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.