Week #15, September 28th, 2011

High School for Public Service Youth Farm

C.S.A NEWSLETTER

For me, signs of fall include leaves changing colors, the sun setting before Im ready to stop playing and go inside, and squash. I love butternut squash. Its buttery sweet flavor and smooth texture make it the perfect comfort food for settling into the new season. My favorite pairing for butternut is sage, hands down. If you melt butter in a pan, throw in whole sage leaves, and cook until crispy, they pretty much will make any dish with butternut squash gourmet. I throw the combo in risotto, on top of pasta, mashed on bread, in an omelet really anyway. The squash, as you will notice, has some lovely patterns on it. Unfortunately the squash was hit pretty hard by Ms. Irene. The plants flooded causing them to rot, which left the poor squash sitting by itself. Dont worry though, simply peel off the outer layer and inside the squash is delicious. Another reminder of fall for me is the start of the rush of food preservation. The other night I was busy canning okra with smoked peppers (smokra!) and listening to updates on the occupation on Wall Street (https://occupywallst.org/). An article in the Guardian by David Graeber commends the protesters for, if doing nothing else, making the space and time for imagining a different type of economic system. Though not on Wall Street, I hope that our small CSA makes that space too. I thank you all for participating, even in a small way, in creating an alternate food system and I thank all of those on Wall Street for reminding us all to always make space for imagining a better way. -Farmer Bee
Farmival on Oct. 19th: were looking for 4 people to help run the different stations and 3-5 to be on our host committee. Emails have been sent out with more information. Interested in learning more about food justice? Here are some websites for organizations we recommend checking out in NYC: www.UrbanCommunityFarm.org www.brooklynfoodcoalition.ning.com www.whyhunger.org Attend the GMO Right2Know March kick-off rally this Saturday at Grand Army Plaza from 10-2. Anna Lapp and other guests will be speaking. http://www.right2knowmarch.org/

YOUR SHARE THIS WEEK:

Please keep in mind that this is a list of our predicted harvest.

Butternut Squash, Chives, Dandelions, Onions, Sage, Pick Your Own Strawberries, Sweet Peppers, Tomatoes
tomatoes sage

strawberries

dandelion onion sweet peppers butternut squash

chives

Roasted red peppers in Garlic Sauce

(adapted from Jo Cook)

6 sweet peppers 4 cloves of garlic 2 tbsp olive oil 1/4 cup cold water Salt to taste

NEWS & NOTES:

Grill or roast peppers until they are charred (you can use an open stovetop flame for this too). Let cool. Remove peel and seeds. Wash well. In separate bowl mix minced garlic, olive oil, salt and water. Pour mixture over roasted peppers. Top with fresh herbs (like basil or parsley). Serve as a cold side dish.

Chickpeas with Sage

(adapted from blog: Taste of Beruit)

2 cups cooked chickpeas 1/3 cup butter salt to taste 24 sage leaves 1/2 cup walnuts (or hazelnuts or pecans)

Place butter in skillet. Let it froth then add sage leaves and walnuts. Let leaves fry in butter, then add chickpeas and salt. Serve hot.

www.HSPSFarm.BlogSpot.com
600 Kingston Ave, Brooklyn NY 11203

For more info email Bee@bkfarmyards.com

HSPS YOUTH FARM C.S.A. NEWSLETTER #15, September 28th, 2011

Often viewed as a weed, dandelion possesses many medicinal and culinary properties. Raw dandelion leaves, although bitter at times, are an excellent source of vitamin A, C and potassium. Dandelion can be used as a tonic, decongestant and to cleanse the system. Since ancient times it has been used to treat ulcers and to sooth itching. Dandelion can be eaten raw or cooked. Eaten raw, dandelion can be added to salads; the bitter flavor pairs particularly well with strong-tasting oils and vinegars such as hazelnut oil, olive oil, raspberry vinegar, or wine vinegar. Heating these oils can also help mask some of the bitter taste. In France, dandelion salad is typically prepared with bacon, vinegar, and garlic croutons. Cooked, dandelion can be braised with pork or prepared like other leafy greens. Dandelion will keep in a perforated bag in the refrigerator for up to five days. Wash right before use.
Credit: The Visual Food Encyclopedia

FUN FACTS: DANDELION

Cooler nighttime temperatures and decreasing daylight hours means a biological decrescendo on the farm. Hurricane Irene quickened the arrival of this shift. At this time of year, cooler air temperatures make timing ripe for cool-weather vegetable and flower crops. Next year I hope to tap into the seasonality of flowers even more, growing more Sweet Peas and Larkspur in the spring and fall. In the meantime, were loving the usage of flowering Thai basil an aptly-named variety called Christmas. The fragrance is sweet and cloying, and the delicate purple flowers and emerald colored leaves provide an exciting new backdrop for flowers new and old. We loved that Euphorbia, but we may have seen the last of it in CSA bouquets. We have another new standout among flowers on the farm Red Flame Celosia which appeared in your share for the first time last week and will continue to dazzle for the remaining weeks. For those of you extending your share, expect to see side shoots of this crimson red cockscomb variety in upcoming bouquets. This week, please take a moment to fill out the Flower Share CSA survey. Im really looking forward to learning what you loved and loathed about this years pilot Flower CSA. For those of you not extending an extra 2 weeks, next week (Oct. 5) will be your last share pick up boo hoo, well miss you! -Molly
MEET A FARMER

FLOWERS ON THE FARM!

Butternut Squash Panzanella Salad

4 cups (1-inch) cubes peeled and seeded butternut squash 5 tbsp olive oil, divided 3 tbsp capers, drained (optional) 1 tbsp chopped garlic 4 cups (1-inch) cubes baguette or other crusty bread 1 1/2 tsp chopped sage 2 tbsp lemon juice 1/2 tsp grated lemon zest 1 tbsp red wine vinegar 4 to 6 cups chopped romaine lettuce 1/4 cup thinly sliced onion Feta cheese, crumbled (optional) Salt and pepper to taste

Preheat oven to 375F. Arrange racks in the upper and lower thirds of the oven. In a large bowl, toss together squash, 1 tbsp. of oil, capers, garlic and pepper. Transfer to a large baking sheet and bake, tossing occasionally, until tender and golden brown, about 30 minutes. Meanwhile, in a large bowl, toss together bread, 1 tbsp. of oil, sage and salt. Transfer to a second large baking sheet and bake, tossing halfway through, until toasted and golden brown, about 10 minutes. Set both squash and bread aside when done to let cool to room temperature. In a large bowl, whisk together lemon juice, zest, vinegar, 3 tbsp. oil, salt and pepper to make a dressing. Add all ingredients and toss to serve.

Ruth grew up in New York City and attended Bard College at Simons Rock. Upon completing college she became an elementary school teacher. Realizing this wasnt what she particularly wanted to do she signed up to work on a friends vegetable farm in western Massachusetts and fell in love. Ruth worked on the farm for four years before returning to the city, where, amongst other things, she became a chicken apprentice for Bee and Stacey. Ruth currently is the Food Access Coordinator at Green Guerillas and a student at Brooklyn College receiving her Masters of Education. Ruth enjoys working on the Youth Farm because, so many people of all ages and backgrounds participate as staff, apprentices, volunteers and customers. Ruth is currently enjoying our bitter melon as it is something shes never cooked with before.

Ruth Ballenzweig:Market Manager

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