THE YOUTH FARM at the High School for Public Service

NEWSLETTER Week of October 13,

Hi all!

Hope everyone had a great long weekend! I thought I’d
share with you a little bit about my Saturday this past
weekend. Youth farming groups from up and down the
east coast gathered on a very dreary,
rainy Saturday morning at East New York Farms’
headquarters for a Youth Food Justice Summit. The
groups ranged from Cultivating Community from
Portland, Maine, to the Urban Nutrition Initiative in
Philadelphia. Several NYC area groups were represented
as well, so it was exciting to see a mix of new and
familiar faces.

Although the highlight of the conference for some may
have been the hot pepper contest, I loved the youth-led
workshops in the morning. Three of the groups
prepared workshops for the rest of the attendees, and I
was lucky to attend one on food and media given by the
group from Philadelphia. Although it’s a topic I’m very
familiar with, I’m always surprised at how important it is
to hear about issues such as many times as possible.
Every time I teach a lesson on food justice or systems, I
learn something new, whether it’s in the preparation
for the lesson or from the students. The youth group
from Philadelphia collaborated with each other to come
up with a workshop that got me to think about
stereotypes, my food choices, and how the media
continues to affect many of my decisions today.

I feel very lucky to get much of my produce from the
Youth Farm, but as the days get colder I know that soon
I'll be faced with some tougher food decisions. I loved
Liz's column about drying flowers last week, and have
been thinking about ways to extend my bountiful CSA
share so I can still enjoy the produce in the winter. As
we approach the end of the growing season, I was
happy that the youth pushed me to re-visit all the
factors that affect my food decisions, from subtle
advertisements to conversations I have with my

I'm coming away from this weekend with lots of food
for thought!


 Puntarelle
 Dino Kale
 Callalloo Tips
 Leeks
 Eggplant
 Hot Pepper – Haberneros & Jalapenos
 Mint
 Sweet Peppers
 Cherry Tomatoes
 Tomatoes
 Swiss Chard
 Red Cabbage or Potatoes

 Ageratum
 Calendula
 Euphorbia
 Gomphrena (purple & dark pink)
 Scabiosa
 Snapdragons
 Sunflower
 Dahlia
 Thai Basil
 Tithonia
 Zinnias


Puntarelle or cicoria di catalogna or cicoria
asparago is one of our favorite unique crops on the
farm. It is a more tender, smooth-leafed Dandelion,
thus bringing all those wonderful digestive benefits
along with a punchy flavor. The heads of chicory

THE YOUTH FARM at the High School for Public Service
NEWSLETTER Week of October 13,

are characterized by an elongated shape (about
40–50 cm), light green stems and dandelion shaped
leaves. Puntarelle shoots have a
pleasantly bitter taste with the texture being
tender and crisp.

Puntarelle are picked when they are young and
tender and may be eaten raw or cooked. Often
used as a traditional ingredient in the Roman salad
called by the same name, they are prepared with
the leaves stripped and the shoots soaked in cold
water until they curl. The salad is served with a
prepared dressing of anchovy, garlic, vinegar, and
salt, pounded and emulsified with olive oil.Chop
into your regular salad, or lightly saute with oil and
garlic. Great topped with tempeh, chicken, fish, or

Farmer Molly’s Puntarelle Salad
This recipe is inspired by your share today! I make
salads like this all the time, as meals or sides. This
salad, as it includes protein, can work for lunch or
a light dinner. Have it with some toasted bread on
the side. A great way to eat and save room for
Salad (enough for you and your company: can use
raw Dino kale, mesclun, or a mix)
1 bu. Puntarelle
½ pint cherry tomatoes
1-2 sweet peppers
1 eggplant
1 source of protein (fish such as tuna or swordfish,
anchovies, sardines, chicken, steak, tempeh, or
eggs) prepared to your taste as a topping for the
For the dressing:
1/2 Lemon (to squeeze over Kale or add a little to
dressing for some zing)
1 shallot or clove garlic
Olive Oil
Vinegar (Apple cider, balsamic, tarragon,
champagne or red wine: my motto is, use whatever
you have around!)
1 spoonful Dijon mustard
1 spoonful Honey
Dash Salt
Black Pepper to taste
Wash/cut/chiffonade your greens as needed.If you
incorporate the Dino Kale, start with that. Cut VERY
fine (less than ¼” ribbons). Juice with a lemon and
massage. Then add mesclun or other salad
greens/lettuce. Chop puntarelle and toss with the
Kale. Set aside in a bowl.
Now get to work on your protein: Cut up the leeks
and eggplant, and Start with those. Add in the
protein: Fry your steak (go with something tender,
like Skirt Steak); Bake, saute or pan-fry your
chicken; fry the tempeh; Boil your eggs, etc. A
delicious, unusual addition is Squid or Octopus. I
find it at my local farmers market. Combining the
protein with the leeks and eggplant will really help
to add some flavor! Splash in some balasalmic
vinegar, fish sauce, and spices while it all cooks.
Once protein is done, slice or cut it however you’d
like it on top of the salad.
As you nurse along the protein, dice your sweet
peppers and halve the cherry tomatoes.
Plate the salad greens. Top with cherry tomatoes
and sweet peppers. Then top with
Now prepare the dressing:
My rule of thumb is an oil:vinegar ratio of 3:1 (3
parts oil to 1 part vinegar). I usually start with extra

THE YOUTH FARM at the High School for Public Service
NEWSLETTER Week of October 13,

virgin olive oil, then add vinegar. For this recipe, if
you’re shy about bitter taste, go with apple cider or
balsamic vinegar. Add honey, mustard, salt,
pepper. Mince shallot/garlic and then emulsify. I
usually make dressing in a half pint mason jar, close
it with lid and rim and then shake hard to blend
everything together. There should be a nice
balance of sweetness and savory. Dress your
salads, and enjoy!
This recipe is so versatile – you can use any fresh
veggies you have around. Saute some and leave
the rest raw. I think the key is chopping fine, and
getting that dressing just right!


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

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

Upcoming Volunteer Saturday Dates:
October 18

November 3rd

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

The Youth Farm will be holding a
fundraiser on Thursday, November 6
Our 2
ever “Meet Your Maker” event will
feature 3 amazing Brooklyn chefs and
delicious regional wine and beer. More
details to come!