Archive for August, 2009|Monthly archive page

Vegetable Highlight: Corn

In Recipes, Weekly Newsletter on August 28, 2009 at 7:17 PM


News from La Baraja

After a cold spring and a rainy summer, you may have already noticed the tomatoes around NY region have been greatly affected. We learned from Pedro today that this year it takes about 20 minutes and a lot of searching to find enough tomatoes to harvest and fill one box, unlike last year when tomatoes were abundant and a box filled in 5 minutes. Pedro said Tlaloc, the Aztec god of rain, affected this outcome. Check out a recent article about tomato blight in the NY Times.

Pedro reports that he and his family are working hard going to farmers markets 6 days per week and doing 2 on Saturdays. They are not yet profitable enough to pay others to work their stands so their schedule during the summer/fall looks like this:
wake up early, harvest, go to market, return home, weed and harvest again, sleep a few hours and repeat. The only day they don’t do market is Monday, the day they harvest for the Tribeca CSA!

Enjoy this weeks harvest and thanks to all our members who share pics, tips and recipes! Keep them coming…


Vegetable Highlight: Corn

Perhaps no vegetable is more representative of summer than corn on the cob. Most of us are already familiar with corn, but did you know that storing corn with the husk on will make it keep longer? Once the husk has been removed, corn can be stored for up to 3 days in the fridge, but keeping the husk on will stretch that to a week. The best way to store husked corn is in a perforated plastic bag in the fridge.

The common method of preparing corn is to boil it and serve with salt and butter. But it can also be grilled (with the husk on or off), broiled (husk off), or even microwaved (husk on)!

Nutritionally, corn is a great source of fiber, vitamin B1, B6, folate, and vitamin C. It is also said to be good for cardiovascular and lung health. So eat all the corn you can stand while it’s fresh and at its peak!

Recipe: Mexican Street Corn

  • 4 ears sweet corn, husks removed
  • 2 tablespoons corn oil
  • 1/2 cup mayonnaise
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • Freshly ground black pepper
  • 1 lime, quartered

Special equipment: grill pan


Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn.

Other recipes:


Week 11 – B Group

In 2009 Share on August 25, 2009 at 11:42 PM



  • 1lb Green Beans
  • 2lbs Red Potatoes
  • 1lb Summer Squash
  • 1lb Jersey Tomatoes
  • 1 Bunch Beets
  • 1 Red Leaf Lettuce
  • 6 Ears of Corn
  • 6 Kirby Cucumbers


  • Nectarines
  • Red Plums

On the Waiting List for the CSA?

In Community on August 24, 2009 at 10:31 PM

Check out the Tribeca Greenmarket on Wed and Sat 8am-3pm!

Wednesday, August 26th 11am-1pm
Jenna Helwig of Rosaberry ( returns to
demonstrate her creative, simple and delicious recipes—this week
it’s all about the tomatoes!

Saturday, August 29th 9am—1pm
Interested in learning more about indoor composting? Master
Composter, Nicole De Feo, dishes the dirt on what to do with those
pesky food scraps. Also, enter our raffle to win your very own
indoor compost bin and a pound of red wiggler worms!

Please take our mid-season survey

In Community, Tribeca CSA on August 21, 2009 at 9:51 AM

Now that we’re midway through our first CSA season, we thought it
would be a good time to survey everyone about their CSA experience so
far this year. This feedback is important and will help shape the
future of the CSA.

The survey was sent to all members via email. Please take a few minutes
to complete it and enter the raffle to win a copy of Food to Live By,
the Earthbound Farm Organic Cookbook!!!

Tribeca CSA Newsletter – Week 10

In Weekly Newsletter on August 19, 2009 at 11:37 AM


Members have started to send recipes through the group again and we’re all loving that! Everyone enjoys seeing what others have made with the same ingredients!

Cheese share info:

We had a bit of confusion with the first cheese distribution and we’re clearing things up with 5 Spoke. We hope to iron out the kinks in time for next month’s cheese share! We’ll keep you posted.

Next Week’s Work Shift:

The people doing workshifts on August 25th are:

2 – 4:30pm: Michelle Gutierrez & Samara Landers
4 – 6:30pm: Samara Landers & Kyra Gaydos

Vegetable Highlight: Tomatillos

tomatillogsTomatillos are a relative of the tomato and they provide that unique tart flavor in Mexican green sauces.

Tomatillos keep in the refrigerator for about 3 weeks.  Wrap loosely in paper in a single layer or place in paper back and keep in the coolest section of your refrigerator.

The easiest method is to remove the papery husks, clean and store in freezer bags.

Prepare and Use
Discard the papery husks from the tomatillo, rinse and dry.  Tomatillos are not usually seeded prior to use.

Tomatillos are usually cooked but they can also be eaten raw. Most tomatillo recipes are for sauces or salsas, but they can also be used in soups and as a relish for meat, or can be made into jam.

Learn more about its history and uses from these sites:

Recipe: Tomatillo Salsa

  • 8 tomatillos (husks removed)
  • 2 fresh jalapeno chiles with seeds, chopped (remove seeds and white insides to make it less spicy)
  • 1 tbsp fresh coriander leaves, washed well and spun dry
  • 1/4 cup water
  • 1/2 small white onion, chopped fine
  • 1/4 teaspoon coarse salt, or to taste


Rinse tomatillos under warm water to remove stickiness and dry them. Quarter tomatillos and in a blender puree with jalapenos, coriander, and water until very smooth. In a bowl, stir together tomatillo mixture, onion, and salt. Salsa may be made 10 hours ahead and chilled, covered. Bring salsa to room temperature before serving. Serve with tortilla chips.

Other recipes: