What’s in the Box – May 29, 2018

japanese turnips

First pickup of the 2018 season! In the box we have: Mustard Greens Salad Mix, Boston (Butter) Lettuce, Bunched Red Kale, French Breakfast Radishes, Japanese Salad Turnips.

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Spring-Fall Season Registration now CLOSED

Season starts Tuesday, May 29th

Meet the Farmer at the opening meeting on May 22nd at 6:00 PM


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Last Winter Share – March 6, 2018

What’s in the Box today?

winter share


Nice Winter Box today!  Carrots, Rainbow Carrots, Rutabaga, Potatoes, Beets, Chioggia Beets (the red and white striped ones!) , sweet potatoes, Celery Root, Scarlett Turnips.

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Winter Shares start December 12th

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What’s in the Box – November 14, 2017

CSA box 11-14

Nice Holiday Box!

Sweet Potatoes – 2.5 lbs of various sizes!  These are unwashed to maintain their freshness. Wash just before preparing.

Carrots – A huge 4 lb bag of our sweet early winter carrots!

Butternut Squash – A classic for the holiday table.

Leeks – The final harvest from this last planting

Watermelon Radish –  If you haven’t tried this radish before, you’ll be surprised when you cut through the skin!  These have become a staple on our fall and winter table.  Perfect sliced raw and sprinkled with sea salt as an appetizer or sliced thinly in salads. Equally delicious cooked, but note that the spectacular color fades when cooked

Collards – Another favorite on our holiday table.  Here’s a great NPR story on the southern tradition of collards for Thanksgiving.

Parsley – To add fresh flavor to all of your holiday dishes.  A must ingredient for stuffing!

FRUIT SHARE – 1 mixed bag of Bosc Pears and Jonagold & Granny Smith Apples

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What’s in the Box – November 7, 2017

CSA box 11-7

Fennel , Mokum Carrots, Rutabaga, Cabbage, Baby Red Kale, Swiss chard, White Potatoes

FRUIT SHARE – 1 mixed bag of mixed Fuji & Jonagold Apples

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What’s in the Box – October 31, 2017

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Radicchio – Just look at this beautiful vegetable! The rich, purple leaves set against the white veins and stem. It’s definitely one of the best looking veg we grow here. Same as the Sugarloaf chicory last week… This is an … Continue reading

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What’s in the Box – October 24, 2017


Sugarloaf Chicory – This looks like a tall, pointy lettuce.  But it’s not lettuce, it’s a chicory.  The link here will take you to the radicchio page, and although it’s not radicchio, it’s a family relative and much of the info is the same.  The take-home here: This is an ever-so-slightly bitter green that works great as a salad cut thinly into ribbons and dressed with olive oil, lemon juice, fresh pressed garlic, salt & pepper to taste and cheese. A hard, nutty cheese (Parmesan works great) shaved on top balances out the bitterness.

Scallions – What do you think?  Did we plant one too many series of scallions this fall, or are you loving their fresh flavor added to all your dishes?  They’re going into my stir fry tonight!

Collards – Just like kale, collards are super versatile and super healthy. On a scale from 1 to 10, collards are off the charts in terms of nutrient content.  A cancer-fighting, immune-boosting powerhouse!  You can steam it, put it in soups, make a quiche, try one of the recipes below, freeze the leaves to use in smoothies in the winter…

Sweet Potatoes – Dense, sweet, and full of flavor and nutrients.  Orange veggies are extremely healthy with their high levels of Vitamin A and beta-carotene. Super simple to prepare!  Wash them and stick them in the oven (350F) in a baking dish until soft.  Scoop out and top with a pat of butter (my choice) and salt & pepper to taste.  Drizzled with olive oil is good too.

Cilantro – You probably have your own favorite ways with cilantro.  I’m craving the sweet potato recipe below.

Japanese White Salad Turnips – They’re back!  Eat the tops too.  Don’t forget!

Baby Arugula – Baby, tender, delicious.  Wash gently and don’t dress heavily

FRUIT SHARE  1 mixed bag of Jonagold & Gala Apples

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Fall Dishes – By Patricia Welch

Fall Dishes  – By Patricia Welch, member Forest Hills Tuv Ha’Aretz CSA

rutabaga leek puree

On a recent trip to Upstate New York, I had an opportunity to visit the Ithaca Farmer’s Market.  This market, home to some 150 vendors (including fruits and vegetables, dairy, meats and poultry, Finger Lakes wines, craft beer, baked goods, and hand crafted items), is open to the public five days a week.  Running continuously since 1973, the Ithaca Farmer’s market is no doubt the grandfather of the modern farmer’s market.  We picked up some fresh garlic, dried lavender, sugar snap peas, garlic scape pickles, and a half pint of black raspberries.  Our shopping done, we stopped by one of the food stalls for an organic samosa with fresh chutney.   This trip got me thinking about some of my favorite CSA recipes.

Fall Dishes—
Last year, I had lots of parsnips and leeks left over from the share.I thought about making a potato-leek soup with parsnips—just to use them up.By the time I prepped the leeks, I had changed my mind.This is the resulting recipe. I served it under a roasted fish with other autumn vegetables.

Rutabaga Leek Puree

2 leeks (cleaned and sliced)
2-3 rutabagas (peeled and cut into medium pieces)
½ cup milk
2 cloves garlic, minced
2 T olive oil
1 T butter
salt and pepper to taste

  1. Slice and clean leeks: I typically remove bulb and green portions.  Slice lengthwise, then into thin half-moons.  Once sliced, I put in a salad spinner to soak off any dirt. Change water 2 or 3 times, depending upon how dirty the leeks are.
  2. In a medium size saucepan, saute leeks in olive oil over medium heat for about 6-7 minutes, adding minced garlic in last two minutes.  Don’t brown leeks, just wilt down until they are soft and the aroma is released
  3. Add chopped rutabagas and cover with water and milk mixture (around 2 cups, but it could be more depending upon the size of your leeks and rutabagas.  The vegetables should be covered with the liquid but only by ½ inch to an inch.  Bring to a boil and simmer until rutabagas are cooked.  Season to taste with salt and pepper.  When the vegetables are cooked, puree with an immersion blender.  Add more salt and pepper to taste, one T butter, and nutmeg.

I use a water and milk mixture for texture, but this is not a requirement.  You can eliminate the milk, use water along, or replace liquid mixture with either vegetable or chicken broth.  The trick is not to use too much liquid, so that the resulting dish is a fairly substantial puree.

If you don’t have too many rutabagas (or if they scare you), sub one of the rutabagas with a starchy potato.  For a mild rutabaga flavor make certain that you use more rutabagas than potatoes.

If you don’t have an immersion blender, you can mash with the back of a fork or let cool slightly and puree in a regular blender.

Thai Style Squash Curry with Salmon

1 smallish squash, peeled and chopped*
1 onion (dice ¾, chop the remainder
2-3 garlic cloves, minced or grated
2 T Thai Red Curry paste*
1 can coconut milk or one packet coconut powder
1-2 cups water or broth
1-2 T minced or grated ginger (from a piece about 2 inches long)
2 green or red peppers, sliced
1 lb fresh salmon, skinned and cut into chunks
vegetable (or other neutral oil—olive is ok, but can be a bit strong)
basil leaves for garnish (thai basil preferred, but often not available).

  1. Saute onions in vegetable oil, add garlic after 2 minutes over medium heat.  Cook about 6 minutes
  2. Then add sliced peppers and ginger to vegetable mixture, cook about 1-2 minutes
  3. Add Thai curry paste and cook for about one minute, until spices release aroma
  4. Add coconut milk and water, salt (if desired, see note) and bring to a boil.
  5. Add chopped squash to mixture and reduce heat.  Add more liquid if necessary.  Partially cover pan and simmer for about 20 minutes, until squash is still firm but almost cooked.
  6. Add salmon and simmer about 7-10 minutes until cooked through
  7. Garnish with basil leaves and serve with rice

Options and notes
*This dish can be made with almost any kind of squash.  The type of squash alters the taste, but they’re all good.  Butternut squash is the sweetest, so I often counteract the sweetness with a splash of lime juice once the curry is cooked.

*I use prepared Thai curry paste.  Check the ingredient lists.  Some use no salt or very little salt.  I prefer those.

The dish can be made with raw or roasted squash. If you choose to use roasted squash (can be roasted ahead), toss the squash in olive oil and a little salt and pepper and roast the squash in a 350-degree oven for about 20-25 minutes.  May be roasted ahead of time.

This dish can easily be made vegetarian.  Two options follow. The first is simple: simply substitute vegetables of your choice for the salmon:  I typically substitute a small potato or two, mushrooms, or long beans.  Or, you can substitute tofu for the salmon.  Here, you should select a firmer tofu.  If desired, brown tofu before adding to the pan.

Patricia Welch has been living in Kew Gardens since 2001.  She is a professor of Japanese at Hofstra University, and has been a member—off and on—of CSAs since the 1980s. 

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What’s in the Box – October 17, 2017

red kale

Carrots, Red Kale, Yellow Potatoes, Bok Choi , Leeks, Parsley

FRUIT SHARE – 1 mixed bag of Jonagold & Mutsu Apples

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