0 évaluation0% ont trouvé ce document utile (0 vote)
49 vues3 pages
This newsletter provides updates from a youth urban farming program. It discusses the program's activities over the past few weeks, including youth-led volunteer days and collaborations with other programs. It also announces the program's final volunteer day on August 16th and encourages newsletter readers to attend. The newsletter then provides details on the vegetables and flowers available that week from the farm.
This newsletter provides updates from a youth urban farming program. It discusses the program's activities over the past few weeks, including youth-led volunteer days and collaborations with other programs. It also announces the program's final volunteer day on August 16th and encourages newsletter readers to attend. The newsletter then provides details on the vegetables and flowers available that week from the farm.
This newsletter provides updates from a youth urban farming program. It discusses the program's activities over the past few weeks, including youth-led volunteer days and collaborations with other programs. It also announces the program's final volunteer day on August 16th and encourages newsletter readers to attend. The newsletter then provides details on the vegetables and flowers available that week from the farm.
THE YOUTH FARM at the High School for Public Service
NEWSLETTER Week of August 11
th 2014 2014
www.HSPSFarm.blogspot.com FROM THE FARMER Hello, CSA members!
Hi all! Hope you are enjoying what is left of our quickly passing summer! Im sad to say that we only have 3 weeks left of our Summer Youth Program. Heres an update of what our group has been working on for the past few weeks. On August 2 nd the youth ran their first Saturday volunteer day! It was a great chance for them to step up into leadership positions, especially for our newer members. Weve also been collaborating with some similar youth urban farming programs; you might be interested in checking out East New York Farms and Green Guerillas Youth Tillers Program. Both programs empower youth by employing them to work in various gardens and urban farms around the city. Our youth really enjoy working with the other groups, especially since they are friends with many of them! I think its important for them to see that other students are doing similar work and that theyre all a part of a greater movement. Overhearing high school students debate why one groups collard greens are better makes me very happy.
Last Friday we were lucky enough to have Sonny Singh of the education nonprofit HEART (http://teachhumane.org/heart/about/) do a workshop on immigrant rights for us. Not only did his workshop build on an earlier workshop about migrant farmworker rights, but also opened a conversation about each of our backgrounds. We also visited Phoenix Community Garden and helped the Youth Tillers harvest many pounds of produce to donate to their local community center. And of course, weve been working away at the farm weeding, trellising, prepping beds and harvesting for our market and for you!
Our youth will be hosting their final volunteer day on this coming Saturday, August 16 th . Wed love for you to stop by and work with us for an hour or the whole day! The day runs from 10 am until 3:30 pm. Looking forward to seeing you then!
Thanks again for all of your continued support! All the best, Patricia
IN YOUR VEG SHARE THIS WEEK! Collards Red Curly Kale Cucumbers Dragons Tongue Romano Beans Garlic Beefsteak and Cherry Tomatoes Fairytale Eggplant Jalapeno peppers Shishito peppers Basil Chives
IN YOUR FLOWER SHARE THIS WEEK! Scabiosa Christmas basil Zinnias (Cactus and Benarys Giants) Cosmos Ageratum Hopi Red Dye Amaranth Ammi Gomphrena
VEGGIE HIGHLIGHTS This weeks stars are Fairytale Eggplant, Garlic, and Dragons Tongue Beans. Fairytale Eggplant: An Eggplant as Beautiful as a Flowering Annual -- and Much Tastier! We grow Fairy Tales for their incredible flavor and useful size --. This dwarf eggplant variety grows low and wide, but yields dense clusters of small fruit that are neon-lavender with bold streaks of white. They are picked young -- about 4 inches making them a popular choice for chefs. We suggest you try adding them to any saut of veggies, especially Thai or North African dishes.
THE YOUTH FARM at the High School for Public Service NEWSLETTER Week of August 11 th 2014 2014
www.HSPSFarm.blogspot.com Garlic: We grow a lot of garlic on the farm! We plant our garlic in November and harvest it in mid-to-late July. Then, it goes through a curing process in which the stem and bulb casing dries out. We cut the stem and roots off when the stem has fully dried. The garlic youre receiving today has been cured, so that you can store it for up to a month in dry, cool and dark conditions. Garlic can be added to almost any savory dish raw or cooked. It has been used since ancient times for both culinary and medicinal purposes. Anecdotally it is known to improve cardiovascular functions. It also has anti-fungal and anti- inflammatory properties, making it an excellent addition to any homemade cough or cold remedy. Dragons Tongue Beans: We have our first fresh picking beans of the season! This delicious Heirloom variety is sweet and tender, and can be eaten in its entirety added raw or cooked to many dishes, like salads, sauts, or as a side on its own. When cooked, the beans lose their pretty striped quality. RECIPE CORNER: Source: http://www.denisonfarm.com/ Fairy Tale Eggplant, Green Beans and Red Curry Tofu 1 lb. fairy tale eggplant cut in slices 1 med. Sweet or red onion diced 1 limes worth of juice 1 tsp. sugar/honey/agave syrup (its really to your taste) 1 Tbs. soy sauce or tamari 1-2 Tbs. chopped cilantro or basil for garnish 1 Tbs. diced ginger 1 small jalapeno or serrano chili diced 1 Tbs. sesame seeds 1-1 & 1/2 lbs. green beans trimmed and snapped to bite size. 2 lbs. firm tofu cubed 1 can of coconut milk 1/2 Tbs. of Thai red curry paste 1 1/2 cups basmati or jasmine fragrant rice used with 2 1/2 to 2 3/4 cups water for rice Several Tbs. coconut oil for both tofu and eggplant. Rinse the rice and put it in the pot with the water, bring to boil, cover, turn heat to very low and cook 15-20 minutes, checking after 15 to see if water is fully absorbed. While the rice is cooking start searing the cubed tofu in some of the coconut oil on med. and let it sit in the heat of the pan, only moving them around the pan occasionally. It will develop a browned meatier texture if it gets a chance to sear on a couple sides. In another pan saut the onions, and when they become translucent, add eggplant. Depending on the size of your eggplant, it will take approx. 10-15 minutes to cook them. About half way through, add the sweetening, lime and soy sauce and the diced ginger and chili, so the flavors have time to combine, but you dont burn the ginger and chili. In a cup or bowl, mix the red curry paste with the coconut milk and when the tofu looks nice and browned on a few sides, pour in the coconut milk, curry paste sauce. Let that cook about 5-10 minutes to reduce
THE YOUTH FARM at the High School for Public Service NEWSLETTER Week of August 11 th 2014 2014
www.HSPSFarm.blogspot.com the coconut milk a little and blend the flavors. Season with soy sauce to your taste depending on the saltiness of the curry paste. When everything is close to being done, steam the green beans 4-6 minutes depending on their size and tenderness. When everything is cooked to perfection, garnish the eggplant with Basil or Cilantro, and sesame seeds and serve.
Youth Farmer Profile: Allison Manne, Urban Farm Training Program Apprentice
Where are you from? Im from Rockland County, New York. 40 minutes northwest of NYC.
Why did you want work as a Farm Apprentice? I am a Floral Designer and have always loved working with flowers, gardening and nature in general. In recent years I wanted to learn more about growing flowers and vegetables in an urban environment and for production. Ive come to appreciate growing and nurturing plants from seed stage to maturity as much as I love designing flowers.
Do you see farming in your future? I do see it in my future. Id love to incorporate farming and designing as a career path. Over the last few years working with several urban farms in NYC, Ive come to meet an inspiring community of farmers and it would be a great pleasure to continue to work with these awesome people and contribute to the community.
What's your favorite vegetable? I love so many its hard to pick one. Today I will go with Eggplant because its delicious.
What's your favorite aspect of farming? Its kind of hard to summarize but I would say that its the ultimate connection to nature and the cycle of seasons.
NEWS AND UPCOMING EVENTS
Interested in interning at the farm?! Our internships are on Tuesdays and Thursdays from 9am-3pm. For more info please email Liz at Liz@bkfarmyards.com!
August Volunteer Days: Join us on the farm for Farm Volunteer Days! Our Volunteer Days are always:
1 st and 3 rd Saturday of the month, 10-4pm AND Every Wednesday, 2:30-6:30pm during our farmers market!
Upcoming Volunteer Saturday Dates: August 16 th
September 6 th
We would love to see you out on the farm! Families and people of all ages are welcome!