Wednesday, September 28, 2011

Share items for Sept 28, Oct 1

Farm news: Thank you to everyone who came out to our Garlic Festival this past weekend, it was a lot of fun, especially since initially we were expecting rain all weekend! We enjoyed hosting over 3,000 people at the farm over two days! Of course now we are exhausted, but not too much so to pick your veggies for this week’s CSA share.

Share items for Sept 28, Oct 1:
.5 lb collards
1 bu Radishes
2 lb Sweet Potatoes
1 Butternut OR Carnival winter squash
1 lb beets
1 lb peppers
1 bu parsley
1 eggplant

Fruit share: apples AND pears

Flower share:
zinnias, amaranth, sunflowers, celosia, cosmos, etc.

Egg share: ½ doz pastured eggs

Monday, September 26, 2011

The Cooking Yoga Retreat

Dear KWT CSA Members,


Just wanted to pass along info about a workshop that might interest CSA folks. It will be happening at the Open Center in Manhattan in a couple of weeks and our very own Carla Stangenberg (from Jaya Yoga across the street from the garden) will be leading the yoga portion of the day. Click below for more information.

Thanks!

http://www.opencenter.org/the-cooking-yoga-retreat-a-day-of-restoration-connection-and-incredible-food/


The Cooking Yoga Retreat: A Day of Restoration, Connection and Incredible Food!

Filed under Bodywork and Movement, Events, Herbs and Nutrition, Holistic Health, New Classes This Season, Yoga.
October 9, 2011
12:00 PMto 8:00 PM
Click Here to Register
Add this Class to Your Reminder List

Divya Alter and Carla Stangenberg

This workshop blends yoga principles and practice, Ayurvedic cooking study, and deeply informative explorations of how to optimally assimilate nutrients and energy through wise eating and lifestyle habits, so we can maximize our potential for healing and wellness. We will discover how to: open our energy channels with diet and specific foods; increase our vitality with easy-to-do daily practices; use yoga asanas (postures) to improve digestion, assimilation and elimination; harness the subtle effects of food on our mind and consciousness; become inspired to improve our eating habits; and connect with a community of like-minded people seeking to find balance and wellness.

Note: A $15 materials fee will paid directly to the instructor.

A ONE-DAY WORKSHOP
Sunday, October 9, 12–8pm
11FHN59S
Members: $120 / Nonmembers: $130

Presented in collaboration with Bhagavat Life.

Wednesday, September 21, 2011

Share items for August 21, 24

Farm news: We’re preparing for our Garlic Festival this weekend and
hoping for good weather. There is still time to enter the cookoff at
noon either Sat or Sun! Details are on our website
www.gardenofevefarm.com/garlic-festival.htm.

Gleaning is Sunday October 16 from 10am-noon. Come at 10am sharp if
possible, we head out to the fields and pick some items we have left
to donate to those less fortunate than we are. After we harvest it,
the Long Island Cares truck takes it away to food pantries across Long
Island. Each year we donate thousands of pounds of produce. Come out
and join us for this biblical ritual which still makes a difference to
people, even today!

Share items for Sept 21, 24:
1 bu carrots
1 head lettuce
2 kohlrabi
1 lg or 2 small large onion
1 bu kale
1 Qt potatoes
Italian hot peppers

Fruit share: 1 lb plums, 1 lb Bartlett pears, 3 lb Bosc Pears. Note:
It can be difficult to tell when Bosc Pears are ripe, because they DO
NOT change color when ripe. Leave them out of the fridge for 2-3 days
until they soften slightly. Touch them daily and smell them to see if
they are ripe, then use.

Flower share: zinnias, goldenrod, sunflowers, celosia, etc.
Egg share: ½ dozen pastured eggs

Wednesday, September 14, 2011

CSA & Garden Potluck Saturday, Sept. 17th at 4:30

This Saturday September, 17 is our CSA/Garden potluck! We can share the late

summer harvest and spend some time together. Let's gather at 4:30pm

until sunset (around 7pm). The garden members are also invited.


Please let me know if you are able to help set up and/or clean up.


If possible, please bring your own reusable bowl, cup, fork.


Please feel free to being any of the following:

table cloths, Salad, snacks, bread, soup, entrees, side dishes,

condiments, salad dressing, stuff to grill, deserts, beverages,

cutlery, plates, bowl, glasses, napkins, serving spoons, flowers,

music, etc.

Recipe: Sweet Potato Leaves

The sweet potato is one of the world's most cultivated crops, and is grown all over the world, but especially in Asia and the Pacific. The leaves are high in protein. Chinese herbalist lore says that the leaves can improve the respiratory and renal system function. Like spinach, chard and other greens, sweet potatoes leaves are highly versatile. Here is a recipe for stir-fried sweet potato leaves:
Ingredients: One bunch of sweet potato leaves; 1-2 hot dried red chilies (optional); 1-2 cloves of garlic
Salt, soy sauce, pepper to taste
Method
  1. Fill a pot with water and put it on the stove over high heat. The pot should be large enough to hold the leaves, and there should be enough water to cover the leaves.
  2. Strip the leaves from the branches. The thin stems that attach the leaves to the branch are tender enough to eat, so there is no need to remove only the leaves. Wash and drain the leaves.
  3. Mince 1-2 cloves of garlic.
  4. Chop the chilies fine, and combine with the garlic.
  5. When the water comes to a boil, turn off the heat and carefully add the sweet potato leaves. After 2 minutes, remove and rinse with cold water. Chop the leaves. (This step was recommended by the cookbook to remove traces of natural slime from the leaves.)
  6. In a large skillet or wok, heat some vegetable oil over high heat. When it is hot, add the garlic and chilies. Cook for 30 seconds, stirring often.
Add the greens, then stir-fry the mixture until the greens are tender, about 2 or 3 minutes. Add salt, pepper, soy sauce, or other flavorings to taste.

Share items for Sept 14,17

Winter squash

1 bu collard greens (if you think collards are bitter, try sautéing them with a little apple juice added!)

Sweet potato leaves

1 garlic

Beets

Peppers

Eggplant

String beans

Fennel

Fruit share: plums, peaches

Flower share: zinnias, amaranth, sunflowers, celosia, etc.

Egg share: ½ dozen pastured eggs