THE YOUTH FARM at the High School for Public Service

NEWSLETTER

Week of August 19th 2013

Greetings friends of the Youth Farm! Hard to believe the end of summer is near I know, Shhhhh! Well, while fun in the sun for Brooklynites may be coming to a close, flowers at the Youth Farm have really hit their stride. We see all the tried and true markers of summer in full bloom now: Sunflowers, of course, in maroons, yellows, and bi-colors; Celosias in bright magentas and yellows; adorable Gomphrena, or Globe Amaranth in purple, pink, red, and white; Ageratum in white and purple; Cosmos our beloved Double Click variety which will be highlighted in your shares today; and various filler flowers that provide support for these lovelies. Some fillers we grow on the farm are Euphorbia, a white and green variety called Mountain Snow, which you may notice lasts longer in your vase than just about anything else; a variety of Thai Basil called Christmas, which has a delicious sweet scent; Anise Hyssop, another edible/medicinal herb with purple flowers that bumble bees just seem to adore. We grow over 60 varieties of flowers at the Youth Farm, and we do so for a number of reasons: they bring beauty to our space, they attract beneficial pollinators which helps with vegetable production, they are a great source of income for the farm, theyre tons of fun to arrange, and they provide a new angle through which to discuss sustainable agriculture and labor justice issues. I recommend a couple of great books to learn more about the flower industry, the near disappearance of a domestic, local flower industry, and the impacts of this on communities: Favored Flowers by Catherine Ziegler, and Flower Confidential by Amy Stewart.

Thyme White onions Sweet Potato leaves RECIPE CORNER: Sweet Potato Leaves in the
Filipino tradition, or Kamote tops salad
This recipe found on http://www.motherearthnews.com

Ingredients: 1 medium bunch of fresh kamote tops (or sweet potato leaves), trimmed 5 cups water 2 medium tomatoes, sliced or quartered 1 medium onion, minced 1 thumb-sized ginger, minced Juice of 1 lemon 1 tbsp olive oil 3 tbsp soy sauce Instructions: In a small bowl, combine ginger, lemon juice, olive oil and soy sauce. Heat water in a pot, bring to a boil, add kamote tops and blanch for 30 seconds. Drain. Transfer to a serving dish. Pour the lemon juice mixture over the blanched kamote tops, add tomato slices and onions, and mix well. Serve. I didnt add the ginger because I didnt have any on hand and I dont usually use ginger in everyday cooking. This dish is traditionally served with freshly-cooked, piping-hot white rice. Mmm! For a more traditional take, substitute the soy sauce for bagoong, which is fish paste, or patis, which is fish sauce.

FARMER MOLLY

IN YOUR SHARE THIS WEEK! Hot Hungarian peppers Beefsteak tomatoes Callalloo Garlic Chives

www.HSPSFarm.blogspot.com

THE YOUTH FARM at the High School for Public Service

NEWSLETTER

Week of August 19th 2013

Meet two of our Youth Leaders: Rohanna Barry and Shakem Correnthi
Rohanna Barry is about to start her senior year, and Shakem Correnthi, his sophomore, at the High School for Public Service. Both shared that learning how to actually cook has been a core part of the Summer Youth Leaders Program. Following the directions of a recipe and not over seasoning the food really make a difference in the kitchen, says Shakem. And we are encouraged to experiment a little with our ingredients and avoid undercooking anything, added Rohanna. We have learned several knife cutting techniques like Bear Claws so we never injure ourselves on the cutting board. Overall safety is key in the kitchen and obviously you never want to start a fire! urged both Rohanna and Shakem. Rohanna has grown to really love kale and points out that it is high in iron. Shakem loves the lemony taste of sorrel and says its also high in iron and fiber. Beans, squash, and corn contain essential proteins that our bodies need, states Shakem. When asked what the downside of cooking can be: Sometimes it is really hard to wait for the food to be done, states Rohanna. I tend to work independently and find crowds confusing in the kitchen. I like knowing how my food has been prepared with no overcooking that can cause vegetables to lose their nutrients, added Shakem, but I hate cleaning the dishes afterwards! Both Rohanna and Shakem have enjoyed learning new recipes on the Youth Farm. Brother Kheperas Curry Coconut Collard Greens recipe was a huge hit with us, says Rohanna. He even used fresh coconut. And we saw him hammer it open! added Shakem. When asked how cooking on the farm compares to cooking at home, both Rohanna and Shakem feel that farm cooking is more nutritious and appreciate that all

of the ingredients are organic and actually come from the farm or a health food store. We are eating healthy, but not losing flavor, says Shakem, and its less work to make farm food than homemade dishes. Ive learned how to manipulate food with acids, not just fire, says Rohanna, and we focus more on vegetables here on the farm. I want to help my family fight Diabetes and I plan to bring my new conscientiousness home. I have loved interacting with people at the market and listening to their difference of opinions about whats for sale that day, states Rohanna, who plans to study Interior Design in the future. I am a quiet person at times, but I am a very good listener. Shakem aspires to become a Pediatrician and also loves experiencing Wednesdays at the market. I hope to improve my people skills and teach others about good nutrition.

COME TO OUR FARMERS MARKET: Every Wednesday, 2:30 6:30 pm Upcoming events see next page!

www.HSPSFarm.blogspot.com

THE YOUTH FARM at the High School for Public Service

NEWSLETTER
over a cup of tea!

Week of August 19th 2013

Upcoming Events: VOLUNTEER DAY! Saturday, Sept. 7, 10am- 3:30 pm

Get your hands in the soil and enjoy the sunshine. Our Volunteer Days are open to the public, just stop on by!

FREE WORKSHOP! Saturday, Sept 7, 2-3:30 pm Flower Farming and Bouquet Making
Looking to try out some annual flower crops next year? Come to this workshop to see over 30 varieties of cut flowers in bloom, and to practice using them in bouquets. We'll cover basic techniques for growing cut flowers, harvesting them, and maintaining them in your vase as long as possible.

ON-FARM YOGA: Sat. Sept. 7 3:30-4:30 pm with Deidra

We are excited to partner with Shamabhala Yoga & Dance Center to offer sliding scale Yoga classes on the farm. These beginner-level classes take place overlooking the beautiful organic flowers and vegetables You can stay after the volunteer day, or come just for some yoga. Bring a mat if you want (we will mostly be standing) and a water bottle. About Shamabhala: Shambhala is an intimate, non- competitive, community- and family-oriented yoga & dance center that reflects the depth and diversity of our neighborhood. In a truly heartfelt celebration of life, we welcome people of all backgrounds to come together and, side by side, enjoy the deep benefits of aligning the body, the mind and the breath whether its through yoga, dance, meditation, massage, Reiki, acupuncture, buying locally-made wellness products or just chatting

www.HSPSFarm.blogspot.com