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Treasurer’s Report 2009

Thanks to all who participated this year in the CSA! As most of you know our support helps the farms we work with stay afloat and in return we get the freshest and healthiest food around. So here is a quick summary of what our CSA did this year:

We collected and paid the following to the farms:

  • Woodbridge Farm: $34,250 for 21 full shares and 68.5 half shares of vegetables
  • Breezy Hill Farm: $9,954 for 43 full and 26 half shares of fruit
  • Knoll Krest Farm: $2,940 for 21 full shares and 28 half shares of eggs  

We invested $602 in 100 canvas bags and so far we have collected $310 but we still have 68 bags left to sell next year. We also collected $1571 in donations and administrative fees. Thanks to all of those who donated money this year, now we have a strong foundation for setting up multiple low income shares for 2010. We have been in contact with a local organization and a couple of state run organizations that will connect us to those in need. When we know the organization that we will be working with next year we will be sure to let everyone know.

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U-Pick Apple Season, Grand Opening Weekend

Below, a message from our friends and fine fruit purveyors at Breezy Hill–an invite to the Grand Opening of U-Pick Apple season, plus a discount!

This weekend, September 5th and 6th, we’re having a grand opening at Stone Ridge Orchard for the U-Pick Apple season. We want to extend a special invitation to our CSA members to join us this weekend. There will be live music (local group Rented Mule is scheduled for this first weekend), wine & cheese tasting, and local artists set up in the heart of the orchard. It’s not just this weekend, but every Saturday and Sunday 12-4 until November 1. The farm stand and U-Pick will be open seven days a week for your convenience. We offer our fresh fruit, cider, baked goods, and more at the stand.

If any CSA members come to the orchard, they’ll receive a discount on the U-Pick apples. At the moment we’re evaluating our prices, and once we set our prices, we’ll be able to give you the discounted price.

Stone Ridge Orchard is at 3012 Route 213, Stone Ridge, NY 12484. It’s about two hours north from the heart of New York City. Just jump on I-87, take exit 18 at New Paltz, and follow Main Street through New Paltz. Turn right on NY-32, then after seven miles turn left to follow Main St/Rte 213. After five miles, we’d love to have you!

Thanks!

The Staff at Breezy Hill

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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.

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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.

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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.

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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!

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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.

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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.

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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.