The newsletter provides updates from a youth farm run through a local high school. It summarizes the crops currently being harvested, including leafy greens, beets, cucumbers, and peppers. Upcoming crops mentioned are tomatoes, winter squash, and fall vegetables. The newsletter also provides recipes using ingredients from the farm and a profile of a summer youth farmer who enjoys creating beauty from seeds.
The newsletter provides updates from a youth farm run through a local high school. It summarizes the crops currently being harvested, including leafy greens, beets, cucumbers, and peppers. Upcoming crops mentioned are tomatoes, winter squash, and fall vegetables. The newsletter also provides recipes using ingredients from the farm and a profile of a summer youth farmer who enjoys creating beauty from seeds.
The newsletter provides updates from a youth farm run through a local high school. It summarizes the crops currently being harvested, including leafy greens, beets, cucumbers, and peppers. Upcoming crops mentioned are tomatoes, winter squash, and fall vegetables. The newsletter also provides recipes using ingredients from the farm and a profile of a summer youth farmer who enjoys creating beauty from seeds.
The newsletter provides updates from a youth farm run through a local high school. It summarizes the crops currently being harvested, including leafy greens, beets, cucumbers, and peppers. Upcoming crops mentioned are tomatoes, winter squash, and fall vegetables. The newsletter also provides recipes using ingredients from the farm and a profile of a summer youth farmer who enjoys creating beauty from seeds.
THE YOUTH FARM at the High School for Public Service
NEWSLETTER Week of July 28
th 2014
www.HSPSFarm.blogspot.com FROM THE FARMER Hello, CSA members!
Sharing the farm space and farm duties amongst our Urban Farm Training Program apprentices and Summer Youth Farmers these past couple weeks has been a ton of fun and incredibly productive! At this point in the farm season, we are in the heart of harvest mode: we harvest four days a week, for 2-4 hours, if you can believe it! All those weeks of sowing in our greenhouse and prepping soil in our beds has yielded to the constant maintenance of our crops. Harvesting regularly is one important way in which we can maintain healthy productive plants. Callalloo unpicked will go to seed, Lettuce unpicked turns bitter; Beans unpicked turn chewy and tough; Fruiting crops rot on the vine, inviting pests and pathogens. In order to have continued production and nice variety in our CSA shares, we need to keep on top of the constant output! We are working hard to also keep up with the bevy of field work tasks that support healthy production: weeding, trellising, watering, pest management, etc.
In terms of whats growing on the farm, we have our steady output of leafy greens: collards, swiss chard, lacinato and curly kale, red bor kale, and callalloo. We hope you have enjoyed specialty crops in your shares like kohlrabi, beets, cabbage! We are also eagerly anticipating new crops on the horizon which we cant wait to share with our CSA members: you can expect to receive more carrots, beets, and radish in the coming weeks. Green beans, Fairy Tale eggplant, jalapeno peppers and more lettuce are also on the verge of readiness.
Possibly most exciting is the growing evidence of tomato season, just around the corner! We have small cherry and giant green tomatoes on the vine we are patiently awaiting their ripening.
Just to look slightly more forward, we are also planning for the production of fennel, dill, cilantro, dandelion, winter squash, radicchio and other fall favorites
We hope youre enjoying the bounty and making use of the surpluses of leafy greens. Todays newsletter shares some tips for krauting cabbage (in case you still have it around), and recipe ideas for leafy greens.
Enjoy! Molly, Farm Manager IN YOUR VEG SHARE THIS WEEK! Collards Green curly kale Beets Cucumbers Bunching onions Jalapeno peppers Shishito peppers Basil Herbes de Provence
IN YOUR FLOWER SHARE THIS WEEK! Sunflowers Scabiosa Bachelors Buttons Dill flower Christmas basil Zinnias Cosmos Ageratum Celosia Salvia Cilantro flower Millet Gomphrena
FARM UPDATES By Madeleine Milan, Farm Apprentice
We harvested our first peppers this week (youll find them in your share)! Only the jalapeos and shishito peppers are ready for now, but we'll have lots more (sweet peppers, habaneros, cayennes) on the way soon.
The youth have started cooking demonstrations at the market on Wednesday afternoons, which is really fun and adds great energy to the market. The recipe in this week's newsletter is what they were cooking up at last week's market--so I can vouch for its deliciousness! If you can, stop by the market soon to say hi and try their latest sample. We'd all love to see you.
THE YOUTH FARM at the High School for Public Service NEWSLETTER Week of July 28 th 2014
www.HSPSFarm.blogspot.com VEGGIE HIGHLIGHTS This weeks stars are Herbes de Provence, shishito peppers, and jalapeo peppers! Herbes de Provence A great mix of sage, thyme, and lavender for you to dry at home and use later in the season when you need a reminder of summer. Heres how to dry them: Gently rinse your herbs in cold water and pat them dry. Tie them in a bundle using string or a rubber band. Place the herb in a paper bag, so the stems are in the mouth of the bag. Gather the ends of the bag around the bundle and tie closed. Hang the bag by the stems in a warm, dry, airy room. Check in about two weeks to see how things are progressing. Keep checking weekly until your herbs are completely dry. Once the herbs are completely dry, brush the leaves off the stalks, crumble the leaves gently, and store in a tightly sealed jar for up to six months. Sprinkle them on everything! We suggest using them to add flavor to roast chicken or sprinkling them over fresh ricotta on toast, with a drizzle of honey and some sea salt. Shishito peppers Shishitos are a small, ridged, sweet Japanese pepper (although be careful 1 in 10 is unexpectedly spicy). You can eat them whole, seeds and all. Theyre delicious pan-fried in olive oil over a high heat until they begin to blister, then served with a squeeze of lemon and a generous pinch of flaky sea salt. Jalapeo peppers You might be more familiar with jalapeos than shishitos. Theyre a great, fresh-tasting hot pepper that you can dice and use raw in salsas or guacamole, or cook them in corn, bean, or other dishes that use chiles. RECIPE CORNER: Collard Roll Ups with Coconut Curry Kale Ingredients 4 large collard leaves cup water 5 cups kale, torn into small pieces 2 tbsp coconut oil 2 tbsp garlic, minced 1 tbsp orange juice 1 tbsp maple syrup tsp curry powder tsp orange zest tsp sea salt 1 avocado, sliced 1 carrot, cut into ribbons with peeler 1 tablespoon grated horseradish root (fresh or from a jar) Directions 1. Blanch collard leaves: In a large saut pan add water to coat bottom of pan, about 1 inch. Bring to a boil. Place a collard leaf in pan and blanch leaf until it turns bright green in color, about 10 to 15 seconds on each side. Repeat with remaining leaves. Let cool, then cut out the thick part of the spine leaving at least 8 inches to fill and roll. Set aside. 2. In a large saut pan over medium heat, add coconut oil. Once melted, add garlic, orange juice, orange zest, maple syrup, curry powder, and sea salt. Mix well and saut until mixture begins to bubble, approximately 2 to 3 minutes. Add kale and toss to coat. Cook until the kale becomes tender and wilted, approximately 3 to 5 minutes. Remove from heat and set aside to cool. 3. Place a collard leaf top side down on a cutting board. Layer of the sauted kale and spread it in the center of the leaf horizontally. Then add a quarter of your avocado slices and a of your carrot ribbons. Roll collard from the bottom around ingredients like a sushi roll. Cut any excess from the leaf at the end. Slice with a sharp knife into 1 inch sections. Sprinkle with freshly grated horseradish and enjoy! Yum!
THE YOUTH FARM at the High School for Public Service NEWSLETTER Week of July 28 th 2014
www.HSPSFarm.blogspot.com Youth Farmer Profile: Althea Bourne, Summer Youth Program
Where are you from? Im from Guyana. I came up to the U.S.A. in 2008 and Ive been living in Brooklyn ever since. +
Why did you want work as a Summer Youth Farmer? At first, just to try something new because Id never farmed before. I wasnt afraid to get dirty and I thought it would be a good experience. Coming back this year, I really looked forward to working with all the people here- -Molly, Patricia, the other youth. Its just a really friendly, calm environment to work in.
Do you see farming in your future? I do see it in my future, but more as a hobby. But its definitely something I enjoy so I think in the future Ill have my own garden.
What's your favorite vegetable? Broccoli. Because I like how it tastes when you steam it. Plus, there are lots of different ways to cook it and eat it.
What's your favorite aspect of farming? Creating something beautiful from scratch. All you have is a little seed and you take care of it and nurture it and it grows into something beautiful and bountiful for you.
NEWS AND UPCOMING EVENTS
Interested in interning at the farm?! Our internships are on Tuesdays and Thursdays from 9am-3pm. For more info please email Liz at Liz@bkfarmyards.com!
August Volunteer Days: Join us on the farm for Farm Volunteer Days! Our Volunteer Days are always:
1 st and 3 rd Saturday of the month, 10-4pm AND Every Wednesday, 2:30-6:30pm during our farmers market!
Upcoming Volunteer Saturday Dates: August 2 nd
August 16th
We would love to see you out on the farm! Families and people of all ages are welcome!