Sign up has begun!

We are now signing up members for our 2010 CSA season.  If you are interested in becoming a member, please fill out the 2010 LIC CSA Membership Agreement and return it to:

NYCCAH
16 Beaver Street, Floor 3
New York, NY  10004

Discussion with Jennifer McLagan, author of, Fat: An Appreciation of a Misunderstood Ingredient

Discussion with Jennifer McLagan, author of the new book Fat: An
Appreciation of a Misunderstood Ingredient, with Recipes.

Thursday, January 21st
DISCUSSION AND TREATS
Jimmy’s No. 43, 43 E 7th (between 2nd & 3rd Avenues)
6:30 pm Check-in, talk begins at 7:00 pm

Join the Culinary Historians of New York for a discussion with
Jennifer McLagan about animal fat, its history over the last century,
how it lost its status in our kitchens and became an evil to be
eliminated from our diet and lives. Discussion to be fueled by fatty
treats. For more information and to purchase tickets ($40 for non-
members), click here.
link:  http://www.facebook.com/event.php?eid=276116423367

Port Clyde Fresh Catch

Would you like to enjoy delicious, fresh Maine shrimp this winter?

You can receive sustainably harvested, wild-caught Maine shrimp from
the Midcoast Fishermen’s Cooperative of Port Clyde, Maine once a month
for six months through a CSF (Community Supported Fishery) share.

Pickup details are as follows:

Location: Marlow & Daughters, 95 Broadway, Brooklyn
Dates: January 10th, February 14th, March 14th, April 11th, May 2nd, May 30th
Time: 12:00pm – 2:00pm
Cost: Shrimp CSF subscription – $216
Cookbook combination package (includes a Shrimp CSF subscription and a copy of “The Original Maine Shrimp Cookbook”) – $234

For further information about CSF subscriptions, please contact
Jessica Libby through email, jessica@midcoastfishermen.org , or at (207) 975-2191 or visit their
website.

Monthly LIC CSA Meeting

December 7, 2009
6:30PM
Jacob Riis Neighborhood Settlement
10-25 41st Avenue
LIC NY 11101

We are meeting the first Monday evening of each month to start preparing for the 2010 season.  There are a number of roles that still need to be filled and many ideas that need to be discussed.  We would love to have your input.  We hope to see you tonight!

NYC Food & Climate Summit

CSA Newsletter Vol. 2, 10/07/2009

REMINDER: Share pick-up is today at the Riis Center from 4-7pm

This week’s veggie 1/2 share: 1/2 lb. salad mix 1 bunch of Broccoli raab 1 lb. potatoes 1 pepper 1 head of Napa cabbage 1 celery root 1 bunch of leeks 1 bunch Japanese Turnips 1 bunch of basil 1 carnival wintersquash

This week’s fruit share

SIGNUP NOW for the Orchard Trip to Breezy Hill (Located at Stone Ridge) When: Saturday, October 17th, 2009 In one week we’ll be taking a trip to see where our delicious fruit has been coming from.  And it will be the heart of the U-Pick Apple season!  We will be getting a special CSA discount on what we pick.  So come spend an afternoon with us 2 hours north while we pick fruit and tour the orchard.  In addition, there will be local artists, local food, and wine & cheese set up.  Plan on bringing a lunch and picking up some more food when we get there.  This event is also open to everybody so feel free to bring friends, family, and guests. *Everyone must provide their own transportation, or coordinate with a volunteer driver on the signup list. Signup at distribution, OR Signup online by going here: http://www.keepandshare.com/doc/view.php?u=1421629      Here’s How:    1) follow the link    2) click – EDIT to add your name & contact    3) click – SAVE AND EDIT to close contact: Andrew Graham andgraham@gmail.com

Recipes and Food Prep Tips

Celery Root/ Celeriac With a mild celery flavor, celeriac looks similar to a jicama, and is often confused at the supermarket. But its fuzzy exterior and knobby roots on the bottom distinguish it. And if you still can’t tell the difference, take a whiff – you’ll get a faint smell of celery. The celery root comes from the leaf celeri variety, which is different than the variety from which we get stalks. The root’s minimal starch content makes this an easy vegetable to cook. Celery root can also be eaten raw. Most commonly, it’s sliced into thin strips (julienne) and tossed with a mayonnaise based dressing: a French variation of coleslaw called Remoulade. Celeriac Puree 2 knobs celery root (celeriac) 1⁄2 cup cream salt, pepper and lemon juice to taste Using a paring knife, peel celery root. Cut into 1/8th. Put celery root in a pot and cover by one inch with cold ,salted water. Boil the be-jeebies out of it, approximately 15 minutes (more or less depending on how small the pieces are). When you can easily poke the celery root with a fork ,they’re tender. Drain, reserving about 1⁄2 cup of water. Put in a food processor, and puree with cream. Adjust consistency with water. Add lemon juice, 1 squeeze at a time, until it is seasoned to your taste. Adjust seasoning with salt and pepper. Celery Root Remoulade 1/4 cup mayonnaise 1 tablespoon minced fresh parsley leaves 2 teaspoons fresh lemon juice 1/2 teaspoon drained bottled capers, minced 1 teaspoon Dijon mustard 1 tsp fresh tarragon, minced, or 1⁄4 tsp. dried. 2 small celery roots, peeled and cut into matchstick pieces or shredded coarse In a small bowl combine ingredients for dressing: mayonnaise, parsley, lemon juice, capers, mustard, tarragon, and salt and pepper to taste. Mix until combined well. Toss with celery root. Chill until ready to serve. Makes a great side dish for crab cakes or grilled fish. Braised Red Radishes 2 tbs. Butter 1 scallion diced (i used a small red onion) 1 tsp basil chopped 10 large radishes scrubbed and halved (I had cut mine like little potatoes) 2-3 cups veg. stock as needed (used water) salt/pepper to taste (arugula) -In a small pan melt butter.  Saute scallion and basil for 1 minute -Add radishes and veg stock to cover.  Bring to simmer and cook until radishes are tender (around 4 minutes) -Remove radish and reduce liquid by 50% (there was not much left in there at this point!) -Salt/pepper to taste -Drizzle liquid over radishes before serving Carnival Winter Squash Carnival is one of the beautiful winter squash around and is another delicata type squash which means it can be cooked just like the Sweet Dumpling and Honey Boat Delicata – and even the skin is edible. It is hard to get this one into the oven as it is just so nice to look at! It can be cooked whole as well – just punch some holes in the sides – and when done, slice it like a cake! Winter Squash Gratin adapted from The Greens Cookbook by D. Madison and E. Brown 2 tablespoons olive oil 1 onion, finely chopped 1 clove garlic, minced 1/4 teaspoon thyme 1 bay leaf salt 1/2 cup dry white wine 1/4 teaspoon cayenne pepper or 1/2 teaspoon paprika 1 pound tomatoes, peeled, seeded and chopped

INGREDIENTS, a feature-length documentary, illustrates how people around the country are working to revitalize the connection between our health and local community.  Narrated by Bebe Neuwirth, the film takes us across the U.S. from the diversified farms of the Hudson River and Willamette Valleys to the urban food deserts of Harlem and to the kitchens of celebrated chefs Alice Waters, Peter Hoffman and Greg Higgins. The film also includes discussions about CSA in NYC by CSA farmers Jean-Paul Courtens and Jody Bolloyt of Roxbury Farms.  INGREDIENTS is a journey that reveals the people behind the movement to bring good food back to the table and health back to our communities. INGREDIENTS will be screening at the Anthology Film Archives as part of the New York United Film Festival.  To purchase tickets, click here.  Where: Anthology Film Archives – 32 Second Ave, Ny When: Sunday, October 11, 2009 – 1:15 pm Gourmet Magazine DUNZO After 68 Years In a print media shocker today Media Decoder reports that Conde Nast is shutting down Gourmet magazine, the almost 70 year-old glossy food mag: The magazine has suffered a severe decline in ad pages, but the cut still comes as a shock. There was speculation that Conde Nast would close one of its food titles — Gourmet or Bon Appetit — but most bets were on the latter. Gourmet has a richer history than Bon Appetit, and its editor Ruth Reichl is powerful in the food world. It’s a huge blow to the print media world, the food writing world, and of course, Reichl (keep an eye on her twitter for the goodbyes). New York Times restaurant critic Sam Sifton is calling it a sad day for anyone who loved the mag’s “recipes, lush photography and endlessly curious, immensely smart travel and food writing.” Meanwhile, some bittersweet congrats are in order for the folks over at Bon Ap, who will keep their jobs for now.

Wanted: Short-term Social Science Researcher (Volunteer position) Sponsored by the New York City Coalition Against Hunger Researcher will administer a 5-minute survey to food stamps recipients at emergency food pantries throughout NYC over the next six weeks. Research will occur during the weekdays with only an 8-hour minimum commitment each week. The short-term research position is unpaid. If you are interested in hunger and poverty issues or policy work, or you would like to get more work experience, please email a cover letter and resume to Angela Ongoco, Food Stamps Survey Manager (volunteer), at angela.ongoco@gmail.com by October 15, 2009.

CSA Newsletter Vol. 2, 9/30/2009

REMINDER: Share pick-up is today at the Riis Center from 4-7pm

This week’s veggie 1/2 share: 1 head of lettuce 1/4 lb. arugula 1 lb. carrots 1 pepper 1 eggplant 1 bunch of swiss chard 1 stalk of brussel sprouts 1 bunch of easter egg radish 1 bunch of purple top turnips 1 lb. caulflower

RECAP: A Trip to the Farm at Miller’s Crossing On Saturday September 26th, about 12 of us had the pleasure of visiting our farmers Chris and Katie Kashen at their family owned and operated farm in Hudson Valley New York.  It was perfect weather for a farm trip and we had an amazing day with them, their 4 children, Lael, Connelly, AnneMae, & Christopher and 3 dogs.  After enjoying a picnic lunch together, Chris gave us a tour of the 200 acres while explaining the history of the farm and his family.  He explained many details of his systems of organic and sustainable farming.  What a treat to see our veggies growing from the earth!  Towards the end of the day we sat together in the grass and splt garlic, to be harvested next season.  I encourage you all to visit the farm’s website www.farmatmillerscrossing.com to learn more about the people and place our food is coming from.  Many thanks to Chris and Katie for the day and for all the amazing produce they bring us each week!

SIGNUP NOW for the Orchard Trip to Breezy Hill (Located at Stone Ridge) When: Saturday, October 17th, 2009 In two weeks we’ll be taking a trip to see where our delicious fruit has been coming from.  And it will be the heart of the U-Pick Apple season!  We will be getting a special CSA discount on what we pick.  So come spend an afternoon with us 2 hours north while we pick fruit and tour the orchard.  In addition, there will be local artists, local food, and wine & cheese set up.  Plan on bringing a lunch and picking up some more food when we get there.  This event is also open to everybody so feel free to bring friends, family, and guests. *Everyone must provide their own transportation, or coordinate with a volunteer driver on the signup list. Signup at distribution, OR Signup online by going here: http://www.keepandshare.com/doc/view.php?u=1421629 Here’s How: 1) follow the link 2) click – EDIT to add your name & contact 3) click – SAVE AND EDIT to close contact: Andrew Graham andgraham@gmail.com

Local Events, brought to you by our neighboring Astoria CSA Astoria CSA has two educational workshops coming up. They’ve graciously extended an invitation for our CSA members to participate as well. Thursday, October 1 6:00-7:00 pm Nourishing Nettles Join Astoria CSA Core member Kristy, HHC, in rediscovering this amazing plant once commonly used as food and medicine. Learn about the amazing nutrients and healing properties of the stinging nettle plant, featuring instruction on how to prepare a nourishing nettle infusion. Includes all you need to make your own infusions at home!  $5 suggested donation (no cash on site, please make checks payable to Astoria CSA). Supplies are limited, please go to http://www.onedegreefromearth.com/Site/Events.html to sign up. Location: ARROW Community Center, 35-30 35th Street Astoria, NY 11103 Thursday, October 15 6:30-7:30 pm Raw Milk, the Real Deal Join Astoria CSA President Stacey for a discussion on raw milk, including health benefits, truth and lies in the dairy industry and more! Stacey is the self-proclaimed NYC Milk Maid, having updated Sustainable Table’s Dairy pages. She is a food educator and board member of the TNG. Tasting of raw dairy products will be available. $5 suggested donation (no cash on site, please make checks payable to Astoria CSA). Location: ARROW Community Center, 35-30 35th Street Astoria, NY 11103

The articles of the week: Know Your Farmers On September 15th, 2009, Agriculture Secretary Tom Vilsack and Deputy Secretary Kathleen Merrigan announced a new initiative – ‘Know Your Farmer, Know Your Food’ – to begin a national conversation to help develop local and regional food systems and spur economic opportunity. To kick the program off, the USDA announced approximately $65 million in funding for ‘Know Your Farmer, Know Your Food’ initiatives.  Just a few days ago, $4.8 million of that money was awarded to community groups as grants to promote local agriculture. Also as part of this initiative, The USDA will spend $230,000 on research “to assess the capacity of the northeastern United States to produce enough food locally to meet market demands, rather than relying on food transported long distances to feed the burgeoning East Coast population,” Secretary of Agriculture Tom Vilsack announced.  Currently, scientists at Orono, Me and Beltsville, MD laboratories are mapping an array of county-level data from Maine to Virginia on factors such as weather, soil, land use, water availability, which they will use to model potential crop production along the Eastern Seaboard to find out where local food production could meet current and projected demand, and where it might fall short.  More details on this initiative here. To engage conversation on the topic of local agriculture, the USDA has posted a series of videos on their youtube channel.  Here, you can learn more about the program and send in your own videos in response to this initiative. FRESH! The Brooklyn Academy of Music and Lincoln Center will be premiering the new food documentary, Fresh, followed by a panel discussions with the director and other guests. Fresh celebrates the farmers, thinkers and business people across America who are re-inventing our food system, such as Michael Pollan, Joel Salatin and Will Allen. Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity. Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet.  To view the trailer, click here. Where: Brooklyn Academy of Music – 30 Lafayette Avenue, Brooklyn When: October 6th, 2009, 7:00 PM (Screening) 8:15 (Panel) Panel will be featuring: Moderated by Gabrielle Langholtz, Editor Edible Brooklyn Ana Joanes, Director & Producer, FRESH Reverend Jackson, Brooklyn Rescue Mission David Shea, Chef, Applewood Restaurant Click here to purchase tickets. Where: Lincoln Center When : October 27th, 2009, 6:30 PM (Screening) Panel to follow – Time tbd Panel will be featuring: Ana Joanes, Director & Producer, FRESH David Haight, American Farmland Trust Jacquie Berger, Just Food Executive Director Cheryl Rogowski, Hudson Valley farmer and recipient of a 2004 MacArthur Fellow award (the “Genius Grant”) in part for her work with CSA Tickets for this screening are not available yet.  Please visit the Lincoln Center Ticketing website at a later date.

Golden-Crusted Brussels Sprouts Recipe

This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.

Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I finished them off with some toasted hazelnuts the other night – delicious!

24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice

Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).

Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.

Serves 4.

Swiss Chard

I never liked Swiss chard, until several years ago I had some that had been freshly picked from a friend’s garden. It was so sweet and buttery I couldn’t believe it was actually Swiss chard. It was then I learned that freshness was the key determinant to whether chard was delectable or detestable. Last night we had Swiss chard that we had picked up from Whole Foods. It was good, quite good. But not nearly as fantastic as the chard we had a week ago that we had bought from the farmer’s market. So here’s a hint. If the thought of Swiss chard leaves you uninspired, get some from a farmer’s market that has been freshly picked.

LIC CSA Swiss Chard is freshly picked by our farmer Chris the day before you receive it!

Swiss Chard Recipe

Ingredients

• 1 large bunch of fresh Swiss chard
• 1 small clove garlic, sliced
• 2 Tbsp olive oil
• 2 Tbsp water
• Pinch of dried crushed red pepper
• 1 teaspoon butter
• Salt

Method

1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.

2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

Radish Dip

Ingredients

• 4 cloves garlic, peeled
• 6 radishes, quartered
• 2 (8 ounce) packages cream cheese, softened

DIRECTIONS

1. Place garlic in the container of a food processor, and pulse until finely minced. Add radishes, and mince. Add cream cheese, and mix until well blended. Transfer to a serving dish, and chill until serving.

“This spicy radish dip is loved by all and so easy to make. Adjust the amounts of radish and garlic to suit your taste. Serve with crackers or vegetables.”