Week #3, July 6th 2011

High School for Public Service Youth Farm

C.S.A NEWSLETTER

This weeks share contains a new crop for the Youth Farm, Broccoli Raab! We were not originally planning on planting any, but then found out that its the favorite of one of the farms best friends, our amazing custodian Anthony. Anthony has been a huge supporter of the farm since we started, and is always there to help us out and get us out of binds. We are very grateful for him; and hope that you will be too once you try the delicious raab. You might notice something else new on the farm today our summer youth! We are lucky to have 12 amazing youth working with us at the farm this summer. They will be learning about all aspects of urban agriculture as well as creating healthy food focused media campaigns to pass on the good word. We believe that everyone makes decisions about their food choices based on their knowledge about cooking and nutrition, time, and access to healthy choices. Our youth will be helping to teach about healthy cooking by cooking up tasty treats for everyone to try during our farmers markets on Wednesdays. This week we have the wonderful Tree making some magic with our produce, please stop by to try the treats and pick up a few tips from a pro. Eat Well & Be Well, -Elizabeth Bee Ayer & Stacey Murphy

Please keep in mind that this is a list of our predicted harvest.

YOUR SHARE THIS WEEK:

Cabbage, Callalloo, Broccoli Raab, Carrots, Garlic, Oregano or Mint

Volunteer Next Saturday: July 15th from 10-4. Get your hands dirty and learn about sustainable agriculture. Molly is still looking for one more person to join the flower CSA! Ask Molly this wednesday for more information or pick up an application at the farmers market table. Flower Farm Tour:join Farmer Molly and flower apprentices today, July 6th, from 5:30-6:30. Learn what weve been up to for the past couple months and what flowers you can expect in your shares in the months to come! Bring your friends and family!

NEWS & NOTES:

Cabbage & Carrot Slaw Ingredients: 1/3 cup white wine vinegar 1 to 2 tablespoons sugar (optional) 1 clove garlic, finely chopped 1/8 teaspoon ground cumin 1/8 teaspoon dried oregano 1/8 teaspoon dry mustard 4 cups finely shredded green and red cabbage 2 cups shredded carrots 1 cup thinly sliced green onions Salt and pepper to taste Directions: In a large bowl, whisk together vinegar, sugar, garlic, cumin, oregano, and mustard just until sugar is dissolved. Add cabbage, carrots, green onions, salt and pepper and toss gently to combine. Cover and chill for at least four hours before serving.

www.HSPSFarm.BlogSpot.com
600 Kingston Ave, Brooklyn NY 11203

For more info email Bee@bkfarmyards.com

HSPS YOUTH FARM C.S.A. NEWSLETTER #3 July 6th 2011

After so many of you asked about the carrot leaves last week, we decided that carrots would be the perfect vegetable for this weeks fun facts section. After many hours of long, grueling research we discovered that carrot leaves can be added raw to soups, salads and sauces and are very rich in minerals, protein and vitamins. The tops are also antiseptic and can be juiced and used as mouthwash. The carrot itself is a root vegetable originating from the Middle East and central Asia. There are over 100 varieties of carrots, ranging from very long (3 feet) to very short (1/2 inch), making the ones we have here on the Youth Farm seem like a fairly. Carrots are an excellent source of vitamin A and potassium; however, in order to obtain all of these nutrients to their full potential it is important to thoroughly chew your carrot. Carrots can help to maintain good eye sight, can be beneficial to the liver, and when grated, can be applied as a compress to burns for a soothing effects.
-Credit: The Visual Food Encyclopedia

FUN FACTS ABOUT: CARROTS

Sauted Garlic Broccoli Rabe Ingredients: 2 bunches broccoli rabe 2 tablespoons extra virgin olive oil 4 medium garlic cloves, peeled and minced 1/2 teaspoon crushed red pepper Freshly ground black pepper (optional) Sea salt, to taste Directions: Boil several quarts of water to boiling. Remove any tough or damaged outer leaves of broccoli rabe. Peel thick, lower stems from broccoli rabe. Tear broccoli rabe into large pieces. Clean broccoli rabe in a large amount of cold water until all dirt is removed. When water is boiling, place broccoli rabe pieces in colander and pour boiling water over them to scald. Drain broccoli rabe well and set aside. Meanwhile, heat extra-virgin olive oil in a saut pan over medium heat. Add garlic and crushed red pepper. Saut garlic until browned. Be careful not to burn garlic! Add broccoli rabe to the pan and toss to coat with garlic/pepper mixture and heat through, around 2 to 3 minutes.

Its incredible to think that together we are embarking on a unique project the very first cut flower CSA in which consumers are linked directly with NYC-grown flowers (and their farmers). This direct relationship runs contrary to the reality of commercial flower farming, which, as an industry, has largely been exported overseas to countries like Ecuador and the Netherlands, and largely involves the exploitation of the rural poor who provide low-cost farm labor due to lack of better alternatives, and the long distance overseas shipment of industrially-grown flowers. The wonderful thing about farming is that in some sense, you are always an apprentice. Im always learning about new varieties to grow, about how to improve efficiency on the farm, about new diseases and insects, and new ways to engage the community and build education into the farming. This season is no exception. The flower apprentices and I will undoubtedly be provided with many learning opportunities as we grow 55+ varieties of cut flowers from now through November. To better acquaint yourself (and your partner/friends/family) with the joy and intricacies of growing cut flowers in an urban setting, please join us for a flower farm workday later this season. We also invite your feedback about the flowers you like, and why. This will inform our crop planning in the fall for next season. -Molly
MEET YOU FARMER

FLOWERS ON THE FARM!

Julie comes to the farm apprenticeship program with no farming experience. Originally from Baltimore, Julie moved to New York after teaching in West Philidelphia through the Americorps program. She has since started her graduate degree in social work at Columbia with plans of starting her career in food justice after she graduates. Julie loves researching for good recipes and responsible for the recipes youll find in the newsletters each week. She also enjoys harvesting our carrots and sage and looks forwards to making salsa with the tomatoes, hot peppers, and tomatillos that we will be harvesting later in the season. sponsored by:

Julie Smyth: Farm Apprentice