Vegetable Share
1 large eggplant (lavender)
3 small finger eggplants
1/3 lb arugula
3 jalapeno hot peppers
2 heads broccoli
2 green bell peppers
4 large tomatoes
1 pint of cherry tomatoes
1 head lettuce (red or green)

Fruit Share
3 white peaches
1 pint donut peaches

Egg Share
1/2  dozen pastured eggs

Flower Share
1 bunch mixed variety-
Sunflowers, cosmos, larkspur, zinnias, carnations, nigella, etc.

Harvesting Legacies from the Land, A Panel Discussion
Tuesday, August 18th. 12pm – 2 pm. 92Y Tribeca

What is sure to be a moving and illuminating conversation — moderated by David Mas Masumoto, renowned third-generation California farmer and award-winning author of Wisdom of the Last Farmer and Epitaph for a Peach — as we explore the connections between families and farming, fathers and their children, and the pleasures and challenges they face as multi-generational farmers. 

Panelists include:
Ron Binaghi Jr. and Sr. from Stokes Farm, one of Greenmarket’s founding farmers, their family has been farming since 1873, and they are recipients of New Jersey’s “Outstanding Young Farmer of the Year Award.” 
Fred Wilklow from Wilklow Orchards, a sixth-generation farmer, whose family has been farming their land since 1855, and who have been with Greenmarket for over 25 years. 
Cheryl Rogowski from W. Rogowski Farm, a second-generation farmer and recipient of a MacArthur “Genius” Grant for her innovative approaches to family farming, whose father inspired her to farm.

“Wisdom of the Last Farmer is about more than farming a great peach. It’s about a family that’s been shaped by the land over three generations. It’s about a father and his son. It’s about wisdom, and humanity, and homegrown memories, the way a great taste — a meaningful one — has its own kind of DNA. There’s nothing in the world more delicious than that.” Dan Barber, Exeutive Chef, Blue Hill and Blue Hill at Stone Barns, 2009 James Beard Award for “Outstanding Chef,” and Time Magazine’s 100 Most Influential People in 2009

Location: 92Y Tribeca 200 Hudson Street, corner of Canal. 

The Garden of Eve

This week’s share should include 1 pint of cherry tomatoes/sungold cherry tomatoes and possibly another variety? We shall see what is harvested!

Vegetable Share
1 eggplant
1 cucumber
1/3 lb arugula
1/3 lb baby bok choi
1 head broccoli
1 bunch sweet salad turnips
1 head romaine lettuce
1 bunch basil

Fruit Share
1 pint blueberries
1 quart apricots, peaches

Egg Share
1/2  dozen pastured eggs

Flower Share
1 bunch mixed variety-
Sunflowers, cosmos, larkspur, zinnias, carnations, nigella, etc.

Southwest Corn Salad
3 – 4 large ears of corn
1/3 cup onion, diced
1/3 cup bell pepper, diced
1/2 – 1 teaspoon jalapeño pepper, minced (feel free to add more if you can handle the heat!)
1 teaspon olive oil
1 avacado, cubed
1/4 cup cilantro, chopped
juice of a lime
salt and pepper, to taste

Shuck the ears of corn.  To remove the stubborn strands of silk- simply blast the corn with water from the faucet and then place is large pot of boiling salt water.  Cover and cook for about 5 minutes (cook longer if you like softer corn kernels).  Remove corn from pot with tongs onto a plate to cool.

Heat olive oil in small pan with onion, bell pepper, jalapeño pepper, and a pinch of salt.  Saute for roughly 5 minutes or until vegtables are softened.

Meanwhile, chop cilantro, cube avacado, and squeeze juice from the lime into a medium size bowl.  Then add the cooked onion, bell pepper, jalapeño pepper, and removed corn kernels from the cob into the mixture and stir well.  Salt and pepper to taste.

Garnish with cilantro and/or a lime wedge.

*You may like to drain the salad with a mesh strainer, depending on how much liquid is retained from the corn.

Serves 4

To sign up for the Forum, go to: www.gardenofevefarm.com/forum and then to “register.” You will get a message that the moderator (Eve) will approve you, which she will, and then you’ll be able to view and post to the Forum.
Enjoy your fresh farm goods this week!

Vegetable Share
12 ears of small/large sweet corn
1/3 lb arugula
1/3 lb baby bok choi
3 cucumbers
1 bunch spring onions
1 head broccoli
1 bunch sweet salad turnips
1 head lettuce: curly or romaine

Fruit Share
1 pint blackberries
1 quart either apricots, sugar plums and/or cherries

Egg Share
1/2  dozen pastured eggs

Flower Share
1 bunch mixed variety-
Sunflowers, cosmos, larkspur, snapdragons, bachelor’s button, Uproar Rose
and Zowie Yellow Flame zinnias, etc.

PICK UP REMINDER:
The distribution time is 10 a.m.-12 p.m. We’ve had a few share-holders who’ve arrived at the Transit Garden after 12 p.m., expecting to pick up their share as usual and being disappointed when that’s not possible. By 12 p.m., the volunteers are beginning to clean up and to prepare the leftover produce for needy local seniors. Please understand that we can’t accommodate late-comers, nor do we want to be put in the awkward position of wresting food out of the seniors’ hands. PLEASE PLAN TO ARRIVE before 12 or, at the very latest, 12 on the dot.  Thank you.

In this June 15, 2009 photo, Talia Kahn-Kravis of Brooklyn, left, and Alexis Gerber of San Francisco, rear right, lead goats to pasture at Centro Ammehula, an organic farm, in Santa Eulalia del Monte, Spain. Backpackers pining for European adventure have discovered life on the farm, shoveling manure, feeding pigs and making butter as a recession-beating way to sate their wanderlust. ((AP Photo/Lalo R. Villar))

A European farm vacation sounds like unbelieveable adventure! Backpackers take green vacations on European farms with World Wide Opportunities on Organic Farms (WWOOF).  WWOOF, a Britian organization was founded in 1971.  They provide information exchange for volunteer workers and the organic  host farms that offer learning and working opportunities across the globe.

Interested in WWOOF?
They offer food and lodging at an organic farm in exchange for volunteering to work at the farm.   Annual registration fees vary by country, but are typically around $30-35 (20-25 euros).  Opportunities on every continent.

Vegetable Share
5 small/5 large sweet corn
1.5 lbs  zucchini &/or squash
1 cucumber
1 kohlrabi
1 bunch basil- either green or red
1 bunch parsley
1 bunch kale
1 head romaine

Fruit Share
1 pint cherries
1 pint blueberries
1 pint yellow plums

Egg Share
1/2  dozen pastured eggs

Flower Share
1 bunch mixed variety-
Sunflowers, cosmos, larkspur, snapdragons, bachelor’s button, Uproar Rose
and Zowie Yellow Flame zinnias, etc.

On Tuesday, July 21^st, TAKE ACTION in support of a resolution calling for a more local, climate-friendly and healthy food system for New York City. The Sierra NYC Group is a founding member of the initiative. Now that the resolution has been introduced, we need to work to get it passed! 

BRIEF BACKGROUND
On June 30, Council Member Bill de Blasio introduced a groundbreaking resolution in the City Council that calls for a citywide “FoodprintNYC” initiative to create greater access to local, fresh, healthy food, especially in low-income communities as well as city-run institutions. By increasing the availability of local, just and sustainably-produced food, New York City can decrease its ecological “Foodprint” – our food system’s contribution to greenhouse gas emissions and global climate change through the production, processing, packaging, shipping, storage and disposal of food. The resolution could help the city meet its goals of reducing its greenhouse gas emissions, while increasing access to local, healthy food to NYC, particularly underserved communities.

The resolution (http://www.foodprintusa.org/new-york-city.html), pushed for by the NYC Foodprint Alliance, proposes “FoodprintNYC,” a citywide initiative designed to lessen the impact the City’s food choices and production systems have on climate change through the launch of a public awareness campaign, greater access to local, fresh, healthy produce, and the mobilization of the financial and technical support needed to sustain these efforts, especially in low-income communities as well as city-run institutions. It is meant to build on PlaNYC, which aims to reduce global warming and encourage environmental awareness, yet does not address food and farming. The resolution also builds upon the environmentally-friendly policies and programs recommended in the Manhattan Borough President’s 2009 report “Food in the Public Interest.” 

TAKE ACTION

Action #1
July 21^ST is FoodprintNYC Call-In Day to your City Council representative.

Calling your representative is fast, easy, and effective. Every call that you make in support of or against a policy issue gets recorded. To find your representative and voice your support for the FoodprintNYC resolution, follow these easy steps:

1.    First, find your city council member and the phone number for his or her legislative office (not the district office). [As of this writing, 11 City Council members had become co-sponsors]http://council.nyc.gov/html/members/members.shtml ]

2.    Next, find out if your council member has already supported this resolution.http://www.nyccouncil.info/html/legislation/legislation_details.cfm?ID=Res%202049-2009&TYPE=all&YEAR=2006&SPONSORS=YES&REPORTS=YES&HISTORY=YES)

3.    If your city council member has not yet signed on as a co-sponsor of the resolution, please call and urge him or her to support the resolution.  Feel free to use the following simple script:

• Hello, my name is ______________ and I am a constituent.
• I live at/in ___________ (give street address or neighborhood so they know you are a constituent).
• I’m calling to urge Council Member _______ to support Resolution 2049 calling for FoodprintNYC.

At this time you’ll likely get thanked for calling, and then the purpose of your call will be recorded.  If they do ask for more detailed information, here are the key points:

o     The resolution was introduced in the City Council by Bill de Blasio on June 30, 2009.

o     It is the first NYC resolution to exclusively address climate change through our food system.

o     It calls for a citywide initiative to create greater access to local, fresh, healthy plant-based food, especially in low-income communities as well as city-run institutions.

o     Increasing availability and use of local, healthy food decreases significant pollution caused by the packing, preparing and shipping of food.

If your city council member has already signed on as a co-sponsor of the resolution, please call and thank him or her for their support.  Feel free to use the following simple script:

• Hello, my name is ______________ and I am a constituent.
• I live at/in ___________ (give street address or neighborhood so they know you are a constituent).
• I’m calling to thank Council Member _______ for their support of Resolution 2049 calling for FoodprintNYC. I am so glad to see the connection between food and climate change being taken seriously.

Action #2
Help mobilize 5,000 signatures in July in support for FoodprintNYC. 

Sign the petition and pass it along to 10 others.  http://www.ipetitions.com/petition/FoodprintNYC/index.html

Action #3
Want to get involved in the organizing efforts for FoodprintNYC? The NYC Foodprint Alliance is a collaborative network of food justice, environmental, anti-hunger and human and animal rights organizations working for a more healthy, just and sustainable food system for New York City. 
Contact Mia MacDonald, Sierra Club NYC, Vice Chair: miamacdonald@earthlink.net.  www.nyc.sierraclub.org