Tuesday, June 28, 2011

Share items for 6/29 & 7/2

Farm news: Looking back at last year’s share list for this week, I wrote, “It has been extremely hot and dry”. Wow – what a difference. Just goes to show you how flexible farmers have to be, to produce the same crops in years with totally different conditions. This year has been mainly wet and on the cool side. With the weather out of our control, we just try to make the best of what we’re dealt. That’s another reason we appreciate you, our CSA members, who are willing to eat what we’re harvesting and what’s grown well this season – which changes every season! Thanks!

Vegetable Share:

1 head lettuce

1 bu Toscano/Tuscan kale

1 bu scallions

.5 lb spinach

2 pieces Loose dill

1.5 lb zucchini

2 pieces loose basil sprigs

EXTRA ITEM: 1 head broccoli – note that due to the heavy rain during the past month, some of the heads do exhibit brown spots or some discoloration in the center of the head. This is due to having standing water on the head, but it is not a disease and does not affect it’s edibility or flavor, so please enjoy.

Fruit share: 3 pints organic New Jersey blueberries, and 1 pint organic NJ raspberries

Flower share: cut flowers: Teddy Bear sunflowers, corn cockle, snapdragons, cosmos, and more!

Tuesday, June 21, 2011

Share Items for 6/22 and 6/25

Veggie Share:
1 bu sweet salad turnips
1 head lettuce
1 bu kale
1 bu scallions
1 bu cilantro
1 bu arugula
1 bu beets

Fruit share: 3 pints organic New Jersey blueberries, and 1 pint local Long Island strawberries

Flower share: cut flowers

Monday, June 20, 2011

Recipe: Strawberry Rhubarb Pie

Strawberry Rhubarb Pie
Thanks Jessica!

Pie crust: for one crust
1 stick butter, cold
1 ¼ cup of AP flower
1 T sugar
1 t salt
5 T
Blend in a food processor (or in a metal bowl with two forks) then add 5 T of cold water until dough forms a ball (add more water if needed 1 T at a time). Press down into a disk and freeze for at least 30 min. (Can be frozen up to 3 days).

Pie filling:

2 cups fresh rhubarb, chopped
2 cups fresh strawberries, chopped
1 cup sugar
¼ t of lemon rind
1 t nutmeg
3-4 T corn starch

Mix dry ingredients, then chop the fruit into small pieces, rhubarb 1 in, strawberry half if small or quarter if large. Add fruit to dry mixture and stir until all are coated evenly. Let sit for 15 min. Stir occasionally.

Pull out frozen pie crust, let come up to room temp, about 15min. Roll out and put on the bottom of a pie pan. Poke holes in the bottom with a fork. Pour in filling. Bake at 400 for 60 min!

Or: The NYT had a recipe for rhubarb upsidown cake (it was amazing!)

My partner Jon and I run a blog about food and Brooklyn called The Urban Chef. Jon is the executive sous chef at Thistle Hill Tavern and I work in the city. We post seasonal recipes and restaurant reviews of places in the area. Check it out if you like. http://mybushwickchef.blogspot.com/

Thanks and enjoy the rest of your weekend!

Jessica & Jon

Saturday, June 18, 2011

Collard Greens and Cous Cous (or Quinoa)

Collard Greens and Cous Cous (or Quinoa)
Thanks Colleen!

Prep your cous cous or quinoa

Rinse and chop the greens, put them in a large pot with just the water
that clings to them, cover and let cook down on medium heat for about
2-3 minutes
in a pan Sautee up a bunch of chopped garlic and crushed red pepper

Add the greens to the pan and sautee til all mixed up

add cous cous/quinoa to the pan - add salt and pepper

Top with fresh parmesan

Broccoli Raab Pizza

Broccoli Raab Pizza
Thanks Colleen!

Chop the ends off the broccoli raab and blanch for one minute in
salted boiling water. Drain and Rinse with cold water.

chop up a bunch of garlic - depending on how garlicky you like things.
Chop up the broccoli pretty small and sautee in olive oil with the

Pizza crust - make your own or store bought - if make your own, bake
at 425 for 5-7 minutes to crisp up

Put the broccoli garlic on the crust, dollops of ricotta and sprinkle
with mozzarella. Bake at 425 til bubbly and brown (about 10 minutes)

can add any other pizza toppings...I also added a spoonful of marinara
on top of each slice at the end.

Zucchini Pickles

Zucchini Pickles

Thanks Greg!

Zucchini and other summer squashes are bountiful this time of year. If you want to make them last but are low on freezer space, refrigerator pickles are a great way to go. If you pack your pickles into sterilized jars, they can last for months in your fridge. This very simple pickle recipe (originally published in the Los Angeles Times) is a great way to preserve fresh and flavorful zucchini from your CSA share this summer.

1 pound zucchini

1 small yellow onion

2 tablespoons kosher salt

2 cups cider vinegar

1 cup sugar

1 1/2 teaspoons dry mustard

1 1/2 teaspoons crushed yellow and/or brown mustard seeds

Scant 1 teaspoon ground turmeric

1. Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. Slice the onion very thin as well. Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. Alternatively, transfer the salted zucchini and onion slices to a Japanese pickle maker and screw down the top; do not add any water or ice cubes.

2. After about 1 hour, taste and feel a piece of zucchini -- it should be slightly softened. Drain and pat dry.

3. Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.)

4. Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have "shoulders" to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color.

Thursday, June 16, 2011

Core Group Member Spotlight

Deb Wythe -- Membership

I'm one of a few Core Group members who do most of their work before the season and then get to sit back and just enjoy the bounty. I've spent the last month or so downloading members' signup data from the Farmigo site and pushing it around in a spreadsheet. I'm also the designated contact with Eve, our farmer. We've had a regular back and forth whenever people needed to make changes and about the admin side of getting this year's season up and running.

The challenging part of the job is balancing out the A and B week shares so that the Garden of Eve staff isn't faced with wildly different numbers of shares each week. With the many combinations of vegs, fruit, eggs, and flowers, it can get a bit wacky. I set up a running total for each week and each part of the share and moved people into and out of A or B week until the numbers (more or less) balanced out. Not everybody got the week they wanted -- we had many more A-week requests than B week -- but we came close. (Apologies again to the people who wanted A and got B.)

Stacy handled this job last year, without the benefit online signup. My hat's off to her, and to Colleen, who took over the membership spreadsheets for final troubleshooting and setting up the sign in sheets. And many thanks to the members who responded speedily to my questions about your subscriptions.

See you all at the Garden!

Wednesday, June 15, 2011

Fiction Reading in Garden

Fiction Reading in Garden
Monday, June 20th at 7 P.M.

Come Listen to Gabriel Brownstein, Stacey Donovan, and Paul Wicover read, while enjoying the second longest day in a beautiful garden. The event is rain or shine (We have pop-up canopies). Free admission. The garden is on East Fourth street between Ft. Hamilton and Caton, two blocks from the Ft. Hamilton Parkway stop of the F. First car of the train coming from what was Manhattan. Last car of the train coming from Coney.

Hope to see you there!

Farmer Meet-and-Greet

This Saturday, June 18th 10:30-12:00 noon in the East 4th Street Community Garden

during the CSA distribution

Farmer Chris will talk about our origins and our growing practices an share pictures of the farm.

More events to come this summer including the Farm tour and BBQ on Sunday, August 14th

Monday, June 13, 2011

Kale Chips

Annmarie got the idea from Rawbin at rawbinsrawbin.blogspot.com


2 head Kale, Washed and Torn
¾ cup Tahini
1/8 - 1/4 cup Tamari
¼ cup Cider Vinegar
½ cup Water
2 scallions
2-4 cloves garlic
1 lemon (juice of)
1/4 cup of nutritional yeast


Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.
Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.

Butter Braised Turnips

Butter Braised Turnips adapted from How To Cook Everything


* 2 Tbsps butter
* 1 Tbsp olive or other neutral oil
* 1 pound baby turnips, more or less, with the greens trimmed off (if the turnips you're dealing with are a little larger, cut them into quarters)
* Sea salt and freshly ground black pepper to taste
* 1/4 cup white wine or broth
* 1 Tbsp balsamic vinegar or other vinegar
* 1 tsp sugar
* Minced fresh parsley leaves for garnish


1. Combine the butter and oil in a medium to large skillet that can later be covered; turn the heat to medium. When the butter melts, add the turnips and cook, stirring, until they are coated with butter, just a minute or two longer. Season with salt and pepper.

2. Add the remaining ingredients, except the garnish, stir, and cover. Turn the heat to low and cook until the turnips are barely tender, about 5 minutes.

3. Uncover and raise the heat to medium-high. Cook, stirring, until the turnips are glazed and the liquid is syrupy, another few minutes. Taste and adjust seasoning, garnish, and serve.

Swiss Chard with Caramelized Onions and Pine Nuts

2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 large onion, coarsely chopped (I prefer cut in quarters and then slice thinly pole-to-pole)
1 bunch swiss chard, about a pound, washed, leaves and stalks separated (pull leaves off the stalks by folding together along stalk and pull the stalk away like pulling a zipper)
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1/4 teaspoon salt
ground black pepper to taste

Swiss Chard with Caramelized Onions and Pine Nuts

Toast the pine nuts until golden brown, set aside to cool.

In a large deep skillet or a dutch oven heat the oil over medium-low heat, add the onions and cook them until golden brown and very soft, stirring from time to time, for about 10 minutes.

While the onions are cooking, cut the chard stalks into strips 2 inches long by 1/4 inch wide and tear the leaves into 2-inch pieces.

Add the chard stalks and raisins to the onions and cook them until the stalks are tender, about 10 to 15 minutes. Stir occasionally while the stalks are cooking. Once tender add the leaves and vinegar, toss all about to coat the leaves with the oil, and cook about 5 minutes or until the leaves are wilted and tender. Season with salt and pepper, transfer to a serving dish and top with the reserved pine nuts.

Share Items for 6/15 and 6/18

Veg Share:
Head lettuce
Swiss chard
Sweet salad turnips
Braising greens
Garlic scapes
Possibly an additional item

Fruit share: strawberries and organic blueberries

Flower share: bunch of lavender for drying

Egg share: ½ doz pastured eggs

Roasted Radishes

Roasted Radishes with Brown Butter, Lemon, and Radish Tops
Thanks Desiree!

Recipe by Tasha de Serio
Photograph by Kenji Toma

Roasted Radishes with Brown Butter, Lemon, and Radish Tops


  • 2 bunches medium radishes (such as red, pink, and purple; about 20)
  • 1 1/2 tablespoons olive oil
  • Coarse kosher salt
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 teaspoon fresh lemon juice


  • Preheat oven to 450°F. Brush large heavy- duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 11/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
  • Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
  • Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

Garlic Scape and Almond Pesto

Thanks Erin!

Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea salt
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.
If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.

White Bean and Garlic Scapes Dip

White Bean and Garlic Scapes Dip
Thanks Erin!

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups.

From www.nytimes.com

Pan-Roasted Asparagus

Pan-Roasted Asparagus (adapted from Cook's Illustrated)
Thanks Deb!

Heat about a half tablespoon each of olive oil and butter in a skillet over medium-high heat
(the amount of oil/butter will depend on the size of the skillet).
Add asparagus spears, half pointing one way, half the other. Wiggle around until they're as close to a single layer as you can get.
Cover and cook until bright green, about 5 minutes, depending on the thickness of the spears.
Uncover, increase heat to high, add salt & pepper to taste, and cook until spears are tender and browned on one side,
another 5 minutes or so. Move the spears around as needed to get them all browned.

Garnish suggestions:
lemon juice
parmesan curls
toasted garlic

Sunday, June 12, 2011

First Distribution Photos

Here are some Photos from our first Saturday distribution 6/11/11

Broccoli Rabe with Caramelized Onions

Thanks for the recipe Charlotte - This looks really good!

Broccoli Rabe with Caramelized Onions


  • Olive oil
  • 1 yellow onion, sliced into slivers, lengthwise (with the grain)
  • 1 large bunch of broccoli rabe (raab, rapini), rinsed and cut into 2-inch long pieces
  • 2-3 garlic cloves, sliced
  • 1/4 teaspoon red chili flakes
  • Salt
  • Freshly ground black pepper



1 Heat 2 Tbsp olive oil in a large sauté pan on medium heat. Add the onions, spread out in a thin layer. Cook, stirring occasionally until softened and then lightly browned. (Tip: to speed up the caramelization process you can sprinkle a pinch of sugar over the onions.) If the onions start to dry out at all, lower the heat (you can add a little water to them too.) They should brown, but not get dried out.


2 After you start the onions, bring a large pot of water to a boil. The onions take at least 15 minute to cook, so you'll have time to get the water boiling. Salt the water (about a tablespoon of salt for 3 quarts of water). Prepare an ice bath, fill a large bowl half way with ice water. Add the rabe to the boiling water. Blanch for 1 minute. Use a slotted spoon to remove from the boiling water and put in the ice bath to stop the cooking. Shocking the rabe with ice water will also help keep the rabe bright green colored.

Note that some people blanch their rabe, some do not. Rabe can be rather bitter, so blanching will help take the edge off of the bitterness. If your rabe isn't particularly bitter, or you like bitter greens, you can easily skip this blanching step.

Drain the ice water from the rabe. Use a clean tea towel to gently wring out the excess moisture from the rabe.


3 Once the onions are lightly browned, remove them from the pan to a bowl. Using the same pan, add another Tbsp of olive oil and heat the pan on high heat. Add the chili flakes. Once the chili flakes start to sizzle, add the garlic. Once the garlic just starts to brown at the edges add the broccoli rabe and the onions. Toss the rabe mixture so that it gets well coated with the olive oil. Cook on high heat until most of the moisture is gone, about 5 minutes if you blanched first, a minute or too longer if you skipped the blanching.

Serves 4-6.

Share Items for 6/8 and 6/11

Welcome to a new CSA season! Here are the share items for the first week.


1 pint Snow or Sugar Snap peas

1 bok choi

1 small head lettuce

1 bu radishes

1 bu Broccoli rabe

Additional items TBD

Fruit share: strawberries and rhubarb

Flower share: 1 bu lavender

Egg share: ½ dozen pastured eggs