Newsletter
com
This Week’s Produce
[Note: This is the most up-to-date list, but we may not
get all of these items at our pickup]
RED ROMAINE LETTUCE | Qty: 1 bunch
LETTUCE | Qty: 1 heads
LETTUCE MIX* | Qty: 1 bag, ½ lb.
BABY SPINACH* | Qty: 1 bag, ½ lb.
TOSCANO KALE | Qty: 1 bunch
Before cooking, be sure to remove the tough stem by
running your knife down either side of the center stem and
then pulling to remove. Cook your kale until tender, but
not overcooked. Kale takes a lot longer to cook than most
greens. When it's tender and turns a bright green, it's
usually done.
GARLIC SCAPES | Qty: 1 bunch
The scape is the top of the garlic plant-- a delicacy you
only get to savor for a few weeks each June! Discard the
top head (the bulbous lighter part) and use as you would
garlic or finely chop and add to a salad. More mild than
the clove, yet distinctly garlic.
STRAWBERRIES or ESCAROLE | Qty: 1 pint
SUGAR SNAP PEAS | Qty: 1 bag
They're just starting to come in, so plenty more in the next
few weeks. To remove the stem on the pea, snap off the
top and remove the attached string that pulls off down the
side of the pea.
*These greens are not washed and were harvested in wet
conditions, so they must be washed and dried immediately
when you get them home. Greens left wet in the plastic
bags will rot.
www.sunnysidecsa.
June 11, 2009
Editor’s Note
Hello friends and CSA family!
Hope you all enjoyed the first pick-up of the
season. Bok choi, strawberries and arugula (so
nicely spicy!) were my favorites from last week.
This week brings a lighter load than last week, but
don’t worry; your box is actually filled with higher
value items that require more labor intensive
harvests.
Me? I’m not complaining. This is the perfect week
for the lazy chef. The share has all the
components for farm fresh salads. Throw in some
tofu croutons for protein (cube firm tofu into 1”
pieces, fry in pan with olive oil until sides are
crispy brown.) and you’ve got a solid meal.
Garlic scapes are one of my favorite things to get
from the CSA. Personally, I think they’re almost
too beautiful to eat. They look particularly artsy
and modern when displayed upright in a vase. And
just in case you actually prefer to eat your veggies,
there’s a recipe on the second page of this
newsletter.
See you next week!
xo,
Tracy
(718) 670-7354
Wanna contribute something?
Contact: newsletter@sunnysidecsa.com
Tuscan Kale Chips
www.epicurious.com
Dan Barber
via Bon Appétit | February 2009
Yield 24 chips
The tall, crisped "chips" look striking
when bunched in a tumbler, and they're
terrific with cocktails. Roasting the leaves
coaxes out a nutty, briny flavor that's kind
of addictive.
Ingredients
12 large Tuscan kale leaves, rinsed, dried, cut lengthwise
in half, center ribs and stems removed
1 tablespoon olive oil
olive
Preparation
Preheat oven to 250°F. Toss kale with oil in large bowl.
Sprinkle with salt and pepper. Arrange leaves in single
layer on 2 large baking sheets. Bake until crisp, about 30
minutes for flat leaves and up to 33 minutes for wrinkled
leaves. Transfer leaves to rack to cool.
More info on the share is available at:
http://www.goldenearthworm.com
 Roasted Garlic Scapes . Spring Awakening
http://www.goldenearthworm.com by George Mastrogiannis

Here’s a simple recipe from our farm. Spring is in bloom. I smell the sweetness in the air and it is pure intoxication.
The sky is bluer than blue, the trees are greener that green.
Ingredients I can't help but wonder, is it real or a dream.
Garlic scapes We are alive, we are alive.
olive
Preparation George (and Somer) volunteer their time every single week to ensure the distro
Take the scapes and put them in a lightly oiled roasting pan, runs smoothly. Though they often work behind the scenes, you wouldn’t get your
top with salt (kosher or seas salt works best but any will do). veggies without them!
Put the loaded and covered pan in a hot (425 °F) oven for 30 to 45
minutes or until they are beginning to turn brown.
serve as a side or main dish.
Tastes like roasted garlic, but creamier.

Announcements
Announcements by and for the Sunnyside CSA community. Send items to
newsletter@sunnysidecsa.com by Tuesday evening; please keep them to 50 words or less.

Special thanks to Sunnyside Community Services for hosting us and helping with
this newsletter!
We’re still needy. Can you help? The CSA is always looking for new venues
and options to host our events. Please drop us a line if you:
1) Are a member of the Sunnyside Gardens Park on 39th
2) Are a member / have connections with a local church or business that
has a room that we may use on occasion
3) Have any other brilliant ideas / options.

Where to find us
1) www.sunnysidecsa.com
2) Facebook (click on the icon or search sunnyside csa
3) Twitter (click on the icon or follow sunnysidecsa) Lettuce and sugar snap peas before they make it to Sunnyside
Images copyright © 2009 Golden Earthworm Organic Farm, LLC. All rights reserved.