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Archive for September, 2009|Monthly archive page

Tribeca CSA Newsletter — Week 16

In Weekly Newsletter on September 30, 2009 at 8:39 PM

News

Haven’t RSVP’d for the Harvest Dinner yet? The potluck picnic is scheduled for Sunday, October 18th, 4-6pm, at the park! Potluck sign-ups and RSVP either at distribution or via email to lizzvw@tribecacsa.org

Next Week’s Work Shift:

The people doing workshifts on October 6th are:

2 – 4:30pm: Reema F. & Tania M.
4 – 6:30pm: Barbara S. & Emily S.

As always, you can check the work shift schedule anytime by looking at the Work Shift Calendar!

Vegetable Highlight: Parsnips

parsnipsThe parsnip is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler than most of them and have a stronger flavor. Parsnips can be boiled, roasted, microwaved or used in stews, soups and casseroles. In some cases, the parsnip is boiled and the solid portions are removed from the soup or stew, leaving behind a more subtle flavor than the whole root and contributing starch to thicken the dish. Parsnips can also be fried and can be eaten raw, although raw parsnips are not very popular. When the Roman Empire expanded north through Europe, the Romans brought the parsnip with them. They found that parsnips grew bigger the farther north they went.

Recipe: Parsnip “Fries”

  • Parsnips, tops and bottoms cut off and peeled, sliced in half crosswise and then sliced
  • 2 tbsp olive oil
  • Kosher salt and fresh ground pepper

Directions

Preheat oven to 450 degrees. Toss parsnips with oil and salt and pepper. Spread in single layer on 2 baking sheets. Roast for 10 minutes, then rotate sheets 180 degrees. Continue roasting for another 15 minutes, until parsnips are tender and golden brown.

Other Recipes:

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Week 16 – Group A

In 2009 Share on September 29, 2009 at 6:18 PM

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Vegetables:
1lb Serrano Peppers
1/2lb Tomatillos
2lbs Red Potatoes
1 Squash (Kabocha or Acorn)
1 Bunch Carrots
1 Bunch Parsnips
1 Head Lettuce
1 Bunch Cilantro

Fruit:
5lbs Apple varieties

Tribeca CSA Newsletter — Week 15

In Weekly Newsletter on September 23, 2009 at 8:24 PM

News

Save the Date! Tribeca CSA’s first annual Harvest Dinner is scheduled for Sunday, October 18th, 4-7pm, at the park! We’ll have a sign up sheet for the potluck dishes to send around soon, stay tuned!

Next Week’s Work Shift:

The people doing workshifts on September 29th are:

2 – 4:30pm: Anne R. & Hanna M.
4 – 6:30pm: Elyn R. & Janna T.

As always, you can check the work shift schedule anytime by looking at the Work Shift Calendar!

Vegetable Highlight: Celery

It’s hard to know what to do with a whole bunch of celery at once, so we thought it’d be a good idea to feature it this week to give everyone some ideas. Everyone’s familiar with celery sticks and carrot sticks with dip, but did you know that if you use a vegetable peeler to “peel” the outside of the celery, that it removes the tough outer threads? The celery ends up much more tender and is easier to bite through, but that satisfying crunch remains!

If you have a favorite way to eat celery (or use up large amount of it deliciously!), please email the Google Group and share!

Recipe: Almond and Celery Soup

  • 1 bunch of washed celery, using the leaves and root, chopped up
  • 6 peppercorns
  • 2 bay leaves
  • 1 thin slice of lemon
  • 1 teaspoon of salt
  • Stick of cinnamon
  • 1 quart of water
  • 1 cup of cream
  • 1 teaspoon each of flour and butter blended together
  • 1/4 cup of blanched almonds, pounded to a paste

Combine the first 7 ingredients in a saucepan and bring to a boil, then simmer for one hour. Strain. Return strained liquid to pan and stir in last 3 ingredients, then return to a boil. Let boil for 2 minutes. Serve immediately.

Other recipes:

Week 15 – Group B

In 2009 Share on September 22, 2009 at 9:22 PM

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Vegetables:
5 Ears Corn
1 Squash (Butternut/Acorn/Kabocha)
2 lbs Potatoes
1.5 lbs Zucchini
1/2 lb Cayenne Pepper
1 Bunch Radish
1 Red Leaf Lettuce
1 Celery
1 Bunch Parsley

Fruit:
3lbs Apples
1lb Bosc Pears
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Week 14 – Group A

In 2009 Share on September 15, 2009 at 11:54 PM

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Vegetables:
1lb Zucchini
1lb Fairy Tale Eggplant
1lb Beatrice Eggplant
1 Yellow Onion, 1 Red Onion
1 Head Romaine Lettuce
1 Bunch Carrots
2 Head Cabbage
1 Green (Puerto Rican) Pumpkin
5 Ears of Corn

Fruit:
Nectarine
Peach
Watermelon

Tribeca CSA Newsletter – Week 13

In Weekly Newsletter on September 12, 2009 at 2:07 PM

News

The next cheese pickup dates are: September 22 and October 20!

News from La Baraja

Pedro really appreciated the feedback from the group. He expressed his appreciation as well for the CSA as this is a steady predictable “pre-sold harvest” versus the “game of chance” he plays with the daily markets.

Last weekend, Labor Day weekend, is by far the slowest weekend of the harvest year. The holiday keeps people away from the market and family budgets are geared towards back to school. But this is expected and had been planned for by Pedro, with a smaller group and a smaller harvest for the markets.

As many may have noticed the weather took as turn for the milder as the summer comes to an end. We should expect more turnips, squashes, eggplants, potatoes, and more hearty vegetables as the season prepares to turn. Pedro planted parsnips in may and he thinks they are nearly ready for harvest and will be looking at them closely for next week. Later in the month, turnips and Halloween pumpkins will be making their debut!

Next Week’s Work Shift:

The people doing workshifts on September 15th are:

2 – 4:30pm: Kamy W. & Phillip R.
4 – 6:30pm: Celeste C. & Onni J.

Vegetable Highlight: Tomatoes

Most of us are very familiar with tomatoes and enjoy them best during the summer months when they’re fresh and locally-grown. Even though we can get some variety of tomato year-round in the city, there’s no comparing a tomato bought in January with a tomato that came off the vine just the day before! Tomatoes in the summer are best eaten as plain as possible so you can enjoy the depth of flavor. To keep some of that summer flavor for later, try making the Tomato Preserves recipe from the 1948 New York Times! (link below in the “other recipes” section)

Recipe: Tomato and Onion Salad with Capers
(note: this recipe comes from Ivete’s dad. Ivete posted this recipe, with the story behind it, on her blog here: A Chef’s Daughter)

* 4 medium tomatoes, cut into bite-sized pieces (don’t chop them too small!)
* 1 red onion, chopped
* The juice from 1 lemon
* 2 tablespoons un-rinsed capers, plus a dash of the brine
* Spash of extra virgin olive oil

Assembly couldn’t be easier: Mix everything up and add salt & pepper to taste. Then stick the salad in the fridge for about 5 minutes before you dig in.

Note to onion-haters:

The onion is critical in this and shouldn’t be substituted, but I understand that some people really don’t like them raw. Have you tried soaking raw onions in a bit of water for 15 minutes and then trying them? Soaking them takes a lot of the bite out but leaves a nice flavor behind. Especially in the case of red onions, whose flavor is milder than white onions, I definitely think it’s at least worth trying before you dismiss it with an instinctive “Yuck! Onions!” reaction.

Other recipes: