanded their offering to include vegetables. Within 4 years, the Indian Line CSA expanded from 30 to 150 members.

As word spread, Robyn found herself becoming the leader of a national CSA movement. Robyn directly helped to pioneer more than 200 CSAs nationwide before her untimely death in 1997 at the age of 49. By that time, the CSA movement was taking root in New York State.

Next in the Series: Read about the beginning of the CSA movement in New York State.

Save Bed-Stuy Farm

Bed-Stuy Farm occupies two abandoned sun-drenched lots on Decatur St between Malcolm X and Patchen Avenues. In addition to the farm, Brooklyn Rescue Mission operates a seasonal farmer’s market on Malcolm X Boulevard.

Excerpted From http://www.thepetitionsite.com/3/save-bed-stuy-farm:
The two Reverends Robert and DeVanie Jackson were running an emergency food program in the neighborhood. They realized the donated foods they were handing out often weren't fresh...which wasn't helping people's health.
Behind their building lay a vacant lot, strewn with trash. The Jacksons got GreenThumb status from the City and went to work. They cleaned the lot up, trucked in good soil and started planting. Now they have a working farm that produces over 7000 pounds of produce per year and feeds 3000 people a month. It's called Bed-Stuy Farm and it's a magnet for the community. This thriving urban farm attracts people from all over the world -- farmers, filmmakers, restaurateurs, food activists, and a busload of delegates to a UN food conference.

Why Bed-Stuy Farm Is Being Threatened

No longer a vacant lot and a dumping ground, the farm has become desirable to others. It is in danger of being sold by the NYC Department of Housing Preservation and Development (HPD) to developers to repay a debt incurred by Neighborhood Partnership Housing Development/Direct Building Management.

How You Can Help

We want 1200 signatures so our elected officials know this farm is important and shouldn't be destroyed for gentrification. HPD has its choice of many other vacant lots. It would do well to consider them before this lot, which in its current form is contributing to the neighborhood in such a positive and healthy way. Please sign our petition and help us save Bed-Stuy Farm.

For more information about Brooklyn Rescue Mission, please visit www.BrooklynRescueMission.org or call 718 363 3085

Featured Recipe: Aunt Jane's Raspberry Pie

Click here to view this recipe.

July 11, 2009 - Celebrate Life!

Mint - What it Can (and Will) Do

By Georgia Kral, BSFS Member

What started as simple window-box fun is now Little Shop of Horrors in my kitchen!

I just wanted to be able to make homemade Mojitos, and my favorite thing in the whole world: peas, mint, scallions and butter.

We bought the tiny plants at the Fort Greene Farmer’s Market back in March or early April. We replanted the mint and the chives together, in an 8 x 20 inch terracotta planter. I knew mint liked to grow, but I thought chives did too. (I remember both were always abundant in my youth.)

At first it was just some light squabbling.

“That’s my sun, out of my way,” the delicate mint would politely tell the pungent chive.

The chives fought hard for a month or so but they eventually stopped growing, their thin green bodies fading slightly. They are still alive, but the flavor has weakened, and the chives soon non-existence keeps me from eating it.

Savor the flavor?

And then, one day, the mint really took over. I was watering the basil (safely living in the planter adjacent) and saw a purple-ish green tentacle starting to make its way up the side of the mint planter. I cautiously moved my face in closer, and discovered that the mint roots were not only trying to multiply and grow up the side of the planter, but one had grown underneath the chives! A thick, bulging mint root cut straight through the chive roots, effectively killing it, and were now trying to grow up and out of the planter!

Mint is, in fact, an invasive species. In order to control the spread of mint it’s suggested that care is taken mixing mint or even growing mint outside, near other plants. See here for info on how to plant and control your mint. (http://www.plant-biology.com/Mentha-Mint.php)

What do I do now? Let it happen? Cut the mint back? I’m not sure, but it’s really great having the jungle in my kitchen window.

This is Georgia's first year as a Bed-Stuy Food Share member and she has just entered her 7th month as a Bed-Stuy resident. When not fighting mint, Georgia writes about music and culture for Spinner.com, The NY Press and Brooklyn Based among other outlets.
Read more from Georgia online at http://microphonememoryemotion.wordpress.com

Member Spotlight: Toni Lewis

Luella Toni Lewis is a family practice physician and a geriatrician. Currently, Toni is the president of the Committee of Interns and Residents/SEIU Healthcare. She leads and advocates for the interests and rights of 13,000 physicians in training in New York, Massachusetts, New Jersey, Florida, Washington, D.C., New Mexico, Puerto Rico and California. Toni also serves as board member for the Service Employees International Union (SEIU).

Name: Luella Toni Lewis (goes by Toni)
Farm Share Member Since: 2009
Which block do you live on? Hancock between Bedford and NostrandHow long have you lived in Bed-Stuy? a yearWhat do you love about Bed-Stuy? What don’t I like about Bed-Stuy! I know all my neighbors in my building and most on my block… I like African dance and I like the flavor of the neighborhood.What would you change? I just want to learn about the neighborhood. There’s so much to learn, who’s to say I should change something when I haven’t scratched the surface of what’s already here?Why did you join BSFS? I went to see Naturopathic Physician Sam Schikowitz, ND in New Paltz, NY (incidentally where our food comes from!) who suggested local/organic for optimal healthy happy living on my crazy schedule and just because. (For more information on naturopathic medicine, go to www.trueabundancehealth.com and www.naturopathic.org).What do you like most about the Farm Share? “I like all of it. It’s cool going and hanging out with folks and it is kind of like a game— when you don’t know what you’ll get and then you figure what to do with it. It brings me back to my country roots: a community around healthy food. To be able to recreate a community vibe is awesome.”What's your favorite vegetable? greens (kale, thick greens with garlic scape, onion, and olive oil)When I'm not trying to figure out what to do with my Farm Share, I’m… dancing, taking Afro-Carribean classes at Mark Morris and Afro-Haitian at Embora and belly dance class in Bed Stuy. One of the reasons I moved from DC to Brooklyn is so that I can go upstate and rock climb and go dancing and take yoga classes. I like to move!

Featured Recipe: Easy Greens Roman Style

Click here to view this recipe.

June 27, 2009 - Welcome to Summer!

The Bed-Stuy Farm Share, now in its 4th year, is honored to have you as a member. We look forward to making your experience fun, healthy, and delicious!

Perhaps you joined because you wanted to buy fresh, quality produce, or you wanted to connect with your neighbors in a way that was meaningful and supportive of your lifestyle.

Whatever the reason, your choice has larger, more powerful consequences than you may be aware of.
Bed-Stuy Farm Share is part of an historic national movement — Community Food Security — catapulted from the fringes to the mainstream as a result of hundreds of individuals like yourself, mobilizing and responding with grassroots solutions to unsafe and unsustainable corporate farm and factory practices as well as policies that make it difficult for communities to access affordable and nutritious food.

Over the course of your farm share experience, we invite and encourage you to learn more about the local, sustainable, and slow food movements happening right here in Bed-Stuy, in other parts of Brooklyn, and beyond.

This newsletter will be presented every other week, with your contributions. Please also visit the member’s website, which will be updated regularly with information, recipes, and resources to guide you. Stay Tuned!

Member Spotlight: Ginger Pardlo

By now, most of you have met Ginger, Bed-Stuy Farm Share’s Volunteer
Coordinator, through e-mail. Make sure to say hi if you see her on Saturdays!

Name: Ginger Romero Pardlo

Farm Share Member Since: the beginning

Which block do you live on? Quincy Street! between Tompkins & Throop

How long have you lived in Bed-Stuy? 4 years

What do you love about Bed-Stuy? Friends live here. AND the friendliness and warmth of our neighbors

What would you change? The cynicism

Why did you join Bed-Stuy Farm Share? to make sure me and the family ate greens

What do you like most about the Farm Share? being part of the community

What's your favorite vegetable? bok choy

When I'm not trying to figure out what to do with my Farm Share, I('m)
studying for my certification in financial planning (CFP)

Education: master's in public policy

Occupation: financial services (with a public twist) or today New York's 529 College Savings rep for "downstate"

Do you have kids - what ages? 2 girls one 1 1/2 and the other 4

Do you have pets? Does the mommy cat and her two kittens that have set up shelter in our front yard count?

Where can we catch you in Brooklyn during your free time? COFFEE SHOPS. You may have seen me too as the shadow voice contacting you regarding your member role...Or you may catch me in the 1st Quincy Street Greenthumb Community Garden doing something kid related.

Your husband is a poet, and Foodtown made an appearance in one of his poems. Any chance we'll see the BSFS in a poem soon? I'll get to work. Right now he (Greg Pardlo) runs away from vegetables...

Featured Recipe: Easy Curry Greens

Click here to view this recipe.

Kohlrabi

agofarkas — Sat, 08 Aug 2009 11:12:13 CDT

Excerpted from Rolling Prairie Cookbook, by Nancy O'Connor.

Kohlrabi can be one of those intimidating vegetables if you haven’t been around it much. It has the look of an organic green Sputnik, with a taste like fresh, crunchy broccoli stems accented by radish. The name kohlrabi comes from the German kohl, meaning cabbage, and rabi, or turnip, and that kind of sums it up.
Although these green bulbs look like they were dug up from the earth, the round bulb is a swollen stem that grows above ground. Not a commonly used vegetable in American cuisine, kohlrabi is widely used in Central Europe and Asia. It is still patiently waiting to be discovered in this country.

Handling: If the kohlrabi leaves are still attached to the bulb, trim them and store separately. If the leaves are in good shape—firm and green—they can be cooked but will need to be used within a couple of days. The bulbs should be stored, unwashed, in a plastic bag. They will hold for about a week in the refrigerator. Smaller kohlrabi are the sweetest and most tender. Bulbs much bigger than the size of a tennis ball won’t be as tasty and often have a pithy flesh.

Simple preparation: Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip. Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing. Kohlrabi can also be steamed or boiled. For this preparation don’t peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain.
If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.

Simply Recipes blog has a list of kohlrabi recipes from food blogs around the world!Cook It Simply also has a slew of info on kohlrabi.

Indian-inspired Kohlrabi with Peas and Potatoes
Serves 2-3

1/2 cup chopped onion
1 large clove garlic, finely minced
1 T. vegetable oil
1/2 t. mustard seed
1/2 t. cumin seed
1/4 t. turmeric
1/4 t. ground coriander
2 medium kohlrabi bulbs, peeled and cubed (about 1 cup), leaves reserved and chopped
1-2 small to medium potatoes, peeled and cubed (about 1 cup)
1 cup chopped tomatoes (fresh or canned)
1/2 cup water
3/4 t. salt
1/2 t. sugar
1/2 cup fresh or frozen peas (see note)
2 T. grated coconut (fresh or dried, but not sweetened)
2 T. chopped fresh cilantro

1. Sauté onions and garlic in oil over medium-high heat for 3-4 minutes, until slightly softened. Add spices and stir for 30 seconds, until seeds begin to pop. Add kohlrabi pieces and potatoes and stir until well coated with spices. 2. Add tomatoes, water, salt, and sugar and bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, until kohlrabi is barely tender. Add reserved chopped kohlrabi leaves and simmer another 8-10 minutes, until leaves are thoroughly cooked. 3. Stir in peas and coconut and cook until peas are done, about 3-4 minutes. Stir in cilantro and serve with rice or Indian bread (naan or chapatti). Note:
Fresh sugar snap peas, cut into 1-inch pieces may be used instead of shelled fresh or frozen peas. Cooking time is about the same.

KOHLRABI SIAM CHOPPED SALAD
from Vegetarians in Paradise

4 kohlrabis, about 2 to 2 1/2" in diameter
3 green onions, chopped
1/4 lb.(113 gr) snow peas, chopped
1 1/2 C.(355 ml) Napa cabbage, chopped
1/2 red bell pepper, cut into fine julienne about 1" (2.5 cm) in length
1/2 to 1 fresh pasilla pepper, diced or 1/8 t. crushed pepper flakes
1 or 2 cloves garlic, finely minced
1/2" (1 cm) piece ginger, peeled and grated
2 T. toasted sesame seeds
3 T. organic canola oil
2 t. sesame oil
Juice of 1/2 lemon
Dash of rice vinegar
Salt and freshly ground pepper to taste
Black sesame seeds
2 T. minced green onions

Combine all ingredients except black sesame seeds and green onions in a large bowl and toss well to distribute flavors.
Garnish top with black sesame seeds and minced green onions.
Best if made several hours ahead to allow dressing to penetrate vegetables.
Serve as a salad course or a side dish. Serves 4.

Kohlrabi Slaw Recipe
from GroupRecipes.com
The combination of kohlrabi, daikon, carrots, and wasabi makes this the perfect accompaniment to a small dish of jasmine rice.

¼ cup unseasoned rice or cider vinegar

3 tsp wasabi powder

2 tsp sugar

2 tbsp water

1 tbsp soy sauce

1 lb (about 1 large) kohlrabi, unpeeled and shredded

12 oz (about 1/2 medium) daikon radish, peeled and shredded

1 small carrot, shredded

1 large scallion, thinly sliced

Mix together vinegar, wasabi powder, sugar, salt, and soy sauce in a large bowl.

Add the vegetables, toss to coat.

Chill 1 hour before serving.

And here's a fun and easy recipe from Eat.Drink.Better.

Kohlrabi & Squash Empanadas

3 cloves of garlic, finely minced
1 inch of ginger, peeled and grated
2 medium kohlrabies, peeled and cut into small cubes
1 large summer squash, cut into small cubes
2 large scallions, both white and green parts, finely cut
1 T. extra virgin olive oil
1 T. butter
salt and pepper to taste
dashof freshly grated nutmeg
1 box of pre-made pie crust or one batch homemade*
1 egg

In a mediumskillet, heat oil and butter over medium heat. Addgarlic and ginger to brown. Add kohlrabi cubes, a pinch of salt and some pepper.Toss well and cook 3 or 4 minutes until kohlrabi are softening a bit. Add squash cubes and continue to cook for 4 more minutes. Add scallions, nutmeg and another pinch of salt and pepper. Mix well and cook for one minute before removing from heat. Set mixture to this side to cool.
Roll outdoughto be a little thinner than pie crust typically is. If you are using pre-made crust from the store, run your rolling pin over it once or twice. Using a cereal bowl or large circular cookie cutter, cut out 6 inch-ish circles from the dough. It should yield about 15, give or take depending on your cutter and dough thickness.
Pre-heat oven to 425 F and line a cookie sheet with parchment paper. Prepare egg wash by beating egg with a teaspoon of water and set to the side along with a small bowl of water.
To make the empanadas, spoon one tablespoon of kohlrabi and squash mixture into the center of a circle of dough. (It’s better to have less filling than too much or the empanadas won’t hold together. Feel out the right ratio that allows you to close off the dough without any filling popping out.) Dip your finger in the bowl of water and run it around the outside edge of the dough. Fold dough over the filling to create a half circle. Press down edges. Carefully pick up the dough pocket and pinch edges (see photo) to seal them tightly. A fork can also be used to crimp the edges if you want a less tedious method.
Repeat above process to finish all the empanadas, laying them on the lined cookie sheet when done.With a fork, prick the tops once and brush with egg wash. Bake for8 minutes and turn over. Bake another5 to7 minutes until deep golden brown and flaky. Best served straight from the oven.

* Try this recipe for true empanada dough at some point, if you’re so inclined. **Also, I’m sure you could add chicken to this recipe and it’d be quite tasty. In fact, you could just serve the filling on its own for a quick side dish when you’re too short on time to make the empanadas.

Watermelon

melissa_danielle — Wed, 29 Jul 2009 21:37:42 CDT

Watermelon is truly one of summertime’s sweetest treats. It is fun to eat, and good for you. Watermelon seeds were brought to this country by enslaved Africans. Today there are more than 100 different varieties of watermelons.

Storage: Uncut watermelon can be stored for about 2 weeks at room temperature especially if the temperature is about 45 to 50°. Uncut watermelons have a shorter refrigerator life, so store at room temperature until ready to chill and eat. Tightly cover cut pieces in plastic wrap and store in the refrigerator for 2 to 3 days.

Nutrition: Watermelons are low in calories and very nutritious. Watermelon is high in lycopene, second only to tomatoes. Recent research suggests that lycopene, a powerful antioxidant, is effective in preventing some forms of cancer and cardiovascular disease. According to research conducted at the University of North Carolina at Chapel Hill, men who consumed a lycopene-rich diet were half as likely to suffer a heart attack as those who had little or no lycopene in their diets.

Watermelon is also high in Vitamin C and Vitamin A, in the form of disease fighting beta-carotene. Research also suggests that the red pigmented foods provide this protection. Lycopene and beta-carotene work in conjunction with other plant chemicals not found in vitamin/mineral supplements. Potassium is also available, which is believed to help control blood pressure and possibly prevent strokes.

Nutrition Facts (1 wedge, or 1/16 of a melon, about 1-2/3 cup)

Calories 91.52
Protein 1.77 grams
Carbohydrates 20.54 grams
Dietary Fiber 1.43 grams
Potassium 331.76 mg
Vitamin C 27.46 mg
Vitamin A 1046.76 IU

Preparation: The National Watermelon Promotion Board suggests washing whole watermelons with clean water before slicing to remove potential bacteria. The flavor of watermelon is best enjoyed raw. Heating diminishes the flavor and softens the texture. Watermelon tastes best icy cold in fruit smoothies, slushes or simply eaten from the rind.

To make melon balls, cut the watermelon in half lengthwise then into quarters. Watermelon balls can be scooped right out of rind. Create perfect balls, using a melon baller, and a twist of the wrist. The watermelon shell can be used to hold the melon balls as well as other fruit. Watermelon punch is also served from the hallow rind. By sitting the round end inside a ring or bowl, the shell will remain stable during serving.

To remove seeds, cut each quarter in half again. With the flesh of each wedge on top and the rind sitting on the counter, look for the row of seeds along the flesh of each wedge. Using a sharp knife, cut along the seed line and remove the flesh just above it. Scrape the seeds from the remaining piece.

Seeded watermelon chunks can be frozen to use in watermelon slushes or fruit smoothies. Watermelon sorbet or granita stays fresh in the freezer for up to 3 months. The difference between a sorbet and a granita is in the texture. Sorbets are smooth, whereas granitas are coarse. You do not need an ice cream maker to make a granita. The best way to enjoy watermelon is while they are fresh and sweet. When they are gone, they are gone until next summer.

Watermelon Granita
From Watch Your Garden Grow

5 cups seeded watermelon pulp
1 cup sugar syrup*
2 tablespoons fresh lemon juice
Thin watermelon wedges, cut into strips for a garnish

Puree watermelon in a food processor.
Pour into a 9 x 13 inch baking dish. Stir in the syrup and lemon juice. Freeze for about 4 hours or until frozen solid.
To serve, scrape up granita with a large spoon and place in goblets, tulip shaped wine glasses or ice cream dishes. Garnish with a narrow wedge of watermelon. Makes 4 servings.

*To make sugar syrup; Combine 1/2 cup water and 1 cup sugar in a saucepan. Bring to a boil over medium-high heat. Boil for one minute. Stirring constantly until all of the sugar has dissolved. Cool in the refrigerator.

Watermelon Smoothie
From Watch Your Garden Grow

1 8 ounce lemon yogurt
3 cups cubed, seeded watermelon
1 pint fresh strawberries, cleaned and hulled
1 tablespoon honey, agave nectar, or strawberry jam
3 ice cubes

In a blender or food processor, combine yogurt, watermelon, strawberries, honey and ice cubes.
Process until smooth and frothy. Serve in tall glasses with a straw. Makes 4 servings.

Watermelon Mojito
Makes 4 drinks

20 mint leaves, chopped
2 tablespoons superfine sugar
1/2 cup fresh lime juice
Crushed ice
3/4 cup light rum
6 ounces seedless watermelon, pureed

In the bottom of a large shaker, muddle the mint, sugar and 1/4 cup of the lime juice. Fill the shaker with ice. Add the rum, watermelon and the remaining 1/4 cup of lime juice; shake well. Strain into old-fashioned glasses over ice.

KALINGAD POLE/ GHAVAN (Watermelon Pancakes)
Makes 6.

"These pancakes are an ingenious way of using a part of the fruit that would otherwise be discarded - the white part just under the juicy, red slices."
From Food for Thought blog

1 1/2 cups grated white part of a watermelon or watermelon puree
1 cup + 1-2 tbsp rice flour
4-5 tbsp powdered jaggery (adjust to taste)
a pinch of cardamom powder
salt to taste
oil for frying

Mix together watermelon and rice flour gradually. Use a whisk to ensure there are no lumps. Add jaggery, salt and cardamom powder. Adjust consistency with water or flour as required and make a smooth batter.

Cover and keep aside for an hour. Heat a griddle with oil, when hot drop a ladleful of batter in the centre and spread into a circle with the back of your spoon (be careful while doing this as the batter tends to bubble).

Fry till the pancake turns reddish brown, then flip and fry on the other side. Serve hot with a spicy chutney. Or do an all American with maple syrup and butter!

Variations:
* use grated cucumber or pumpkin instead of watermelon
* make a savoury version by omitting sugar and adding cilantro and green chillies

Raspberries

melissa_danielle — Wed, 29 Jul 2009 21:37:05 CDT

Raspberries

Storage

Preparation, uses, and tips

Nutritional Highlights

Aunt Jane's Raspberry Pie

Recipe From: Jane Esten, Walpole, NH – BSFS Member Alexandra’s “aunt-in-law,” devoted Red Sox fan and exceptional gardener

When I first started dating Jane’s nephew Scott he went on and on about this pie. July came and we went up to her place for the weekend, and I finally got to see this icon of summer, and it was indeed wonderful! But it also looked like the easiest thing to make in the world. Jane admitted as much, “I don’t want to bake in the summer! It’s hot enough in the kitchen without turning on the oven.”

TIPS: You could use frozen raspberries in a pinch, but the berries are the real star here, so it would be better to use fresh blueberries or whatever else catches your eye – strawberries, ripe peaches or nectarines. Also, if you want to be fancy, you could make your own crust and you could use whipped cream, but this is how Jane makes it.

Level of Difficulty: EASY
Prep time: preparation time: 30 minutes, refrigeration: 3-4 hours
Serves: 6 to 8

Ingredients:
2 ½ pints raspberries (i.e., the four little containers from the Farm Share, plus one more)
1 graham cracker crust -- check the baking aisle of any supermarket, Keebler makes them
2/3 of a regular sized container of Cool Whip
1 envelope of unflavored gelatin powder
3 teaspoons sugar
2 cups of water

Instructions:
1.Take Cool Whip out of the freezer – letting it thaw from the beginning of your prep time makes it easier to spread later.
2.Bring two cups of water to a boil on the stove top.
3.Wash the raspberries thoroughly, always keeping ½ pint separate –you need it for the next step
4.Once water is boiling, throw in half pint (1 cup) of raspberries and let them boil for 10 -15 minutes. You should have almost half as much liquid as you did before.
5.After the raspberry water boils down, is really red and smells delicious, pour the mixture through a sieve/strainer into a bowl to get rid of the seeds. Whisk in envelope of gelatin and 2-3 teaspoons of sugar. Let cool for 10 minutes.
NOTE: If you don’t have a whisk, use a fork and mix thoroughly. You need to make sure the gelatin dissolves completely and is evenly distributed through the liquid I prefer 2 tsp of sugar, but I don’t have a strong sweet tooth. If you taste it as you combine the ingredients, remember that there’s a lot of natural sugar in the rest of the berries and the Cool Whip is just fluffy sugar.
6.Place the 2 pints of raspberries into the pie shell and slowly pour the raspberry gelatin water over the raspberries to the top of the crust. Cover the pie evenly with about an inch of Cool Whip, make the top look pretty by running the back of a spoon over the Cool Whip in a inward spiral and stick the whole thing in the refrigerator. Resist the urge to check to see if the gelatin set every five minutes.

Alexandra Farkas is a writer and director living in Bed-Stuy. Her daughter Lily and boyfriend Scott don’t talk to her when eating raspberry pie.

Sample Recipe 1

Recipe by/from: If the recipe is from a cookbook, please list the full title and author's name: How to Cook Everything Vegetarian by Mark Bittman
If the recipe is personal, please list it as: Melissa's Kitchen, Ant Bunny - Ginger's favorite Aunt, Chef Chris Miller

Introduction: Three to five sentences about the recipe: How long have you been making this recipe?
If this is a personal/family recipe, please share a little bit about how the recipe was given to you/created.
Share why you like this recipe.
Offer a tip on how to select or source a particular ingredient (i.e., If you don't have fresh strawberries on hand, frozen will work just fine.)

Level of Difficulty: Quick & Easy, Medium, Difficult

Prep time: from start to finish, approximately how long will this recipe take to make? 1 hour

Serves: 6 to 8

Ingredients:
Please try and select recipes that require at least one ingredient from the Farm Share. The other ingredients should be relatively known and easy to source. If you list an ingredient that you feel people may not be familiar with, please indicate where one might be able to find it. For example, capers, heavy cream, tahini, and sofrito may be common pantry ingredients to some, but others may feel mystified and intimidated. Please indicate if a particular ingredient can be found in the neighborhood.

ingredient a
ingredient b
ingredient c
ingredient d

Instructions:

Please create step-by-step instructions in numbered - bullet format.
This makes the recipe easier to read and follow.
If this is from a cookbook or website, feel free to note any substitutions or things you did differently then the recipe called for. Sometimes we follow recipes to the letter, only to find that it could have use a little more seasoning, less cooking time, or a different method of prepping an ingredient (like hand chopping instead of the food processor so there's less water)
Optional extras: If this is a recipe you have doubled or tripled in the past, please offer guidance on that. If you can, please indicate how to store the dish, as well as how long the dish will keep. If this dish can be frozen, let us know, as well as when one should eat it by.

Cucumbers

melissa_danielle — Wed, 29 Jul 2009 21:34:56 CDT

To be "cool as a cucumber" add them to your menus during the warm summer months when they are in season. Although slicing cucumbers are available year round, they are at their best from May through July.
Cucumbers belong to the same family as watermelon, zucchini, pumpkin, and other types of squash. Varieties of cucumber are grown either to be eaten fresh or to be pickled. Those that are to be eaten fresh are commonly called slicing cucumbers. Cucumbers such as gherkins are specially cultivated to make pickles and are oftentimes much smaller than slicing cucumbers.

Storage

Fresh cucumbers are firm, rounded at their edges, and their color should be a bright medium to dark green. Avoid cucumbers once they have yellowed, are puffy, have sunken water-soaked areas, or are wrinkled at their tips.

Cucumbers should be stored in the refrigerator where they will keep for several days. If you do not use the entire cucumber during one meal, wrap the remainder tightly in plastic or place it in a sealed container so that it does not become dried out. For maximum quality, a cut cucumber should be used within one or two days. Cucumbers should not be left out at room temperature for too long as this will cause them to wilt and become limp.

Preparation, uses, and tips

Our cucumbers are unwaxed so they do not need to be peeled, but should be washed before cutting. Cucumbers can be sliced, diced or cut into sticks. While the seeds are edible and nutritious, some people prefer not to eat them. To easily remove them, cut the cucumber lengthwise and use the tip of a spoon to gently scoop them out.
(most of the info above is from WHFoods.com)

Nutritional Highlights

One serving Cucumbers (raw, unpeeled), 1 cup (52 g)
Calories: 8
Protein: 0.34g
Carbohydrate: 1.89g
Total Fat: 0.06g
Fiber: 0.3g
(quoted from About.com)

Cucumbers are a very good source of vitamin C. They are also a good source of vitamin A, potassium, manganese, folate, dietary fiber and magnesium and contain the important mineral silica. (from WHFoods.com)

Cucumber Salad

Recipe from Healthy Eating for Life for Women by Physicians Committee for Responsible Medicine with Kristine Kieswer. Makes 3 one-cup servings.

1 large cucumber
1 large tomato, diced
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil or 1/2 tsp dried
3 TBS balsamic vinegar
1/4 tsp salt
1/4 tsp black pepper

Slice cucumbers in half lengthwise, scoop out seeds, then cut into bite size pieces.
Add remaining ingredients and toss to mix.
Chill before serving.

Gazpacho

Recipe from Kake's (Vegan) Cookery Site.

You will need a blender to make this soup; and you'll need to start it in advance to allow time for chilling. The vegetable stock can be made with a cube or powder - just put the right amount of water and stock cube or powder into the blender with everything else. Makes 4 servings.

3 large tomatoes
1/3 cucumber
1 small green bell pepper
1 small red bell pepper
1/2 small onion
2 garlic cloves
2 cups tomato juice
1/2 cup vegetable stock
3 TBS red wine vinegar
salt and freshly-ground black pepper
1 TBS chopped fresh chives or mint or both

Dice the tomatoes, cucumber and bell peppers. Reserve about a quarter of each for garnish, and put the rest into the blender. Finely dice the onion and garlic, and add these to the blender too.
Pour the tomato juice, stock and wine vinegar into the blender and blend until smooth. Mix in the reserved vegetables and the herbs, and chill for at least 30 minutes.
Serve with croutons or French bread if desired.

Cucumber, Mint, and Yogurt Salad

This recipe comes from VeganFamily.co.uk. It's a lovely accompaniment to spicy hot dishes such as curry and chilli.

1 whole cucumber
a handful of fresh mint or three teaspoons of dried
1 cup of plain soy yogurt

Cut the cucumber into bite size cubes and mix in the mint and yogurt.
If using dried mint it is a good idea to mix it into the yogurt at least half an hour beforehand to reconstitute it.

Refrigerator Pickles

This recipe comes from Ann's Quick and Easy Recipe Kitchen. There are lots of other pickle and relish recipes on the website, but this one looked the simplest.

6 cups sliced cucumbers
1 cup slice onion
1 cup green pepper (optional)
1 cup vinegar
2 cup sugar
1 TBS salt
1 tsp celery seed

Combine all ingredients and mix well.
Place in jar and refrigerate.
The pickles will be ready in 24 hours and will keep up to 1 year.

More Cucumber Recipes

More Information on Cucumbers

Resources

melissa_danielle — Fri, 24 Jul 2009 11:51:00 CDT

Bed-Stuy Farmer's Markets

Malcolm X Blvd Community Farmer's Market - Malcolm X Blvd between Marion & Chauncey Streets - Saturdays, 8a-1p, July thru November A project of Brooklyn Rescue Mission & Bed-Stuy Farm
Greenmarket YouthMarket - Lewis & Decatur - Saturdays, 8.30a-3.30p July thru October
Hattie Carthan Community Market - Lafayette & Clifton - Saturdays
Weeksville Farmers Market - Bergen between Buffalo & Rochester - Saturdays, 9a-2p July thru October
Bushwick Farmer's Market (It's at the Bed-Stuy/Bushwick border, so it counts!) - Broadway at Linden (just outside the J train exit at Gates Avenue) - Wednesdays, 10a-6p
African People's Farmer's Market - 456 Nostrand @ Jefferson - an indoor farmer's market offering organic produce. Limited Hours. Call 718 398 1766 for more information.

Bed-Stuy Community

B*SHINE - Bedford-Stuyvesant Helpful Information & News Exchange (List-Serv): "News, Information, People, Personalities and Issues pertaining to Bedford-Stuyvesant, Brooklyn."
Bed-Stuy Gateway: "Online home of the Bed-Stuy Business Gateway and the Fulton-Nostrand Revitalization Project."
Bed-Stuy Blog: Great news and information on all the happenings and places in Bed-Stuy; written by a CSA member.
Bed-Stuy YMCA: Community center featuring gym, pool, meeting spaces, and more.
Bedford-Stuyvesant Restoration Corporation: Community development organization. Offers job training, support for entrepenuers and local businesses, housing programs, artists association, and more.
Magnolia Tree Earth Center: Develops "the skills and attitudes among Bedford-Stuyvesant residents of all ages that will foster urban beautification, environmental awareness and develop human potential."
Our Time Press: "Local Paper with a Global View." Covers Bed-Stuy and other parts of Brooklyn.
Restoration Center for Arts & Culture: "360 degree arts organization, covering all the disciplines and necessities from training to presenting to publishing."
Shape Up New York: Free, fun fitness programs for the family.
Shops of Lewis Avenue (SOLA): Information on the shops on Lewis Avenue.

Cooking, Food Culture, and Recipes

Eat Grub: "Healthy, local, and sustainable food for all." Well curated list of resources, blog, and food fun.
VegCooking.com: Vegetarian recipes, product info, menus, tips from chefs, and introduction to vegetarian diet.
VegWeb: Vegetarian recipes.
SoulVegFolk: an online social networking community of vegetarians, vegans, raw foodies, fruitarians, and veg*n curious folks of Color.

Health and Diet

Eating Green Project: This interactive educational website helps you "score" your diet and move toward a healthier one.
Physicians Committee for Responsible Medicine (PCRM): Promotes preventive medicine, conducts clinical research, and encourages higher standards for ethics and effectiveness in research.
Eating In, Eating Out, and Eating Well: PDF of 2006 Dept. of Health report on access to healthy food in North and Central Brooklyn.

Sustainable Farming and Food Justice

Green Edge Collaborative: Brooklyn community-based organization that hosts local events such as "The Supper Club" and the "Eco-Eatery Tour."
Green Guerillas: "Helping New York City's Community Gardeners Strengthen Their Neighborhoods."
Just Food: "Works to create a just and sustainable food system in New York City."
The Meatrix: Education and activism around factory farming.
Organic Consumers Association: Research and action center for the organic, buy local, and fair trade movements.
Slow Food NYC: the NYC convivium of the international Slow Food movement, identifies the varied and authentic gustatory and cultural experiences that are unique to our city and preserves and cultivates them through education, activism, and enjoyment.
Small Planet Institute: "Resource for hope and action." Support global efforts to bring democracy to everyone.
Sustainable Table: "Celebrates the sustainable food movement, educates consumers on food related issues, and works to build community through food."

Composting

New York City Composting Project: Site for the composting project developed by the NYC Dept. of Sanitation. Introductory info on how to get started composting, how composting works, and links to other resources.
Compost Green Map of Manhattan: All about composting, its advantages and the composting sites in Manhattan.
Brooklyn Composting Project:Brooklyn Botanic Garden's Brooklyn Compost Project promotes composting in Brooklyn neighborhoods, community gardens, institutions, and businesses.

General Recipes for Leafy Greens

melissa_danielle — Tue, 21 Jul 2009 22:35:43 CDT

Easy Stovetop Solutions for Leafy Greens

Recipes From: Chef Jason, Bed-Stuy Farm Share Member

As a cook, I love taking down a cookbook and following a recipe. It’s great when I have a few hours free to teach myself how to make creampuffs or Coq au Vin. But usually, at the end of the day, I just want to get a protein, a starch and a vegetable onto a plate. When that happens, and I have leafy greens from the Bed-Stuy Farm Share (some of which I may not have even heard of), here are my three favorite options.
Once you get used to these techniques, try your own variations.

Easy Greens Roman Style

According to Marc Bittman, anything made with lemon juice, olive oil, and garlic can be called “Roman Style.” So…

Level of Difficulty: Easy
Prep time: 15 to 30 minutes.
Serves: 4

Ingredients:
One bunch of any leafy green
2 tbls. olive oil or your favorite cooking oil
3 tbls. lemon juice
2 cloves garlic
any 1-lb. box of your favorite rice or pasta

Instructions:
1.Cut up your greens into little pieces as described in Easy Pasta Sauce (above).
2.Heat some olive oil in a large pan, toss in some garlic until it starts to brown, and then toss in your greens.
3.Add some lemon juice (a few tablespoons, if you like to measure).
4.Stir fry until the greens turn a brighter shade of green and then start to get darker.
5.You can add ground beef, turkey or tofu here to make a main dish or serve sans protein as a side dish.
6.Depending on the rest of your menu, you can serve as is or over rice or pasta.

Easy Pasta Sauce

Level of Difficulty: Easy
Prep time: 15 to 30 minutes.
Serves: 4

Ingredients:

One bunch of any leafy greens
2 tbls. olive oil or your favorite cooking oil
any 1-lb. box of your favorite pasta.

Instructions:

1. Start by washing your greens, cutting out the stems and then cutting up the stems into small pieces. Roll up the leaves and cut them small too. If you have a dishwasher, you can use a food processor, but I find that washing the food processor is more work than cutting the greens by hand.

2. Pour oil into a large frying pan, wok, or skillet, and bring to a medium heat.

3. Add the greens and stir fry until the greens turn a much brighter green and then start turning a slightly darker green.

4. Add your favorite store-bought pasta sauce (I like Barilla’s Roasted Garlic, but watch out for sugar and salt—read the label!).

5. Let the whole thing cook until the sauce is bubbling slightly.

6. If you like, you can add ground beef, turkey, tofu or whatever protein you like.
7. Then boil up some pasta and serve the sauce over it.

Easy Curry Greens

A curry is really a blend of spices, and if you can’t find a curry you like, just get yourself some cumin and turmeric and experiment with them. I like the curry blends they sell at Whole Foods, but it can be an adventure trying out all the spice blends that call themselves curry.

Level of Difficulty: Easy
Prep time: 15 to 30 minutes.
Serves: 4

Ingredients:
One bunch of any leafy gree
2 tbs
olive oil or your favorite cooking oil
3 tbs. lemon juice
2 cloves garlic
any 1-lb. box of your favorite pasta.

Instructions:

1. Cut up your greens into little pieces as described in Easy Pasta Sauce (above).

2. Toss greens in a pan with some oil.

3. Once the greens have started to turn light green, add your curry (a tablespoon should do it—more if you like the flavor stronger) and a can of coconut milk.

4. Stir until all ingredients are fully blended and the mixture is starting to boil.

5. You can add ground beef, turkey or tofu here to make a main dish or serve sans protein as a side dish.
6. Depending on the rest of your menu, you can serve as is or over rice.

7. A teaspoon of brown sugar will sweeten the pot for young eaters who tend to hold out for mac and cheese or pizza.

Jason Schneiderman and his husband Michael Broder have been members of the Bed-Stuy Farm Share for three years. Jason is a poet and a doctoral candidate in English at the Graduate Center, CUNY. You can find out more about his publications and readings at his website, http://www.jasonschneiderman.net.

Leafy Greens

melissa_danielle — Tue, 21 Jul 2009 22:27:27 CDT

According to a fact sheet by the Center for Disease Control, leafy greens are an excellent source of vitamins A and C. (Check out the fact sheet for more in-depth nutritional analysis.)

Vitamin A, also called retinol, helps your eyes adjust to light changes when you come in from outside and also helps keep your eyes, skin and mucous membranes moist. It also has antioxidant properties that neutralize free radicals in the body that cause tissue and cellular damage. (Info from LifeClinic.com)

Vitamin C, also known as ascorbic acid, helps to heal wounds, prevent cell damage, promote healthy gums and teeth, and strengthen the immune system. It also helps the body absorb iron. Recent research has indicated that vitamin C may be associated with delayed aging and disease prevention by destroying 'free radicals'-the molecules associated with aging and cell damage. (Info from LifeClinic.com)

Kale and Collards are rich in calcium. Calcium is one of the main nutrients that the body requires in order to overcome the problems of high blood pressure, heart attack, premenstrual syndrome and colon cancer. Calcium also helps keep bones and teeth strong and healthy. Most people do not have enough calcium in their diet. Bed-Stuy CSA members do not have this problem!

How do I keep my greens fresh?

How do I clean greens?

Wash greens very well to remove grit and mud. Don't wash greens until you are ready to use them.
Prior to cleaning greens, any wilted or yellow leaves should be removed.
Dunk them in a sink full of lukewarm water. Pull apart leaves that are bunched together. Cut away coarse stems. Peel and reserve stems of greens that have soft innards. Push floating leaves around in the water a few times. Lift the leaves from the sink and put leaves in a colander (drainer).
Wash out the sink and fill it again. Fill with leaves, pushing them in and out the water again. Let them float briefly.
Repeat. Never let the water drain with greens in the sink. Put greens in a colander.

How do I cook greens?

African-American Heritage Recipe

Greens are a direct part of African-Amercans' African heritage. Dishes using leafy greens abound in the cooking of the African Atlantic world. They turn up as a couve in Brazil, as a callaloo in the Caribbean, as sauce feuilles in French-speaking West Africa, and simply as greens in the southern United States. The African-American twist with greens is in the manner of cooking. We cook 'em long and slow —down to the proverbial "low gravy"— (but then again that was the way all vegetables were cooked in much of the past). The real innovation is in the eating: We savor not only the greens but also their cooking liquid or "pot likker," a rich source of vitamins and iron. Makes 6 servings.

4 pounds mixed collard, mustard, and turnip greens
6 cups water
Salt and freshly ground black pepper, to taste
Hot sauce (optional)
Chopped onions (optional)
Vinegar (optional)

Wash the greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard the discolored outer leaves and cut out the thick ribs. Tear the greens into pieces. Add the greens and the water and bring to a boil over medium heat. Reduce the heat to low and continue to cook until the greens are tender, about 2 hours. Add the seasonings and serve hot.

Traditionally, greens are accompanied by a hot sauce, chopped onions, and vinegar. In some parts of the South, cooks add a pinch of sugar to the greens to take away a bit of their bite. From: The Welcome Table: African-American Heritage Cooking (© 1994), December 1996 by Jessica B. Harris

Indian Heritage Recipe: Saag Aloo

1 lb / 450 g spinach or mustard or kale or a mixture of cooking greens, well washed
3 tbsp ghee or vegetable oil
1 medium or 2 small onions, peeled
2 inches / 5 cm root ginger, grated
4 cloves garlic, peeled and crushed
2 tsp garam masala
1 tsp ground coriander seeds or coriander powder
1 tsp cumin seeds
1/4 tsp chilli powder (cayenne powder) (optional)
3 tsp chickpea flour or half cup of pureed chickpeas
1/2 tsp salt
2 lb / 900 g potatoes
2 cups of water
3-4 serrano chilis (optional) Serves 6

Thinly slice the peeled onions. Heat the oil in a heavy frying pan, add the onions, the ginger and garlic and stir fry for 2 minutes, add salt and cumin seeds and fry over a high heat until onions are reddish brown.
Put the washed greens in the same pan, sautee for 5 minutes until greens are dark and cooked. Set aside to cool.
Blend mixture until greens are pureed with 1 cup of water. Add chickpea flour or chickpea puree. Mix well.
Place pureed greens mixture back into same frying pan with 1 cup of water

Add the coriander, cayenne powder and garam masala heat until bubbling.

Cut the potatoes into smallish pieces (roughly 2" x 2") and stir into greens mixture. Cover and simmer for about 30 minutes or until the potatoes are tender. Add a little more water if necessary during the cooking process to stop the pan drying out.

*You can make Saag Aloo in advance of the meal it freezes well.

Please visit other pages of this website for more details and recipes.

Welcome!

melissa_danielle — Tue, 21 Jul 2009 22:14:47 CDT

The Bed-Stuy Farm Share is a Community Supported Agriculture (CSA) project run out of Magnolia Tree Earth Center of Bedford-Stuyvesant, Inc. We bring fresh, locally-grown vegetables to the community at an affordable price through a mutually beneficial partnership between residents looking for quality produce and Hector Tejada, a local farmer of color.

2009 Memberships: The 2009 season is currently full. Please check back in late February for the 2010 season.

In addition to getting great vegetables from Hector Tejada of Conuco Farm, members have the option to purchase additional fruit, egg and meat shares from local farmers through the farm share. Learn more.

Did you forget the name of that weird vegetable from this week's share that looked like it came from outerspace? Check Share Records for details on what you got. Check Vegetable Facts for info and recipe ideas organized by vegetable!

Want to start a discussion with other members? Join our Google Group! Go to the webpage or email bedstuycsa@googlegroups.com.

What's the Bed-Stuy Farm Share all about?
Learn more about the Bed-Stuy Farm Share.
Our mission and goals

Contact us

Become a member

What's going on?

The weather's finally looking up!

Fruit shares are in!

Bed-Stuy's Bounty is growing! See our Resources page for a list of neighborhood farmers' markets.

Check out our News Page for updates.

Veggie Mysteries Revealed!

Not sure what to do with all those funny looking vegetables in your share?

Visit our Vegetable Facts & Recipes page for nutritional information, storing and preparation tips, fun facts, and more.

Upcoming Events

melissa_danielle — Tue, 21 Jul 2009 22:10:39 CDT

Announcement of the first BFC General Meeting on July 22nd!

What: Brooklyn Food Coalition General Meeting
Why: To approve the mission and structure of the Coalition and the convening of neighborhood groups
When: WEDNESDAY, JULY 22nd from 7:30 p.m. to 9:30 p.m.
Where: Brooklyn Ethical Culture Society
53 Prospect Park West, Brooklyn, NY 11215
Since the Brooklyn Food Conference on May 2nd of this year many of you–along with your friends and neighbors–have participated in the formation of small community groups to address local food issues. On July 22nd, come join us for our first meeting to bring those groups together into the Brooklyn Food Coalition. Whether you have participated in a neighborhood group meeting already, are interested in joining or starting a group in your community, or simply want to know more about the mission of the Brooklyn Food Coalition, this meeting is for you!
If you are one of our many community gardeners, we invite you to bring a sample of your harvest: a head of cabbage or broccoli, some flowers or herbs, or any other item you’d like to share. And anyone can bring flyers and food-related information to pass. Let’s see all of the great food justice work so many of you are already doing!
To get to the Brooklyn Ethical Culture Society:
2 or 3 train to Grand Army Plaza
Q train to Seventh Ave (at Flatbush)
F train to Seventh Ave (at 9th street)
B69 bus to Prospect Park W and 1st street
53 Prospect Park West is across from Prospect Park at 2nd Street in Park Slope
Learn more about Brooklyn Food Conference by clicking here
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Find out what you missed at past Bed-Stuy CSA events!