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Bringing fresh, local, and affordable produce to the Central Brooklyn Community of Bed Stuy, Crown Heights, and surrounding areas

Summer-Fall Season Newsletter 18,  Oct 9, 2014


Fresh from the Field: 
Our 18th week's share

  • Carrots
  • Tomatoes
  • Corn or Onions
  • Potatoes
  • Peppers
  • Lettuces
  • Chiles
  • Squashes
  • Your choice of greens
  • Fruit shareholders will receive Empire apples from Yonder Farm.

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A Letter from our Farmer Ted

Fingers crossed, peppers, sweet corn and beans might still be available next week, but temperatures have become cold, and the tender crops are winding down quickly. This is probably the last of the tomatoes, in part because we have been ripping out the very sad old vines in order to plant greens for the winter share. I hope you’ve enjoyed them. Next week you’ll get fennel and garlic in addition to many of the items in this week’s share. The Borden’s apple cider is coming soon.

Have a great week, Ted 

Carrot Soup with Tahini and Chickpeas

From Smitten Kitchen

Soup Ingredients
2 tablespoons (30 ml) olive oil
2 pounds (905 grams) carrots, peeled, diced or thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1/4 t ground coriander
1/2 t ground cumin
1/2 t table salt, plus more if needed
Pinch of Aleppo pepper or red pepper flakes
4 c (945 ml) vegetable broth

Crisped chickpeas Ingredients
1 3/4 c cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels
1 generous T (15 ml or so) olive oil
1/2 t coarse salt
1/4 teaspoon ground cumin

Lemon-tahini dollop Ingredients
3 T (25 grams) tahini paste
2 T (30 ml) lemon juice
Pinch or two of salt
2 T (30 ml) water

Pita wedges, garnish Ingredients
A few large pitas, cut into 8 wedges
Olive oil, to brush pitas
Za’atar (a Middle Eastern spice-herb blend) or sesame seeds and sea salt to sprinkle
2 T flat-leaf parsley, coarsely chopped

Heat two T olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.

Meanwhile, heat your oven to 425 degrees F. Toss chickpeas with one T olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly.

Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.

Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency.

Spread pita wedges on a second baking sheet and brush lightly with olive oil. Sprinkle with za’atar or a combination of sea salt and sesame seeds and toast in oven with chickpeas until brown at edges, about 5 minutes.

Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley. Serve with pita wedges. 

Regrow (Romaine) lettuce

From TakePart

1. Fill a small container with half an inch of water, and drop the unused bottom or stump of a head of lettuce inside.

2. Place in a cool, bright spot.

3. Wait a few days, replacing the water every other day, until the new lettuce grows.


Our CSA is a partnership between the Central Brooklyn Community and the New York City Coalition Against Hunger (NYCCAH). 

If you have any questions or concerns, please call Carrette at 212.825.0028 ext. 217 or email