- Red Russian kale (1 bunch)
- fennel (1-2 heads)
- carrots (1 bunch)
- basil or parsley (1 bunch)
- arugula (1 bunch)
- slicing cucumbers or japanese cucumbers (2 fruits)
- tomatoes (6 red, 3 yellow)
- cherry tomatoes or tomatillos (1 bag)
- bell peppers (1 fruit)
- jalapeño and ancho or cayenne hot peppers (1 bag)
- garlic (1 head)
- zucchini (1 fruit) or brussel sprouts (.5 pound)
- optional: dozen eggs or sprouts
- Please read about our plans for Sabbatical next year, as we take the time to do some powerful reflection and development our organization, infrastructure and international networks of solidarity with farmers.
- COMMUNITY WORKDAY/SKILLSHARES. Last one of the season. October 25 – garlic planting, firewood, building stone retaining wall, prepping high tunnel for spring planting.
- Please RETURN YOUR BOXES. You can leave them where you get your delivery. If you break them down, please make sure not to tear or bend any of the tabs, or just leave the assembled box for us and we are happy to break it down.
- WASHING YOUR VEGGIES. We do not extensively wash veggies before delivering them to you. We will do some washing if there is a lot of dirt on greens and we always rinse root crops. In general, this allows the food to stay fresher longer. It also means you need to wash your veggies before consuming them. For greens: fill a bowl with cold water. Soak greens in water for a minute. Drain water and repeat two more times. Dirt will rinse to the bottom. Bugs should float to the top.
- If you are a shareholder, you have the option of volunteering 5 hours over the course of the season in exchange for an additional week of food in the fall. Be in touch to schedule your work with us, or come to a workday.
- All of our newsletters are archived on our website, along with lots more, including educational resources and more recipes. Thanks!
Recipe – Roasted Tomato Salsa
- 8 medium tomatoes
- 2 cloves garlic, unpeeled
- 1 small onion, quartered
- 1 jalapeno chile pepper
- 1 1/2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 3 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro
- Preheat the broiler.
- In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
- Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
- Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
- In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
This Sunday, September 21 PEOPLE’S CLIMATE MARCH Organizers are projecting it will be the largest demonstration against climate change ever, with vibrant contingents of various sorts to call out our concerns and solutions to the climate crisis at our collective door.
Why now? On September 22, the UN is holding its next big Climate Summit and the leaders representing the major stumbling block to the past climate summits will be there: including and especially the U.S. Now’s our chance to make our voices heard. We cannot be silent nor hopeful that others will represent us on this most important issue. The future is in our hands. Let’s join together to let the world know that those of us in the US want to see a radical reduction in greenhouse gases, that we want to see a sane climate policy that will substitute renewables for fossil fuels, that will support local food systems and sustainable farming practices that conserve fossil fuels and sink carbon in the soil, and will create good jobs based on the needs of the people and the planet, not corporate profits.
See you on September 21 at Columbus Circle (59th St. and Bway) in Manhattan!