Archive for October, 2009|Monthly archive page

Final 2009 Distribution – Week 20

In 2009 Share on October 27, 2009 at 10:00 PM

1 Acorn squash
1 Butternut squash
2lbs Red Potatoes
2lbs Sweet Potatoes
2 Red Onions
2 White Onions
1 Bunch Turnips
1 Bunch Carrots
1 Bunch Cilantro

5lbs Apples


Week 19 – B Group

In 2009 Share on October 20, 2009 at 9:04 PM

1 Acorn Squash
2 White Onions
2 Red Onions
1 Bunch Beets-Remolacha
2lbs Potato
1 Bunch Carrots
1 Bunch Parsnips
1 Bunch Kale
1 Rosemary

2 lbs Apples
1.5 lbs Concord Grapes
1 lb Seckel Pears

Harvest Dinner 2009

In Events on October 19, 2009 at 11:48 PM

Ivete's apple pie (with a cheese crust!)

Adrienne's tomatillo, heirloom tomatoe with pomegranate salsa

Adrienne's tomatillo & pomegranate salsa

Thanks to all the members who participated in planning and celebrating Pedro’s Harvest and our first Tribeca CSA season! The culinary creations were festive, deliciously fresh, local and sweet (lots of butternut squash and sweet potatoes!).

We have 2 distributions left and an end-of-season survey in the works. Please take a few minutes to complete it as the information helps us plan for next year. For those who would like to ensure a spot for 2010, registration forms will be attached to end of survey. More details coming soon. See you at distribution!


Tribeca CSA Newsletter — Week 18

In Weekly Newsletter on October 14, 2009 at 4:36 PM


The Harvest Dinner is this Sunday, October 18th, 4-6pm, at the park! If you haven’t yet, please RSVP via email to Also, key an eye out for an email through the Group in case we find an indoor venue to move to, we’ll keep you posted!

News From the Farm

The first freeze of the season has arrived with evening temperatures dropping to 31 degrees. This is always a busy time for Pedro as they rush to harvest what is available to prevent the weather from destroying too much of the harvest. Remember that Pedro has told us that the leafy vegetables are the first to die in cold weather, only collard greens and cilantro are hearty enough to survive although the cilantro will turn purple. Squashes and in-ground veggies are completely safe and will lose the leafy stems though not much else. Eggplants however will not survive.

Next Week’s Work Shift:

The people doing workshifts on October 20th are:

2 – 4:30pm: Atoussa S. & Jacqueline S/Sharlene C.
4 – 6:30pm: Murray C. & Suzanne P.

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

Vegetable Highlight: Turnips

The most common type of turnip is mostly white-skinned apart from the upper 1–6 centimeters, which protrude above the ground and are purple, red, or greenish wherever sunlight has fallen. The turnip’s root is high only in Vitamin C. The green leaves of the turnip top (“turnip greens”) are a good source of Vitamin A, folate, Vitamin C, Vitamin K and calcium.

Turnip Tips

  • Although available year-round, turnips are BEST during their peak season, which is October through March.
  • Raw turnips will last up to 2 weeks in your refrigerator crisper.
  • Turnips provide a great crunch and texture, so be sure not to overcook.
  • Turnips are well known for their bitter flavor if not prepared correctly.

Simple Ways To Prepare

  • Bake – 350 degrees for 30-45 min
  • Boil – place a potato in the water and cook alongside the turnip to take out the bitterness.
  • Sautee – heat olive oil, add peeled turnips, add a couple teaspoons of water after a minutes, continue to sautee for 5-10 min.
  • Steam – peeled whole turnips will take 20-25 minutes, quartered or dices will take 10-15 minutes.



Week 18

In 2009 Share on October 13, 2009 at 10:57 PM

1lb Tomatillos
1lb Serrano Peppers
1lb Eggplant
1lb Red Sweet Peppers
1 Bunch Carrots
1 Bunch Turnips
1 Bunch Cilantro
1 Butternut Squash

3lbs Red Apples
1.5lb Concord Grapes


Hot Sauce Mixer!

In How To, Recipes on October 13, 2009 at 12:37 AM

P1040515Thanks to Gina for hosting our amazingly spicy “Hot Sauce Get Together”! We’ve managed to come up with FIVE different recipes using up several pounds of Serranos and Cayannes. We HIGHLY recommend handling the peppers with disposable rubber gloves and occasionally goggles to avoid injuries. With so many taste tests, everyone felt the HEAT!!! Hope this inspires you to try it at home. Here are some highlights:

Vietnamese Hot Pepper Sauce = Extra spicy! Use in noodle soups, any recipe that calls for heat or as dipping sauce(perfect with summer rolls)!
Sliced Serrano Peppers
Minced Garlic
Distilled white vinegar
Fish Sauce

Yemenite Zhug = Spicy! Use with Middle Eastern foods, sandwiches, on scrambled eggs and anything else that asks for a spicy green paste.
1 pound Serrano peppers
5 heads Garlic, peeled
1 bunch coriander, washed
1/2 teaspoon Cumin powder
Salt to taste
Olive oil to cover

Cayenne Hot Sauce = Not too spicy because we removed seeds. Great in Mexican dishes, pasta or any recipe that asks for sweet heat.

10 large fresh red cayenne chiles
2 cloves garlic, peeled and halved
3/4 cup white vinegar Salt

Cut stems off peppers and cut peppers in half lengthwise. Remove seeds 
and ribs. Preheat broiler. Place peppers, cut side down, on rack in 
broiler pan. Broil for about 5 minutes or until the skin blisters and 
blackens. Transfer peppers to a plastic bag for about 10 minutes. When 
cool, peel off skins(we actually left them on!).

Place chile pulp and garlic in a blender or food processor. With 
machine running, slowly add the vinegar until the mixture is well 
blended. Add salt to taste. Cover and refrigerate. Will keep in the 
refrigerator for weeks. Makes about 1 cup.


Most of the recipes we found called for vinegar and garlic beyond that there is a million ways to mix and match and get creative with hot peppers!!! Try adding apple sauce, tomatillos or corn…Have fun and send in your creations to!