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Wednesday, April 28, 2010

Happy spring!

New Membership Alert!
We now have only 5 spots left to fill for the Spring Session of the CSA, and then about another 50+ to fill the CSA for the year (that begin pickups on June 3rd). If each of us either knows one person who might be interested in the CSA this year (friend/neighbor/relative/co-worker), or could just suggest a person to contact, OR a place to leave fliers and/or a group to contact to do a talk on eating local/organic/CSAs…we could fill up the CSA tout suite (my name IS suzanne for a reason  )! So, attached is the new person contract and CSA brochure in case it might come in handy.

The event I tabled at for Earth Day on April 21st at Underwriter Labs was nice! We may be getting at least one new member from the event which I will be following up on. It was the first one they ever had and I’ve been invited back if they do it next year (they are planning on it). I spoke to a number of people about all the topics l love…local/organic food/wine, healthy eating, healthy babies, organic gardening, local farms, greenmarkets, etc.

The best laid plans…never made it to the Green Expo as I needed the entire weekend to recover from the past two weeks of CSA frenzy. Did anyone go? I’m curious as to how attendance was and what it was like. I wonder if it will be a once a year thing or if they’ll try it again in the fall like they did last year (though the attendance in the fall was not good…I think it was too close to Thanksgiving or something like that…I remember thinking it was bad timing eventwise).

This email includes…
1. Your CSA needs YOU! WE HAVE NO ONE SCHEDULED TO WORK ON THE LATE SHIFT!!! We are looking for THREE (3) people to be at the CSA from 5:30 to 7:30pm this week.
2. What you’re getting at the CSA this week (subject to change without notice…farming is like that!)
3. BRING BAGS!
4. Event Calendar
5. Suggestions on how to cook all this new food
6. What you actually got last week
7. Cool Kale Recipe…how timely!


1. Your CSA needs YOU! WE HAVE NO ONE SCHEDULED TO WORK ON THE LATE SHIFT!!! We are looking for THREE (3) people to be at the CSA from 5:30 to 7:30pm this week.


If interested, please respond to this email before 1pm Thursday OR call 631-421-4864 till 1pm Thursday OR call the CSA at 631-385-1079 after 3pm Thursday OR just show up a little before 5:30pm at the CSA and offer to work if help is still needed. You can even ask if help is needed at 3:30pm as you never know!



2. What you’re getting at the CSA this week (subject to change without notice…farming is like that!)

April 29, 2010
Week #2

1. Chives
2. Asparagus
3. Greens, Collard OR Kale
4. Kale Raab (Rabe/Rape…all the same thing) OR Sprouting Broccoli, Red
5. Greens, Turnip
6. Greens, Mustard: Red
7. Beans, Black Turtle: dried
Total Items: 7



3. BRING BAGS!

What more can you say about this?

At the CSA, we bag our own food. I’d suggest to bring a selection of plastic bags (especially for things that are dripping wet like Lettuces and other Greens which we get later in the season when they are picked from out in the fields…as opposed to the greenhouse where they are probably coming from now) AND paper bags (for things that don’t like plastic like Tomatoes…the moisture that plastic attracts will make them rot faster).

Keep a stash of bags in every vehicle you own, and replenish when the stash gets low! That way you’ll never be without. AND, if anyone is picking up for you…please tell them about needing bags!



4. Fun, Cool & Interesting Stuff to Do (new events added weekly)

If you don’t mind trekking into the city, these are two email lists to get on that have a lot of very cool food-based (local/organic) events…
http://brooklynbased.net/
http://www.eatingintranslation.com/


Thursday, April 29th

7:30pm

The End of the Line
Cinema Arts Centre
423 Park Ave
Huntington, NY
Cinema Members: $9/ General Public: $13 (partial proceeds will benefit the NY Coalition for Healthy School Food www.healthylunches.org )
For more info and to purchase advance tickets:
http://www.cinemaartscentre.org/reel_to_reel1.html#endline

A wake-up call to the world, The End of the Line is the first major documentary to reveal the impact of over-fishing on our oceans and the profound implications of a future without fish. The guest speaker is Carl Safina, Author & Founding President of Blue Ocean Institute, Cold Spring Harbor. Dr. Carl Safina brought ocean conservation into the environmental mainstream. His hundred-plus publications and award-winning books include Song for the Blue Ocean and Voyage of the Turtle. He’s been profiled by the New York Times, Nightline, and Bill Moyers. His awards include a Pew Fellowship, Lannan Literary Award, John Burroughs Medal, and a MacArthur Prize, among others. www.blueocean.org . Reception with refreshments sponsored by Whole Foods.



Wednesday, May 5th

4pm to 8pm

4th Annual Brooklyn Uncorked
BAM Café
30 Lafayette (at Ashland Pl)
Ft Green, Brooklyn
$40 (or pay $50 and get a subscription to one of the “Edible” magazines)
An early session open to the food and wine trade. Trade should RSVP to event director Samantha Seier, sam.edible@gmail.com.
For more info and to buy tickets:
http://www.eventbee.com/view/edible/event?eid=703719202


Brooklyn Uncorked, the unforgettable coming-together of winemakers and food artisans from opposite ends of Long Island, isn’t just about eating and drinking. It’s about community

Nearly 50 wineries lie just 70 miles east of New York City in the ocean-tempered climate and rich soils of Long Island’s Hamptons and North Fork. For four decades, this wine country has been nurturing grapes and crafting wines that today show up at wine shops and restaurants from Montauk to Manhattan, and can also be enjoyed at tasting rooms amidst rows of vines a stone’s throw from farmstands, seafood shops, B&Bs and all the East End gastronomic experience has to offer.

At the fourth annual Brooklyn Uncorked, on May 5, some very happy attendees will stroll the halls of the Brooklyn Academy of Music while imbibing Long Island wines and noshing samples from Edible’s curated list of Gotham restaurants, bakers and other food artisans. Many participating wineries will feature rosé releases to highlight winery participation in the May 2010 Run for the Rosés benefit for CancerCare, a national non-profit offering free social services to individuals with cancer as well as to their family members

The Long Island wine is the main draw, of course. But it doesn’t go unpaired. Among the tables of vintners bearing bottles made from grapes grown just a day’s drive away are selected comestibles from the very food-focused boroughs. Among those creating dishes are Tanoreen, DuMont, Dressler, Txikito, Gramercy Tavern, Palo Santo, Stinky Bklyn, Savoy, D. Coluccio & Sons, Tipsy Parson, Liddabit Sweets, Watty & Meg, Good Fork, Orwasher’s Bakery, Katchkie Farm, Great Performances and Dallis Coffee. That’s a whole evening of food and wine for just $40 (or $50 with an Edible subscription).

Among those wineries that will be pouring are Baiting Hollow Farm Vineyard, Bedell Cellars, Bouké, Brooklyn Oenology, Castello di Borghese, Channing Daughters Winery, Clovis Point, Corey Creek Vineyards, Croteaux Vineyards, Gramercy Vineyards, Grapes of Roth, Jamesport Vineyards, Long Island Merlot Alliance, Macari Vineyards & Winery, Martha Clara Vineyards, The Old Field Vineyards, Palmer Vineyards, Raphael, Roanoke Vineyards, Sherwood House Vineyards, Shinn Estate Vineyards, Suhru Wines, Waters Crest Winery, Wölffer Estate. In addition, the New York Wine Stand, a program of the New York Wine and Grape Foundation and Pride of New York, to feature New York wines at city Greenmarkets, will sample Empire State rieslings.

Brooklyn Uncorked is produced by Edible Brooklyn, along with its sister publications, Edible Manhattan and Edible East End, with support from the Long Island Wine Council and the New York Wine and Grape Foundation.


Saturday, May 8th

1pm to 4pm

Wildman Steve Brill
Muttontown Preserve
4 Muttontown Lane
East Norwich, NY
Suggested Donation: $15, under 10 years old $10
For more info and to reserve a spot…
http://www.wildmanstevebrill.com/

If you’ve never experienced Wildman Steve Brill and you like eating locally and/or organically…this is a must! You will leave with interesting things to cook for dinner, and may start to look differently at the “weeds” that come up in your backyard. You MUST read his website carefully and follow the instructions if you are to maximize your experience by dressing properly and bringing what you need to bring on this adventure. I’ve been told he’s corny…well, that’s true…but he’s also brilliant, and knows about eating and foraging in the wild like nobody’s business. Since he’s a fairly recent father, the event is a family friendly experience.


Thursday, May 13th

5:30 to 7pm

An Evening of All-American Beer and Cheese
Nick & Toni’s Restaurant
East Hampton
$25
For more info and to make a reservation:
http://www.ediblemanhattan.com/edible-calendar/2010-05-13/an-evening-of-all-american-beer-and-cheese-at-nicktoni-s.htm

If you choose to stay for dinner after the tasting, you will receive a 15% discount.
Beer selections: Lighthouse Ale and Red Wagon from Fire Island Beer, selections from Greenport Harbor Brewing Company, selections from McNeill's Brewery in Brattleboro, Vermont, and Leelanau Brewing in Leland, Michigan, courtesy of American Beer Distributors.
Cheese offerings specially selected by Lucy Kazickas, owner of Lucy's Whey East Hampton, will feature American artisanal cheeses including Long Island's Mecox Bay Dairy and New England's Vermont Butter and Cheese.

Saturday, June 26th

Green Thumb CSA Member’s Annual Strawberry Farm Tour
Details to be announced


Saturday, August 13th to Sunday, August 15th

The 36th NOFA (Northeast Organic Farmer’s Association) Summer Conference
University of Massachusetts Amherst
N Amherst, MA
For more info and to register…
http://www.nofasummerconference.org/

Be there or be squarer than square! Featured speakers this year are Sally Fallon of the Weston Price Institute and Dr. Fernando Funes, father of the Cuban organic agriculture movement.


Saturday, September 4th

12:30pm to 3:30pm

Wildman Steve Brill
Sunken Meadow Park
Parking lot by the Sunken Meadow Bathhouse
Suggested Donation: $15, under 10 years old $10
For more info and to reserve a spot…
http://www.wildmanstevebrill.com/

If you’ve never experienced Wildman Steve Brill and you like eating locally and/or organically…this is a must! You will leave with interesting things to cook for dinner, and may start to look differently at the “weeds” that come up in your backyard. You MUST read his website carefully and follow the instructions if you are to maximize your experience by dressing properly and bringing what you need to bring on this adventure. I’ve been told he’s corny…well, that’s true…but he’s also brilliant, and knows about eating and foraging in the wild like nobody’s business. Since he’s a fairly recent father, the event is a family friendly experience.


Saturday, October 16th

Green Thumb CSA Member’s Annual Tractor-pulled Hayride & Pumpkin Picking Farm Tour
Details to be announced


Sunday, October 24th

12:30 to 3:30pm

Wildman Steve Brill
Sunken Meadow Park
Suggested Donation: $15, under 10 years old $10
For more info and to reserve a spot…
http://www.wildmanstevebrill.com/

If you’ve never experienced Wildman Steve Brill and you like eating locally and/or organically…this is a must! You will leave with interesting things to cook for dinner, and may start to look differently at the “weeds” that come up in your backyard. You MUST read his website carefully and follow the instructions if you are to maximize your experience by dressing properly and bringing what you need to bring on this adventure. I’ve been told he’s corny…well, that’s true…but he’s also brilliant, and knows about eating and foraging in the wild like nobody’s business. Since he’s a fairly recent father, the event is a family friendly experience.



5. Suggestions on how to cook all this new food

I’ll be writing about this periodically and asking for suggestions as well.

A. Look at the cookbooks you own!

You’d be amazed at what you probably have right under your nose. I often am  . Many people own The Joy of Cooking (any addition) and don’t use it. It’s a lot handier than one might think and has a lot of what we get at the CSA.

B. Buy this book!

One book I do recommend is “How to Cook Everything” by Mark Bittman. We keep a copy for reference at the CSA and again, it has MOST of what we get at the CSA but not everything (sorry Bittman). It’s a favorite on many top 10 cookbook lists of chefs and other food professionals.

C. Consider subscribing to Martha Stewart Living and/or Everyday Food

Both are very conscious of seasonal cooking/eating.

Glancing at the May issue of Living I saw the following ingredients in their recipes which you will be getting at the CSA…and that was glancing…
Arugula - Cilantro – Dill – Fava Beans – Melons - Mint – Parsley - Peas – Radishes – Rhubarb – Scallions – Strawberries – Tomatoes

Plus, I noticed a deal for Visa Signature cardholders to be able to subscribe to BOTH Living and Everyday Food for $22 on page 39 of the May Living issue!

D. Watch TV

There are a LOT of decent cooking shows on tv and you can look up their websites for more info and recipes…

America’s Test Kitchen
Chefs a Field
Christina Cooks (vegan)
Ciao Italia with MaryAnn Esposito
Delicious TV’s Totally Vegetarian (NJN tv)
Emeril Green (Planet Green Channel)
Everyday Food
Healthy Flavors (NJN tv)
Jacques Pepin…anything
Julia Child…anything
Lidia’s Italy
Mexico One Plate at a Time
Primal Grill with Steve Raichlen
Sara’s Weeknight Meals
The Victory Garden
Zonya’s Health Bites (NJN tv)

If you get the Veria Channel…
Chasing the Yum
Fed Up
Naturally Delicious
The Sweet Truth



6. What you actually got last week

April 22, 2010
Week #1

1. Leeks – 1 bunch - $3.50
2. Sprouting Broccoli: Red – 1 bunch - $2.50
3. Kale Raab (Rape/Rabe) – 1 bunch - $2.25
4. Greens, Turnip – 1 bunch - $2.25
5. Kale, Curly: Green – 1 bunch - $2.75
6. Greens, Mustard – 1 bunch - $2.50
7. Jerusalem Artichokes – 1 bag (.4 lbs) – $2.00
Total Items: 7
Total Amount: $17.75

(Our farmer charges us $16.50 per week so we’re already $1.25 ahead of what we paid for the year)



7. Cool Kale Recipe…how timely!

CSA member Lisa Fascilla sent me this email…

I am not sure about you, but every time I get Kale, I either drop it into a soup or sauté it with olive oil and garlic and add to pasta. Just received this email.... check out this recipe, it's from Dr. Weil's restaurant in AZ, very popular dish.

Although we all know how to cook, I found it interesting to watch the video. I will definitely give this recipe a try next time we get Kale....maybe with some grilled chicken on top? Hum.....
Enjoy, Lisa

http://www.drweil.com/drw/u/VDR00021/How-to-Make-Tuscan-Kale-Salad.html

You can download the recipe on this website. We DO get Lacinato Kale (usually in the fall) but any type can be substituted.

###

Wednesday, April 21, 2010

Happy Earth Day Huntington CSA!

Happy spring!

New Membership Alert!
We now have 13 spots left to fill for the Spring Session of the CSA, and then about another 60 to fill the CSA for the year that can begin pickups on June 3rd. For the first time EVER Farmer Bill told me today that I can call the farm late Wednesday night with new members for this Thursday. The first week of the CSA season he wants the number of members on Monday night, and the rest of the year it’s been Tuesday nights, NEVER Wednesday! That means, if you know anyone who wishes to start picking up this week, attached is a CSA brochure and new member’s contract, and if they drop off their checks and contract at the Cinema Arts Centre by 10pm tonight, they can start picking up at the CSA Thursday, April 22nd. IF anyone’s planning to do that, please have them email or call me to know to look for their paperwork.

Correction…Haley Wiggins was the only one representing Huntington at the farm last weekend. The Jeff that was there was not OUR Jeff but a Brooklyn CSA Jeff.

I’ll be tabling for the CSA at the Earth Day event at Underwriters Lab in Melville from 11am to 2pm. If you know anyone that works there, tell them to stop by the Green Thumb CSA – Huntington table and say hi! I should be right next to the Healthy Planet table. And, you may see me lurking around the Green Expo this weekend trying to network and troll for possible new CSA members. My home base will probably be at the Cinema Arts Centre table (where I may be helping them with membership as well).


This email includes…
1. Your CSA needs YOU! We are looking for ONE (1) person to be at the CSA from 5:30 to 7:30pm this week.
2. What you’re getting at the CSA this week (subject to change without notice…farming is like that!)
3. BRING BAGS!
4. Event Calendar
5. Suggestions on how to cook all this new food
6. Anyone looking for a job in Roosevelt or Bellport as a Farm Market Manager (or know anyone who would be?)

1. Your CSA needs YOU! We are looking for ONE (1) person to be at the CSA from 5:30 to 7:30pm this week.

If interested, please respond to this email before 1pm Thursday OR call 631-421-4864 till 1pm Thursday OR call the CSA at 631-385-1079 after 3pm Thursday OR just show up a little before 5:30pm at the CSA and offer to work if help is still needed. You can even ask if help is needed at 3:30pm as you never know!



2. What you’re getting at the CSA this week (subject to change without notice…farming is like that!)

April 22, 2010 (Earth Day)
Week #1

1. Leeks
2. Jerusalem Artichokes
3. Sprouting Broccoli - Red (we’ve never had these before…like small bunched Broccoli Florets?)
4. Kale Raab (Rabe/Rape…all the same thing), Red (also pretty new to the farm and the CSA though Farmer Bill says we had these last year)
5. Greens, Turnip
6. Greens, Mustard
7. Kale, Curley – Green
Total Items: 7 (? – not sure if any of these will be choices or not…ex – Turnip Greens OR Mustard Greens)


3. BRING BAGS!

What more can you say about this?

At the CSA, we bag our own food. I’d suggest to bring a selection of plastic bags (especially for things that are dripping wet like Lettuces and other Greens which we get later in the season when they are picked from out in the fields…as opposed to the greenhouse where they are probably coming from now) AND paper bags (for things that don’t like plastic like Tomatoes…the moisture that plastic attracts will make them rot faster).

Keep a stash of bags in every vehicle you own, and replenish when the stash gets low! That way you’ll never be without.



4. Fun, Cool & Interesting Stuff to Do (new events added weekly)

Thursday, April 22nd

7:30pm

Fresh
Cinema Arts Centre
423 Park Ave
Huntington
Cinema Members - $9, General Public - $13 (partial proceeds are going to benefit the NY Coalition for Healthy School Food www.healthylunches.org )
For details and to purchase advance tickets…
http://www.cinemaartscentre.org/reel_to_reel1.html#fresh

If you liked Food, Inc (or didn’t see it but wanted to), you should like Fresh. This movie celebrates the farmers, thinkers and business people across America who are reinventing our food system. Featured in the film are Joel Salatin (outspoken farmer and owner of Polyface Farms), Michael Pollan (author of the Omnivore’s Dilemna) and Will Allen (urban farmer and recipient of the 2008 MacArthur Genius Award). There will be a cooking demonstration by Chef Zane Smith of Cooking Zen http://www.cookingzen.com/ , a reception with music provided by Hypnosmoothie, and snacks provided by Whole Foods (they’re sponsoring this event and another film…End of the Line…about seafood). Oh yeah, and there’ll be a speaker…suzanne j zoubeck, founder of Green Thumb CSA – Huntington.


Saturday, April 24th

11am to 5pm

Green Expo
Suffolk Community College
Health, Sports & Education Center
1001 Crooked Hill Rd
Brentwood
FREE
For more info…
http://www.greenlivingexpoli.com/

Bring things to recycle or trade (see website), buy new & gently used stuff for kids (see website), cooking demos (one is gluten free!), lectures, events for children, learn about saving energy around your home, and what other environmental groups are doing in our neighborhoods! Huntington groups the Cinema Arts Centre and Slow Food Huntington will be there…stop by and say hello!


Sunday, April 25th

11am to 4pm

Green Expo (see Saturday, April 24th)


Thursday, April 29th

7:30pm

The End of the Line
Cinema Arts Centre
423 Park Ave
Huntington, NY
Cinema Members: $9/ General Public: $13 (partial proceeds will benefit the NY Coalition for Healthy School Food www.healthylunches.org )
For more info and to purchase advance tickets:
http://www.cinemaartscentre.org/reel_to_reel1.html#endline

A wake-up call to the world, The End of the Line is the first major documentary to reveal the impact of over-fishing on our oceans and the profound implications of a future without fish. The guest speaker is Carl Safina, Author & Founding President of Blue Ocean Institute, Cold Spring Harbor. Dr. Carl Safina brought ocean conservation into the environmental mainstream. His hundred-plus publications and award-winning books include Song for the Blue Ocean and Voyage of the Turtle. He’s been profiled by the New York Times, Nightline, and Bill Moyers. His awards include a Pew Fellowship, Lannan Literary Award, John Burroughs Medal, and a MacArthur Prize, among others. www.blueocean.org . Reception with refreshments sponsored by Whole Foods.


Saturday, May 8th

1pm to 4pm

Wildman Steve Brill
Muttontown Preserve
4 Muttontown Lane
East Norwich, NY
Suggested Donation: $15, under 10 years old $10
For more info and to reserve a spot…
http://www.wildmanstevebrill.com/

If you’ve never experienced Wildman Steve Brill and you like eating locally and/or organically…this is a must! You will leave with interesting things to cook for dinner, and may start to look differently at the “weeds” that come up in your backyard. You MUST read his website carefully and follow the instructions if you are to maximize your experience by dressing properly and bringing what you need to bring on this adventure. I’ve been told he’s corny…well, that’s true…but he’s also brilliant, and knows about eating and foraging in the wild like nobody’s business. Since he’s a fairly recent father, the event is a family friendly experience.


Saturday, June 26th

Green Thumb CSA Member’s Annual Strawberry Farm Tour
Details to be announced


Saturday, September 4th

12:30pm to 3:30pm

Wildman Steve Brill
Sunken Meadow Park
Parking lot by the Sunken Meadow Bathhouse
Suggested Donation: $15, under 10 years old $10
For more info and to reserve a spot…
http://www.wildmanstevebrill.com/

If you’ve never experienced Wildman Steve Brill and you like eating locally and/or organically…this is a must! You will leave with interesting things to cook for dinner, and may start to look differently at the “weeds” that come up in your backyard. You MUST read his website carefully and follow the instructions if you are to maximize your experience by dressing properly and bringing what you need to bring on this adventure. I’ve been told he’s corny…well, that’s true…but he’s also brilliant, and knows about eating and foraging in the wild like nobody’s business. Since he’s a fairly recent father, the event is a family friendly experience.


Saturday, October 16th

Green Thumb CSA Member’s Annual Tractor-pulled Hayride & Pumpkin Picking Farm Tour
Details to be announced


Sunday, October 24th

12:30 to 3:30pm

Wildman Steve Brill
Sunken Meadow Park
Suggested Donation: $15, under 10 years old $10
For more info and to reserve a spot…
http://www.wildmanstevebrill.com/

If you’ve never experienced Wildman Steve Brill and you like eating locally and/or organically…this is a must! You will leave with interesting things to cook for dinner, and may start to look differently at the “weeds” that come up in your backyard. You MUST read his website carefully and follow the instructions if you are to maximize your experience by dressing properly and bringing what you need to bring on this adventure. I’ve been told he’s corny…well, that’s true…but he’s also brilliant, and knows about eating and foraging in the wild like nobody’s business. Since he’s a fairly recent father, the event is a family friendly experience.



5. Suggestions on how to cook all this new food

I’ll be writing about this periodically and asking for suggestions as well.

A. Look at the cookbooks you own!

You’d be amazed at what you probably have right under your nose. I often am  . Many people own The Joy of Cooking (any addition) and don’t use it. It’s a lot handier than one might think and has a lot of what we get at the CSA.

B. Buy this book!

One book I do recommend is “How to Cook Everything” by Mark Bittman. We keep a copy for reference at the CSA and again, it has MOST of what we get at the CSA but not everything (sorry Bittman). It’s a favorite on many top 10 cookbook lists of chefs and other food professionals.

C. Consider subscribing to Martha Stewart Living and/or Everyday Food

Both are very conscious of seasonal cooking/eating.

Glancing at the May issue of Living I saw the following ingredients in their recipes which you will be getting at the CSA…and that was glancing…
Arugula - Cilantro – Dill – Fava Beans – Melons - Mint – Parsley - Peas – Radishes – Rhubarb – Scallions – Strawberries – Tomatoes

Plus, I noticed a deal for Visa Signature cardholders to be able to subscribe to BOTH Living and Everyday Food for $22 on page 39 of the May Living issue!


6. Anyone looking for a job in Roosevelt or Bellport as a Farm Market Manager (or know anyone who would be?)

Sustainable Long Island is looking to hire two Farmers Market Managers, part-time, seasonal (30 hours per week, approximately 7 months) to manage markets in Roosevelt and Bellport. Applications for the positions are due by next Thursday and the jobs will begin in mid-May. If you would like to receive a pdf the complete job description, please send me an email and I’ll forward it to the appropriate person.

###

Monday, April 19, 2010

1st CSA of 2010 on Earth Day!

Happy spring!

If you haven’t gotten an email saying otherwise, your paperwork was received.

This email includes…

1. Your CSA needs you! We are looking for ONE (1) person from 3:30 to 5:30pm and TWO (2) people to work from 5:30 to 7:30pm this Thursday, April 22nd (next week we’re looking for THREE people from 5:30 to 7:30pm)
2. What’s Up at the Farm
3. Dines Farm order due Tuesday at noon
4. There are 10 spots left for the Spring session



1. Your CSA needs you! We are looking for ONE (1) person from 3:30 to 5:30pm, and TWO (2) people to work from 5:30 to 7:30pm this Thursday, April 22nd (next week we’re looking for THREE people from 5:30 to 7:30pm)

If you’re available this week…respond to this email or phone (631-421-4864) till 1pm on Thursday. For next week, email CSA Work Co-Ordinator, Judi at JSoehren@gmail.com



2. What’s Up at the Farm

Report from CSA Closing staff member, Haley Wiggins, who attended a CSA Core Group Farm Tour last Saturday, April 17th, along with CSA Computer Wizard, Jeff Tanenbaum. suzanne would have gone but too much computing during this CSA organizing frenzy laid her low over the weekend.

Me and the kids made it out and we were joined by Jeff, and three other adults plus two little girls from Brooklyn. It was great! Bill gave us a tour of all the fields, and told us what everything is and was going to be. We sampled some greens along the way - Garlic Chives - all kinds of Kale. We should be getting some of that Kale this week…and Kale Rabe (is that right? *). Let me tell you, the Brooklyn Green Thumb CSA is very jealous that we get shares in April, and they don't start till June ! We also toured the greenhouses and saw all the Herbs, Tomatoes and all that beautiful Lettuce. It's going into the ground soon. The kids had a great time in the mud! And loved the animals! Everything is getting an early start and a lot of stuff lasted the winter out in the fields from all the snow insulation so let’s hope for a full bounty this year!!!

*Yes, Haley it is…Kale Rabe (Raab/Rape) is a new crop that Green Thumb had never grown before and we will be getting it this season.

We, as CSA members, only have two opportunities to visit our farm. In June we go Strawberry picking and in October, pumpkin picking. Take advantage and truly see where your food is coming from! The unusual heat we had forced premature growth on some of the vegetables. Not sure if it was helpful or not. IF the plants grew too fast, they would “bolt” and go to seed, and be inedible.



3. Dines Farm order due Tuesday at noon for this Thursday pickup

If you’re a vegan/vegetarian, consider emailing this information 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.

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

If you didn’t read this NY Times article on the safety of agribusiness Hamburger meat…this is a must read for anyone who eats meat (a good motivation for getting to know where your meat comes from) and for non-meat eaters (for yet another reason to not to)…
http://www.nytimes.com/2009/10/04/health/04meat.html

The next delivery from Dines Farm is this Thursday, April 22nd.

Pickup is at the CSA from 3:30pm to 7:30pm.

TO PRE-ORDER FROM DINES FARM…

Please email your order by 12pm, noon, Tuesday, April 20th.. Allow more time for special requests.

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!


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!

CHICKEN
I notice that there’s no price listing for Wings…give Larry a call (914-403-5828) if you want to find out the price before ordering
Eggs: Brown OR White, Extra Large ($4 per Dozen)
Breasts, Boneless ($7.00)
Chicken, Ground ($5.00)
Chicken, Whole ($3.50)
Leg & Thigh Quarters ($3.50)
Thighs, Boneless - Marinated ($6.00)
Thighs, Boneless - Plain($5.00)

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, Bone-In ($7.00)
Leg, Boneless ($9.00)
Stew ($6.00)

PORK
Bacon ($7.00)
Chops, Pork Loin - Boneless ($7.00)
Roasts, Pork Loin - Boneless ($7.00)
Spare Ribs ($6.00)

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.



4. There are 10 spots left for the Spring session

If we work together, we can fill the CSA membership this year. I am attending an Earth Day event at Underwriters Lab in Melville, Wednesday morning. Over the weekend I hope to attend both days of the Green Expo to do some networking. I’ll be speaking at the Cinema Arts Centre on Thursday with the film “Fresh” and may meet interested folks (you never know). And these are for starters. As I’ve been saying, if you know of any friends, relatives, co-workers, etc, that may be interested in the CSA attached is the CSA brochure and a contract for them to take a look at. If you would like me to contact someone, please get me their contact info. Also, if there are any groups you know of that might be interested in a talk about eating local/organic or specifically about CSA, I’m happy to do so. Have them contact me or again, give me the contact info and I’ll contact them. There will be CSA brochures on the Sign-In Table this Thursday so feel free to take as many as you’d like if you have use for them, or can leave them somewhere you think would be a good spot (ex - alternative health provider’s office, etc). Any other ideas regarding outreach would be appreciated.

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Sunday, April 11, 2010

Last Outside Winter Dines Farm Pickup!

HELLO EVERYONE:

THURSDAY, APRIL 15TH IS THE LAST WINTER OUTDOOR PICK-UP FOR DINES FARMS ORDERS.

THE NEW CSA SEASON BEGINS ON APRIL 22 INDOORS.


I LOOK FORWARD TO SEEING YOU FOR THE THURSDAY OUTDOOR PICK-UP ON APRIL 15TH . OUR MENU IS BELOW. PLEASE BE SURE TO INCLUDE YOUR PHONE NUMBER ON ALL ORDERS.

LARRY



DINES FARMS WINTER MENU
HUNTINGTON CSA—THURSDAY, APRIL 15TH —4PM-7PM
LOCATION: FELLOWSHIP PARKING LOT
ALL MEATS MUST BE ORDERED IN ADVANCE. PLEASE ORDER IN ADVANCE BY
TUESDAY. ALLOW MORE TIME FOR SPECIAL REQUESTS. WE WILL HAVE EXTRA
EGGS WITH US. dinesfarms@gmail.com
OUR PRODUCTS ARE AVAILABLE TO MEMBERS AND NON-MEMBERS. PLEASE
E-MAIL US WITH YOUR ORDER. dinesfarms@gmail.com ALL ORDERS SHOULD
INCLUDE YOUR NAME, PHONE NUMBER AND MENTION HUNTINGTON, CSA IF YOU HAVE QUESTIONS OR NEED HELP PLACING AN ORDER CALL ME .
LARRY
914-403-5828

WEEKLY MENU
PRICES ARE PER POUND OR AS DESIGNATED. IF YOU DON’T SEE AN ITEM, PLEASE ASK.

CHICKEN
EGGS: EXTRA LARGE BROWN OR WHITE ($4.00 PER DOZEN)

WHOLE CHICKEN($3.50), BONELESS BREASTS($7.00), PLAIN BONELESS
THIGHS($5.00), MARINATED BONELESS THIGHS($6.00), LEG & THIGH QUARTERS($3.50), GROUND CHICKEN($5.00)

GOURMET CHICKEN SAUSAGE
ALL FLAVORS ARE $7.99 PER POUND. ADDITIONAL VARIETIES WILL BE AVAILABLE IN THE FUTURE.
GARLIC & SAGE, HOT ITALIAN, SWEET ITALIAN, MAPLE BREAKFAST

PORK
BONELESS PORK LOIN CHOPS ($7.00), BONELESS PORK LOIN ROASTS ($7.00), BACON ($7.00), PORK SPARE RIBS ($6.00)

BEEF
BONELESS RIB EYE STEAK (12.00), BONELESS NY STRIP STEAK (13.00), ALL BEEF HOT DOGS ($6.50), ALL BEEF COCKTAIL FRANKS ($6.50), GROUND
BEEF ($5.00), BEEF STEW ($6.00). OTHER CUTS ARE AVAILABLE-PLEASE ASK