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! "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
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10/24/2016 1 Comment Beach Borscht (perhaps) for WinterBy 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.
10/24/2016 0 Comments Salsa Verde con BerenjenaBy 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.
9/19/2016 0 Comments Fairytale Eggplant SpreadBy Lisa Shaub Cut up the eggplant into small pieces. Cook for 5 minutes in 1 cup water, until the water is dark. Dump the water and add another cup of water. Cook for five minutes and dump this water. Add tomato, garlic, kalamata olive, onion, rosemary, and salt. Cook for 20 minutes, If the mixture seems dry, add water as it cooks. When the eggplants are soft the spread is done. Take off the stove and add olive oil. Add more garlic and salt if necessary.
Serve warm on Brushetta, on fresh pasta, or as a dip. 9/2/2016 0 Comments My Hidden World of SpicesBy Frances Wilson You know the popular East Village BYOB Indian restaurant, Pana? The one with all the sparkling lights and often a line out the door on weekend evenings? Well right below it, on 1st Ave and E 6th street, is one of my favorite stores, Dual. When I first discovered Dual a few years back, it was tough getting myself to leave. Although the space is tiny, the amount of spices, teas, salts and exotic ingredients that I didn’t even know I needed was overwhelmingly amazing. And the prices cannot be beat. I feel incredibly lucky that affordable (and incredible) places like this still exist – and in my neighborhood nonetheless! Dual reminds me every time I go in, why I love NYC so much. My staples from Dual: kaffir lime leaf, cinnamon, smoked paprika, cumin powder, ground coriander, turmeric, pink peppercorn, coconut chips, Thai red curry paste, pink Himalaya sea salt, dried lavender, jasmine green tea, peppermint tea (this list continues, but I’ll cut myself off . . .). And a few recent fun purchases: activated charcoal, green bamboo rice and dried papaya leaf. Definitely, go visit Dual so you can add an interesting flavorful kick to your next CSA meal! And a few other notable spice stores if you want to go exploring: SOS Chefs Kalustyan's Recipe using Dual spices: Pathan Patty with Spiced Collards1-2 Chicken Pathan Patties (depending on how many you’re cooking for)
Pathan Patties can be purchased for $3 at Honest Chops, my East Village butcher (another staple store of mine). All spice quantities can be adjusted to your taste . . . this is a ballpark estimate of what I used; I usually just toss in without measuring. 2 tsp turmeric (I love adding turmeric to collards because it brightens their color and makes them look perkier and more appetizing) 1 tsp cumin 2 tsp ground coriander pinch of cayenne ¼ tsp salt 1 onion (halved and sliced) 1 clove garlic ¼ C raisins ¼ cup sliced almonds For the collards: Slice garlic and onions and toss into a pan with some olive oil (or you can use coconut oil). Sauté until aromatic and semi-soft. Add spices and salt, stir for 1 minute. Add in raisins and collards and cook down slowly, adding a little water if the pan is getting dried out. Once the collards have cooked through, sprinkle with sliced almonds. For the patties: grill or pan-fry as you would a hamburger. |
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Sixth Street Community Center
638 E 6th Street between Aves B & C • (212)-677-1863 |
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