Important CSA News

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

If you want to separate items, small plastic bags can be helpful.

If you have extra plastic bags, please donate at pick-up.
We will keep extra bags on hand for those "oops - I forgot my bag" moments. :)

Week 2: Tuesday, June 23
Pick Up: 4:30 – 7:30PM
257 West 88th Street

This Week's Share List

Full Share
Kohlrabi (1 green, 1 purple)
Collard Greens, 1 bunch
Garlic Scapes, 12 oz
Japanese Turnips, 1 bunch
Virtus Radicchio, 1 head
(pictured below)
Beet Greens, 1 bunch 
Romaine Lettuce, 1 head
Easter Egg Radish, 1 bunch
Flat Leaf Parsley, 1 bunch 

Partial Share
Kohlrabi (1 green, 1 purple)
Collard Greens, 1 bunch
Garlic Scapes, 8 oz
Beet Greens, 1 bunch 
Curly Lead Green Lettuce, 1 head
Easter Egg Radish, 1 bunch
Flat Leaf Parsley, 1 bunch 

Fruit Share
1 quart Organic Strawberries 

Other Shares
Letter from the Farm

This week’s share is a nutritional whopper. Every green is among the top 10 of a list of 41 “powerhouse fruits and vegetables,” according to a study published in the CDC journal “Preventing Chronic Disease” and cited in the Washington Post.

Collards, turnip greens, radicchio (aka chicory), beet greens, Romaine lettuce and parsley were ranked among the top 10 based on the amounts of 17 critical nutrients they contain. While all of these greens are prime candidates for juicing or a green smoothie, the beet and turnip greens sauté in a snap with some chopped garlic scapes. Or tear the beet greens up in a salad with the radicchio, toasted walnuts and blue cheese.

Don’t forget you can also cram them into a sandwich for lunch (think beet greens with brie and sliced apple). A can of white beans and can of tuna get an easy upgrade with radicchio, Romaine and parsley—a main-course salad for lunch or dinner.

Our plan here at the farm is to tuck thinly sliced, sautéed collard greens into a homemade calzone for dinner this week. Our picky 7-year-old doesn’t seem to mind the sight of something green in his food so long as it’s sandwiched between bread and melted cheese.

If you’re not familiar with Japanese turnips, slice into one and taste raw. It’s rather mild and makes a great textural addition to a salad.

-- Ken, Maryellen, Alis & Xavier 
Distribution Volunteers
1st Shift, 4-6PM
Judith Trachrtenberg
Joe Shin
Maya Haasz
Miranda Hammer
Wendy Sax
2nd Shift, 6-8PM
Ellen Perecman
Elizabeth Miller
Hindi Silber
Kristen Kersey
Michael Shapiro
Susan Morrissey
Upcoming Events 

You are invited to VISIT THE FARM

on Sunday, June 28th!

Please RSVP to Larissa at

We will be coordinating rides. Please let us know if you need a ride or are willing to drive,
and the total number of guests in your party. See you there! 

Radish Couscous
Makes 4 starter portions

1 cup pearl (Israeli) couscous
2 cups chicken stock (homemade if you have it)
1/2 a ripe avocado
Juice of 1/2 a lemon
5 tablespoons avocado oil
sea salt
black pepper
1/2 cup edamame
1 small bunch radishes
1 kirby cucumber
1 small serrano chili
3 scallions
2 handfuls arugula

If you can make the couscous a little ahead, great, because you don't want it to be super hot when you toss it with the salad. (Otherwise, do what I did and throw it into the fridge for 20 minutes.) I like to cook the couscous with chicken stock, instead of water. Add a little salt and pepper.

Make the dressing: Spoon the avocado into a small bowl. Using a fork, give it a good smooshing, until the avocado is mashed. Add the lemon juice, and a little salt and pepper. Pour the oil in a thin stream, whisking as you go, until the dressing is creamy. Taste to make sure the salt and pepper ratio is working

Wash and cut the ends off the radishes. For this salad, I like to cut the radishes into kind of chunky pieces, so you really taste it when you take a bite. Wash the cucumber, and cut it similarly

The chili and the scallions should be cut more thinly than the radish and cucumber. Wash the chili and cut it in half lengthwise. Se-seed it, and then cut each half crosswise. Wash the scallions, and cut the white parts crosswise

Toss the couscous, the edamame, the radishes, the cucumber, the chili, the scallions and the arugula together in a large bowl. Add the dressing, and toss until everything is evenly coated


Kyle Bailey’s Butter-Poached Radishes

1 bunch French breakfast radishes (about 3/4 lb.), greens and bottoms discarded 
3 tbs. unsalted butter
Salt and pepper to taste
3 dashes raspberry wine vinegar
1/4 cup vegetable stock
1 tsp. fresh tarragon

Depending on size, halve or quarter radishes lengthwise. Heat 2 tablespoons of butter in a skillet until melted

Toss in the chopped radishes and season with salt and pepper. Sauté over low-medium heat until they become translucent, about 5 minutes. Add the raspberry wine vinegar and sauté approximately another minute until the radishes turn a vibrant pink. Add the vegetable stock and the remaining tablespoon of butter and cook for another minute to glaze the radishes

Remove from heat and tear fresh tarragon leaves directly onto the radishes. Season with salt and pepper, and serve as an accompaniment to roast chicken, pan-seared duck breast, or meaty fish like striped bass


We will be posting news and updates here from Just Food!

Keep an eye out for upcoming happy hours

and other gatherings with like-minded people!

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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