NEWSLETTER

THE HIGH SCHOOL FOR PUBLIC SERVICE YOUTH FARM

Farmer Column
Schools Back! And we couldnt be more thrilled. We had a week without the youth, after our summer program ended (before school started last Thursday), and their presence was really missed. The new school year brings excitement about new ways of uniting the farm and the school. W e are so excited to meet all the new freshman and to welcome the new school in the building, Brooklyn Institute for Liberal Arts. We are continuing our Go Green class, this year taught by returning math teacher Ms. Feidel, while Mrs. Bissesar is away on maternity leave. Tanzania Roach, our Youth Coordinator will be assisting with the class, leading lessons on everything from nutrition, migrant worker rights, and environmental effects of conventional agriculture - and of course lots of hands on growing. The class is an elective class running all year and is held half on the farm and half in the classroom. The farm is here as an outdoor classroom for all types of classes. There are certain topics that can directly be taught using the farm as a lab, such as lessons on botany, geology, ph etc, and other classes that the farm works as a beautiful and peaceful alternative space to the classroom. Dont be surprised if you come by and see a gym class doing yoga on the farm, or an art class drawing plants. We are very sorry that we were not able to hold are market last week, or distribute our produce this week. The Department of Education is currently working to set policies for school gardens and has asked us to hold off on our produce distribution while some of the details are worked out. We hope to be able to share the bounty of the farm with you very soon. Eat Well and Be W ell, Farmer Bee

Farm News and Notes

Community Volunteer Day Saturday, September 15th, 10am-2pm Join us at the Farm and get your hands Dirty! Please bring a healthy lunch, a water bottle, and work clothes. No open toed shoes or sandals. Youth under the age of 13 must be supervised by an adult. Have an extra refrigerator? If you would like to generously donate an unwanted or extra refrigerator to the HSPS Youth Farm, please let us know! Remember: You can always come join us for volunteer work during our farmers market - Wednesdays from 2:30 to 6:30.

Week 1 June 20, 2012 www.hspsfarm.blogspot.com Week 13 September 1 0, 2012 www.hspsfarm.blogspot.com

Flower of the week

Featured Vegetable: Beets

Snapdragon - Antirrhinum majus These beautiful, vibrant flowers are native to rocky Mediterranean areas of Europe and Northern Africa. Any guess as to how they got their name? The Latin name for snapdragon is Antirrhinum majus.

Anti in Greek means like, and rhinos means snout. The common name Snapdragon most likely came from the fact that you can open the dragons jaw by squeezing the sides of the blossoms in just the right place to make the mouth open and close. Try it! Snapdragons are perennial plants (meaning the come up every year) but they are often sold in stores as cool-season annuals. They come in tall and dwarf varieties. They love full sun and can provide color all season long. Snapdragons also make excellent cut flowers the erect spikes are covered with buds that open from the bottom to the top. The gradual opening of the buds provides color for an extended period of time. Trivia: - In 1994 the National Garden Bureau named the snapdragon the flower of the year. - Thomas Jefferson was the first American writer to document use of the snapdragon. He first became familiar with the flower at his Virginia childhood home and later requested its being planted at Monticello, according to the Monticello.org website.

RECIPE: Tangy Buttered Beets and Beet Greens with Dijon

Ingredients: 1 1/2 pound beets, with stems and greens attached 6 tablespoons water 2 tablespoons butter 2 tablespoons Dijon mustard Salt and pepper, to taste Method: Roughly chop beet greens and transfer to a small bowl. Cut stems into 1-inch pieces and transfer to a large bowl. Peel and cut beets into 1-inch chunks then transfer to bowl with stems. Bring water to a boil in a large skillet over medium high heat. Add beets and stems, cover and cook until somewhat tender, 5 to 7 minutes. Uncover, sprinkle greens over the top, cover and cook until beets, stems and greens are tender, adding more water if needed, about 5 minutes more. Remove from heat, toss with butter, Dijon, salt and pepper and serve hot, at room temperature or cold.

Summer sunflowers in bloom! Left: Youth from the Just Food cooking demo group prepare a delicious dish for the market. Youll see them at our market throughout the fall!

Week 1 June 20, 2012 www.hspsfarm.blogspot.com

Week 13 September 10, 2012 www.hspsfarm.blogspot.com