tribecacsa

Archive for August, 2010|Monthly archive page

Week 12 Distribution

In 2010 Share, Uncategorized on August 31, 2010 at 10:11 PM

Wilklow Orchard Peaches

Vegetable Share:

5 Corns
1 Bunch Carrots
1/2 lb Serrano Peppers
1/2 lb Tomatillos
1.5 lb Tomatoes
1 Bunch Swiss Chard
1 Bunch Spinach
1 Bunch Pipicha
1 Bunch Sage

Fruit Share:
3 lb Peaches
3 lb Nectarines

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Canning workshop

In Uncategorized on August 30, 2010 at 7:40 AM

The second workshop in our Nutritional Cooking Series was all about canning. Canning isn’t just about making jam. Think tomatoes, green beans, okra, apricots, or peaches. The introduction of plastic in the commercial canning process has made many of us interested in finding a way to limit our consumption of those items.  We’re interested in “canning” (jarring really) our best local fruits and vegetables ourselves, so we can have them for the winter. It is also a great way to use what you may not have time to eat from your CSA share while things are ripe and packed with nutritional value.

All you really need are jars, tongs, and large pots. You can order jars wholesale online if you need a lot or you can buy them at the hardware store right here on Chambers Street or Fishes Eddy downtown.

Some helpful tips for canning:

  • Use ripe, not over ripe, fruit or vegetables.
  • You do not want to introduce any bacteria in the jar. On that note, make sure the jars AND LIDS are sterilized before use by simply placing them in boiling water for five minutes or in the sanitizer mode of your dishwasher.
  • Things like tomatoes and peaches should be skinned first but thin-skinned fruit such as apricots do not need to be skinned.
  • Cut your items as you would like or leave them whole if you prefer.
  • Don’t over-fill jars, leave about 2″ at the top.
  • When placing jars in boiling water, be careful and use tongs (there are specially designed ones you can buy but regular cooking tongs are just fine) and make sure there is 1 inch of water covering the jars while boiling.
  • After boiling, test the jars (carefully it’s hot) by pressing on the lid: if there is no movement/indentation, THEN it is ready, if there is a very small amount of movement you can either refrigerate that one and use it sooner or put it back in the water, if it has a lot of movement it should go back in.

Week 10 Distribution, Group B

In 2010 Share, Uncategorized on August 17, 2010 at 8:36 PM

Vegetable Share:
5 Corn
1.5lbs Onions
1.5lbs Tomatoes
1lb Cubanelle Peppers
1lb Eggplant
1 Purslane
1 Red Leaf Lettuce
1 Basil
1 Mint
1 Cilantro

Fruit Share:
1 Pint Raspberries
2 Pints Blackberries

Egg Share:
1 Dozen

Bike Ride, Farm Visit and Picnic on Governor’s Island!

In Community, Events on August 17, 2010 at 9:40 AM

Governors Island & Urban Farm Bike Ride. Sat August 21st

Join fellow Tribeca CSA members this Saturday, August 21, 2010!

On the car-free Governor’s Island we’ll picnic, lounge on hammocks, enjoy waterfront views and visit a city farm. Meet @ 10:00am next to Washington Market Park entrance (or come directly to the Added Value farm at Picnic Point).

We will leave the park @ 10:15, riding(or taking subway) to the South Ferry/Governor’s Island Terminal, catching the ferry at 11 am(the ferry is free!).

Our ride will primarily be on separated off street bike paths so families and children are welcome! If you would love to join us but don’t have a bike of your own you there are Bicycle Rentals (child bikes and toddler bike seats included) available for use on the island. There is also a free shuttle car that goes to picnic point, or you can walk!

Once we arrive to Picnic Point (approx 8minute bike ride from ferry) there will be a tour of the new three acre urban farm on the island. Members can choose to hang in hammocks and enjoy the view or help out by weeding/watering, etc. When it gets hot and time to rest and eat, we’ll gather for a potluck picnic(there are also food vendors if you don’t get a chance to prepare in advance). Added Value’s sustainable farm provides fresh produce to the Red Hook community through farmer’s markets and a CSA. Their educational and farmer training programs have helped local youth learn valuable urban farming skills and entrepreneurship.

Please bring something to share with others for a potluck picnic. RSVP to tribecacsa@gmail.com by Friday, August 20 so we know to expect you. Friends, family, neighbors & colleagues are all welcome!

Island Farm by Added Value

Tomatoes growing on Governor's Island

Pickling Workshop!

In Community, Events, How To on August 16, 2010 at 7:21 PM


TriBeCa CSA’s first cooking workshop was a huge success! Tricia Williams, member and chef/owner of Food Matters, taught the group the basics of pickling and its probiotic health benefits. Pickling is a great way to use vegetables that may go bad before you can cook and eat them and a delicious accompaniment to many dishes. Not to mention that pickles make a great healthy snack!

Adding home made pickled veggies to your diet introduces healthy bacteria (probiotics) in the most natural way, by eating them!

Here are some of the helpful tips we learned:

For ingredients think Kirby cucumbers, green or yellow string beans, carrots, beets, artichokes, or almost anything.

When toasting spices don’t overdo it! As soon as you start smelling the aroma it’s probably done. If the spices turn brown they’re burned and will not taste good.

Use cider vinegar and sea salt whenever possible for their added health benefits.

In the workshop we learned 3 types of pickling: Cold picking, hot pickling, and salt-only pickling (meaning no vinegar was used).

Cold and hot pickling are basically the same technique, the only difference is that the pickling brine is put over the vegetable when it’s cold or hot, respectively. Cold pickling takes longer to achieve the same results as hot pickling, but it is gentler on the ingredients. Delicate, softer items like string beans and tomatoes should be cold pickled so as to avoid turning them into mush, but harder, denser ingredients such as beets and carrots benefit from the speed of hot pickling.

As for salt-only pickles, their lack of vinegar allows for “good” bacteria to flourish, leading to a pickle rich in pro-biotics. Eat a few pickled carrots instead of taking that supplement every day!

Week 9 Distribution, Group A

In 2010 Share on August 11, 2010 at 11:51 PM

Vegetable Share:
1 Cabbage
1 Carrots
5 Corn
1 Chives
1 Lemon Grass
1 Cilantro
5 Onions
1.5lb Tomatoes

Fruit
Plums
Peaches