Sign up to follow this blog by email. You will be sent posts automatically!

Wednesday, October 28, 2009

Green Thumb CSA - Huntington weekly reminder - Thurs., October 29, 2009

Happy Autumn!



Too good to last...my computer is still dead. Will take about 2 weeks to

get back to "normal" :) .



If you have friends that are CSA members, please email them (especially if

they are not working at the CSA this year) to tell them to check our blog

today or Thursday AM at: http://huntingtoncsa.blogspot.com


----------------------------------------------------------------------------------------------------------------------


Att: CSA Workers



Judi Soehren’s computer is still dead, so she can’t send out reminders or requests for workers…please check the CSA Work Schedule Sheets to see if you can help out where needed. I’ll try and catch NEXT week’s workers this week to remind y’all.

PS – If you don’t work this year (or complete your 10 hours) and plan to join the CSA next year, keep in mind you will be charged the $100 work deposit fee. The only way to avoid paying it is to work every year, without a break in membership or working. As far as refunds go for this year, if my computer would stop going kablooey, I’ll be able to process the current refunds.



---------------------------------------------------------------------------------------------------------------------------


This email contains...



1. The CSA needs help at 3:30pm and 5:30pm...see below

2. This week's list




1. The CSA needs help at 3:30pm and 5:30pm



If you're available...



A. Call 631-421-4864 up till 1pm on Thursday

B. Call 631-385-1079 from 3pm Thursday onward

C. Show up a little before 3:30 or 5:30 and ask if there is any help needed




2. This week's list



October 29, 2009

Week #28



1. Lettuce

2. Kohlrabi

3. Cauliflower / Broccoli: Purple

4. Eggplant

5. Misato (watermelon raddish - Japanese)

6. Potatoes, Sweet

7. Beans: Romano and/or Dragon Tongue and/or shelling (Cranberry?)



=================================

Thursday, October 22, 2009

Attn: CSA Workers

Judi Soehren’s computer has just died as well and so she can’t send out reminders or requests for workers…please check the CSA Work Schedule Sheets to see if you can help out where needed. I’ll try and catch NEXT week’s workers this week to remind y’all.

PS – If you don’t work this year (or complete your 10 hours) and plan to join the CSA next year, keep in mind you will be charged the $100 work deposit fee. The only way to avoid paying it is to work every year, without a break in membership or working. As far as refunds go for this year, if my computer would stop going kablooey, I’ll be able to process the current refunds.


WEEKEND EVENTS!!!

Saturday, October 24th

9:30am, 11ish, 1ish, 2 ish (my notes are in the computer which is deceased)

Green Thumb Farm Annual CSA Pumpkin Picking Hay Ride Tour

Montauk Hwy

Water Mill

Reservations: 631-726-1900 (9:30am to 4:30pm)

NO CHARGE (one pumpkin per person)


Last time to tour this farm this year! You can probably even call the farm at 9am on Saturday and make it in time for one of the later tours. CSA members & immediate family ONLY (if you’re sharing with someone, you must decide who gets to go and use the name of the official CSA member…who is on the sign-in sheet).

CSA Farm Tour WILL be rain or shine this time…heard it from Farmer Bill.


Sunday, October 25th
1pm to 5pm (or later?)

ATTENTION…to all crafters or fans of all things handcrafted…check out…

Handmade Nation

Cinema Arts Centre

423 Park Ave

Huntington

$10 – Cinema Arts Centre members, $13 – General Public, $7 Kids (non-ambulatory infants free)

For more info:

http://www.cinemaartscentre.org/009/09Oct/cac-Handmade.html#HANDMADE


CSA member, Patti Edwards, will demo/teach how to make her FABULOUS handbag made from recycled grocery store bags and much more! Filmmaker Faythe Levine will be there for a Q & A and booksigning after the film. There will be goodie bags for the first 50 attendees, make & takes, an art exhibit, cool stuff to purchase, performance art…hey – bring your knitting or something you’re working on and just craft away with the rest of the gang! There may be an appearance from Rev. Callie Janoff from the Church of Craft in Brooklyn (she also performs wedding ceremonies J ) who’s featured in the movie AND some of the Etsy gang may show up as well (google if you don’t know about Etsy). The program is being sponsored by Etsy! PLEASE FORWARD TO ANY INTERESTED FOLKS YOU MIGHT KNOW!

=================================

Wednesday, October 21, 2009

CSA info for Thursday 10-22-2009

Happy Autumn!

Too good to last...my computer is really dead. Will take about 2 weeks to
get back to "normal" :) .

If you have friends that are CSA members, please email them (especially if
they are not working at the CSA this year) to tell them to check our blog
today or Thursday AM at: http://huntingtoncsa.blogspot.com

This email contains...

1. I'm sure the CSA needs help at 3:30pm and 5:30pm...see below
2. This week's list
3. Notes from the Farm - regarding the farm tour this weekend though I
hear it may rain this Satuday and have no idea if they will cancel or
postpone till Sunday...I will call about it tonight.


1. I'm sure the CSA needs help at 3:30pm and 5:30pm

If you're available...

A. Call 631-421-4864 up till 1pm on Thursday
B. Call 631-385-1079 from 3pm Thursday onward
C. Show up a little before 3:30 or 5:30 and ask if there is any help needed


2. This week's list

October 22, 2009
Week #27 (?)

1. Lettuce
2. Mizuna
3. Peppers, Sweet
4. Eggplant
5. Daikon
6. Potatoes, Sweet
7. Beans: Green and/or Wax

Herb Share - Oct 2B
Cilantro AND Dill


3. Notes from the Farm

Due to the impending heavy rains, our CSA fall farm tour - pumpkin
picking- was postponed until this Saturday, October 24th. This give all
those who couldn't attend another chance.

Reservations on our tractor pulled trailer riding tour are still needed.
If you had reserved for a specific time on the 17th, that will still be
your time unless you call to change or cancel. Please call the farm at
631-726-1900 from 9:30am to 4:30pm any day.

As a CSA member appreciation thank you, there will be NO CHARGE for one
pumpkin per person.

This is our first postponement of a CSA farm tour in 14 years!

So happy farm tour and Happy Halloween!

Organically Yours,
Farmer Bill (Halsey)

###

Thursday, October 15, 2009

Happy Autumn!



No news is good news (about me) but there’s LOTS of news below…number one being this weekend’s CSA tour at our farm (look under #7 Fun, Cool & Interesting Stuff)!



Someone was nice enough to return the numerous rubber bands we get during the season…please don’t! Sorry, but with insurance liability being what it is, the farm will not reuse rubber bands we would give them (along with plastic bags and the paper containers we get Tomatoes, etc in – caveat on that one…they will take the Tomato containers IF they are PRISTINE and I can be the judge of that J ).



Question…did any of you guys see an article in Newsday (or wherever) about neighborhood complaints about people picking up vegetables from someone’s house? A CSA member mentioned it last week and I looked online in Newsday but couldn’t find it. I’m thinking it’s about a CSA pickup site and am curious as to which one, where and what happened!



Last Chance for Slow Food USA’s membership special!! Today, October 15th is the LAST day to join FOR ANY AMOUNT (I’ll assume till midnight)!
Give more if you can, less if you can't…a donation of any size to Slow Food USA will make you a member. Membership rates will return to $60 on October 16th.
So Donate Now and Become a Member: http://tinyurl.com/muwdec

If you don’t know about Slow Food…

http://www.slowfoodusa.org/

CSA member, Ann Rathkopf, started the Huntington Chapter. In our neck of the woods the Slow Food Chapters are…Huntington, Sag Harbor & NYC. Go Ann!



This email includes…



1. Your CSA needs you! The CSA could use THREE (3) people from 3:30pm to 5:30pm and THREE (3) folks from 5:30 to 7:30pm

2. It’s time to weigh our food!

3. This week’s list (subject to change…farming is like that)

4. SAVE THE BUTTERNUT SQUASH SEEDS!!!

5. What to do if you’re running late???

6. Support Organic Baby Food and Vote!

7. Fun, Cool & Interesting Stuff

8. Farmer’s use vending machines to sell produce!

9. For every piece of good news…

10. And now for something completely different J …



1. Your CSA needs you! The CSA could use FIVE (5) people from 3:30pm to 5:30pm and THREE (3) folks from 5:30 to 7:30pm



A. Reply to this email before 1pm today

B. Call before 1pm today – 631-421-4864

C. Call after 3pm today– 631-385-1079

D. Show up a little before 3:30 or 5:30pm to see if there are still slots to be filled




2. It’s time to weigh our food!



Yup! It’s that time of year. Sounds easy right? Put food in the scale and weigh it, right? Not exactly the case.



1. Bring your reading glasses if you need them OR have the person by the scale read it for you

2. Most important…PLEASE ERR ON THE SIDE OF BEING WEIGHING UNDER THE AMOUNT RATHER THAN OVER THE AMOUNT GIVEN!!!!



I can’t emphasize this enough. All we need is a few people thinking that it’s no big deal to be a smidge over the amount and….it is! Just think about it…1 oz…what’s that? Two Green Beans? So what???? Ok…we have 92 CSA members and if 32 of them go over by that 1 oz that adds up to 2 pound and it may mean that one or two people don’t get ANY Beans at the end of the night. Serves them right for coming late, huh? That’s not how the CSA works. Everyone paid the same amount to receive the same amount of food so it’s up to each one of us to make sure that happens.

3. Please don’t drop the scales…the top sometimes sticks to the bottom and lifts it up when you’re getting your food out of the measuring bowl and so the bottom then drops on the floor and breaks…just be aware and please be careful…thanks!

4. There will be a plastic bag in the scale…don’t take it with you! We use it to keep the vegetables from falling out of the bowl and, believe it or not, keep the weight consistant. Different plastic bags weigh different amounts. So, weigh it in the bag that’s in the scale and then dump the food into your own bag/basket/carrier. Thanks!

5. You’ll see a piece of tape on the part of the scale with the numbers on it. All you have to do is make sure the red line of the scale doesn’t go behind the tape so you can’t see it. Also, you have to stand directly in front of the scale (which should have the correct amount centered to the front of the table) because if you stand to the side…you can still see the red line but you’re going over the correct amount.



3. This week’s list (subject to change…farming is like that)…



October 15, 2009

Week #26



1. Lettuce

2. Carrots

3. Broccoli Rabe/Raab/Rape (all the same thing)

4. Pepper, Sweet

5. Scallions

6. Potatoes, Sweet

7. Beans: Green (mostly?)



Total Items: 7 (?)



4. SAVE THE BUTTERNUT SQUASH SEEDS!!!!



Our farmer needs the seeds from the Butternut Squash we got last week to grow more Butternut Squashes next year. He can’t buy more of these because these are unique. They are adapted to his farm and they are a natural hybrid of a disease resistant variety that barely survived this year’s lousy weather…but they did survive.



If you don’t save them properly…they will be thrown out so please follow these simple instructions so your efforts don’t go to waste…



1. Rinse in water and get all the gunk off the seeds

2. Pat dry with a towel or paper towels and place on a metal cookie sheet or in a Pyrex baking dish or a cutting board…DO NOT DRY ON NEWSPAPER OR PAPER TOWELS*

3. Keep in a dry, warm place till they are completely dry…and when you think they are dry…leave for another week…it won’t hurt them and better overly dry than not dry enough

4. Return in a paper bag…plastic if you must BUT if they’re in a plastic bag and not dry enough they will get moldy and can’t be used

5. Do not dry by putting them in your microwave or oven…this has happened in the past and it kills the seeds so they won’t grow when planted



*Why not on paper towels or newspaper? Farmer Bill is concerned about the paper having an effect on the seeds germinating and/or getting in the way of being a healthy plant…some paper towels have chlorine in them, etc. He doesn’t want to take any chances.



5. What to do if you’re running late???



It happens…you’re planning on making it to the CSA and something happens…I think they call it life.



So, what can you do if you don’t want to miss the CSA pickup (or die trying to get there at the speed of…very fast)?



A. Call the UUFH Hall Phone (631-385-1079) no later than 7:30pm and see (if you won’t be too late) if someone can wait for you. We’re usually cleaning up till about 8pm but are often out earlier

B. Call the UUFH Phone (631-385-1079) no later than 7:30pm and have your fellow CSA members pack a bag for you and you can pick it up at CSA member Debbie Greenwood’s house (on a bench by her front door). Debbie’s address is 2 Recreation Lane…so easy! Go down Lovers Lane (if you walk out of the UUFH and look to your right, you’re looking up Lovers Lane) to the first left turn, go down three blocks & it’s the last house on the left (not scary at all…movie reference you’ll get…or not) and you can’t go any further without turning left or right. Pull into the driveway and please be careful of wandering pets in the driveway…

http://www.mapquest.com/maps?city=Huntington&state=NY&address=2+Recreation+Lane&zipcode=11743



C. Do you know at least two other CSA members? If not, I’ll be emailing about that next week. Get at least two other CSA members’ contact info so if you’re in a spot, you can contact them to get your food for you and they could hold it till the next day or whatever you arrange.



Keep the UUFH Hall Phone number in whatever you need to make sure you have it AT ALL TIMES! It could come in handy. However, only use it on Thursdays between 3pm and 8pm otherwise whoever picks up may have NO IDEA what the heck you’re talking about.



6. Support Organic Baby Food and Vote!



Ran across this contest where you can vote for an organic baby food company that also feeds hungry children in Africa (watch the video for details) and they’ll get mucho dinero…



http://shinealight.ivillage.com/



7. Fun, Cool & Interesting Stuff



Saturday, October 17th



9:30am, 11am, 12:30pm and 2pm



Green Thumb Farm Annual CSA Pumpkin Picking Tour

Rt 27

Water Mill, NY

Reservations: 631-726-1900 (call between 9:30am to 4:30pm)

Cost: $1



This is your last chance to tour the farm this season and Farmer Bill and his family hopes you can come if you didn’t make it in June (or even if you did)! RESERVATIONS ARE REQUIRED (though I’m sure you could call the farm at 9:30am and still make the 11am tours on IF there’s still room). It’s for CSA members and their immediate family only (if you’re sharing with someone, you must use the name of the person on the sign-in sheet and only ONE family can attened). It will be a tour on a tractor driven wagon filled with hay so seating is limited. RAIN OR SHINE (they have to work in the rain so why can’t you visit when it’s raining…we get the easier of the deal J ). There will be a $1 charge for the Pumpkin picking as Green Thumb Farm does not grow these Pumpkins but purchase them from a local farmer..


Sunday, October 25th



12:30pm



Wildman Foraging Tour

Sunken Meadow Park

Kings Park

For more info & reservations:

www.wildmanstevebrill.com

914-835-2153

$15 - Adults, $10 - younger than 12



If you've never been...you should treat yourself to go at least once. If you've gone...you know why you want to check this out!



Sunday, November 1st



11:45pm



Wildman Foraging Tour

Muttown Preserve

East Norwich

For more info & reservations:

www.wildmanstevebrill.com

914-835-2153

$15 - Adults, $10 - younger than 12



If you've never been...you should treat yourself to go at least once. If you've gone...you know why you want to check this out!



Saturday, November 7th



Noon – 2 pm



A Vegetarian Thanksgiving
The Viking Cooking School in Garden City presents Eating Green with Bhavani Jaroff

For more information and to register: http://www.vikingcookingschool.com


Eating a diet centered more around vegetables and less on meat is healthier for our bodies and for the environment, but making the transition can be a challenge. Bhavani Jaroff of iEat Green, has designed a series of classes to help you in that transition, and to inspire the creative, health conscious, but flavor-seeking chef in us all. All of the ingredients used will be organic and local, whenever possible.



Sunday, November 8th



2pm to 5pm



Nose to Tail Eating: Lamb Butchering - Demo, Tasting, and Auction Presented by Slow Food NYC
The Institute for Culinary Education (ICE)

50 West 23rd St

Manhattan
Tickets: Slow Food Members - $55 / Non-members - $75 , available ONLY on-line at http://www.brownpapertickets.com/event/76318
(Note, please DO NOT contact ICE about tickets for this event. )



See Master Butcher Rudi Weid break down the carcass of a 110 lb sustainably and humanely raised lamb (straight from the pastures of Three Corner Field Farm in Shushan, N.Y.) into primals, sub-primals, and, ultimately, into roasts, chops, and miscellaneous cuts, like organ meat and stewing meat. In the age of "boxed" and vacuum packaged meat, this is a truly unique opportunity.

As Master Butcher Rudi wields his knives from head to hind quarter, he will discuss each section, muscle, and cut and you will enjoy another lamb, roasted, seared, and grilled, accompanied by New York State wine specially selected for the occasion. When Rudi is done, you will have opportunity to bid on cuts to take home. (Cash and checks will be accepted.) Proceeds from this event will benefit the Slow Food NYC Harvest Time program of good food education at schools in East Harlem, on the Lower East Side, and in Williamsburg.



Saturday, Nov 21st


11am to 6pm


Green Living Expo

Suffolk County Community College

Brentwood Campus
Sports/Exhibition Complex

101 Crooked Hill Road

Brentwood, NY 11717
For more info:

http://www.greenlivingexpoli.com/

http://www.greenlivingexpoli.com/schedule.html

$10.00 (under 12 years old free)



The Green Living Expo is a 2-day event designed to provide Long Island residents and business owners with the information they need to support a greener way of life here on Long Island. “Green Living” is a new concept for many Long Islanders, for others it has been a way of life for years. Regardless of which category you fall into, being “green” is a notion that has firmly taken root in our society.

The Green Living Expo will be the catalyst between businesses, organizations, and consumers looking for information, inspiration, and innovation. It will provide information to help move us in the direction of a lifestyle that is both economically viable and ecologically sound.

The Green Living Expo will have two full days of programming to make the event both educational and fun. Speakers have been selected for their passion, commitment, innovation, and authority on their “green” topic. There is no additional fee required to attend the programs/lectures/classes.



Sunday, Nov 22nd



11am to 5pm



Green Living Expo

(see Saturday, Nov 21st)



Tuesday, December 8th, 2009



7-9 pm



Holiday Baking with Whole Grains

The Viking Cooking School in Garden City presents Eating Green with Bhavani Jaroff

For more information and to register: http://www.vikingcookingschool.com


Eating a diet centered more around vegetables and less on meat is healthier for our bodies and for the environment, but making the transition can be a challenge. Bhavani Jaroff of iEat Green, has designed a series of classes to help you in that transition, and to inspire the creative, health conscious, but flavor-seeking chef in us all. All of the ingredients used will be organic and local, whenever possible.


8. Farmer’s use vending machines to sell produce!


How cool is this? Imagine this in public schools!

http://www.mnn.com/food/farms-gardens/stories/farmers-use-vending-machines-to-sell-produce


9. For every piece of good news…



http://www.chicagotribune.com/health/chi-leafy-greens-safety-07-oct07,0,5313229.story



Mark my word…pieces like this are preparation for the public accepting all food being irradiated (and or chlorinated) to kill anything considered a bacteria or pathogen. Of course, not all bacteria is bad and not all pathogens will make us ill. Irradiation (and chlorine treatment) will also destroys nutrients that make food worth eating in the first place AND especially with meat products, irradiation produces new chemicals compounds that have never existed before, aren’t tested for short or long term health problems and some are already suspected of being carcinogens. These are both expensive and questionable excuses for not being clean.


What’s the answer?


1. Wash your food in plain water for 20 seconds (singing “happy birthday” twice should do it)…veggie wash not needed (according to a study done by Cornell University)

2. Know where your food is coming from (if you’re a CSA member and buying from Dines Farm you already do)

3. Require the USDA to enforce rules and regulations for inspection and cleaning up food operations, insisting that the USDA keep track of where food is coming from so when an outbreak occurs they know where it happened (for the most part these days they are clueless) & requiring food corporations to be more open to inspections and being able to inspect their record keeping, and insist that our government spend the money needed for additional inspectors and testing to get the job done



10. And now for something completely different J …

I stumbled upon this recently…(and can anyone translate what the heck she’s singing about…besides Potatoes J …it’s in Italian)…



My Name is Potato – Rita Pavone - 1977

http://www.youtube.com/watch?v=gdXfML9gUmU

If you’re curious to know who the heck this woman is…

http://www.last.fm/music/Rita+Pavone/+wiki



###

Monday, October 12, 2009

CSA - Dines Farm Pre-Order info for Oct 15th pickup AND for Thanksgiving

Greetings!



If you’re a vegan/vegetarian, consider emailing this to your meat eating friends & family.



If you do eat meat, read on, and also consider forwarding this to potentially interested friends and family to support our other local farmer at the CSA, Jay Dines of Dines Farm.



It’s getting kinda chilly for BBQs but I know some hardcore grillers are out there in the snow! There are family gatherings all year long and it’s time to start thinking about Turkeys so what’s better than celebrating with Hot Dogs, Hamburgers, Steaks and Ribs, etc from Dines Farm. You need to pre-order to make sure that when you show up at the CSA this week, Dines Farm hasn’t run out of what you want.



ALSO, if you want larger quantities of something PLEASE pre-order as one person can deprive everyone else of Hot Dogs, Ribs, Hamburgers, etc for the week (it’s been happening lately).



If you’ve never seen it, or it’s been a while, here’s the NY Times article about their Hot Dogs…

http://www.nytimes.com/2006/07/05/dining/05dog.html





When: Please email your order by 12pm, noon, Tuesday, October 13th.. Allow more time for special requests.





HOW TO PRE-ORDER FOR DINES FARM…



Email your order to: dinesfarms@gmail.com

In this email you MUST include:

Your name

Your phone number

Huntington CSA

Otherwise the farm won't know WHO placed the order, WHERE TO CALL in case you're running late or haven't shown up (it happens...people forget) and WHERE the order should end up.



You should get a confirmation email. If you don't, call Larry to check on your order (914-403-5828). Also, call Larry if you have any questions or need help placing your order.


Payment is made when you pick up your order this week. Acceptable for payment are cash, a check, or a debit/credit card.




What:



Prices are per pound or as designated.

Prices are subject to change due to our increased costs for petroleum products and animal feed.



If you don't see something you're looking for...PLEASE ASK!




CHICKEN


Eggs: Brown OR White, Extra Large ($3.50 per Dozen)



Breasts, Boneless ($7.00)

Chicken, Ground ($4.99)

Chicken, Whole ($3.50)

Leg & Thigh Quarters ($3.50)

Thighs, Boneless - Marinated ($6.00)

Thighs, Boneless - Plain($4.99)



Sausage, Chicken ($7.99 per pound)

Breakfast, Maple

Garlic & Sage

Italian, Hot

Italian, Sweet

Additional flavors will be available in the future (or ask)





DUCK



Breast ($13.00)

Whole ($5.50)





LAMB (as available)

Chops ($14.00)

Ground ($6.50)

Leg-of-Lamb, Bone In ($7.00)

Leg-of-Lamb, Boneless ($9.00)

Stew ($6.00)



PORK

Bacon ($6.00)

Chops, Pork Loin - Boneless ($7.00)

Roasts, Pork Loin - Boneless ($7.00)

Spare Ribs ($6.00)




BEEF

Cocktail Franks - All Beef ($6.50)

Ground Beef ($5.00)

Hot Dogs - All Beef ($6.50)

Steaks:

NY Strip - Boneless ($13.00)

Rib Eye - Boneless ($12.00)

Stew Meat ($6.00)



Other cuts are available - PLEASE ASK!



THANKSGIVING TURKEYS

Available from 12 to 25 lbs ($4.99)

When ordering, you must include the size you want in your email but please be aware that there may be as much as a 3 lb variation in size…we do the best we can to get the size you want.

Order as early as possible as there are only so many and when they are gone, they’re all gone. Turkeys will be allocated in the order we receive the orders.



Why: The better business is for Dines, the more likely they will continue to travel from Albany to Huntington. Please spread the word amongst family and friends as you don't have to be a CSA member to buy from Dines Farm!



###

Thursday, October 8, 2009

Green Thumb CSA - Huntington Weekly Reminder - October 8, 2009

Happy Autumn!



Just got over cold/flu and today a big tree branch has fallen on the power lines in front of my house (though still attached to the tree)…still waiting for LIPA to help though Town & Police have been here already. If branch breaks off, power lines will go down (this is about 10 feet from my front door) and then fire dept will be called. Jeez! Maybe next week will be uneventful (please??? J ).



LAST CALL FOR HONEY!!!

This is the last week we’re taking Honey Orders.

Keep in mind it’s a great stocking stuffer for the upcoming holidays!

$10 for a 12 oz glass jar of NY biodynamically raised Wildflower Honey from the daughter of our farmer, Bill Halsey. The hives are in the Adirondacks by the Vermont border.

Bring your money (cash or a check made out to Halseys Green Thumb Farm) in an envelope with your name and phone number on it and the number of jars you want.





This email includes…



1. Your CSA needs you! The CSA could use FIVE (5) people from 3:30pm to 5:30pm and THREE (3) folks from 5:30 to 7:30pm

2. This week’s list (subject to change…farming is like that)

3. SAVE THE BUTTERNUT SQUASH SEEDS!!!





1. Your CSA needs you! The CSA could use FIVE (5) people from 3:30pm to 5:30pm and THREE (3) folks from 5:30 to 7:30pm



A. Reply to this email before 1pm today

B. Call before 1pm today – 631-421-4864

C. Call after 3pm today– 631-385-1079

D. Show up a little before 3:30 or 5:30pm to see if there are still slots to be filled







2. This week’s list (subject to change…farming is like that)…



October 8, 2009

Week #25



1. Lettuce

2. Pak Choi, Red

3. Broccoli

4. Pepper, Sweet

5. Leeks

6. Arugula

7. Beans: Green AND/OR Wax/Yellow AND/OR Dragon Tongue AND/OR Cranberry (shelling)

8. Squash, Summer



Total Items: 8 (?)



Herb Share – Oct 1A



Chives AND Parsley, Italian Flat Leaf







3. SAVE THE BUTTERNUT SQUASH SEEDS!!!!



Our farmer needs these seeds from the Butternut Squash you got last week to grow more Butternut Squashes next year. He can’t buy more of these because these are unique. They are adapted to his farm and they are a natural hybrid of a disease resistant variety that barely survived this year’s lousy weather…but they did survive.



If you don’t save them properly…they will be thrown out so please follow these simple instructions…



1. Rinse in water and get all the gunk off the seeds

2. Pat dry with a town or paper towels and place on a metal cookie sheet or in a Pyrex baking dish or a cutting board…DO NOT DRY ON NEWSPAPER OR PAPER TOWELS

3. Keep in a dry, warm place till they are completely dry…and when you think they are dry…leave for another week…it won’t hurt them and better overly dry than not dry enough

4. Return in a paper bag…plastic if you must BUT if they’re in a plastic bag and not dry enough they will get moldy and can’t be used

5. Do not dry by putting them in your microwave or oven…this has happened in the past and it kills the seeds so they won’t grow when planted



###

Thursday, October 1, 2009

CSA-Huntington 10-1-2009

Happy Autumn!



Computer back…Wifi still not working…internet connection spotty so I’ll make this fast before it decides to disconnect again!



This email includes…



1. Your CSA needs you!

2. This week’s list (subject to change…farming is like that)







1. Your CSA needs you! The CSA could use THREE (3) people from 5:30pm to 7:30pm…



A. Reply to this email before 1pm today

B. Call before 1pm today – 631-421-4864

C. Call after 3pm today– 631-385-1079

D. Show up a little before 5:30pm to see if there are still slots to be filled







2. This week’s list (subject to change…farming is like that)…



October 1, 2009

Week #24



1. Lettuce

2. Tat Soi

3. Squash, Winter: Butternut

4. Pepper, Sweet

5. Eggplant

6. Parsley OR Mint

7. Beans: Green

8. Husk Tomatoes (I think he means what’s also called a Ground Cherry…as well as Cape Gooseberries and Strawberry Tomatoes…Tomatillos are also considered Husk Tomatoes but I don’t think that’s what’s showing up today)*

9. Squash, Summer



Total Items: 9 (?)



*Raw in a salad or, believe it or not, in cereal (if they are orange or yellow…if they are more greenish they are tangier and go better in savory preparations)

http://www.tradewindsfruit.com/ground_cherry.htm

http://tastingtable.com/entry_detail/chicago/595/Ground_cherries_are_the_seasons_best-tasting_identity_crisis.htm

http://en.wikipedia.org/wiki/Physalis

http://www.territorialseed.com/product/3988/66

http://veganyumyum.com/2008/09/ground-cherry-cupcake-pies/

http://ourhomeworks.com/2009/08/16/pineapple-ground-cherry-salsa/

http://blog.kitchentherapy.us/2009/08/ground-cherry-salsa/



###