Place beets in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients. Mix in beets, then eggs.

Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet; spread to 3 1/2-inch rounds.

Fry until golden, about 5 minutes per side.

CORNBREAD STUFFED ACORN SQUASH

There are many different ways to stuff an acorn squash —a ll delicious! I ended up making the following:

Make some fun cornbread (fun =w/corn? w/cheese? w/jalapenos?) and set aside.

Halve acorn squash, remove seeds, brush with olive oil and lemon pepper seasoning. Place halves face down on oiled baking sheet for 30 min in 350 degree oven.

Saute an onion, two cloves of the CSA’s aMAZing fresh garlic, two red peppers, and pickled jalapenos in olive oil, and then add a ½ cup of chicken broth to the mixture. Mix in cornbread to make the cornbread stuffing. FYI – I also added an apple to the mixture and I would have added sausage if I had it in the house…

Remove the squash from the oven. Use a wide, flat spatula to turn it over and fill to overflowing with the cornbread stuffing. Bake in oven for another 30 min until squash is tender and stuffing is starting to brown.

TIP: cut a slice on the back of the squash to make it sit flat on the pan.

Kahina’s Algerian Roasted Pepper Salad

1. Roast a few green peppers (in the broiler or on the stovetop as you wish), skin, seed and chop.

2. Add a few chopped tomatoes, some salt, and cover with good olive oil.

3. That’s it! Serve with good warm bread, eat and enjoy!

Thinking of complicating this? Maybe think again. Tara says, “After she made it for me, I tried to recreate it, adding garlic, cumin, and lemon juice, but she steered me in the right direction of simplicity. The green peppers and the tomatoes have a lot of natural acidity that balances the salad perfectly.”

When the farmer was called on Saturday morning (after a communications mix-up caused by various people’s recent vacations), he told us that his business was heavily reliant on sales in the Green Markets around the city. As you may have read in the New York Times recently, business has been way down this summer at those green markets. As a result of this, the farmer has not been able to meet his costs, so in order that his property doesn’t get foreclosed he had to make the quick decision to sell some property and his milking equipment. As a result of this, there will be no more milk – for the CSA or anyone else.

The farmer believes that he will be able to reimburse parties in October. He is incredibly sorry for the inconvenience and disappointment that this has caused. Clearly it’s a situation that demonstrates the perilous nature of local farming in the United States right now, and we’re saddened that another farmer has been forced out of business – something that shows exactly why CSAs are becoming more and more important for small-scale producers of such amazing quality produce.

For those affected by this, we are truly sorry. As the farmer says, we are hopeful that you will be reimbursed within the next few months, and we will keep you updated as and when we hear more.

On another note, there was a recent mix-up involving grapes for people with A week fruit shares, at the August 13th pickup. If you are saying to yourself, “Grape mixup. . .what grapes?” then you are probably one of the 16 A week fruit share holders who did not receive grapes because of a simple miscount of the number of shares necessary to fulfil all Bay Ridge CSA members.

After conversations with Hearty Roots Farms and the Montgomery Orchard, Montgomery Orchard will try to provide an extra helping to those who did not receive their full share on the 13th.  At this point, it is unknown what – or when – that extra helping will be. Moreover, we have no records of who didn’t receive those grapes, so it will be up to the share members’honor to decide whether or not they will receive the fruity reimbursement. We know we can rely on our members to do the right thing!

The ENLP is a 20 year old lunch program, housed within the Zion Lutheran Church on 63rd St and 4th Ave, and run entirely by volunteers which serves lunches to between 60-100 people every Saturday. The Bay Ridge CSA has been partnering with them for 4 years.

The ENLP has always appreciated the vegetables for two reasons. Firstly, the costs of running a Soup Kitchen on a low budget with an increasing number of guests means what we offer is a real and needed help from a budget perspective. And secondly, as we all know, cheap food is often not quality food. Rarely are the homeless and-near homeless able to eat any fresh vegetables, much less local, organic vegetables. The lunch program is run entirely by volunteers and help is always welcome!

This year the CSA has set up two dates in particular for those of you who are interested in helping out.  If you have any time to offer on either August 20 and September 17 between the hours of 9:30am and 1:30 pm, please contact Rana at email hidden; JavaScript is required. You can come for as long you like, but if you can commit to being there for three hours, it could count towards your work shift requirement.  You can expect to prepare and serve the food, and clean up afterwards. Children over 10-12 years of age are welcome.

Another ongoing opportunity for outreach will now be available through the community food pantry at Fourth Avenue Presbyterian Church.  This initiative is being coordinated by one of our members, Danielle Bullock.  Though the food pantry is long established at the church, she had the thought that this could be an opportunity for the members of our CSA to contribute to the wellbeing of the greater Bay Ridge Community. Next to the registration table each Saturday, you will find a container in which non-perishables will be gathered.

While certain popular objects will be gratefully received by the food pantry (for example, canned beans, pasta, rice, canned vegetables, oatmeal, peanut butter, tuna, canned fruit, toiletries, etc.), there is also a real need for products that are low in salt and chemical additives – many who come to the food pantry suffer from diabetes and/or high blood pressure.

If you have any questions about either the ENLP or the community food pantry, don’t hesitate to get in touch with us! For general info on the ENLP, you can email David at email hidden; JavaScript is required, or Rana (email hidden; JavaScript is required) to volunteer. For the community food pantry, email Danielle (email hidden; JavaScript is required) or David again.

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.

SCAPES BRUSCHETTA
1. Take the scapes and put them in a lightly oiled roasting pan,

2. Roast in a hot oven (425 °F) for 35- 45 minutes or until they are
beginning to turn brown. Or grill them over medium flame.

3. Remove from heat, add salt and pepper to taste and fresh olive oil.

4. Toss to guarantee seasoning, cut into bite-friendly pieces, and serve on
a slice of toasted bread slightly covered with goat cheese.

OPTIONAL: add hot pepper flakes if you enjoy some heat.

Remember, if you’re willing to share your favorite CSA recipe with your fellow members, just email email hidden; JavaScript is required, and we’ll publish it here!

This year for the first time ever, the Bay Ridge CSA is offering a milk share alongside its vegetable and fruit shares. We’ve teamed up with Duncan Dairy Farm in Troy, NY, for this exciting new venture, which will provide members with access to great tasting fresh milk straight from the farm.

Milk from this 4th generation dairy farm is low temperature pasteurized, non-homogenized from grass-fed Holstein cow as, who have no antibiotic or hormones administered to them. You can Find out more about about the farm either at their website or take a look here.

Members signing up for the share can choose between a full share or half share, and will receive half a gallon of milk for each week of their share. The Full Share price is $154 for 22 weeks, while the Half Share costs $77. This equates to $5.00 per half gallon, with a $2.00 glass bottle deposit. The deposit will be reimbursed to you at the end of the season based on the number of bottles returned.

The season runs from June 4 to October 29, and anybody who is interested should contact email hidden; JavaScript is required for more information as soon as possible.

We’re also hoping to have some samples available at the CSA pickup this weekend, so if you want to try before you buy, come along to taste the milk for yourself on Saturday.

See you at the weekend!

This is separate from the traditional CSA, so to sign up, please visit http://heartyroots.com/thanksgivingbrooklyn.htm. There you can reserve your share and pay through PayPal.

The farm have sent out confirmation e-mails to all those who have already signed up – so if you think you signed up, but you didn’t get a confirmation e-mail, please let Benjamin Shute know at at email hidden; JavaScript is required. Keep in mind that the e-mail address they sent the confirmation to is the e-mail address associated with your PayPal account, so if that’s a different e-mail account than the one you’re on right now, check there.

More details on the Thanksgiving share below. But before you take a look, just a quick reminder that it’s also time to renew your CSA membership for next year. You can save money by signing up today and sending your deposit check in, so don’t miss out! The form is attached here for your convenience.

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When & where do I pick up?
Pick up on Saturday, November 20th at the regular location. If you can’t make it to pick up, just send a friend or neighbor and tell them to check off your name from the list.

How do I sign up and how much does it cost
You can purchase your Thanksgiving Share directly through the Hearty Roots Farm web site, using a credit card, debit card, or Paypal account. The cost for the vegetable share, which contains quite a bit more produce than a typical CSA delivery (since it will store so well), is $40. We estimate that if you were to buy the same produce at the farmers’ market or grocery store, you would spend about $60. Quantities are limited, so please sign up soon.

What’s in a share?
The share from Hearty Roots Farm will likely include:

Salad greens – 1/2 lb. (will keep for a week in the fridge)
Spinach – 1 lb. (will keep for a week in the fridge)
Root vegetables (mix of potatoes, turnips, carrots, beets, and celery root) – total of about 10 lb. (will store for weeks in the fridge)
Cooking greens (kale or collards) – 2 lb. greens (will keep for a week or two in the fridge)
Butternut Squash – 3 squashes (will store for months at room temperature)
Garlic – 3 bulbs (will store for months at room temperature)

2011_Membership_Renewal

With that in mind, every year we ask our members to fill in a short survey with their views on the year. The answers you provide enable the Hearty Roots farmers, the Bay Ridge CSA, and Just Food (the organization that provides start-up and ongoing technical assistance to CSAs throughout the city) to learn more about our members and their needs. Your input is very important to us, and will impact the way your CSA is run next season.

You can access the form by clicking here. It should only take a few minutes of your time, and the information is so important to shaping the future of your CSA. Thank you so much for taking the time to let us know what you think.

Of course, while you’re thinking about next year’s CSA, why not take the opportunity to renew your share? There’s a simple form to fill in, which is attached here – you can then simply drop off the form and a deposit check at the pickup, or else mail it to Didem at the address listed on the form.

Thank you all again for your time, and we all look forward to you joining us again for another great year of fruit and vegetables in 2011!

2011_Membership_Renewal_Form