GWCSA News

WINTER SHARE SIGN-UPS HAVE BEGUN!

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Wed, 04 Nov 2009 02:06:00 +0000

Sign-up now to get delicious local organic produce all winter! There are two share options:

The "Garden of Eve" share includes produce and eggs grown at Garden of Eve (a vegan option which replaces eggs with locally grown, non-organic, apples is also available with the "Garden of Eve" share).

The "Shopping Basket" share will include Garden of Eve vegetables in slightly smaller quantities than the "Garden of Eve" share, plus 3-4 "locavore" products each month (no dairy products are likely to be included this year).

The Winter Share is $45/month for 6 months, a total of $270.

For more information and to sign-up go to the Garden of Eve website.

RECIPE: SAUSAGE, LENTIL AND RAPINI STEW

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Wed, 28 Oct 2009 00:26:00 +0000

Ingredients:

1 lb. sausage, sliced into quarter inch rounds
1 large onion, chopped
3 carrots, sliced
1 cup lentils
2-4 cups vegetable broth
1 bunch broccoli rabe (rapini), chopped, stems and leaves separate
salt and pepper

Directions:

Cook sausage in a large pot until browned, then remove sausage with a slotted spoon, leaving fat in pot, and set sausage aside. Cook onion in the sausage fat until translucent. Add sliced carrots and broccoli rabe stems, and cook briefly, about 2 minutes. Add lentils and 2 cups vegetable broth, cover and lower heat. Simmer for about 15-20 minutes, until lentils and carrots are tender (add more vegetable broth if needed), then add sausage and the broccoli rabe leaves. Cover and simmer about 5 minutes, or until leaves are wilted. Season with salt and pepper to taste.

VEGETABLE HIGHLIGHT: THE POTATO

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Sun, 11 Oct 2009 01:55:00 +0000

WHAT IS IT?
The potato is an edible tuber of an ancient plant, cultivated 4000 years ago in South America. Spanish explorers in the New World brought potatoes back to Europe in the 16th century after discovering that they prevented scurvy. The potato was not widely cultivated in Northern Europe until the 18th century when it lost its reputation as a cause of leprosy. It became so popular in Ireland that when disease attacked the potato crop in 1845, the country was plunged into a terrible famine that caused many starving Irish citizens to emigrate to America.

STORAGE:
Potatoes can be stored in a cool, dark, dry place for about 2 months. Avoid storing in plastic bags, which encourages mold growth.

PREP:
Scrub potatoes in cold water and peel; or, if you prefer, cook with skins on. Potatoes that are more than half green should be thrown away. Otherwise trim off the green bits and any "eyes." Once cut, cook immediately or store covered in cold water.

USAGE SUGGESTIONS:
There is no shortage of recipes for potatoes. Fried, roasted, baked, boiled, or sauteed, any way you mash them up, potatoes have reached culinary icon status in many cultures. Use waxy potatoes like Yukon golds for mashed, baked or boiled potatoes. The best french fries are made from the more starchy russet potato.

CORE GROUP COORDINATOR POSITIONS

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Sat, 10 Oct 2009 20:51:00 +0000

Membership Accounts Coordinator:

Receive all payments and member intake info.

Create and manage member accounts.

Send bundled payments to the farm as they come in.

Track accounting, balances, admin fee, low income donations.

Keep updated database with member info.

Create distribution lists with Distribution Coordinators

Communicate with farmers regarding accounting, #’s, etc.

Distribution Coordinators (Wednesday and Saturday):

Arrange for distribution materials to be at distribution

A Binder, B Binder, Master Binder

Lists (A & B weeks, Veg, Fruit,

Volunteer Check off

Produce drop off /weekly share record list

Weekly notes

What ran out, problems, etc.

Banner & Tent, etc.

Manage Core distribution volunteers

Workshift Coordinators (Wednesday and Saturday):

Maintain calendar of volunteer shifts for both market and distribution volunteer shifts.

Keep database of volunteer completion.

Email members reminding about upcoming volunteer shifts.

Facilitate different volunteer opportunities for members who would like to fulfill requirement by working at the farm or with GreenDome’s composting efforts.

Assess sign up needs

Determine whether improvements could be made to sign up/ intake procedure

Manage sign up process

Train core members on member intake process

Facilitate member intake through:

communication with members

other events or venues if appropriate

Simplify and improve the intake process where possible

Update the farm regularly during sign up

Communicate with Core group regarding sign up updates

Facilitate information transfer from member intake to Distribution, Workshift, and Accounting coordinators obtaining information as needed.

Events Coordinator:

Create community by organizing 4 events and 2 Farm Trips that are repeated on an annual basis. Coordinator will not necessarily be in charge of all events but will facilitate their organization.

Coordinator is also in charge of organizing 3 farm visits; 1 in each season--Spring, Summer, & Fall including arranging transportation (carpool, vans,etc) and food (BYOBag lunch, potluck picnic, farm bbq, etc).

Sign-up Potluck:
Kick-off sign-ups for returning members with a welcoming pot-luck

Welcome mixer:
A happy hour cocktail mixer and orientation before the first pickup. Event will be an intro to the CSA for new members and an opportunity for the core to facilitate half share people who will be switching weeks and picking up for others, etc. Possible “Meet the Farmer” presentation.

Spring Farm Trip

Summer Event:
This could be an “Iron Chef” event, a potluck, Supperclub, or some other event involving summer vegetables and CSA community.

Summer Farm Trip

Fall Farm Trip

Harvest Dinner:
Annual November potluck/fundraiser for Just Foods.

Secretary:

Regularly attend monthly Core meetings.

Take minutes at monthly Core meetings.

Send draft minutes out to the CSA Core prior to the following meeting.

Update and keep records of final minutes.

Update yearly Membership Agreement and write or update other general Core documents as needed in conjunction with the Communications committee.

Archiving/ maintaining of general CSA documents (excluding member records kept by Accounting and Signup) throughout the season.

IT Coordinator:

Maintain and update the website as needed

Responsible for web server and domain registrations

Responsible for creating and changing passwords including those to the gmail account, web host, and domain registrar

Oversee any software purchase, creation, and/maintenance

Make sure the CSA is using the best practices for ensuring the security of our members information

Low Income Coordinator:

Implement subsidized shares as established by core group

For 2009: up to 3 mega combo shares at 75% discount

Liaise with GRC pastors for names and contact info of candidates; meet with candidates to inform them of requirements and benefits of CSA, answer their questions; arrange for them to be signed up; work with others to figure out best way for weekly payments to happen; sort out any details

During distribution season, arrange for leftover food on both Wednesday and Saturday to be donated to food program(s)

For 2009: all to Greenpoint Reformed Church (used by their soup kitchen and food pantry programs)

Arrange for members to help with delivery

Communications Coordinator:

Write weekly newsletters to CSA members.

Update website

Post newsletter to blog

Post additional new blog entries

Update or create website content as needed

Communications Committee

Host regular Committee meetings

Oversee and organize meetings/members

Check and respond to email from CSA members

Handle press inquiries

Oversee member surveys

Other communications related tasks as needed

IN THE NEWS: SCHOOL VENDING MACHINES

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Sat, 10 Oct 2009 20:12:00 +0000

Recently, the topic of vending machines in schools has been in the news. Now, I don't remember vending machines at school from when I was a kid, and I'm not exactly sure why schools need vending machines at all (isn't that what the school cafeteria is for?), but anyway, apparently there are a lot of unhealthy processed foods being offered in these school vending machines: potato chips, candy bars, soda, etc. However, according to a recent New York Times article, new vending machine contracts approved by the Education Department are going to start promoting "healthier choices."

What does this mean?

Drinks must have fewer than 25 calories per 8 ounces, no artificially sweetened drinks, and drinks would have to be caffeine-free or non-carbonated. Examples of drinks fitting the bill are water, seltzer and unsweetened tea. Food items would be limited to 200 calories per item, and 200 milligrams of sodium per item. Sugar and fat would make up no more than 35 percent of the total calories, and saturated fat would not be more than 10 percent of total calories. Examples of food products allowed include Baked Lays, Baked Tostitos, Reduced Fat Doritos and low-sugar Quaker Chewy Granola Bars.

So, is this a better alternative to the previous junk food and soda? Well, I'm actually not so sure. The food choices are all still packaged processed foods (and still what I would consider junk food), not fresh whole foods.

But here's an interesting idea...

Leave it up to the Germans to invent the local food vending machine. A German farm, Peter-und-Paul-Hof, has collaborated with a vending manufacturer on specially designed vending machines selling fresh milk, eggs, butter, cheese, potatoes and sausage to thirteen local German towns and communities.

Of course, something tells me that none of these foods (Sausage? Butter?) would fit the calorie and fat requirements of the Education Department's new contracts. And I somehow can't see a highschooler buying a package of sausage from a school vending machine (although it's interesting to try and imagine it...).

But wait, here's another idea. There is also a line of Spanish vending machines that emphasize "solid nutritional value," and sell "nuts, prepared fruit, ready meals and Spanish speciality, gazpacho soup."

Yum!

Of course, the real advantage to using processed instead of fresh food in school vending machines is that it's cheaper and the vending machines wouldn't have to be stocked daily. These are, of course, the same reasons why the majority of people buy packaged food instead of fresh food at the grocery store.

But couldn't we try to encourage real change in our nation's eating habits by starting in our public schools? What if we taught our children that the right choice is not "healthier" (i.e. "less-bad-for-you") junk food but truly-healthy nutritious un-processed fresh whole food?

Now there's an interesting idea.

CORE GROUP MEETING MINUTES FOR SEPTEMBER

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Fri, 09 Oct 2009 23:05:00 +0000

Core Group Meeting Minutes—September 22, 2009

Draft Minutes

I. News from Garden of Eve Farm

No significant news reported.

II. Updates

A. Distribution Update

1. Discussion about 12 pm cut off time on Saturdays

Unanimous consensus was to hold firm to the exact 12 pm cut off time (no grace period) for picking up at Saturday distribution. Suggestion made to emphasize this and its necessary rationale to members in the first newsletter of the season and in the website FAQ.

B. Accounting update

Natasha reported the account balances and checks written.

C. Communications Committee Update

Wendy presented a report on the results of the Early Season Survey, which is available for review on the Google Group. Response was generally positive; signup and amount of produce received responses for improvement. Consensus was to do the next survey at end of the season rather than do a mid-season survey.

D. Website/ IT Update

Rebecca is looking into redoing the website to give coordinators more access to update the pages themselves.

E. Events Update

Vanessa reported on upcoming events, including the planned end-of-season potluck (harvest dinner) which will be held in November. She is also looking into a canning or pickling class.

F. Low Income Update

Kevin reported that the food drivers are working out and the two LI members on Saturdays are doing well; still no appropriate candidate for Wednesday; we discussed selling Wednesday share in order to recoup funds.

VOTE TO SELL THE WEDNESDAY SHARE (PRO-RATED): APPROVED, 11 in favor, none opposed.

Kimberly and Kevin relayed the idea of requesting a grant from the Citizens Committee of NYC for the low income shares, which other CSAs have done. There was discussion about how we can standardize the way we identify low income candidates so that this criteria can be announced at start of season. Natasha proposed that in the interest of long-term viability a grant be requested to fund a revolving loan, rather than for funding a few fully subsidized shares.

MOTION TO REQUEST CCNYC GRANT TO FUND A REVOLVING LOAN APPROVED BY VOTE, 9 in favor; 2 for requesting a subsidized shares grant.

Kimberly will write and submit a grant proposal.

G. Workshift Update

No significant news reported.

H. Incorporation Committee Update

Dawn presented the insurance coverage quotes received (commercial package, volunteer accident, and directors & officers liability), the options available to the CSA, and estimated increased admin cost to members.

Volunteer Accident coverage has been purchased as previously authorized. Our attorney advises both D&O and Commercial Package coverage. Option #1 is D&O coverage up to $500,000; Option #2 is D&O coverage up to $1,000,000.

VOTE ON PURCHASING LIABILITY INSURANCE: PURCHASE APPROVED, 11 in favor, none opposed.

VOTE ON PURCHASING D&O COVERAGE TO $1M OR $500K: $1M PURCHASE APPROVED, 11 in favor, none for $500K.

Dawn to ask Ted about deadline for completing bylaws.

III. Report on CB1 meeting re: proposed Greenmarket move

In October the Farmer’s Market will move to Union Avenue. Dawn reported that we have the blessing of the head of the Greenmarket and the Parks Department to remain in our current Saturday distribution area.

Kimberly volunteered to make a CSA banner for Saturday distribution in order to distinguish the CSA from the farmer’s market.

Dawn reported that according to the Greenmarket, if we wanted to select a date to sell our cookbooks at the Greenmarket we would be allowed to do that.

IV. Earlybird signups to begin in November? (Eve’s request)

Eve is requesting 2010 signups begin in Nov or Dec 2009; consensus is that if so, we will need to make decisions about signup soon so that we can work out details, procedures, etc.

MOTION TO DEVOTE OCTOBER MEETING TO ELECTING 2010 COORDINATORS APPROVED BY VOTE, 11 for, none opposed.

MOTION TO ALERT NICOLE (2009 SIGNUP COORDINATOR) TO HOLD OFF ON 2010 SIGNUP PLANNING (IF ANY) UNTIL OCTOBER MEETING DISCUSSION APPROVED BY VOTE, 11 for, none opposed.

Wendy to post coordinator descriptions to the website.

V. Meat at the CSA

Wendy presented the results of the Meat Share survey; many responses were positive about adding a meat share to the CSA. Consensus was to devote November meeting to Meat Share discussion (pros/cons, feasibility, options, etc) and alert members to this.

VI. Proposal to send out Core Meeting Minutes in the CSA newsletter.

MOTION TO SEND LINK TO MINUTES IN THE NEWSLETTER APPROVED BY VOTE, 11 for, none opposed.

VII. CSA Timeline (Nicole/Griffin)

No significant news reported.

NEXT MEETING: October 11, 2009; 4-6 PM, Lutheran Church of the Messiah
Facilitator: Natasha
Minutes: Katie
Snacks: Vanessa

MARION NESTLE: "FOODS ARE NOT DRUGS"

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Tue, 29 Sep 2009 16:03:00 +0000

I couldn't agree more. Read her blog post titled "Health claims for yogurt? Really?" which ends: "Probiotics are another reason why the FDA needs to set better standards for health claims. If it were up to me, food packages would have no claims on them: none at all. Foods are not drugs."

She then gives another wonderful example of why we should not trust the big food companies:

I mean, come on: cocoa krispies boosts immunity?

Kellogg's is making the claim based on the fact that the cereal is both "fortified" and "enriched" ("enriched" means adding back nutrients that were lost during food processing; "fortified" means adding nutrients to food that weren't originally present) with vitamins made from petroleum.

(Digression: "Petroleum?!" you say. Yes, as outlined in the fascinating book "Twinkie, Deconstructed" several of the vitamins used to enrich flour, such as Niacin (Vitamin B3) are made from petroleum. And, as you'll see from this graph:

Niacin is naturally present in whole wheat flour, and is then stripped out and added back in, in a quantity less than what was there originally. Cocoa krispies are made from rice, not flour, but white rice has the same vitamin problems as white flour when you compare it to natural brown rice. Brown rice, in fact, has a good deal of thiamin (B1) before being processed into white rice. B1 was the first vitamin to be discovered, and its discovery directly resulted from the invention of white rice, and the fact that when white rice first started gaining popularity a new disease emerged, beriberi, which people at first took to be a bacterium or other contagious disease, but was later discovered to be a deficiency of Vitamin B1. Now of course, we just add it back in through the "enrichment" process. And yes, if you're wondering, B1 is also made from petroleum. )

Anyway, here's a larger version of the cocoa krispies box:

And another good example:

RECIPE: PLUM AND PEAR COBBLER

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Sun, 27 Sep 2009 22:06:00 +0000

The only thing you need to watch out for in this recipe is if your pears are not ripe. See note below.

Plum and Pear Cobbler

4 cups thinly sliced pitted plums
2 cups thinly sliced pears
3/4 cup granulated sugar (less if plums are sweet)
3 tablespoons cornstarch
1/2 teaspoon cinnamon

Topping:
1 cup whole wheat flour
1 1/2 teaspoons baking powder
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup butter
1/4 cup plus 1 to 2 tablespoons heavy cream
2 eggs, lightly beaten

Combine sliced plums, pears, 3/4 cup granulated sugar, cornstarch, and cinnamon. Toss together and let stand at room temperature for about 30 minutes.

Combine flour, baking powder, 2 tablespoons sugar, and salt. Cut in butter until mixture is like meal. In a cup, whisk together heavy cream and eggs. Dough should be fairly thick, but you can add a little more cream if necessary.

Pour fruit mixture into an 11x7 or 9-inch square baking dish.* Spoon batter over fruit.

Bake in preheated 325 degree oven for about 40 to 50 minutes, or until fruit is tender and topping is browned.

*if your pears are under-ripe (i.e. not soft at all) I would put the fruit into the oven for a good 20 minutes without the topping, then remove from the oven, spoon on the topping, and bake the regular amount of time.

RECIPE: GINGER AND PEAR BREAD

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Tue, 22 Sep 2009 23:46:00 +0000

This one is super easy and yummy, but because this recipe's first step is creaming the butter, it requires refined sugar. I prefer to use maple syrup or honey as sweeteners: they're more natural and nutritious. The next time I make this recipe I'm going to try the wet/dry method instead so that I can skip the sugar: I'll melt the butter and add it to the wet ingredients (eggs and either maple syrup or honey) and then add the wet ingredients to the dry ingredients.

GINGER AND PEAR BREAD

Ingredients:
1/2 cup sugar
1/4 cup (1/2 stick) butter or margarine
2 eggs
2 medium pears, diced*
1 cup whole wheat flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup crystallized ginger, diced

*There's no need to peel the fruit; but if your pears aren't really ripe (if they're hard) you should roast them (whole) in the oven for about 10 minutes, until the skin turns brown, to soften them up.

Directions:

In a large mixing bowl, cream together the sugar and butter, then add the eggs, beating till smooth.

Add the flour, ground ginger, baking soda, baking powder, and salt. Beat until smooth. Add the diced pear, and then the candied ginger.

Spoon the batter into an 8 1/2 x 4 1/2-inch loaf pan. Bake in a preheated 350 degree oven for 40-50 minutes, or until a cake tester inserted into the center of the loaf comes out clean.

LOCAL EVENTS: GREENPOINT COMMUNITY FOOD MEETING

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Tue, 22 Sep 2009 23:16:00 +0000

We are inviting anyone in Greenpoint and Williamsburg who is interested in food justice, access, sustainability and security to join us. This first meeting will be a chance for people who are working on food issues in the neighborhood and those who would like to be more involved to meet, share experiences, and talk about how we can pool our resources and knowledge to build on the amazing food activism that is already taking place here and to talk about how we can connect with food activists in other Brooklyn neighborhoods.

This is an outcome of the Brooklyn food conference, which has been instrumental in getting these neighborhood meetings organized all over Brooklyn: "After an incredibly successful and exciting Brooklyn Food Conference we are morphing into a grassroots-based Brooklyn Food Coalition. So far 10 Brooklyn neighborhoods (and hopefully many more) are creating local, neighborhood-based groups that are choosing 1 or more projects to work on to improve the food situation in their communities. Each neighborhood will send 2 reps to a Council of Neighborhood Groups so we can share strategies, projects and campaigns across the Borough."

For more information go here.

GREENPOINT COMMUNITY FOOD MEETING
Thursday, September 24th 7:00 p.m.
Lutheran Church of the Messiah
129 Russell Street (btw. Nassau and Driggs)
Contact: Maggie Dickinson mdickinson (at) gc.cuny.edu

IN THE NEWS: FROOT LOOPS ARE NOW GOOD FOR YOU?

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Tue, 22 Sep 2009 16:30:00 +0000

Have you heard about the Froot Loops controversy? I first started seeing this on blogs a few weeks ago and then the New York Times wrote an article about it on September 4th. There's a new food labeling program called "Smart Choices," backed by major food companies, that claims to be (according to their website) "a single, trusted and reliable front-of-pack nutrition labeling program that U.S. food manufacturers and retailers could voluntarily adopt to help guide consumers in making smarter food and beverage choices."

Food advocates like Marion Nestle have raised the question of how Froot Loops could have possibly been included in this program, since, well, sugar is the first ingredient on the label, and, in fact, makes up 41% of the product. Well, according to the Smart Choices website, having "developed a comprehensive set of qualifying nutrition criteria," they've decided that sugar is one of their declared "nutrients to limit" and have set a "general benchmark" that "added sugar" should be less than 25% of total calories in a product. Okay, sounds a little high to me, but then it turns out that, according to the Froot Loops label, sugar supplies 49% of its calories per serving (a serving of Froot Loops contains 110 calories, in each serving is 12 grams of sugar, and each gram of sugar (I looked it up) has 4.5 calories per gram. That means 54 out of 110 calories is from sugar, or 49%). Seems to me like Froot Loops doesn't even meet Smart Choices' own criteria.

But wait! They've made an exception for cereal!

For cereal, just go ahead and forget about that pesky (and still, honestly, kind of high, don't you think?) 25% thing, a cereal must have 12 grams of sugar or less per serving (serving size undefined, as you'll see below) to qualify. So Froot Loops just gets in.

Also, strangely, Froot Loops used to have 13 grams of sugar. At least, the nutritional information on the Fresh Direct website has a label listing the sugar content as 13 grams, while the Kellogg's website says 12. But they also seem to have adjusted the serving size, too: Kellogg's now says it's 29 grams, not 32. So did they just adjust their serving size to meet the requirements? Isn't that, ahem, cheating?

But anyway, whether 12 grams or 13, that's still a lot of sugar, right? I mean, 41% of your product is sugar and somehow it's a "smart choice"? Does that make sense? Oh, wait, here we go: the Smart Choices program "helps shoppers make smarter [italics mine] food and beverage choices within product categories in every supermarket aisle." In the NY Times article, Eileen T. Kennedy, president of the Smart Choices board, says that Froot Loops was chosen not because it's good for you, but because it's better for you than a doughnut (!): "'You're rushing around, you're trying to think about healthy eating for your kids and you have a choice between a doughnut and a cereal,' Dr. Kennedy said, evoking a hypothetical parent in the supermarket. 'So Froot Loops is a better choice.'" The Times article goes on to say: "The checkmark means the food item is a 'better for you' product."

A "better for you product"? In that case, doesn't everything within a "product category," except for the worst one of the bunch, qualify for this label, since they're all "better for you" than that one?

Let me leave you with some other Smart Choices products (to see everything that has so far "qualified" for the Smart Choices program go here):

Cocoa Puffs
Fresh Direct lists the sugar content as 14 grams (2 grams above the Smart Choices 12 gram maximum), and the General Mills website lists it as 12 grams per serving, but with the serving size now being 3 grams less: 27 grams as opposed to 30 (hmmm...).

Magical Cheese Stuffed Crust Cheese Pizza
Consisting of "Cheese Stuffed Crust Pizza Made with REAL Mozzarella Cheese, Corn, Vanilla Pudding with Magical Chocolate Flavor and Color-Changing Sprinkle Packet " Sounds nutritious.

And every flavor of Teddy Grahams (first ingredient? Unbleached Enriched Flour, and I love how they put on the front of the box that it's a good source of calcium because it contains just 10% of your daily recommended value)

FOOD FOR THOUGHT

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Tue, 22 Sep 2009 16:03:00 +0000

If you missed last week's "Food for All" issue of the Nation, you can go to here to read Michael Pollan's appreciation of Wendell Berry, Alice Waters on school lunch programs, Anna Lappe on university dining halls, John Nichols on the Food Safety Enhancement Act of 2009, and "Ten Things You Can Do to Start a Community Garden," among some other really interesting articles. (Some are complete, others require a log in.) Says Pollan of Berry: "That we are all implicated in farming--that, in Berry's now-famous formulation, 'eating is an agricultural act'--is perhaps his signal contribution to the rethinking of food and farming under way today. All those taking part in that conversation, whether in the White House or at the farmers' market, are deep in his debt." Yep.

-Kevin B.

RECIPE: SPAGHETTI SQUASH WITH JALAPENO CREAM

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Tue, 15 Sep 2009 20:44:00 +0000

Ingredients:
1 spaghetti squash (about 3 lbs.)
2 cups milk
2 to 3 jalapenos, stemmed, seeded, and chopped
2 tablespoons butter, plus more for pans
3 tablespoons flour
1 teaspoon salt
1 cup shredded cheese

Preparation:
Preheat oven to 375 degrees. Cut squash in half lengthwise and use a spoon to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Squash should be tender when pierced with a fork. Let sit until cool.

Meanwhile, in a medium saucepan over medium heat, warm milk and jalapenos until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalapenos.

When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.

In a medium saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, about 3 minutes. Slowly pour in jalapeno-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with cheese and bake until bubbling and brown on top, about 30 minutes.

Yield
Serves 8

IN THE NEWS: FDA TO STUDY FOOD LABEL USE

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Fri, 11 Sep 2009 17:56:00 +0000

The FDA has announced that they will be undertaking a study to find out why younger people are not using food labels as much as they used to:

Analyses of repeated survey data show a sharp decline in label use between 1994 and 2002. Much of the decline in label use occurred among young consumers, i.e., those younger than 35 years old. In 1994, approximately 13% of U.S. consumers reported "never" using the food label the first time they purchase a product, with no significant differences between various age groups. In 2002, the proportion of consumers reporting "never" using the food label the first time they purchase a product had increased to 19%, a significant increase over the 1994 percentage. In comparison, the proportion of consumers younger than 35 years old who reported "never" using the food label the first time they purchase a product had increased from 13% in 1994 to nearly 30% in 2002.

The proposal goes on to enumerate its goals and purpose:

The study goals are to: (1) identify attitudes and beliefs among consumers
toward health, diet and label usage; (2) determine relationships between those
attitudes and beliefs, as well as demographics, with food label use and non-use;
and (3) evaluate the relative importance of these attitudes between consumers of
various age groups to determine whether barriers to label use differ between
younger consumers and older consumers. The information collected from the study
is necessary to inform the agency's efforts to improve consumer understanding
and use of the food label.

I found it to be very interesting that 30% of consumers under 35 "never" read the food label, as opposed to 13% in 1994, and I'm curious to see the results of their survey. Maybe today's younger consumers feel that the nutritional information on the front of the box is enough. Certainly there are more nutritional claims on the fronts of boxes than there were back in 1994.

2009:

1984:

RECIPE: BEEF AND VEGETABLE COBBLER

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Mon, 07 Sep 2009 15:35:00 +0000

This one is easy and delicious - a hearty meal as the days become cooler. Feel free to experiment with the vegetables depending on what's in your share. Zucchini, green beans or corn would go well here, even kale or Swiss chard, chopped up, would work. And if you want to sprinkle a little cheddar cheese over the top before it goes in the oven, I'm not going to stop you.

BEEF AND VEGETABLE COBBLER

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
3/4 teaspoon ground ginger
1 1/4 teaspoons salt
1 large tomato, diced
1 medium eggplant, cubed
1 bell pepper, diced
2/3 cup yellow cornmeal
1/3 cup whole wheat flour
1 teaspoon baking powder
1/3 cup whole milk
2 large eggs
2 tbsps honey
3 tbsps butter, melted

Preheat oven to 400 degrees.

Cook ground beef in large heavy pot, breaking up into small pieces, until no longer pink, about 5 minutes. Add onion and garlic and cook, stirring occasionally, 5 minute. Add spices, and 1 teaspoon salt and cook, stirring, 1 minute. Add tomato, eggplant and bell pepper and briskly simmer, stirring occasionally, until liquid is reduced, 10 to 15 minutes.

While beef simmers, whisk together cornmeal, flour, baking powder, and remaining 1/4 teaspoon salt in a medium bowl. Whisk together milk, egg, honey and the melted butter in a small bowl, then stir into cornmeal mixture until just combined.

Spoon cooked beef and vegetables into a casserole dish and top with corn bread batter. Bake until a wooden pick or skewer inserted into center of corn bread comes out clean, 15 to 25 minutes.

Serve warm.

RECIPE: 3 CHEESE STUFFED PEPPERS

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Wed, 02 Sep 2009 21:58:00 +0000

I love cheese.

3 CHEESE STUFFED PEPPERS

4 bell peppers
1/2 lb ground beef
1 cup sliced mushrooms, crumbled
1/4 cup each grated Parmesan, shredded Mozzarella, and Feta
2 tbs Italian bread crumbs
1 egg, beaten
3 cloves garlic, crushed
1/2 tsp salt

Preheat the oven to 400 degrees. Wash the peppers, cut off the tops and remove the seeds. In a bowl, mix the other ingredients and divide between the peppers. Stuff the peppers, lay in a glass or ceramic baking dish and place the tops back on the peppers. Cook for 45 min.

RECIPE: SPICY GREEN BEAN AND CUCUMBER SALAD

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Tue, 01 Sep 2009 22:58:00 +0000

This one looks super easy, light and refreshing!

SPICY GREEN BEAN AND CUCUMBER SALAD

2 cups chopped cooked green beans
1 cup finely chopped peeled cucumber
1/2 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons red wine vinegar or cider vinegar
2 teaspoons chopped fresh green chilies or 1/4 teaspoon crushed red pepper
1 teaspoon honey
1/2 teaspoon salt

Mix all ingredients. Cover and refrigerate about 2 hours or until chilled.

RECIPE: EGGPLANT LASAGNA

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Tue, 01 Sep 2009 22:41:00 +0000

I don't eat pasta. Okay, on occasion I will, but generally I try to avoid it. Why? White flour. It's not real food. I know I'm probably in the minority on this. Everyone I know adores pasta but me. I just can't get over the fact that all of the nutrients (30 or more) are stripped from the flour during processing and then only 5 are added back (iron, niacin, thiamin, riboflavin and folic acid).
Anyway, here's a delicious and nutritious vegetarian pasta-less eggplant lasagna.

EGGPLANT LASAGNA

1 large eggplant
2 cups tomato sauce
1/4 cup crumbled feta cheese
1/4 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
salt and pepper to taste

Peel the eggplant and trim the ends. Slice lengthwise into 1/4 inch thick slices to resemble lasagna noodles. Set on a tray and sprinkle with salt. Let stand for 15 minutes to sweat out some of the liquid. Turn slices over and repeat salting and sweating. Brush off excess salt.

Preheat the oven to 350 degrees.

Spread a thin layer of tomato sauce in the bottom of a 9x7 inch casserole dish. Cover with a layer of eggplant slices. Sprinkle with a little of the shredded mozzarella, then top with another thin layer of sauce, and another layer of eggplant slices. Spread the ricotta cheese only on top of this layer of eggplant, and cover with more eggplant. Spoon on more sauce, then crumble feta cheese over the sauce, followed by half of the remaining mozzarella cheese. Top with a final layer of eggplant, remaining sauce, and the rest of the shredded cheese.
Bake for 25 minutes in the preheated oven, if cheese does not brown, turn on the broiler for about 5 minutes at the end.

FOOD MATTERS: SOME GREAT FOOD DOCS ON DVD

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Tue, 01 Sep 2009 21:23:00 +0000

Can't wait until the new "Food, Inc." makes it to DVD? Try some of these to tide you over:

"The Future of Food" (trailer)
The Future of Food offers an in-depth investigation into the disturbing truth behind the unlabeled, patented, genetically engineered foods that have quietly filled U.S. grocery store shelves for the past decade and examines the complex web of market and political forces that are changing what we eat as huge multinational corporations seek to control the world's food system. The film also explores alternatives to large-scale industrial agriculture, placing organic and sustainable agriculture as real solutions to the farm crisis today.

"The Real Dirt on Farmer John" (trailer)
The Real Dirt on Farmer John is a personal documentary about John Peterson, a farmer, artist, and eccentric/innovative thinker cast in rural Illinois. Filmmaker Taggart Siegel has documented John's struggle to redefine his family farm for over twenty years, witnessing the colorful drama of John's life. With the death of his father during the late 60's John turns his traditional family farm into an experiment of art and culture, making it a haven for hippies, radicals and artists. The Real Dirt on Farmer John charts the end of this idealistic era as the farm debt crisis of the 1980s brings about the tragic collapse of the farm. As the intricate weave of rural America unravels, vicious local rumors turn John into a scapegoat, condemning him as a Satan-worshipping drug-dealer. Threatened with murder, his home burned to the ground, John defies all odds to transform his land into a revolutionary farming community. At the film's close, the Peterson family farm is one of the largest Community Supported Agriculture (CSA) farms in the United States. Out of the ruins of single-crop agriculture, John creates an extended farm village where people and art can thrive alongside agriculture.

"King Corn" (trailer)
King Corn is a fun and crusading journey into the digestive tract of our fast food nation where one ultra-industrial, pesticide-laden, heavily-subsidized commodity dominates the food pyramid from top to bottom corn. Fueled by curiosity and a dash of naivete, college buddies Ian Cheney and Curt Ellis return to their ancestral home of Greene, Iowa to figure out how a modest kernel conquered America.

With the help of some real farmers, oodles of fertilizer and government aide, and some genetically modified seeds, the friends manage to grow one acre of corn. Along the way, they unlock the hilarious absurdities and scary but hidden truths about America s modern food system in this engrossing and eye-opening documentary.

A graceful and frequently humorous film that captures the idiosyncrasies of its characters and never hectors (Salon), King Corn shows how and why whenever you eat a hamburger or drink a soda, you re really consuming ... corn.

"Our Daily Bread" (excerpt)
Welcome to the world of industrial food production and high-tech farming. To the rhythm of conveyor belts and immense machines, the film looks without commenting in the places where food is produced: monumental spaces, surreal landscapes and bizarre sounds a cool, industrial environment which leaves little space for individualism. People, animals, crops and machines play a supporting role in the logistics of this system which provides our society s standard of living. Our Daily Bread is a wide-screen tableau of a feast which isn't always easy to digest and in which we all take part. A pure, meticulous and high-end film experience that enables the audience to form their own ideas.

"We Feed the World" (trailer)
What does world hunger have to do with us? In a word: EVERYTHING. We Feed the World is an award-winning, visually stunning, globe-trotting expose of our modern agricultural system. From struggling fishermen and long-distance truckers, to agronomists and multi-national corporate executives, We Feed the World presents a sobering portrait of the people who define the contemporary food industry, where the constant pursuit of profit takes precedence over the health of the workers, the hungry, and the environment.

IN THE NEWS: THE WHITE HOUSE GARDEN

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Tue, 01 Sep 2009 20:39:00 +0000

Some fun facts about the White House garden:

Size: 1100 square feet

Total cost for seeds and mulch: $200

Pounds of produce as of July: over 200

A new video released by the White House tells the story, with some great time lapse of the garden from March through July:

IN THE NEWS: FAMILY FARM RENEWS ITSELF

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Sat, 29 Aug 2009 15:54:00 +0000

There is a great article in the NY Times Magazine this weekend about a farmer in Illinois that transformed his family farm from a monoculture that was losing money into a producer of a diverse variety of obscure crops, supplying some of the best Chicago restaurants: things like wild ramps, squash blossoms, Galapagos tomatoes, popping sorghum, and Iroquois corn, to name but a few. And they are now bringing their message of success to the surrounding community:

Marty and Kris [Travis] teach hundreds of students that they can farm on fewer than 1,000 acres and that they don't have to raise yellow corn and pink pigs. Marketing, community building and relationships with chefs are also crucial. "You see all these guys," Marty says, pointing to the sea of corn surrounding his farm, "the only relationship they have is with the guy at the elevator who says, 'Yeah, you can dump it in the bin over there.'"

Field Report: Family Heirlooms, NY times Magazine, August 27, 2009

IN THE NEWS: ROBERT KENNER INTERVIEW

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Thu, 27 Aug 2009 23:58:00 +0000

Robert Kenner, director of the new documentary "Food Inc.", talks to Jon Stewart about Abu Ghraib feedlots; healthcare costs, diabetes, and why cheap food is going to bankrupt us; and Pancakes and Sausages on a stick.

The Daily Show With Jon Stewart

Mon - Thurs 11p / 10c

Robert Kenner

http://www.thedailyshow.com/

Daily Show
Full Episodes

Political Humor

Healthcare Protests

FLOWER HIGHLIGHT: STRAWFLOWERS

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Thu, 27 Aug 2009 17:10:00 +0000

We have the answer to the mystery flower: strawflower, or Helichrysum, a native flower of Africa. According to Eve, both strawflowers and gomphrena are especially good for drying, just hang them upside down and they will dry in about a week, and last all winter!

RECIPES: SAVOY CABBAGE

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Tue, 25 Aug 2009 20:32:00 +0000

This recipe calls for 45 minutes of a 450 degree oven - I wouldn't even think about this one if it's over, say, 85 degrees out. Instead, try the slaw recipe below.

ROASTED SAVOY CABBAGE

2 tablespoons extra-virgin olive oil, plus extra for greasing the baking dish
1 Savoy cabbage, quartered, cored, and cut into thin strips
1/2 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
2 garlic cloves, minced
1/4 pound bacon, defatted and cubed

Preheat the oven to 450 degrees.

Lightly oil a very wide, deep roasting pan. Arrange the cabbage in a single layer in the pan.

Drizzle with the chicken broth and olive oil, and season with the salt, pepper, and paprika. Toss with the garlic. Top with the bacon.

Roast in the preheated oven for 45 minutes, tossing once in a while, or until golden brown on top and lightly crisp around the edges.

Serve hot, with meat or poultry. Serves 8

SAVOY CABBAGE SLAW WITH APPLESAUCE VINAIGRETTE AND MUSTARD SEEDS

FOR THE VINAIGRETTE:
1 teaspoon Dijon mustard
1/2 teaspoon salt
2 tablespoons apple cider vinegar
1 tablespoon applesauce
1/3 cup olive oil

FOR THE SALAD:
4 cups savoy cabbage, sliced as thinly as possible
1 large bunch red radishes
3 or 4 Granny Smith apples
1 lemon, juiced
1 teaspoon mustard seeds
1/2 cup walnuts, toasted and chopped
Salt and black pepper to taste.

Make vinaigrette: In a bowl, mix together mustard, salt, vinegar and applesauce. Slowly whisk in olive oil a little at a time until dressing emulsifies. Set aside.

Make salad: Put cabbage in a large bowl. Using the shredding blade of a food processor or a box grater, shred radishes until you have 1 cup. Add to bowl.

Core apples and shred in food processor or with box grater until you have 2 cups. Put shredded apple into a bowl filled with lemon juice and 2 cups water, to prevent apple from browning.

When ready to serve, gently squeeze water from apple, add to cabbage and toss slaw with vinaigrette. Add mustard seeds and toss again. Sprinkle walnuts on top of slaw. Season with salt and pepper.

Yield: 6 servings.

RECIPE: ROASTED FENNEL WITH PARMESAN

noreply@blogger.com (Greenpoint-Williamsburg CSA) — Tue, 25 Aug 2009 20:18:00 +0000

I have to tell you up front, I'm not a big fennel fan. But I'm trying. I like it better roasted than raw, and I'm a big believer that cheese makes everything delicious, and thus the recipe below. If anyone has any winning fennel recipes, email them to williamsburgcsa@gmail.com and I'll share them in the next newsletter!

ROASTED FENNEL WITH PARMESAN

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

Preheat the oven to 375 degrees F.

Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

****

And if you love balsamic vinegar (I know I do), try this one:

ROASTED FENNEL WITH BALSAMIC VINEGAR

2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced
Olive oil
Balsamic vinegar

Preheat oven to 400°F.

Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with aluminum foil. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.

Serves 4.