A few surprises about optional shares, an amazing radish recipe and this week's expected produce.
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this week's pickup

Tuesday, AUGUST 16th (TODAY!)
4:30pm – 7:00pm*

263 W. 86th St.
(at the corner of West End Ave., just north of the Church of St. Paul & St. Andrew)

Where oh where is all the stone fruit?

I reached out to Hepworth again this week to get the status of their fruit. As I have already written about, stone fruit in our area was decimated from the late frost. If you frequent any of the farmer's markets you will see that many, if not most, of the local fruit farmers have suffered greatly from that late frost as they too are without peaches, nectarines and plums.

We should be receiving some Italian Plums that held strong but other than that, we sadly won't receive the abundance and variety of stone fruit that we have used to getting.

Thankfully Hepworth has other fruit that they have been able to supply us with instead.  I don't know how other smaller farms are handling it but we are fortunate in that regard. Receiving more  berries has been nice and the melons too as they have been superb!

Our CSA has been receiving fruit from Hepworth for @ 8 years now and we have never had anything close to this happen before. It's a freak thing that I hope won't be repeated anytime soon!

Please, sign up for your volunteer shifts as we have many still available.  If you have the flexibility, please choose the shifts in August!
Remember that our we store is open each week so please take advantage!

See you at distribution!

Expected Produce

In addition to the optional shares that are consistent every week, we will have the following varieties today:

veggie share
Lettuce, Carrots, Scallions, Parsley, Potato, Corn, Bell pepper, Fairytale eggplant, Zucchini, Hot pepper mix, Heirloom tomato, Tomato, Basil, Chard
fruit share

mushroom share

Oyster mushrooms
cheese share
Highlander: creamy baby Gouda 
Old Man Highlander: Gouda, 6-9 months 
beef and lamb share

Filet Mignon
beef and lamb share

 Italian sausage, some hot and some sweet.

Recipes & Produce Tips

Today we will be tackling Zucchini!

With the amount of zucchini we have gotten this season, here are some ideas to make sure nothing goes to waste! When all else fails, I always like to make a Ratatouille (you can even use all those tomatoes for a homemade sauce!) or a Shakshuka!

Best Ever Zucchini Bread

1 cup white sugar
1 cup brown sugar
3 eggs
1 cup vegetable oil (you can substitute applesauce for ½ the oil)
3 teaspoons vanilla extract
3 cups all-purpose flour
1 tsp nutmeg
3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 cups grated zucchini (you can add a little more, I always do!)
1 cup chopped walnuts

Head over to the blog for the full recipe!

Linguine with Zucchini, Egg, and Parmesan!

1 medium onion, or 4 spring onions
2/3 lb zucchini 5 tbsp extra virgin olive oil
1 lb linguine or spaghetti (CSA Pasta)
2 whole eggs, plus two extra yolks
1/4 C grated Parmesan
A few basil leaves
Salt and black pepper
Tomatoes (Optional)

1 Bring a large pan of water to the boil. Thinly slice the onion, then cut the zucchini into 2 inch long, 1/4-1/8 inch thick strips. 

Read More at the blog!

Ideas for Celery!

We decided to throw one more fun recipe in here for you this week! This one is for Celery. Not sure about you, but there are 3 things I know how to make with Celery (Tuna Salad, Soups, and Raw with Peanut Butter), so this is going to be a fun one!



Celery is usually eaten in Israel as a cooked vegetable and not raw as we eat it in the States.  It is used raw in Waldorf salad, but seldom does one find it raw in other salads.
My mom, Anne Weisel, named this recipe for Fortunee Capsouto, my mother-in-law of blessed memory. Once a year, around the time of the anniversary of her death, we get together with my husband’s siblings and their families for a memorial dinner at which we serve all the special delicacies that were her trademark.  We accompany our meal with recordings of the French Chanson singers to whom she loved to listen and whose songs she sometimes sang while she cooked.  It’s an unusual but special way to remember a loved one and I think she would have approved.

Celery Capsouto

2 T. Oil (I use olive or corn oil)
One large head of celery
3-4 cloves of garlic
½ t. Turmeric or a small amount of Saffron
½ t.Salt
2 t. Parve soup powder (the kind without MSG and all kinds of chemicals)
Juice of a lemon
Artichoke Hearts (optional)
Water to cover​

Wash the celery well and cut it into slices, or slanting slices.  In a large pan heat oil and add celery, turmeric, and salt.  Cover and steam for few minutes.  Add crushed garlic and stir for another minute or so.  Then add boiling water to almost cover and soup powder. For festive occasions add frozen or canned artichoke hearts. (My mother-in-law used to peel fresh Artichoke hearts, but that is very hard work and I don’t recommend it.)  Cover and cook the vegetables until they have reached the desired softness (10-15 minutes), add lemon juice and cook another 5 minutes.  Serve over rice.

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