Sunset Park CSA

May 1, Signup Deadline

Sunset Park CSA — Mon, 15 Apr 2013 00:19:29 +0000

Hello Everyone!

There are still some shares left for the 2013 CSA season and we hope you will join us if you have not already done so. The deadline for signing up is May 1. This year distribution will be on WEDNESDAYS from 5:30pm-7:30pm.

Signing up is an easy 1-2-3 process:

1. Please go to this link and fill out all information. http://www.surveygizmo.com/s3/949908/2012-Sunset-Park-CSA-Member-Agreement-Form-copy-June-8-2012

***BE SURE TO ENTER YOUR NAME AT THE END OF THE FORM AND CLICK SUBMIT

2. Mail in your Deposit or Full Amount to: Sunset Park CSA, 980 Fourth Avenue, Box 143, Brooklyn, NY 11232

***We will send you an email confirming your sign-up and upon receiving your deposit.

3. Stay on the lookout for Sunset Park CSA updates and emails by adding our email account to your address book so nothing gets lost in Spam folders.

2013 ONLINE SIGN-UP + CSA POTLUCK ON SUNDAY MARCH 3RD

Sunset Park CSA — Mon, 18 Feb 2013 01:50:58 +0000

Peace Sunset Park CSA members past, present, and future!

The Sunset Park CSA Core Group has now completed our online sign-up form. To access it, please click here.

Also, the Sunset Park CSA 2013 season kick-off pot luck will be held on Sunday March 3rd from 2pm-4pm at the Chapel inside St. Michael’s Church located on 42nd street between 3rd and 4th Avenue. You can sign up for your share here as well so bring your checkbook and a dish to share with your fellow members.

Please RSVP to sunsetparkcsa(at)gmail.com and feel free to contact us with any questions about the 2013 season.

See you all soon!

How Sunset Park CSA Members Can Participate in Relief Efforts

Sunset Park CSA — Mon, 05 Nov 2012 02:14:50 +0000

Our second to last distribution of the season was rescheduled to Saturday, November 3 after Hurricane Sandy flooded the roads near the farm. Though Mimomex Farm remains without water and electricity, the fields were not damaged in the storm. At distribution on Saturday we focused our efforts on providing assistance to those most in need after the storm destroyed many homes and communities in Brooklyn, Staten Island and beyond. We collected 2-3 car loads worth of cleaning supplies, toiletries, non-perishable foods, batteries, trash bags, medical supplies, blankets and clothing to St. Jacobi Church in Sunset Park and to the Park Slope Armory. Further, our CSA members donated 20-25 shares worth of vegetables to St. Jacobi Church, where volunteers were preparing both hot and cold meals for those without food. It was truly inspiring to see how many members were ready and willing to help out.

Thanks to all the members who took the time to work a shift yesterday and who helped to coordinate and sort all of the donations!

There was a great spirit in the air and people were so willing to help lend a hand to carry supplies to cars ready and waiting or to use precious gas to drive the supplies to the designated drop off points.

Many members donated full or partial shares to St. Jacobi Church. It is good to know that all of this fresh food will be used to prepare hot meals for those who need it most.

The work to assist those hardest hit communities has just begun. More help will be needed in the coming days and weeks. A good website to check out for updates on donation/volunteer needs: http://interoccupy.net/occupysandy/

For those in and near Sunset Park, St. Jacobi Church is located at 5406 4th Avenue (between 54th and 55th Street.) They are in need of both donations and volunteers. Specific information is as follows:

Take Donations To:

St. Jacobi Church
5406 4th Ave
Contact: Ronnie 646-353-5194

Specific Requests:

PBJ sandwich supplies (Peanut butter, jelly, bread)
canned food
ready-to-eat food (granola bars, etc. – anything that does not require cooking)
bottled water

Cleaning and warmth supplies:

rubber gloves
cleaning supplies
bleach
paper towels
blankets
candles
flashlights
batteries
winter jackets
gloves
hats
heavy duty garbage bags
disposable plates and utensils

Personal Supplies:

toilet paper
personal hygiene and feminine products
diapers & wipes

Pumpkin season

Therine — Tue, 30 Oct 2012 16:50:26 +0000

Pumpkin season is here. While waiting for Hurricane Sandy yesterday, I spent the day testing squash and pumpkin recipes.

Squash and Broccoli Raab Lasagne

For the majority of the day, I made a Squash and Broccoli Raab Lasagne (pictured.) This recipe, by chef David Tanis, comes from the October 2012 issue of Bon Appetit. This lasagne takes some time to put together, but it is satisfying and would be a good vegetarian option for Thangsgiving. Check it out!

Then, I made a Silky Coconut Pumpkin Soup. Once all the ingredients are gathered, this soup comes together quickly. It comes from “Hot Sour Salty Sweet,” by Jeffrey Alford and Naomi Duguid. Just be aware of salt with this recipe. Certain brands of chicken stock contain sodium. Fish sauce can also be quite salty. So, be sure to season to your taste. Serve with rice.

Silky coconut pumpkin soup
Serves 4-6 as part of a rice meal

Ingredients
3 or 4 shallots, unpeeled
1 1/4 pounds peeled pumpkin
2 cups canned coconut milk (1 15 oz can will do)
2 cups chicken stock
1 cup loosely packed cilantro leaves
1/2 teaspoon salt
2 tablespoons fish sauce or to taste
Juice of 1 lime
Generous grindings of black pepper
1/4 cup minced scallions, leeks (white part) or diced chilies like jalapeño

In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots lengthwise in half, and set aside.

Peel the pumpkin and clean off any seeds. Cut into small 1/2-inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin.

Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.)

Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.