THE YOUTH FARM at the High School for Public Service

NEWSLETTER Week of August 25
Hello, CSA members!

What an incredible bounty we’ve had on the
farm this month! Sometimes, when I open my
fridge and see all these beautiful greens I
panic. How am I going to eat all of this produce
without any of it going to waste?! And that’s
when I turn and look at my juicer.
Countless scientific studies have proven that a
diet rich in fruits and veggies will not only
improve your health, but also your general
wellbeing. Starting my morning with a fresh
farm juice both gives me energy and puts me
in a great mood!
Juicing gives your digestive system a rest so it
can concentrate on other functions, like
restoring and rejuvenating. When you juice
your vegetables, as opposed to eating them,
you absorb all the essential nutrients, and
immediately, which is easier on your body. It
also doubles your “five-a-day” vegetable quota
and, for those of us who run around all day,
that’s a great way to maintain a healthy diet
routine. Nutritionists are now saying that we
need between 9-13 servings of vegetables. I
don’t always have time to plan how I’m going to
get my daily dose of veggies and stock up on
all my vitamins and minerals, but by juicing
your CSA share, you don’t have to!
Below I listed my ‘go-to’ green juice recipe that
is easy and tastes GREAT!
Happy juicing,
Farmer Liz
Green Juice Recipe
- 2 cucumbers
- 2 green apples
- 1 lemon (or ginger!)
- 1 large bunch of kale
- 1 large bunch of chard
- Any other yummy greens you have in the

 Collards
 Red Veined Dandelion Greens
 Cucumbers
 Iceberg Lettuce
 Parsley
 Beefsteak, Heirloom and Cherry Tomatoes
 Fairytale Eggplant
 Hot Pepper Medley (jalapenos, habaneros
and cayenne peppers)
 Mesclun Salad Mix
 Lavender
 Leeks

 Scabiosa
 Christmas basil
 Zinnias (Cactus and Benary’s Giants)
 Cosmos
 Ageratum
 Hopi Red Dye Amaranth
 Sedum
 Gomphrena
 Sunflowers
 Hyacinth Bean flower

THE YOUTH FARM at the High School for Public Service
NEWSLETTER Week of August 25

This week’s stars are Iceberg Lettuce and Dandelion
Iceberg Lettuce:
Iceberg Lettuce? Yes. Iceberg lettuce. Iceberg lettuce
tends to greet us most often from the tops of fast food
hamburgers, at hospital salad bars, and on bodega
sandwiches. Yes, it’s true that iceberg lettuce is higher in
water content and lower in nutritional content than other
lettuces. In reality, most lettuces are very low in
nutritional content when compared to hearty greens like
kale, callaloo, and collards, which are high in calcium
and iron. However, we feel iceberg lettuce has a place in
the culinary spectrum and on our palettes. Crisp and
refreshing, iceberg lettuce is a welcome addition to any
burger, sandwich or salad in the height of summer. Fun
fact: it was first cultivated by the Egyptians, who turned it
from weed to food source. The Greeks and Romans
adopted it later on. It is, according to Wikipedia, the most
popular lettuce in the US. We’ve included our own
Mesclun Salad Mix in your share today – we hope you
find a great use for both types of lettuce, as they shine in
different ways.
Dandelion Greens:
Dandelion greens come before the watery stalk,
yellow flowers, and eventually the soft, airy seeds
that you likely blew into the wind as a kid. They are
bitter, though cultivated varieties like Red Veined
are not as bitter as foraged dandelion. Dandelion
greens are celebrated for their medicinal and
health benefits: they are known for their anti-
cancer properties, for their ability to detoxify the
liver, and so are often used in cleanses. Pair
dandelion with sweeter things like fresh fruit, or a
dressing with a sweet element such as maple syrup
or balsamic vinegar. Pear, peach and corn are
especially delicious with Dandelion!

RECIPE CORNER: Dandelion Two Ways!
Source: Martha Stewart Living

Roasted Beet and Dandelion Greens Salad

 2 1/2 pounds small beets, preferably a mix of red,
golden, and Chioggia, trimmed and scrubbed
 1/4 cup extra-virgin olive oil
 Coarse salt
 4 cups dandelion greens, thick stems removed
 2 teaspoons cumin seeds
 Flaky sea salt, such as Maldon

Preheat oven to 400 degrees. Place beets on foil
lined with parchment. Drizzle with 1 tablespoon oil;
season with coarse salt. Wrap foil into a sealed
pouch. Roast beets on a rimmed baking sheet until
easily pierced with a skewer, about 45 minutes.
Carefully open pouch; when beets are cool enough
to handle, rub off skins with paper towels. Halve
beets (or quarter, if desired).

Arrange beets and dandelion greens in a serving
dish. In a skillet, bring remaining 3 tablespoons oil
and cumin seeds to a simmer; toss with beets and
greens. Sprinkle with sea salt and serve.

THE YOUTH FARM at the High School for Public Service
NEWSLETTER Week of August 25
Whole Wheat Fettucine with Dandelion
Greens, Goat Cheese, and Roasted Garlic
Roasting garlic makes it sweet, mild, and creamy.
Arugula, or other bitter greens, can be substituted for
the dandelion greens.
 1 large head garlic
 Salt and freshly ground black pepper
 2 cups homemade chicken stock, or low-sodium
canned chicken broth, skimmed of fat
 1 1/2 pounds dandelion greens or arugula, tough
stems discarded, cut into 2-inch pieces
 3 ounces soft, fresh goat cheese, preferably low-fat
 8 ounces whole-wheat fettuccine
 3 tablespoons chopped fresh flat-leaf parsley

Heat oven to 350 degrees. Remove several outer
layers of skin from garlic head, leaving a thin layer
of skin attached. With a serrated knife, cut off top
1/2 inch of garlic head. Season with salt and
pepper, wrap in foil, and put in a small baking dish.
Bake until completely soft, about 1 1/2 hours.
When garlic is cool enough to handle, squeeze pulp
out onto a cutting board; smash to a puree with
the side of a knife.

Bring stock and garlic to a boil in a large saute pan
over high heat. Reduce heat to medium, and
simmer for 5 minutes. Add dandelion greens; add
salt and pepper to taste. Cook, tossing, until greens
are slightly wilted, about 3 minutes. Add goat
cheese, and cook, stirring, until cheese is melted
and liquid is creamy, about 3 minutes.

While dandelion greens are cooking, cook
fettuccine in a large pot of rapidly boiling salted
water until al dente, according to package
directions. Drain in a colander.

Add pasta and parsley to saute pan. Toss over low
heat until heated through; season with salt and
pepper, if necessary. Serve immediately.

Youth Farmer Profile:

Kadiata Kaba and Alicia Park, Summer Youth

Where are you from?
Kadiata: I am from Brooklyn and recently moved to the
Bronx. My family is from Guinea, Africa.
Alicia: I am from East New York, Brooklyn and my
family is from Jamaica and Guyana.

Why did you want to work as a Summer Youth Farmer?
Kadiata: I enjoyed it last year and learned many
things. I also improved my skills and met new people.
Alicia: I had a Go Green Class freshman year and found
out about getting a job on the farm. In the class we
came outside on the farm and someone from the
program said there were jobs on the farm in the

Do you see farming in your future?
Kadiata: Not really but I would like to grow
vegetables and fruits in my garden.
Alicia: Not farming but growing stuff in my backyard.

THE YOUTH FARM at the High School for Public Service
NEWSLETTER Week of August 25
What's your favorite vegetable?
Kadiata: I like Eggplant because my mother is always
cooking it and it tastes good.
Alicia: I like Corn because it’s sweet and also Mustard
Greens because it adds a nice zing to salads.

What's your favorite aspect of farming?
Kadiata: I enjoy working at the market, harvesting,
nutrition workshops, composting and irrigation.
Alicia:I like harvesting, picking fresh produce and
watching them grow.

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
AND Every Wednesday, 2:30-6:30pm during our
farmers market!

Upcoming Volunteer Saturday Dates:
September 6

September 20th

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

From left: Tiffany, Althea, Sierra, Charlexia,
and Thomas spinning salad mix for our

We love our Summer Youth – this is their
last week, and we thank them for all their
hard work, positivity and commitment!