Winter share registration is closed.
Winter share registration is closed.
We’re excited to be able to offer a reliable source of fresh local and organic produce during this challenging time!
Winter share registration is open. We need to meet a minimum number of shares for this to happen, so please email us if you are interested in Winter Shares.
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)
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.
Sweet Potatoes, Mustard Mix, Red Radishes, Scallions,
BRIERMERE FARM FRUIT SHARE: Jonagold & Mutsu Apples
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
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)