Thursday, July 2, 2009

Season 2009 - Week 4 - Recipe - Carrot Dip


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

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

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

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

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

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

Sunday, June 21, 2009

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

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.