Week #14, September 21st, 2011

High School for Public Service Youth Farm

Ct.S.A NEWSLETTER

I am very happy to share a special item with you this week, one of my favorite medicinal herbs from the farm, Cerasee. I fell in love with the plant the first time I harvested the bumpy green fruits. The plants climb tall tall tall on trellises, sending out skinny vines with beautiful small yellow flowers. The best part for me is the smell of the plants that wraps around you, as you wrap yourself around the plant in search of the fruits that camouflage so well with the flowers. I find the smell so soothing and calming, as if just the smell itself is washing away all the stress and toxic elements of everyday life. Of course to really benefit from the plant you must eat the fruit, drink teas from the leaves, or make a skin tonic. I never really have been a fan of eating the fruit. I love bitter foods. I could eat dandelion and radicchio everyday, but bittermelon has always been a tad too much for me. Last week though one of my roommates made an amazing bittermelon curry, with the bitter taste perfectly balanced by caramelized onions and strong spices. I highly recommend exploring the fruit and challenging your taste buds. My most common use of the plants though are the leaves, which have their own name to distinguish them from the fruit- cerasee. I make a strong tea of the plant and use it on my skin when I have an irritation, or when my skin hurts from too much sunscreen. Its a soothing astringent and balances out oil. I also keep the dried leaves on hand with my teas, to cleanse my system after not caring well for my body, whether its from eating too much junk food, being stressed out and tense, or a night that got a little carried away. I hope you will embrace this magical plant, and that just the smell alone will bring you peace.
Interested in volunteering for the farm? Were looking for people to help out with the PTA fruit stand, watering and painting signs. Fall is coming, and that means...The first annual HSPS Youth Farm Harvest Festival...its a Farmival October 19th (rain date the 26th)! Think delicious food, face painting, pumpkins, bobbing for apples and hay rides! We are hoping the CSA members will really help to lead the event. Please let Ellie know your availability and skills to share. Thank you to everyone who came out to the Pop-Up Farm Dinner! The dinner was a huge success, with lots of delicious food shared and music. Big thanks to Bruci, 61 Local, Court Street Grocer, Juventino and Scratch bread for the food donations.

YOUR SHARE THIS WEEK:

Please keep in mind that this is a list of our predicted harvest.

Butternut Squash, Cerasee, Eggplant, Green Onions, Habanera Peppers, Heirloom Tomatoes, Kale, Sage, Mint or Rosemary
butternut squash sage kale cerasee

mint heirloom tomatoes

rosemary habanera peppers eggplant

green onions

NEWS & NOTES:

Sage Sauted butternut squash 1 medium butternut squash 4 tbsp extra-virgin olive oil*, divided Sea salt and ground pepper 2 medium onions 2 tbsp chopped sage 4 tbsp dried cranberries or cherries

Preheat oven to 375F. Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized. Peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries. Serve immediately.

www.HSPSFarm.BlogSpot.com
600 Kingston Ave, Brooklyn NY 11203

For more info email Bee@bkfarmyards.com

HSPS YOUTH FARM C.S.A. NEWSLETTER #14, September 21st, 2011

Cerasee is the leaf of a bitter melon plant and is native to Africa, the Middle East and Mediterranean areas where it has been used for hundreds of years for its medicinal purposes. Different countries around the world use the leaves for menstrual problems; as a tonic and remedy for colds, fever, and pains due to arthritis and rheumatism; to lower blood pressure; as a remedy for colitis and liver complaints; and to relieve constipation. As a wash, the tea can be used externally for sores, rashes, skin ulcers and skin problems such as acne. Some believe that a cerasee bath is even good for arthritis, rheumatism, gout and other similar ailments. To make a tea pour one cup of boiling water over several cerasee leaves. Brew for four minutes, then stir with spoon for stronger brew. If you wish, sweeten to taste.

FUN FACTS: CERASEE

Woah what a weekend! Saturday morning I was up bright and early, harvesting flowers from 7 to 10, to be sold at Brooklyn Farmacy. After selling flowers for several hours, I sped back to the farm for our Pop Up Dinner. The fundraiser dinner featured amazing food cooked up by many of our restaurant clients, who featured our produce in their dishes. From tamales with callalloo to swiss chard lasagna, the meal was delectable and memorable. I was really touched by how many people 41! came out to support the work that we do. This is what sustainable agriculture is all about, in my mind. Communities and farmers, supporting each other. Three of our summer youth did a tremendous job helping lead tours, serve food, and wash dishes. Thank you, Shanika, Brianna and Justin! Back to a regular schedule this week, the apprentices and I will begin to save seeds from flowers that are passing on. Well also start pulling out old crops, prepping our beds once more, and planting cover crop seed. When summer comes to a close, the fatigue of the season threatens to sit in. But I am re-energized by this past weekends event and the many supportive people who came out to ensure we continue our educational programming, and look forward to turning the soil again in the weeks to come. -Molly
MEET A FLOWER FARMER

FLOWERS ON THE FARM!

Raw Kale Salad w/ Lemon Dressing

Adapted from blog the meaning of pie

Salad: 1 bunch curly kale, chopped thinly 1 cup pine nuts (no need to toast) 1 cup shredded parmesan cheese salt and pepper, to taste Dressing: 1 lemon, juiced cup olive oil Wash and dry the kale. Remove the stems and chop it into strips by rolling the leaves into a ball and making thin slices. Cut it all once again going in the other direction so you end up with a pile of nicely chopped greens. In a small jar, combine the juice of one lemon and the olive oil. Put a lid on the jar and shake it vigorously. Add the pine nuts and cheese to the greens and toss them to combine. Add the dressing to the greens, and again, toss to combine. Season with salt and pepper.

Roasted Eggplant Bruschetta

adapted from blog Bev Cooks

2 medium sized eggplants, cut into 1-inch rounds 1 bell pepper, finely diced 3 green onions, diced 1 tbsp capers (optional) 2 tbsp fresh mint leaves, torn 2 tbsp freshly grated parmesan 3 tbsp extra-virgin olive oil, divided 1 tsp red wine vinegar pinch of salt pinch of freshly ground pepper Preheat oven to 425. Brush 2 tablespoons of oil on a rimmed baking sheet. Layer the eggplant rounds on the sheet and roast for 25 minutes. Flip and roast 12 more minutes. In the meantime, combine the hot pepper, onion, capers, oil, vinegar, mint leaves and a pinch of salt and pepper in a little bowl. Top eggplants and serve. Serves two.

Ethan Gallagher: Flower Apprentice

Ethan grew up in Butler, PA and attended Clarion University of Pennsylvania for Sociology. Afterwards Ethan moved to Columbia, South Carolina where he attended graduate school and worked for the University of South Carolina as a medical social worker. He has lived in New York a little over a year now and is working as a Volunteer Program Coordinator for GrowNYCs Greenmarkets. Coming to the farm with no past farming experience, Ethan enjoys being able to play in the dirt and literally see the changes on the farm from week to week. As far as favorites go, Ethan is particularly tied to the collard greens. sponsored by: