WEEK 19: Tuesday, October 20 | Pick Up: 4:30 – 7:30PM | 257 West 88th St.
Share List | Farm Letter | Volunteers | Upcoming Events | Recipes | Just Food

Important CSA News
Please remember to bring your own bags for pick-up! 

This Week's Share List

Full Share
1 lb. green beans
2 eggplant
1 escarole
1 head red lettuce
3 pounds sweet potatoes
1 bulb fennel
1 bunch radish
1 bunch Swiss chard
Partial Share
12 oz green beans
1 eggplant
1 escarole
1 head red lettuce
2 pounds sweet potatoes
1 bulb fennel
1 bunch radish
Fruit Share
Macintosh apples

Other Shares

Letter from the Farm

We have a handful of ancient maples that line the front of our farm where our truck loads CSA shares every week. This week there’s a steady stream of brightly colored leaves drifting  around and down upon it. We wouldn’t be surprised if a few slip their way into some of the vegetable bins. The truck is a recent purchase: a 2012 clean-burning diesel engine. Supposedly, the exhaust that comes out of the truck’s emissions system is cleaner than the air that goes in. We’ve had it for a couple of months but only been able to drive it to NYC a handful of times. It’s been continuously in the shop. Apparently, Mitsubishi wasn’t quite “there” with it’s engine technology designed to meet strict emissions standards when it manufactured this truck. Fortunately, the truck is still under warranty because it needed about $15,000 in repairs and major part replacements. We’re a little unnerved by this but hope they’ve worked out the kinks. It certainly feels good to be driving a truck that meets near zero emissions standards. 

Ken, Maryellen, Alis & Xavier

Distribution Volunteers
1st Shift, 4-6PM
Millie Waldman
David Must
Patricia Vignolo
Maryam Al-Murad 
Sam Ratner
2nd Shift, 6-8PM
 Barbara McCrane
Emily Cronin
Alyssa Rosenblum
Karen Radkowsky
Cecily Schwimmer
Joshua Crouthamel
Upcoming Events 
Community Potluck Hosted by the CSA
For those of you who have been members in the past you may remember that at the end of every season we have held a CSA Shabbat Dinner at the synagogue. This year we are hosting an end of season dinner that will look a little different but will still be a wonderful experience. Instead of volunteers catering a full meal we will be preparing freshly-baked challah and our famous butternut squash and coconut curry soup and asking attendees to bring a dairy/vegetarian dish to share.
We are also looking for volunteers to help cook the soup the week before the dinner and to bake challah. If you are interested, please let me know.
This dinner will take place on Friday, November 6 at 7:45PM,
270 West 89th Street, B'nai Jeshurun Community House.
You can sign up at
A more formal invitation will follow in a few weeks
This dinner is for everyone in the CSA so we hope you can join us!
roasted carrot + collard green wrap



For the wraps:

  • 6 medium sized smooth collard green leaves, washed and patted dry
  • 1 bunch of carrots, approximately 12, peeled and cut into 2 inch sticks
  • 1 tablespoon dark sesame oil
  • 1 tablespoon reduce sodium tamari sauce
  • 1 cup microgreens or sprouts
  • 3 tablespoons hemp seeds
  • 1 avocado, thinly sliced
  • 1 cup cooked brown rice

Turmeric Miso Mustard:

  • 1 teaspoon miso paste
  • 1 teaspoon turmeric powder
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon Dijon mustard
  • ¼ cup brown rice vinegar
  • 1 teaspoon dark sesame oil

Preheat oven to 375

  1. On a parchment paper lined sheet tray, toss the carrots with 1 tablespoon each sesame oil and tamari. Roast for 30 minutes until soften and caramelized. Toss half way through cooking. 
  2. In a bowl, whisk together the ingredients for the turmeric miso mustard and set aside.
  3. To prep your collard greens, turn the leaf with the prominent spine side facing up. Using a pairing knife, remove the bottom stem, and shave down the thick spine of the leaf, starting at the bottom. Shave with caution, as you do not want to cut through the leaf. Flip the collards over so the lighter sides of leaves are facing you. Place two collards on top of one another, facing the opposite direction, so the leaves resemble a large figure 8. 
  4. To fill the collards, place a heaping spoonful of brown rice at the leaf's center. Add a few carrots, 2-3 avocado slices, a hearty pinch of microgreens, a tablespoon of hemp seeds and a drizzle of turmeric miso mustard. Fold the top and bottom flaps of the leaf toward the filling. Fold one of the two long sides inward and begin wrapping the leaf toward the open side. The final product should resemble a burrito. Repeat with the remaining leaves. Slice in half and secure each side with a toothpick.

chickpea + kale soup

  • 1 cup dried chickpeas, soaked, rinsed, and drained
  • 9 cups vegetable stock
  • 1 bay leaf
  • 2-inch sprig fresh rosemary
  • a pinch of sea salt
  • 2 tbsps extra virgin olive oil
  • 1 large onion, diced or thinly sliced (depending on your preference) 
  • 4 garlic cloves, minced
  • 2 medium carrots, 1/8- inch half moons
  • 1 rib celery, diced
  • 2 tbsps white wine
  • 1/2 bulb fennel, diced or thinly sliced
  • 2 plum tomatoes
  • 1 bunch of kale, roughly chopped, stem included
  • black pepper
  • 2 tbsps parsley, roughly chopped
  • grated parm for garnish
  1. In a large pot, place beans with 4 cups of the stock, bay leaf, rosemary, and a pinch of salt and bring to a boil. Reduce heat and simmer with the pot partially covered until beans are tender to the bite, 50 to 60 minutes.
  2. While the beans cook, boil a pot of water. To concassé the tomatoes, make an X with a knife on one end of each of the plum tomatoes. Prep an ice bath nearby. Submerge the tomatoes into the boiling water for 30 seconds, remove and place in ice bath. Peel tomato skin, slice in half, and scrap out the seeds. Roughly chop tomatoes and set aside. 
  3. In a medium sized sauté pan, heat 2 tbsps olive oil. Add onion and sweat until translucent, about 5 minutes. Add garlic, celery, carrots, and fennel. Cook until vegetables are just tender, 5 minutes more. Add tomatoes and continue to cook for another 5 minutes. 
  4. Transfer vegetables to a bowl. Add white wine to sauté pan and heat over medium low heat, scraping any brown bits that remain in the pan to deglaze. Add the liquid to bowl with vegetables. 
  5. Once the beans are tender, add the vegetables and the remaining 5 cups stock to the pot. Bring to a boil, reduce heat to medium, simmer covered for 15 minutes. 
  6. Add kale to pot when ready to eat, let wilt for 1 minute. *
  7. Season with salt and black pepper, taste, and adjust seasoning if needed. Serve in bowls garnished with fresh parsley and a hearty sprinkling of parm. 

Apple Caramel Cheesecake Bars Recipe

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 3/4 cup cold butter, cubed
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 3 medium tart apples, peeled and finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 cup quick-cooking oats
  • 1/3 cup cold butter, cubed
  • 1/3 cup hot caramel ice cream topping
  • 1. Preheat oven to 350°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Press into a well-greased 13x9-in. baking pan. Bake 15-18 minutes or until lightly browned.
  • 2. Meanwhile, in a large bowl, beat cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread over crust.
  • 3. In a small bowl, toss apples with cinnamon, nutmeg and remaining sugar; spoon over cream cheese layer. In another bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over apple layer.
  • 4. Bake 25-30 minutes or until filling is set. Drizzle with caramel topping; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars. Yield: 3 dozen.
Copyright © 2015 B'nai Jeshurun CSA, All rights reserved.

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