NEWSLETTER

THE HIGH SCHOOL FOR PUBLIC SERVICE YOUTH FARM

Farmer  Column  
Dear  Youth  Farm  friends,       Brrr  –  it’s  suddenly  late  September!  Well,  it’s  not  exactly  freezing     yet,  but  the  nighttime  lows  are  definitely  dropping,  something  we     farmers  start  to  pay  close  attention  to  around  this  time  of  year.   Summer  crops  are  coming  out  of  the  ground,  being  quickly     replaced  with  fall  staples  like  lettuce,  parsley,  turnips,  and  peas.     We’re  readying  the  hoophouse  for  winter  growing,  and  getting     read  to  put  cover  crop  in  the  ground.  We  are  still  experiencing  the     bounty  of  summer  harvest,  however,  it  may  be  another  week  until     you  find  our  fresh  produce  back  in  your  shares  and  in  your     market  shopping  bags:       Since  before  we  broke  ground  at  the  farm  back  in  2010,  we  have     worked  with  expert  soil  scientists  to  monitor  our  soil  health  and     we  have  followed  Cornell's  best  practices  for  soil  safety.   Last  week,  we  led  a  groundbreaking  conference  call  with  DOE  lawyers,  the  DOE  superintendent,  DOE  Director  of   Environmental  Safety,  5  members  of  the  New  York  State  Department  of  Health,  leading  soil  scientists  and  experts  from   Cornell  and  DOH,  Grow  to  Learn,  and  Green  Thumb  in  which  soil  safety  standards  were  agreed  upon  and  will  be  rolled  out  to   all  schools  in  NYC!  This  is  an  amazing  moment  in  school  garden  history  as  we  are  piloting  standards  for  all  of  NYC.  Everyone   agrees  that  our  soil  is  safe  for  growing  and  selling  food,  but  we  are  still  not  officially  able  to  sell  our  produce.  The  DOE  is   extremely  supportive  of  the  project  and  loves  our  programs,  but  they  will  not  permit  us  to  sell  our  own  produce  until  re-­‐ visiting  our  MOU  (Memorandum  of  Understanding).  We  are  now  working  with  DOE  lawyers  to  create  contract  that  will   become  the  standard  for  all  school  gardens  run  by  outside  organizations.       Because  of  their  support  for  the  project,  the  DOE  has  very  graciously  allowed  us  to  continue  selling  flowers  and  host   educational  programs  on  site  as  we  create  this  new  contract.  Thank  you  for  your  continued  patience  and  support.  Due  to  the   four-­‐week+  closure  of  the  farm  and  the  inability  to  sell  produce,  we  have  lost  thousands  of  dollars  for  educational   programming.  Stay  tuned  for  two  upcoming  fundraisers  to  support  us.  If  you  are  so  inclined  to  help  us  though  this  difficult   time,  feel  free  to  also  send  in  a  donation  to  Green  Guerillas/232  E.  11thSt./Ny  NY  10003.  (Please  put  Youth  Farm  in  the  memo   line).       Happy  fall,   Stacey  Murphy  and  Molly  Culver    

Farm News and Notes
The  High  School  for  Public  Service  was  praised  in  the  New  York  Post  as  one  of  the  Best  NYC  High  Schools!  We  are  proud   that  having  a  thriving  farm  is  one  of  the  many  reasons  HSPS  was  chosen.     The  next  volunteer  day/workshop  is  October  6th.  The  workshop  is     Putting  the  Garden  to  Bed  for  the  Year   Growing  tons  of  tasty  veggies  relies  on  sustainable  practices,  and  one  of  the  keys  is  putting  your  garden  to  bed  properly.  Good   for  families  with  gardens  who  want  to  prepare  for  a  fabulous  spring  and  perhaps  some  winter  growing   Want  to  help  us  preserve  some  summer  bounty?  We  are  seeking  volunteers  for  multiple  canning  and  pickling  parties  at  61   Local.  Email  stacey@bkfarmyards.com  to  find  out  more.    

   

Week  1  ·  June  20,  2012  ·  www.hspsfarm.blogspot.com   Week  15  ·  September  24,  2012  ·  www.hspsfarm.blogspot.com  

Flower of the week  
        This  week,  a  new  fall-­‐inspired  ornamental  pepper  makes  its  debut  at     the  Youth  Farm.  The  “Black  Pearl”  pepper  features  dark  purple     leaves  and  decorative  fruit  clusters,  truly  a  unique  sight  to  behold  –     in  the  field  and  in  a  bouquet!    Careful  though,  if  you  decide  to  pluck     the  peppers  from  the  bouquet  for  your  dinner  -­‐  these  peppers  
are  very  hot!  Like  all  peppers,  the  cultivar  Black  Pearl  belongs  to  the   Solanaceae  family,  within  the  Capsicum  genus,  Annum  species.  It     ripens  for  85-­‐120  days  –  if  left  to  mature,  the  fruits  do  indeed  turn   red.  It  has  been  a  very  fun  experience  to  trial  this  highly  unusual  "cut     flower."  We  hope  you  enjoy  this  fanciful  beauty!        

Featured Vegetable: Carrots
Recipe:  Pickled  Carrots   • 2¾  pounds  peeled  carrots  (about   3½  pounds  as  purchased)   • 5½  cups  white  distilled  vinegar   (5%)   • 1  cup  water   • 2  cups  sugar   • 2  teaspoons  canning  salt   • 8  teaspoons  mustard  seed   • 4  teaspoons  celery  seed     Yield:  About  4  pint  jars   Please  read  Using  Boiling  Water   Canners  before  beginning.  If  this  is  your  first   time  canning,  it  is  recommended  that  you   read  more  at  http://nchfp.uga.edu       Procedure:   1. Wash  and  rinse  pint  canning  jars;   keep  hot  until  ready  to  use.  Prepare   lids  and  bands  according  to   manufacturer's  directions.   2. Wash  and  peel  carrots  well.  Wash   again  after  peeling  and  cut  into   rounds  that  are  approximately  ½-­‐ inch  thick.   3. Combine  vinegar,  water,  sugar  and   canning  salt  in  an  8-­‐quart  Dutch   oven  or  stockpot.  Bring  to  a  boil  and   boil  gently  3  minutes.  Add  carrots   and  bring  back  to  a  boil.  Then  reduce   heat  to  a  simmer  and  heat  until  the   carrots  are  half-­‐cooked  (about  10   minutes).   4. Meanwhile,  place  2  teaspoons   mustard  seed  and  1  teaspoon  celery   seed  in  the  bottom  of  each  clean,  hot   pint  jar.   5. Fill  hot  jars  with  the  hot  carrots,   leaving  1-­‐inch  headspace.  Cover   with  hot  pickling  liquid,  leaving  ½-­‐ inch  headspace.  Remove  air  bubbles   and  adjust  headspace  if  needed.   Wipe  rims  of  jars  with  a  dampened,   clean  paper  towel;  adjust  two-­‐piece   metal  canning  lids.   6. Process  in  a  boiling  water  canner,  as   recommended  in  Table  1.  Let  cool,   undisturbed,  12  to  24  hours  and   check  for  seals.     Allow  carrots  to  sit  in  processed  jars  for  3  to   5  days  before  consuming  for  best  flavor   development.      

     

           

A  beautiful  cart  full  of   flowers!      

Preserve  some  of  the   summer  bounty  by   canning  your  favorite   vegetables!  Try  this   recipe  for  pickled   carrots  to  the  right.      

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

 

Week  15  ·  September  24,  2012  ·  www.hspsfarm.blogspot.com