Flushing CSA (Week 23)!

The weather has finally turned and just in time for the hearty cooking greens we’ll be getting.
Last week we were a little unprepared for the cooler weather so we quickly moved the pickup indoors. NOTE: For the remainder of the season we will be indoors in the basement next to the loading dock.
Just a heads up – our last pick-up for the summer season (Week 25) is November 16th, the Thursday before Thanksgiving.. It went much too fast didn’t it! Speaking of Thanksgiving, if you want to order turkeys from Lewis Waite they are available now and will be delivered on November 16th. For more information go to their website www.csalewiswaitefarm.com
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!  We are still doing onsite sign up through the last pick-up on November 16th. The application is attached. We have hard copies of the application available and you may pay cash, by check or credit card. The form will be also posted on our facebook page and website. 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.


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 Jill Abbott! If you are able to give more than your minimum 4 hours, please do! We still have a slot open for tomorrow, November 2 and shifts needing coverage for the remaining pickups in November.
This week’s volunteers are:   ​​
Shift 1 (4:45-6:30 PM)
Site Supervisor – Caroline Lane, Ron Ventola, 
Shift 2 (6:30-8:15 PM)
Site Supervisor – John Choe, Susanna Ciurleo, Raymond Gazzara
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.

Fruit shares: Fruit shares will continue for those that get them. One bag of apples/pears per share.

No Lewis Waite delivery this week.

No on site vendor this week.

Put your Thanksgiving order in early for Sweet William tortes! Elisabeth is taking early orders for her tortes with delivery on the last pick-up day November 16thThe fruit tortes are 8″ for $25 or 4″ for $6. Email Elisabeth @sweetwilliamstorteshoppe@gmail.com or txt/call (646)483-8046.

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
Edible Queens is hosting a Meet & Greet on Tuesday, Nov 14 at 6:30pm at Lockwood Jackson Heights. Meet the editorial staff and receive 15% off anything in the shop.
The Tofurky Company, along with charity My Dog is My Home, are hosting a 5k Tofurky Trot on Sunday, Nov 19 on Randall’s Island. This is a family, and pet, friendly event. Register via Eventbrite (https://www.eventbrite.com/e/nyc-tofurky-trot-2017-benefiting-my-dog-is-my-home-tickets-38366661718)
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 update
Queens 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 simply 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:
Radicchio – Just look at this beautiful vegetable!  The rich, purple leaves set against the white veins and stem.  It’s definitely one of the best looking veg we grow here.  Same as the Sugarloaf chicory last week… This is an ever-so-slightly bitter green that works great as a salad cut thinly into ribbons and dressed with olive oil, lemon juice, fresh pressed garlic, salt & pepper to taste and cheese. A hard, nutty cheese (Parmesan works great) shaved on top balances out the bitterness.

Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Leeks – I told the farmer to plant more leeks this season because honestly, onions don’t stand a chance in my kitchen when leeks are around.  Have you fallen for them too?
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within a week.

Kohlrabi – This grows as a bulb just above the surface of the soil.  It has a great crunch and a nutty flavor that works well raw or cooked.  It’s super versatile.  Just peel and the rest is good to eat!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Savoy Cabbage – This cabbage is so pretty with frilly leaves which add great texture to dishes.  Great both raw in salads or cooked.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Toscano Kale – More of this wonderful variety of kale.  I haven’t pushed my stand-by kale recipe much, but if you’re still not a fan of kale, try this… Remove the stems (discard) and steam the kale leaves until tender.  This takes about 5 minutes.  Remove from the steamer and put the kale in a bowl.  Dress with olive oil, fresh crushed raw garlic and umeboshi vinegar to taste. (Buy the umeboshi or ume plum vinegar at Whole Foods or at your local health food store.  Use it sparingly, since it’s salty!)  Let me know what you think.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Parsley – This is a little known superfood! With high levels of Vitamin C and K, antioxidants and essential nutrients, it should be part of your regular diet!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Please remember just one bag per fruit share member.
1 mixed bag of Bosc Pears and Cameo & Mutsu Apples
(for fruit share members ONLY)

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