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October 15, 2009 / Week TWENTY (718) 670-7354 Wanna contribute something? email:

This Week’s Produce
[Note: This is a tentative list. We may not get all of these items at our pick up. Then again, we may get more than this!]

Note from the Editor
We’re in the home stretch of our CSA! But don’t fret; details for the winter share are almost here. We’ll let you know as soon as we’re ready to start signing up members. Last weekend, I went out to Hudson for their annual chili cook-off. Although chili isn’t known for its use of fresh veggies, there were quite a few vegetarian contestants and one very earnest locavore competitor (and her chili was good!). After tasting 26 chilis, I was pretty much ready for a week straight of veggies. This week’s newsletter is nearly entirely member produced! You guys are awesome! Keep the notes coming! On the flip side, we’ve got: 1) From Uma: another Lewis Waite review, just in time to remind you that LWF also has turkeys for Thanksgiving! 2) From Robert: A tip on how to get even more bang for your buck (hint, hint, eat those greens) and 3) From Dorothy: News about a screening that might be interesting to many of you. See you at Golden Earthworm’s Farm fest this Sunday? Details on the flipside. xo, Tracy

Fennel with Blue Cheese and Breadcrumbs
Mark Bittman Fennel takes to this treatment perfectly, but so do broccoli, asparagus, zucchini, cauliflower, cardoons (if you can find them), celery, green beans and leeks. In all instances, the basic procedure is the same. Yield: 4 servings Ingredients: 1 fennel bulb, about 1 pound 1/2 cup coarse bread crumbs 1/4 cup crumbled blue cheese Freshly ground black pepper to taste Directions: 1. . Preheat oven to 400 degrees. Bring a pot of water to a boil. 2. Cut fennel into about 1/4-inch-thick slices, & cook in boiling water until just tender, less than 5 minutes. Drain, & layer in a shallow baking dish. (You can also drain the fennel, then stop its cooking by plunging it into ice water, then drain again. In this manner you can finish the cooking up to a day or two later; increase the baking time to 20 minutes.) 3. Top fennel w/bread crumbs, then cheese; season all w/a grating of pepper (hold off on salt, because the cheese is salty). Place in oven until cheese melts, about 10 minutes. 4. Run baking dish under broiler until top browns, checking every 30 seconds. (A minute is usually sufficient to brown, & two minutes are usually sufficient to burn.) Serve hot or at room temperature.

RED BATAVIAN LETTUCE | 1 head FENNEL | 2 pcs WINTER SQUASH | sweet dumpling or acorn | 2 pcs CARROTS | 1 bunch CHIOGGA or RED BEETS | 1bunch GREEN BEANS | ¾ lb bag PEPPERS | 2 pcs KEUKA POTATOES | 2 lb. bag GARLIC | 1 pc BROCCOLI | 2 pcs Fruit Share Bosc Pears & Red Apples | 1 mixed bag

Need more CSA in your life?
SUNDAY October 18, 11-3 Golden Earthworm Harvest Festival / farm tour
Join other CSA members for the annual Golden Earthworm Farm Harvest Festival. Activities include walking tours of the farm, potluck lunch, live music, animal shearing and more! You MUST bring a dish to share if you plan to take advantage of the potluck lunch. Sunnyside CSA will have a bus going to the farm from Sunnyside Community Services. Meet in front at 8:45 AM - the bus will depart at 9 AM sharp. Our bus seats 52, and seats will be given out on a first come, first served basis. We are asking for a suggested donation of $5 for each adult bus passenger to help defray the cost of the bus; kids 12 and under are free. Bus will depart the farm at 3pm and arrive back at SCS around 5:30, depending on traffic. All are also welcome to take a personal vehicle to the event. Mass transit (LIRR to Riverhead or Hampton Jitney to Jamesport) is possible but not very convenient. More details about the event and the farm are at

Eat your (beet) greens
a note from CSA member, Robert K.
At the last few pickups I noticed that some folks were removing or discarding the greens from their beets and turnips. I’m not sure whether this was due to their not liking the taste or whether they might not know what to do with these parts of the vegetables. The greens from both are not only edible but also nutritious (lots of iron, potassium, vitamin C, even Omega-3’s).

Lewis Waite Farm Focus
Uma keeps it short and sweet
I ordered the LWF great ground beef to make some very happy and extra delicious meatballs! I'd been meaning to order for a long time, it seemed like a pain -- but it was super easy! And most importantly, the meat is delicious and I'm happy to be supporting a local farm! Uma I

Acorn Squash with Red Onion and Currants
via Yield: 8 Ingredients: 2 medium acorn squash 1/4 cup vegetable oil 4 tablespoons unsalted butter (1/2 stick) 5 medium garlic cloves, thinly sliced 3 tablespoons sherry vinegar

2 medium red onions, thinly sliced 1 tablespoon paprika 2 pinches cayenne pepper 1/2 cup dried currants 1/3 cup honey 3 tablespoons red wine vinegar

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Directions: Heat oven to 325°F. Carefully cut squash in half w/a serrated knife. Scoop out seeds. Cut each half into four lengthwise slices. Combine squash & oil in bowl; toss to coat. Season w/salt & freshly ground black pepper. Place on a baking sheet & roast until browned and completely tender when pierced w/fork. Approx 30 mins. Meanwhile, combine butter & garlic in medium saucepan over medium heat. Stir continuously & cook until garlic is golden &butter browns slightly. Remove from heat & carefully add sherry vinegar. Add onions, paprika, cayenne, currants & honey & return to stove over low heat. Cook, stirring occasionally, until onions are soft, about 10 minutes. Stir in red wine vinegar; season well w/salt & freshly ground black pepper. Serve hot, coated w/sauce.

Fresh, a film by Ana Sofia Joanes
On Tuesday, October 27, at the Walter Reade Theater at Lincoln Center (165 W. 65 St., upper level) there will be a screening of Fresh, a film that brings new thinking to what we're eating. It is co-presented by American Farmland Trust and the Film Society of Lincoln Center. Following the film, there will be a reception and panel discussion, moderated by Jen Small, with director Joanes, American Farmland Trust's David Haight, Just Food's Jacquie Berger, and MacArthur award-winning farmer Cheryl Rogowski. Tickets are $7-$11 at the box office (cash) or online at The film starts at 6:30 pm.