In addition to produce, we will continue to offer wild Alaskan fish year-round from Prime Select Seafoods of Cordova, Alaska. We will also have available Stonehouse olive oil and balsamic vinegar, eggs, honey, maple syrup, wines and other specialty items. You can also join our raw milk and cheese club.

This season we will continue using a sliding scale payment structure that will offer subsidized shares to low-income households. Your participation supports our efforts to make healthy local organic produce accessible to all members of our community.

If you have any questions please don’t hesitate to contact us!

Check out some of our Silent Auction Items

and Event Sponsors!

As the world’s premier nature and wildlife company, Natural Habitat Adventures is dedicated  to providing guests with the planet’s greatest nature expeditions. FOUR individual Gift Certificates of $500.00 towards the destination of your choice. Global experiences include: Exploring the Serengeti during the great migration, whale watching in Antarctica, & sitting amongst a family of gorillas in Uganda. Whatever your natural inclination, NHA provides top-quality eco-tourism experiences. In partnership with World Wildlife Fund.

FOUR Gold Passes to NYC’s Chelsea Piers. Each pass includes full day pass to health club, pre-paid golf card, admission and skate rental, batting cage tokens, free bowling shoes @ the Bowling Alley and One Adult and One Child admission to the Field House Toddler’s Adventure Center.

Organic Mama Spa occupies 2.5 floors and is equipped with a lounge area, juice bar, sauna room, steam room and jacuzzi. 1 hour massage Gift Certificate.

A selection of fine decorative accents for your home. By Still House.

Select Mixed Case. Complements of Brooklyn’s favorite wine shop, Smith & Vine.

Uncle Herb’s Favorites Gardening Gift Basket includes 10 varieties of Non-GMO and non- hybrid seeds, a 7-piece Garden Tool Tote, Gardening Gloves, Soil Conditioner, Mister, Annie’s Goat Hill Hand-Made & Cut Soap and Lotion.

Deluxe Beer Brewer’s Starter Kit with Bottles.

Hand-Made, Select Rattan Bicycle Basket with leather straps. Perfect for a quick trip to the store or taking your little doggie for a ride!

An array of Stampin’ Up’s exclusive line of products including: decorative rubber stamp sets, accessories for hand made cards and other crafty supplies. Products are not sold in stores.

Stonehouse California Olive Oil Sampler Gift Box

Gift Certificate

Gift Certificate

Organic Pearl Mushroom Growing Kit. Yields 1.5 pounds

Dinner for 2 @ Organic Soul Cafe featuring the best of local produce and Alaskan Wild Salmon.

Sponsor

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• 1 pound of zucchini, ends trimmed, and halved and cut into 4 inch lengths
• 1 Onion, halved and sliced
• 2 cloves of Garlic, finely chopped or minced
• Olive Oil, Fresh ground Black Pepper, Salt

As the great philosopher Homer J. Simpson once said, “Beer, the cause of, and solution to all of life’s problems.” There is no time when that rings truer than a
summer Sunday evening. With the work week looming, there is nothing better than playing around with some fresh CSA fruits and veggies and pairing them with beer.

So we grabbed a few beers from Whole Foods on Bowery, whipped up a few vegetarian dishes, and set to work enjoying the best the summer has to offer.

Fennel and Eggplant Calzone with Spicy Tomato-Fennel Dipping Sauce – a Mediterranean take on an Italian favorite.

Beet, Plum and Brie Sandwich - multigrain bread and honey mustard dressing

Roasted Cucumber Sandwiches – in a zesty dill yoghurt sauce with capers and garlic, served on rosemary focaccia bread.

Doc’s Draft: The cider was way too light to stand up to anything except the cucumber sandwiches, which were also very light in their own regard. Once we tried this with the beet, plum, and brie and the calzone, it was overpowered and the great apple taste got lost. All in all though, a refreshing bottle to drink on a summer evening.

Wolaver’s Wildflower Wheat: Another great summer beer, and one that all of us would have happily drank multiple bottles of. This one worked very well with the beets, plums, and brie sandwiches because it brought out the honey mustard which provided for a nice, balanced kick in the sandwich. It also worked well with the lightness of the cucumber sandwich

Sint Canarus (Tripel): This beer was a little maltier and a little heavier, probably due to its alcohol volume. It paired best with the calzone, bringing out the fennel and cinnamon. Also, on the cheese sandwiches we used a nuttier cheese on some and it really highlighted the nuttiness and flavor of the cheese

Pretty Things (American Saison): Another perfect beer for a summer day. However, it’s not a great pairing beer. We didn’t love this beer with any of the food we tried, but it did pull the rosemary out of the foccacia we used for the cucumber sandwiches

Monk’s Café (Sour Red): This was the surprise of the night. We were all newbies when it comes to Sour Ale but loved it. It had a sweet/sour flavor that didn’t work with the calzone but certainly paired perfectly with the plums and apples on the sandwich

Ballast Point (IPA): I can sit around and drink IPAs all day, but pairing them with food can be a bit more difficult. I normally think of them as perfect fish beers, so was a little nervous when we only had veggies. That said, the hoppiness actually cleansed the palate and provide a great contrast to the cucumber sandwiches

The Great eScape

By 
Malorie 
Schecter

The garlic scape is one of the prized items in the early shares of the Summer/Fall CSA season. Their tender mild tender stalks bring a bright, springy flavor to your kitchen.

Garlic scapes are the flowering stalks of hardneck varieties of garlic. The stalk is harvested as soon as it starts to curl – which, in theory, is meant to direct the plant’s energy into making bigger, better bulbs.

Scapes will store for a few weeks when kept refrigerated (ideally in a brown bag), but they taste best when fresh. So what to do with all those scapes that are building up in your crisper drawer? Here are a few suggestions.

1. Use them in everyday cooking as you would an onion. They don’t have as much of the potentially overwhelming hot garlic flavor as the mature bulb, so you can throw them into just about any dish to give it a nice onion/garlic‐y background flavor.
2. Freeze them. They can be chopped and frozen for use this fall or winter when your tastebuds are craving a bite of that spring flavor. Bonus – scape pesto, like the one in last week’s newsletter, will freeze well for a ready made addition to a quick pasta dinner.
3. Infuse oil. Scapes add a nice peppery, mildly garlic‐yflavor to your oil – great for dipping fresh bread! Cut scape to desired length, bruise to release flavor, sauté in pan 2‐3 minutes to kill bacteria, place in CLEAN glass bottle, cover with warmed (200°) oil. Use immediately or refrigerate to avoid botulism. DO NOT soak raw garlic in oil for prolonged time at room temperature.
4. Pickle them! Visit 2sistersgarlic.com for pickling recipes and other ideas.

What’s fresh? CSAs around the country

By Jonathan Schecter

Ever wondered what CSA’s are like on other parts of the country? Check out last week’s haul from CSAs in San Diego, Chicago, Dallas, and Portland.

Seabreeze Organic Farm: San Diego, CA Bananas, kiwis, avocado, Valencia oranges, Pink crisp apples, tomatoes or green beans or summer squash or cucumbers, scallions, radishes or beets, Swiss chard, corn, lettuce, sprouts, salad, basil or French sorrel, broccoli and bouquet of flowers.

Grass is Greener CSA: Chicago, IL Potatoes, Kale, Beets Baby Leeks, Turnips, Flat Leaf Parsley, Broccoli, Basil, Baby Onion, Shelling Peas , Snap Peas & Oregano.

Eden Creek Farms: Dallas, TX Their CSA has been postponed until further notice due to a drought and bug infestation

Singer Hill Gardens: Porltand, OR Braising greens (i.e. kale, mustard greens, chard, bok choi), braising baby greens with edible flowers, baby beets, turnips, Persian Star garlic, salad mix, celery, mixed herbs, garbanzo beans, and coriander/cumin seed

We Love Garbage: Sixth Street Compost Committee Update

Submitted by Sarah 
Pollock

Don’t forget ‐ the Sixth Street CSA has paired up with El Jardin to create a composting plan. Bring your compost with you on Tuesdays during pickup!

3 Simple Steps For Composting First‐time composters wonder about the best way to get their veggie trimmings to the compost collection. Here’s a quick guide from GrowNYC:

1. Get a storage container. Anything from a 32‐ounce yogurt container or plastic bag to a covered pail will do the job.
2. Keep it cool. Store scraps in the freezer or fridge to reduce odors at home.
3. Bring it to the CSA and drop it off. You can reduce waste by reusing the same container. After you collect your share, drop in unwanted carrot tops, corn husks, etc before leaving.

That’s it! For a list of what you can and can’t compost, visit www.GrowNYC.org/compost

Events: Sandwiches, Farm Trips, and Food Culture

Serious Eats All‐Star Sandwich Festival: Proceeds of this food fest benefit Edible School Yard NYC. Saturday July 23, noon – 4pm, Governors Island. $65. seriouseatssandwichfest.eventbrite.com

Sixth Street CSA’s Trip to the Farm: See where our veggies come from every week with a trip to Catalpa Ridge Farm in Wantage, NJ. Sunday July 24. Call 212.677.1863 or email csa@sixthstreetcenter.org

Food Markets and Immigrant Identity in NYC: Explore the customs, places, and innovations that shape how New Yorkers buy and sell food—and find out where to buy the best Sri Lankan chilis, West African gari flour, and mithai sweets from Pakistan. Thursday July 28, 6:30pm, The Museum of the City of New York. $12 http://www.mcny.org/public-programs/all/Food-Markets.html

Have an event to share? Email it to sscc.newsletter@gmail.com!

2 1/2 cups Romaine Lettuce, chopped
1/2 cup left over baguette bread, cubed
1 clove of garlic, roughly chopped
1 egg yolk
1/2 cup freshly ground Parmesan Cheese
3 anchovy fillets
1 tbsp. Dijon Mustard
2 tsp. of Sea Salt
Fresh ground pepper
3 tbsp. of Extra Virgin Olive Oil

Instructions:

Pre-heat broiler. Thoroughly wash greens, squeezing out the excess water. Place in a paper towel and let sit in refrigerator. While greens are crisping, rub garlic into bread and cut into cubes. Place the bread cubes into the broiler and let harden for 3 minutes (or until the cubes become your preferred crouton consistency).
Then, in a food processor grind the garlic through ground pepper into a sauce. Through the shoot of the food processor slowly pour the olive oil into the food processor. Grind until you have a thick dressing.
Finally, put the entire salad into a mixing bowl (greens, croutons, and dressing) and mix until thoroughly combined. Serve in large bowls.

Submitted by Tawnya Manion

10 garlic scapes, finely chopped (discard the tips, which tend to be woody)
1/3 cup finely grated Parmesan
1/3 cup slivered almonds
About 1/2 cup olive oil
Sea salt

Instructions:

Put the scapes, Parmesan, almonds and half the olive oil in the bowl of a food processor. While blending, pour in the remaining oil. For a smoother consistency, add an extra drizzle or two of olive oil. Season to taste with salt. Serve with extra Parmesan on the side. Makes about 1 cup.

When storing the pesto in the fridge, cover the pesto with a thin layer of olive oil. This will prevent oxidation and better preserve the pesto.

Submitted by Julia Lundy