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Newsletter 078
Newsletter 078
NEWSLETTER
Hello! This weeks CSA is very exciting, its the first callalloo share of the year! Callalloo is our favorite green on the Youth Farm, and judging on the response at our weekly farmers market, the fave of the neighborhood too. We think after you cook it up, you will fall in love with this tender and super super healthy green too.
have it complete in the next week or so. Please come and take a look, and if you have an hour to share, lend a hand!
I also want to let everyone know, that this past week was Anita Singhs last week with us at the farm. Anita started as a volunteer and quickly became an invaluable asset to the farm, teaching the Go Green! class and leading our summer youth program. She will be continuing on with her passion for youth education, as a biology teacher in Colombia, including a class on sustainable gardening. We will miss her and wish her all the best on her new adventures in far-away lands.
This Weeks Share: Callalloo Collards Kohlrabi Leeks Lettuce Radish Basil or Parsley Thyme
PROGRAM HIGHLIGHT: We have been watching with anticipation to see if all the nematodes we spread on the farm are doing their jobs and killing the symphylans. We seem to have some positive responses, as some of our plants have burst into action, growing twice as much in the last week as they did in the last 2 months. Thank you for your patience. We know that the shares had varied a little more from our plan then we hoped, and a lot of our veggies will be very late this year. Another exciting piece of news is the installation of our drip irrigation system. Last Saturday our youth learned all about irrigation, from preserving the turgidity in the vacuole of the plants cells, to how to set up a drip system. We are still working on it slowly, but hope to
www.HSPSFarm.blogspot.com
NEWSLETTER
CALLALLOO!
One bunch of callalloo One large onion, sliced thin A few garlic scapes or cloves of garlic, chopped cup of coconut milk Habanero pepper sauce Salt and pepper to taste Olive oil
Cut up the callalloo leaves as you like, and slice the stems up small. Heat up oil in a pan and throw in the onions. Cook down till just about to caramelize and then add the garlic and pieces of callalloo stems. Let cook a few minutes, till garlic is soft, then add the rest of the callalloo. Cook until the callalloo is wilted. Add coconut milk, pepper sauce, and salt & pepper to taste. Cook till coconut milk simmers and loses its volume. YUM!
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