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

Summer Season Newsletter 8, 31 July 2014


Fresh from the Field: 
Our eighth week's share

  • Tomatoes
  • Lettuce
  • Sweet peppers
  • Bok Choy, Purple Kale or Yukina Savoy
  • Cabbage
  • Cucumbers
  • Squashes
  • Sweet yellow onions
  • Sweet corn or snap beans
  • Fruit shareholders will receive Yonder Farm blueberries.
  • Flowers are as yet to be determined. 

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A Letter from our Farmer Ted

Save the date: The annual Open House at Windflower Farm will be held the weekend of August 23-24. Details to come.

My oldest son, a young hired man, and I have begun building a small equipment barn – a shed, really - and my nephews have come to work with us. Their dad was raised on a dairy farm, but they’re suburban kids. They are twins, and they are headed off to college this fall where they will both study engineering. A small barn seemed like a good starter project. We poured the footings late last week, and will erect the posts and girts this week or next. If all goes according to plan, we’ll have the building completed before our open house next month, which would be great because putting our equipment and supplies inside would really improve the look of the place.

Here’s a list of other things we’d like to accomplish this week. Weed the fall beets and carrots; weed the pathways between the peppers, chiles, eggplants and squash beds; harvest the garlic and the early onions; finish trellising the grapes; mow the paths between the blueberries; mow down the old strawberry foliage and the weedy edges of all the fields; irrigate the crops grown on mulch; field-seed greens and French Breakfast and Watermelon radishes; and, of course, harvest, wash and deliver this week’s vegetables and cut flowers.  

Have a great week, Ted

Resourceful Ratatouille
Created and contributed by our Member Erica Basco
Serves 2
1/2 cup brown rice
1 cup water
1 teaspooon ground flaxseed
1 small yellow squash or zucchini, sliced
3-4 leaves with stems of swiss chard, chopped roughly
1/2 onion, chopped
1 ripe red tomato, chopped
2 cloves of garlic, chopped
handful of fresh basil, chopped
pinch of oregano
salt and pepper
olive oil
1. Combine rice and water, bring to a boil, and simmer, covered for 20-25 minutes. Add flaxseed at the last minute.
2. In a large skillet, sauté onion, zucchini, and tomato. Add garlic after a minute. Add swiss chard after a few minutes.
3. Season with salt and pepper and add remaining spices.
4. Combine with rice and eat!
Cucumber Peel Kimchi
From Purple Kale Kitchenworks in Brooklyn

1/2 pound Persian or Kirby cucumbers, about 8, cut as described below
1 teaspoon salt
1 small clove garlic, chopped to a paste
1 1/2 teaspoons rice vinegar
1 teaspoon ground dried red pepper
green stalk from 1 small scallion, sliced very thin
1/2 teaspoon toasted sesame seeds

To prepare cucumbers:
1. Cut off a cucumbers at each end to stand upright and steady on a cutting board. With a small knife, make four slices down the sides of each cucumber, taking the peel off in four wide strips. Try to leave the most of the flesh behind. Take the peel strips and cut them into matchsticks.
2. Place in a small bowl; toss with salt and set aside for 10 minutes.

Meanwhile, combine garlic, vinegar, red pepper, and scallion.
1. Strain cucumbers well from their self-made brine and toss with this mixture.
2. Let stand another 10 minutes before adding sesame seeds.

The pickles are ready to serve, or you may store them in the refrigerator. They will remain crisp and bright for a few days, but delicious for weeks.

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