FLATBUSH FARM SHARE
www.flatbushfarmshare.com a p a r t n e r s h i p o f t h e H u n g e r A c t i o n N e t w o r k o f N e w Y o r k a n d J u s t F o o d
NEWS
This Weeks Eats!
Veggie Share
1 head of lettuce 1 bunch scallions
1/3 lb. sugar snap peas 1 bunch collard greens
1 bunch Japanese Turnips .25 lbs. of Garlic scapes
Fruit Share: Strawberries
Pasta Share: Plain Fettuccine
This Weeks Volunteers
Shift 1 (4:30 - 6:30)
Jin Li Chan, Laura Goldstein, Leslie Rogers,
Zack Popper, Laura McDaniel
Shift 2 (6:30 - 8:30)
Jin Li Chan, Erik M., Ned Noyes, Andrew V.,
Jessie Lawton-Crane, Laura McDaniel
Assemblywoman Rhoda Jacobs
Reaches out to FFS
Assemblywoman Rhoda Jacobs dropped by our
fundraiser last week and was very interested in
what we do! She has a longstanding interest in
health and nutrition issues and seems like a great
potential partner for FFS. We are planning a meet-
ing with her to tell her more about us and to discuss
possible collaborations. Please contact Laurie Wen
at 917-446-1610 if you’re interested in attending
this meeting, which is to be scheduled in the com-
ing weeks. All are welcome--whether it’ll be your
first meeting with an elected official or your 50th!
Want to share contact information so
you’ll have someone to call in case you
can’t make it to distribution? If you want
to have your contact information appear on a
membership list and distributed *only* within
the membership, let Sally know! Contact Sally
Moses at ms.sam.ny@gmail.com or
718-462-1333.
Questions on Composting? Laura Stinger
can be contacted at
compost@flatbushfarmshare.com for any
questions about our compost service.
First in line: Sarah Divash
2.4 / June 9, 2010
Flatbush Farm Share is a cooperative
and collective endeavor. At the heart
of FFS are its members – Brooklynites
from all walks of life – senior citi-
zens, librarians, teachers, community
organizers, single parents -- who want
to get fresh, healthy food straight from
the farm. Each week, the newsletter will
profile some of our members.
Shortly after 4:30 last Wednesday, half
an hour before the first distribution of
the 2010 FFS season was due to begin,
and while volunteers were still setting
up tables on the lawn, the first member
arrived -- a young woman cradling an
adorable and lively baby in her arms.
Sarah Divash is a new member of the
CSA, and she and her daughter Tova ar-
rived ahead of the scheduled time since
she had never been to this particular
place before and wasn’t sure how long it
would take her to get there by bus. But
once she had arrived, Sarah was unfazed
by the fact that we weren’t quite ready
to roll, and she cheerfully sat herself and the baby down on the porch of the gray house to
wait. She was soon joined by other Farm Share members, who waited patiently as distribu-
tion was delayed for a few hours because our farmer’s truck had broken down. Like most of
the Farm Share members who showed up that night, Sarah took it all in stride, and spent the
time playing with the baby and getting to know other members. We thought we’d let you get
to know a little bit about Sarah.
Sarah taught art in New York City’s public school system for three years until she had her
daughter, Tova, who is now a lively, bouncing eight-month-old baby, and she stopped working
to care for her newborn. Sarah and Tova moved to Flatbush about six months ago. As a new
mother, Sarah was especially concerned about finding a good source of fresh, organic food
that was easily accessible (she doesn’t have a car), and so she started looking on the internet
for a community-supported agriculture (CSA) project nearby, and learned about the Flatbush
Farm Share.
What attracted her to the FFS, was that the food was fresh from the farm, organic, afford-
able and convenient. When we asked her what she liked best about her first week’s worth
of vegetables, she said, “We liked everything.” She added that she liked learning about new
vegetables that she hadn’t tried before. She told us “The only thing from the first week that
I had eaten before was the lettuce and spinach. I didn’t know what the bok choy and broccoli
rabe were.” Sarah, who keeps a kosher household, says that she would be happy to share tips
for cleaning and cooking our vegetables with any other members who keep kosher.
Flatbush Farm Share Fete
Thanks for all those who attended and supported the fundraiser. We had a great
turnout and everyone enjoyed the music, the food, and the fellowship. We were able
to raise a little over $1400. The money raised helps subsidize low income shares
and helps FFS provide affordable healthy fresh vegetables to all!
Want to buy a Flatbush Farm Share T-shirt?
Visit http://www.etsy.com/listing/48789780/flatbush-farm-share-union-made-t-shirt to place your order.
Arugula, Feta and Walnut Pesto submitted by FFS Core Member Lisa Maya Knauer
This was featured at last week’s distribution, and also at the Flatbush Fete on Saturday
3 c. loosely packed arugula leaves and stalks, washed clean and well dried (see note)
3 plump cloves of garlic, peeled (if cloves are small, use more)
1/2 c. walnuts (can substitute pecans, almonds, or hazelnuts)
1/3- 1/2 c. crumbled feta cheese
1/2 c (or more) olive oil
1 T. fresh lemon or lime juice
Fresh ground pepper
Salt to taste (may be unnecessary if your feta is very salty)
Preparation:
Note: Our farmer’s arugula was so tender and clean, you don’t need to
do any additional preparation. However, if you are using arugula you
purchased somewhere else, you will want to wash it in several changes
of cold water to remove the grit and then spin dry (it is important to
dry any herbs you are using for pesto; if they are wet, they will turn
into a soggy, stringy, unappetizing mush). Trim off any tough ends, and
break leaves and stalks with your hands into 2-3” pieces (this is unneces-
sary if you are using Farm at Miller’s Crossing arugula as the leaves
and stalks are small).
Place walnuts and garlic in the container of a food processor fitted with
a metal blade. Pulse a few times until coarsely chopped. Scrape down
from sides. Add arugula and pulse a few more times.
FFS Events Calendar
The Flatbush Farm Share is more than just a place to pick up your
vegetables for the week. We are committed to helping our members find
ways to live happier, healthier lives – and to have fun at the same time.
Throughout the season, we are setting up informative and entertaining
events – both during the weekly distribution, and at other times. If you
or someone you know has a special area of knowledge, a skill or talent
that you would like to share with other Farm Share members, or if you
just want to help out with any of these events, please let us know! We
are particularly looking for members to help coordinate trips to the
farm, and to Breezy Hill Orchards. You can email us at
events@flatbushfarmshare.com. Unless otherwise noted, all events will
be held on the porch of the Gray House. Here are some of the upcom-
ing events:
Weds. June 16, 6-8 p.m Community Garden Planning session
(held in the Church sanctuary)
Sustainable Flatbush and the Flatbush Reformed Church (FRC) are col-
laborating in setting up a garden on the front lawn of the Gray House,
just next to our distribution site. Please come and share your ideas about
what the garden should look like and find out how you can get involved.
You can pre-register for this meeting at http://sustainableflatbush.
org/2010/05/31/new-community-garden/ Childcare and refresh-
ments provided with advance registration.
Weds. June 23, 6-7 p.m. “Making the Most of Your Farm Share” or,
“What the Heck do I do with all those vegetables”?
FFS core member Lisa Maya Knauer (and others) will share tips and
cooking techniques (along with some adaptable, all-purpose recipes) for
getting the most mileage from the wonderful produce we get each week.
Bring your questions and your favorite recipes: we will be compiling
recipes into a booklet that we will distribute to members.
Upcoming...
Saturday June 26, 10 a.m- 2 p.m. Work day at Flatbush Reformed Church
Weds. June 30, 6 p.m. Staying Healthy: Acupuncture for Beginners
Then add olive oil, feta and citrus. Blend until mixture is a smooth paste. Add
more oil if necessary – how much oil you need depends upon whether your
feta is dry or creamy. Add some fresh ground pepper, and taste to see if it
needs any salt (depending upon the saltiness of your feta, it might not need
any).
You should use pasta that has a grooved or textured surface (like fusili, penne
or rotini) so that the pesto clings more easily to the pasta. After tossing the
pasta and pesto, you can add a healthy handful or two of roughly torn or
coarsely chopped arugula leaves for an extra peppery bite.
If you are storing the pesto, glass jars are best, and cover the top with a thin
layer of olive oil. It also freezes nicely (again, protect the top with a layer of
olive oil to prevent freezer burn).
Wonder What Health Benefits Your Veggies Offer?
submitted by FFS Core Member Sally Moses
Arugula: low in saturated fat, and very low in cholesterol. A good source of
protein, Thiamine, Riboflavin, Vitamin B6, Pantothenic Acid, Zinc and Cop-
per, and a very good source of dietary fiber, Vitamin A, Vitamin C, Vitamin
K, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium and Manganese.
Arugula is a cruciferous vegetable with disease-fighting phytochemicals
Bok choy: This is a great choice for getting lots of vitamin C, calcium and
vitamin A. Bok choy also contain glucosinolates, which may prevent cancer.
Broccoli rabe: low in saturated fat. It is also a good source of pantothenic
acid, and a very good source of dietary fiber, protein, vitamin A, vitamin C,
vitamin E (alpha tocopherol), vitamin K, thiamine, riboflavin, niacin, vitamin
B6, folate, calcium, iron, magnesium, phosphorus, potassium, zinc and manga-
nese.
Green leaf lettuce: very low in saturated fat and cholesterol. It is also a
good source of protein, calcium, magnesium and phosphorus, and a very good
source of dietary fiber, vitamin A, vitamin C, vitamin K, thiamine, riboflavin,
vitamin B6, folate, iron, potassium and manganese.
Spinach: low in saturated fat, and very low in cholesterol. It is also a good
source of niacin and zinc, and a very good source of dietary fiber, protein,
vitamin A, vitamin C, vitamin E (alpha tocopherol), vitamin K, thiamine,
riboflavin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potas-
sium, copper and manganese. However, spinach is high in sodium. It also may
feed cancer cells (as does sugar, and not getting sufficient exercise, or getting
insufficient oxygen to the cells).
Turnips: This food is very low in saturated fat and cholesterol. It is also
a good source of vitamin B6, folate, calcium, potassium and copper, and a
very good source of dietary fiber, vitamin C and manganese. It may contain
tryptophan. They have some anti-inflammatory properties. A large portion of
the calories in this food come from sugars (5g/cup). Since turnip greens con-
tain oxalates, individuals with already existing and untreated kidney or gall
bladder problems should eat them sparingly. They also contain goitrogens so
individuals with thyroid problems should also only eat them occasionally.