The farm is in full swing as we reach mid-summer. Crops planted at the beginning of the season are coming to fruition. Last week we were able to harvest cucumbers, mustard greens, pole beans, onions and turnips. Some of the beds in the field have been re-tilled and seeded for a second crop. We had a good amount of rain so plants are – for the most part – well watered. Soil conditions are not optimal but better than last year and able to yield produce. The youth team has been enthusiastically engaged with learning and helping with farm work. Say hi and give them a pat on the back when you come to pick up your veggies. What you should incorporate into your meals this week: basil!
Hello Red Hook CSAers,
It is time, at long last, for contracts for the 2014 season!! Thank you so much for bearing with us as we dealt with the transformations at Added Value. The interim Executive Director, Dart Westphal, board members, and the core CSA team are working hard on the planning and organizing and are 100% committed to having an excellent 2014 season full of delicious food.
The contract is available here for you to sign up: Regular Share 2014. Due to the added nuances of changing management this year, we can only offer regular shares (no work shares, or low income shares for now), but they will be available in both small and large. If you have received a low-income share in the past, please email us and we can determine the best route since we are dedicated to trying to keep everyone involved.
The season will be starting soon — really soon!– so please get your contract back to us along with payment ASAP!!
This year, similar to last year, the CSA will be sourced through a combination of awesome Added Value produce when it is available (probably starting mid-season), and a local farmer from within the tri-state area. We will be providing detailed info on the farmer supplying us. Many thanks to the Added Value team that is currently planting, digging, and getting our harvest underway.
We are offering : veggie share, fruit share, cheese share through Ann Saxelby, and an egg share. Please note this year’s cheese share will have two options, large and small. The large share will receive (2) 1/3 lb cheese for $16/wk, and the small will receive (1) 1/3 lb cheese for $8/wk.
Season dates : June 21st – FIRST PICKUP through November 15th LAST PICKUP
this year you will have 2 options:
1) pay all at once
2) two payments, one now, one mid season (august)
HOW TO MAKE Payments :
1. Paypal : https://www.epkdesign.com/addedvalue/donateform.php
2. check mailed to : Red Hook CSA PO Box 310028, Brooklyn, NY 11231
Regarding signed contracts :
Dates due for signed contracts and first payment :
+ Returning members have until JUNE 13th,
+ Waitlist has until JUNE 13th
+ CSA opens to all thereafter until we are full.
HOW TO RETURN Signed contracts :
1. email to email@example.com (preferable)
2. mailed with payment to the address above
PLEASE EMAIL US BACK TO LET US KNOW WHAT SHARE YOU ARE SIGNING UP FOR AND HOW YOU HAVE MADE PAYMENT SO THAT WE CAN TRACK IT PROPERLY!
Regarding volunteer hours :
Each share requires volunteer hours to help the farm run more smoothly. We are doing things a bit differently this year. The share volunteer hours will be completed by manning the distribution table approx. ONE saturday during the season. This will depend on how many shareholders we get, it may need to be more than ONE, to be determined. If you have a Saturday already in mind, please email the date with your contract.
We will have a welcoming event the week soon after the first pick up. More details to come soon.
All the best
The CSA Core Group : Gita, Abby, Cristina, Erika, Tracy, Caleb
Dear Friends, Neighbors and Shareholders,
What an exciting time. Spring has really sprung. And on this blustery day I wanted to share a bit of news with you. Thanks in large part to support from the City and your on-the-ground stewardship, we spent much of 2013 rebuilding. I’m happy to report that the Red Hook Community Farm has been rebuilt.
The reinvigoration of the Farm (designed by Gita Nandan and her colleagues at ThreadCollective) has increased growing space, provided us with the new solar array, and radically expanded infrastructure for our Community Composting Program. With this improved infrastructure we have the opportunity to grow more food and a greater diversity of crops, expand programming, build new systems (such as rain water harvesting systems) and reestablish the Farm as a model for sustainable development while helping Red Hook shrink its environmental footprint, expanding economic development and improving the employment potential for young adults in our community.
You, our past and present CSA Shareholders, have been and continue to be a very special part of the extended Added Value community, and we are excited to begin the 2014 season with the following news.
This year in addition to running our Youth Empowerment Program, the Urban Farm Corps, and our Farm Based Learning Programs, we have established the following goals for the Farm:
· Reestablish a minimum of one acre of agricultural growing space
· Grow 7-10 tons of produce
· Diversify crops
· Install fruit crops to diversity flora and fauna on the farm
· Reintegrate apiculture (bees) into the farm
· Pilot a small chicken operation with an eye towards implementation in 2015
· Hire a Food Systems/Marketing Coordinator to run the RHFM, RHCSA and Restaurant Partnerships
· Engage 1000 volunteers
· Host the Red Hook Harvest Festival
This will allow us to:
· Reestablish the market as a source of healthy locally grown food stuff for 200 regular customers, representing the diversity of the neighborhood, and reinvigorate the space as a place for community gatherings
What does this mean for the CSA?
· We’re going to return to 50 full shares this year!
· We will have sliding scale, work shares and special project shares
· We are seeking your input. Please take this survey, https://www.surveymonkey.com/s/8D9M2DY, by Friday April 4th.
· Your response will help guide us in our plans to diversify product offerings to the market and CSA with the potential of bringing bread, grains, legumes, meat coffee, and honey.
· Contracts will be circulated to returning members by April 14th. Those on the wait list will receive contracts no later that the 28th, with the CSA opening up to the general public soon there after.
We hope to have you all back for the 2014 season!
Ian and the CSA core group
On the Red Hook Community Farm, hosted by Added-Value and the Red Hook CSA
Welcome the Autumn, meet fellow CSA members and other wine and cheese enthusiasts. The event will be under the stars, and candle lit.
When : Saturday, September 21, 2013
Time : 5:30pm – 7:30pm
Cost $40.00 per person.
The event will be a tasting of five cheeses provided by our local CSA cheesemonger, Ann Saxelby, along with local wine purveyor Gowanus Wine Merchants, bringing in six wines, with several biodynamic options, to be paired. A discount gift card will be given to each attendee to shop at the wine vendor.
Space is limited to 30 people. The event is open to the RH CSA first. RSVP AND PAY BEFORE SUNDAY TO RESERVE. AFTER SUNDAY IT OPENS UP TO OTHERS OUTSIDE THE CSA.
Please pay via the paypal link:
(note the link above works in Firefox but not in Safari browser)
You must be over 21 to attend.
We hope to see you there!
The CSA Core Committee and Added Value.
1 cup whole milk
1/2 cup all-purpose flour
1/2 cup yellow cornmeal, preferably stone-ground
2 large eggs
5 Tbs. unsalted butter, melted
1 tsp. granulated sugar, plus more to taste
1/4 tsp. fine sea salt
4 peaches, halved, pitted and thinly sliced
1 Tbs. fresh lemon juice
Canola oil for cooking
1/2 cup mascarpone cheese, at room temperature
About 2 Tbs. heavy cream
Confectioners’ sugar for dusting
To make the crepe batter, in a blender, combine the milk, flour, cornmeal, eggs, 2 Tbs. of the butter, the 1 tsp. granulated sugar and the salt. Process until smooth. Let stand at room temperature for about 30 minutes. Meanwhile, in a bowl, combine the peaches, lemon juice and sugar to taste, and toss to coat evenly. Let stand at room temperature for about 30 minutes to allow the peaches to release some of their juice.
Lightly oil a 7-inch nonstick frying pan and place over medium-high heat until hot. Pour 1/4 cup of the batter into the pan and tilt the pan to cover the bottom evenly. Drizzle a little batter into any holes. Cook until the bottom is golden brown, about 1 minute. Flip and cook the other side until golden. Transfer to a plate. Repeat with the remaining batter, adding more oil to the pan as needed and stacking the crepes, separated by parchment or waxed paper, as they are ready. You should have 10 crepes, or 2 more than you need (the extra crepes are the cook’s treat!).
Preheat an oven to 400°F. Lightly brush a rimmed baking sheet with some of the remaining 3 Tbs. butter. In a small bowl, using a fork, stir together the mascarpone and enough cream to create a creamy mixture, then stir in granulated sugar to taste. Set aside for serving.
Place 1 crepe on a work surface. Spoon one-eighth of the peaches in an even layer on half of the crepe, then fold over the other half to cover. Fold the crepe in half again, to form a triangle. Place on the prepared baking sheet. Repeat with 7 more crepes and all of the peaches. Brush the tops of the filled crepes with the remaining butter. Bake just until hot throughout, about 5 minutes. To serve, place 2 crepes on each plate. Crown the crepes with a dollop of the mascarpone cream, and then sift confectioners’ sugar over the top. Serve at once. Serves 4.
1 large eggplant (about 1 3/4 pounds), cut lengthwise into 8 slices
Salt and pepper
4 large eggs
3/4 cup pesto (I made mine with basil, parsley and garlic from our shares, and used pine nuts)
2 1/2 cups bread crumbs
Olive Oil or Cooking Spray
3/4 cup ricotta cheese
1/3 cup grated pecorino-romano cheese
1 cup store-bought marinara sauce
Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
Preheat the oven to 350 degrees ;. In a large nonstick skillet, heat olive oil or cooking spray over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side. Transfer the eggplant to a paper-towel-lined baking sheet.
In a small bowl, combine the ricotta and 3 tablespoons pecorino-romano; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
Meanwhile, in a small saucepan, bring the marinara sauce to a simmer. Serve the roll-ups with the sauce and remaining pecorino.