THE YOUTH FARM at the High School for Public Service

NEWSLETTER Week of Sept. 15

Hello farmer friends!

This year the autumnal equinox is on September
, next Monday! While I am always sad to say
goodbye to summer and squeak in as many last dips in
any body of water, I greet fall with open arms! Fall is my
favorite season: the smell of crisp, chill air, layering on a
light jacket for the first time since spring, baking an apple

Fall also means a lot of new things on the farm! It
means that the days get a little shorter and the
combination of less light and cooler air means that our
irrigation workload finally eases off! After a long summer
of dragging hoses around in the heat, our arms and legs
are grateful for the well-deserved break! Not having to
water the farm all day also frees us farmers up to tend to
other tasks on the farm like weeding and composting, or
just taking a break and snacking on cherry tomatoes :)

In the fall, late summer crops slow from their rapid
summer yields, and we phase into a new harvest
season. We can lift potatoes that have been patiently
growing underground for weeks. We can plant cold
loving crops again like leafy greens and root
vegetables. The peony roots that we’ve been storing all
spring and summer from my mother’s garden can finally
get planted.

We hope you’ve enjoyed your summer harvests and we
look forward to many fall surprises!

Farewell Summer 2014, you’ve been a very comfortable

Farmer Liz
Assistant Farm Manager

Special Note:

We apologize that our vegetable share list was incorrect
last week! There were a few items listed that did not
make it into the shares. We do our best to predict
shares in advance (on Fridays), due to the fact that on
Monday morning we need to jump right into
harvest. Sometimes, we may decide that certain items
are not yet ready, or there aren't enough of them to give
everyone one. Thank you for your patience!

 Swiss Chard
 ‘White Egg’ Turnips
 Turnip Greens! (tops of turnips)
 Baby Bok Choy
 Tomatoes
 Cucumbers
 Husk Cherries
 Parsley
 Sage
 Eggplant
 Sweet Peppers – Corno di Toro
 Hot Pepper Medley inc. Habanero,
Jalapeno, Cayenne and Shishitos

 Cardinal Basil
 Gomphrena
 Sunflowers
 Scabiosa
 Hyacinth Bean Flower
 Strawflower
 Zinnias
 Wheat Celosia
 Tithonia
 Sedum
 Orange Temple Bells Celosia
 Hopi Red Dye Amaranth

Star of the Week: Husk Cherries
 Actually a member of the nightshade family,
husk cherries are characterized by small orange
fruit - similar in size, shape and structure to a
small tomato - that is partly or fully enclosed in
a large papery husk. They taste slightly sweet

THE YOUTH FARM at the High School for Public Service
NEWSLETTER Week of Sept. 15
and tart and can be enjoyed raw (in salads,
chopped or pureed in salsas or baked in pies,
tarts or cakes).

 Turnip Greens! Along with the tasty, crunchy
sweet and spicy turnip root come some lush
and delicious cooking greens! Wash them well,
then try them sautéed with onion, garlic, red
pepper flakes, and the roots, chopped up! You
can also add some roasted pecans and a dash of
Dijon mustard for flavor.

Fun facts: Corno di Toro Pepper

The name of this Italian heirloom translates as "horn of
the bull", a tribute to the peppers' full, tapered shape.
The fruits have a sweet, crisp, full-bodied flavor. A tasty
favorite eaten raw, fried, stuffed or grilled. These are SO
delicious crunched on as-is, or dipped into pesto,
hummus or another favorite spread.

Getting tired of cooking your kale, collards, callaloo and
swiss chard in olive oil? Over the years I’ve learned how
to make cooking these super healthy greens in different
ways to liven up the week. Instead of just olive oil, try
drizzling fish sauce, tamari, or sesame oil for a savory
twist. I also love adding a splash of balsamic vinegar to
my cooked greens just as they finish cooking in oil. This
helps to wilt tougher greens faster, and adds a yummy
sweet element, that goes great with fish or meat.


Stewed Sweet Peppers w Tomatoes, Onions & Garlic


2 tbsp extra virgin olive oil

1 medium onion, chopped

2 plump garlic cloves, minced

3 large peppers, thinly sliced or chopped

1 ¾ cup chopped tomatoes (or 1 14-oz can
chopped tomatoes) drained of some but not all
the juice

1 tsp fresh thyme leaves or ½ tsp dried thyme

Salt & freshly ground pepper to taste

Pinch fine ground sea salt

Fresh cracked black pepper
1. Heat the oil in a large nonstick skillet or heavy
casserole over medium heat, and add the onion. Cook,
stirring, until tender, about five minutes, and add the
garlic and peppers. Cook, stirring often, for five minutes,
and add 1/2 teaspoon salt. Continue to cook for another
five minutes until the peppers are tender.

2. Add the tomatoes, thyme, salt and pepper, bring to a
simmer. Continue to simmer, stirring from time to time,
until the tomatoes have cooked down somewhat, about
10 minutes. Cover, reduce the heat, and simmer over
low heat for another 15 to 20 minutes (or longer), stirring
from time to time, until the mixture is thick and fragrant.
Taste and adjust seasonings.

Serve as a side dish, as a topping for pizza, pasta,
polenta, rice or bruschetta, as a filling for an omelet, or
stir into scrambled eggs.


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

September 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:
September 20

October 4th

THE YOUTH FARM at the High School for Public Service
NEWSLETTER Week of Sept. 15