Green Thumb Farm Huntington CSA

Happy Spring!

Would you help a local youngster in need?
CSA member Lucille Raskin (sharing with Joanne Schenendorf, and both new to CSA) is a volunteer extraordinaire! Through one of her volunteer assignments she has become acquainted with a 15 year old girl who lives in Huntington named Nicole, who is giving birth to a son on May 24th. She has no family to support and help her, and is in dire straits. Any donations for a little boy would be appreciated - especially diapers, wipes, and ointment. CSA member Beth Sherman was so moved after hearing the story from Lucille (Beth just happened to be there when I was talking to Lucille about the various volunteer groups she’s involved with), that Beth has already been inspired to act and give. If you’re interested in making a contribution of any sort, respond to this email and I’ll connect you with Lucille.

IMPORTANT!!! Sounds simple but PLEASE check the wall chart for what your share is every week, and check what’s in your bag with what’s on the wall chart before you leave to make sure that you didn’t take too much or too little food! Last week we had people thinking that Braising Greens and Collard Greens were two different things and were taking two Collard Greens just because there was a Veggie Info Sheet that said Braising Greens and Collard Greens on the same pile of food. I managed to see this happening and stopped people from walking out with extra Collard Greens. Why did I do this? Because Collard Greens are a Braising Green and people could read about it. Is this too confusing? Should I not do this anymore? Please take your time when picking your produce and if there are any questions, please ask!!! If someone takes more than what the allotted CSA share that means at the end of the night someone is going to get less than what they paid for. As Martha would say…that is NOT a good thing!

Does anyone want a Horse or know anyone who does??? Anyone had a childhood dream of owning a horse? Maybe your dream could come true! A good friend of CSA member Gloria Kruse knows of a horse (a lovely, adorable, sweet horse) who needs a home if anyone has the room; details would follow any interest shown. If anyone is interested or would like more info, please respond to this email and I’ll make the connection.

The next is…put this phone number in your cell phone…631-385-1079…it’s the hall phone of the UUFH (Unitarian Universalist Fellowship of Huntington) and it’s ESSENTIAL CSA info. If you’re running late and won’t get to the CSA till after 7:30pm…you need to call this number and let us know to wait for you or pack a bag for you and put it on the “bench” afterhours pickup location…more on that at another time. If there’s a choice one week and you REALLY want it, you might want to call before you get to the CSA and have someone pack a bag for you with that choice item in it. There are many other reasons people will use this number. Sometimes it’s to get in touch with someone who’s at the CSA (family/friends/other CSA members) as it’s more reliable than cell phones as the cell phone reception in the UUFH is not great and in many cases non-existent. That said, do NOT call this phone number any other time but Thursdays between 3pm (we’re there a little early setting up) and 8pm (we can be there till 8pm still cleaning up and putting things away). Otherwise, you might get some person from the UUFH, or the daycare center that is also in the building, and they will probably have no idea what you’re talking about and probably won’t be able to help you.

Third would be…we could use a LOT more CSA members! If each of us (we’re now 39) managed to find seven more members our farmer would be VERY happy. However, even one more member each would be a help and if THEY got one more member…you get the idea. Even ideas of where to leave CSA brochures or posters, and where to do lectures about CSA would be helpful. So far this season I participated in the 1st LI CSA Fair, the 2nd LI Small Farm Summit, and a health fair at the Vitamin Shoppe in Melville, gave a lecture to the Holistic Moms Network about eating local and just put an ad (VERY reasonably priced) in the brochure for a charity auction for the local Montessori School. This weekend I’ll be putting brochures out on the Cinema Arts Centre table at the NAVELexpo and maybe other tables as well and if I attend I’ll be networking as much as possible. I said I would do this last year and didn’t so, I’ll be walking the streets around the UUFH and leaving brochures with a cover sheet that’s an invite to visit the CSA in people’s mailboxes. The exercise will do me good  ! Any and all suggestions would be appreciated and considered. Another thing that was talked about last year and not done that will be done this year is putting an a paid ad in The Beacon, the newsletter of the UUFH, for several issues.

This week’s email includes…

1. Your CSA does not need you this week, however…
2. Bags and you!
3. This week’s list…subject to change without notice (farming is like that)
4. Drink Local!
5. Fun, Cool & Interesting Stuff to Do (new events added weekly)
6. More Asparagus Info from CSA member Karen Rubino (whose daughter works for Organic Avenue in NYC…cool!)…
7. Calling all artists (or spread the word if you know any)…
8. What you actually got last week – 5/10/12
9. Fun with Scallions!!!


1. Your CSA does not need you this week, however…

You can ALWAYS stop by the CSA a little before 3:30 or 5:30 to offer to help in case someone doesn’t show up (or is late) without letting anyone know…life happens! 

If you didn’t get a confirmation email from Judi (occasionally it’s me), you’re not scheduled to work this week.



2. Bags and you!

The short story is make sure to bring bags to pack your CSA food as the CSA does not provide them.

Suggestion…put bags (paper/plastic/cloth) in EVERY vehicle you own. Put them in the glove compartment, trunk, wherever, and make sure to replenish them when the supply is running low or you’re out of them. That way it will be hard to forget them.



3. This week’s list…subject to change without notice (farming is like that!)

Week #4
May 17, 2012

1. Asparagus
2. Leeks
3. Radishes
4. Tat Soi
5. Mizuna – greenhouse*
6. Mustard Greens, Red – greenhouse* (also use Braising Greens Veggie Info Sheet)

Total Items: 6 (?)

*grown in their greenhouse, not in the fields (it’s too early for that)



4. Drink Local!

“People can’t wait to rush off to the farmers’ market for local produce…But when they come in here and ask what I have, and I say, ‘A beautiful white wine from Long Island,’ they say, ‘What else do you have?’”…
http://www.nytimes.com/2012/05/16/dining/buying-local-wines-does-the-idea-travel-well.html



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


Sunday, May 20th

9am to 9pm

The NAVELexpo
Huntington Hilton
598 Broadhollow Rd (Rt 110)
Melville
For more info and to buy tickets in advance…
http://www.navelexpo.com/expo.php

Watch the video on the website home page for more of an explanation about this event…LOTS of speakers, exhibitors, samples, workshops, all about healthy living, and alternative and holistic medicine.


Tuesday, May 22nd

7pm

Silk Road Spring: seasonal Persian Cooking Class…a benefit for Just Food
Whole Food Market
95 E Houston St
NYC
$25
To register:
http://www.acteva.com/booking.cfm?bevaid=229889

Just Food organizes all the CSAs in the 5 boroughs of NYC and many other great food related things.
The ancient cuisine of Persia was formed thanks to the Silk Road, the legendary East-to-West trade route that stretched all the way from China to Italy throughout nearly 2,000 years of cultural and commercial exchanges. Today, Persian food is characterized by an abundance of fragrant herbs, fruits, vegetables, nuts, and the ever-present side dishes of yogurt and rice. Come help us kick off our summer series with local food advocacy nonprofit Just Food, and discover Chef Louisa Shafia’s healthy, contemporary take on this venerable cuisine. All proceeds from tonight’s class will benefit Just Food.
On the Menu: Yogurt Soda with Mint; Baked Herb Frittata with Walnuts (Kuku Sabzi); Fava Bean, Cucumber, and Dill Salad; Chicken with Rice and Barberries (Zereshk Polow); Yogurt with Roasted Beets; Rhubarb Cake with Pistachios and Orange Blossom Water.
Instructor: Louisa Shafia, Chef and Cookbook Author (Lucid Food: Cooking for an Eco-Conscious Life, Ten Speed Press)

Wednesday, May 23rd

4pm to 5pm

iEat Green
http://prn.fm/shows/lifestyle-shows/i-eat-green/

iEat Green is hosted by Slow Food Huntington’s Bhavani Jharoff. Listen to this internet radio show either live or if you miss this show, you can listen to it on the archives and it’s available for downloading on iTunes for your iPhone.

Today’s guest will be Dan Sullivan, Managing Editor of BioCycle Magazine and former editor of Organic Gardening Magazine and The Rodale Institute's NewFarm.org. Dan will take a look at local and regional models relative to food, energy and waste management and how these three systems interconnect.


Sunday, June 3rd

4pm

Edible and Medicinal Food, and Herb Walk with Ellen Kamhi, RN, the Natural Nurse!
Old Westbury
$10 Members/$20 General Public
For more info, and to register and get directions:
Call 516-238-3616

Slow Food Huntington and iEat Green are co-sponsoring this event. It will be followed by a potluck in the garden.


Wednesday, June 13th

7:30pm

Let’s Eat: Food on Film presents…The Harvest/La Cosecha – with special guest, filmmaker U. Robert Romano
Cinema Arts Centre
432 Park Ave
Huntington
$10 Members/$15 General Public (includes reception)
For more info about the film and to watch the trailer:
http://theharvestfilm.com/
For more info about Slow Food Huntington:
http://www.facebook.com/pages/Slow-Food-Huntington/111833608364

Executive Producer (and actress) Eva Longoria presents an award-winning documentary which provides an intimate glimpse into the lives of children who struggle to dream while working 12 – 14 hours a day, 7 days a week to feed America. Every year there are more than 400,000 American children who are torn away from their friends, schools and homes to pick the food we all eat. Zulema, Perla and Victor labor as migrant farm workers, sacrificing their own childhoods to help their families survive. The Harvest/La Cosecha profiles these three as they journey from the scorching heat of Texas’ onion fields to the winter snows of the Michigan apple orchards and back south to the humidity of Florida's tomato fields to follow the harvest. This series is co-curated with Slow Food Huntington.



6. More Asparagus Info from CSA member Karen Rubino (whose daughter works for Organic Avenue in NYC…cool!)…

“Keep bees and grow asparagus, watch the tides and listen to the wind instead of the politicians …if you want to live the good life.” – Miriam Waddington, Driving Home, “Advice to the Young”
Health Benefits:
1. Feeds friendly bacteria: Asparagus is one of the few vegetables containing a carbohydrate called inulin. Inulin promotes the growth and activity of these friendly bacteria in the intestines making it difficult for unfriendly bacteria to grow.
2. Anti-carcinogen: Asparagus is the food highest in glutathione, an important anti-carcinogen according to the National Cancer Institute.
3. The root is used to treat urinary issues as well as kidney and bladder stones.
4. Help with a hangover: Researchers say amino acids and minerals in asparagus extract may ease hangovers and protect liver cells against the toxins in alcohol. “These results provide evidence of how the biological functions of asparagus can help alleviate alcohol hangover and protect liver cells,” said lead researcher B.Y. Kim, Institute of Medical Science and Jeju National University in South Korea.
5. Is used as a tonic in Ayurvedic medicine.
6. Excellent source of folacin which has been shown to help in the prevention of neural tube defects that cause paralysis and death in 2,500 babies each year.
7. Has many medicinal properties, according to the ancient Romans.
8. Easy Weight Loss: Like many vegetables, asparagus has very low sugar content, zero fat, a low glycemic index, smart carbs and lots of fiber.



6. Calling all artists (or spread the word if you know any)…

From the Nassau County Soil & Water Conservation District: Community Garden & Environmental Program Fundraiser

When: Thursday, June 14th, 6:00 pm to 8:00 pm


Where: The newly restored barn at the Fairgrounds at Old Bethpage Village Restoration

Art competition and networking party to raise money to build community gardens & support environmental programs.

The cost for entering the contest is $20. The fee includes the application fee, entry to the party, and makes you eligible to win one of the $1,500 in prizes. All art must reflect the natural environment. And since the artwork is being placed in a silent auction you you can also bring a guest to the party for free.



Artists receive 30% of what their piece sells for, get to put out brochures and business cards, and are eligible for prizes. If the piece doesn't get purchased for the minimum bid you get it back.

If you just want to be a part of the fun at the party it is $25 to enter if you RSVP by June 1st or $35 after this date.



To sign-up for the contest or party please email Art4SoilandWater@gmail.com or contact board member Jaime Van Dyke Doran at (516) 677-5853.


Old Bethpage Village Restoration
1303 Round Swamp Road, Old Bethpage, NY 11804


7. What you actually got last week – 5/10/12

May 10, 2012
Week #3

1. Spinach – .5 lb - $2.25
2. Kale: White Russian – 1 bunch - $3.00
3. Parsley Root – 1 - $2.75
4. Mustard Greens: Red (greenhouse) – 1 bunch - $3.00
5. Mizuna (greenhouse) – 1 bunch - $2.75
6. Lettuce/Radicchio Mix – .5 lb - $2.75
7. Chives: Garlic – 1 bunch – $2.25

Total Items – 7
Total Amount - $18.75 (We pay $17.50 per week to our farmer for the food we get every week. Today we’ve gotten $1.25 extra, making the total extra that we’ve received from our farmer [over and above the $17.50 we pay per week] for the year so far $3.75)



9. Fun with Scallions!!!

The contributor for this one is CSA member Kenny Friedman…

I saw this tip re: Scallions and it worked...
Use the green parts of the Scallions as you normally would, but keep about 1-2" of the white part at the bottom.
Put them in water in a sunny window and they'll regenerate indefinitely!
I'll take a pics of last week’s Scallions and show you how they're sprouting up.
It's amazing!

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