THE YOUTH FARM at the High School for Public Service

NEWSLETTER Week of August 11
Hello, CSA members!

Hi all!
Hope you are enjoying what is left of our quickly passing
summer! I’m sad to say that we only have 3 weeks left of
our Summer Youth Program. Here’s an update of what
our group has been working on for the past few weeks.
On August 2
the youth ran their first Saturday volunteer
day! It was a great chance for them to step up into
leadership positions, especially for our newer members.
We’ve also been collaborating with some similar youth
urban farming programs; you might be interested in
checking out East New York Farms and Green Guerillas’
Youth Tillers Program. Both programs empower youth
by employing them to work in various gardens and urban
farms around the city. Our youth really enjoy working
with the other groups, especially since they are friends
with many of them! I think it’s important for them to see
that other students are doing similar work and that
they’re all a part of a greater movement. Overhearing
high school students debate why one group’s collard
greens are better makes me very happy.

Last Friday we were lucky enough to have Sonny Singh
of the education nonprofit HEART
( do a workshop on
immigrant rights for us. Not only did his workshop build
on an earlier workshop about migrant farmworker rights,
but also opened a conversation about each of our
backgrounds. We also visited Phoenix Community
Garden and helped the Youth Tillers harvest many
pounds of produce to donate to their local community
center. And of course, we’ve been working away at the
farm weeding, trellising, prepping beds and harvesting
for our market and for you!

Our youth will be hosting their final volunteer day on this
coming Saturday, August 16
. We’d love for you to stop
by and work with us for an hour or the whole day! The
day runs from 10 am until 3:30 pm. Looking forward to
seeing you then!

Thanks again for all of your continued support!
All the best,

 Collards
 Red Curly Kale
 Cucumbers
 Dragons Tongue Romano Beans
 Garlic
 Beefsteak and Cherry Tomatoes
 Fairytale Eggplant
 Jalapeno peppers
 Shishito peppers
 Basil
 Chives

 Scabiosa
 Christmas basil
 Zinnias (Cactus and Benary’s Giants)
 Cosmos
 Ageratum
 Hopi Red Dye Amaranth
 Ammi
 Gomphrena

This week’s stars are Fairytale Eggplant, Garlic, and
Dragons Tongue Beans.
Fairytale Eggplant:
An Eggplant as Beautiful as a Flowering Annual -- and
Much Tastier! We grow Fairy Tales for their incredible
flavor and useful size --. This dwarf eggplant variety
grows low and wide, but yields dense clusters of small
fruit that are neon-lavender with bold streaks of white.
They are picked young -- about 4 inches – making them
a popular choice for chefs. We suggest you try adding
them to any sauté of veggies, especially Thai or North
African dishes.

THE YOUTH FARM at the High School for Public Service
NEWSLETTER Week of August 11
We grow a lot of garlic on the farm! We plant our garlic in
November and harvest it in mid-to-late July. Then, it
goes through a ‘curing’ process in which the stem and
bulb casing dries out. We cut the stem and roots off
when the stem has fully dried. The garlic you’re receiving
today has been cured, so that you can store it for up to a
month in dry, cool and dark conditions. Garlic can be
added to almost any savory dish – raw or cooked. It has
been used since ancient times for both culinary and
medicinal purposes. Anecdotally it is known to improve
cardiovascular functions. It also has anti-fungal and anti-
inflammatory properties, making it an excellent addition
to any homemade cough or cold remedy.
Dragons Tongue Beans:
We have our first fresh picking beans of the season! This
delicious Heirloom variety is sweet and tender, and can
be eaten in its entirety – added raw or cooked to many
dishes, like salads, sautés, or as a side on its own.
When cooked, the beans lose their pretty striped quality.
Fairy Tale Eggplant, Green Beans and Red
Curry Tofu
1 lb. fairy tale eggplant cut in slices
1 med. Sweet or red onion diced
1 lime’s worth of juice
1 tsp. sugar/honey/agave syrup (it’s really to your taste)
1 Tbs. soy sauce or tamari
1-2 Tbs. chopped cilantro or basil for garnish
1 Tbs. diced ginger
1 small jalapeno or serrano chili diced
1 Tbs. sesame seeds
1-1 & 1/2 lbs. green beans trimmed and snapped to bite
2 lbs. firm tofu cubed
1 can of coconut milk
1/2 Tbs. of Thai red curry paste
1 1/2 cups basmati or jasmine fragrant rice used with 2
1/2 to 2 3/4 cups water for rice
Several Tbs. coconut oil for both tofu and eggplant.
Rinse the rice and put it in the pot with the water, bring
to boil, cover, turn heat to very low and cook 15-20
minutes, checking after 15 to see if water is fully
While the rice is cooking start searing the cubed tofu in
some of the coconut oil on med. and let it sit in the heat
of the pan, only moving them around the pan
occasionally. It will develop a browned meatier texture if
it gets a chance to sear on a couple sides. In another
pan sauté the onions, and when they become
translucent, add eggplant. Depending on the size of your
eggplant, it will take approx. 10-15 minutes to cook
them. About half way through, add the sweetening, lime
and soy sauce and the diced ginger and chili, so the
flavors have time to combine, but you don’t burn the
ginger and chili. In a cup or bowl, mix the red curry paste
with the coconut milk and when the tofu looks nice and
browned on a few sides, pour in the coconut milk, curry
paste sauce. Let that cook about 5-10 minutes to reduce

THE YOUTH FARM at the High School for Public Service
NEWSLETTER Week of August 11
the coconut milk a little and blend the flavors. Season
with soy sauce to your taste depending on the saltiness
of the curry paste.
When everything is close to being done, steam the
green beans 4-6 minutes depending on their size and
tenderness. When everything is cooked to perfection,
garnish the eggplant with Basil or Cilantro, and sesame
seeds and serve.

Youth Farmer Profile: Allison Manne, Urban
Farm Training Program Apprentice

Where are you from?
I’m from Rockland County, New York. 40 minutes
northwest of NYC.

Why did you want work as a Farm Apprentice?
I am a Floral Designer and have always loved working
with flowers, gardening and nature in general. In recent
years I wanted to learn more about growing flowers and
vegetables in an urban environment and for production.
I’ve come to appreciate growing and nurturing plants
from seed stage to maturity as much as I love designing

Do you see farming in your future?
I do see it in my future. I’d love to incorporate farming
and designing as a career path. Over the last few years
working with several urban farms in NYC, I’ve come to
meet an inspiring community of farmers and it would be
a great pleasure to continue to work with these
awesome people and contribute to the community.

What's your favorite vegetable?
I love so many it’s hard to pick one. Today I will go with
Eggplant because it’s delicious.

What's your favorite aspect of farming?
It’s kind of hard to summarize but I would say that it’s the
ultimate connection to nature and the cycle of seasons.


Interested in interning at the farm?!
Our internships are on Tuesdays and Thursdays from
9am-3pm. For more info please email Liz at!

August Volunteer Days:
Join us on the farm for Farm Volunteer Days! Our
Volunteer Days are always:

and 3
Saturday of the month, 10-4pm
Every Wednesday, 2:30-6:30pm during our farmers

Upcoming Volunteer Saturday Dates:
August 16

September 6

We would love to see you out on the farm!
Families and people of all ages are