Announcements
Spring/Summer Registration is now OPEN
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Welcome to Forest Hills Tuv Ha’Aretz CSA
We are located at the Forest Hills Jewish Center in Queens, NY, and are part of an international network of Jewish Community Supported Agriculture (CSA) programs through Hazon, a Jewish organization dedicated to creating healthier and more sustainable communities. (Note that we warmly welcome both Jewish and non-Jewish members.) We are also associated with Just Food, an New York City-based initiative that links up organic farms with local communities looking to have access to sustainable food. To learn about the farms we get our delicious vegetables, fruit, eggs, flower, grain, bean, and flour from, click here to go to Our Partners page. Contact us with any questions! We hope to see you at pick ups on Wednesday evenings in the near future!
New season, new farm
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)
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What’s in the Box – November 6, 2018
In this nice (B week) box we are expecting – Rutabaga, Broccoli, Bok Choi, White Potatoes, Carrots, Radicchio, White Salad Turnips (and their greens – cook like spinach)
BRIERMERE FARM FRUIT SHARE: Fuji and Jonagold Apples
The green tops of the carrots are edible! Carrot tops have an earthy “green” flavor with hints of carrot They add flavor to soups or stocks, can be incorporated into stir-fries. You can also blanch the carrot tops and then blend them along with oil, salt and pepper to make a simple sauce for fish, roasted meats or other vegetables. They can also be incorporated into pesto.
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What’s in the Box – October 16, 2018
Sweet Potatoes, Mustard Mix, Red Radishes, Scallions,
Escarole, Cabbage
BRIERMERE FARM FRUIT SHARE: Jonagold & Mutsu Apples
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Cooking Demo at pickup
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
Serves: 4
Ingredients
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
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What’s in the Box – September 27, 2018
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
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Pickup Thursday 9/13 this week
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)
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What’s in the Box – September 4, 2018
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
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What’s in the Box – August 28, 2018
Sungold Cherry Tomatoes – Also known as tomato candy they’re so sweet! 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.
Parsley – Adds bright flavor to dishes. Try a salsa verde to top fish, poultry or roasted veggies!
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.
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.
Yellow Storage Onions – Our storage onions will last if you leave them on the counter in a dry spot, but I would recommend using them now while they’re still juicy and fresh inside.
Yukon Gold Potatoes – Waxy variety that holds up well when cooked.
Red Batavian Lettuce – Crunchy and flavorful for summertime salads.
BRIERMERE FARM FRUIT SHARE : Apples & Peaches
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What’s in the Box – August 21, 2018
Sungold Cherry Tomatoes – Also known as tomato candy they’re so sweet! 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.
Kohlrabi – Crunchy and delicious in summer slaws and salads. Please remember to peel and remove the skin.
Yellow Watermelon – First red, now yellow! These are fragile, so please handle them carefully. If they crack, you can still eat them as long as they smell good. (You’ll know.). Store them in your fridge!
Storage: In the refrigerator. Uses: Raw When to use: Within 5 days.
Cucumber – This is THE END of the cucumbers for the season. I hope you’ve been enjoying them as much as I have. Cool cucumber salads will be missed until next year!
Red Potatoes – There’s nothing better than freshly harvested potatoes. Their water content is high so it takes less time for them to cook. I recommend using them to make a summer potato salad!
Green Beans – We’re harvesting from a new planting. Summer growing is tough, so it’s nice to have these green beans to round out the shares.
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