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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 11, 21 August 2014


Fresh from the Field: 
Our eleventh week's share

  • Genovese Basil
  • Tomatoes
  • Crisphead Lettuce 
  • Swiss Chard
  • Sweet Peppers
  • Cucumbers
  • Eggplant or cucumbers or squashes (depending on schedule)
  • Yellow Walla Walla Onions
  • Sweet corn or beans (depending on schedule)
  • Fruit shareholders will receive Pete's plums. 

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A Letter from our Farmer Ted

A word of clarification regarding our sweet corn delivery schedule: We are aware that many of you share shares, and that it’s most often done on an every other week basis. We’ll send sweet corn as often as possible, but when we don’t have enough we will send it in such a way that the even week shares contain corn at the same frequency as the odd week shares. In some cases that might mean corn for two weeks in a row, followed by two weeks without corn, followed by two more weeks of corn, and so on. The season will last throughout September.

Cool weather has prevailed through much of the summer, making for wonderful working conditions for the farm staff. But our cucumber and squash crops have finally slowed, our peppers have refused to develop color, and our basil is convinced the season is nearing its end (think about tucking some away, perhaps in the form of a frozen pesto). Our tomatoes should last throughout September, but late blight, which is on tomatoes and potatoes on farms all around us, threatens our harvest. The disease thrives in cool, wet conditions. So far, we’ve seen no sign of the disease here.    
I remind you to save the date: The Annual Open House at Windflower Farm will be held on the weekend of August 23-24. Please join us for a Saturday mid-day tour of Windflower Farm, a wine, beer and cheese hour with local music and brews, and a potluck super with CSA members from all over the City and the farm staff. Hang out with Nate’s chickens and ducks, visit the sheep pen, or check out our many tractors. You are welcome to camp on the farm (most people do) and to enjoy the campfire and the star-filled sky, or stay at one of the nearby motels or B&Bs. We will make breakfast for you on Sunday morning, after which you might go for a swim in the Battenkill River, tour Victory View Winery, attend the Washington County Fair or the Cambridge Farmers’ Market, go to the horse races at the historic track in Saratoga, head up to the Battenkill Creamery for an ice cream sundae, or visit the new Argyl Brewery store. Bring a tent and sleeping bags, good footwear, and a dish to pass. Bring an instrument for around the campfire. Please RSVP with the number of people in your party to I hope to see you here. The Windflower Farm address is 585 Meeting House Road, Valley Falls, NY 12185. 

Have a great week, Ted  
Windflower Farm's Daren, Mackenzie, and Andrea harvest tomatoes.
Transplanting fall broccoli at Windflower Farm.


Stir-Fried Iceberg aka Crisphead Lettuce
From Saveur, adapted from The Wisdom of the Chinese Kitchen (Simon & Schuster, 1999) by Grace Young.
Serves 4.

1 tsp. soy sauce

1 tsp. sesame oil
1 tsp. rice wine or dry sherry
¾ tsp. sugar
½ tsp. freshly ground black pepper
1 ½ tbsp. peanut oil
4 scallions, cut on the diagonal into 1" pieces
3 cloves garlic, thinly sliced
½ medium head iceberg lettuce, cored, outermost leaves discarded, inner leaves torn into 4"-wide pieces
Kosher salt, to taste

In a small bowl, combine soy sauce, sesame oil, rice wine or sherry, sugar, and pepper; set sauce aside.

Heat a 12" skillet over high heat. Add peanut oil, half of the scallions, and garlic and cook until garlic is golden, about 5 seconds. Add lettuce; cook, stirring occasionally, until lettuce softens slightly, about 1 minute. Drizzle in sauce and cook until lettuce is just coated with the sauce, about 1 minute. Season with salt, divide between 4 bowls, and garnish with remaining scallions.
Swiss Chard and Chipotle Tacos
From Saveur

Serves 4.

2 tbsp. olive oil

1 onion, quartered and thinly sliced
2 cups thinly sliced cremini mushrooms
2 cloves garlic, finely chopped
1 tbsp. soy sauce
2 chipotle peppers in adobo sauce, seeds removed and finely chopped, plus 1 tsp. adobo sauce
2 ears corn, kernels removed (or 1¼ cups thawed, frozen corn kernels)
1 bunch Swiss chard, stems removed, and leaves cut into ½-inch ribbons (about 3 cups)
Kosher salt and freshly ground black pepper, to taste
Warm corn tortillas, chopped cilantro, sour cream, and lime wedges, for serving


Heat olive oil in a 12" skillet over medium-high heat. Add the onion and cook until slightly caramelized, 6-7 minutes. Add the mushrooms and garlic and cook until mushrooms are browned, about 5 minutes. Stir in soy sauce, chipotle peppers and sauce, corn kernels, chard, salt, and pepper; cover pan with lid and cook, stirring occasionally, until chard wilts, about 5 minutes. Spoon mixture into tortillas and top with cilantro and sour cream. Serve with lime wedges, if you like.


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