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

NEWS 1.12 / AUG 19 2009

This week’s eats*:

1 head of celery
1 lb. red onions
1 bunch of cilantro or dill
1 bunch of red beets
1 bunch of las cinatas kale
2 green peppers
1 lb. tomatoes
1 bunch of arugula
* Let us know what you think of the veggies! Our
farmers want to know and will try to adjust accord-
ingly. Email

Farm Trip: Save the Date!

Saturday, September 19. Be prepared to leave
pretty early in the morning and return late
afternoon. We’ll send out details around Labor
Angela Ryce-Paul’s Composting Demonstration,
Day (including transportation information, de- July 29th. Photos courtesy of Angela Ryce-Paul.
parture time, and a “what to bring” list). Don’t
worry if you didn’t fill out the poll; we have Flatbush Farmshare
not done a final sign-up list and so everyone
who wants to should be able to go. For more Member Profile:
info, contact: Angela and Carol Anne (mother
and daughter)
Mid-Season Survey We will be Occupation(s): Angela is retired
surveying members over the next few weeks to and a horticulturalist; she is a
find out how we can improve the Farm Share. master composter and did a com-
The results will be shared with the organiz- posting demonstration at distri-
ers, partners and also the farmers. Please take bution July 29th (photos above).
a few minutes to fill out the survey when you Carol Anne is a graphic designer.
come to distribution the next few weeks! Live in: Flatbush.
How did you find out about the Flatbush Farmshare?
A Message from Breezy Hill: Angela: Another one of my daughters was a member of a CSA over on St.
Hello all, We’ve got a treat for you this week: Marks but that was kind of far away for us. Since this one opened up, we
apples! These are the tart green Gingergolds decided to try it.
that taste great, and pair well with cheese.
What do you like best about the CSA?
We’ve got limited quantities but we wanted to
send you a sample of these early apples. Full
Carol Anne: The fresh fruits. The apricots were quite tasty.
shares get: 2 lbs of peaches, 1 lb of plums, and Angela: You know they’re organic because they spoil like fruits and veg-
2 apples. Half shares get: 1 lb peaches, 1 lb etables should, after a while. We are vegetarians, so being part of the CSA
plums, 1 apple. We hope everyone is enjoying fell in line with everything else.
the fruit! - Staff at Breezy Hill  Are you curious about the other members of our FFS community? Would you like to tell us a little
P.S. We’ve got a Twitter account going at about yourself, too? Starting this week, we now present member profiles in the newsletter and website. If you are interested in appearing in a profile, please write to Lisa Maya Knauer:
No-Noodle Zucchini Lasagna Beet, Potato, & Onion Salad
(submitted by FFS member Casey Romanick) (Farm at Miller’s Crossing / Carol Hargis, The Market Fresh Chef)
This is an innovative way to use the bountiful mounds of zucchini and squash we
have been receiving. I adapted it from a low-carb recipe I found, but don’t be fooled- 12 sm. beets, trimmed 12 sm. potatoes, peeled
-it’s very tasty! - CR 16 sm. onions, peeled 4 Tbsp fine chop chives
8 Tbsp. olive oil 3 Tbsp white vinegar
2 large zucchini or yellow squash 1 Tbsp salt 2 tsp dijon mustard
1 pound ground beef (optional) 1 1/2 tsp ground black pepper
1 small green bell pepper, diced 1 onion, diced Boil beets in salted water 25-30min or until tender. Drain, rinse
1 cup tomato paste 1 (16 oz) can tomato sauce under cold water. Peel. In salted water boil potato, onion separately
1/4 cup red wine 2 Tbsp chopped fresh basil 20min. Potato should be cooked, firm, whole. Same w/ onion. Drain
1 Tbsp chopped fresh oregano Hot water as needed veggies, cool. Put beet, potato, onion in bowl. Whisk vinaigrette.
1 egg 1 (15 oz) container low-fat ricotta Toss with veggies.
2 Tbsp chopped fresh parsley 1 lb fresh mushrooms, sliced
8 oz shredded mozzarella cheese 8 oz grated Parmesan cheese
16 oz of chopped spinach or green vegetable of your choice Mediterranean Chard & Rice
(Farm at Miller’s Crossing / Carol Hargis, The Market Fresh Chef)
Preheat oven to 325 degrees F (165
degrees C). Grease a deep 9x13 inch 2 cups cooked brown rice 1/4 cup olive oil
baking pan. Slice zucchini length- 1/2 cup raisins 1 lg onion, chopped
wise into very thin slices. Sprinkle 1/2 cup chopped parsley juice of 1 lemon
slices lightly with salt; set aside to 2 Tbsp balsalmic vinegar 1 Tbsp dried dill weed
drain in a colander.
2 tsp dried thyme 1/2 tsp ground cinnamon
To prepare the meat sauce, cook and 3/4 tsp ground allspice 1/2 tsp paprika
stir ground beef and black pepper in 1/4 cup lightly toasted pine nuts or slivered almonds
a large skillet over medium high heat 4 cloves garlic, minced or finely grated
for 5 minutes. Add in green pepper large bunch chard washed and chopped
and onion; cook and stir until meat is no longer pink. Stir in tomato paste,
tomato sauce, wine, basil, and oregano, adding a small amount of hot water Set oven to 350. In Dutch oven heat oil
if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about on medium-high. Add onion, garlic; sauté
20 minutes, stirring frequently. golden 10min. Add the rest, (not rice),
stir well. Set to low, cover, simmer 5min.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well Mix in rice. Put in greased casserole, bake 20min.

To assemble lasagna, spread 1/2 of the meat sauce into the bottom of Pickled Japanese Eggplant
prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all (Farm at Miller’s Crossing / Carol Hargis, The Market Fresh Chef)
of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella
cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta
Poach 4-6 small Japanese EGGPLANTS (with stems) in simmering
mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover
with foil. water 10 min. Slit eggplants toward, but not through, stem, 2x, to
make 4 “fingers”. Pulse 2 tsp. SALT, 1 tbsp. ground WALNUTS, 1/2
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F tsp. CAYENNE in processor to form a paste. Rub onto eggplants,
(175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes smooth eggplants out, put in a tall jar, stem up, for 12 hrs. Discard
before serving. the brine that collects & fill jar w/ OLIVE OIL, covering eggplants
completely. (A ball of foil on top will keep them submerged.) Close
Beans and Greens jars & pickle for 10-14 days. Will keep 2 weeks in fridge.
(submitted by FFS member Casey Romanick)
Olive oil 3 garlic cloves, thinly sliced
1/4 tsp dried crushed red pepper 1 cup (or more) vegetable broth Marinated Carrots
1 tsp (or more) Sherry wine vinegar Salt and Pepper (Farm at Miller’s Crossing / Carol Hargis, The
1 15-oz can cannellini (white kidney beans), rinsed, drained Market Fresh Chef)
1 large bunch greens (about 1 lb) (I use escarole but you could also use spinach,
mustard greens, kale or other greens - cut into 1-inch strips -CR)
Put 8 thinly sliced CARROTS & 1/4
Heat a few tablespoons of oil in a large frying pan. Add garlic and crushed cup WATER in pan. Boil, cover, simmer
red pepper and heat until golden, stirring often. Add greens by the handful 15-20min til tender. Drain. Mix 2 Tbsp
and toss with tongs to coat with oil. Cook until starting to wilt and bright VINEGAR, 1tsp SALT, 1tsp SUGAR,
green. Move greens to a colander to drain while you cook the beans. 1/2 tsp LEMON JUICE, 2 Tbsp OLIVE OIL, dash PEPPER,
Add beans and broth to pan and simmer for a few minutes until beans are
1/4 tsp DILL & 2 Tbsp chopped SCALLIOM (onion of any
hot throughout. Add vinegar. Return greens to pan and toss. Add salt and
pepper to taste. Drizzle on more oil (1 tablespoon) if desired. Serve. kind). Add carrots. Cover; chill 2-8hrs, stirring occasionally.