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  • Home
  • About Us
    • Mission and History
    • SSCC Team
    • Year in Review 2020-2021
    • Funders and Support
    • Jobs
  • CSA
    • Join Winter/Spring CSA 2023
    • Join Summer/Fall CSA 2022
    • CSA Newsletter / Blog
    • Wild Alaskan Fish
  • Programs & Events
    • COVID19- Emergency Food Distribution >
      • Our Volunteers
    • Free COVID19 Testing
    • Sixth Street Teen Program >
      • Teen Climate Justice Program Zine // Summer 2022
      • Teen Climate Justice Blog
    • Sixth Street Youth Program >
      • Sixth Street After School
      • Summer At Sixth Street
      • SSYP x Cardone Magic Arts
      • SSYP ANNUAL HIGHLIGHTS
    • Volunteer Program
    • Sixth Street Synergy
    • ABC Sanctuary
    • Disaster Preparedness
    • Composting Program
    • Organic Soul Café
    • Host an Event
  • Organizing Work
    • No NBK Pipeline
    • Public Power
    • Community Land Trust - E 6th Street
    • Save East River Park!
    • Two Bridges: No Towers No Compromise
  • On the Line
  • Youth Program Blog
  • Contact Us
    • Volunteer
  • Archival
    • Past Events
    • Fundraising Letter
    • Summer-Fall CSA Sample Deliveries
    • Winter -Spring Sample Deliveries
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10/25/2016 1 Comment

Village Voice Votes Sixth Street CSA Best in NYC!

The Village Voice has chosen Sixth Street as the Best CSA Share for their Best of NYC 2016 list!  With over 100 CSAs in New York City, this is a real honor.

Tremendous credit goes to our CSA farmers, Amy Hepworth and Gerry Greco of Hepworth Farms, and to our awesome CSA members!
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"Of all the city's CSAs, the 6th Street Community Center's wins the title for both variety and generosity of produce, with a weekly bounty so large it's possible to split the harvest three ways. In addition to providing members with access to high-quality, fresh, organic produce grown locally by farmers in the region, CSA Partnership farms also supply local produce to youth programs and neighborhood schools for use in nutrition and food preparation workshops. Anyone in New York is eligible for the CSA program, whether an East Village resident or not, and fees operate on a sliding scale based on household income. You pay for the season's harvest up front, and then show up to the center for CSA pickups on Tuesdays from 5 p.m. to 9 p.m. to collect your bounty. Housed in a former synagogue with a beautiful façade displaying a colorful CITYarts mural and stained-glass windows, the center is inviting enough for a return trip to try the café or one of the many wellness classes on offer. As a bonus, your membership supports the community center, which has been an East Village stronghold since 1978.  
​
Ayasha Guerin"

http://www.villagevoice.com/best-of/2016/food/best-csa-share-9237712
1 Comment

10/24/2016 0 Comments

Beach Borscht (perhaps) for Winter

By Lisa Shaub
​I invented the cold version of this soup on a hot summer day in NYC. You know, the type of day when you are cowering next to the air conditioner because being outside feels like pea soup? I had cooked up my beets, and the water looked so pretty that I put it in the fridge to use later. As luck would have it, my Husband decided that the next day would be an ocean day. I blended up this soup and served it on the beach chilled in glass jars. So refreshing! Beets have many helpful mineral and nutrients. They cleanse the blood and kidneys. According to Gary Null, drinking beet juice helps athletes perform at a higher level.
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​Ingredients
5 medium beets with tails and tops cut
1 onion chopped
3 cloves garlic
¼ C apple cider vinegar
1 T Dijon mustard
1/2 t gray sea salt
Zest of 1 organic lemon
Juice of 1 organic lemon
Filtered water
For cold soup only- 1 cucumber chopped
For hot soup only- 1 potato, boiled, skinned and mashed 
Directions
Cook beets in a medium saucepan filled to the top with water. Add a pinch of the garlic. Boil until soft. Remove from heat. De-skin beets and cut the tails. Chop into medium pieces using a Vitamix or blender. Add half of the beets, cucumber (for cold soup) or potato (for hot soup), garlic, onion, vinegar, mustard, salt, lemon zest. Blend until smooth, adding beet water until desired thickness.

​For Cold Soup: Add beets and refrigerate for one hour.
Extra Credit: Add shredded onion, daikon, avocado, bean sprouts, chopped pecans or yoghurt.

​For Hot Soup: Add beets, and heat until bubbly.
Extra credit: Add crisped onions, toasted pine nuts, or sour cream. Enjoy!
0 Comments

10/24/2016 0 Comments

Salsa Verde con Berenjena

By Christopher Totaro
My favorite part about having sage in the fridge is that a delicious brown-butter sage sauce is only just a few minutes away! And eggplant is the perfect vessel for the sauce. But for this recipe, I wanted to put a bit of a spin on things. I was surprised how well the bright and tangy flavor of the Salsa Verde nicely complemented the deep, rich, autumnal taste of the brown-butter sage sauce. Recently, I’ve been steaming eggplant before sautéing. It seems to help prevent the eggplant from absorbing too much oil.
Ingredients:
1 tbsp coconut oil
1 onion, diced
4 cloves garlic, diced
5 tomatillos, diced
1 red tomato
1 jalapeño
1 bunch cilantro, finely chopped
1 medium eggplant, cubed
3 tbsp butter (or vegan butter spread)
a few sprinkles of red pepper flakes
1 bunch sage
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Directions:
✼
In a large sauté pan, heat coconut oil over high heat. 
✼ Add diced onions and cook until browned on the edges, stirring occasionally. 
✼ Add tomatillos and garlic; cook until moisture has been extracted from the tomatillos creating a saucy consistency. 
✼ Reduce heat to medium-high. 
✼ Add red tomato and jalapeño; stir over medium-high heat until heated through. 
✼ Add chopped cilantro and stir until combined. 
✼ Remove the Salsa Verde from the pan and set aside.
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​✼
Steam the cubed eggplant until very soft.
✼ Melt butter in a small skillet over high heat. Cook, stirring, until the butter begins to brown. Watch it closely to keep it from burning. 
✼ Add the sage and red pepper flakes and stir until the sage has become brown and crispy.
​✼ To the sage-butter sauce, add the steamed eggplant and the Salsa Verde; stir until heated through
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638 E 6th Street between Aves B & C  • (212)-677-1863 

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