FLATBUSH FARM SHARE

www.flatbushfarmshare.com a partnership of the New York City Coalition Against Hunger, Hunger Action Network, and Just Food

NEWS 1.12 / AUG 19 2009

This week’s eats*:

1 head of celery
1 lb. red onions
1 bunch of cilantro or dill
1 bunch of red beets
1 bunch of las cinatas kale
2 green peppers
1 lb. tomatoes
1 bunch of arugula
* Let us know what you think of the veggies! Our
farmers want to know and will try to adjust accord-
ingly. Email info@flatbushfarmshare.com.

Farm Trip: Save the Date!

Saturday, September 19. Be prepared to leave
pretty early in the morning and return late
afternoon. We’ll send out details around Labor
Day (including transportation information, de-
parture time, and a “what to bring” list). Don’t
worry if you didn’t fill out the poll; we have
not done a final sign-up list and so everyone
who wants to should be able to go. For more
info, contact: events@flatbushfarmshare.com.
Mid-Season Survey We will be
surveying members over the next few weeks to
find out how we can improve the Farm Share.
The results will be shared with the organiz-
ers, partners and also the farmers. Please take
a few minutes to fill out the survey when you
come to distribution the next few weeks!
A Message from Breezy Hill:
Hello all, We’ve got a treat for you this week:
apples! These are the tart green Gingergolds
that taste great, and pair well with cheese.
We’ve got limited quantities but we wanted to
send you a sample of these early apples. Full
shares get: 2 lbs of peaches, 1 lb of plums, and
2 apples. Half shares get: 1 lb peaches, 1 lb
plums, 1 apple. We hope everyone is enjoying
the fruit! - Staff at Breezy Hill
P.S. We’ve got a Twitter account going at
http://www.twitter.com/Breezy_Hill
Angela Ryce-Paul’s Composting Demonstration,
July 29th. Photos courtesy of Angela Ryce-Paul.
Flatbush Farmshare
Member Profile:
Angela and Carol Anne (mother
and daughter)
Occupation(s): Angela is retired
and a horticulturalist; she is a
master composter and did a com-
posting demonstration at distri-
bution July 29th (photos above).
Carol Anne is a graphic designer.
Live in: Flatbush.
How did you find out about the Flatbush Farmshare?
Angela: Another one of my daughters was a member of a CSA over on St.
Marks but that was kind of far away for us. Since this one opened up, we
decided to try it.
What do you like best about the CSA?
Carol Anne: The fresh fruits. The apricots were quite tasty.
Angela: You know they’re organic because they spoil like fruits and veg-
etables should, after a while. We are vegetarians, so being part of the CSA
fell in line with everything else.
 Are you curious about the other members of our FFS community? Would you like to tell us a little
about yourself, too? Starting this week, we now present member profiles in the newsletter and website.
If you are interested in appearing in a profile, please write to Lisa Maya Knauer: lknauer@umassd.edu.
No-Noodle Zucchini Lasagna
(submitted by FFS member Casey Romanick)
This is an innovative way to use the bountiful mounds of zucchini and squash we
have been receiving. I adapted it from a low-carb recipe I found, but don’t be fooled-
-it’s very tasty! - CR
2 large zucchini or yellow squash 1 Tbsp salt
1 pound ground beef (optional) 1 1/2 tsp ground black pepper
1 small green bell pepper, diced 1 onion, diced
1 cup tomato paste 1 (16 oz) can tomato sauce
1/4 cup red wine 2 Tbsp chopped fresh basil
1 Tbsp chopped fresh oregano Hot water as needed
1 egg 1 (15 oz) container low-fat ricotta
2 Tbsp chopped fresh parsley 1 lb fresh mushrooms, sliced
8 oz shredded mozzarella cheese 8 oz grated Parmesan cheese
16 oz of chopped spinach or green vegetable of your choice
Preheat oven to 325 degrees F (165
degrees C). Grease a deep 9x13 inch
baking pan. Slice zucchini length-
wise into very thin slices. Sprinkle
slices lightly with salt; set aside to
drain in a colander.
To prepare the meat sauce, cook and
stir ground beef and black pepper in
a large skillet over medium high heat
for 5 minutes. Add in green pepper
and onion; cook and stir until meat is no longer pink. Stir in tomato paste,
tomato sauce, wine, basil, and oregano, adding a small amount of hot water
if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about
20 minutes, stirring frequently.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well
combined.
To assemble lasagna, spread 1/2 of the meat sauce into the bottom of
prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all
of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella
cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta
mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover
with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F
(175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes
before serving.
Beans and Greens
(submitted by FFS member Casey Romanick)
Olive oil 3 garlic cloves, thinly sliced
1/4 tsp dried crushed red pepper 1 cup (or more) vegetable broth
1 tsp (or more) Sherry wine vinegar Salt and Pepper
1 15-oz can cannellini (white kidney beans), rinsed, drained
1 large bunch greens (about 1 lb) (I use escarole but you could also use spinach,
mustard greens, kale or other greens - cut into 1-inch strips -CR)
Heat a few tablespoons of oil in a large frying pan. Add garlic and crushed
red pepper and heat until golden, stirring often. Add greens by the handful
and toss with tongs to coat with oil. Cook until starting to wilt and bright
green. Move greens to a colander to drain while you cook the beans.
Add beans and broth to pan and simmer for a few minutes until beans are
hot throughout. Add vinegar. Return greens to pan and toss. Add salt and
pepper to taste. Drizzle on more oil (1 tablespoon) if desired. Serve.
Beet, Potato, & Onion Salad
(Farm at Miller’s Crossing / Carol Hargis, The Market Fresh Chef)
12 sm. beets, trimmed 12 sm. potatoes, peeled
16 sm. onions, peeled 4 Tbsp fine chop chives
8 Tbsp. olive oil 3 Tbsp white vinegar
2 tsp dijon mustard
Boil beets in salted water 25-30min or until tender. Drain, rinse
under cold water. Peel. In salted water boil potato, onion separately
20min. Potato should be cooked, firm, whole. Same w/ onion. Drain
veggies, cool. Put beet, potato, onion in bowl. Whisk vinaigrette.
Toss with veggies.
Mediterranean Chard & Rice
(Farm at Miller’s Crossing / Carol Hargis, The Market Fresh Chef)
2 cups cooked brown rice 1/4 cup olive oil
1/2 cup raisins 1 lg onion, chopped
1/2 cup chopped parsley juice of 1 lemon
2 Tbsp balsalmic vinegar 1 Tbsp dried dill weed
2 tsp dried thyme 1/2 tsp ground cinnamon
3/4 tsp ground allspice 1/2 tsp paprika
1/4 cup lightly toasted pine nuts or slivered almonds
4 cloves garlic, minced or finely grated
large bunch chard washed and chopped
Set oven to 350. In Dutch oven heat oil
on medium-high. Add onion, garlic; sauté
golden 10min. Add the rest, (not rice),
stir well. Set to low, cover, simmer 5min.
Mix in rice. Put in greased casserole, bake 20min.
Pickled Japanese Eggplant
(Farm at Miller’s Crossing / Carol Hargis, The Market Fresh Chef)
Poach 4-6 small Japanese EGGPLANTS (with stems) in simmering
water 10 min. Slit eggplants toward, but not through, stem, 2x, to
make 4 “fingers”. Pulse 2 tsp. SALT, 1 tbsp. ground WALNUTS, 1/2
tsp. CAYENNE in processor to form a paste. Rub onto eggplants,
smooth eggplants out, put in a tall jar, stem up, for 12 hrs. Discard
the brine that collects & fill jar w/ OLIVE OIL, covering eggplants
completely. (A ball of foil on top will keep them submerged.) Close
jars & pickle for 10-14 days. Will keep 2 weeks in fridge.
Marinated Carrots
(Farm at Miller’s Crossing / Carol Hargis, The
Market Fresh Chef)
Put 8 thinly sliced CARROTS & 1/4
cup WATER in pan. Boil, cover, simmer
15-20min til tender. Drain. Mix 2 Tbsp
VINEGAR, 1tsp SALT, 1tsp SUGAR,
1/2 tsp LEMON JUICE, 2 Tbsp OLIVE OIL, dash PEPPER,
1/4 tsp DILL & 2 Tbsp chopped SCALLIOM (onion of any
kind). Add carrots. Cover; chill 2-8hrs, stirring occasionally.