THE YOUTH FARM at the High School for Public Service

NEWSLETTER

Week of July 29th 2013

August already! Well, just about. Things are well on

the Youth Farm. Its incredible how the farm transforms in just a few months, from an easy 360 view unobstructed by much else besides our hoop house and tall Sweetgum trees, to a lush landscape pocked with tiny forests of 8 tall Sunflowers, ever- higher climbing tomato plants, bushy eggplants, and vining cucumbers. Its harvest season! Im sure those of you who also shop at farmers markets have noticed its really summer! My own weekly trip to my neighborhood farmers market found me shelling out way more cash than usual as I couldnt help but try some of the awesome variety of specialty peppers, heirloom tomatoes, seasonal fish and herbs On another slightly related note, I save my compost throughout the week in my freezer and then hand deliver it to my local farmers market. Every week I meet my neighbors at the line of special trash bins that Greenmarket designates for your home food/flower waste, and it feels great to share in a somewhat personal weekly event with people I dont know. All of our food scraps combine and are then processed by a local organization somewhere in the city. I love the fact that I am reducing my household waste, and that my trash barely smells! If you are curious about composting, want to do it at home but are not sure where you can bring your scraps, look here: http://www.grownyc.org/compost/locations. Since the mayor is proposing citywide composting, its a great time to experiment with the current composting initiatives, if you arent already! FARMER MOLLY

IN YOUR SHARE THIS WEEK!

COLLARDS CUCUMERS HOKUREI TURNIPS SORRELL MALABAR SPINACH OR PERPETUAL SPINACH SAGE MINT BEETS CHILI PEPPERS CERCI GREEN ZEBRA TOMATOES (YES, THEYRE RIPE!)

Of Special Note: Specialty Spinach! Spinach as we commonly know it (Spinacia oleracea) is in the goosefoot family (Chenopodacea family, like chard and beets) is a cool season crop that is very sensitive to hot temperatures and long days. So during the summer we grow 2 alternative "spinaches, Perpetual Spinach and Malibar Spinach. Perpetual spinach is actually a variety of chard that was bread to be planted densely and cut small. It was bred in California in the 60s, and is not commonly known on the east coast. Malibar Spinach (Basella alba) also known as asian spinach, or climbing spinach, or phooi, is a tropical perennial vine. Its a semi succulant: you will notice its thick leaves and slight muscogenous texture. Its most common in southern Indian and Bangladeshi cuisine. You can use both alternative spinaches as you would Spinacia oleravea, either raw or cooked up. Both have high amounts of Vitaman A & C and of course Iron! Cerci: Bitter Melon Leaves. Cerci are the leaves of

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THE YOUTH FARM at the High School for Public Service

NEWSLETTER
Voila!

Week of July 29th 2013

the bitter melon plant (Momordica charantia).

Bittermelon is a type of squash that is most commonly grown in east asia, the carribean and parts of Africa. It is grown both for its bitter cucumber-looking fruit, and its pungent bitter leaves for medicinal purposes. The leaves can be made into a strong tonic by submerging them fresh or dried in boiling water. The tea has been used to help with diabetics, because of its insulin balancing properties; it is also a blood cleanser, aids in digestion, and is anti-viral. Its a great tea to make when you have overindulged in drink or rich foods to balance out your body, or when you feel a cold coming on. Externally a cool tea can be used to clear up bad cases of acne or skin fungus. Be careful not to drink too much at once, as its strong glycosides and momordicin compounds can to quickly detox your kidneys and take a toll on your immune system.

Meet one of our Apprentices:

BROTHER KHEPERA DAMU

RECIPE CORNER: Spinach Salad with Strawberry

Sesame Vinaigrette, Serves: 4 Is it possible to make a delicious tasting salad without using any oil? Absolutely! Please give the recipe below a try: For the Salad: cup raw whole pecans 12 ounces of some variety of spinach 1 pint fresh strawberries, halved For the Dressing: 2 cups fresh strawberries 4 pitted dates 1 tablespoon unhulled sesame seeds 3 tablespoons balsamic vinegar Lightly toast pecans at 250 degrees Fahrenheit in the oven for three minutes and add them to the other salad ingredients in a bowl. Blend dressing ingredients in a high-powered blender until smooth. Pour over salad.

Brother Khepera Damu is a 21-year-old Brooklyn resident who was born in NYC and raised in Prospect Heights. He grew up raised by parents who were focused on health. Brother Kheperas interest in growing food took root after traveling to Belize in Central America. The day after graduating high school, his mother sent him to Belize for three days. He visited an elder black male and his family who are all black and from the States, and now enjoy living off the land while only consuming fruits, vegetables, seeds, nuts, herbs and spices - live food that is uncooked! Brother Kheperas mother wanted him to get grounded. In Belize, Brother Khepera got an opportunity to be in a rural setting filled with vegetation and surrounded by a family that worked hard to grow their own food and respected one another working in harmony with each other and the earth. He had never seen a black family who in their words and actions, showed such an appreciation for the earth and each other. This experience inspired Brother

www.HSPSFarm.blogspot.com

THE YOUTH FARM at the High School for Public Service

NEWSLETTER

Week of July 29th 2013

Khepera to NOT go to college, where he felt his

Volunteer Days are open to the public, just stop on by!

need for a connection to nature would not be fulfilled. Meeting the elder black male who is the leader of this black family and being dealt with kindness, affection, and discipline without aggression was a new experience that he had never had or seen amongst any black men in the United States. Brother Khepera came back to Brooklyn, NY again and was determined to earn a living honorably by doing something positive. It took a bit of planning and a few mistakes along the way, but one day his mother told him about the Youth Farm and he and his mother began to volunteer there. Brother Khepera says upon entering the Youth Farm that he saw large stalks of okra growing alongside other vegetables and herbs in abundance and this excited him! He soon began volunteering a couple of times a week; Brother Khepera began learning more about the growing cycle of many edible plants. And he later earned an internship with the farm for the winter. When his internship was finished, he continued to volunteer at the Youth Farm and soon found out about their Summer Apprentice Program. He applied because he saw an opportunity to make a living growing food. He is now learning and doing a lot of hands- on farm work. He says his motto is You can find nature right in your own area of the world; you just gotta look for it. One of Brother Kheperas biggest goals is to attain land for myself and my family to live on and to grow enough food to feed everyone while still having enough left over to barter and sell.

FREE WORKSHOP! Saturday, August 3, 2-3:30 pm Planting for the Fall NYC Season
In order to have a bountiful fall harvest of greens, radish, turnips, and other delicious vegetables, planning and planting needs to start in August! Before you head out on vacation, come to this workshop in which we'll practice creating a fall planting calendar and discuss ways to keep your fall crops protected, comfortable and productive.

ON-FARM YOGA: Sat. August 3, 3:30-4:30pm with Tara

We are excited to partner with Shamabhala Yoga & Dance Center to offer sliding scale Yoga classes on the farm. These beginner-level classes take place overlooking the beautiful organic flowers and vegetables You can stay after the volunteer day, or come just for some yoga. Bring a mat if you want (we will mostly be standing) and a water bottle. About Shamabhala: Shambhala is an intimate, non- competitive, community- and family-oriented yoga & dance center that reflects the depth and diversity of our neighborhood. In a truly heartfelt celebration of life, we welcome people of all backgrounds to come together and, side by side, enjoy the deep benefits of aligning the body, the mind and the breath whether its through yoga, dance, meditation, massage, Reiki, acupuncture, buying locally-made wellness products or just chatting over a cup of tea! Next On-Farm Yoga: September 7th 3:30-4:30pm with Deidra

VOLUNTEER DAY! Saturday, August 3, 10am- 3:30 pm

Get your hands in the soil and enjoy the sunshine. Our

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