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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 19,  Oct 23, 2014


Fresh from the Field: 
Our 20th week's share

  • fennel
  • garlic
  • the last of the herbs
  • pie pumpkin
  • yellow onions
  • assorted potatoes
  • bunched carrots
  • sweet peppers
  • an eggplant
  • lettuces
  • Swiss chard
  • Dinosaur kale
  • bok choy
  • Fruit shareholders will receive apple cider from Borden Farm and Bosc pears from Yonder Farm.

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A Letter from our Farmer Ted

Puddles were covered in a thin layer of ice this morning, and once again we’ve pulled out the woolies and flannel. Last week’s rain and wind have blown many of the brightest leaves off the trees here, but there are still lovely splashes of yellow and orange on the hillsides. I spent yesterday with friends (and fellow CSA farmers) on a mountain lake in southern Vermont where all of the leaves have dropped, giving us a taste of what the next five months will look like. We talked about how pleasant it was to be nearing the end of the farming season. Our talk of farming was interrupted by a young moose that we watched swim across the lake, chased perhaps by coyotes. Farmers have been wrapping up their harvests throughout the region. Vegetable farmers are bringing in their storage crops. We’re still plugging away on our carrots and leeks. The apple crop, I’m told, has been disappointing to fruit growers. Quality and flavor are fine, but yields have been low because of the cold winter. Grass farmers have enjoyed the mild fall, and their pastures, which are a beautiful kelly green, have begun to stand out in the landscape now that leaves are disappearing from field borders. Dairy farmers have begun to harvest the corn crops that will feed their cows through the winter, and the open fields have made deer, foxes and turkeys more visible.    
For most sites, this is the last fruit week, although for sites that didn’t get fruit when the truck broke down in August, your final delivery will be next week. Next week, we’ll send leeks and Delicata squashes and red onions. We’ll send more greens and carrots. And, if all goes well, we’ll send sweet potatoes from our friend Tim at Laughing Child Farm.

It’s time to sign up for your winter share! Details are below. A link to the signup form will be available soon. Our annual survey, with which we ask you to tell us what you’ve liked and what you’d like to see improved about the CSA, will be coming next week.

Winter share. Our summer season will come to an end in a couple of weeks. But that doesn’t mean you have to stop getting some of your vegetables or local fruits and eggs from us. Once a month on four Saturdays during the fall and early winter, we assemble a one-bushel box that consists of greens, storage vegetables and fruits and some kind, along with a little treat. Each year we get a little better - we’ve been growing hardy winter greens in our unheated winter greenhouses for more than ten years, and we’ve built a new vegetable storage and packing building this year to help maintain crop quality (and to give the staff a warmer place to work!). Each month you’ll get approximately 2 lb. of our organically grown hardy greens, including arugula, tatsoi, spinach, kale and Swiss chard. You’ll also get 8-10 lb. of our storage vegetables, including carrots, red and yellow onions, potatoes, beets, leeks, sweet potatoes and more, plus 4-6 lb. of fruits, usually from the Borden Farm. And, depending on the month, you’ll get one of the following: maple syrup, honey, apple cider, our own frozen strawberries or preserves from neighboring producers. We’ll also reach out to friends and neighbors in our organic farming community to fill in odds and ends, including black beans from John Sats and celeriac from the new farm belonging to a member of our staff. An optional egg share from neighbors raising free-range hens is also available. We’ll send a signup link very soon.   

Have a great week, Ted

Tastier Toasted Pumpkin Seeds
from Bon Appetit

eeds  from one pumpkin
1 T olive oil
Salt and pepper
1/2 t each Turmeric and chile powder 
 or 1 t Za'atar and 1/2 t finely-grated lemon zest
 or 1/2 t Aleppo pepper 1/2 t ground cumin
 or 1/2 t ground Szechuan peppercorns
 or 1 T sugar and 1/4 t cinnamon

1. Scrape seeds and any attached fibers from pumpkin using a large metal spoon. Place seeds in a colander and rinse well to help separate seeds from fibers. Set seeds aside. Cook seeds in a medium saucepan of boiling salted water until beginning to look translucent, 5-7 minutes. Drain and transfer to a paper towel-lined baking sheet; pat well to dry. 

2. Preheat oven to 425°. Spread seeds on a rimmed baking sheet, toss with olive oil, and season with salt and pepper. Roast until golden and crisp, 12—15 minutes. After seasoning seeds with olive oil, salt, and pepper, toss with one of the seasoning combinations. Enjoy!

Millet and Red Pepper Polenta
from NYT Cooking

2 red bell peppers, roasted
1 c millet
4 c water (or stock)
1 t salt
1 T butter (more to taste)
⅓ c freshly grated Parmesan
Freshly ground pepper

1. Preheat oven to 350 degrees. Peel, seed and dice roasted peppers.

2. Season with a little salt if desired and set aside.

3. Heat a 10-inch cast iron skillet over medium-high heat and add millet. Toast, stirring or shaking the pan, until grains begin to pop and smell toasty, sort of like popcorn. Add water or stock and salt.

4. Transfer pan to the preheated oven. Set timer for 25 minutes. When it goes off, stir in peppers. Bake for another 20 minutes. Stir in butter and if there is any liquid remaining in the pan, bake for another 5 to 10 minutes, until millet is thick and no more water or stock is visible in the pan. Remove from oven and stir in Parmesan. Serve right away or allow to cool in the pan, or spread in a small sheet pan, baking dish, or cake pan if desired. When it is solid, cut into squares, slices or rounds, which you can grill, fry, or layer in a gratin. 

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