FLOWER HIGHLIGHT: COSMOS

Cosmos is a genus of about 20-26 species of annual and perennial plants in the family Asteraceae, native to scrub and meadow areas in Mexico (where the bulk of the species occur), the southern United States (Arizona, Florida), Central America and northern South America south to Paraguay. Spanish priests grew cosmos in their mission gardens in Mexico. The evenly placed petals led them to christen the flower "Cosmos," the Greek word for harmony or ordered universe.

Cosmos flowers occurs in yellow, pink, white, maroon, orange, purple, and multi-colored. (Source: Wikipedia)

VEGETABLE HIGHLIGHT: SWISS CHARD

WHAT IS IT?

A relative of the beet, Swiss chard is grown for its leaves and is often compared to spinach, though its taste is more mild. Swiss chard's shiny green leaves grow on stems ranging in color from white to yellow to red. It was valued by the Greeks and has been cultivated since the 4th century A.D.

STORAGE: Chard is quite perishable and should be stored in the refrigerator in a perforated bag for up to 4 days. The leaves can be frozen: blanch for 2 minutes, plunge into an ice bath, dry, and pack into a freezer storage bag.

PREP: Wash thoroughly under cold running water. Depending on the maturity of the plant, you may need to separate the leaves from the stems, as the older, tougher stems might require a longer cooking time.

USAGE SUGGESTIONS: Young chard is mild tasting and can be used raw in salads. As it grows older, the card develops a more bitter flavor and is typically cooked to reduce this bitterness. You can steam, saute, or braise chard, and it can be substituted for spinach in most recipes. Use chopped, steamed chard in a quiche or saute it with raisins and pine nuts to create a Sicilian-inspired dish.

BAKED SWISS CHARD WITH PARMESAN

1 lb. swiss chard
2 tbsp olive oil
1 tbsp heavy cream
1/4 cup finely grated parmesan
salt and pepper

Preheat oven to 400 degrees. Wash chard leaves thoroughly. Pull stems out of leaves and cut stems into 1/2 inch pieces. Dry leaves. Put the stems in a casserole dish large enough to accommodate the leaves later. Drizzle with 1 tbsp olive oil. Add a pinch of salt and pepper and mix well. Roast until stems are tender and golden brown, about 20 minutes. Pile the leaves on top of the stems, drizzle with remaining 1 tbsp olive oil. Toss to coat and return to oven, roast until greens wilt, about 5 minutes. Stir in cream, sprinkle with parmesan and return to oven until cream is bubbly and parmesan is melted.

IN THE NEWS: STUDY SAYS SOME VEGETABLES HAVE BECOME LESS NUTRITIOUS OVER THE LAST 50 YEARS

A 2004 study published by the American College of Nutrition has found that many common vegetables are less nutritious now than they were in 1950. "Of the 13 nutrients that we were able to study, we found statistically reliable declines in six of the 13," the study author, Donald Davis, says. The reason for this, he concludes, is decades of selection of crops for yield, growth rate, and pest resistance, with little concern for the effect that these choices would have on nutritional value.

Interestingly, some nutrients in the 1999 samples are higher than the 1950 samples. For example, carrots, which have been selected for their a darker orange color over the last 50 years, have a much higher Vitamin A content today because carrot color derives principally from beta carotene, a precursor to Vitamin A.


Garden of Eve Heirloom Tomatoes

SHARE YOUR COOKING CREATIONS!

Have you used one of our suggested recipes and want to show off your CSA cooking creations? Or maybe you used your own fabulous recipe and want to share it with your fellow CSA members and the world? Or, maybe you just want to flaunt your photography skills?

For any of the above, check out the Flickr group "What I Cooked with my Greenpoint-Williamsburg CSA Food Pool"

Be inspired by others' creations, or become a member of the group and inspire others!

First Salad: "These strawberries are perfectly ripe right now. I can't promise anything in ten minutes. Lettuce, pea shoots, strawberries, almonds, and a honey-mustard vinaigrette."

FLOWER HIGHLIGHT: THE SUNFLOWER

The sunflower is native to the Americas. The evidence thus far is that the sunflower was first domesticated in Mexico, by at least 2600 BC. Many indigenous American peoples used the sunflower as the symbol of the sun deity, including the Aztecs and the Otomi of Mexico and the Incas in South America. Sunflowers in the bud stage exhibit heliotropism. At sunrise, the faces of most sunflowers are turned towards the east. Over the course of the day, they follow the sun from east to west, while at night they return to an eastward orientation. Sunflowers in their blooming stage lose their heliotropic capacity. The stem becomes "frozen", typically in an eastward orientation.

To grow well, sunflowers need full sun. They grow best in fertile, moist, well-drained soil. (Source: Wikipedia)

VEGETABLE HIGHLIGHT: ASPARAGUS

What is it?

For many of us, nothing signals the onset of spring like the presence of fresh asparagus at the farmer's market. High in fiber, folic acid, and potassium, asparagus has been cultivated and eaten since the time of the ancient Egyptians.

Storage: Wrap the bottom of the asparagus stems in a damp paper towel and place in a plastic bag. It will keep for 2 to 4 days in the crisper drawer of your refrigerator.

Prep: Rinse in clean water and pat dry. Hold each stalk about 3/4 from the bottom and bend; the woody part that you'll want to discard will snap right off. Asparagus can be prepared whole or cut into smaller pieces, depending on dish.

Usage suggestions: The easiest and most classic way to prepare asparagus is to steam and serve it with salt and butter. Place in a steamer basket resting over a pot of simmering water. Cover and steam for 3-5 minutes, or until stems have turned bright green. They should still have a snap to them when bitten; if the asparagus feels rubbery, that means it's been overcooked. Other preparations include cutting asparagus into 1-inch pieces and sauteing or grilling whole. And, asparagus also tastes great pickled!

Farro Salad with Peas, Asparagus, and Feta

1 1/2 cups semi-pearled farro (can substitute barley)

1 bunch asparagus, cut into bite size pieces

1/2 pint sugar snap peas

1/2 cup chopped red onion

6 tablespoons chopped fresh dill

1/2 cup olive oil

1/4 cup Sherry wine vinegar

1 7-ounce package feta cheese, crumbled

Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.

Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with onion and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.

VEGETABLE HIGHLIGHT: GARLIC SCAPES

What is a garlic scape?

The leaves, stems (scapes), and flowers (bulbils) of the garlic plant are all edible and are most often consumed while immature and still tender. Garlic scapes are often harvested early so that the bulbs will grow bigger. They are also known as "garlic spears", "stems", or "tops". Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like asparagus.


SPINACH AND GARLIC SCAPE FRITTATA

3 Tbsp. olive oil
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil (and I bet you could sub. cilantro!)
1/2 c. finely chopped garlic scapes
salt and pepper to taste

Preheat oven to 350 degrees. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

VEGETABLE HIGHLIGHT: PEA SHOOTS

What Are They?
Pea shoots are the young leaves and tendrils of pea plants. Usually, they are harvested from the vines of snow peas, but you can harvest shoots from any variety of pea plant. Because they don't survive when daytime temperatures exceed 65 degrees, the growing season is short. They are
usually available at the farmer's market in early spring.

Storage:
Store as you would most delicate greens: wrapped in a paper towel in a perforated plastic bag in the vegetable drawer of your refrigerator. Pea shoots are highly perishable and should be consumed within 1 or 2 days of harvesting.

Prep:
While the whole shoot is edible, you may want to use only the leaves and fine tendrils, and discard the thicker, tougher stem portion. Wash in cold water and spin dry in a salad spinner.

Pea Shoot, Cilantro & Pistachio Pesto

"I came up with this combination when trying to figure out what to do with my quickly fading pea shoots and cilantro. Pesto is a great way to use up most greens before they expire - arugula and kale work great, too! The recipe is pretty loose, so just experiment until it tastes right to you." - Rebecca Miller-Webster

4 large handfuls pea shoots (about the amount that will fit in a one-gallon plastic bag)
1/2 bunch fresh cilantro
3/4 cup grated Parmesan cheese
1/2 cup raw pistachio nut meat
1/4 cup flax meal (optional)
Olive Oil

Place the pea shoots, cilantro, Parmesan, pistachios, and flax meal into a food processor or blender. Pulse until the mixture forms a thick paste, slowly adding the olive oil until the desired consistency is achieved.

Yield: 1 cup
Preparation Time: 15 minutes

Cook's Note: "I once ate this on toast with havarti cheese and it was divine!"

There's more where this came from:

The CSA "Well Seasoned" cookbook has almost 100 delicious seasonal recipes and great vegetable storage, use, and prep tips, from Arugula to Zucchini! The cookbook can be yours for just $20! Either come to the Wednesday distribution (from 5:30pm to 8pm at 129 Russell Street, at the Lutheran Church of the Messiah, in Greenpoint), or print out our order form and send it in with your check - as soon as we get your order, we'll bring your cookbook to your next distribution! Questions: email williamsburgcsa@gmail.com

CSA SUMMER SUPPERCLUB

Two Nights Only!

Friday, July 17, 2009
Three-course CSA Member's Summer Supper
Seatings at 6:00pm and 8:30pm - $35
Classic Cocktail Mingle for all CSA Members and Friends at 10:30pm - $ donation
Secret South Williamsburg Location

Saturday, July 18, 2009
Five-course Summer Supper
One seating at 7:00pm - $75
Secret South Williamsburg Location

The Greenpoint-Williamsburg CSA proudly presents a new summer supperclub event!

We are thrilled to announce our collaboration with Peerless Platters to produce two specially-priced CSA Member-and-friend-only dinners and a decadent five-course dinner event open to both CSA and Peerless Platter members.

Chef Melissa Rebholz has created an amazing local summer menu starring vegetables from our CSA farm, Garden of Eve. Enjoy an intimate evening of spectacularly-prepared local food, live music (Bliss Blood of the Moonlighters), a chance to speak with a local master composter, and camaraderie with other CSA Members in a secret speakeasy location.

Friends and family welcome, of course.

FRIDAY SUPPERCLUB DETAILS

There will be two seatings for the three-course Friday CSA-only dinner: 6:00pm and 8:30pm. The cost of the dinner is $35 and includes a specialty cocktail pairing. This dinner is open to CSA Members and family and friends. Please bring your own wine/beer; there is no corkage fee.
Vegetarian menu available. Please RSVP for location information.

Friday Summer CSA Supperclub Menu

Roasted Fennel Salad with Candied Walnuts and Seasonal Berry Vinaigrette
Chicken Liver Pate and Bourbon Peaches on Crostini
~
Sweet Corn Crab Cake with Puree of Green Bean and Mint Pesto
Dilled Baby Beets and Fava in Cream
Gingered Carrot Slaw
~
Peach Cobbler with Lemon Thyme Mascarpone Gelato

SATURDAY SUPPERCLUB DETAILS

CSA members also have first chance to RSVP to an extravagant Peerless Platters event on Saturday, July 18. The event features a five-course locally-themed menu, with all vegetables from Garden of Eve, paired specialty cocktail and table wines at a cost of $75. A local foodie's delight! This dinner is open to CSA Members as well as the Peerless Platter List and family and friends.
Vegetarian menu available. Please RSVP for location information.

Saturday Summer CSA Supperclub Menu

Summer Soup of Squash Blossom with Crispy Shallots and Smoked Paprika Oil
~
Roasted Fennel Salad with Candied Walnuts and Seasonal Berry Vinaigrette
Chicken Liver Pate and Bourbon Peaches on Crostini
~
Surf & Turf Summer Ravioli Duo:
Smoked Trout Ravioli with Beurre Blanc and Sage
Confit of Maple Glazed Ham Hock Ravioli with Spinach Pesto
~
Sweet Corn Crab Cake with Puree of Green Bean and Mint
Dilled Baby Beets and Fava in Cream
Gingered Carrot Slaw
~
Dessert TBA

COCKTAIL MINGLE DETAILS

Can't come to the dinner? Join your fellow CSA members after dinner to meet the chef, our hosts, and a local master composter over cocktails. The bar will open for donations with local classic cocktails behind the stead!
10:30pm on Friday, July 17th. Please RSVP for location information.

RVSP INFORMATION

Reservations are open now.
Seats are limited so please be ready to confirm your attendance! This early "first dibs" reservation period is only open from now until June 15.
RSVP: peerless@peerlessplatters.com

Important: Because of the highly secret nature of these events, the location will only be disclosed via an email the morning of the dinner.

When you RSVP you will need to indicate the following:
Date and time of the dinner seating
Number of guests
Will you join the open cocktail event at 10:30pm on Friday, July 17?
Vegetarian or other special dietary needs

ABOUT THE CHEF

Melissa Rebholz is a graduate of the Natural Gourmet Institute and is currently the Farmstand Manager at Garden of Eve Farm . In this capacity she is guaranteed to provide the CSA Summer Supperclubs with produce at its peak!
Previously, Melissa was a pizza chef at Roberta's Pizza in Brooklyn as well as a Market Manager with the NYC Greenmarkets for three markets in Manhattan and also for the greenmarket at McCarren Park where she was responsible for cooking demos.
Melissa is raising her own Tamworth pigs at Garden of Eve (named Apple and Cheese) for her and her family to savor for the coming year. Follow Melissa on the farm on her blog.

HELPING OUR NEIGHBORS THROUGH FOOD

An important part of any CSA's structure is sharing the harvest with people who might not otherwise have access to fresh, locally-grown, organic food. Here are some things the GWCSA is doing in the 2009 season:

• With money raised/donated in 2008-2009, the CSA was able to subsidize 75% of the payments for three mega combo shares to local families, with the remaining 25% of the cost being repaid at 0% interest through a short term loan also from the CSA's funds. This way the farm was paid up front for the cost of the shares while making payment affordable to the three families. So a warm thank-you to everyone who was able to donate towards this!
  
• Continuing the arrangement begun in 2008, the overrun from both Wednesday's and Saturday's distributions - including any shares not picked up by members - is being donated to the Greenpoint Reformed Church. This non-denominational church located on Milton St. just off of Manhattan Ave. runs three food programs: a box lunch on Mondays, a soup kitchen on Wednesdays, and a food pantry on Thursdays.

You might also be interested to know that "our" farm, Garden of Eve, is helping the GRC set up a community garden.

How Can You Help?

If you have a car/truck/van, this season we need help ferrying the remaindered food to the Greenpoint Reformed Church. If you can be available at the end of distribution (just after 8pm on Wednesday and/or noon on Saturday) even for just one week, and are willing to help, please email williamsburgcsa@gmail.com with the subject header "FOOD DRIVER."

And of course money donations are always welcome, with an eye to help sustain the subsidy and short-term loan programs for years to come.If you'd like to make a donation, please send a check made out to the GWCSA to 190 Bedford Ave #150, Brooklyn, NY 11211. (Because we are not a 501(c)3, unfortunately, your generous donation will not be tax deductible, but it will be much appreciated!)

The Soup Kitchen at the Greenpoint Reformed Church

SWITCHING WORKSHIFTS

Remember when, back in February, you decided to sign up for that workshift in July, and now you find out you have a wedding to go to that weekend? Or you forgot it was your great aunt's birthday that day? Or maybe it turns out that it's the only week you can take your summer vacation? We have a solution!

Although the GWCSA does not actively facilitate switching among our members, we have set up a forum for you to use, and you should feel free to post there if you need a workshift switch, or browse other posts to see if someone else has a shift that you can take.

Keep in mind:

• Make sure you include in your post when you're able to take someone else's shift.
• Check back to see if you have any replies to your post, or you can reply to someone else's post.
• You can also send a private message to someone who has posted by clicking on their username and then clicking on "send private message." (You may want to choose this option if you are uncomfortable making arrangements in a public setting, or if you want to send someone your email address or phone number)
• In order to use the forum you must register as a member.
• It is your responsibility to get your workshift covered! Remember that you can also send a friend, coworker, acquaintance, spouse, etc. to take your place!
• If you have any questions about how to use the forum you can email us at williamsburgcsa@gmail.com.
  

Getting ready for a Saturday Distribution!

EXTRA EGG DISTRIBUTION THIS SATURDAY, JUNE 6TH

Good news for egg share members! Due to a miscalculation in the egg prices at sign-up this spring, members who purchased egg shares are owed an additional dozen eggs from the farm. Members who purchased a full egg share will receive a dozen eggs, and members who purchased a half egg share will receive a dozen eggs.

This distribution of eggs for both Saturday and Wednesday egg share members will take place on June 6th at the Saturday distribution site (North 12th Street and Driggs Avenue by the Green Dome Garden) from 9:00 a.m. to 12:00 p.m.

We are sorry for the short notice on this news. Unfortunately, we will not be able to accommodate requests for the distribution of this dozen eggs outside of June 6, 2009, 9:00-12:00 and we apologize for any inconvenience this might cause. We request that members who cannot pick up their eggs on this date find someone to pick up on their behalf. We look forward to seeing you!

ALSO: What a great success the Farm Trip was! The weather held out, and everyone had a great time. Check out some more pictures here.