Food Pantry Volunteers Needed

Our Lady of Sorrows (OLS) is in need of volunteers for its weekly Food Pantry. Volunteers would assist with client intake, help stock shelves, and prepare and distribute food.

ADDRESS: 103 Pitt Street at Stanton
PANTRY HOURS: Monday, Wednesday, and Friday from 10am to 3:30pm

To volunteer, please contact Nivea at chew.key @ hotmail.com [remove extra spaces], or call the OLS rectory at 212.673.0900.

Note: The Grand Street CSA donates our leftover vegetables to the OLS Food Pantry every week.

Help Scope Gulick/Sheriff Park!

You probably know Gulick/Sheriff Park as the treeless cobblestone expanse next to the handball courts, in the shadow of the Wiliamsburg bridge. That’s because the once-verdant park lost all of its trees a number of years ago due to an Asian beetle infestation and they were never replanted. Well, the Parks Department is finally planning to remedy the situation, and your input is requested at a park meeting THIS THURSDAY.

Woodbridge Farm Wants YOU!

David and Julia are looking for volunteers to help mulch tomatoes, eggplant, zucchini, sweet potatoes, cucumbers, and peppers during the weekend of June 6. If you’d like to get your hands dirty, email them for more details: woodbridgefarm at sbcglobal.net.

And the Winner Is….

We are excited to reveal the winning design for our official Grand Street CSA market tote. Congratulations to Josh Wilson for creating this kneeling farmer:

Tote bags featuring Josh’s very cool design will be available for purchase at distribution.

Thanks again to all of our talented members who submitted artwork!

Basic Pesto

Contributed by Jeff Schiller

1 cup pine nuts
2-3 cloves garlic
2 tbsp olive oil
1 cup basil leaves (can also add parsley, arugula, or a small amount of cilantro)
pinch of salt

Combine all in food processor until a creamy texture. Use on pasta, spread on slices of tomato, or drizzle over corn on the cob.

Basic Salsa

Contributed by Jeff Schiller

2 cups diced tomatoes
1/2 cup minced onion
1/2 cup chopped green pepper
1 medium hot pepper, chopped (more to taste; remove seeds for milder heat)
1 large clove of garlic, minced
2 tbsp lemon/lime juice or vinegar
chopped cilantro, basil, parsley to taste
salt, to taste

Mix all ingredients in bowl and enjoy right away, or let marinate overnight for a fuller flavor. Shelf life: 2 to 3 days, so enjoy quickly with chips, in burritos/wraps, or with avocado and eggs for huevos rancheros.

Cooking Greens

Contributed by Jeff Schiller

Jeff serves up some additional variations on cooking greens. That’s right, any of our hardy greens: kale, kohlrabi, turnip greens, pac choi . . .   Enjoy!

  • Using any coarsely chopped greens and stems, steam until wilted.
  • Take steamer from pot and set greens aside.
  • Add soup bouillon to water, dissolve bouillon fully, and then return greens to the pot.
  • Stir and serve!

And to jazz this up, consider these options:

  1. Before steaming the greens, steam other veggies first. You can try garlic scapes, onions, and later in the season, zucchini. When these have cooked a bit, add the greens as directed above.
  2. Add a hard-boiled egg or two.
  3. Serve the dish over grain or pasta
  4. Season with fresh herbs.

Just Food: The Binder

During distribution you may have noticed a Just Food binder sitting around, chock full of veggie tips and resources. Well, CSA member Russell Tanenbaum has created PDFs of each section of the binder for easy at-home access. Simply click on a section name below to read the info.

Introduction
Veggie Tip Sheets:
  Table of Contents
  Veggies A-C
  Veggies D-O
  Veggies P-Z
Preservation and Preparation
How to Conduct a Cooking Demonstration
Nutrition Tip Sheets
Resource Directory