www.flatbushfarmshare.com a partnership of the New York City Coalition Against Hunger, Hunger Action Network, and Just Food

This week’s eats*:
1 head of lettuce 2 garlic heads 1 bunch parsley 1/4 lb green beans 1 bunch carrots 1.5 lb cukes 1 lb zucchinni 1 lb summer squash
will try to adjust accordingly.

1.6 / JULY 8 2009

What’s in a Share? Price Comparison with Local Competitors: While many people
join CSAs for the fresh, local produce, it’s interesting (albeit difficult) to compare share prices with prices at the regular groceries in the area. Despite a primary focus on producing good food, our farmers also keep a spreadsheet of market prices and make every effort to stay competitive. A few of us on the newsletter team (thank you Nadia and Adelia) are undertaking to compare the prices we last week’s share! courtesy of Amy Dreher pay as FFS members to what we might pay were we shopping at Whole Foods or Key Foods or the Flatbush Co-op. This week, we compared a half-share from July 1 distribution with similar products, when available, at four different groceries. The four groceries studied were Whole Foods, Trader Joes, Natural Frontier Market, and Flatbush Food Co-op. Whole Foods and Trader Joes offer many of the organic and/or local foods comparable to the quality of our share produce, while Flatbush Food Co-op and Natural Frontier Market offer the convenience of being close-by. In many cases, however, foods were not available or were available but of poor quality or conventionally grown, making a fair comparison difficult. Notwithstanding a certain margin of error, we found that at every income level, a half share at FFS is significantly less expensive than comparable produce at local groceries:
Whole Foods: Trader Joe’s: Nat. Frontier Market: Flatbush Food Coop: $19.63 $21.68 $21.74 $23.49

you think of * Please let us know what farmers wantthe veggies you are receiving! Our to know and

Community Potluck July 23! y
Thursday July 23, 6-9 p.m. on the lawn outside the gray house (if rain, inside the church auditorium). What better way to meet other members of the CSA than over some delicious home-cooked food? There will be a sign up sheet for the potluck at the volunteer checkin table, so you can see what we might need. There will also be sign-up slots for volunteer help at the potluck. To minimize waste and costs, we ask that you bring your own (preferably not disposable) plates/bowls, utensils and cups. Any questions: events@flatbushfarmshare.com

Dear CSA Coffee Lovers, Thanks for all of your interest in Crop to Cup’s CSA Coffee program thus far! We’re honored to be able to bring farmer direct coffees directly to your kitchens and we look forward to a great season with you all. We’d like to remind everybody to always return the reusable plastic containers used for the coffee. Please leave any coffee empty containers with your CSA staff onsite and we’ll make sure to pick them up the next time we deliver coffee. Thanks for helping us achieve ZERO PACKAGING! As always, any questions about the coffee program can be directed to me at csa@croptocup.com. Best regards, Fernando Aguilar & The Crop to Cup Team

FFS (upper income):


FFS is not only less expensive, but offers the added values of community, knowing our farmer, preserving local farmland, and freshly harvested produce. Stay tuned for additional price comparisons throughout the season! We’ll perfect our methods and make additional comparisons as our share sizes vary.

Beet-Red Velvet Cake makes 1 9” double layer cake
(adapted from a recipe from Amy’s Bread by FFS member Dianne Chia) I have always been loathe to use the copious amounts of food coloring that red velvet requires. The last time I made a red velvet, I chickened out and ended up calling it brown velvet. Not as sexy. This time around, I decided to take advantage of the natural color of the beets. I boiled them until soft and pureed them for the Red Velvet Cake recipe from Amy’s Bread. This is my favourite red velvet in the city, and has been on my to-do list ever since the recipe was reprinted in the Daily News last year. Not quite as healthy as a beet salad, but hey, it’s a legitimate reason to serve vegetables in dessert. - DC 1/2 cup sour cream 1-1/2 Tbsp Valrhona cocoa powder 1 tsp baking soda 1-1/2 c steamed + pureed beets 1/2 c boiling water 2-1/2 c sifted cake flour 1/2 tsp kosher salt 1-1/2 tsp baking powder 5 large eggs 1-1/2 tsp vanilla extract 3/4 c unsalted butter, softened 2-1/2 c packed dark brown sugar Preheat the oven to 350F. Grease the cake pans. Line the bottoms with rounds of baking parchment, then dust them lightly with cocoa powder or flour. Shake out the excess. In large bowl, whisk the sour cream cocoa, baking soda and pureed beets to a smooth paste. Gradually add the boiling water, whisking to fully incorporate. In another bowl, combine the flour, salt and baking powder, whisking gently to mix.Using an electric mixer with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 2 minutes. Add the eggs one by one, mixing well after each addition and scraping the sides and bottom of bowl often. Add the vanilla. Lower mixing speed to medium-low and add flour to the butter mixture in 3 parts, alternating with the liquid mixture. Mix well.
photo by Dianne Chia

Swiss Chard + Green Beans
Contributed by Katarzyna Nikhamina I just made the following dish using swiss chard and green beans from this week’s share! I found the recipe on simplyrecipes.com but I added chopped green beans at the very end and then tossed the entire thing over some bowtie pasta. The beans added a nice element of crunchiness to contrast with the soft chard. -KN 1 bunch fresh Swiss chard 1 small clove garlic, sliced 2 Tbsp olive oil 2 Tbsp water Pinch crushed red pepper 1 tsp butter Salt

Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips. Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
photo by Katarzyna Nikhamina

Divide the batter between the 2 cake pans. Place the pans on the center rack in the preheated oven and bake for about 35 minutes or until the cake is almost ready to pull away from the side of the pan and a toothpick inserted into the center of the cake comes out with a few moist crumbs. Rotate the layers carefully from front to back after 20 minutes, for even baking. Cool pans on rack for 10 minutes, then invert onto a wire rack sprayed with cooking spray and lift off the pans. To prevent cracking, carefully right each layer so the top side is up and the parchment-lined bottom is down. Cool completely. Be sure to remove parchment from the bottom of each layer before frosting. Frost sides and top of cake. Store cake at room temperature, preferably under a cake dome, for up to 3 days.

Zucchini/Summer Squash Fritters

Contributed by Melicia Laroco - makes 4 large or 8 small patties 2 shredded zucchini or summer squash, drained 1/2 c bread crumbs, finely ground cornmeal, white flour, wheat flour, or a combo 1/2 c parmesan or romano Pinch each of dried parsley and basil (fresh dill is nice as well) Salt and Pepper to taste Stir all ingredients together and let sit in the refrigerator for an hour to set. When you are ready, preheat the oven to 350°F. Grease a cookie sheet. Add shaped patties to sheet and place in oven for 20 minutes, turning once, til golden brown.

Swiss Buttercream Frosting
1 c sugar 4 large egg whites 2 sticks + 2 Tbsp butter, softened Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers. Transfer mixture into the mixer and whip until it turns white and about doubles in size, forming soft peaks. Add the butter half a stick at a time and whip. There will be a moment when the mixtures looks as if it is about to curdle, but continue to whip for a few more minutes and the frosting will form. The frosting can be used immediately or stored in an airtight container at room temperature, but it should be used within 3 days. You may have to stir it briskly to refluff it if it’s been sitting for a long time.