You hear it all the time: for a healthy diet, eat the rainbow. Well this week has got you covered! Red kale, orange carrots, yellow potatoes, green parsley, plus the white & green leeks, escarole, and bok choi, standing in as clouds.
We hope some of our members and their families made it out to the farm for Sunday’s Harvest Festival! We’re sure you enjoyed it! Please tag us in your photos.
Reminder: especially now, as it getting cold and dark earlier – if you can’t make it to pick up please contact us! We monitor the phone and email during pick-up. We are happy to try to work out an alternative for you, or you can just donate, but please let us know. Everyone is a volunteer and would like to get home.
Sign up for the 2017-2018 Winter Share!
We can sign you up for the winter share! The application is attached – it can be printed out and you can bring it with you to the pickup OR we can sign you up at the pick-up starting at tomorrow’s – just stop by the vendor table. We will have hard copies of the application available and you may pay cash, by check or credit card. The form will be posted on our facebook page and website or download it here . The details of the winter share program were provided in the last few newsletters but if you still have questions, just speak to a core member. The winter share pick-up dates are below.
PICK-UP DATES
Delivery 1 – December 14
Delivery 2 – January 11
Delivery 3 – February 8
Delivery 4 – March 8
We want to thank our volunteers and site supervisors last week for a job well done!
A big shout out to Larry Leung, Brandon Beaman and Abigail! If you are able to give more than your minimum 4 hours, please do! We still have a lot of shifts needing coverage for October and November.
This week’s volunteers are:
Shift 1 (4:45-6:30 PM)
Site Supervisor – Judy Stagnitta, Donna Beaman
Shift 2 (6:30-8:15 PM)
Site Supervisor – Dionne Rocke, Donna Beaman, John Choe and Judy Chang
Dairy & egg & meat shares:
To those with milk (goat or cow) or egg shares: please bring your [rinsed] milk jars back, as well as your empty egg cartons, so Goodale can re-use them.
Meat shares this week for those who get them.
Fruit shares:Fruit shares will continue for those that get them. One bag of apples per share.
No Lewis Waite delivery this week.
No on site vendor this week.
We now have Queens Hot Sauce for sale! This hot sauce is 100% sourced with local peppers from various locations in Queens, including John Bowne High School. The CSA is selling it for $6 a bottle. Cash preferred.
Upcoming Events
Check out our (or Just Food’s) Facebook for more cool upcoming JF events or any local events.
And please, let us know if you have a food related local event coming up you’d like us to mention!
Composting updateQueens Botanical Garden Public Food Scrap Drop-Off Pilot Program: the program has launched their on-site public food scrap drop off at QBG (open all garden hours). The http://queensbotanical.org/ is located at
43-50 Main Street, Flushing. If you already registered, check your email for a quick 3 question quiz to get the bin combination.
If you haven’t registered, but would like to participate s
imply fill out this Google Form and stay tuned for an email or phone. Thank you, and happy composting!
Social media
If you don’t follow us on social media, please do. But more importantly, if you are on social media and posting about your share, please help some hashtag campaigns we support: #ShareYourShare and #JustDelivered are a Just food initiative to spread the word about CSAs in NYC. And #MyFlushing is a grassroots effort to highlight the awesomeness, vibrancy, and diversity of Flushing.
This week in the shares:
Carrots – They’re here! Freshly dug from the fields that many of you toured on Sunday. Sweet and crunchy.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.
Red Kale – Full of antioxidants! This variety is good for all kale dishes – salads, quiche, soups and more!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.
Yellow Potatoes – These are a waxy variety that work well for roasting.
Storage: In a cool, DARK place. Uses: Cooked. When to use: Within a week.
Bok Choi – The texture is what really sings with bok choi. The leaves cook down and become very tender, while the stems keep their crunch.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.
Leeks – One of my favorite ingredients to use in soups or even as a veg on its own! How to wash & prep leeks…
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within a week.
Parsley – I use parsley in most of my fall soups. When added at the end, it lends a fresh flavor and color.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 3 days.
Escarole – These leafy greens are not lettuce! The inner leaves are great to eat raw while the outer leaves tend to be bitter and better suited for cooking. Escarole & White Bean Soup!
FRUIT SHARE
Please be sure to remove the fruit from the bag immediately when you get them home. They should ripen sitting out on a platter or on a dry dish cloth.
Please remember just one bag per fruit share member.
1 mixed bag of Jonagold & Mutsu Apples
(for fruit share members ONLY)
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We now have Queens Hot Sauce for sale! This hot sauce is 100% sourced with local peppers from various locations in Queens, including John Bowne High School. The CSA is selling it for $6 a bottle. Cash preferred.
Flushing Community Supported Agriculture 