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WEEK 8: Tuesday, August 4 | Pick Up: 4:30 – 7:30PM | 257 West 88th St.
Share List | Farm Letter | Volunteers | Recipes | Just Food

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

This Week's Share List

Full Share
2 pounds 4 ounces red potatoes

1 bunch parsley

1 bunch Red Russian kale

1 bunch fresh white onions

6 ears fresh sweet corn

3 green cucumbers

1 bunch amaranth greens

2 jalapenos

1 bunch cilantro


Partial Share

1 pound 12 oz. red potatoes

1 bunch parsley

1 bunch Red Russian kale

1 bunch fresh white onions

6 ears fresh sweet corn

2 Silver slicer cucumbers

1 jalapeno


Fruit Share

~ 3 lbs. White peaches


Other Shares
Eggs
Ken speaks at last week’s workshop while silver slicer cucumbers are run through a washing machine.
Letter from the Farm

This past week experts from Cornell University’s Vegetable Program held a workshop at Free Bird Farm on wash station design and post-harvest handling. New and seasoned NY growers attended. The speaker built a makeshift “on the cheap” setup using PVC pipe, chicken wire and rubber tubs and used our setup as an example of a more advanced system. He described it as “the Cadillac” version. We had to chuckle at that. It seems as if it wasn’t that long ago that it was just two of us, harvesting and washing vegetables in a tub under a tarp.

Just about everything we’ve built here we’ve done incrementally. We chose that path knowing farming is risky business, and we didn’t want to get too far ahead of ourselves and fail. In fact, one of the workshop’s experts told us that 9 out of 10 new farmers fail.  That’s a rather discouraging statistic. We had the advantage of Ken having had a number of years of farming experience working for others. A critical turning point, however was when we partnered with motivated organizers, like those Central Synagogue, who wanted to make a difference and bring a CSA to their institution. The CSA model has both steadied us and allowed us to grow and add a few more hands to help with the washing—and even a machine or two as well.

-- Ken, Maryellen, Alis & Xavier
Distribution Volunteers
1st Shift, 4-6PM
Supervisor:
Sheila Kolodny
Nora Littman
Emily Meyer
Felicia Sol
Lisa Sobelsohn
Jenna Hirsch
2nd Shift, 6-8PM
Supervisor:
Ellen Landsberger
Billie Di Stefano
Dan Cooperman
Deborah Lifschitz
Marissa Gernett
Raquel Rosenfeld
Recipes

New Potatoes Baked in Parchment
by Fred Thompson Bon Appétit | July 2009 

Time: 1 hour, plus 10 minutes’ resting
Yield: 4 servings
 
2 pounds small new potatoes, each 1 1/2 to 2 inches in diameter
1/4 cup olive oil
Salt and pepper
1 rosemary sprig
A few thyme sprigs
A few sage sprigs
1 head of garlic, cloves separated but not peeled
3 tablespoons chopped flat-leaf parsley
 
Heat the oven to 400 degrees. Wash the potatoes in warm water to remove dirt or sand, then drain and blot. Put them in large mixing bowl. Add the olive oil, a generous amount of salt and pepper, the rosemary, thyme, sage and garlic cloves, and mix to coat

Arrange potatoes on an 18-inch round of baking parchment. Fold the parchment over to make a half moon, then fold and crimp the rounded edge to make a package, tucking in the end. It is O.K. if the package is not completely airtight. Place it on a baking sheet and bake for 45 minutes. Parchment will puff and brown as the potatoes roast within

Remove potatoes from oven and let rest 10 minutes. Open the package and sprinkle with parsley. Serve directly from the parchment, with a large spoon for the delicious oily juices
Sweet Potato and Poblano Salad with Honey and Rosemary


 



Sweet Potato and Poblano Salad with Honey and Rosemary
by Fred Thompson Bon Appétit | July 2009
Makes 8 servings

2 tablespoons honey
1 1/2 tablespoons white wine vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon minced shallot (about 1 small)
2 teaspoons Dijon mustard
Dash of Worcestershire sauce
1/4 cup olive oil
2 1/2 pounds red-skinned sweet potatoes (yams), peeled, quartered lengthwise
Canola oil or vegetable oil (for brushing)
2 fresh poblano chiles (about 8 ounces total),* seeded, diced [grill first]
1/4 cup green onions, thinly sliced diagonally (about 2)
1/4 cup chopped fresh Italian parsley


Whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper

Cook sweet potatoes in large saucepan of boiling salted water until just barely tender, about 6 minutes. Drain; run under cold water to cool. Cover and chill at least 1 hour and up to 1 day

Preheat barbecue (high heat). Brush potato wedges with canola oil. Sprinkle with salt and pepper. Grill potatoes until grill marks appear, about 2 minutes per side. Transfer potatoes to work surface. Cut crosswise into 1-inch pieces. Place potatoes, poblanos, green onions, and parsley in large bowl. Drizzle dressing over; toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature.

DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving
 

Join us on Monday, October 5, 2015 for the eighth annual 
Let Us Eat Local: a tasting benefit in support of Just Food.
 
Early bird tickets available now through July 15! 
Enjoy 15% off tickets here using code: EARLYBIRD 
 
Copyright © 2015 B'nai Jeshurun CSA, All rights reserved.


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