Ian Marvy, pictured here in a photo essay about Added Value on NonaBrooklyn.com.

Dear Neighbors:

I grew up in South Minneapolis and attended Laura Ingles Wilder Public School. My mom was a school breakfast and lunch lady and often out of need I ate two meals a day at school. These programs were vitally important to me and my family as I grew up and they are even more so to our friends and neighbors here in Red Hook.

Currently more than 95% of the students at PS 15 are eligible for free and reduced lunch. This means that the vast majority of families that send their children to PS 15 qualify for SNAP (the Supplemental Nutrition Assistance Program formerly known as food stamps). In a neighborhood where unemployment is more than 50%, these programs are not just important, they are essential to the health and well being of our neighbors.

Equally important, and something that politicians don’t often say, is that SNAP, and these other food benefit programs are highly effective forms of economic development. By providing those most in need with assistance with purchasing foods of their choice we are creating customers for grocers and bodega’s in our neighborhood.

Supplemental food programs are vitally important to our friends, our neighbors and the businesses that we frequent each day. Please take a few minutes and, either cut and paste the information below into an email, or craft your own words letting the House of Representative know that we need a Farm Bill that will feed our nation, not just large agricultural corporations.

Ian Marvy
Your neighbor and CSA member

ACTION ALERT

 The House of Representatives Committee on Agriculture is at work on its version of the 2012 Food & Farm Bill right now. (The Senate Agriculture Committee passed its version out of committee just a few weeks back).  Now is the time to tell the House what we want to see in the Farm Bill!

The House Committee on Agriculture has set up a comment box for constituents to submit their feedback. It’s open to everyone, but comments must be in by this Sunday, May 20.

To be heard, simply cut the message below and paste it into the Comments Box at http://agriculture.house.gov/farmbill_feedback.html – or write your own message! This is easy, and important, and it will only take a minute to send your message to the Committee.

 —————–

As the Committee considers the 2012 Food and Farm Bill, I urge you to:

First, support our fight against hunger by maintaining and strengthening critical nutrition programs in this time of unprecedented need. We must not solve our budget problems on the backs of those experiencing food insecurity, including our most vulnerable – our children, the elderly, and the disabled;

Second, provide an even “plowing” field by fully funding programs supporting beginning and socially disadvantaged farmers and ranchers, organic farming, regional farming and food economies, and rural development. We need more farmers and ranchers, more sustainable food production, and more economic opportunity in our food system;

Third, end direct payments and counter-cyclical commodity programs, replacing them with loophole-free agriculture risk coverage and implement a cap on crop insurance premium subsidies. We must support farmers that really need the help, not the biggest farms that don’t.

And fourth, eliminate the Environmental Quality Incentives Program (EQIP) livestock set-aside to limit funds granted to concentrated animal feeding operations (CAFOs) for waste management infrastructure and protect the Conservation Stewardship Program (CSP) from disproportionate cuts and improve it by ranking applications solely on their conservation benefits. We must ensure that limited conservation funding maximizes lasting environmental benefits.

Thank you!

NYC Food and Farm Bill Working Group

Dear Friends:

Yesterday (May 17) Governor Coumo Announced an end to the odious practice in New York that requires families seeking SNAP (food stamps) to be finger printed. This is a very important announcement. While there is much work to be done, I wanted to share with each of you one small slice of what it could mean if every New Yorker who qualified for SNAP got it.

In the Governor’s press release he states that have in New York we have 1.4 million neighbors who are eligible for but not receiving SNAP.

The Center on Budget and Policy Priorities reports that in New York Sate the average household awarded for SNAP was $278 per month.

The Economic Research Service of the USDA reports that SNAP has an incredible economic multiplier of 1.79 per dollar spent.

What could this mean for New Yorkers, for our neighborhood bodegas, our grocers and our food system?

Well before the multiplier the estimate impact of complete enrollment of all those currently eligible would be approximately $4.6 billion.

If you are interested in economic impacts, jobs creation, wealth generation then you would certainly take into account the economic multiplier which would result in a cash infusion of $8.4 billion into our economy.

Again, according to the Center on Budget and Policy Priorities New York State’s project budget short fall for 2013 is a little more than $2 billion.

Let’s close the budget gap by feeding people not slashing budgets.

Let’s feed people and let’s grow local economies that put people to work growing food, transporting food, selling food.

Let’s work to ensure that all who work in this economy get paid a wage so that they don’t need support from SNAP.

Excited by this new

Grateful to those who work so hard.

Glad to be working with you all each day.

Your colleague,

Ian Marvy

Update 5/18: Mermaid’s Garden will be offering a fish share to Red Hook CSA members and anyone else interested.

The cost is $99 for a 6-week 1/2 share or $198 for a 6-week full share. 

Mmmm….fishies.

Mermaid’s Garden is trying to bring a CSF — community supported fishery — to Brooklyn. What is a CSF? Think a CSA, but with weekly fish shares. Essentially, each week you’d pick up fish (whole…fillets…clams…oysters…shrimps…it’s all tbd) that was caught in local waters (Long Island Sound, not East River).

Details, such as pricing, are still being worked out. But first Mermaid’s Garden is trying to to gauge interest.

Nona Brooklyn (great local food site) has the details and an interview with Mermaid’s Garden about the CSF.

Think you might want to try it? Take the survey here.

The Red Hook CSA is now open to new members, but slots are filling up fast.

The season runs from Saturday, June 16 through Saturday, November 17.

Distribution is every Saturday from 10 a.m. to 3 p.m. (There are no alternative days to pick up.)

If you’re interested, check out our price list and then email redhookbkcsa@gmail.com to get a contract or ask any questions.

Yesterday afternoon, there was a fire at Home/Made, the wine bar and restaurant in Red Hook. Thankfully, the damage didn’t completely ravage the restaurant — but it was enough to require some serious repairs, including a new stove and kitchen windows and replacing the kitchen ceiling and front grate.

The owners, Monica Byrne and Leisah Swenson, are true Red Hookers, though. They plan to be open within two weeks — and they’re still helping to throw the benefit for Falconworks on Monday at Kid Studios. How’s that for indomitable spirit? (And btw, you should be at that benefit; it’s a great time.)

There is no official estimate on the repair costs, yet, but it’s likely to hit the five-figure mark. The cost of the new front grate alone could be $2,000+, other business owners tell me. So let’s help the ladies, who have always been so generous with their time and support of the neighborhood.

My goal: To see if we can raise enough to pay for their new grate. I’d like to cut them a check this weekend, so let’s get this fundraiser started.

Use the PayPal link below to give $5, $10, $50… whatever your heart and wallet can afford. Because the best part of Red Hook is this: When the chips are down, we come together to help our own. — Amy

P.S.: You don’t have to have a PayPal account to use the button; you can use your credit card. If you prefer cash or check, email amy.haimerl@gmail.com and we’ll arrange something.

*Note: This is not considered a charitable donation, nor is it tax deductible. This is just helping out a neighbor. 

(Red Hook CSAers: If you are wondering why this is on the CSA website, it’s because Home/Made has been a long-time supporter of Added Value and it’s mission. Plus we’re a small community and this site was the fastest way for me to get the news out to everyone in the neighborhood. If you don’t know Monica and Leisah, stop by Home/Made and introduce yourself. They may even put you to work in the rebuilding.)

It’s been nearly 70 degrees outside, and that can mean one fantastic thing: The Red Hook CSA 2012 season is nigh!

Last year’s members can begin signing up on Thursday, March 15. You will have first priority until March 31. If you do not get your contract and payment in by that date, your application will be processed during new member sign-up.

We will be opening the CSA to new members starting on April 1. Those who were on the wait list will have priority access until April 15. After that, anyone in the 11231 zip code is free to join (if there are open spots).

The season will start on Saturday, June 16!

Questions? E-mail redhookbkcsa@gmail.com

{Prices after the jump.}

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REGULAR VEGETABLE  SHARE PRICES:

Vegetable shares include 6-10 kinds of fresh vegetables, greens and herbs per week, including tomatoes, carrots, basil, corn, squash and much more as each crop is in season.

Full share:  $500 + 9 volunteer hours (suitable for a family of four)

Small share: $315 + 9 volunteer hours (suitable for smaller families or individuals whose main diet is vegetarian)

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LOW-COST VEGETABLE  SHARE PRICES:

Full share: $350-$425 (depending on household size and income)

Small share: $220-$265 (depending on household size and income)

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FRUIT SHARE PRICES:

Fruit shares are sourced from local farms and will include a variety of seasonal fruits and berries, including peaches, berries, apples, pears and grapes. We are currently deciding who our provider will be.

Full share: $221

Small share: $120

* No discounted prices for work or low-income shares

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EGG SHARE PRICES:

1 doz. per week: $100

1/2 doz. per week: $50

* No discounted prices for work or low-income shares

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CHEESE SHARE PRICES:

Red Hook’s own Saxelby Cheese Mongers will again be our cheese supplier. (You can find out more about them at: www.saxelbycheese.com.)

1/3 lb. selection each week

* No discounted prices for work or low-income shares

Remoulade sounds fancy, right? Just imagine, you can set this on your Thanksgiving table and announce its name, and your guests will swoon. It’s basically the French version of cole slaw, but we’ll keep that between us.

Remoulade is traditionally made with celery root, but it adapts well to other vegetables. To keep your remoulade crunchy, make the dressing tonight, then grate the kohlrabi and apple tomorrow and stir everything together. Easy, fancy-sounding, and a much-needed raw counterpart to all that starch? Yes, please.

- Moriah Simmons

Kohlrabi-Apple Remoulade

Makes 6 small servings

• 2 small kohlrabi
• 1 crisp apple
• 3/4 cup mayonnaise
• 2 Tbs Dijon mustard
• 2 Tbs lemon juice
• 1tsp kosher salt
• Freshly ground black pepper, to taste

Make dressing:  Mix together mayonnaise, mustard, salt, pepper, and lemon juice. Refrigerate until just before you plan to assemble and serve the salad.

Peel and grate or julienne the kohlrabi and apple, stir in dressing.

Photo from Pumpkinrecipes.org

You know that charming little pumpkin from a share two weeks ago? (You may have magicked part of it into juice.) It really wants to be a pie. The thing is, the round orange vegetables we know as pumpkins are generally lighter in color and milder in flavor than a lot of their squash cousins, who make up most of the burnt-orange canned “pumpkin” pie filling we all know. But that’s ok because we are going to work with what we have, darn it!

The spices in this pie filling are adapted ever-so-slightly to work with the squash at hand, so it’s not the cinnamon-bomb you might have grown up with. Rather, it’s a classy citrus and nutmeg custard pie, which will fit right in at your classy Thanksgiving feast.

- Moriah Simmons

Pumpkin Pie

Makes 1 9-inch pie

• 1 pie crust, rolled and set in the pie pan. (Keep this in the freezer while you make the filling, it’s best if the crust is very cold.)
• 2 cups pumpkin purée (Roast your pumpkin first, then scoop out the flesh and purée until smooth)
• 3/4 cup sugar
• 1/2 tsp freshly-grated nutmeg
• 1/2 tsp ground cinnamon
• 1 tsp lemon zest
• 2 tsp lemon juice
• 2 eggs
• 1 1/2 cups cream (or evaporated milk, if you’re my mom)

Preheat oven to 425.

In a medium bowl, stir together pumpkin, sugar, spices, and lemon juice. Beat in the eggs one at a time, then stir in the cream.

Pour pumpkin custard into chilled pie shell and bake immediately. After 10-15 minutes, lower heat to 325 and bake about 40 minutes more, or until the filling is firm. Let cool an hour before slicing.

You’ve read at least one Harry Potter book, I’ll wager. So you know that the most compelling beverage in the whole series is the pumpkin juice served in the Hogwarts dining hall. I’m pretty sure this is made-up and not based on any traditional British recipe (unlike butterbeer), so I have invented a recipe for it, to make a tasty, booze-free Thanksgiving drink that conveniently uses the small pumpkin from the CSA share a few weeks ago. You’ll just need some pumpkin, sugar, spices, and water. Magic optional.

-Moriah Simmons

Pumpkin Juice

Makes 4 small servings

• 1 small pumpkin
• 3 whole cloves
• 1 cinnamon stick
• 1 whole nutmeg, crushed
• 3 cups water

Preheat oven to 350. Wash pumpkin thoroughly, then cut in half and scoop out seeds and pulp. Lay pumpkin cut-side down in a baking pan, add water and spices. Bake for 45 minutes, or until pumpkin is tender. Remove from oven, let cool.

Line a mesh strainer with cheesecloth and place over a tall pot or bowl. Put as much pumpkin pulp in the strainer as will fit, but don’t press or your juice will be cloudy. Leave this in the strainer to drain for at least 30 minutes. Seriously, go watch an episode of Parks and Recreation to distract yourself. You can also put the whole shebang in the refrigerator and leave it overnight. Reserve the pulp for your very own homemade pumpkin pie.

After this demonstration of patience, taste the juice and add a little sugar or lemon juice if you like. Serve in flagons.

Pink Applesauce

Makes about 1 quart

• 2 pounds red-skinned apples, washed, cored, and quartered
• 1/2 cup to 1 cup water

In a large pot, combine apples and water. Bring water to a boil, then reduce heat to medium-low. Simmer about 30 minutes, or until the apple flesh separates from the skin. Press through a fine mesh strainer to remove the peels.

To freeze, pour applesauce into freezer-proof container, let cool to room temperature while uncovered, then cover and freeze.

To can, bring a large pot of water to a boil. Boil jars and lids. Remove lids and jars with tongs, and fill with applesauce, leaving 1/2 inch space at the top. Dry lids and put them on the jars. Carefully return the jars to the waterbath and boil 5 minutes. Remove jars from water, let cool overnight. Check the pop-up button seals on the lids the next morning and refrigerate any jars with un-popped seals.