WEEK 6: Tuesday, July 21 | 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 bulb fennel
1 bunch beets
12 oz snow peas
12 oz green beans 
1 head cauliflower
1 bunch kale
2 zucchini
2 cucumber
Partial Share
1 bulb fennel
1 bunch beets
8 oz snow peas
8 oz green beans
1 bunch kale
1 zucchini
1 cucumber

Fruit Share
1 pint Organic blueberries
Yellow peaches (amount to be determined)
Other Shares
Letter from the Farm

Any of you who are returning CSA members know that we usually have a consistent crop of mixed baby salad greens. They’re both delicious and defy all expectations of storage, staying fresh in the fridge for days on end. We normally have a steady flow of flavorful carrots too. This year, however, neither of these crops has prospered—yet. The growing conditions haven’t been right. Spring was epically dry, and irrigating 24/7 only helped so much. And then, come June, we got a month of near-constant rain. Add to it, as farmer Ken noted this morning, “The weeds are just brutal this year.” Taking his last gulp of coffee this morning before striding out the door he summed it up, “Weather-wise the year has not been ideal, but we’ve certainly had worse years.” So as we anxiously await some key mid-summer crops, such as eggplant, tomatoes, and peppers, Ken is putting in long days prepping ground to prepare for planting fall crops. Life here might seem quiet, but it is constantly, sometimes furiously, in motion.

-- Ken, Maryellen, Alis & Xavier 
Distribution Volunteers
1st Shift, 4-6PM
 Sheila Kolodny
Danya Shneyer
Elizabeth Brooks
Holly Hilt
Mark Scherzer
Rachel Greenspan 
2nd Shift, 6-8PM
Jenny Markowitz
Hindi Silber
Elana Elster
Galit Einy
Sandy Albert
Upcoming Events 
Ken prepping the beds for fall crops! 

1 cup packed fresh basil
1/2 cup extra virgin olive oil
1/4 cup pine nuts, toasted
1 garlic clove, minced
3/4 cup Pecorino Romano cheese, grated
Kosher salt and freshly ground black pepper
3/4 pound small waxy potatoes, quartered
6 ounces greeen beans, trimmed, cut into 3-inch lengths
1 pound rigatoni

Toss basil, olive oil, pine nuts, and garlic in food processor. Pulse until paste is formed, paste scraping down sides with rubber spatula once or twice. Transfer to bowl and stir in cheese. Season with salt and pepper to taste.

Bring 1 gallon water to a boil in large pot. Add two tablespoons of salt and potatoes. Cook potatoes until tender, 8-10 minutes. Remove with slotted spoon and set aside in large bowl.

Add green beans to pot and cook until tender, about 3 minutes. Remove with slotted spoon and add to the bowl with potatoes.

Cook pasta according to directions on box. Reserve 1/2 cup of cooking liquid, then drain. Transfer pasta to large bowl with potatoes and beans. Whisk half of cooking liquid into pesto, then pour into large bowl. Toss until well combined. If too dry, add remaining cooking liquid. Season with salt and pepper to taste.

From Serious Eats
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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