It’s a question of trust

Trust is a wonderful thing, isn’t it? It’s hard to explain the feeling you get when you have been promised something, and then you realize it’s all been a pack of lies all along. Like the time I was told that England would win the World Cup. Or that Desperate Housewives of Secaucus would be a worthy and thought-provoking watch. And the less said about the butt-toning shoes I bought a few years ago, the better.

The problem is that we have to take the information that we get at face value. So when I tell my wife that hi-tech looking piece of geeky kit that she sees on the table was actually bought for a song on eBay, she naturally believes me. Only when she finds the receipts and the application for a new mortgage is that trust eroded. If she’s reading, this is a joke darling. But don’t look in the second drawer in my bedroom dresser anyway.

What’s this got to do with vegetables, I hear you cry? A very good point, I answer sheepishly. Actually trust is a huge thing when it comes to the food we feed our families. Only this week the Bavarian Health & Food Safety Authority and Wuerzburg University in Germany announced that they are developing a test that may be able to identify whether the organic produce we buy is really organic – rather than just relabelled to force consumers to pay a higher price for their fruit and vegetables. Organic fraud is an increasing problem, and technology may be one way to reduce the problem it would appear.

Of course, the fantastic part about being a member of a CSA is that you build up a personal relationship with your farm (in our case, that’s Hearty Roots Community Farm in upstate New York). We know the practices that BR, Lindsey and the team there use, because we’ve been working with them for seven years, and many of us have made trips to the farm over that time, So, we don’t need a new bit of technology to ensure that we really can trust that the produce is of the quality and provenance that we have come to expect. The fact that we get pounds and pounds of tomatoes every week is admittedly an extra bonus!

Anyway, trust me when I say that here is what you can expect to receive in this week’s farm share:

Delicata Winter Squash
Summer squash



Friday, September 5th, 2014 Uncategorized No Comments

Great produce 5 Shrink Wrapped Veg 0

Soccer may not be at the center of American life, but you’ve probably still noticed that the Euro 2012 soccer tournament is taking place right now, pitting the best European countries against each other.

Thankfully, if you’re a member of a CSA, you’re always on the winning team. Just look at the latest results:

Nutrition 3 Boredom 0
Flaccidity 1 Freshness 6
Personal Care 4 Factory Farmed 0

Here’s what you can expect to receive in this week’s championship-winning farm share:

Japanese sweet turnips
Green Garlic
Garlic scapes

Saturday, June 16th, 2012 Uncategorized No Comments

Recipe: Any-Kind-Of-Greens-Pesto!

With the CSA season now in full effect, we’re looking for member recipes to share with the group. Bay Ridge CSA member Anna Thornton Taylor has stepped up to the challenge with her version of pesto, which she says can be made with any kind of greens you get from the CSA share! It’s “simple, fast and good,” says Anna. Enjoy the recipe.

Any-kind-of-greens PESTO

Ingredients:Your bunch of greens
2 or 3 cloves of garlic
1/3-1/2 cup Parmesan cheese
½ cup of olive oil (more to the loosen the pesto up)
1/3 cup nuts (walnuts, pinenuts…other nuts might bring out other flavors…Cashews? Toasted almonds?)

Method:Put all the ingredients in a blender and pulse it until a smooth paste. Taste it to see if it needs any additional of the above ingredients.
More salt? Add more cheese. Too thick? Add more olive oil.
Too “green” tasting? Add more garlic and cheese. You just really can’t mess it up!

Serve the pesto as a spread on toasted bread or mixed in hot pasta or cold pasta salad.

Thanks to Anna, and keep those recipes coming – just send them to email hidden; JavaScript is required.

Monday, June 27th, 2011 Uncategorized No Comments

News from the farm – part 10

More news from the farm, and this time it’s the turn of Kylie to tell us what’s happening at Hearty Roots:

Hello Everyone

My name is Kylie, yet another member of the Hearty Roots Crew.  We’re having another week of hot summer temperatures, but the skies are clear and the farm is beautiful.  The end of summer is bringing about a much lighter workload.  Our crew is getting smaller week-by-week and our daily hours are getting shorter.

The shift of seasons is bringing in much welcome vegetable additions on the farm.  Though we sadly tilled in the last of our cucumbers this past week the winter squash are beginning to look ready and the pumpkins are getting huge in the field.  There’s one more succession of melons to go and the greens are looking as bright and healthy as ever.

We’re hoping to have the potato digger back soon, which we share with two other farms.  So when potatoes arrive in your share here’s a simple and easy, but delicious recipe I recommend.  I made it for lunch this week and it was a great dish for a nice outside meal or picnic.

White Bean, Potato, and Tomato Salad

1 ½ lb. new potatoes, unpeeled (but the Hearty Roots purple potatoes would be delicious and add a lot of color)
2 cans cannellini beans, 15 oz each, drained and rinsed
1 lb. ripe tomatoes, quartered (I cut them in bite sized pieces)
4 scallions, sliced (or chives)
a bunch of flat leaf parsley, chopped
¼ cup extra virgin olive oil
freshly squeezed juice of 1 lemon
sea salt and freshly ground black pepper
Serves 8

Cook the potatoes in a large saucepan of boiling, salted water for about 20 minutes, or until tender when pierced with a knife.  Drain.  When cool enough to handle, cut into wedges (or bite sized pieces) and put into a large bowl.

Add the beans, tomatoes, scallions, and parsley.  Sprinkle with olive oil, lemon juice, salt and pepper.  Toss just until mixed.

Have a wonderful week!

Monday, September 6th, 2010 Uncategorized No Comments

Brooklyn represented at the Farm!

Hello everyone, Dylan is out of town this week so I am making a humble attempt at a blog entry in his absence.

As you may have noticed, it’s been a little hot this summer!  But that didn’t stop Bay Ridge from showing up at Hearty Roots on July 17th to lend some helping hands . . .

With the wacky weather, everything has been growing ahead of schedule at the farm.  Garlic on July 17th (as originally scheduled)??  Garlic was soooo July 7th man, get with the progam.  Luckily when it comes to farming, pick any day between March and November, and there are a plethora of daily tasks to be done.

So despite the 90 degree weather, cooler, hats, sunscreen and kids were loaded into the minivan and up the Taconic Parkway we went. 

One of the great things about visiting the farm is there is space.   Lots of open space everywhere.  Space to camp if you want.   Need somewhere to eat a picnic lunch?  Pull up a patch of grass somewhere and get comfortable.  Or grab a free picnic table at Gigi’s Market (a great little market featuring local food, by the way).

After lunch was finished, sunscreen applied, water secured, we started down the long and winding road (waved to the goats) to the fields where the magic happens.  In the horizon we saw some familiar faces from Bay Ridge – “Brooklyn’s in tha house!”.  Rana (our CSA event coordinator) and her kids had arrived earlier, and were already lending helping hands to Farmer Benjamin.   The next hour or 2 were spent by all of us helping Ben in the eggplant rows, getting a tour from Ben of all the fields and where everything is growing, tasting veggies straight off the plant/vine/stalk (the raw corn tasted like candy!).  Ben’s patience was impressive as he endured constant questions and demands of his attention from the kids. “Look, Ladybugs!”  “What is this beetle?!”  “Is this a pigweed??”  “Look more Lady Bugs”  “Is this a weed?!” and on and on and on.

One of the highlights of the visit was visiting the Pick Your Own garden, available to CSA members to pick and take home flowers, herbs, and veggies (tomatoes, tomatillos, peppers & more).   The Pick Your Own garden alone is worth the trip.  With no bags, we filled my hat with frying peppers, orange cherry tomatoes, jalapenos, tomatillos and more!  In the background I heard our 3 yr-old Soonhee trying to comfort Rana’s son, Sufi (same age), that his mom was nearby in the garden picking flowers.

By the end of the day, everyone was fully satisfied, covered in dirt, and ready to relax in the car.   We stopped back in Gigi’s to rehydrate and wash up, and interrupted Rana and her kids feasting on chocolate cake (I was jealous) to say ‘See you back in BK’!  Then we loaded back in the minivan with our new passenger, lending a ride to a East Williamsburg CSA member, and started back down the Taconic.

We hope more CSA members can make it up to the farm in September for the Harvest Party.  It’s a trip worth making, Ben and his crew are wonderful hosts, and they appreciate seeing CSA members visit and show our support.  It’s a bit of an elightenment to make the connection between the produce that waits for us at 4th Ave Presbyterian, and where it originates.   Until then, see you at the next site distribution, and enjoy these photos from the Farm visit.

Wednesday, July 28th, 2010 News, Uncategorized 18 Comments

During season, Weekly list will appear here

If you ordered an Egg share

During season, Weekly list will appear here

Order Pickup: 4/13/19

Deadline to Order: 4/11/19
(bread deadline 4/9/19)

Mom and Soonhee Garlic 2910906905946934943915949116811671164116211711169IMG_1665IMG_1666IMG_1663IMG_1664IMG_1668