Thursday, May 31, 2012

10 Days until First CSA Pickup!

Our first CSA distribution is a little over a week away on Saturday June 9th!  
  • CSA members should have received a confirmation email.   If you have any questions please contact the  core group:
  • Please sign up for the KWTCSA Google Group (
  • Please visit the VolunteerSpot website to view the CSA calendar and choose your volunteer shift(s) before the season starts.

Hopefully we will receive a list of expected share items from Eve this week. 

Here are some of the items we have received on they first distribution in previous years:  lettuce, mesclun lettuce mix, kale, asparagus, bok choi, radishes, arugula, pea shoots, leeks, spinach, onions, strawberries, apples

Recipes from KWTCSA table at Greenwood Flea Market

Earlier this month several of the core members, Robbyn, Amanda Erin and Meagan, shared information about our CSA at the Greenwood Playground Annual Flea Market.  Our table included cooking demonstration, tastings, beautiful produce and plants from Garden of Eve, and a raffle!

Amanda lead cooking demonstrations and tastings of these dishes (recipes below) 

  • Swiss Chard and Feta Frittata. 
  • Asparagus and Ricotta Crostini (one lady said the mint, basil, and lemon drew her from across the playground!) 
  • Kale Chips. (After sampling these, so many people asked how Amanda perfected the crispness. Answer: super dry and low temp roasting.)
  • Gingered Daikon, Radish and Carrot Pickles

Recipes from the Kensington-Windsor Terrace CSA

Kale Chips
1 bunch kale (Tuscan or curly)
1 tablespoon olive oil
1.     Preheat oven to 250 degrees.
2.     Clean kale and dry very well. Cut leaves lengthwise and remove stem.
3.     Toss kale with olive oil and sprinkle with sea salt and freshly ground pepper.
4.     Spread kale out in a single layer on two baking sheets and bake for 30 to 34 minutes (curly kale may take a little longer than the Tuscan).
5.     Cool on baking sheets. Enjoy!
*Kale may also be sprinkled with cayenne, curry powder, sesame seeds, vinegar (salt and vinegar chips!), or smoked paprika before baking.

Gingered Daikon, Radish, and Carrot Pickles
½ pound daikon radish, peeled
1 small carrot, peeled
5 red radishes, cleaned, trimmed and thinly sliced
½ tablespoon kosher salt
5 tablespoons rice vinegar
1 tablespoon ginger, peeled and cut into thin strips

Halve daikon and carrot lengthwise then cut crosswise into ¼ inch thick slices. Place in bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, for 1 hour.

Stir vinegar, sugar, and ginger in small cup until sugar dissolves. Drain vegetables without rinsing and return to bowl. Add vinegar mixture to vegetables and transfer to an airtight container and chill for at least 12 hours, shaking a few times to distribute flavors. Pickles will keep up to a month in the refrigerator.

Swiss Chard & Feta Frittata
1 bunch Swiss chard (about a pound)
2 tablespoons olive oil
1 small onion, finely chopped
8 eggs
¼ cup heavy cream
Salt and pepper
1 cup crumbled feta
¼ cup chopped parsley
Preheat oven to 325 degrees. Oil 8 x 8 inch baking dish.
Bring large pot of salted water to boil, add chard, and cook until just wilted, about 2 minutes. Drain and squeeze dry in dish towel, then finely chop.
Heat 1 tablespoon olive oil in medium skillet and sauté onion until soft, about 10 minutes. Set aside.
In large bowl, whisk eggs, cream, salt and pepper to blend. Add cooled chard and onions to bowl, then feta. Pour mixture into oiled baking dish.
Bake frittata until firm in center, 45 to 55 minutes. Transfer baking dish to rack and cool for 15 to 20 minutes. To unmold, place a platter on top of frittata baking dish. Using oven mitts (be careful!), hold baking dish and platter together and invert frittata onto platter. Then place another plate on top of frittata and flip again so frittata is right side up.
Cut frittata into 24 bite size pieces to serve as hors d’oeuvres or cut into 8 pieces to serve as a main course for brunch or lunch with a side salad.
Frittata can be made 1 day ahead and chilled. Rewarm in a 325 degree oven for about 10 minutes or until heated through.
*This recipe is very adaptable. Add chopped sausage, use spinach instead of chard, or crumble in goat cheese in place of feta.

Asparagus & Ricotta Crostini with Pistachio Relish
¾ cup fresh peas, blanched (frozen will work too)
2 pounds asparagus, blanched for 3 minutes
¾ cup extra virgin olive oil
Freshly ground pepper

1/3 cup shelled, toasted, and chopped pistachios
3 tablespoons thinly sliced scallions
1 teaspoon freshly grated lemon zest
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh basil
2 tablespoons rinsed and dried capers

8 ounces fresh ricotta or thinly sliced fresh mozz
20 toasted bread slices from a baguette (crostini)
First, make relish. In a small bowl, stir together the peas with the pistachios, scallions, lemon zest, mint, basil, capers, and ¼ cup of the olive oil and season with salt and pepper.
Then, asparagus: Toss asparagus with a few tablespoons of olive oil, salt, and pepper, and roast in a 400 degree oven for about 5 minutes (until heated through). Cut each spear into 2 inch pieces.
Finally, assemble. Spread a small spoonful of ricotta (or a few thin slices of mozzarella) on each crostini. Put a few (2 to 3) pieces of asparagus on each crostini and spoon some pistachio-herb relish on top. Serve! Makes 20 hors d-oeuvres.
*This recipe can also be served as a salad (gluten-free without crostini). Place slices of mozzarella or a small scoop of ricotta on each of four salad plates. Top the cheese with the roasted asparagus (uncut), and spoon pistachio relish over. Serve at room temperature.

Friday, May 4, 2012

Only 10 days left to join 2012 KWTCSA

The CSA sign up period will end May 15th.   If you are interested in joining the CSA this year, you can sign up here: 
More information about the season, including Garden of Eve's CSA member agreement, can be found at their site:

Greenwood Playground Flea Market this Sunday May 6th

Hi everyone!  
KWT CSA will have a table at the  2nd annual Greenwood Playground Flea Market.  It is a fun event and we hope to see you there.  

Spring Flea Market
Sunday, May 6th, 9:00 a.m. to 5:00 p.m.
Rain Date: Saturday, May 12th, 9:00 a.m. to 5:00 p.m.

Greenwood Playground
E. 5th Street, between Fort Hamilton Parkway and Greenwood Avenue

Brooklyn Food Conference! May 12th, 2012

Brooklyn Food Coalition will host its annual FREE conference on Saturday, May 12 at Brooklyn Tech HS in Ft. Greene to bring Brooklynites together to build a local food system that provides healthy, affordable food for all and supports sustainable practices and justice for food workers across the food chain. Please pre-register!  For more information visit