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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 17,  Oct 2, 2014


Fresh from the Field: 
Our 17th week's share

From Farmer Ted: This lovely weather has prolonged our tomato and pepper harvest. Next week we’ll get more of the same, along with carrots. The sweet corn should keep coming, too, as long as a killing frost holds off. 
  • Sweet peppers
  • Chiles
  • Tomatoes
  • Acorn squashes
  • Yellow onions
  • Red or yellow potatoes
  • Green leaf lettuces
  • Your choice of Red Russian kale, bok choy and Swiss chard
  • Eggplants or sweet corn
  • Fruit shareholders will receive prunes from Yonder Farm.

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Please note: There will be a cooking demonstration at this Thursday's distribution. 
A Letter from our Farmer Ted

It has been a joy to be working in the out-of-doors this week. Just the week before I had pulled out my flannel-lined work pants to weather the near freezing temperatures we had been waking to. We covered everything tender just the week before with floating row covers, virtually turning the farm white. We’ve harvested in the snow in October in past years, and I had become concerned that we were heading for that kind of October. But today I had to dig out my ball cap to keep my head from overheating. It’s a return to late August. In addition to being warm, it’s been dry. Jan and I spent this week running irrigation lines around the farm. Earlier today we watered the fall greens and carrots and next year’s strawberries. Now we are irrigating the greenhouse greens that will be part of shares in late October and in the early winter. The colors are lovely, the forecast is for more mild weather, and we seem to be keeping up with the work - a perfect start to fall.

Have a great week, Ted 

Baked Kale Mac-and-Cheese
From Bon Appétit

Serves 4-6 

1 T unsalted butter
1 T all-purpose flour 
1 cup whole milk
1 head of kale
2 cups elbow macaroni
2 handfuls breadcrumbs
parmesan of desired amount

1. Make a béchamel by melting butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook, whisking, until mixture thickens and coats the back of a spoon, about 5 minutes.

2. Blanch leaves from kale and purée in a blender or food processor until smooth. Stir kale into béchamel sauce.

3. Boil the macaroni; drain. Transfer to an 8x8x2″ baking dish and pour sauce over.

4. Sprinkle with a mixture of breadcrumbs and
grated Parmesan.

5. Bake in a 375° oven until warmed through and browned on top, about 25 minutes. Serve.
Onion and Red Pepper Confit
From Food52 

Serves "never enough"
2 generous T olive oil
1 large vidalia or other sweet onion, cut into approximately 1 inch pieces
3 red (and yellow) bell peppers, roasted, skins removes, and cut into 1 inch by 1/2 inch (approx) pieces
2 cloves garlic, finely chopped (but not too fine)
1 generous pinch of salt
2-4 T sherry or red wine vinegar
1/2 t smoked paprika
salt and pepper to taste

1. In a large skillet, heat olive oil over medium heat. Add onions, peppers and garlic, and saute, stirring frequently, until softened. You might need to raise the heat somewhat, because you want everything to brown.

2. Once the vegetables have started to brown, stir in just enough vinegar to deglaze the pan and scrape up the fond on the bottom of the pan. Stir in paprika, reduce heat to very low, cover, and continue to cook, stirring occasionally, until the vegetables are browned and caramelized. Taste and add salt and pepper as needed. Serve.

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