Just Food’s Veggie Tip Sheets

Some of you have seen at distribution a big notebook with a page for just about every vegetable we might get during the season (and many we won’t) — from Aji dulce peppers to Yukina savoy.

The notebook has over 100 tip sheets, with advice about how to store, prep, and cook various items. They’re prepared by Just Food, the great organization that helps set up CSAs in NYC (and helped get us started in 2008).

Now Just Food’s Veggie Tip Sheets are available in their entirety in your web browser.

For example, from this week’s shares, cucumbers:

  • Cucumbers need to be stored in the refrigerator in order to retain their moisture.
  • They will keep well for up to 10 days in the refrigerator drawer if they are kept whole.
  • Once they have been cut, cucumbers will deteriorate quickly.

Also, did you know that only one gene separates a nectarine from a peach? It’s the gene that makes peaches fuzzy.

Thanks to core member Jeff Schiller for getting these digital files by correctly answering a trivia question at Just Food’s recent CSA picnic. The question: from how many states do NYC’s CSAs get their food? Answer: four. (But he’s not sure which four!)

The C in CSA

There are over 100 families participating in the Grand Street CSA this year. In 2008, when this CSA first started, membership was made up largely of people who had heard about it through the LES Parents forum and therefore already had some things in common. But since then, the CSA has grown larger and broader, picking up many people who just happened across distribution one week and signed up on our wait list, not necessarily knowing anyone else who belonged but just wanting to get their hands on our beautiful vegetables.

And slowly the C in CSA — Community — grows up.

Distribution is a great time to get to know your neighbors. Each week, you’ll see children playing with each other on the steps at Abrons, and members swapping recipes or just chatting about summer vacation. Communities like ours — casual, collaborative, routine, local — aren’t always so easy to find in NYC. Aside from the good food, it’s one thing that makes the CSA such a rewarding project.

And, by and large, everyone’s been amazingly helpful and flexible. Muted reaction to our disastrous second distribution was a strong indicator of members’ willingness to ride the unpredictability of our partnership with the A in CSA. But we wanted to remind everyone of three things you can do to reinforce the cooperative nature of our community:

Put your volunteer shifts in your calendar.
Everyone is required to work two volunteer shifts during the summer. Based on your own indication of availability, we’ve filled up the whole calendar already. Don’t wait until we send you a reminder five days before your assigned shift, please check our calendar now and find your name, then put it in your own calendar so you don’t forget.

Please wait until set-up is complete before picking up your shares.
Farmer Dave has a long drive from Connecticut every Tuesday, and he can’t always make it down on time. When he’s late, please wait until CSA volunteers have finished setting up the bins, labeling the shares, and writing up the white board before you start to bag your own vegetables. (Or better yet, lend a hand.)

Measure carefully.
Please weigh your produce carefully, checking the accuracy of the scale first with an empty bowl. We’ve run out of a few items recently before the end of distribution, which is not fair to members who can’t make it to distribution until 8pm.

That’s it. Thanks for your help.

More Chances for Beef Shares this Year

If you missed our grass-fed beef sign-up this spring, you’ll have a few more chances to participate. Woodbridge Farm will be providing us with beef over the next three or four months, and you can sign up whenever you have the urge. The order form below has the details:

Lo-Down: Henry Street’s Workforce Development Center

The Lo-Down did a nice write-up today about the Workforce Development Center at Henry Street Settlement, our partner in providing CSA shares to low-income families.

They help applicants create resumes, practice job interview techniques, find vocational training and locate job opportunities. Over the years, they’ve built up many relationships with businesses throughout Manhattan, but especially here on the Lower East Side. The center is able to deliver quality, pre-screened applicants to a wide variety of businesses, a service time-strapped hiring managers have come to appreciate.

Read more at the Lo-Down.

Basics of Seasonal Cooking at Educational Alliance

Our neighbors at Educational Alliance have been running some food programs in conjunction with Just Food. The next one is this coming Wednesday:

Wednesday, July 21st, 6:30 pm – 8:30 pm
BASICS OF SEASONAL COOKING

Cooking with local and seasonal food is the best way to eat the freshest and most nutritious food. Local food at its peak is full of vitality, energy and nutrients. In this class, you’ll learn how to create meals centered on the bounty of locally-grown produce. Cost is $18, pre-registration is required by Monday July 19th.

For registration details, go to the Educational Alliance page for this event.

Sharelog 2010

Core member Michel Walkley has been keeping a photographic sharelog of her full CSA shares, and I wanted to make sure everyone got to see these lovely pictures of our delicious produce:

And, for the more literally-minded, I’ve been keeping a record in spreadsheet form (though somehow I missed the exact breakdown for week 3):

I thought it would be interesting for everyone to see what we’ve been eating, just over one third of the way through our CSA season.

Second Second Tuesday: Bake Sale!

On the second Tuesday of each month, we’re bringing a different event to our regular vegetable distribution at Abrons Arts Center. This week, we’ll be hosting a bake sale to benefit Share Our Strength,  a national organization working to combat childhood hunger. All proceeds from the bake sale will be going to support programs and services aimed at eliminating childhood hunger from the U.S.

Goods will be on sale from 5pm to 7pm, or until the last treat is sold.

Brings small bills ($1s and $5s) to purchase … or bigger bills to donate. (You can also donate online.)

Some, but not all, items will be organic. And we’ll have some gluten-free goodies, too.

Tell your family, co-workers, friends and foes!

Cheese 6/29

Cheeses this week, a short note from the farm – 6/29/2010

“Devons Desire” – A soft ripened cheese made from a Chaource recipe which is a French Lactic curd recipe. This cheese is similar to that of Camembert and Brie in that they have a white mold on them. Since the cheese is aged in the same room with all the other cheeses they will have a few blue mold spots on them. This is ok and safe to eat.
Since there was no cheese last week everyone will be getting “Devons Desire” as well as “Cosmic Cow”. A good week for Cheese lovers!

Marinated Asian Kale Salad

As recollected by Frank Schmidt and Nancy Lasher

Kale – Tuscan is best but any will do – washed, destemmed, and thinly shredded
2 Tbsp Toasted Sesame Oil
5 Tbsp Rice Wine Vinegar
2 Tbsp Soy Sauce (I use low sodium)
1 Tbsp Sugar (other sweeteners fine like agave)
½ Tbsp Minced Ginger
½ Tbsp Minced Garlic
Red Pepper Flakes or Sriracha
Toasted Sesame Seeds

Mix all dressing ingredients together in a jar and mix well. This can be made a day or so in advance.

One to two hours before serving, mix kale and dressing in a big bowl. Stir to coat all kale pieces. Dressing should cover all the kale and have a few tablespoons in the bottom. Stir every 10-15 minutes to make sure dressing coats and wilts the kale. Sprinkle with sesame seeds before serving. Enjoy.

Note: The flavors are all very strong in this recipe. Feel free to increase or reduce any ingredient according to taste. If it’s too strong, increase the rice wine vinegar and/or add a tablespoon or two of water to the dressing before mixing.