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Published by Bee Ayer

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Published by: Bee Ayer on Jan 18, 2012
Copyright:Attribution Non-commercial


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Week #17, October 12th, 2011
High School for Public Service Youth Farm
Farmival next Wednesday:
October 19thfrom 2:30-6 here on the farm.
Pie contest at the farmival:
The fall is theperfect time to bake. You can use fruits thatare in season, and even fragrant vegetableslike basil. Baking also warms up your kitchen,
lls your home with wonderful scents, and it
certainly warms the body to eat sweet, deli-cious goodness. That’s why we’ll be having apie contest at the FARMIVAL next week, sopull out your favorite recipes and let’s bakes!Free slices to those who enter a pie, a few $for those who don’t. Winners and runners up will win a prize! Please
email laurelmei@gmail.com
if you are interested in bringinga pie!
Please keep in mind that this is a list of our
bok choy, collards, green onions,green tomatoes, ground cherries,habaneros, okra, (dried) sage, thaibasil
For more info email Bee@bkfarmyards.com
600 Kingston Ave, Brooklyn NY 11203
Thai Basil Ice Cream
(adapted from “17 and Baking”)makes 3 servings*must have an ice cream maker
2 cups whole milk 
1/2 cup sugar, divided
1/4 cup fresh chopped Thai basil
pinch of salt
4 large egg yolks
1/2 cup chilled whipping cream
In a small saucepan over moderate heat bring themilk, 1/4 cup sugar, salt, and the basil to a boil. Re-move from the heat and let steep 30 minutes, half covered with a lid. Transfer to a blender, keeping thesaucepan and blend until the basil is ground.In the bowl of an electric mixer, beat the egg yolkson medium speed. Add the remaining 1/4 cup sugarand beat until thick and pale, about 1 minute. Pourthe milk mixture into the mixer bowl in a slow, steady stream and beat until well combined. Pour the mix-ture back into the saucepan. Stirring constantly witha wooden spoon, heat over moderate heat until thecustard coats the back of the spoon and reaches 175degrees. Strain into a metal bowl and chill until cold,stirring often.Stir in cream and churn in an ice cream maker. Freezein an airtight container at least two hours.
sagethaibasilbok choyhabanerosokra
Last week while we were all here enjoying our day on the farm, thousands and thousands of people were marching in Manhattan, demanding a shiftto the current economic paradigm. Its amazing tosee so many groups of people coming together witha common understanding that this economy is setup to oppress and degrade the majority of us. Thedisparities of wealth in this country are obviousto many of us living in central Brooklyn, as are itseffects on the disparities in education and health.Though not all of us are at Wall Street, I hope thatour work here at the farm is working towards thesame goal.One important part of our programs here that hasn’t been touched on lately is our choice of use of space.The food you receive in your share every week wasgrown on public space. Space that was previously un-used. While so much land has been privatized,
and its use designed around the prot motives of its
owners, not on community well being, there still is alot of land in NYC owned by the public. According toa 2009 DCP study there are more than 3,000 acresof vacant public land-- and this doesn’t includeparks or schools. And what better use then growingfood? We hope you enjoy your share this week, and while you eat your dinner think about how many otherpeople could be eating dinner made of local, organicingredients if more schools, parks, and vacant lots were used for the public good.

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