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Tuesday, August 9th
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)
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When he insults the farmer!
Our web store is open so please remember to order by Friday at midnight if you want things by that Tuesday. Remember that some of our items will change week to week and some will stay the same. If the later, please be sure to look at your confirmation email to see when you are getting them. The system will accept your order anytime so if you order AFTER our deadline of Friday at midnight, you won't get your purchases until the FOLLOWING week.
This week we will be getting extra corn so do enjoy!
See you at distribution!
Bernie
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Expected Produce
In addition to the optional shares that are consistent every week, we will have the following varieties today:
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VEGETABLES:
Lettuce, Beets, Celery, Radish, Green beans, Red onion, Corn, Mint, Cucumber, Frying pepper, Kale, Zucchini, Tomato, Cherry tomato
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FRUIT:
Melons
Berries
Apples
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CHEESE:
Mozzerella, smoked mozzarella, and goat cheese varieties!
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Recipes & Produce Tips
Spring Succotash
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- 4-5 tablespoons olive oil
- 2 cups shucked and shelled fava beans* (can substitute fresh or frozen lima beans or peas)
- 2 cups corn (fresh or frozen)
- 2 diced carrots
- 2-3 chopped spring onions
- 2 tablespoons chopped mint or parsley
- Juice of a lemon
- Salt to taste
* To get 2 cups of shelled fava beans, start with 3 lbs of whole fava beans. Working over a large bowl, remove the outer shell by bending a pod near one of the beans, cracking the pod and then squeezing the bean with your fingers to shoot it into the bowl. Once you have filled your bowl, take the beans and boil them in salted water for 5 minutes. Shock them in ice water to preserve their bright green color. Then peel off the outer peel of the bean.
To read more, check out the blog!!
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