We're Back

Welcome to the rebirth of our CSA newsletter!

As you know we've been working with Hepworth Farm since August to supply our members with the freshest fruits and organic vegetables. We are truly grateful for all the hard work of Rich and Sue Sisiti including faithfully producing a weekly update on Catalpa Ridge Farm and CSA newsletter for over six seasons. With erratic weather conditions and other unforeseen circumstances, Rich just could not keep up with this season's planting schedule. Fortunately, Hepworth Farm was available to pick up where Rich left off. But now it's up to us to produce the newsletter...So we look to you the members for recipes as well as short articles on topics of interest (eg., sustainable agriculture, environmental issues, nutrition, health, etc.) and community events that you wish to publicize.

We've already set up a website www.sixthstreetcsa.org where members can directly post articles or other information for the newsletter. We'll also need some assistance in editing. This includes contacting Farmers Amy and Gerry of Hepworth Farm each week to get the list of fruits and vegetables scheduled for delivery.

To volunteer, contact Howard at (212) 677-1863, or send email to content@sixthstreetcsa.org.

We thank you all for your continuing interest and support.

Seeds To Supper Program

As part of our efforts to broaden the CSA movement to include young people, this summer Sixth Street Community Center launched the "Seeds To Supper Program".

For six weeks in July and August the Program offered 10 young people ages 15-18 a combination of education and work experience at Catalpa Ridge Farm in rural Sussex County, New Jersey and La Plaza Cultural Community Garden on East 9th Street and Avenue C- right here in Loisaida.

The teens planted and harvested a variety of crops and received an introduction to issues in soil fertility, composting, insects and plant diseases, and landscape horticulture. The teens also learned about healthy food preparation using fresh fruits and vegetables. Under the expert supervision of our Youth Coordinator Lisa Jones (who is also a professional chef) we offered hands-on classes in making vegetable and fruit juices and "smoothies" and delicious vegetarian dishes as alternatives to the high sugar, junk food diet that's become standard fare for American youth.

As part of our "wellness" curriculum the participants received weekly yoga classes at Bhava Yoga Center. Finally, seminars in food safety (including the growing threat of genetic engineering), neighborhood land and housing issues, and corporate globalization and its challenge to community self-sufficiency rounded out the students' overview of broader issues confronting our movement.

This weeks picks

Veggies: Boston lettuce, Red leaf lettuce, Pickling cucumbers, quash, Heirloom tomatoes, Cherry tomatoes, Lamb quarters, Brocolli raab, Cranberry beans, Dark green zucchini, Beets, Arugula

Fruit: Cookng plums, Apples, Pears, Nectarines, Cantaloupes,

Curried Zucchini Soup

1 T olive oil
2 shallots, chopped
4 cloves of garlic, chopped
4 medium zucchini, chopped in small cubes
1 t cumin
1/2 t turmeric
1/8 t cayenne pepper
1 1/2 C stock - chicken or light vegetable
1/2 C coconut milk
1 T chopped cilantro
1 T chopped mint
1 t salt
pepper to taste

In a large pot warm oil. Add shallots and garlic and cook until soft,
about 5 minutes. Add spices - cumin, turmeric and cayenne. Add the
zucchini and cook and an additional 5 minutes. Add stock and coconut
milk. Bring to a boil then reduce heat to a simmer. Cook until
zucchini is soft about 15-20 minutes.

Puree soup in blender. Be careful while pureeing as hot soup can
splatter out of the blender. Return soup to pot and add herbs and salt
and pepper to taste.

Cranberry Bean Succotash

‡ lb cranberry beans, shelled
1 T butter
2 ears of corn, kernels cut off the cob
‡ C milk
‡ C cream

1 red pepper, chopped
1 T chopped tarragon
Salt and pepper

Bring a large pot of salted water to a boil. Add cranberry beans and
cook until tender, 5-10 minutes. Drain and refresh with cold water.

In a sautÈ pan melt the butter. Add the corn and cook for 2-3 minutes.
Add the cream, red pepper and cooked cranberry beans. Cook until the
red pepper is soft, about 5 minutes. Stir in the tarragon and season
with salt and pepper.