Our sign up forms will be ready in early March. If you were a member in the summer 2014 or winter 2014-2015 seasons, look for the sign up link in your inbox then. If you weren’t, sign up here and we’ll keep you informed on sign ups. Thanks!
Winter share membership filled up fast this year, but–good news! We still have three single spots available in our Winter Share! You get: 4-6 pounds of storage, plus several frozen vegetables all from the Farm at Miller’s Crossing for six bi-weekly pick-ups from November to January. Cost: $150 or $137 depending on your income and household size (the Flatbush Farm Share has a sliding scale price structure).
Get the full scope and sign up here.
Get the full scoop and sign up here.
The FFS winter share has six pick ups on Saturday mornings every 2 weeks from Nov. 8 to Jan. 17th and our site is the Flatbush Reformed Church. Full and single vegetable shares are available as well as eggs.The FULL vegetable share includes 6-10 lbs. of storage vegetables and up to 1-3 packages of frozen vegetables, with salad and cooking greens as weather allows. The SINGLE share includes 4-6 pounds of storage as well as frozen vegetables. Our winter share also offers a sliding scale price structure and EBT and weekly payment plans. Many of our discounted shares have already gone, but some may still be available.
Sign up closes October 22nd. Please be aware that the sooner you sign up and put down a deposit of full payment, the better for our farmers!
FARM TRIP SET FOR SEPT 28: We’re getting ready to visit the farm in just a few weeks. It’s always been a wonderful experience, so if you haven’t yet gone, this is your chance to see the farm in action. We will leave around 7 a.m. and return around 7 p.m. There will be a potluck lunch at the farm, and make sure you have sturdy shoes for walking. We will probably be able to help with some farm chores. The seats in the van will be $20 for levels 3/4, $15 for levels 1/2, and $12 for children under 6 (children over 6 will have to pay full price). We are doing our best to keep this affordable, and so we encourage anyone who can to make an extra contribution (the kids’ seats are under cost). There is a sign-up sheet for the trip at the desk, and there is also an electronic version.
Please give a deposit of $5 per person for the van, and we will need the balance by September 24. If you have any questions, you can put them in the comments section on the sign-up sheet or write to email@example.com.
WINTER SHARE CORE MEETING: Our core group will be meeting next week to plan for the upcoming Winter share. We’ll be talking about pricing, signups, extra shares, events, publicity, and much more! Joining the core group during the winter season is a great way for new people to get involved, since the Winter CSA is simpler to organize than the summer. We’d love to see you there! For information on the time and location, please email Camille Barry <firstname.lastname@example.org> for details.
One of the CSA’s mantras is that our organization runs entirely on volunteer labor. From each member household’s 4-hour volunteer commitment to the spontaneous aid a member may offer on arriving early to distribution when the scramble for set up is still underway, volunteering is fundamental to our CSA project. Several of our members take on considerable responsibility as volunteers to ensure that the vegetables and all the rest get to each of us as smoothly as possible. How does this extra volunteering work? What makes these people volunteer? (Are they crazy?) What does the CSA look like from where these volunteers sit? To answer these questions and to recognize and celebrate the work of these dedicated volunteers, we will be interviewing each member of the site team here in the weeks to come. This week you will get to know a little about one of our site coordinators, Eric Severance. Roasted eggplant and tomato salad with yogurt and Yemeni spices
1 Japanese eggplant, cut into 1″ rounds
1 lb. tomatoes
1-2 tsp fresh thyme leaves
3/4 c. whole milk yogurt (you can also use Greek style)
1 clove garlic, minced
1-2 tsp zhoug dry spice blend (a Yemeni spice mixture: if you don’t have, you can mix black pepper, cardamom, cumin, red pepper, coriander seed, ground together)
Sprinkle eggplant slices with salt and let sit on a plate for about 1/2 hour. Wipe off the salt and the collected juices (make sure you wipe off salt, otherwise this will be way too salty). You can rinse if you like but then you need to dry the eggplant really well.
Meanwhile, heat the oven to 400. Cover a baking sheet with parchment paper or foil and brush with oil. Place the eggplant slices on the baking sheet, e and brush with more oil on both sides, and sprinkle half the thyme.
Prepare a second baking sheet with parchment paper or foil. Cut the tomatoes into quarters or halves (depending upon the size), and also brush with oil. Sprinkle half the thyme.
Place pans in oven. After 10 min. flip eggplant with a spatula and change positions of pans. Bake until vegetables are soft (tomatoes might cook faster which is why they are on separate sheets), checking to see that they don’t burn. Let cool.
Meanwhile, mix yogurt with 1-1/2 Tbsp. olive oil, minced garlic, 1 tsp. salt and zhoug (or a mixture of the spices).
When vegetables have cooled enough to handle, cut into coarse chunks or cubes, and gently stir in yogurt mixture (make sure you add the juices from the vegetables). Serve with crusty bread or pita or whatever you like.
You can use any mixture of spices you like: turmeric, smoked paprika, za’atar. I just happened to have zhoug lying around and it was delicious.
- Give us an idea of how site coordinating member desk management fits into your weekly schedule.
Well, it fits because I make it fit, really. And because I’m lucky to have an excellent boss that is a CSA member in his own neighborhood and very much behind the spirit of this sort of thing (he ended up in the city some time ago via a largely agricultural community in Ohio, via France, who’ve always had a better connection to terroir than we’ve had here). I work on the upper west side, so I have to duck out of work by 3:30 (this gets tricky sometimes) to make it to the site by 5 to begin the set-up. All that being said, it’s easy for me to simply block out Wednesday nights as CSA nights and leave it at that. My schedule is frequently so hectic that other positions within the CSA might ot work out for me. This is Wednesday, leaving work early and juggling boxes of veggies.
- What motivates you to volunteer extra time and energy to the CSA This is a big question, and one I’ll not really be able to answer here (trust me, neither you nor I has the time right now), but I’ll give summarizing it a shot. I read a collection of Wendell ? Barry essays a couple years back that rang so true it demanded I make some change in my life, and giving a little time and energy to the CSA is really just barely scratching the surface of what I should be doing, to what it really demands, that I’m incredibly grateful to even have the opportunity to help out in this way. What’s the motivation? It’s the people that show up every week, excited about their veggies; it’s the Etta’s and the other core members; it’s the kids whose parents bring them along to pick up their shares, and they’re oftentimes as excited, if not more-so, by this or that veggie or fruit than their parents, or the kids that get dragged along to help their parents with their volunteer shifts, and then end up keeping their parents late because they don’t want to leave; it’s the farmers and their vital endeavors that all too often involve so much struggle and sacrifice; it’s my small part in what, I truly believe, is a mini-revolution.
What’s the most challenging thing about site coordinating/member desk management?
The nightmares. Don’t laugh (OK, you can laugh). I just had one recently where the volunteers wouldn’t do what I asked and just sat there, looking at me and smoking cigarettes on the porch, and I kept checking the weather forecast and looking at the sky and it was gonna rain any second but nobody was ready for it… Scary stuff. But seriously (not that the Site Coordinating Nightmares aren’t serious), it’s what I call “The Anxiety,” and it’s trying to work out how much of each thing we have so that at the end of the night we haven’t run out of anything, but we also don’t have too much leftover. I love that we give to the neighborhood soup kitchens, but I also want to avoid waste (the kitchens can’t use all that much dill in one meal, after all) and to give everyone their fair share, so too much is no good, but the worst is when we run out of several items before everyone comes through. I’ve left distribution feeling very depressed that I’d had to tell folks we’d run out of Collards and Corn and Blueberries, etc.
What do you like most about site coordinating/member desk management?
A member came through earlier this year and asked to whomever was within hearing distance, “Is it just me? Doesn’t everybody get excited that it’s Wednesday night? That it’s veggie night?” No. It’s not just you. It’s as much that spirit as it is the veggies that make site coordinating one of my favorite times of the week. Also, I love eating stray cherry tomatoes.
- Vegetable thought for the day? (or something else equally corny–ha, ha–pun really not intended. Rhubarb: celery’s saucy cousin?
I want to extend a big thank you to everyone that took part in the bake sale. We raised $166.00 for Flatbush Farm Share, and it could not have been done without all your help and generosity. A special thank you goes to Jennifer Hutzel for helping throughout the sale, Camille Barry for helping with so much, and for the awesome displays she provided; they certainly gave the event some pizzazz.
I also want to thank our bakers! The treats were wonderful and your hard work much appreciated. Thanks also to Natalia, Eric, Michelle, & Holly, and everyone that helped with making signs and getting us set up. We also made out very well with electronics. Thanks to all that were able to donate. If you forgot or still have items you can contact Camille Barry about donating another date. Great job to all! – Marie Farrell
If you’ve been eyeing the lovely eggs at distribution and wishing you could get in on the action (but are not so keen on making a big commitment to a full or half share), or if you already get an egg share and are itching to get a few more, it’s your lucky week(s)! They are great compliments to all the wonderful veggies we’ve been receiving. We were bestowed with extra eggs and would love to sell them to you. We will have them until they run out- this week (Sept 3) and next week (Sept 10). The cost is $2.25 for a half dozen and $4.50 per dozen.
Don’t let this slip by you! Fresh eggs like these will last many, many weeks in the fridge. So no pressure to use them immediately! Please email Beth by replying to her original email or send to email@example.com) if you’re interested. Payments will be accepted at the table at distribution. Thanks and enjoy! – Beth