Week #6, July 27th 2011

High School for Public Service Youth Farm

C.S.A NEWSLETTER

Its officially summer. Yes its been over 100 degrees for multiple days, the cicadas are buzzing and the beaches are packed, but what actually makes it feel like summer to me is ripe tomatoes, okra and eggplants. In your share this week is the beautiful Paul Robeson. An heirloom black slicing tomato, named after the civil rights activist. Paul Robeson is known for taking strong radical stances against racism, using his career as a musician as a platform, fighting against harassment from the FBI, CIA and state department. We salute him, and his unwavering belief in justice. We hope you will too, and also enjoy this lovely tomato. I view growing food in the city as a political act, and strive to make our programs and activities work against the structural racism that is still prevalent in our society at large and specifically sharp within our food system. Growing this tomato reminds me to keep that in mind. Along with your newsletter this week we are providing you with a flyer from the Coalition of Immokalee Workers and CIW about the current boycott against Trader Joes. Trader Joes continues to refuse to pay decent wages to farm workers, refusing even a 1 cent pay increase. This past year students in the Go Green! Class learned about the struggles of current day farm workers in this country and what the Immokallee workers are doing to fight it. Please ask them about what they learned and keep the discussion and care alive.

YOUR SHARE THIS WEEK:

Please keep in mind that this is a list of our predicted harvest.

Cilantro, Cucumbers, Eggplant, Kale, Sage, Salad Mix, Sweet Peppers

Baba Ganoush
Adapted from David Lebovitz

Ingredients: 3 medium-sized eggplants 1/2 cup tahini 1 1/4 teaspoons coarse salt 3 tablespoons freshly-squeezed lemon juice 3 cloves garlic, peeled and smashed 1/8 teaspoon chili powder 1 tablespoon olive oil a half bunch flat-leaf parsley or cilantro leaves Directions: Preheat the oven to 375F. Prick each eggplant a few times. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until theyre completely soft; you should be able to easily poke a paring knife into them and meet no resistance. Remove from oven and let cool. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips. Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.

Volunteer Every Wednesday from 3-6:30pm and the 1st and 3rd Saturday of each month from 10-4pm. Do You: Grow food? Make food? Make crafts? Sell at our market! Were still looking for gardeners! Contact Martha@bkfarmyards.com for more information. We offer a variety of educational workshops and field trips for summer camps, schools and community groups. please contact Molly@bkfarmyards.com

NEWS & NOTES:

www.HSPSFarm.BlogSpot.com
600 Kingston Ave, Brooklyn NY 11203

For more info email Bee@bkfarmyards.com

HSPS YOUTH FARM C.S.A. NEWSLETTER #6 July 27th 2011

FUN FACTS ABOUT: EGGPLANT Not commonly known, eggplants are considered to be berries and fall into the same fruit vegetable family as the sweet pepper. Back in the 14th century when the eggplant was first introduced to Europeans it was mainly used for ornamental purposes as at the time it was still quite bitter and believed by some to cause insanity. Most eggplant today is grown in China, Turkey, Japan, Egypt, and Italy (all the more reason to buy fresh, locally grown eggplant from the farm!). Eggplants come in many different sizes and shapes, some small resembling grapes or eggs, others long and slender. Eggplants bruise easily and should be stored in a perforated plastic bag in the refrigerator where they will keep for about a week. Eggplants are 92% water and are a good source of potassium. They are considered to be a diuretic, laxative and sedative.
-Credit: The Visual Food Encyclopedia

Baked Kale Chips

from Smitten Kitchen

Ingredients: 1 bunch (about 6 ounces) kale 1 tablespoon olive oil Sea salt, to taste Garlic Powder (optional) Directions: Preheat oven to 300F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt and garlic powder. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

Lately, Ive been feeling incredibly fortunate to farm at the Youth Farm. Its so satisfying to witness the young flowers that weve nurtured for months come into maturity, see so much healthy produce go home to local families, and see our adult apprentices and youth become more skilled and empowered. And to think that the Rutland section of the farm a previously unused section of the Wingate campus lawn along Rutland Street was nothing but bare grass several months ago! Now our young flower transplants stand waste high or taller, and entertain us with their various unique traits colors, habits, needs, etc. They constantly spark conversation with neighborhood residents, where previously no object existed to generate community interaction. Every day, we work, multiple passersby stop to ask what were doing, and give words of encouragement. Its wonderful to feel that support from the community. Were still busy tending to the needs of many maturing plants. Euphorbia, an interesting green and white flowering plant that we have been watching grow lush and tall for weeks finally showed signs of needing some support last week, so Tai-Asia, one of our summer youth, installed a trellis around them. We are still transplanting new flowers: new plantings of Sunflowers, Asters, and Mignonette required extra attention last week in the extreme heat. -Molly
MEET A FARMER

FLOWERS ON THE FARM!

Southwest Cabbage Slaw

adapted from Bon Apptit

Ingredients: 2 tsp extra-virgin olive oil 1 tbsp fresh limejuice 2 cups thinly sliced cabbage 1/2 cup thinly sliced or shredded radishes 1/2 cup thinly sliced sweet peppers 2 green onions, chopped 1/3 cup chopped fresh cilantro Directions: Combine all into a medium bowl and mix well. Great on eggs or as a taco-topping.

James was born and raised in East New York and attended FIT for fine arts. James continues to paint and draw today and is in the process of starting his own clothing line with his girlfriend and a close friend. James first experience with gardening growing up was helping his upstairs neighbor tend to their backyard garden where they grew everything from tomatoes to peppers to green beans. When it comes to working on the farm James enjoys the peace of mind he gets while working so close in harmony with nature and the Earth. James works mainly with the farm apprentices but occasionally helps Molly out with the flowers. When asked what his favorite thing is that we are growing here on the farm he responded that he doesnt like to pick favorites but that the flowers are awesome, all beautiful and unique. sponsored by:

James Fils-Aime: Farm Apprentice