Archive for July, 2009|Monthly archive page

Tribeca CSA Newsletter – Week 7

In Weekly Newsletter on July 29, 2009 at 11:57 PM

Hi All,

Are you interested in getting cheese at the CSA site? We have the opportunity through 5 Spoke Creamery. We need a minimum of 10 people to join to make this happen. Here is a bit more information from the creamery:

5 Spoke Creamery cheeses are made from the raw milk of grass-fed cows. Our cheeses are hormone and pesticide free and are made within 200 miles of NYC.  Our cheeses pre-packaged and are hand cut in random weights, typically 6-7.5 oz pieces.

Retailers such as Fairway, Zabar’s. Eli’s, Whole Foods, Citerella and Wegman’s carry our cheeses as well as smaller specialty shops across the tri-state. We also participate in several area CSA’s, where we offer our cheeses at discounted pricing.  The varieties we offer are Welsh Cheddar, Redmond Cheddar, Herbal Jack and Tumbleweed.

5 Spoke Creamery cheeses are served at some of the finest restaurants in NY and across the country. Our Welsh Cheddar, one of the cheeses we offer CSA groups, is the café cheese at Blue Hill at Stone Barns and Bouchon (a Thomas Keller restaurant),  Herbal Jack is the cheese used on Blue Ribbon’s tuna melt. According to noted food writer Ed Levine, “ should be a law in New York that every tuna melt maker use these ingredients”.  Redmond Cheddar is served at Bedford Post Inn and many other notable spots.  Tumbleweed is a cave-aged cheese that has been on the menu at Per Se, Gramercy Tavern, French Laundry, BLT and many others in major cities across the country.

Specifics of the cheese share:

5 Spoke Creamery would deliver once a month and offer two options: one 5-7 oz block each of Herbal Jack, Welsh Cheddar and Redmond Cheddar or the aforementioned varieties plus Tumbleweed. The cost per share/per month is $15 for the option without Tumbleweed and $21 for all four varieties.

The first delivery would be on Aug 18th. Checks must be received by 5 Spoke Creamery by August 8th.

If interested, mail your checks (made out to “5 Spoke Creamery” and note “Tribeca CSA” in the memo section) directly to the creamery, ASAP.

5 Spoke Creamery
PO Box 886
Port Chester, NY  10573

If you would like to try one delivery, send only $15 or $21. If you’d like delivery for the remaining 3 months of the CSA veg distribution, send $45 or $63.


Interested in helping with CSA Events? Please email!

Policy Action Alert!  Help Pass “FoodprintNYC”!

A citywide initiative on food an agriculture systems in NYC – Resolution 2049-also known as FoodprintNYC resolution – has been introduced by NYC council member Bill de Blasio. It’s designed to create greater access to local, fresh, healthy food, especially in low-income communities and city run institutions. It is also raising awareness on the impact of the NYC’s food choices on climate change – how we grow, process, package, transport, store and dispose our food.

Take action today!

Next Week’s Work Shift:

The people doing workshifts on August 4th are:
Min JK, Suzanne C, Karen S, and Monica T

Vegetable Highlight: Carrots

History: The history of carrots goes back thousands of years, originally having been grown in Middle Eastern and Central Asian nations. However, carrots back then looked very different from the carrots we know and enjoy today. The carrots were a rich purple shade. Yellow carrots showed up in Afghanistan in the pre-Hellenic era, and both of these carrots spread to Mediterranean region. Carrots become popular in Europe during the Renaissance, when Europeans started developing orange carrots that had more pleasant textures than their predecessors (the earlier versions were very fibrous and tough).

Benefits: There are a lot of excellent health benefits that come from consuming carrots. Carrots are the best vegetable source for vitamin A carotenes. Carrots are also high in antioxidants, promote healthy lungs, protect against cancer and cardiovascular disease and help improve and promote good vision, especially during the night.

Storing Carrots: Carrots stored in the fridge retain freshness and quality for longer than those left out of the fridge. Carrots stay fresh and hard for even longer by chilling them and keeping loosely in a plastic bag.

Recipe: Pickled Carrots

One pint jar

  • 1 pound (450 g) carrots, peeled
  • 1 1/4 cups (310 ml) water
  • 1 cup (280 ml) cider vinegar
  • 1/4 cup (50 g) sugar
  • 2 garlic cloves, lightly-crushed
  • 1 1/2 teaspoons fennel, dill, or anise seeds
  • 1 1/2 tablespoons coarse salt
  • 2 bay leaves

1. Cut the carrots into sticks approximately the size of your fourth finger. Bring a medium-sized pot of lightly-salted water to a boil. (Use a non-reactive pot.)

2. When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly.

3. In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.

4. Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.

Carrot sticks should be made at least one day in advance, and will keep for up to four weeks in the refrigerator.


Week 7 – B Group

In 2009 Share on July 29, 2009 at 11:04 PM

In this week’s Vegetable Share:

4 ears Corn
1/2 lb Green Beans
1 lb Red Potato
1 lb Zucchini
1 bunch Carrots
1 head Lettuce
1 bunch Celery
1 bunch Cilantro
1 bunch Basil
1 White Onion
1 Red Onion
1 Leek

1lb Yellow Plums
2lbs Apples
2lbs Peaches

101 Salads

In Recipes on July 23, 2009 at 11:10 PM

NY Times, July 21, 2009

Get inspired with seasonal  salads in Mark Bittman’s NY Times article.

Tribeca CSA Newsletter – Week 6

In Weekly Newsletter on July 21, 2009 at 11:33 PM

Hello CSAers,

Now that the CSA is off to a great start we’re introducing weekly newsletters. Since our farmer is Spanish speaking and new to CSAs we are trying to figure out how to keep everyone informed effectively.

The blog is updated regularly by several CSA members with articles, recipes and news. To contribute please contact or leave comments on the relevant posts. You can also subscribe to the blog’s RSS feed to add our blog to your RSS reader! The feed URL is:

We want to hear from you and are working on a mid-season survey to get feedback in an organized manner. If you’d like to help with this please email


It’s great that so many of you came to pick up your shares even in today’s horrible weather! Your fellow CSAers will be there working the distribution no matter what, so please do come even if the weather doesn’t cooperate.

Regarding today’s Fruit Share: We will inquire with Pedro regarding today’s share quantity and get back to you.

Next Week’s Work Shift:

The people doing workshifts on July 28th are:

2 – 4:30pm: Ellen H. & Kyra G.
4 – 6:30pm: Prue C. & Gigi L.C.

Vegetable Highlight: Cilantro

Ok so it’s not a vegetable, but we figured since we get it every week everyone would be happy to get more information and new ideas for how to use and store it!

Cilantro Basics: Cilantro is also referred to as Coriander or Chinese Parsley. It has a very strong odor and although it is more common to use just the leaves, the stems and leaves have different (though similar) flavors and some recipes call for the stems. The leaves resemble Italian parsley and the two herbs are actually related. Cilantro is commonly used in Asian, Mexican, Indian, Middle Eastern, and Caribbean cooking.

Growing Cilantro: Did you know that you can easily grow cilantro in a windowsill? Just in case any of you could use even more cilantro than the bunch we get each week, you can easily plant one from the bunch. This is would be ideal to do on a week when we get it with the roots still attached! All it needs is full sun and some watering.

Storing Cilantro: As we shared before, the best way to keep fresh herbs is in a cup of water in the fridge. Surprisingly though, cilantro can also be frozen! You can freeze it in a freezer bag by just squeezing out the air and popping it in the freezer. Defrosted cilantro is not great to use raw, so save it for cooked dishes where the texture won’t matter as much.

Some uses:

There are lots of sauces, glazes, salsas, etc that use cilantro. Here are a few interesting recipes to try:

Some main dishes using cilantro:

How about trying an Indian dish? Here’s a recipe for Kottimeera Pachadi, ie Cilantro Chutney

Or how about drinking it?


Mango Peach Salsa

Mango Peach Salsa

A great accompaniment to fish, chips, or simply served on bread

  • 2 ripe peaches, peeled and chopped
  • 1 ripe mango, peeled and chopped
  • 1 tomato, chopped
  • 2 jalapenos, seeded and chopped
  • 1/2 red onion, finely chopped
  • A few sprigs of cilantro, coarsely chopped
  • Juice of 1/2 a lime
  • 1 teaspoon sugar, agave, or honey
  • Salt (optional)

1) Mix all ingredients together
2) Let salsa rest in fridge for 1 hour before serving

Week 6

In 2009 Share on July 21, 2009 at 10:22 PM

This Week’s Share

  • 2 heads Baby Lettuce
  • 1 bunch Parsley
  • 1 bunch Cilantro
  • 1 bunch Carrots
  • 1 Red Onion
  • 1 White Onion
  • 1 Leek
  • 1 bunch Beets
  • 1 head Celery
  • 1 pound Potatoes
  • 1 pound Zucchini