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Olivia_Lane — Thu, 09 Oct 2008 19:29:02 CDT

The Bed-Stuy CSA is a Community Supported Agriculture project of the Magnolia Tree Earth Center of Bedford-Stuyvesant, Inc. and Conuco Farm. We bring fresh, locally-grown vegetables to the community at an affordable price through a mutually beneficial partnership between residents looking for quality produce and a local farmer of color.

In addition to getting great vegetables from Hector Tejada of Conuco Farm this year, members have the option to purchase additional fruit, egg and meat shares from local farmers through the CSA. Learn more.

Members: Sign up for your volunteer shift online.

Did you forget the name of that weird vegetable from this week's share that looked like it came from outerspace? Check Share Records for details on what you got. Check Vegetable Facts for info and recipe ideas organized by vegetable!

Want to start a discussion with other members? Join our Google Group! Go to the webpage or email bedstuycsa@googlegroups.com.
(You must be a GG member to send messages.)

What's going on?

End of Season Survey

Members, your opinion counts! Please complete the 2008 end-of-season survey and help us improve the CSA so that it better serves your needs. *Click here to go to survey*

Bed-Stuy CSA 2008 Memberships Sold Out!
Unfortunately, as of May 9th, the Bed-Stuy CSA is currently sold out of 2008 shares. Contact us if you are interested in being added toour mailing list for next year.

Veggie Mysteries Revealed!

Not sure what to do with all those funny looking vegetables in your share?

Visit our Vegetable Facts & Recipes page for nutritional information, storing and preparation tips, fun facts, and more.

What's the Bed-Stuy CSA all about?

Learn more about the Bed-Stuy CSA.

Our mission and goals
Contact us
Become a member

Share Records

clare_b — Sat, 20 Sep 2008 13:27:12 CDT

Here's a record of the vegetables we received in our weekly share.

2008 Season

CSA Week 2: 1 vitamin greens, 1 red russian kale, 2 heads of garlic, 1 head of romaine lettuce, 1 napa cabbage, 1 swiss chard, 1 bok choy, 1 qt sugar snap peas.
CSA Week 3: 1 qt. Sugar Snap Peas, 1 bunch Swiss Chard, Pea Shoots, 2 heads Broccoli, 1 head Napa Cabbage, 1 head Garlic, 1 bunch Parsley, 1 head Red Leaf Lettuce, 1 bunch baby turnips.
CSA Week 4: 2 kohlrabi, 2 heads broccoli, 1 qt. sugar snap peas, 1 bunch kale, 1 head of escarole, 1-2 bunches bok choy, 1 large bag sunflower sprouts, 1 head romaine lettuce.
CSA Week 5: 2 Kohlrabi or 1 head Bok Choy, 3 heads Broccoli, 1 qt. Sugar Snap Peas, 1 bunch Pea Shoots, 1 bunch Collard Greens, 1 bunch Swiss Chard, 3 Summer Squash, 1 head Fennel, 1 bunch Garlic Scapes, 1 head Lettuce.
CSA Week 6: 1 bunch beets, 3 cucumbers (white/green), 1 head garlic, 4-5 squash, 1 head cabbage, 1 bunch lacinato kale, 1-2 heads broccoli, 1 escarole.
CSA Week7: 3 summer squash, 1 bunch kale, 1 bunch swiss chard, 2 cucumbers, 2 kohlrabi, 1 bunch parsley, 1 qt. green beans, 1 head cabbage. Fruit share: 1/2 peck bag of peaches and yellow plums.
CSA Week 8: 4 heirloom tomatoes (2 large, 2 small), 1 bag green and/or purple string beans, 1 qt. pea shoots, 1 bunch kale, 1 heqad cabbage (red or green), 3 summer squash or zucchini, 3 cucumbers. Fruit share: 1/2 peck bag of yellow plums and apples.
CSA Week 9: 4 tomatoes (2 large, 2 small), 1 head cabbage, 1 green bell pepper, 2 banana peppers, 2 cucumbers, 3 summer squash, 2 lbs. beets (red and golden). Fruit share: 1/2 peck assorted peaches.
CSA Week 10: 6 tomatoes (3 large, 3 small), 1 bunch radishes, potatoes (3 big, 5 small), 3 lemon cucumbers, 1 bunch kale, 1 bunch pea shoots, 1 head red cabbage, 1 bunch vitamin greens, 1 bunch basil. Fruit share: red plums, yellow plums, donut peaches and regular peaches.
CSA Week 11: 4 ears of corn, 1 qt. potatoes, 2 cucumbers, 2 banana peppers, 1 pt. assorted cherry tomatoes, 5 tomatoes, 1 head red cabbage, 2 qts. pea shoots, 1 bunch kale. Fruit share: 3 lbs. red plums and 1 pt. blackberries.
CSA Week 12: 1 qt. potatoes, 1 pt. okra, 4 ears corn, 1 eggplant, 1 pt. cherry tomatoes, 5 tomatoes, 1 head bok choy, 1 bunch kale, 1 qt. pea shoots. Fruit share: 11 peaches, 20 donut peaches, 23 red plums
CSA Week 13: 4 ears corn, 1 leek, 1 qt. potatoes, 2 qts. pea shoots, 1 head lettuce, 1 qt. green beans, 1 qt. sunflower sprouts, 2 peppers, 3 tomatoes, 1 pt. cherry tomatoes. Fruit share: 11 peaches, 20 donut peaches, 1 bag apples.
CSA Week 14: 1 sweet French melon, 2 peppers, 4 ears corn, 1 qt. potatoes, 1 head lettuce, 1 bunch kale, 1 napa cabbage, 1 acorn squash. Fruit share: 11 nectarines, 16 plums, 1 bag apples
CSA Week 15: 1 bunch Dandelion greeens, 1 bunch Kale, 1 bunch Collards, 1 bunch Basil, 1 head Lettuce, 1 Leek, 1 bunch Bok choy, 1 bunch Radishes, 1 qt. Fingerling potatoes, 1 Butternut squash. Fruit share: 11 Nectarines, 1 bag Apples.

2007 Season

CSA Weeks 1-3: Sorry, we didn't come up with this idea sooner! Though our memory is fuzzy, we can tell you weeks 1-3 consisted of lots of green things--Swiss Chard, Collards, Kale, Mustard Greens, Vitamin Greens, Mizuna, mixed salad greens. Weeks 1 and 2 also had garlic scrapes. Weeks 2 and 3 we had green onions. By Week 3 we also got radishes and peas.
CSA Week 4: 1 bag mixed cooking greens, 1 bunch radishes, 2 zucchinis, 1 large or 3 small yellow squash, 1 bunch arugula, 1 head romaine lettuce, about 2 cups peas, and 1 bunch each of kale, collards, and swiss chard.
CSA Week 5: 1 head of Lettuce, 3(mixed size) Squash or Zucchini, 1 head of Cabbage, 1 handful of Basil, 1 bunch of Collard Greens, 1 bunch of Swiss Chard, 3 small (or 2 big) Beets,1 bunch of Kale, 1 bag of Green Beans, 2 small & 2 big Onions.
CSA Week 6: 1 bunch of kale, 1 bunch of beets, 4 zucchini, 1 daikon, 1 lemon cucumber, 1 handful of basil, 1 bag of pea shoots, 1 bag of cranberry beans.
CSA Week 7: 1 bag of Green beans, 1 bag of Cranberry beans, 1 handful of Basil, 3 or 4 Zucchini, 1 bundle of red onions, 1 head of Broccolli, 1 bunch of Kale, 1 head of Cabbage, 1 bag of mixed salad greens and Radicchio
CSA Week 8: 1 handful Basil, 2 lg Tomatoes, 1 head Cabbage, 4 heads Broccoli, 4 Cucumbers, 5 Zucchini, 1 bunch Swiss Chard, 1 Cauliflower, 1 handfull Greens
CSA Week 9: 1 bag Lettuce/Sprouts, 5 Roma Tomatoes, 5 Kirby Cucumbers, 1 large Heirloom Tomatoes, 2 large Cucumbers and Tomatoes, 1 Daikon Radish, 4 Zucchini, 3 heads of Broccoli, 1 bunch Swiss Chards, 1 head of Cabbage
CSA Week 10: 1 or 2 cucumbers, 11 kirby cucumbers, 6 zucchini, 10 Adirondack potatoes, 3 small heirloom tomatoes, 1 large heirloom tomato, 2 eggplant, 1 cabbage, 1 bunch Swiss chard, 1 head of lettuce
CSA Week 11: Potatoes, Zucchini, Eggplant-long & round, Tomatoes & x lg Tomato, Redleaf lettuce, handful of each kind of greens, a cucumber

CSA Week 12: Eggplant, Swiss Chard, Mixed Greens, Tomatoes, Potatoes, Okra, Basil, Arugula
CSA Week 13: 6 Eggplants, 5 Corn, 4 Tomatillos, Heirloom Tomato (1 big, I small), 5 Yellow Tomatoes, 1 handful Okra, 1 bunch Radishes, 1 bunch Bok Choi, 1 bunch Arugula, 1 handful Cooking Greens

CSA Week 14: 5 Corn, 10 Potatoes, 1/2lb Okra, 2 Tomatoes (1 big, 1 small), 4 Beets, 1 Squash, 1 Mustard Green, 1 Arugula, 1 Bok Choy, 3/4 lb Tomatillos,1 handful Cooking Greens

Summer 2008 News

Olivia_Lane — Sat, 02 Aug 2008 10:34:24 CDT

August 2nd Newsletter: Hattie Carthan Community Garden Events!
CSA Week 8: Cycle B pick-up.

The Hattie Carthan Community garden invites you to attend a “State of our health” community council facilitated byPlant and sound medicine practitioner, community food educator Author of “A Time for Healing” Yonnette Fleming

Date: August 2nd, 2008 2:00 - 5:00 pm

Place: Hattie Carthan community garden

Lafayette & Marcy Avenues

G- Bedford/Nostrand B38 to Lafayette /Marcy Aves

Many in our community recognize that improving our health involves more than the diagnosis and treatment of disease, having insurance or the cost of healthcare. In fact there are lots of statistics which indicate that racial and socio economic inequalities often lead to poor health and health disparities. Join in this community council as we examine the State of Health in our community and make a commitment to creating a new view of health in our local community .Come prepared to share your own story about how racism, exclusion, chronic stress, unhealthy soil, contaminated food or environmental pollution is negatively affecting your individual or community health.

We will shift our conversation from health care providers to the community for visionary direction;

We will shift our focus from third party intervention to local control;

We will define health as our physical, spiritual, social and economic wellbeing.

Part 2 & 3 of this learning series will be dedicated to learning about Central Brooklyn disparities, identifying their root causes and exploring strategies which can produce change.

Questions ? Contact Yonnette@ 718-638-3566 or email hattiecarthangarden@yahoo.com

Herbal beverage and healthy foods will be available.

This council is sponsored by the Ben and Jerry’s foundation & Green Guerrillas and is the 1st part of a 3 part “growing our health “series which addresses health disparities in our community.

The Hattie Carthan Community Garden cordially invites you to attend

our 4th annual International Food and Film festival August 16, 2008

Time: 2pm - 10 pm

Come groove to international music, share international food recipes, meet local gardeners & community cooks, learn about healthy fast foods for kids at a cooking demo, meet food justice activists, learn about home made beverages as an alternative to carbonated beverages, learn about preserving foods from the harvest, join in our rhythm circle, find out about food issues which affect our community. All foods are prepared by our garden members, some foods have been harvested from our garden. Remember to bring your blanket for the movie!

Our theme:- Many cultures working as one community.

Questions: Please call Yonnette 718-638-3566 or email hattiecarthangarden@yahoo.com

EXPERIENCE THE FRESH TASTES AND CULTURE OF BROOKLYN!

Vegetarian plate: $6 Meat plate $7

Roast Corn $1 Home made Cake $1

Home made Beverages $1 Home made pies$1.50

The garden is located on the corner of Marcy and Lafayette avenues

G- Bedford Nostrand Walk one block to Marcy B38 - Marcy & Lafayette avenues

Donations are welcome by the garden to help continue food education and cultural programs in the garden.

The garden is grateful to Con Edison, Baileys Café, Just Food, Green Guerrillas, Citizens NYCfor their kind support .

The Hattie Carthan Community garden invites you to commune and connect

at our monthly Drum and movement circle facilitated by plant and sound medicine practitioner/meditational drum recording artist Yonnette Fleming and African drum/dance teacher Michael Sampson.

Date : August 31, 2008 Time 4:00 – 8:00 pm

Place : Hattie Carthan garden Marcy & Lafayette Aves

All organic instruments, are welcome. We will rhythmically entrain with each other,find our connection through the heartbeat and learn rhythms associated with the cycles of nature. Rhythmic entrainment balances the right and left brain functions and teaches us waysof workingharmoniously with eachother.

Find your dance and dance as if nobody is watching you!!!!!!

Align yourself with your inner rhythms!!!!!

Dance with your creativity!!!!

Drum til the cows come home!

What to bring:

Your dancing feet, instruments, journals, sketch pads,scarves, dancing belts, yoga mats, or a pillow in case you simply want tolay on the grass and have the rhythm and sounds dance through your body.

Donations of money, water or food are appreciated to make this a sustainable venture that feeds our connections with each other and the Earth!

Questions ? Call Yonnette @ 718-638-3566

or email hattiecarthangarden@yahoo.com

__________________________________________________

Wondering what's in your share? Check the Share Records page.

Looking for recipes, storage tips, and cleaning info for the veggies you received in the share? Visit the Vegetable Facts and Recipes section of this website. If you can't find a vegetable listed on the main page, just click the arrow on the menu bar (to your left) to read the names of the pages in that section and see if the veggie is listed there. Most, if not all, the vegetables we receive should have a page.

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July 19th Newsletter: Do you want a fruit share?
CSA Week 6: Cycle B pick-up.

DEADLINE FOR FRUIT SHARE IS TODAY (JULY 19). If you are interested in purchasing a fruit share, please bring a payment (personal check, money order, or cash) to the Bed-Stuy CSA pick-up site no later than Saturday, July 19th. (More details.)

New on the website: Sprouts! Facts & Recipes

Upcoming CSA and Neighborhood Events

Free Dance performances in Herbert Von King Park this weekend! Saturday, 3-6pm: ASE Dance Collective and Purelements. Sunday 3-6: Dance TheatreX and Vissi Dance Theater. (More info.)

Tamar-Kali performs at Weeksville Heritage Center on Saturday, 7-8pm. Free. “The instrumental depth behind Tamar-kali’s voice is astonishing; a cohesive soundclash that takes place within each song”. - Anicee Gaddis in Trace Magazine. (More info.)

For more events, including a trip to the farm, film screening, and a food preservation demo, visit the Upcoming Events page.
__________________________________________________

Wondering what's in your share? Check the Share Records page.

Looking for recipes, storage tips, and cleaning info for the veggies you received in the share? Visit the Vegetable Facts and Recipes section of this website. If you can't find a vegetable listed on the main page, just click the arrow on the menu bar (to your left) to read the names of the pages in that section and see if the veggie is listed there. Most, if not all, the vegetables we receive should have a page.

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July 12th Newsletter: Picnic time!
CSA Week 5: Cycle A pick-up.

If all the long nights spent at outdoor movies and concerts leave you hungry (or malnourished on hot dogs, pretzels, and popsicles) and worrying about the CSA veggies that are sitting in your fridge, fret no longer-- The New York Times recently featured 101 20-Minute Dishes for Inspired Picnics. The simple recipes were created by Mark Bittman, author of How to Cook Everything.
Click here for a printable list of the ideas.

Looking for biodegradable picnicware? Click here.

Fruit Shares Now Available to CSA Members!
Thanks to a few star CSA members, you will now be able to purchase an optional fruit share from Wilkow Orchard in Highland, NY, a family farm in business for 6 generations right down the street from Conuco Farm. Visit the Fruit, Egg, and Meat Share page here on our website for more info.

Upcoming CSA and Neighborhood Events

Weeksville Heritage Center's Rebel Soul Salon Series 2008 continues this Saturday with a performance by Sparlha Swa. Sparlha Swa is a velvetine clash of impeccable vocals and haunting modal chords. You will find her performing mostly solo on guitar, though sometimes she is accompanied by Shree Shyam Das, master of both bass and percussion. (12, 7-8pm. Free.)

Afro-Punk festival continues with huge concert in Fort Greene Park featuring The Dirtbombs, Tamar Kali, Little Jackie, Sophia Ramos, Bermuda featuring Antibalas Horn Section (Saturday at 1-8pm) and a Block Party/ DIY Market (Sunday, 12-8pm, Clinton Avenue between Myrtle and Willoughby).

The Bushwick CSA invites us to a film screening of Our Daily Bread on the Friday, July 25th, from 7p-9.30p at Make the Road NY (301 Grove St. Brooklyn, 11237). The film is a beautifully composed, wrenching depiction of industrial agriculture and factory farming. It's not yet available through services like Netflix, and you won't find it at the local video store, so it's a great chance to see it for the first time, perhaps! More info:
http://www.frif.com/new2006/odb.html

Caring for Your CSA Share - Don't Let Those Veggies Rot!
Saturday, July 26, 2008
12:00pm - 1:30pm
Von King Recreation Center Auditorium
Lafayette Avenue between Marcy & Tompkins Avenues (across the street from the Bed-Stuy CSA pick-up site)
Do you sometimes feel overwhelmed by your CSA share? Tired of seeing half your share go to the compost pile? Not sure what to do when you're approaching your third week of kale or beets? Just Food Community Chef and Columbus Circle CSA Member Martha Ma will offer tips and strategies on how to best enjoy your CSA bounty. You will learn which vegetables are best eaten immediately, vegetable storage techniques, and food preservation strategies (including freezing, pickling, fermentation and canning).

SAVE THE DATE! Bed-Stuy CSA Farm Trip on Sunday, August 24, 2008 (more details here)

Wondering what's in your share? Check the Share Records page.

Looking for recipes, storage tips, and cleaning info for the veggies you received in the share? Visit the Vegetable Facts and Recipes section of this website. If you can't find a vegetable listed on the main page, just click the arrow on the menu bar (to your left) to read the names of the pages in that section and see if the veggie is listed there. Most, if not all, the vegetables we receive should have a page.

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July 6th Newsletter: Kohlrabi me confused.
CSA Week 4: Cycle B pick-up.

I haven't much news to report. This is sort of a mini-newsletter.

I added a new page to the website. Check out all the exciting info about Kohlrabi, that spacey-looking veggie we got this week!

Read the complete list of what we received in our shares this week on the Share Records page of the website.

Now, I'm off to day 3 of the Afro-Punk festival! Maybe I'll see some of you there. Maybe you'll be at the International African Arts Festival. I went on July 4th--it was so much fun!

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June 28th, 2008 Newsletter: Welcome to the 2008 Season!
CSA Week 3. Cycle A pick-up.

Warmest welcome to all the new members to the Bed-Stuy CSA! Welcome back to all the returning families and individuals as well! Thank you for your commitment to supporting a local farmer of color, as well as committing to choose foods that are healthy for our personal health, our community, and our planet.

What's the point of this newsletter?
For those of you who are new to the Bed-Stuy CSA, this is the first newsletter you have received from me. The purpose of this newsletter is to distribute the latest news on our CSA and the Conuco Farm. Another purpose of this newsletter is to provide information on how you can get the most out of the veggies in your CSA share. Finally, this newsletter attempts to inform CSA members of other community, sustainable agriculture, and healthy eating news of interest.

What's new about the newsletter this season? What happened to the blog?
This season, the venue of the newsletter has undergone some changes. 2007 Season CSA Members may remember reading the newsletter via Blogger and/or via a message sent out on the Bed-Stuy CSA Google Group. This season, in an attempt to centralize information, the newsletter will simply be posted on the "Bed-Stuy CSA News" page of our website. A message will then be sent out via the Google Group to inform members that a new newsletter has been added to the page.

The content of the newsletter is also different. This season, the newsletter will simply refer readers to the CSA website's new and improved veggie pages for info on nutrition, storage, preparation, and recipes of the produce received in their weekly share. CSA members are strongly encouraged to continue the discussion and help develop the website by "starting a thread" on the individual veggie pages. (See foot of each page.) Share your favorite recipe or most clever tip! Ask a question! Answer a question! Post photos of the dishes you've created with CSA veggies!

Recently added to the Bed-Stuy CSA Website: COMPOSTING RESOURCES
Sadly, not all of the vegetables grown by Hector ends up in our bellies. Carrot tops, potato skins, green stems, and other veggie scraps that are indigestible or unpleasing to our palates, as well as the occasionally ill-stored veggie-gone-bad often end up in the trash. According to the NYC Department of Sanitation, the average New York City household discards two pounds of organic waste each day—adding up to more than one million tons of organic material a year. When we discard this "waste," we crowd landfills with a potential resource that can help beautify our parks, gardens, and blocks…even our windowboxes and houseplants.

For more info on visit: http://bedstuycsa.wetpaint.com/page/Composting

What have we been eating?
Visit the Share Records page of the website to read a record of the vegetables we've received this season.

Upcoming Events

NYC Gay Pride Week continues this weekend. Events include not only the famous parade on Sunday but also the Dyke March (today).
Greene Acres Garden hosts "Summer in the Garden: Free Hair & Fashion Show." Today (Sat. 6/28), 2-6pm at corner of Franklin Ave and Greene Ave. Fashion Show, lemonade, treats, games, music. All children must be accompanied by an adult.
The Annual Fulton Art Fair continues to showcase the work of renowned and emerging African-American artists in Brooklyn. (Through July 6th.)
FIGMENT is a FREE celebration of creative culture held on Governors Island in New York Harbor from June 27-29, 2008. Expect a dizzying array of fabulous art and activities, spanning a range of imaginative possibilities from ambitious sculptures to exquisite performance to wild costuming to edgy arts and crafts and beyond. Fun for the whole family!
International African Arts Festival (July 3rd-6th). Celebrate African arts and heritage by sampling music, dance, food, crafts, and fun. Free.
This summer Afro-Punk, BAMCinematek, and Toyota will present the 4th Afro-Punk Festival, taking place July 4th-July 13th in the heart of Brooklyn. Connect with thousands punks from the African Diaspora. 40 bands will perform. 15 films will be screen. Serious skateboarding will take place on the ramp and half pipe in the BAM GGMC parking lot.
Celebrate the 5th of July (anniversary of day after Africans enslaved in NY state were emancipated in 1827) with Weeksville Heritage Center. Includes a lecture at 5pm and a performance by Brooklyn hardcore/metal/rap band Game Rebellion at 6pm.
Enjoy free outdoor concerts, literature readings, plays, and movie screenings in the city all summer! Prospect Park hosts Celebrate Brooklyn. The McCarren Park Pool Party concerts return. 2008 BAM Rhythm & Blues Festival at MetroTech Jump Starts a Summer of Soul with a great line-up of afternoon performances--do not miss Leela James on July 10th! Brooklyn Bridge Park hosts film screenings, fitness sessions, craft lessons, and more. Central Park holds it down with SummerStage. Visit Lower Manhattan to experience the River to River Festival. City Parks Foundation curates performances in parks throughout the city and encourages you to bring your old cellphone for recycling! Read About.com for a comprehensive list of even more NYC summer concerts and a list of NYC summer movie screenings.
Stay on top of Bed-Stuy events! Visit (or, better yet, subscribe to) BedStuyBlog.com for the latest local news, including concert line ups at Solomons Porch, Goodbye Blue Monday, Bushbaby, and Le Toukouleur Restaurant.

Announcements

The Macon Branch of the Brooklyn Public Library re-opened on Thursday, June 19th. The branch, located on Lewis Avenue at Macon Street,has a circulating collection of information about Bed-Stuy.It also now features the African American Heritage Center (AAHC).
In other Brooklyn Public Library news, CSA Member Olivia Lane will be volunteering as a facilitator for a new English Language Conversation Group in the Bedford Branch. The group starts Tuesday, July 1st from 10am-12pm and will continue to meet weekly. Anyone who is interesting in improving his or her English language skills is encouraged to attend the free meetings. Spread the word! Visit the Brooklyn Public Library website to learn about volunteer positions that might interest you.
Announcing SoulVegFolk.com: The social network for Black folks who are vegans, vegetarians, fruitarians, raw foodists, etc. to share the joys, pains and crazy of their diet/lifestyle. From "newbies" to "veterans"..Get Connected!

Cabbage

Olivia_Lane — Sun, 27 Jul 2008 20:34:31 CDT

The word cabbage itself derives from the French caboche, a colloquialism meaning "head." Cabbages range in color from pale green to purple-red, and have dense, compact heads with smooth, tightly packed, waxy leaves. Savoy cabbage has leaves that are brighter green and crinkled, while ruby red to purple colored leaves distinguish red cabbage. Chinese cabbage, such as Pe-Tsai, grows in an elongated form with tightly wrapped, pale-green leaves. However, the Napa variety is more barrel-shaped with yellowish-green leaves. They are all flavorful. Cabbage is an excellent source of Vitamin C.

Storage
Store dry, unwashed cabbage in the refrigerator, preferably in the vegetable bin. The outer leaves may eventually get floppy or yellowish, but you can remove and discard them to reveal fresh inner leaves. Cabbage can keep for more than a month. Once it’s cut, seal it in a plastic bag and continue to refrigerate for several weeks.

Handling
Rinse the cabbage under cold running water just before use. Peel away a few of the outer leaves, then cut the cabbage according to your needs with a big, sharp knife, and then chop, sliver, or grate.

Cooking
To steam cabbage, cut it into wedges, leaving some of the center core attached to the sections to keep it from falling apart during cooking. Stew with onions and potatoes, or thinly slice it and sauté in a little olive oil, salt, and black pepper. Cabbage may also be cut in fine shreds and used raw in salads, or in stir-fry dishes.

Info from MothererNature.com.

Also some infoexcerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farmby Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). Check with your local farm or bookstore for availability. Additional recipes, charts, signed copies of this book, and quantity discounts available at www.AngelicOrganics.com/cookbook.

Arugula Coleslaw
Recipe from VegWeb.com
Serves 4
Fresh, nutty, crunchy.

bunch of fresh arugula
1/2 head of cabbage
1 cup mayo
1/4 teaspoon pepper
1/4 teaspoon salt

Shred cabbage with grater/chopper and set aside.
Rinse arugula and cut off stems. Roll arugula length wise into rolls. Cut roll with sharp knife to make shreds.
Mix mayo, salt and pepper, arugula and cabbage together.

Spiced Indian Cabbage
2-4 servings; 20 min - 10 min prep

2 cups chopped cabbage
1 cup of diced potatoes
1-2 green chilies
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 cup chopped onions
1 teaspoon oil
1 teaspoon chopped cilantro
salt

Heat the oil.
Add the cumin and mustard seeds.
Add ginger, garlic, chillies and onions.
Cook till the onions are a little soft.
Add the potatoes and cabbage.
Add salt and turmeric powder.
Cook till the consistency which you like your cabbage and potatoes to be cooked.
Add chopped cilantro.
Serve with Indian bread.

Coleslaw with Cilantro and Chives
There is almost nothing better to do with a young, fresh head of cabbage than to make it into a fluffy slaw. It’s refreshing on a hot summer’s day and pairs nicely with all kinds of fresh raw vegetables. Here we simply accent the cabbage with cilantro and chives, but you can add julienned carrots, bell peppers, celery, or whatever crunchy fresh vegetable you like. Shareholder.
Serves 8 to 10

4 to 6 cups shredded cabbage (green, red, or a combination) (2 to 3 small heads)
1/4 cup minced cilantro
1/4 cup chopped chives
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons sugar
1 teaspoon salt

1. Toss the cabbage, cilantro, and chives in a large bowl or container; refrigerate, covered, for at least 1 hour or overnight.

2. When ready to serve, mix the oil, vinegar, sugar, and salt in a small bowl until well combined. Pour the dressing over the chilled cabbage mixture. Mix well just before serving.

More coleslaw ideas at Suite 101.

Fruit, Egg, and Meat Shares

Olivia_Lane — Fri, 18 Jul 2008 13:00:22 CDT

This year, Bed-Stuy CSA members who purchase a half- or full-share of vegetables from Conuco Farm will be able to purchase local fruit, eggs and hormone-free meat through the Bed-Stuy CSA.

FRUIT
Thanks to a few star CSA members, you will now be able to purchase an optional fruit share from Wilkow Orchard in Highland, NY, a family farm in business for 6 generations right down the street from Conuco Farm. Fruit shares will include peaches, plums and apples. We may also receive raspberries and cider.

Shares will cost $110 and will be delivered for 10 consecutive weeks, starting Saturday, July 26th and ending Saturday, September 27th. We can choose to extend the share (for additional payment) through the end of our CSA pick-up season (meaning through the end of October).

If you are interested in purchasing a fruit share, please bring a payment (personal check, money order, or cash) to the Bed-Stuy CSA pick-up site no later than Saturday, July 19th. Your check or money order should be made out to Bed-Stuy CSA in the amount of $110. If you are unable to bring a payment with you when you pick-up your produce this week or next week, please contact laurenmelodia@yahoo.com or (347)403-4050 immediately.

ATTENTION HALF-SHAREHOLDERS! Since the shares will be delivered for 10 consecutive weeks, you can either purchase a share and come by the CSA pick-up site every week (even the weeks you are NOT picking up your vegetables) or you can find a half-shareholder who picks up on opposite weeks to split the share with you. Please reach out to CSA members on our google group if you are looking to split a fruit share. If you have not accepted our invitation to join the google group, please do so now by going to the following website: http://groups.google.com/group/bedstuycsa or email bedstuycsa@googlegroups.com.

MEAT
Rexcroft Farm currently has pork and beef for sale. Later in the season they will have other meats available. We will be placing monthly orders. If you are interested in purchasing pork or beef right now, please download the order form (below) and return it NO LATER THAN WEDNESDAY, JUNE 18th.

Sprouts

Olivia_Lane — Fri, 18 Jul 2008 12:36:13 CDT

Sprouts: Healthy Living Food

What Are Sprouts?Where Do They Come From?

A sprout is produced when a seed starts growing into a vegetable. Sprouts can grow from the seeds of the vegetables above, from seeds of other vegetables, from grains such as buckwheat, and from beans. Sprouts vary in texture and taste. Some are spicy (radish and onion sprouts), some are hardy and are often used in oriental food (mung bean), others are more delicate (alfalfa) and are used in salads and sandwiches to add texture and moistness.

Storage:Store in the vegetable crisper of the refrigerator and use sprouts as soon as possible. Rinsing daily under cold water can extend their life. Mung beansprouts can be frozen if they are to be used in cooking. They stay good frozen in their bag for several months.

Eating sprouts is a great way to add fresh and vital nutrients to your diet. The sprouting process brings out many enzymes in the germinated seeds, legumes, and grains which makes them easy to digest. Besides being a good source of protein, raw sprouts are living foods that are full of pure vitamins, minerals, and chlorophyll. Some sprouts also contain essential amino acids.

In addition to being super nutritious, sprouts are one of the most versatile foods in your kitchen. Sprouts can be the main ingredient or a garnish. Add sprouts to soups, salads, wraps, and sandwiches for extra deliciousness - yummy! Sprouts are a great snack - just fill a bowl, have a seat, and start munching.

Sprouts - like all vegetables, are much more nutritious raw, and since sprouts are living food, they are the most nutritious of vegetables. Because of that some people think it is wrong to cook sprouts, but we think all that really matters is that you Eat More Sprouts, and if you prefer them cooked then cook them! Sure raw is better, but any sprouts are way better than none, so eat as you wish, cook 'em or don't!

There are lots of sprout recipes at The Sprout Kitchen.

More sprout info can be found at the International Sprout Grower Association website.

The Strength of Sprouts!
A few forkfuls of sprouted vegetables could help protect against cancer, new research by Professor Ian Rowland and Chris Gill has shown. Eating just over 100 grams of tasty sprouted vegetables every day for a two weeks has been shown to have clear protective effects against DNA damage in human blood cells, according to the researchers. “DNA damage is associated with cancer risk. Sources of DNA damage include diet-related carcinogens, and bodily processes like oxidative stress – and the raw sprouts protect against this kind of damage. “And just a portion – 113 grams - per day of a mix of broccoli, radish, alfalfa and clover sprouts was enough in our tests to show the protective effect,” said Professor Rowland. (Read full article)

GREAT WAYS TO SERVE SPROUTS

Add to tossed salads
Use in coleslaw (cabbage, clover, radish)
Try in potato salad (mung bean, lentil)
Try in wraps and roll-ups (alfalfa, sunflower, radish)
Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil)
Blend into fruit shakes or juices (cabbage, mung bean, lentil)
Blend with vegetable juices (cabbage, mung bean, lentil)
Replace celery in sandwich spreads (lentil, radish)
Mix with soft cheeses for a dip (mung bean, radish)
Grind up and use in sandwich spreads (lentil, radish)
Top grilled cheese sandwiches after grilling (alfalfa, clover)
Stir into soups or stews when serving (mung bean, lentil)
Mix into pancake or waffle batter (buckwheat)
Eat them fresh and uncooked in a sprout salad (salad mixes)
Top omelet or scrambled eggs (alfalfa, clover, radish)
Combine in rice dishes (fenugreek, lentil, mung bean)
Add to sushi (radish, sunflower)
Saute with onions (mung bean, clover, radish)
Puree with peas or beans (mung bean, lentil)
Add to baked beans (lentil)
Steam and serve with butter (mung bean, lentil)
Use in sandwiches instead of lettuce (alfalfa, clover, radish)
Sprinkle on pizza.

Eggless Egg Salad

3/4 pound FIRM TOFU
3 scallions, (whites and greens) minced
1 medium carrot, coarsely-grated
1 stalk celery, finely-minced
1 small bell pepper, finely-minced
1/3 cup toasted sunflower seeds
freshly-ground pepper and lite tamari sauce to taste
1 cup ALFALFA or Flavored Sprouts
1 bag whole wheat pita bread

Cut the tofu into dice-sized bits. Add scallions, carrot, celery, pepper and seeds. Mix gently. Add the mayonnaise (below). Season to taste. Chill. Stuff Alfalfa Sprouts into pita bread, add salad and top with a mound of sprouts. Serves 4
The Mayonnaise

1/4 pound SOFT TOFU
2 teaspoons Chinese sesame oil
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 cup refined peanut or vegetable oil

Whip the first 5 ingredients in a blender or food processor. Keep the machine going, and gradually drizzle in the oil. When all oil is in you should have a nice, creamy, eggless mayonnaise to add to your eggless egg salad.

Vegetable Facts & Recipes

Olivia_Lane — Fri, 18 Jul 2008 12:07:09 CDT

This page is still under construction. All vegetables are not pictured and each vegetable fact & recipe page does not yet have a link here.

If you can't find a vegetable listed on this main page, just click the arrow on the menu bar (to your left) to read the names of the pages in this section and see if the veggie is listed there. Most, if not all, the vegetables we receive should have a page.

This will be corrected soon. Sorry for any inconvenience.

Learn nutritional information, storage and preparation tips, and healthy recipes for all the vegetables in your CSA share.

Basil	Beets	Broccoli
Cabbage	Collards	Cranberry Beans
Cucumbers	Daikon	Garlic Scapes
Green Beans	Onions and Scallions	Kale
Mustard Greens	Peas	Pea Shoots
Radicchio	Radishes	Red Onion
Salad Greens	Summer Squash	Eggplant
Okra	Tomatillos	Potatoes
Tomatoes	Peppers	Winter Squash
Cauliflower	Corn	Bok Choi

Volunteer Shifts

lmelodia — Sun, 13 Jul 2008 07:19:30 CDT

As you know, the CSA is com pletely run by volunteers and each household is responsible to give 4 hours of time to help run the CSA this season. The majority of the volunteer time is spent staffing the CSA pick-up site. We are using a new internet based tool – Local Fork – which was created by CSA members in NYC, to track our volunteer shifts. The tool will make scheduling the volunteer times A LOT easier for us so please work with us and register for it. Please take the following steps BEFORE JUNE 14th to set-up your account on Local Fork (which will only be used to manage volunteer schedules) and sign-up for two 2-hour volunteer shifts. The shifts are Opening Shift (9am – 11am), Middle Shift (10:45am – 1:45pm), Closing Shift (1:30pm – 3:30pm). If you are unable to staff the pick-up stand, we already know this from your application. Please do not send us an email re-notifying us about this (we just get too many emails!). We will have other volunteer opportunities that you can sign up for at the orientation or soon after, but please take the first step and sign up for localfork. com .

HOW TO SIGN UP FOR LOCALFORK.COM
1. go to http://www.localfork.com/OrganizationProfile.mvc/Subscribe/921
2. click on register now, please fill out the entire form (this saves us a lot of time!) and check off the boxes at the bottom of the page that will allow us to view your contact information (NOTE: we’re not sharing it with anyone).
3. you will be sent an email from local fork, please confirm you registration with them.
4. a request will be sent to the CSA core members to approve, you will be notified once approved. any questions? email Alison, one of the Bed-Stuy CSA core member, at cawleyar@gmail.com

TO SIGN UP FOR YOUR VOLUNTEER SHIFT ON LOCAL FORK
1. go to http://www.localfork.com/o.mvc/921/Bed-Stuy-CSA and sign-in
2. click on Member Area, which is in the top right hand corner of the page
3. click on Events
4. each shift date is listed, select the day you wish to volunteer (we ask our members to volunteer a total of four hours, which would equal two shifts throughout the summer), click on 'sign up for shift'
5. a request will be sent to a core member which will be approved on availability, you will be emailed when request have been approved.
6. any questions? email Alison, one of the Bed-Stuy CSA core member, at cawleyar@gmail.com

Upcoming Events

Olivia_Lane — Sat, 12 Jul 2008 06:42:42 CDT

Film Screening: Our Daily Bread
Friday, July 25, 2008
7:00pm-9.30pm
Make the Road NY
301 Grove Street, Brooklyn, 11237

The Bushwick CSA invites us to a film screening of Our Daily Bread. "The film is a beautifully composed, wrenching depiction of industrial agriculture and factory farming. It's not yet available through services like Netflix, and you won't find it at the local video store, so it's a great chance to see it for the first time, perhaps! The movie is educational for those who have been eating sustainably for a long time, and for those who may never have considered changing their eating habits."

More info: http://www.frif.com/new2006/odb.html

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Caring for Your CSA Share - Don't Let Those Veggies Rot!
Saturday, July 26, 2008
12:00pm - 1:30pm
Von King Recreation Center Auditorium
Lafayette Avenue between Marcy & Tompkins Avenues (across the street from Magnolia Tree Earth Center)

Do you sometimes feel overwhelmed by your CSA share? Tired of seeing half your share go to the compost pile? Not sure what to do when you’re approaching your third week of kale or beets? Just Food Community Chef and Columbus Circle CSA Member Martha Ma will offer tips and strategies on how to best enjoy your CSA bounty. You will learn which vegetables are best eaten immediately, vegetable storage techniques, and food preservation strategies (including freezing, pickling, fermentation and canning).
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Bed-Stuy CSA Farm Trip!
Sunday, August 24, 2008
10 AM - 5 PM
New Paltz, NY

Members will be able to arrive anytime between 10am - 4pm to take a tour of the farm, harvest some of their shares, relax and enjoy the space your food comes from. We will also have lunch on the farm at 1pm. Bring your children!!!

The farm is located at 217 Springtown Road in New Paltz, NY. It takes a little under 2 hours to drive there. (Driving directions from Magnolia Tree Earth Center.)
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Find out what you missed at past Bed-Stuy CSA events!

Bed-Stuy CSA News

Olivia_Lane — Thu, 10 Jul 2008 16:14:15 CDT

Here you'll find the latest news on our CSA and the farm, as well as other community, sustainable agriculture, and healthy eating news items of interest.

In an attempt to centralize information, as of the 2008 Season, we are no longer distributing the Bed-Stuy CSA Newsletter via Blogger. Please read our newsletter here on our website.

Click here to read the Summer 2008 Newsletters

You can still access the complete archive of our 2007 Season newsletters at: http://bedstuycsa.blogger.com

Kohlrabi

Olivia_Lane — Thu, 10 Jul 2008 16:01:26 CDT

Excerpted from Rolling Prairie Cookbook, by Nancy O'Connor.

Kohlrabi can be one of those intimidating vegetables if you haven’t been around it much. It has the look of an organic green Sputnik, with a taste like fresh, crunchy broccoli stems accented by radish. The name kohlrabi comes from the German kohl, meaning cabbage, and rabi, or turnip, and that kind of sums it up.
Although these green bulbs look like they were dug up from the earth, the round bulb is a swollen stem that grows above ground. Not a commonly used vegetable in American cuisine, kohlrabi is widely used in Central Europe and Asia. It is still patiently waiting to be discovered in this country.

Handling: If the kohlrabi leaves are still attached to the bulb, trim them and store separately. If the leaves are in good shape—firm and green—they can be cooked but will need to be used within a couple of days. The bulbs should be stored, unwashed, in a plastic bag. They will hold for about a week in the refrigerator. Smaller kohlrabi are the sweetest and most tender. Bulbs much bigger than the size of a tennis ball won’t be as tasty and often have a pithy flesh.

Simple preparation: Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip. Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing. Kohlrabi can also be steamed or boiled. For this preparation don’t peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain.
If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.

Simply Recipes blog has a list of kohlrabi recipes from food blogs around the world!Cook It Simply also has a slew of info on kohlrabi.

Indian-inspired Kohlrabi with Peas and Potatoes
Serves 2-3

1/2 cup chopped onion
1 large clove garlic, finely minced
1 T. vegetable oil
1/2 t. mustard seed
1/2 t. cumin seed
1/4 t. turmeric
1/4 t. ground coriander
2 medium kohlrabi bulbs, peeled and cubed (about 1 cup), leaves reserved and chopped
1-2 small to medium potatoes, peeled and cubed (about 1 cup)
1 cup chopped tomatoes (fresh or canned)
1/2 cup water
3/4 t. salt
1/2 t. sugar
1/2 cup fresh or frozen peas (see note)
2 T. grated coconut (fresh or dried, but not sweetened)
2 T. chopped fresh cilantro

1. Sauté onions and garlic in oil over medium-high heat for 3-4 minutes, until slightly softened. Add spices and stir for 30 seconds, until seeds begin to pop. Add kohlrabi pieces and potatoes and stir until well coated with spices. 2. Add tomatoes, water, salt, and sugar and bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, until kohlrabi is barely tender. Add reserved chopped kohlrabi leaves and simmer another 8-10 minutes, until leaves are thoroughly cooked. 3. Stir in peas and coconut and cook until peas are done, about 3-4 minutes. Stir in cilantro and serve with rice or Indian bread (naan or chapatti). Note:
Fresh sugar snap peas, cut into 1-inch pieces may be used instead of shelled fresh or frozen peas. Cooking time is about the same.

KOHLRABI SIAM CHOPPED SALAD
from Vegetarians in Paradise

4 kohlrabis, about 2 to 2 1/2" in diameter
3 green onions, chopped
1/4 lb.(113 gr) snow peas, chopped
1 1/2 C.(355 ml) Napa cabbage, chopped
1/2 red bell pepper, cut into fine julienne about 1" (2.5 cm) in length
1/2 to 1 fresh pasilla pepper, diced or 1/8 t. crushed pepper flakes
1 or 2 cloves garlic, finely minced
1/2" (1 cm) piece ginger, peeled and grated
2 T. toasted sesame seeds
3 T. organic canola oil
2 t. sesame oil
Juice of 1/2 lemon
Dash of rice vinegar
Salt and freshly ground pepper to taste
Black sesame seeds
2 T. minced green onions

Combine all ingredients except black sesame seeds and green onions in a large bowl and toss well to distribute flavors.
Garnish top with black sesame seeds and minced green onions.
Best if made several hours ahead to allow dressing to penetrate vegetables.
Serve as a salad course or a side dish. Serves 4.

Kohlrabi Slaw Recipe
from GroupRecipes.com
The combination of kohlrabi, daikon, carrots, and wasabi makes this the perfect accompaniment to a small dish of jasmine rice.

¼ cup unseasoned rice or cider vinegar

3 tsp wasabi powder

2 tsp sugar

2 tbsp water

1 tbsp soy sauce

1 lb (about 1 large) kohlrabi, unpeeled and shredded

12 oz (about 1/2 medium) daikon radish, peeled and shredded

1 small carrot, shredded

1 large scallion, thinly sliced

Mix together vinegar, wasabi powder, sugar, salt, and soy sauce in a large bowl.

Add the vegetables, toss to coat.

Chill 1 hour before serving.

Pea Shoots

Olivia_Lane — Tue, 08 Jul 2008 15:05:13 CDT

Pea shoots are the tender young leaves and tendrils of pea plant vines (they are not the same as pea sprouts). They can be found in Asian supermarkets. Since they are fragile, they can only be stored for at most one or two days in an open plastic bag in the refrigerator. They can be eaten raw or lightly cooked (e.g. in salads, as a topping for soups, or quickly stir fried). More information about pea shoots can be found at http://vegetables.wsu.edu/peashootbroc.pdf

Stir Fried Garlic Pea Shoots

lots of minced garlic (e.g. 3 large cloves)
several handfuls of pea shoots
pinch of salt
olive oil

Rinse pea shoots in cold water and drain. Heat oil in wok or skillet on high. Add minced garlic and saute until fragrant. Do not let the garlic brown, because it will become bitter. Add a pinch of salt. The pea shoots have enough water in them to lightly steam while cooking, so no additional water needs to be added. Add pea shoots to pan and quickly toss, until just wilted (about 30 seconds). Immediately remove from pan and serve while piping hot.

Hot and Spicy Noodles with Pea Shoots
From EatingAsia blog
One Serving (easily doubled or quadrupled)

4 ounces pea shoots
4 ounces dried Chinese wheat noodles -- thin mixes best with the shoots, but thick work OK too
a peeled garlic clove
1 Tbsp sugar
2 Tbsp Chinese black vinegar (Chinkiang vinegar)
1 Tbsp soy sauce
2 heaped tablespoons la jiao, with plenty of oil(chili flakes in oil)
1 Tbsp grated ginger
a fistful of coriander, chopped (optional)

1. Pick through the pea shoots and remove any brown or black pieces. Wash and drain (don't need to spin dry). Bring a pot of salted water large enough to hold the noodles and shoots to the boil. 2. Be sure to note how long the noodles need to boil for -- drop them into the boiling water and keep track of their doneness (with a watch or by taste-testing). 3. Cut the garlic clove in half and rub the sides and bottom of the bowl the noodles will be served in(or eaten from) with it. Discard the garlic. Mix soy, sugar, la jiao, vinegar, and ginger in the bowl with a fork or whisk till sugar is dissolved. Taste and adjust for sourness, spiciness, saltiness. The sauce should be very strong -- it will be diluted once noodles and greens are added. 4. About 2 minutes before the noodles are done, add the pea shoots to the water, and stir to make sure all spend some time submerged. What you're looking for is a shoot that's more boiled than blanched, but not completely limp. The shoots should retain a tiny bit of crunch. 5. Drain noodles and pea shoots into a colander and immediately add to the sauce. Toss and enjoy. Kinda nice with a flurry of chopped coriander on top.

Sesame Pea-Shoot Salad

1 cup sugar snap peas
1/2 cup snow peas
1/2 cup shelled fresh green peas (about 1/2 pound in pods)
2 teaspoons sesame seeds
1 tablespoon rice vinegar
1 tablespoon Asian sesame oil
1/2 to 1 tablespoon packed light brown sugar
2 teaspoons soy sauce
6 cups pea shoots

In a kettle of boiling salted water cook sugar snap peas 2 minutes. Add snow peas and green peas and cook 1 minute. Drain peas in a colander and rinse under cold water. Pat peas dry between paper towels. In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden. In a small bowl whisk together sesame seeds, vinegar, oil, brown sugar, and soy sauce until sugar is dissolved. In a bowl toss pea shoots and peas with dressing.

Strawberry and Pea Shoot Toasts
makes 3 toasts
From Cook & Eat blog.

1 piece of bread, crust removed
3 pea shoots
1 t pepper jelly
3 small strawberries
olive oil
flake sea salt

Preheat the oven to 400F. Cut the bread into three rectangles. Place the bread on a parchment lined baking sheet, and toast in the oven for about 10 minutes, or until the edges become golden brown (the bottoms will be darker). Remove from the oven and set aside to cool. Prepare the pea shoots by washing well, and then removing any thick or tough stems, preserving the leaves. Heat a saute pan with a splash of olive oil a bit, and add the pea shoots. Give them a little toss to coat them in the oil. Saute for about 1 minute, or until the leaves start to become a slightly darker green.

Past Events

lmelodia — Tue, 08 Jul 2008 13:08:06 CDT

Bed-Stuy CSA Farm Trip!
Sunday, August 19, 2007
10 AM - 5 PM
New Paltz, NY

Members will be able to arrive anytime between 10am - 4pm to take a tour of the farm, harvest some of their shares, relax and enjoy the space your food comes from. We will also have lunch on the farm at 1pm. Bring your children!!!

The farm is located at 217 Springtown Road in New Paltz, NY. It takes a little under 2 hours to drive there.
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Swiss Chard Cooking Demo
Saturday, July 7th, 12 Noon-1:30 pm
outside Magnolia Tree Earth Center
677 Lafayette between Marcy & Tompkins

Community Food Educator and Bed-Stuy CSA Member Madea Allen will conduct a cooking demonstration at the CSA Stand on "cooking with swiss chard." Stop by to pick up your share during those hours if you'd like to learn a new AMAZING recipe for your swiss chard!
This event is free and open to the public, as well as CSA members.
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The Bed-Stuy CSA Member Orientation
Saturday, June 9th 2-4pm
Magnolia Tree Earth Center
677 Lafayette between Marcy & Tompkins

All 2007 members, both new and returning members, are required to attend this membership orientation. At this brief meeting we will:

Meet our farmer, Hector Tejada, and learn about where our food comes from!
Find out what to expect this year
Sign up for our volunteer shifts
Meet other members
Bring your children to "Raise a Seed" of their own and bring home!

The Bed-Stuy CSA is a volunteer-run project that requires the active participation of its members to sustain itself! We need you at our membership orientation to kick the 2007 harvest off smoothly. Whether you're a returning member or are new to the project, we need your attendance at this meeting to guarantee a fruitful year!

If you are unable to attend, please contact us at 718.387.2116 x12 or bedstuycsa@gmail.com and we will set up an alternate time to meet with you.
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Health & Art: a Bed-Stuy CSA Open House
Saturday, May 12th from 12pm - 5pm
Tompkins Park & Magnolia Tree Earth Center
Lafayette between Marcy & Tompkins Aves.

The Bed-Stuy CSA invites you to join us for fresh food, art and movies.

12pm - Cooking Demonstration with Yonnette Fleming, Community Food Educator, City Farms Trainer and herbal wise woman. Find us at Tompkins Park at the Lafayette entrance to Von King Cultural Arts Center as we show you what fresh food tastes like and teach you how to take it home with you!

2pm - Screen Printing workshop. Want to learn how to make your own t-shirts, posters, hats, etc.? Join us at Magnolia Tree Earth Center (677 Lafayette Avenue, across from Tompkins Park), to learn about and join in the art of screen printing, with Canek, one of the Bed-Stuy CSA's Core members. We will be going through the entire process and printing canvas tote bags for the 2007 Bed-Stuy CSA membership.

4pm - "The Future of Food," a film about what we eat, where it comes from, and why we should care about both. At Magnolia Tree Earth Center, 677 Lafayette Avenue across from Tompkins Park).