On Sunday, October 17, 2010 a hay fire struck the barn at Conuco Farm and burned the barn, walk-in cooler and storage unit to the ground. Hector Tejada, who began the Bed-Stuy Farm Share 5 years ago and has delivered fresh produce to Bed-Stuy every week since then, lost all of his stored crops, tools, containers, organic fertilizers, garlic seed and other equipment. He also lost many of his own personal belongings – family photos, records, musical instruments, screen printing supplies – that he was storing in the space.
Please click below to see how you can help Hector rebuild Conuco Farm.. Continue reading ‘Help Conuco Farm Please’
Week 16 brought my first experience with kabocha squash. I made a stew with soya chunks, tomatoes, parsnips, a few (too many) hot peppers and served it with roasted squash. I think it was my first fall stew, next time I will add some cous-cous or rice in the mix. Also in this week’s share: mixed greens, butternut squash, red cabbage, pac choy, 2 green peppers, tomatoes, carrots, 10 lbs. of apples, kale, parsnips and a big ol’ beet.
As a student at Rutgers University, I was in class 20 minutes after the suicide of Tyler Clementi was confirmed. Facts were still fuzzy and no one yet knew that this tragic story would become global news. The nation seemed to take a stance against bullying, which is fine and true but what about the issue of homophobia? Institutions of learning at ALL levels (college, high school, middle and elementary school, etc.) need to bring awareness and create safer spaces for LGBT and queer students. I would also highly recommend workshops on the impact of technology on present and future actions and using it as a vehicle for social change. What can you do to help end homophobia?
Two weeks ago I worked the Greenmarket in collaboration with D’Attolico’s Organic Farm. Farmers Sue and Vinny D’Attolico grow mustard greens, sweet carrots (ridiculously sweet), Dutch onions and an amazing variety of sprouts, among other things. I created and cooked a Quick Mustard Greens Stir-Fry that was sharp, sweet and just a hint of salty. It was a hit! Be sure to check out Sue & Vinny (that’s him with the red bandana) Saturday’s at the Greenmarket, they’re lovely people.
Week 15 brought the apples tumbling in, three different kinds and ten pounds total to be exact. This became my new staple for breakfast and snacks. Also in the mix: 2 bunches of kale, butternut squash, mixed greens, an assortment of chiles, tomatoes, savory, acorn squash, green pepper, parsnips and carrots. On the menu: Marinated kale salad x 2 (I seriously do not get tired of this), Tomato curry, Mixed green salads, and Acorn squash and bean empanadas.
Tonight Professor Robert Gottlieb, co-author of Food Justice, will be speaking at Parsons The New School For Design. Come here about the movement that works to end low wages and exploitation for farm workers, get fresh food in low-income areas and save the environment. This event is free, admission is on a first come, first-served basis. Wollman Hall, Eugene Lang Building, 65 West 11th Street, 5th floor (enter at 66 West 12th Street), 6pm.
Photo by Ken Light
On Wednesday, I had the wonderful opportunity of hearing Michael Pollan speak at Rutgers University in New Brunswick, NJ. He rolled right up with bags from Rite-Aid saying he had purchased some “food products” – like a turkey & gravy concoction that can sit on a shelf for a year. Right along side these products were cures for food ailments. He said it’s really a great business model. Some more food for thought from Mike:
-We can’t have a healthy population without a healthy diet. And we can’t have a healthy diet without a healthy agriculture.
-Americans are suffering from orthorexia, an unhealthy obsession with healthy eating. Yet we are the sickest country in the world.
-A problem with America’s nutrition ideology is that we think the key to understanding food is in the nutrient. This divides the world into good & evil. For example, fat and salt are satanic nutrients. Fiber and Omega 3 are the blessed nutrients.
I had to bounce early, but I hope to see Mr. Pollan again soon.
Week 14 brought concord grapes. These are not your usual supermarket grapes, people! It takes a lot of work to chew around the seeds, but my friend suggested it was just easier and more enjoyable to eat them WITH the seeds. there you go. Also in week 14: butternut squash, mixed greens, a big ole beet, rainbow chard, red onion, carrots, basil, nectarines, squash, tomatoes and plums!
Last weekend I got to collaborate with Norwich Meadows Farm for my chef demo. Norwich Meadows is a certified organic farm and is at Union Square on Monday, Friday and Saturday. Zaid and Haifa have a very committed environmental and humane approach to their farming and way of life. I featured some of their beautiful fall produce. First I made Spicy, Sauteed Potatoes with red, blue and yellow potatoes, red & green peppers and orange Jamaican hot peppers. (It was early and I think I was in the mood for brunch) Next I made Tri-Color String Beans with Garlic. Yellow & purple string beans and green bush beans. Autumn harvest rainbows!
Keeping 35,287,294 (and counting)used books out of landfills? Check. Selling used books with FREE shipping in the U.S.? Check. Helping fund literacy campaigns while doing all of the above? Excellent! All this is made possible by Better World Books. On Saturday, October 2 from 11am-2pm you can drop your used books off at Brooklyn Public Library’s Central Branch. A portion of each sale will benefit BPL.