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


This week’s eats*:
1.9 / JULY 29 2009

1 melon
1 pint of strawberries
1 head of lettuce
1 Savoy cabbage
1 lb. of cucumbers
3 green peppers
1 lb. summer squash

* Please let us know what you think of the veggies

you are receiving! Our farmers want to know and
will try to adjust accordingly.

Core Group Meeting this Week Thanks to all members who braved the rain to make
(July 29) at 8:15. If you would like to play a big- our first-ever FFS community potluck a success!
ger part, join us around the corner of the porch! There was really good food and great company! It was a chance to both put names and
faces together, to learn about the history and mission of the CSA, and brainstorm some
Composting Demonstration at ideas for the future. We were pleased to learn that, with all the small bumps along the
this Week’s Distribution!! An- road, the FFS is considered to be very successful for a newly-formed CSA. So kudos to
all of you/us!!! If there is enough interest, we can plan another potluck in the fall, as the
gela Reyes-Paul, composter extrodinaire, will CSA season draws to a close -- to celebrate our success as we plan for next year.
be on site during our distribution this week
(the 29, 5-8pm) to show us how it’s done. We talked about planning a farm trip for any interested members. We are going to be
planning two trips -- one in August and one in the fall, and we will be soliciting your input
on dates, so please check at distribution and on the website for announcements. If you are
Volunteer Opportunity at interested in helping plan the trip, please contact
Flatbush Dutch Reformed Also, those of you who brought dishes are invited to send in your recipes. While we can’t
Church Sheila Friend, Pantry Coordinator fit all of them in the newsletter, we will post them on the website (and maybe develop a
at the Church, needs two volunteers on Fridays cookbook -- both as a handout for members who are not online, and possibly a fundraiser
9:30 am-2 pm to pack bags at the food pantry. for next year). Please send them to Knauer
Saturdays at 9 am, 3-4 volunteers are needed
to help prep for the soup kitchen. At 1 pm one
volunteer is needed to serve at the soup kitchen. A Note from our Fruit Farmers: Dear Friends, We’ve got a beau-
Please see Josh at the sign in table or at janker- tiful apple crop coming, and we can’t wait to flood you later in the season. Your invest-
ment in our orchard has enabled us to take good care of the trees, making this crop pos- or 212-825-0028 ext 210.
sible. We’re sorry for any confusion concerning the fruit; this week we’ll be sending you
Also see him about volunteering at Greenmarkets. a generous amount of peaches and nectarines as a goodwill gesture. Please enjoy! This
year has been challenging because of record-breaking rainfall (13” of rain instead of the
Wintertime CSA Shares! (not usual 4” for June). This has affected what we’ve been able to send to you and the shelf life
through FFS) Are you lovin’ your Flatbush Far
Share and wondering what to do once winter ar- of our product. We appreciate your patience as we are recovering from a difficult Spring!
rives? You’re in luck because there’s a winter CSA We’d like to invite you to visit our orchard at Stone Ridge for a day of picnicing and tour-
based out of Kensington! From their site: “Winter ing - Sunday, Aug 23 and Sept 6. We have over a 100 acres of apple trees, berry patches,
Sun Farms partners with local sustainable farms to vegetable fields, woodland, fallow fields, a lake and geese. Please RSVP to BreezyHillMar-
supply a wonderful winter share of great tasting or call 845-266-3979. We’ll have more details soon. We’d also like to
frozen and storage vegetables all winter long. Our extend a discount for U-Pick to CSA members at any time.
goal is to deliver a superior product at a fair price
for you and the farmer... ” Pickup is once a month at Thanks for your support and investment in Breezy Hill Orchard. Please don’t hestitate
Sycamore Bar/Flowershop on Cortelyou: http:// to contact us with any questions, concerns, or comments. We’d love to hear from you! Details: Thanks again for your dedication to regional, eco-conscious, people-oriented small busi- ~Marie Spinney ness and farming. Thank you! ~The Staff at Breezy Hill
Cilantro Pesto Lamb/Bean + Eggplant Pasta with Feta
Contributed by FFS member Lisa Knauer - This was a revelation to me Contributed by FFS member Melicia Laroco - Here is a new recipe for you. And
when I found myself with an 0verabundance of cilantro last summer. it’s made for the crockpot! Serves 4-6
Chiles, lime and pepitas (pumpkin seeds) give it a slight Southwestern kick.
1 lb ground lamb
Without cheese, it makes a nice accompaniment to grilled fish or vegetables.
1 large onion, chopped
One of my favorite fall/winter dishes is pasta tossed with roasted butternut
1 medium eggplant, diced (it’s fine unpeeled, too)
squash cubes and cilantro pesto (just seed the squash, leave the peel on, cut
4 medium carrots, peeled and cubed
into 1” cubes and roast with some olive oil at 425 until nicely browned,
1/3 cup sun-dried tomatoes (the dry type), chopped
tossing or turning over occasionally).
2 Tbsp tomato paste or 5 Tbsp of tomato sauce
2 c. cilantro leaves and/or stems 1 Tbsp balsamic vinegar
1/3-1/2 c hulled pumpkin seeds (pepitas) Splash of red wine/broth (optional, but tasty)
1/2 t ground cumin 1/4 tsp cinnamon
sm piece jalapeño/other hot pepper (ie scotch bonnets - hot, nice citrus taste) 1/4 tsp dried red pepper flakes
2-3 cloves garlic, coarsely chopped Freshly ground pepper to taste (I add at least 10 grinds)
1-2 T fresh lime juice 1/4 to 1/2 lb feta cheese, crumbled
1/2 -3/4 c olive oil 2 Tbsp fresh parsley, chopped
salt, fresh ground black pepper to taste
freshly ground Parmesan/Pecorino Romano cheese (opt) Cooked pasta of your choice (I like “substantial” pasta such as penne.)

Tear cilantro into coarse pieces. I use stems unless they seem espe- Brown the lamb in a skillet and put in the crockpot. Add the onions
cially woody. Roast the pumpkin seeds in a dry skillet over medium (you can saute them first, but they’re fine if added raw), eggplant,
heat, shaking or stirring occasionally, until they start to pop slightly. tomatoes, tomato paste, balsamic vinegar, wine, and spices.
Remove from heat; sprinkle the ground cumin into the pan and stir.
Stir the mixture once or twice, then cover and cook on low for 5-6
Put cilantro, pumpkin seeds and garlic into food processor for about hours, until the eggplant is tender (it can go as long as 9 or 10 hours).
a minute and a half. Scrape down the sides. Add lime juice and 1/2 The texture will be like a thick meat sauce, with the eggplant reduced
c. olive oil. Process until smooth. Add more oil if necessary (if so it’s almost unrecognizable.
you are using cheese, then you probably need more oil). Add salt
and freshly ground pepper to taste. Serve on pasta, with grilled or Just before you’re ready to eat, cook the pasta. Top the hot pasta with
roasted vegetables or spread on bruschetta. Keeps for a week or the lamb-eggplant sauce, then garnish with crumbles of feta cheese
more in the fridge and freezes well (cover with a thin layer of olive and the chopped basil or parsley.
oil to prevent browning or freezer burn). Note: I do not store pesto
with the cheese already mixed in. I add cheese when ready to serve.
Shredded zucchini + yellow squash w/ herbs
Contributed by Lisa Knauer - A pleasant change from grilled /sauteed summer
Easy Skillet Cabbage squash. Squash is shredded and salted to remove the liquid. Take it one step further
Contributed by FFS member Meredith Safran - Here’s a recipe I used last and cook it until quite soft and mash with a potato masher.
night with the cabbage from this week’s share. It’s modified from a basic 1.5 lbs unpeeled squash (mix summer, zukes, yellow squash, patty pan)
Southern preparation, found at 1/4 c sea /kosher salt
1/4 cup butter 1.5 c chopped onion
1 tablespoon seasoned salt 2-3 cloves garlic, chopped
1/2 c. fresh dill/other mild green herb, washed and chopped
1 medium head cabbage, coarsely shredded
1/4 c parsley, washed and chopped
1/2 cup chopped onion 1/4-1/2 c olive oil
3 tablespoons vinegar 1-2 T fresh lime or lemon juice
1 tablespoon granulated sugar
Wash squash, trim ends. Shred in food processor or use hand grater. Put
You might also add chopped root vegetables like carrots or shredded squash into a colander and sprinkle generously with salt (about
turnips; for meat-eaters, consider adding cubed ham, crumbled 1/3 cup). Mix with your hands to distribute salt evenly. Place in the sink,
bacon, or salami strips. let sit for an hour or more. Squeeze handfuls of squash to remove more
liquid. Run cold water over squash, turning with your hands until salt is
Since the cabbage is pretty tough, it’s key to shred it into small completely removed - otherwise will be too salty. Turn the water off and
enough pieces to chew. To shred the cabbage with only a knife, vigorously squeeze out water.
cut off the leaf on either side of the central vein and discard the
vein (unless you like the toughness of the vein). Roll the leaves In a large cast iron skillet (NOT non-stick), heat 1/4 c. olive oil. When it
is hot (but not smoking), add chopped onion and stir over a medium-high
into cigar-shaped rolls and cut them on the perpendicular.
flame, until the onion softens and turns golden (3-4 min.) Turn to medium,
In a large skillet over medium heat, melt butter; add seasoned add garlic and stir, then toss in the shredded squash. Turn heat back up to
salt, cabbage, and onion (and any other raw veggies). Cook, medium high and cook for 5-6 minutes, stirring frequently, until squash
covered, over medium heat for 15 minutes. Stir frequently. Blend softens. Add chopped herbs-you want a lot of green in this dish! Cook,
vinegar and sugar, then add to cabbage mixture; also add any stirring frequently, until herbs have turned a duller green and vegetables
are softened.
previously cooked meats at this time. Stir gently to blend; cook
cabbage 5-10 minutes longer, depending on the heat of your Remove from heat and let cool slightly and taste to see how much salt you
range. need. Add freshly ground pepper, and squeeze some lemon or lime juice.
Tastes best at room temperature but good cold too!