Season Ends Today But Good Food Continues...

This is our last delivey of fruits and vegetables from Hepworth Farm. We hope that everyone has enjoyed this season's abundance.

For those interested in a winter produce share for the period November to May please see Daniel or Howard, We will need at least 15 households to sign up in order to receive deliveries from Purple Dragon Coop.

The produce is organic and is grown in this region and other parts of the country. Deliveries are every other week and the price is $100 per month or $600 for the season (pick-ups are at Sixth Street Community Center).

We will also continue to have available wild Alaskan salmon, halibut, cod and rockfish for all those interested.

CSA Farm Trip Rescheduled for Saturday, November 2

Becasue of rain our trip to Catalpa Ridge Farm was canceled last Saturday. We have rescheduled for this Saturday, November 2. We leave by van at 8:30am from Sixth Street Community Center and return about 7:00pm. The cost is $20 roundtrip with discount for low-income households and families with children.

ANNUAL CSA POTLUCK TUEDAY, NOVEMBER 12 at 7:00PM

Everyone is cordially invited to our annual CSA Potluck. Bring a dish or drink to share if you can.

Thank you to all those who contributed to our Annual Appeal!! If you haven't yet donated, you can send your tax-exempt contribution to Sixth Street Community Center, 638 East 6th Street, New York, NY 10009

Howard Brandstein

This weeks picks

Veggies: Cabbage, mixed greeens, swiss chard, collards, kale, potatoes, beets.

Fruit: Apples, Bartlett Pears

Pasta with Greens Goat Cheese and Raisins

1/3 cup golden raisins
1/3 cup fresh lemon juice

4 tablespoons olive oil
1 1/2 cups finely chopped red onion
3 garlic cloves, minced
1 bunch red or green Swiss chard (about 12 ounces), stems trimmed,
leaves coarsely chopped
1 bunch beet greens (about 6 ounces), stems trimmed, leaves coarsely
chopped
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons grated lemon peel

1 pound orecchiette (little ear-shaped pasta)
5 ounces soft fresh goat cheese (such as Montrachet)

Combine raisins and lemon juice in small bowl. Set aside.

Heat 2 tablespoons oil in heavy large pot over medium-low heat. Add onion and sautÈ until tender, about 8 minutes. Add garlic and sautÈ until fragrant, about 1 minute. Add Swiss chard, beet greens and raisin mixture. Cover and cook until greens wilt, about 5 minutes. Mix in ginger and lemon peel. Season greens to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to pot. Toss pasta with remaining 2 tablespoons olive oil. Add greens and goat cheese. Toss to combine. Season to taste with salt and pepper. Transfer pasta to large bowl and serve.

Thank you Epicurious.com