Thursday, August 28, 2014

Week 12 Share List and Announcements

A few announcements followed by the farm news for week 12, a B week.

1. It's time for the next Milk Not Jails a la carte order. The order deadline is Tuesday, September 2nd at 8pm. Place your order here. You'll pick it up on September 10th or 13th at the normal CSA pickup (whether it's your normal pickup day or not).

2. Mark your calendars! Joint Community Garden/CSA potluck on Saturday, September 13th 5-7PM.

Happy Labor Day to all!

Garden of Eve CSA 2014 News: Week 12

We hope everyone has been enjoying all the beautiful weather this summer.

We welcome any recipes, comments or suggestions.  Newsletter items, events and recipes can be sent to Denise Hall (denisehallrd at gmail.com).  If you have a picture of the recipe or any fun pictures from the farm send those along too!  

 
Farmer's Update
 
        
Thanks for supporting our farm!
Chris, Eve, and the Farm Crew
yellow tomatoes
This Week's Share

VEGETABLE SHARE (best guess):

Tomatoes, 3-4 lbs
Cherry and grape tomatoes, 1 pint
String beans, .75 lb
mesclun lettuce, .25-.5 lb
onion, 1 or 2       
sweet corn, 5
Sweet peppers, 3
Hot peppers, 3
Head lettuce, 1
Zucchini, 1

FRUIT SHARE:    1 Qt donut peaches AND 2 lbs plums
ANSCHE CHESED: 1 melon AND 2 lbs plums

EGG SHARE: ½ dozen pastured eggs

FLOWER SHARE:  sunflowers, gomphrena, celosia, etc.
Bean, Corn and Rice Salad
This Week's Recipe:
Bean, Corn and Rice Salad 

This is a recipe from,
An Endless Harvest, the Garden of Eve cookbook, included with your CSA share.  It is on page 35.  As with most recipes we adapt to what we have on hand.   My changes included the use of black beans for the pink beans, chives for the scallions, cane vinegar for the cider and peperoncini for the jalapeño.  The result was still delicious.

 Bean, Corn and Rice Salad
(serves 6-8)
 3-1/2 cups cooked rice (from 1 cup raw), cooled
16-ounce can pink beans, rinsed and drained
1-1/2 cups cooked fresh corn kernels
1/3 cup chopped scallions
2 pickled jalapeño peppers, stemmed, seeded, de-ribbed and minced
1/3 cup olive oil
2 Tablespoons fresh lime juice
1 Tablespoon cider vinegar
1 Tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin

In a large bowl, combine the rice, beans, corn, scallions, and jalapeño peppers and toss to mix.  In a small bowl, combine the oil, lime juice, vinegar, brown sugar, chili powder, salt, and cumin.    Whisk until the sugar dissolves and the mixture is well blended.  Pour the dressing over the salad and toss to coat.  Let stand at room temperature, tossing occasionally, for up to 4 hours before serving, or cover and refrigerate for up to 3 days.  The flavors improve if the salad sits at room temperature for about an hour before serving.

Events at the Farm and 
In Our Community

Upcoming Events at the Farm

Tots Cooking! Classes Ages 2 - 6 years

Tots Cooking! is a fun, hands on weekly workshop dedicated to providing Moms/Grannys/ Dads/ Caregivers a fun, quality time with their child as well as the opportunity to learn first-hand where food comes from, and incorporate delicious, healthy food into their diet. Your child will practice a great variety of fine motor skills, such as mixing, measuring, pouring, weighing, stirring and mashing while learning about life on the farm, making new friends and experiencing new tastes.  Each class begins with a harvest tour of the farm, where we will all gather the things we need and learn about how they were produced. Then we'll bring them back to the Farm Market and turn them into delectable delicacies - while you learn simple ways to incorporate fresh, farm-to-table eating at home. NOTE: all recipes are vegetarian, and we can accommodate vegan or other diets in most classes. Just ask!

All classes are 11:00 am - 12:30 pm, and are geared towards children 2-6 years of age and their caregivers.
 Thursday, Aug 28 - Sauerkraut & more Turn veggies into delicious, probiotic foods that kids love! We'll investigate how to make a yummy meal without cooking, including raw kale salad, kale chips, cabbage slaw and more. You will be shocked, but yes we will have your kid eating raw kale of their own free will!

GARDEN SPROUTS! Children's Gardening with a Jewish Twist
Garden Sprouts is a sensory-rich experience on the farm that will help families create connections between nature and Jewish life. Values such as appreciation of beauty, stewardship and care, cooperation and teamwork, and the blessings of food, family and celebration are woven into each class. Activities include story walks, treasure hunts, singing, digging, planting, and tending to your own garden bed! A combination of free time for exploration and organized play will enrich everyone's appreciation for the natural world and create long lasting memories with other families. Each week a different topic.

All classes are 10:00-11:30, and are geared towards children 3-6 years of age and their caregivers.

September 14 - Apples and honey - It's time to wish everyone a delicious year ahead, to prepare our beds for the following year, and even plant a few cold weather veggies and spring flowering bulbs too. Learn about the Jewish concept of Gleaning and when the Garden of Eve will hold their annual gleaning event which will continue our fun into October!

Long Island Garlic Festival: Sat & Sun Sept 20 & 21, 10am-6pm, at the Garden of Eve Farm

Love Garlic? You will want to check out Long Island's only Garlic Festival, dedicated to celebrating food, farming, and family fun. This all-weekend celebration features organic garlic, a wide variety of garlic inspired foods, crafts, live music, and sustainability information.  Enter the a garlic eating contest, or cheer on your favorite local cook in the Iron Chef Garlic competition and walk away with the winning recipes.  

Reminder: Everyone gets 10% off anything you purchase at the farm stand (tell the cashier you are with the CSA), FREE admission to adult cooking classes, kids cooking classes, and more.  

To sign up for a workshop, visit our Calendar of Events.

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