We’re excited to be able to offer a reliable source of fresh local and organic produce during this challenging time!
SUMMER-FALL 2020 Registration is now OPEN! Click here to sign up Season starts on Wednesday June 10th.
Due to social distancing, our pickup location will be outdoors (a member’s backyard) until such time as the Forest Hills Jewish Center can reopen. Her home is close to Queens Blvd, and very close to FHJC. The first week of June, we’ll send the address to everyone who signs up.
At the Jewish Center, pick ups are from 5-8 pm. During the time period of outdoor pickups, we will need to pick up shares midday. Please email us if the earlier time presents a problem for you and we will work something out.
We are sad to say goodbye to Golden Earthworm, our farm partner for the past ten years, but due to circumstances with their land they were not able to offer us the amount of shares we need for our membership. We are happy to say that we will be working with Garden of Eve Organic Farm. Our pickups are now Wednesdays, from 5-8 pm. There are many new options, including eggs and flowers and an option for a smaller share. Details listed on 2019 Spring-Fall Season
Click here to sign up (scroll down and choose Forest Hills CSA, Forest Hills Jewish Center)
Sweet Potatoes, Mustard Mix, Red Radishes, Scallions,
BRIERMERE FARM FRUIT SHARE: Jonagold & Mutsu Apples
Here’s a recipe for Sweet Potato Fries
Last week’s pickup (September 20, 2018) featured a wonderful cooking demo by CSA member Tanuja Kulkarni. If you missed it, scroll down for her recipe.
Tanuja Kulkarni is a registered dietitian nutritionist who works for the NYC Department of Health helping to reshape the food environment in NYC hospitals and colleges to be healthier and more diverse. She has a passion for cooking and enjoys daily snuggles with her dog, Omi.
Indian Sautéed Cabbage
By: Tanuja Kulkarni
2 Tbsp coconut oil (or canola) 1 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp turmeric powder 1/8 tsp asafoetida powder 2 green chilies, chopped 6-8 curry leaves 4 cups finely chopped cabbage 1/4 cup water Salt to taste ¼ cup finely chopped cilantro leaves for garnish
Directions 1. Heat oil in a pan on medium-high heat. 2. Once oil is hot but not smoking, add mustard seeds and let them sizzle and pop for 30 seconds. 3. Next, add cumin seeds and let them sizzle for 30 seconds. 4. Then add asafoetida, turmeric powder, green chilies and curry leaves. Stir fry in oil for 30 seconds to 1 minute. 5. Reduce heat to medium and stir in cabbage, salt, and water. 6. Cover and cook for 10-15 minutes. Stir cabbage every few minutes until tender. 7. Garnish with cilantro leaves. This dish is typically eaten with bread such as roti or naan, or with rice. Modifications: Add 1 potato, thinly sliced 1”squares and ½ cup of peas after Step 4 and stir fry for 5-10 minutes until potato slices are almost cooked through. Then proceed to Step 5.
Common Indian cooking spices:
Asafoetida – umami enhancer (savory); a little goes a long way
Turmeric – mustard-like earthy aroma, pungent, slightly bitter
Curry leaves – seasoning that is usually tempered in vegetable oil
Cumin seeds – spice with distinctive flavor and aroma
Indian Sauteed Cabbage (Kobichi Bhaji) (2)
Tonight we are expecting – Red Romaine Lettuce, Red Potatoes
Leeks, Acorn Squash, Butternut Squash, Red Radishes, Red & Yellow Long Pepper
BRIERMERE FARM FRUIT SHARE: Cortland & Gala Apples
Some Butternut Squash tips and recipes
Due to the Jewish holidays pickups will be Thursdays for the next 4 weeks.
Thursday 9/13 (B week)
Thursday 9/20 (A week)
Thursday 9/27 (B seek)
Thursday 10/4 (A week)
Back to Tuesdays starting with 10/9 (B seek)
Sungold Cherry Tomatoes – These are ready to eat when fully yellow!
Red Tomatoes – The secret to a good tomato is letting it ripen! This variety needs to sit out on your counter (in a dry spot) until the flesh turns a deep red all over. Then eat. DO NOT REFRIGERATE TOMATOES! It will cause the flesh to become mealy and the flavor to disappear.
Scallions – Great sliced in salads or grilled whole!
Long Green Peppers – These are great in salads, stuffed or sautéed with onions. Very versatile! We harvest some in their green stage, and others we leave on the plant until they turn red.
Swiss chard – This beautiful green is back! We’ve been enjoying chard frittatas which are perfect for breakfast, lunch or dinner.
Red Beets & Beet Greens – This two-for-one vegetable offers sweet delicious roots and greens that I think are the best cooking greens on the planet! Steam gently or sauté.
Red Batavian Lettuce – Crunchy and flavorful for summertime salads.
BRIERMERE FARM FRUIT SHARE : Peaches & Nectarines