East Williamsburg CSA

Season 2009 - Week 13 Beets ready for pickling

2009-08-29T11:28:00.000-07:00

Pretty Beets from todays CSA waiting to be pickled.....

Season 2009 - Week 12 Recipe Peperonata

2009-08-29T10:35:00.000-07:00

Delicious served on crackers or crostini, meaning little toasts, if you feel like doing a little extra work.

· 2 yellow bell peppers

· 2 red bell peppers

· 1/4 cup olive oil

· 2 garlic cloves

· 2 Tbsp. salt packed capers*

· 1 Tbsp. tomato paste

· 1/2 onion, diced

· 1/2 tsp. dried red chile flakes

· 1/2 tsp salt

· 2 Tbsp. red wine vinegar

· chopped parsley, about 1/4 cup

Put the oven on broil. Cut tops off peppers, cut peppers in half and remove seeds. Lay a piece of foil on a baking sheet and lay peppers (including the tops) on sheet, skin side up. Broil until skin blackens. Place peppers in paper bag and let steam. Remove and let cool. Skins should slip off. Chop peppers into small pieces.

Heat the olive oil in a large skillet. Rinse the salt off the capers and dry capers. Add the capers to the oil and fry for about one minute over medium heat. Stir in the tomato paste and cook for a couple of minutes and then add onion, chile flakes and salt and cook, stirring, for about 5 minutes.

Add the vinegar to the pan and deglaze, scraping up any brown bits from the bottom of the pan and then stir in the chopped peppers. Adjust seasoning for more salt or vinegar. Add parsley. Remove topping to a bowl and let cool. Do not refrigerate. Let sit at room temperature until ready to use.

*tip: Don't use vinegar packed capers, only salt packed! They are far superior. Just give them a rinse before you use them. They are so delicious.

Season 2009 - Week 12 Produce List

2009-08-29T10:33:00.002-07:00

This week's share: (Subject to change as newsletter goes out before the harvest)

Lettuce
Chard
Potatoes
Herbs
Peppers
Garlic
Summer squash

Season 2009 - Week 12 Farm Notes by Lynn Duval, Woodstock member

2009-08-29T10:33:00.001-07:00

I grew up in the 50's and 60's in Jamesport, NY on eastern Long Island
in the heart of farm country. My family were not farmers but were in
the restaurant business so I was surrounded by food. In season we
always bought produce from the farmstands along with beautiful flowers

In the 70's my generation was on the move. That meant that lots of
those old family farms I grew up with were on the block with kids
opting out and land prices soaring in pristine vacation land
surrounded by the Peconic Bay, LI Sound and the Atlantic Ocean. This
island land poised within these waters is full of sand; there’s no
other soil like this in the state. Thankfully the government stepped
in and provided money to farmer/landowners to keep the land in trust,
so to speak. Grapes found a home and really saved the land out there.
Horse farms also played a large part in keeping the land from being
lost to development. There are many wineries now, even in my little
one stop light town of Jamesport. Happily, there’s still a lot of
food grown out there too and some of it organic.

I moved to the Saugerties/Woodstock area in 1972 and soon after we
joined the Beggar’s Banquet food coop in Woodstock. Bulk foods were
delivered to the community center and members would gather to bag up
their orders. At this time I was also getting acquainted with the
local health food stores and my food world was changing fast.

In 1991 I was living in Saugerties at a former retreat for nuns that
was owned by a well known musician who had converted the place into
five apartments rented out to artists and musicians and the like. One
of the tenants, Brian Farmer (his real name) along with his Mom Rema,
who lived nearby, started one of the first, or the first local
organic CSA on that land. I didn’t have much to do with this
operation but did get to help plant the strawberries and
blueberries...I’ll never forget tasting those first berries...I
remembered that taste. I was blown away that it had been so very many
years since I’d tasted that rich berry flavor...the intervening
berries had been poor knock offs. That was another changing moment in
food for me. Around this time another CSA came into being, Cody Creek
Farm. Viv and Jim Beatrice were the founding farmers and today are
members of Hearty Roots.

I’ve been a member of Hearty Roots Farm since the beginning and I have
been nourished on so many levels. Every year I pack my freezers with
veggies, a variety of sauces and dishes to savor in the winter months.
This farm has been a blessing in my life. We are so fortunate to
benefit from the incredible dedication, very hard work and great
passion the farmers and their assistants bring to Hearty Roots.

Season 2009 - Week 12 Recipe Herbed Summer Squash and Potato Torte

2009-08-29T10:32:00.000-07:00

Adapted from Bon Appetit, June 2001

This torte can easily be made ahead and reheated as you need it for guests, or even a meal for a few, if you halve it. In fact, I suspect that it might be even better reheated because there is something about potatoes that have been cooked twice–they’re always better.

And if you’re not reheating it, be patient enough to get a better browning on the bottom than my impatient hunger allowed me to.

This also might work well in a cast iron, though you would probably have to adjust your cooking times slightly.

Makes 8 servings

1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper

2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash or regular yellow summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. (Deb note: I had only a 9-inch pan around, so what you see in my pictures is slightly thinner.) Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)

Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Season 2009 - Week 13 Photos from the weekly collection

2009-08-29T10:25:00.000-07:00

Season 2009 - Week 13 Notes from Montgomery Place Orchards

2009-08-29T10:22:00.002-07:00

This week you are getting our seedless table grapes. These are very
different from than the California seedless grape you may be use to.
The flavor is intense. We love to freeze these – there is so much
natural sugar in them that they do not freeze solid and they are like
little sorbet balls. We hope you try some frozen. We have had to
spray the grapes with a fungicide. We have had to spray them a lot –
at first this sounds bad to you, but the reason we had to spray a lot
is that this is not a systemic fungicide and can easily be washed off
and so every time it rained, (it did that a lot this year), all the
protective spray gets washed off. This spray has 0 days to harvest.
Grapes do also have a natural bloom which looks like spray residue.
Just rinse off the grapes before you eat them.

We are really happy to be able to send you some nectarines this week
and the last of the white peaches. We had a lot of heat and humidity
last week and this means that you will have to work a little harder to
enjoy good fruit. Again, we ask that you spread your fruit out to
allow it to soften. Fruit should not touch each other because, if
there is brown rot, we do not want it to spread to the other fruit.
IF you get brown spots, you can just cut out the bad spot. This year
we have VERY few perfect nectarines or peaches, but the flavor is
worth the extra work you have to do.

For our final fruit, we kick into the wish for fall with apples. Each
share will receive 5 Whitney Crab apples. Now we know that when you
hear the words crab apple, you think YUCH!! This variety will make
you change your mind. They are great hand apples and really good to
eat. Enjoy.

Happy last days of August.

Doug and Talea Fincke and all of us at Montgomery Place Orchards

Season 2009 - Week 13 Produce List

2009-08-29T10:22:00.001-07:00

Product List (subject to change as newsletter goes out before harvest)

· Salad Greens

· Tuscan Kale

· Beets

· Herbs

· Eggplant

· Garlic

· Sweet corn

Crop to Cup Coffee

2009-08-29T10:21:00.001-07:00

Don't forget to place your coffee order online at: http://www.croptocup.com/csa/
Please specify that you're a member of the East Williamsburg CSA, and if you're a half share, let them know whether you're an A or a B share.
There are both A and B week deliveries, and we'll make sure the coffee gets to you on the appropriate week.

Delivery dates are as follows: August 22 (B), Sept 12 (A), Oct 3 (B) and Oct 24 (A)

Email Fernando with any questions: csa@croptocup.com

Season 2009 - Week 13 Recipe Indian Spiced Eggplant

2009-08-28T17:20:00.001-07:00

1 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup water
1 tablespoon sugar
1 tablespoon red-wine vinegar
1 small eggplant (about 3/4 pound)
2 tablespoons unsalted butter
1 teaspoon salt
2 tablespoons chopped fresh coriander

In a small bowl combine spices and in a measuring cup stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces.

In a large heavy non-stick skillet heat butter over moderate heat until foam subsides and cook spices, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes.
Remove skillet from heat and let eggplant stand, covered, 5 minutes.
Serve eggplant sprinkled with fresh coriander.

Season 2009 - Week 13 Farm Notes

2009-08-28T17:19:00.000-07:00

This has been a big year for Bay Ridge, Brooklyn. In May, the 2nd Annual "Greening the Ridge" Festival brought together organizations and residents driven to create better connections to the neighborhood's shore front, healthy recreations, and natural resources, and grow a stronger, healthier and more sustainable place to live and work. Greening efforts in the neighborhood drew an enthusiastic crowd, as residents have struggled to find fresh organic produce in the area for years. The 2008 closure of a major grocery store stirred up a healthy storm of response from neighbors, politicians, and organizations who rallied to bring a Greenmarket to Bay Ridge, with local fish, honey, cheese, fruits, eggs, and vegetables. This closure also prompted the formation of Bay Ridge Food Coop (www.foodcoopbayridge.com). Still in the planning stage, members of the Food Coop have an active community outreach effort, and are determined to create a sustainable business that will improve access to fresh, affordable produce, creating a new link to local and organic producers.

The Bay Ridge CSA is also in its second year, and CSA members are fortunate to have access to incredibly fresh ingredients, which I once heard described as the "closest you can get to growing your own food without actually doing it." The popularity of community supported agriculture in the city is incredible, and we unfortunately had to turn away many people, who are now on our waiting list. Many of our 100 members joined the CSA for their love of fresh organic produce. Since our membership includes many faces new to CSA, we all serve a cheerful work shift, and enjoy the fresh harvest, but we are also getting a first-hand lesson in regional agriculture. This season we have had an introduction to the problems caused by excessive rain: difficulty working in the fields, and the onslaught of pests, fungus, blight, and what our fruit farmers at Montgomery Place Orchards call their "most challenging growing season in 23 years." The Bay Ridge CSA is dedicated to supporting local organic farming, and in the process we hope to better understand our connection to our food, and how to respect and maintain the delicate balance needed for a healthy food supply.

Our CSA members are active advocates for sustainability throughout our community. We have members who are writing grants for nutrition outreach, building gardens and recycling programs in local schools, and helping with local cleanup efforts. They are teachers, parents, and health practitioners, and they work with local publications like Edible Brooklyn and organizations such as Just Food, the group that originally helped connect us to our farmers.

The core group's aim is to support this network of enthusiastic and responsible citizens in the CSA, but primarily to nurture the link between our local farmers and their concerned investors, and be informed guides for the extended community as they weigh the economy and benefits of participation in sustainable agriculture. We maintain a lush garden distribution site at the 4th Avenue Presbyterian Church, and will host upcoming demonstrations in composting on-site, cooking to encourage creativity and discussion among members, and a film night. As well, we will be exchanging favorite recipes at upcoming potlucks, growing sprouts, caring for windowsill herbs in recycled pop-bottles, trading Kombucha Scoby and tips, and sharing resources through a lending library and our developing website, www.bayridgecsa.org.

For our farmers, we are proud to be a supportive part of this exciting movement. At the very least, we will have a greater awareness of seasonal weather, and you can count on us in your network of folks to do an extra rain dance (or stop-the-rain dance!), when you need it.

We hope the rewards for everyone sharing in these efforts are bountiful, delicious, and nourishing.

A little remiss....

2009-08-20T06:59:00.001-07:00

Apologies as I have been a little remiss in my updates over the last month... travel for work and play and still trying to play catchup. Will be catching up this weekend... watch this space....

Season 2009 - Week 7 - Recipe Red Cabbage & Apple

2009-07-21T13:10:00.001-07:00

· 1 small red cabbage

· 25g butter

· 1 large onion, finely sliced

· ½ tsp ground allspice

· ¼ tsp freshly grated nutmeg

· 1 Apple, peeled, cored and grated

· 4 tbsp red wine vinegar

· 2 tbsp light muscovado sugar

· 2 tbsp redcurrant jelly

Finely slice the cabbage, discarding the core and any tough pieces. Melt the butter in a pan with a tight-fitting lid over a medium heat. Cook the onion uncovered for 5 minutes until soft but not browned.

Stir in the spices then add the cabbage, apple, red wine vinegar and sugar plus 100ml cold water. Stir until thoroughly mixed and the sugar has dissolved. Season generously. Bring to the boil, then cover tightly and simmer for about 1 hour, stirring occasionally, until the cabbage is very tender and the liquid has evaporated. Stir in the redcurrant jelly, allow to melt, then serve.

Season 2009 - Week 7 - About Red Cabbage

2009-07-21T13:09:00.001-07:00

The red cabbage (Brassica oleracea var. capitata f. rubra) is a sort of cabbage, also known as Red Kraut or Blue Kraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil, due to a pigment called anthocyanin.

On acidic soils, the leaves grow more reddish while an alkaline soil will produce rather greenish-yellow coloured cabbages. This explains the fact that the very same plant is known by different colours in various regions. Furthermore, the juice of red cabbage can be used as a home-made pH indicator, turning red in acid and blue in basic solutions. It can be found in Northern Europe, throughout the Americas, and in China.

On cooking, red cabbage will normally turn blue. To retain the red colour it is necessary to add vinegar or acidic fruit to the pot.

Red cabbage needs well fertilized soil and sufficient humidity to grow. It is a seasonal plant which is seeded in spring and harvested in late fall. Red cabbage is a better keeper than its "white" relatives and does not need to be converted to sauerkraut to last the winter.

Season 2009 - Week 7 - Recipe Cucumber Raita

2009-07-21T13:04:00.000-07:00

1 medium cucumber
1 teaspoon cumin seeds
2 cups plain, whole-milk yogurt
1 clove garlic, peeled and minced
2 tablespoons fresh coriander or mint leaves, chopped
cayenne or paprika to garnish

Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels. Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir yogurt until it is smooth. Mix it with the cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.

Season 2009 - Week 7 - Pistil Farm Flowers

2009-07-21T13:00:00.000-07:00

Dear Pistil Farm Member

Thank you for supporting my farm in its first season! I am so happy to be growing colourful energetic flowers to brighten your urban habitat.

These flowers are grown organically in Tivoli, New York (right next to Hearty Roots). To find out more about the varieties you’ll be receiving go to Pistil Farm. At the website you can also order extra bouquets for special gifts and people. Any questions just email pistilfarm@gmail.com.

Thanks Again!! Lindsey

Season 2009 - Week 7 - Awesome Farm Chickens

2009-07-21T12:58:00.000-07:00

This Saturday marks the second delivery of Awesome Farm chickens to Brooklyn. The chickens will be available for pick up between 11-1 at the Red Shed Garden.
There will be a few extra chickens available if you or someone you know is interested in purchasing a bird on the spot. Please bring a cash or check, and a bag or cooler to carry them home in.

Heres some Roast Chicken Ideas:-

Roast Chicken with Chili & Basil from Ottolenghi
Nigel Slaters Best Roast Chicken ever!

Forgive the UK slant this week!!

Season 2009 - Week 7 - Notes from Montgomery Place Orchard

2009-07-21T12:55:00.000-07:00

This week our fruit variety supply is a little short. We know that you will be getting blueberries but cherry and black raspberry season have come to an end and the plums and apricots are ‘teasing’ us but not quite ready. We are hoping to be able to pick just enough apricots for you tomorrow morning. Peaches are just around the corner and they look really good right now.

Because we cannot send you three kinds of fruit this week, we are sending you some of our “Orchard Blossom” honey. We have 10 bee hives in our orchards year round. Every spring we have about 1200 kindergarten children visit our farm to learn about the honey bee and its importance in pollination. All of our fruit (and many vegetables) start out as a fruit blossom. These must be pollinated and the honey bee is the best at getting this done. I explain to the children if not for honey bees, there would be no apples, pears, strawberries, zucchini, melons, … I then talk about a crop called cotton that is also pollinated by bees and I explain to the children that my clothes (even my underwear) is made from cotton and if not for the honey bees we would all be hungry and have no clothes on. This, of course, makes them giggle but also helps them understand how important the honey bee is to us. A bee hive is an amazing thing. In the summer months one hive may have 60,000 bees. There is one queen bee, several hundred
drones (male bees), and all the rest are female worker bees. Every bee has a job to do in the hive. A queen may live up to 5 years and may lay 1200 eggs/day. Drones are there only for fertilizing the queen. They have no stinger and cannot feed themselves. They pretty much just sit around the hive and drink nectar. But, in the winter, drones are forced out of the hive. The ‘worker’ bees are female and they do all the work; house cleaning, nurse bees, house builder bees, fan bees, scout bees, guard bees, and finally collector bees. One honey bee lives about 6 weeks in the summer and produces about ½ teaspoon honey in that life span. Honey bees make honey to survive through winter months. They are very industrious and make way more
than they need so we ‘STEAL’ that extra honey. We average about 60 pounds of honey/hive.

Honey can taste different and is dependent upon what the bee was foraging. The lighter the honey, the lighter the flavor. We call ours orchard blossom because the bees gather from whatever is in blossom; apples, peaches, zucchini, wildflowers, etc. We hope you enjoy the work of our honey bees in their pollinated fruit and this week in their honey.

Last year we did not pick ONE apricot. They bloom in late April and often are frozen out by a spring frost. This year there are TOO many. When they were the size of grapes, we had to ‘thin’ the fruit so it was about 3-5” apart. (We do this with peaches too). If there is
too much fruit on a tree, the energy of the tree is spread out over all that fruit and the quality is not as good as if there is less fruit. This year the birds seem to be really enjoying the apricots.
We have a special machine set up in the orchard that sends out bird distress calls and seems to be helping keep the birds away. We hope you like the apricots as much as the birds do.

Thank you, Doug and Talea Fincke and everyone at Montgomery Place Orchards

Season 2009 - Week 7 - Notes from the Farm by Luke Deikis

2009-07-21T12:53:00.000-07:00

Working on a vegetable farm, I live in kind of a vacuum half the year. I make an effort to be in touch with our non-farm friends, to have some contact with the outside world… but the reality is, once the season really gets swinging about the only news I hear are 15 second blips on the truck radio as I drive produce from the field to the cooler. I’m instead tuned into this farmer world of weather and soil, complete with its own peculiar national news and issues. As you may know, a number of our agricultural pests and sicknesses in the northeast overwinter down south and blow up in the summer storms, keenly watched by farmers and growers. This year, the two worlds have crossed a little.

In the 1840s, the Irish Potato Famine killed about a million people in a country of about 8 million. There were various causes that made the Irish so vulnerable, but there was only one villain for the potatoes: Phytophthora infestans, aka Late Blight, the villain of our story. Late Blight is a nasty fungal sickness, spread by spores in the air, that affects tomatoes and potatoes and a few of their cousins. A spore lands on a plant, creates a little black lesion, and within a few days that lesion produces several hundred thousand new spores, which disperse to infect new plants. A single infected plant will produce literally millions of spores in a weekend. The sick plant withers and dies, usually in several days, followed by all his neighbors. Unchecked, a healthy field of tomatoes can be dead in two weeks. There is no cure; there is only death.

Late Blight spores more or less need living plant matter to survive… which means here in the northeast, they die each winter unless they’re allowed to survive in sick potato tubers that were not destroyed, or in greenhouses, etc. Good management means we can be free of the disease in the early part of the season… but later on there is always the risk of it blowing up in storms, or from neighboring gardens or farms. And organic growers have very few tools against fungal diseases—it pretty much begins and ends with copper, a tool many of us aren’t thrilled to use to begin with… and in the best of cases, copper only delays the onset of Late Blight once the pathogen is in your field—it’s just not strong enough to totally shield your plants. And it rinses off in the rain. So you can easily see why, with a disease that you can only vainly defend yourself from, and which will almost surely destroy your entire yield, farmers are a bit edgy about Late Blight.

Which brings me to the intersection of this farmer world and the regular world—This year, during what was already the worst conditions for late blight in a long time (week after week after week of cool rain), a wholesale seedling grower shipped out thousands and thousands of infected tomato seedlings to big box stores like Lowes and Home Depot all over the eastern seaboard. It’s kind of like when a massive decentralized meat industry makes people sick all over the country, except the plants are dying this time. The company taking the rap is Bonnie Plants, from Alabama, but it hardly matters. This has created the earliest and broadest outbreak of Late Blight ever, all over the northeastern USA. Weeks earlier than the usual scattered cases, we’re seeing it reported in nearly every county in New York. As I’ve watched reports of the disease coming in, I’ve slowly become aware of it getting covered in the regular news, too. So hi there, real world—nice to see you midsummer for a change, sorry it’s under such rough circumstances.

At Hearty Roots we’re scouting closely for the disease, hoping it will miss us. We have friends further north who have already begun cutting out sick plants by the hundreds, hoping to eradicate hot spots before the whole field goes. Miriam is spraying copper and keeping a close eye on the situation, and the rest of have our fingers crossed—we love tomatoes and want to eat them! So say a little prayer, and if you’re a home gardener with tomatoes, PLEASE—spend a moment to google this if you’re not in the loop already, and make sure your garden isn’t serving as a stopover for spores on their way further afield.

This is Lukes first year at Hearty Roots!

Season 2009 - Week 7 - Produce List

2009-07-21T12:52:00.000-07:00

Lettuce
Red cabbage
Carrots
Herb choice
Japanese turnips
Scallions
Cucumbers

Season 2009 - Week 6 - Fruit Share starts

2009-07-11T14:06:00.001-07:00

Season 2009 - Week 6 - Recipe So simple Squash Frittata

2009-07-11T05:00:00.001-07:00

Non Stick pan, 6 baby squash & zucchini, 1/2 tbsp oil, 5 eggs, lemon thyme, salt & pepper,

Gently sauté the squash and zucchini with the oil, until soft. Beat the eggs together, add lemon thyme, salt and pepper. Evenly distribute the squash in the pan and add the egg mixture. Cook on a medium flame until egg is set and starting to brown, slip under broiler to brown top. Once done slide onto a plate and let cool.

Season 2009 - Week 6 - Recipe Chioggia Beets with Raspberry Mint

2009-07-11T04:53:00.002-07:00

1 lb beets (4 to 6; preferably Chioggia*), 1 inch of stems left intact
3 tablespoons thinly sliced scallions
2 to 2 1/2 tablespoons raspberry vinegar
2 teaspoons fresh lemon juice, or to taste
2 tablespoons chopped fresh mint
1 tablespoon finely grated fresh orange zest (from 2 oranges)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil

Garnish: fresh mint sprigs

Preparation

Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center with a fork, about 30 minutes. Drain in a colander and rinse under cold running water. Let stand until cool enough to handle, then slip off and discard skins. Cut beets into 1/4-inch-thick slices.

While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest, salt, and pepper in a bowl. Add oil in a slow stream, whisking until combined. Add warm beets and toss with vinaigrette and vinegar and salt to taste. Serve warm or slightly chilled.

*Sometimes called candy-cane beets, chioggias become more aggressive in flavor as they age, so search out relatively young beets, with a diameter of 1 1/2 to 2 inches.

Season 2009 - Week 6 - Recipe Baked Chioggia Beet Chips

2009-07-11T04:53:00.001-07:00

* 2 medium beets with stems trimmed to 1 inch
* 1 cup water
* 1 Tablespoon canola oil
* Sea salt

Peel beets with a vegetable peeler, then slice thinly (but not too thinly) with mandolin or sharp knife, using stems as handles.

Bring water to a boil in a saucepan. Add beets, then remove pan from heat and let stand 15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more. Toss beets with oil and salt.

Put oven rack in middle position and preheat oven to 225°F.

Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer. Bake beets until dry, about 45 minutes to 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).

Season 2009 - Week 6 - Produce List

2009-07-11T04:52:00.001-07:00

Head lettuce
Green kale
Chioggia beets
Parsley
Scallions
Squash
Radishes

For those who purchased a fruit share:

sour cherries
blueberries
black raspberries

Season 2009 - Week 6 - Notes from Montgomery Place Orchard

2009-07-11T04:50:00.000-07:00

Of course we hope that you enjoy your first fruit share from Montgomery Place Orchards. If you would like to see some pictures of our farm, please visit montgomeryplaceorchards.blogspot.com. If you have any questions or concerns, please do not hesitate to call or e-mail us.

Your fruit this week includes black raspberries, blueberries, and sour cherries.

Sour cherries are also referred to as tart, red cherries, or pie cherries and are usually not eaten fresh but used in recipes. Because they are so perishable and the season is so short, you never see these sold fresh in a super market. Please refrigerate the cherries immediately and use within 2 days. You can freeze them by spreading them out on a cookie sheet and freezing for a few hours and then place them in freezer quality plastic bags.

Sour Cherry Sauce (makes about 2 ½ cups)

3 T brown sugar

1 T cider vinegar

3 t corn starch

1 t vanilla extract

½ t. ground cinnamon

1 pint fresh red sour cherries pitted

1 cup apple juice

Combine brown sugar, cornstarch, and cinnamon in a medium saucepan. Mix in apple juice, cider vinegar and vanilla extract. Cook over medium heat until thickened. Cook for another 2 minutes. Stir in red sour cherries and heat thoroughly. Serve warm with ham or pork or spoon over dishes of ice cream for dessert.

The term ‘true blue’ has to come from blueberries. They are such a wonderful, dependable fruit. They are a little picky about what soil they grow in but that is about it. They bloom late enough that we don’t have to worry about spring frosts, too much rain doesn’t seem to bother them and too much sun just makes them sweeter. The season is just about the entire month of July, so plan on eating some more of these next week.

This week our farm has been ‘in the black’. We always feel like we have been hit by a black raspberry tsunami the first week of July. But, we love it. EVERYONE”S hands are black from working with black raspberries. They are being harvested every day and then turned into jam or vinegar. Everyone’s teeth are black from eating soo many. This season is short though, usually only 10 days so like us, enjoy them while you can.

We have learned as farmers that we can do everything right but in the end fruit is just a gift from Mother Nature. We hope you enjoy our harvest as much as we do.

Doug and Talea Fincke and everyone at Montgomery Place Orchards

Season 2009 - Week 6 - Notes from the Farm by Devin Dinihanian

2009-07-11T04:49:00.000-07:00

This is Devin's first year at Hearty Roots and first year living on the East Coast.

As chief officer of irrigation, my jobs included many things, until of 2 weeks ago. I was responsible for laying lengths of fire hose along the road which bisects the fields at Grieg Farm, connecting it to 3 inch lie flat hose, and on to the 2 inch, header tape and finally connecting the drip tape to the whole system. I had boxes of threaded connectors and hose clamps at my disposal, as well as 3 pumps set up along the sides of two irrigation ponds on the properties. We had mapped out all the different beds that needed watering, the squash and melons, the eggplant and the peppers, the tomatoes, leeks and onions, using a sophisticated graphing program which we carried around on our digital wristband communicators which were disguised as mead spiral note books. Everything was going just as planned, until the unexpected shifts in global climate weather patterns threw us entirely for a loop.

And in our line of work, loops are not always that great.

The week of June 7th saw sudden thunder storms, fields under the siege of rain clouds and mud filled trenches. When the week ended, we had 3.09 inches of rainwater to deal with. The turtles in the pond loved it, but my irrigation lines were stuck without a paycheck. The next week we got hit again by these lightning rich thunder and rain clouds, as huge systems of weather spun in from who knows where. (I tried to look it up, but just kept getting routed to a netflix page). That week we got 3.60 inches. Incredible. I knew my rain gear was going to come in handy, but I didn't realize it was to become my permanent uniform.

Irrigation work was not the only thing that suffered because of these storms. Our infantry saw legions of weeds growing everywhere on the farm, given strength by the water and taking the opportunity to thrive during our inability to cultivate effectively. We spent days on the ground, pulling crab grass clusters out of the garlic, and lamb's quarters out of the root vegetables. Two more weeks of torrential wet weather followed. As of today we have had 11 inches of rain since the 7th.

Things are still growing, and we are still harvesting, but everyone wants to know when this weather will end. An impossible to answer question. Unless you can see into the future. Which I can't do. Yet. Just going to go back to my irrigation lines, set up the infrastructure for when the dry season does arrive, and hope that the drip tape doesn't lose its edge.

Season 2009 - Week 5 - Recipe - Grilled Summer Squash

2009-07-05T07:24:00.000-07:00

4 medium-large zucchini, trimmed, halved lengthwise
4 medium-large yellow crookneck squash, trimmed, halved lengthwise
5 tablespoons olive oil
1/2 cup chopped fresh basil
1/3 cup freshly grated Parmesan cheese (about 1 ounce)
2 tablespoons balsamic vinegar

Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil.
Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool
Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl.
Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.

Season 2009 - Week 5 - Recipe - Beet Dip or Soup

2009-07-05T07:22:00.000-07:00

INGREDIENTS

1 tsp black pepper (or to taste)
1 tsp cumin (or to taste)
1 big clove of garlic or several smaller ones
2 lbs of steamed beets, cleaned and sliced
Coconut milk - approximately 1/2 cup to 1 cup, depending on the consistency of dip or soup you desire

If pepper and cumin already ground, mix them together. Otherwise, grind the two spices together.

Put beets and garlic in a blender or VitaMix.

Add as muchcoconut milk as it takes to cover the beets, then blend them together.

Add spice mixture and blend some more.

FOR SOUP: Add water. Serve with swirls of coconut milk and sprigs of cilantro or mint or parsley.

From Haramara retreat - http://www.haramararetreat.com

Season 2009 - Week 5 - Upcoming event

2009-07-05T07:20:00.000-07:00

Season 2009 - Week 5 - Farm Notes from Cara Fraver

2009-07-05T07:19:00.000-07:00

As Margaret illuminated last week, many of us on the Hearty Roots crew have been assigned “areas of specialization”. She’s the “Reemay Queen” and I’m in charge of the greenhouse. (I like to think “Greenhouse Guru” which has great alliteration and is a little tongue in cheek about my level of knowledge.) Last year during our inaugural year of farm work after leaving the city, my partner Luke and I worked on a farm in Columbia County. There I was also in charge of watering, seeding and other aspects of greenhouse production. This year I’m happy to be honing those skills.

Greenhouse management can seem fairly simple. You may have grown seedlings at home on a windowsill and had them grow wonderfully. When we were home gardeners, we started seeds in yogurt containers like kindergartners. Many of them grew happily and fed us for months. Some of them did not grow at all. Now I have a much better idea of why some of those seeds did not germinate. Water, humidity, soil temperature and light all affect how well seeds germinate and how well seedlings grow. Celery seeds want to be 70 degrees, but cooler than 60 at night. Corn, on the other hand, germinates at 95 degrees and it happy up to 105. Even watering, which in my pre-farm life seemed so basic, feels impossible to do perfectly. I’m aiming to have plants that are evenly wet but dry enough between waterings to keep down algae. Also, I have to be careful not to over-water, which can lead to the valuable minerals in their small soil blocks leeching away. These are small details, but they can make a difference in the health of our seedlings, eventually putting more food on your dinner table. Plus, doing this kind of work well and efficiently feels like a challenge that I’m going to spend the rest of my farming career trying to improve.

The greenhouse is a sweet separate zone of the farm in many ways. At Hearty Roots our greenhouse is kindly donated by a local school and so it is literally separate, located a mile or so from our fields. Some days the greenhouse feels like a haven—dry, warm and either peaceful or rockin’, depending on my daily decision regarding the radio. Other days it is a chore to remember and its separateness is frustrating; when we have a busy harvest day, taking time in the morning to drive there and water or move flats means that we are short one harvester. As the weather gets hotter, the humid air of the greenhouse is uncomfortable and I try to make sure that I seed in the morning when it is cooler. Nonetheless, it is always a pleasure to walk through the door and see all the seedlings and run my hand over a grassy flat of corn or check on lettuce as it starts to sprout. When I look over the full greenhouse, I often think of the dual uses of the word nursery and feel strangely protective over these tiny plants I’ve grown.

Season 2009 - Week 5 - Produce Highlight - Radicchio

2009-07-05T07:17:00.002-07:00

It is actually Italian Chicory. Some (the popular) varieties includes radicchio di Verona which looks like a small head of red lettuce and radicchio di Treviso that looks a bit like a red version of Belgium Endive. This vegetable is very popular in Italy and has gained in popularity in the United States in the last few years. It is eaten raw with just a bit of olive oil and salt, as well as mixed into a variety of salads. You may also see it on menus grilled or roasted or combined into other dishes such as risotto.

How to store

For freshly picked heads simply brush any dirt off the exterior and put in a plastic bag and place in the refrigerator. It will keep approximately a week. When you are ready to use the leaves simply pull the leaves off the head and rinse in cool water.

Balsamic-Marinated Radicchio with Fresh Ricotta

2 tablespoons balsamic vinegar
5 garlic cloves, smashed
1 teaspoon fresh lemon juice
1/2 cup plus 2 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
1 pound radicchio (preferably Treviso), quartered lengthwise, or regular radicchio, cut into 2-inch wedges
1/2 cup basil leaves
1/2 pound fresh ricotta

Preparation

Preheat broiler.

Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper in a large bowl.

Put radicchio in a 4-sided sheet pan and toss with remaining 2 tablespoons oil. Broil 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes.

Add hot radicchio to balsamic marinade and gently toss to coat. Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour.

Transfer radicchio to a serving dish, pouring some of marinade over top. Scatter basil over radicchio. Drizzle ricotta with oil in a small bowl and serve with radicchio.

Season 2009 - Week 5 - Produce List

2009-07-05T07:17:00.001-07:00

Lettuce
Lacinata kale
Beets
Popcorn
Summer squash
Basil
Radicchio

Season 2009 - Week 4 - Recipe - Carrot Dip

2009-07-02T10:31:00.000-07:00

INGREDIENTS
2 lbs. of steamed carrots
1/4 cup lime juice
1 tbs. of salt
1/2 cup (or more) of sunﬂower(or safﬂower) oil
several small cloves of garlic, or 1 large one
cilantro

Blend all ingredients in a VitaMix or blender.
The amounts indicated for ingredients make for a large amount
of dip, so adjust the quantities for a smaller batch.
This dip will keep for 1 week in the fridge.

PLEASE HELP -- Canned/Dry Goods Drive

2009-07-02T10:28:00.001-07:00

This is the second season that we are partnering with Pastor W.R. Billips of Brownsville, Brooklyn as the recipient of the leftover produce from our CSA distributions. Each week Pastor Billips drives to the garden at the end of distribution, and volunteers pack boxes of our extra veggies into his truck. Our extra produce is an important infusion of fresh food in the communities of Brownsville and East New York, where families gather on Saturdays to collect our produce to supplement goods from the neighborhood's food pantry. Last week, Pastor Billips told us that the largest food pantry in the neighborhood is struggling to provide for the growing number of hungry members of the community. According to Pastor Billips, the shelves are practically empty. Food pantries across NYC are suffering from funding cuts at a time when more and more families depend on food assistance. As you can imagine, this creates a huge strain on the neighborhood and the many families that rely on emergency food providers to make ends meet.

Increasing access to fresh and nutritious food for people of all income levels is among the CSA's core values, and we'd like to do more to support Pastor Billips and his community in this time of great need. To this end, the CSA will be collecting canned and dry goods during the next 2 distributions to help restock the bare shelves of Brownsville's food pantry. Please, please take some time to look in your kitchen and pick out a few items to donate, or stop by the store and purchase a few items to contribute. Bring your beans, pasta, lentils, etc with you to distribution on June 27 and/or July 4 and look for a big donation box. We're looking forward to growing our partnership with Pastor Billips, and hope this will be the first of many direct actions that can assist his mission of improving the Brownsville community.

We really hope that you're able to contribute!

WHAT: Canned/Dry Goods Drive
WHEN: Distribution - June 27 and July 4
WHY: To supplement the Brownsville Food Pantry and support our partner, Pastor Billips

Season 2009 - Week 4 - Farm Notes from Margaret DeBona

2009-07-02T10:26:00.000-07:00

Watch out bugs! Here comes the Row Cover Queen!

If I were to ask you, ‘Who are the greatest foes of organic farming?’ You might automatically start thinking really big. ‘Well there’s the industrial food system, that produces cheap food using pesticides and herbicides.’ Or maybe, you’d think about Monsanto, one of the premier chemical-pushers of modern agriculture, and also the genius behind tons of GMO crops. These giants do their own damage to our food system, but from day-to-day the organic farmer is often concerned with much smaller foes like the Colorado potato beetle, the cabbageworm, the flea beetle, and the cucumber beetle. Though these guys are small they can wreak havoc on your crops turning a tasty bed of arugula greens into an unsightly mess overnight. And that’s where Reemay (or floating row cover, a white super light weight fabric) and I get involved.

At the beginning of the season we were all designated a different ‘area of specialization’. During the week when we aren’t harvesting you’ll see B.R. ripping around on the electric G (one of the specially rigged tractors) cultivating between plants, Devin dragging around different hoses & drip tape for our irrigation, or Miriam plowing a section of field for planting. I was given the title of Row Cover Queen. I already knew that Reemay could protect crops from insects, but was a little unclear as to which crops should be covered when, and for what reasons.

Here are a few bits of information I’ve gathered in the last month. You can plant eggplant and tomatoes a little earlier in the season if you both plant them into black plastic, and cover them with Reemay. Both of these help trap the sun’s heat in the soil, and especially if a late frost is coming you’ll want to cover anything that’s sensitive to cold. So while Solanaceae (nightshades) need to be covered to mimic a warmer climate, Brassicaceae (broccoli, cabbages, radishes, & arugula), which prefer the cooler summer and fall have to be covered because they’re the favorite food of both flea beetles, and cabbage, worms. Just remember you’ll need to uncover any flowering plants so bees can pollinate them. Seems like every family of vegetables has its corresponding six-legged muncher. There’s thousands of them and only one of me, but when your arugula arrives with only a few holes, for one you’ll know its pesticide-free, and second that I’ve been carrying soil bags and unfurling Reemay left & right to keep your veggies warm, snug, and relatively bug free.

Season 2009 - Week 4 - Produce Highlight - Brocolli Rabe

2009-07-02T10:25:00.001-07:00

About Broccoli Rabe

Broccoli Rabe (pronounced Broccoli Rob) is also referred to as rabe or rapini. This is another leafy green vegetable that is frequently eaten in Southern Italy and has become popular in the United States. The vegetable has a slightly bitter taste and is frequently steamed or lightly sauteed in olive oil.

The Broccoli Rabe flower looks similar to the broccoli florets. Despite the name this plant is not a type of broccoli but it is in the same brassica family. One of the many health benefits of this vegetable is that it is rich in certain phytochemicals, including sulforaphane and indoles. These are chemicals which are proving to protect us against cancer.

Sauteed Broccoli Rabe with Sun-Dried Tomatoes and Pine Nuts

(Makes 2-4 servings, depending on what you're serving with it. Recipe adapted from Vegetables Every Day by Jack Bishop.)

1 bunch broccoli rabe (about 4 cups washed greens)
1 T olive oil (or more, depending on your pan)
3-4 large cloves garlic, cut into thin slices
1/4 cup sun-dried tomatoes (I used my favorite sun-dried tomatoes for this dish.)
1 T toasted pine nuts
pinch of Aleppo Pepper or your favorite hot pepper flakes
sea salt to season if desired

Wash Broccoli Rabe and spin dry in salad spinner or dry with paper towels. Slice garlic cloves into thin slices. You could rinse sun-dried tomatoes with hot water to remove some of the oil if desired, but I didn't rinse mine.

With stove on medium-high, heat olive oil in large wok or frying pan with deep sides. Add garlic slices and saute about 30 seconds (just long enough to get the garlic flavor in the olive oil, don't let the garlic brown at this point or it will get bitter.) Add broccoli rabe and saute about 2 minutes, until starting to wilt. Add sun-dried tomatoes and hot pepper flakes and saute 2-3 minutes more, until tomatoes are hot and slightly softened and broccoli raab is tender.

While broccoli rabe is cooking, heat pine nuts for 1-2 minutes in dry pan over high heat. They should be barely starting to brown.

Arrange broccoli rabe on serving dish and sprinkle with pine nuts. Season with sea salt if desired and serve hot.

Season 2009 - Week 4 - Recipe - Green Frittata

2009-07-02T10:22:00.000-07:00

1 lb. bok choy, chopped
1 lb. fresh spinach, chopped
1 lb. zucchini, diced
1/2 c. butter
1 clove garlic (I use 6)
1/2 c. rice, cooked
4 eggs, beaten lightly
1/2 c. Parmesan cheese
Dash of salt & pepper

Preheat oven to 325 degrees. Mince garlic and saute in butter until flavored. Add 3 greens, saute until crisp-tender. (Hint: Use large pan, add zucchini and bok choy first then cover with spinach and steam for a few minutes.) Add remaining ingredients and blend.

Pour into well greased 8 inch pan. Sprinkle with additional Parmesan cheese if desired. Bake at 325 degrees for 20-30 minutes or until set. Makes 4-6 servings. A great way to sneak your vegetables to the table.

Season 2009 - Week 4 - Produce List

2009-07-02T10:21:00.000-07:00

Baby lettuce
Garlic scapes
Baby carrots
Green cabbage
Japanese turnips
Broccoli rabe
Summer squash
Bok choi

Season 2009 - Week 3 - Recipe Lacinata Kale with caramelized onions from Emeril

2009-06-21T09:52:00.001-07:00

Lacinata Kale is the elegant sister to the curly, green kale.

2 tablespoons olive oil
1 1/2 large sweet onions or white onions, thinly sliced
3 cloves garlic, thinly sliced
1 1/2 pounds Lacinata kale, middle stems removed, leaves cut into 2-inch pieces
3/4 cup chicken stock
1 1/4 teaspoons salt
1/2 teaspoon crushed red pepper flakes

Directions
In a large saute pan, over medium heat add the olive oil; when hot add the onion and cook until the onion is lightly browned, 4 to 5 minutes. Add the garlic and cook for another 1 to 2 minutes. Reduce the heat and cook for another 4 minutes or until the onions are soft and caramelized.
Add the kale to the pan, raise the heat to medium high. Add the chicken stock, salt and red pepper; cook, stirring until the kale begins to wilt, 4 minutes. Continue to cook until most of the chicken stock has evaporated and the kale is tender, another 3 to 4 minutes. Serve immediately.

Season 2009 - Week 3 - Produce Highlight - Napa Cabbage

2009-06-21T09:50:00.001-07:00

What is Napa Cabbage?

Napa cabbage (Brassica rapa pekinensis) is a member of the cabbage family that originated in China several millennia ago. It is also known by the names Chinese cabbage, celery cabbage, and Peking cabbage.
Napa cabbage grows in a compact, elongated head; the crinkled oblong leaves are wrapped tightly in an upright cylinder. The leaves of this cabbage are light green, and the stalk area below the leaves is lighter still, a pale green approaching white.
The flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes.
Napa cabbage has been grown in China since around the fifteenth century. It is an extremely popular vegetable in China today, partly due to its versatility. In Korea, which has also been cultivating Napa cabbage for centuries, it is pickled, salted, and flavored with ginger and chili peppers to make kim chi, the national dish of Korea. Napa cabbage was introduced to North America from China toward the latter part of the nineteenth century. Today, it is cultivated in countries all over the world.

Season 2009 - Week 3 - Recipe Kimchi

2009-06-21T09:48:00.000-07:00

2 1/2 pounds napa cabbage

Did You Know?
Korean families traditionally store fermented kimchi in large earthenware crocks, burying the containers underground and retrieving them as needed.

• 1/2 cup kosher salt
• a walnut-sized knob of ginger, grated
• 4 cloves garlic, crushed
• 1 bunch scallions, minced
• 2 tablespoons sugar
• 2 tablespoons crushed red chili pepper
• 2 jalapeños, minced fine

• a glass or plastic bowl
• 2 to 3 1-pint glass canning jars
• plastic wrap
• rubber bands

What Do I Do?

1. Wash the cabbage, then chop it coarsely. Toss it in a glass bowl with the salt and let it sit overnight. Did You Know?
Salt extracts water from kimchi by osmosis, making it crisp.
2. Drain the water off the cabbage and rinse it very well to remove the excess salt.

3. In a large glass or plastic bowl (don’t use metal), mix together the ginger, chili peppers, and jalapeños, and then add the well-drained cabbage. Toss the ingredients thoroughly to coat the vegetables. Save the juice that accumulates in the bottom of the bowl. Did You Know?
The garlic and chili pepper help to preserve kimchi.

4. Pack the mixture tightly in sterile glass jars and cover with the juice. Add water if necessary to acheive 3/4-inch headroom. Cover the tops of the jars with plastic wrap, secured with a rubber band. Keep the kimchi in the refrigerator for 3 days before eating.

FOOD, INC. at Film Forum in New York City

2009-06-20T18:21:00.001-07:00

FOOD, INC. at Film Forum in New York City

Shared via AddThis

Season 2009 - Produce List - Week 3

2009-06-19T21:24:00.001-07:00

· Lettuce

· Garlic Scapes

· Swiss Chard

· Japanese Turnips

· Snap Peas

· Napa Cabbage

· Spinach

Season 2009 - Week 3 - This weeks Farm Notes by John Kennedy

2009-06-19T21:23:00.000-07:00

A Personal Take on the Job at Hearty Roots

So, I’ve been working on this Ph.D. in pastoral poetry for a few years. And I came to work at Hearty Roots last May to give my mind a rest. Last summer and this one, I’ve neither taken nor taught a summer course. Not one foot has been set in an archive. I have left all the serious thinking to Momma Boss Miriam and Poppa Boss Benjamin. I blindly follow where they lead. I dumbly dig wherever they say to dig. And that suits me fine. It’s more than fine, really. But, if there’s one thing I’ve learned from reading all this pastoral poetry, it is that nerdy, aesthete navel gazers like me too often attempt to beautify farm life, ignoring the extremely hard, exhausting work that goes into growing food. It is not that beauty cannot be found in it. I certainly think it can. But, for some reason, I feel it is important to take a moment to dwell on how hard it really is.
There are plenty of things that are hard about writing a Ph.D. dissertation. It’s not worth measuring one kind of difficulty against another. But let’s it put it this way: on a good day, reading and writing without any extended breaks, I will have hit my stride by eleven or twelve at night. I feel no particular pull to go to sleep. Even if I have to wake up early the next morning, I can type with reasonable clarity well past midnight and expect to be astute the following day. On the farm, there is no typing, no pacing the house

trying to clarify a connection in my mind. For the most part, I just dig around in the earth. I do it in every kind of weather for nine or ten hours each day. And when I get home, I am lucky if I can keep my eyes open for two or three hours before I collapse. If I am up past eleven I have reason to worry about how useful I can be the next day. The dust that has saturated my socks and covered my feet and ankles over the course of the day gets dream-kicked off onto my bed sheets overnight because I am simply too bone weary to bathe on weeknights. On weekends, I do shower. Oh God! I shower and it is beautiful. There ought to be poems about that. But weekends cannot be taken lightly. The rest and rejuvenation are a necessity. I must be sure to get at least one really good, long, sober sleep. Otherwise, I’m dragging the entire next week.
I am not complaining. I believe this work should be hard. It is the way we feed ourselves. It is one of the few truly essential jobs. If that is not worth the labor, what is? And we do it ethically. We do it well. We grow great tasting, healthy vegetables while doing relatively little harm to the environment. But all of these good things are the fruits of real labor. The hardness of the job should not be passed over. The hardness seems to be part of what makes it what it is. That’s worth a moment’s consideration in a world that is ostensibly at work to make our lives less difficult.

The Brooklyn Healthy Food Campaign: Food Summer '09 - Volunteer opportunity

2009-06-16T18:53:00.000-07:00

Description:The Brooklyn Healthy Food Campaign and Slow Food NYC have joined forces to fight a health crisis of rising obesity and diabetes among children and adults. These diet-related diseases disproportionately affect certain neighborhoods where residents lack access to healthy and culturally-appropriate food

Brooklyn Food Summer '09 is an all-volunteer initiative of the Brooklyn Healthy Food Campaign (BHFC). The BHFC is a partnership of City and State governments, citywide service providers, grassroots organizations, and concerned citizens committed to improving community health and food security in the Borough of Brooklyn. This summer, these groups are joining forces to apply technical expertise, agency resources, and grassroots community organizing to make strides towards this vision.

There are three types of volunteer positions available:

1. Community Food Ambassador
The Community Food Ambassador Program will train you how to talk with your neighbors about the connections between our local food system and the health of our communities; how to help our neighbors get public benefits through programs that support employment and how we can work together to increase access borough-wide to fresh, affordable food.

2. Food Stamps/Food Cards Benefits Pre-Screening Specialist
The Food Stamp/Food Card (EBT) Benefits Pre-Screening Specialists Training Program will train 60 community volunteers to support and increase the capacity of 10 sites actively conducting pre-screenings in Brooklyn in an effort to raise enrollment rates of eligible neighbors and improve their access to fresh, affordable nutrient-dense food.

3. Food Summer Behind the Scenes Support
For volunteers excited to be a part of the Brooklyn Food Summer Campaign, who are unable to make the commitment to being a Community Food Ambassador or a Pre-Screening Specialist, we invite you to join our Behind the Scenes Support team. We are looking for folks with a wide range of skills and interest to support the campaign from researchers, writers, editors, graphic and website designers, photographers to you fill-in-the-blank.

For more information and to sign up to volunteer:
brooklynhealthyfoodcampaign.org/fs_bkgrnd.html

Season 2009 - Members contributions???

2009-06-16T18:07:00.000-07:00

Remember this is your CSA. We’d love to receive your recipe/story/writing submissions for future newsletters or if anyone has a community event or food-related event they would like the CSA to know about, email us and we can put it in the newsletter as well. saraemason@gmail.com

Season 2009 - Week 2 - Recipe - Member Contribution Melanie Neilson

2009-06-16T18:03:00.000-07:00

Ay Leeks is Good!

On an overcast Saturday morning in May I'm headed upstate to Hearty Roots Farm with my two sons and 12 fellow East Williamsburg CSA members. We are warmly welcomed aboard the bus and look forward to meeting the farmers and the farm. The invitation to the Annual Leek Planting Party, planting of 10,000 baby leeks and 14,000 seed potatoes, was hard to resist.

Earth's cool freshness and spring tints are waiting at Hearty Roots Farm after the easy ride upstate. Weather vanes, hens, roosters, and squinting farm cats. The farm crew greets us and shows us the roots, er ropes, of planting seed potatoes and baby leeks. The grey sky seems low this windy muffled morning as we place dusty seed potatoes in soft trenches. Later when the white sun is high in the sky we put in thousands of baby leeks. On a day like this, it seems all we could possibly need is given. Birdsong, yellow boxes of potatoes to plant, new friends, lunch, green shoots, more planting, later the little lamb 'baa, baa' Blackjack enchants us with a visit. Hearty Roots Farm makes being green in Red Hook look so easy.

A leek is a leek is a leek: Ay, leeks is good. Nay, pray you, throw none away. Will they be sweet and mellow? A Romantic leek? Political?The taste of an honest farm workday will return over the next 30 weeks in our CSA shares. As a farm grows in my Brooklyn kitchen, visions of the versatile, dapper leek will dance in my head: in a neon kimchi; grilled with parsley oil; served with aioli. Favorite cookery writers and thinkers Jane Grigson, Edna Lewis and Katherine Alford will inspire my deeper summer cooking as they always do.

One of the many things to like about the concept of a CSA is how it gets children and families involved in healthy lifestyles. The idea sets the humble pleasures of the kitchen in motion. My home food garden begins in a pot of rosemary in the window. Privileges, responsibility, revelations. After all, we're still in the spring of the White House Kitchen Garden initiated by Michelle Obama.

For now, wish you were here to discuss how we will eat our leeks and other vegetables this summer. Or sharing intrigue on whom we'll share our share with. Planting row upon row with the boys, green horn visitors that we are, planting what we will eventually eat. Contemplating the purr of the electric tractor's background music as conversations fade in and out over the rows. Looking closely at baby leeks, each a portrait of young sturdiness with stark white roots in bright complicated lines.

Season 2009 - Week 2 - Farm Notes

2009-06-16T17:59:00.001-07:00

Farm Notes by Benjamin

Hearty Roots was in need of some new storage space this year. As our
membership has grown, so has our need for shelter for some of our new
equipment-- a bigger cooler, another cultivating tractor-- and a
place to eat lunch together when it's raining! It sure would be nice
to build a big barn for it all, but for us, that's not an option.
Because we rent land, investing in a barn (which might last for may
decades, but is expensive to build) doesn't work out financially. So
we started weighing our options: build a less permanent structure
from wood; rent barn space; at one point sewing fitted covers for
our tractor implements was even considered.

We decided to build a shelter using a greenhouse frame. As I write we
are putting the finishing touches on our new 48' x 30' hoop structure.
It should be strong enough to withstand winter snow and wind, but it
was relatively inexpensive to build. The best part is, if we come
across other storage options down the road, we can re-purpose this as
a new greenhouse.

The other benefit of our new structure is where it came from-- after
pricing greenhouse frames from some bigger commercial operations, we
discovered a farmer in New Hampshire who has made a side-business from
building frames for other farmers. He uses better quality parts and
charges a bit less than the big guys, and we feel good about
supporting another farmer. On top of that, he delivered the frame to
us personally, and gave us tips on putting it all together.

Of course, this project was supposed to be finished two months ago,
when there wasn't so much going on in the fields-- but it's about
done now, and we're running around to keep up with all the veggies as
well. Hope you're enjoying them!

Season 2009 - Week 2 - Recipe - Spinach & Green Garlic Soup

2009-06-16T17:58:00.000-07:00

Spinach and Green Garlic Soup
Taken from www.orangette.blogspot.com

2 Tbsp. olive oil
1 Tbsp. unsalted butter
½ to ¾ lb. green garlic, thinly sliced (white and pale green parts only)
Salt
1 qt. vegetable or mild chicken broth
8 to 10 oz. baby spinach leaves
1 Tbsp. crème fraîche

Warm the olive oil and butter in a large saucepan or Dutch oven over medium heat. Add the green garlic and a pinch of salt, and cook, stirring frequently, until it is soft and translucent. Also, as the garlic cooks, you should notice that its scent changes from raw and sharp to sweeter and more mellow; that’s what you’re after. When the garlic is ready, add the stock, raise the heat a bit, and bring it to a boil. Then adjust the heat to maintain a gentle simmer, and continue to cook for about 15 minutes. Add the spinach, and immediately turn off the stove. Let it sit for 5 minutes – not too long, or the spinach will lose its color – and then, working in batches, purée the mixture in a blender. (Remember never to fill the blender more than a quarter or a third full, because the hot liquid will expand when you turn on the motor.) The soup should be a rich shade of green and very smooth.

Return the soup to the pot, and place it over low heat to rewarm gently. Add 1 Tbsp. crème fraîche and another pinch or two of salt. Taste, and adjust seasoning as necessary.

Serve warm or hot, with a drizzle of olive oil or a dollop of crème fraîche, if you like.

Season 2009 - Week 2 - Recipe - Kale Chips

2009-06-16T17:57:00.002-07:00

If you have never made kale chips, you should do so NOW! And here's how:

Tear or cut kale into bit size pieces. spread the kale out on a cookie sheet

Preheat oven to about 375*

Drizzle kale with about 2 tsp of olive oil

Sprinkle with Parmesan, Asiago or your seasonings of choice. Plus a sprinkle of kosher salt.
Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.

A little promotion for the delicious, nutritious, powerhouse of a plant that is kale:

Kale is an excellent source of vitamin C-just one cup of this cooked vegetable supplies 88.8% of the daily value for vitamin C. Vitamin C is the primary water-soluble antioxidant in the body, disarming free radicals and preventing damage in the aqueous environment both inside and outside cells. Inside cells, a potential result of free radical damage to DNA is cancer. Especially in areas of the body where cellular turnover is especially rapid, such as the digestive system, preventing DNA mutations translates into preventing cancer. This is why a good intake of vitamin C is associated with a reduced risk of colon cancer.

Free radical damage to other cellular structures and other molecules can result in painful inflammation, as the body tries to clear out the damaged parts. Vitamin C, which prevents the free radical damage that triggers the inflammatory cascade, is thus also associated with reduced severity of inflammatory conditions, such as asthma, osteoarthritis, and rheumatoid arthritis.

Free radicals also oxidize cholesterol. Only after being oxidized does cholesterol stick to artery walls, building up in plaques that may eventually grow large enough to impede or fully block blood flow, or rupture to cause a heart attack or stroke. Since vitamin C can neutralize free radicals, it can help prevent the oxidation of cholesterol.

Vitamin C, which is also vital for the proper function of a healthy immune system, is good for preventing colds and may be helpful in preventing recurrent ear infections.

Season 2009 - Week 2 - Product List

2009-06-16T17:57:00.001-07:00

Lettuce
Arugula
Kale
Spinach
Radishes
Green garlic

Season 2009 - Week 1 - Recipe suggestion Garlic Greens & Turnips

2009-06-08T19:49:00.000-07:00

Recipe suggestion from CSA Member Danielle Morgan
Chopped garlic greens, sauteed in butter and olive oil, added turnip greens until wilted, salt and pepper. Topped with shaved parmigian. Yum!

Season 2009 - Week 1 - List of What's planned - Fall

2009-06-07T09:47:00.001-07:00

Here’s the list of what was planned at Hearty Roots Farm. Please note, there is no guarantee
that any particular one will be part your Farm Share.

FALL
• Brussles Sprouts
• Cabbage
• Cauliflower
• Collard Greens
• Italian Parsley
• Kohlrabi
• Leeks
• Onions
• Parnsips
• Potatoes
• Pumpkins
• Sweet Potatoes
• Turnips
• Winter Squash

Season 2009 - Week 1 - List of What's planned - Summer

2009-06-07T09:46:00.001-07:00

Here’s the list of what was planned at Hearty Roots Farm. Please note, there is no guarantee
that any particular one will be part your Farm Share.

SUMMER
• Basil
• Bell Peppers
• Broccoli Rabe
• Carrots
• Swiss Chard
• Cherry tomatoes
• Cucumbers
• Eggplant
• Fennel
• Heirloom tomatoes
• Hot Peppers
• Leaf lettuce
• Musk Melons
• Mustard Greens
• Potatoes
• Red tomatoes
• Summer squash
• Sweet Corn
• Watermelon

Season 2009 - Week 1 - List of What's planned -Spring

2009-06-07T09:45:00.000-07:00

Here’s the list of what was planned at Hearty Roots Farm. Please note, there is no guarantee
that any particular one will be part your Farm Share.

SPRING
• Arugula
• Baby Lettuce Mix
• Baby White Turnips
• Beets
• Bok Choy
• Broccoli
• Kale
• Mizuna
• Pea shoots
• Radicchio
• Radishes
• Spinach

Season 2009 - Week 1 - Mustard Greens Recipe

2009-06-07T08:00:00.000-07:00

I'm trying this tonight.......

Ingredients

1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil

Method

1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Serves 4.

Season 2009 - Week 1 - Japanese Sweet Turnip salad

2009-06-07T07:14:00.000-07:00

Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 1

Salad greens dressed with homemade vinaigrette
Japanese turnip, skins on, ends trimmed, cut into batons or diced
Apple, quartered, cored and diced
Candied nuts

What could be more simple!

Season 2009 - Week 1 - Recipes

2009-06-06T15:24:00.003-07:00

This Bok Choy recipe has been tested and highly recommended by a Tivoli member. She used the green garlic in place of the garlic in this recipe.

Stir-Fried Baby Bok Choy with Garlic Gourmet | November 2007

by Lillian Chou

Yield: Makes 8 servings
Active Time: 35 min
Total Time: 35 min

1/3 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut or vegetable oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 pounds baby or Shanghai bok choy, halved lengthwise
2 teaspoons Asian sesame oil

Equipment: a well-seasoned 14-inch flat-bottomed wok with a lid

Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.

Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

Season 2009 - Week 1 - Recipes

2009-06-06T15:24:00.001-07:00

Arugula Salad and Figs

2 to 3 Tablespoons olive oil
1 Tablespoon lemon juice
Salt and pepper to taste
1/4 - 1/2 pound arugula
6-8 figs, quartered
1/4 cup toasted nuts, such as walnuts, pine nuts, or almonds
1/4 cup feta or Stilton, crumbled

Whisk together the oil, juice, and salt and pepper in a salad bowl. Add the arugula and figs and fold gently to combine. Divide the salad and top each serving with nuts and cheese.

You can also make arugula pesto, just replace the basil with arugula.

Season 2009 - Week 1 - Farm Notes

2009-06-06T15:23:00.001-07:00

Hello Folks,
The farm share begins anew -- time to savor the crispness of fresh veggies, the array of summer's colors and good eatin'. We have been busy in the fields prepping the soil for seeding and transplanting. There are already so many plants in the ground -- some of you got a sneak peak at potato and leek planting. Thanks to all you who helped out!

Some changes over the winter include a slightly larger field (we are leasing a few more acres than before), a slightly larger crew (six full time in addition to me and Benjamin, and three part timers), several new pieces of farm equipment and two more pick-up sites. This growth reflects an increase of about 30% as compared with our production last year.

Several folks have asked me recently how the global financial downturn has effected the farm - and I have responded with cautious confidence that since our "investments" are limited to soil fertility we have nothing to worry about. Of course that isn't completely true. But, people need to eat and we love to grow food, so I think Hearty Roots Farm is in good shape for years to come!

Enjoy the harvest,
Miriam

Season 2009 - Week 1 - Product List

2009-06-06T15:21:00.002-07:00

· Green Garlic

· Baby Lettuce Mix

· Arugula

· Bok Choy

· Japanese sweet turnips

· Mustard Greens

· Spinach

Season 2009 - Week 1 - Announcements

2009-06-06T15:21:00.001-07:00

The CSA season starts this Saturday for full shares and "A week" members only - "B week" members will start on June 13. As a reminder, distribution runs from 10AM to 1PM at the Red Shed Garden, 262 Skillman Ave.

Don’t forget to bring bags with you to collect your share. We'll also be selling some really nice first edition East Williamsburg CSA tote bags for $20 as a fundraiser for our subsidized shares.

Also—Find us on Facebook!! We now have our own Fan Page—East Williamsburg CSA.

East Williamsburg CSA

Season 2009 - Week 13 Beets ready for pickling

Season 2009 - Week 12 Recipe Peperonata

Season 2009 - Week 12 Produce List

Season 2009 - Week 12 Farm Notes by Lynn Duval, Woodstock member

Season 2009 - Week 12 Recipe Herbed Summer Squash and Potato Torte

Season 2009 - Week 13 Photos from the weekly collection

Season 2009 - Week 13 Notes from Montgomery Place Orchards

Season 2009 - Week 13 Produce List

Product List (subject to change as newsletter goes out before harvest)

Crop to Cup Coffee

Season 2009 - Week 13 Recipe Indian Spiced Eggplant

Season 2009 - Week 13 Farm Notes

A little remiss....

Season 2009 - Week 7 - Recipe Red Cabbage & Apple

Season 2009 - Week 7 - About Red Cabbage

Season 2009 - Week 7 - Recipe Cucumber Raita

Season 2009 - Week 7 - Pistil Farm Flowers

Season 2009 - Week 7 - Awesome Farm Chickens

Season 2009 - Week 7 - Notes from Montgomery Place Orchard

Season 2009 - Week 7 - Notes from the Farm by Luke Deikis

Season 2009 - Week 7 - Produce List

Season 2009 - Week 6 - Fruit Share starts

Season 2009 - Week 6 - Recipe So simple Squash Frittata

Season 2009 - Week 6 - Recipe Chioggia Beets with Raspberry Mint

Preparation

Season 2009 - Week 6 - Recipe Baked Chioggia Beet Chips

Season 2009 - Week 6 - Produce List

Season 2009 - Week 6 - Notes from Montgomery Place Orchard

Season 2009 - Week 6 - Notes from the Farm by Devin Dinihanian

Season 2009 - Week 5 - Recipe - Grilled Summer Squash

Season 2009 - Week 5 - Recipe - Beet Dip or Soup

Season 2009 - Week 5 - Upcoming event

Season 2009 - Week 5 - Farm Notes from Cara Fraver

Season 2009 - Week 5 - Produce Highlight - Radicchio

Preparation

Season 2009 - Week 5 - Produce List

Season 2009 - Week 4 - Recipe - Carrot Dip

PLEASE HELP -- Canned/Dry Goods Drive

Season 2009 - Week 4 - Farm Notes from Margaret DeBona

Season 2009 - Week 4 - Produce Highlight - Brocolli Rabe

Season 2009 - Week 4 - Recipe - Green Frittata

Season 2009 - Week 4 - Produce List

Season 2009 - Week 3 - Recipe Lacinata Kale with caramelized onions from Emeril

Season 2009 - Week 3 - Produce Highlight - Napa Cabbage

Season 2009 - Week 3 - Recipe Kimchi

FOOD, INC. at Film Forum in New York City

Season 2009 - Produce List - Week 3

Season 2009 - Week 3 - This weeks Farm Notes by John Kennedy

The Brooklyn Healthy Food Campaign: Food Summer '09 - Volunteer opportunity

Season 2009 - Members contributions???

Season 2009 - Week 2 - Recipe - Member Contribution Melanie Neilson

Season 2009 - Week 2 - Farm Notes

Season 2009 - Week 2 - Recipe - Spinach & Green Garlic Soup

Season 2009 - Week 2 - Recipe - Kale Chips

Season 2009 - Week 2 - Product List

Season 2009 - Week 1 - Recipe suggestion Garlic Greens & Turnips

Season 2009 - Week 1 - List of What's planned - Fall

Season 2009 - Week 1 - List of What's planned - Summer

Season 2009 - Week 1 - List of What's planned -Spring

Season 2009 - Week 1 - Mustard Greens Recipe

Method

Season 2009 - Week 1 - Japanese Sweet Turnip salad

Hands-on time: 10 minutesTime to table: 10 minutesServes 1

Season 2009 - Week 1 - Recipes

Season 2009 - Week 1 - Recipes

Season 2009 - Week 1 - Farm Notes

Season 2009 - Week 1 - Product List

Season 2009 - Week 1 - Announcements

Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 1