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Week #9, August 17th, 2011

High School for Public Service Youth Farm


YOUR SHARE THIS WEEK: Rain, Rain Rain! It seems as though fall is here this week. The cool weather is a nice break from Please keep in mind that this is a list of our predicted harvest. the crazy heat we have been having, but Im not Basil, Callalloo, Cucumbers, sure Im quite ready to say goodbye to summer. I Heirloom Tomatoes, Lettuce hope at least just for the hot peppers, that we will have some more hot weather. If you have a chance Mix, Onions, Radicchio, Sage, please take a short walk over to check out the beau- Sweet Peppers tiful collection of hot peppers to look forward to in callalloo next weeks share. radicchio
With the weather change I think it appropriate to supplement your normal veggie heavy diet with one of our super greens, callalloo. A few weeks back I was feeling a little lack luster, tired with that little tinge of a sickness lurking over my shoulder. I took home with me a large bunch of callalloo and had it for 3 meals the next day and after that I was bouncing off the wall with energy. A little iron always does the body good on these cloudy days. I wanted to share a new consumer campaign based in central Brooklyn, Milk Not Jails. They are working to mobilize and advocate for supporting upstate farmers and sustainable dairy production in New York, through changing policy that currently looks to the criminal justice system to hold up rural economies. I highly recommend everyone check out their campaign and awesome video primer at Please take a moment and fill out our mid season CSA evaluation. Your comments will help us to fill your bags the rest of the season, and with our planning for next season.
onions sage

sweet peppers

heirloom tomatoes basil cucumbers

Chopped Greek-Style Salad with Red, Yellow, and Orange Bell Pepper
Ingredients: • 2 cups lettuce mix • 1 heirloom tomato, diced • 1 cucumber, diced • 2 sweet peppers, diced • 1/2 cup Kalamata olives, pitted & halved • 1/4 cup chopped onion • 1/2 cup diced Feta cheese • 1/2 cup of olive oil-vinegar dressing

(Makes 3-4 servings, recipe adapted from KalynsKitchen. com)

• Mid-season evaluations: Let us know how we’re doing!! Please fill out the attached form and return next Wednesday, August 24. • Volunteer this Saturday, August 20th, from 10-4! or every Wednesday from 3-6:30pm. • Do You: Grow food? Make food? Make crafts? Sell at our market! We’re still looking for gardeners! Contact for more information.


Directions: Dice red onion or cut green onion into 1 inch long pieces. Drain olives and cut in half lengthwise. Cut Feta into cubes about 1/2 inch square. Combine tomatoes, cucumbers, peppers, onions, and olives and toss with desired amount of salad dressing. (You may not need all the dressing.) Stir feta cubes into salad and season with fresh-ground black pepper. The salad can be served immediately, or left for an hour or two to let the ingredients have a chance to marinate. This salad keeps surprisingly well in the refrigerator for a few days.
600 Kingston Ave, Brooklyn NY 11203

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HSPS YOUTH FARM C.S.A. NEWSLETTER #9 August 17th, 2011

Radicchio is a variety of the red chicory and has been cultivated in northern Italy since the 16th century. The most common variety of radicchio has round, glossy leaves that are red with white veins. The flavor of fresh radicchio is slightly bitter and acidic. Radicchio can be eaten raw or cooked. Its bitterness adds flavor to salads and cooked dishes. If you’re not a fan of the bitterness try soaking the radicchio in water for at least 20 minutes before serving to alleviate some of the bite. It can also be used to add extra crunchiness to sandwiches or to add color to soups, rice and other dishes. Since radicchio is part of the chicory family it can be used as a substitute for chicory or escarole in most recipes. Radicchio is high in antioxidants, fiber and is full of minerals such as calcium, iron, potassium, folic acid, copper and vitamin C.
-Credit: The Visual Food Encyclopedia


I was excited to return to the farm today after spending a week away, and anxious to see the progress of recently planted flowers. My four apprentices did a wonderful job managing the farm, and I hear they sent home a beautiful bouquet! This past weekend, the city was pummeled by heavy rainfall – various parts of the city received between three and ten inches of rain! As a farmer, rain, like all forms of weather, can conjure many conflicting thoughts and questions. You may feel relieved you don’t have to spend your day irrigating – especially convenient on weekends! Or, you may feel frustrated you can’t get work done that you would like to. You feel concerned about whether it will rain a sufficient amount to delay irrigation. Flower apprentice Ethan Gallagher relayed to me his own thought process last Tuesday, when light misting began during the workday. Rain was in the forecast, but not certain. After he arrived home, he “panicked” that not enough rain had fallen and almost ran back to the farm to make sure our crops had sufficient moisture. Luckily for Ethan, it began to pour. If it rains too much, and your soil does not have good structure or sufficient organic matter, your soil may erode. Luckily, we have decent soil that managed to hold up, even in this past weekend’s deluge! -Molly



Adapted from

Ingredients: • 3 pounds ripe tomatoes, peeled, seeded, and roughly chopped • 1/2 cucumber, seeded and roughly chopped (some extra finely chopped for garnish) • 1 medium sweet pepper, seeded and roughly chopped • 1 onion roughly chopped • 3 green onions, white and light green parts, roughly chopped • 1/3 cup packed fresh flat-leaf parsley • 2 garlic cloves, smashed and roughly chopped • 1 cup tomato juice • 1/4 cup red wine vinegar • 3 Tablespoons good quality extra-virgin olive oil • 2 teaspoons kosher salt • Tabasco or hot sauce to taste Directions: In the bowl of a food processor, add all of the ingredients except for the oil, salt and Tabasco. Pulse until desired consistency. Transfer the mixture to a large bowl and stir in the oil and salt. Taste for seasoning. Add Tabasco to taste, stirring well. Cover and refrigerate for at least 2 hours to allow the flavors to blend. Serve in chilled bowls garnished with diced cucumber if desired.

Chelsea Newson: Flower apprentice
Chelsea joins the Youth Farm’s first round of flower apprentices this summer having no farming experience. She loves learning about, making and eating food and has thoroughly enjoyed her time on the farm. Chelsea is currently a student at NYU studying food and environmental studies and will likely start working at a sustainable butcher shop in addition to working on the farm. Chelsea spends two days a week on the farm and finds harvesting the flowers very rewarding. During her time away from the farm she enjoys running, writing, and yoga. In discussing the flowers she says she is “always blown away by how beautiful they are and how many we have each week.” Her favorites right now are cosmos, scabiosas, and green zinnias.

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