Editor's note: This file is the complete collection of CSG newsletters as published in hardcopy for the year 2005. The graphics have been eliminated, but all of the recipes are as published.
MARCH 25, 2005
csgatgenesisfarm.com
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
It’s been a long winter, and our presence on the farm has
not been as intense as it is during the rest of the year. Jan and
Feb are our months to include other things in our lives besides
farming (and this newsletter writing). Our apologies for not
being better communicators, we took advantage and spent more time
communicating with our families - hope you all understand.
Someone once said that we are the best kept secret in NJ, so
please let the cat out of the bag. Let everyone know. Tell your
friends and neighbors about our Community Supported Garden at
Genesis Farm. Place brochures in your neighborhood, workplace,
yoga class, place of worship, library, health food store, etc.
etc. Let me know if there is someone we should add to our mailing
list. This is the time to fill the membership here at the garden
and word of mouth is our best outreach. Our outreach committee is
looking for enthusiastic participants; call me if you are
interested. Some of you have not yet renewed, so please do so
ASAP. If you do not plan to renew it is helpful if you let us
know.
The balance is due on the first payment from those who signed up
with the $100.00 deposit. As always let me know if you need to
make other financial arrangements. Thanks to everyone who has
taken care of this.
Many overdue thanks are in order. Gordon and Sheri Raupp designed
and organized the T-shirt orders, which came out even more
beautiful than anyone expected. We are going to place another
order in the spring after the summer shares begin so if you did
not order one last time, it’s not too late. Sample shirt and
order forms are in the distribution center. Sheri is looking into
getting cotton bags to put your share in. We’ll keep you
posted. Thanks so much to the Raupps!
We all know that the winter share is a bit repetitive with roots,
roots and more roots. Some of you sent recipes, which Helga
Richards typed, and Mike Chrysam organized and put on email. To
receive a copy now, email Mike C at mrblue@nac.net
<mailto:mrblue@nac.net>. For a hard copy, talk to me. We
are always looking for recipes so please share your favorites by
emailing Mike C. (above) or giving them to me. Thank you Mike and
Helga.
A big thank you to Liz who has taken on the database. It’s a
big endless job and we really appreciate her contribution.
Edie and Steve Stehwein have once again kept track of our yields
so we can all have an idea of what the farm produces each year.
It is interesting to see the effect of the weather on the
production of different crops. We find ourselves discussing the
weather a lot throughout the year. Thank you Edie and Steve.
Richard Cox has started a Community Supported Garden choral
group. We meet on Sundays 4-6pm and if you would like to join or
have a question, call him at 908-684-0995.
Our Webmaster Jamie Downs has moved away to Washington DC and
consequently our website has not been updated in quite a while.
Anyone out there willing to take that on? Please, please let me
know!
Workshares are an option for members who wish to have a closer
hands-on connection and understanding of the goings on at the
farm. Talk to me if you’d like more information.
The next core group meeting is scheduled for Sat. April 16th
10:00am-noon. All members are welcome, all committee members are
encouraged to come, and this is a good way to find out what the
core group is all about if you have never participated.
Here’s to new beginnings - HAPPY SPRING TO ALL!
GARDENERS’ REPORT
Is It Really Spring? By Mike Baki
I send greetings to all who continue to pick up lively roots and
great greens and to those who anxiously await the beginning of a
new growing season. According to the calendar it is spring but as
I peck away at these keys I look out and see snow coming down. Oh
well we get what we get. I have to remember that yesterday it was
56º F and sunny and we were enjoying being outside pruning.
We hope that everyone has had a good winter. We have taken in our
usual conferences and meetings, kept the winter share going, got
the seeds and other supplies ordered and generally have kept
somewhat busy, probably too busy. The machine shed is now on the
garden house electric service (the solar panels) and I made good
strides at making space to work on equipment as the work shop has
better lighting and many more electrical outlets now. Some new
tools and equipment were purchased as the process of organizing
it continues. Suffice to say it is a great improvement over what
I had to work with before.
This winter’s root share is a little more sprouting than
usual. It seemed to start early on and it probably was caused by
the warmer than usual December. Most of the roots want to be kept
in the low 30’s and we seldom can get that kind of
temperature in the cellars until it gets quite cold outside. When
it does get cold outside we often open the doors of the cellars
to let them cool down. When we did that this year we had problems
with squirrels of all things. They were evidently hungry and
found a lot of food. For the record, they seemed to like potatoes
the most. So we closed up all the places where they might be able
to get in and stopped opening the doors. Hence, it wasn’t as
cold in there as it should be. Maybe in the future we’ll get
screen doors. One thing that has to happen for sure is pruning
back the Sycamore trees, which the squirrels use as a bridge to
the garden house. The lower branches have grown quite long over
time. Gardener Judy has warned me that if they move in they are
hard to evict. We hope you are enjoying late winter/early spring
greens. That is a sure fire sign that the seasons are changing.
The increased length of day is appreciated by the plants and they
respond by growing.
We welcome a new apprentice, Jonathon Delura, who comes to us via
Illinois but actually hails from Andover, NJ. Jonathon worked on
a huge CSA outside of Chicago last season in his first
agricultural experience. He comes back East to continue his
agricultural experience with the hopes of having his own farm
someday. He has put in three weeks already and has particularly
enjoyed pruning. We are doing a lot of that these days of early
spring. We have started hundreds and hundreds of flats already as
well. Onions, lettuce, pac choi, kohlrabi, broccoli, cabbage and
radicchio to name a few are all up and growing.
The new season is upon us. Smadar has mentioned it but I will
repeat it. Now is the time to sign up if you haven’t
already. Members have been shut out as we have had waiting lists
for the past several years. Thank you all for your continued
support.
NOTE FROM THE FOODSHED ALLIANCE (908) 362-7967
The Amazing Health Benefits of Nutritious, Locally-Grown Food
April 14, 2005, 7:00 pm, Warren County Library (4 Lambert Road,
right off Rt. 94), Blairstown, NJ
In a talk that is sure to inspire and inform consumers who care
about the source of their food, farmers interested in
direct-marketing, and anyone with an interest in good food and
farming, Jerry Brunetti, a renowned charismatic speaker in
support of local agriculture and truly healthy food, will
describe the amazing health benefits of food grown and raised
locally on healthy soils. Jerry will also share his personal
experience of overcoming cancer with nutrient-dense foods. Don't
miss this information-packed evening--it will change the way you
think about food! For additional information, contact Foodshed
Alliance at 908-362-7967 or info@foodshedalliance.org
<mailto:info@foodshedalliance.org>.
-------------------------------------------------------------------
Celeriac Mashed Potatoes By Edie StehweinPotatoes
Celeriac
Margarine
Soymilk
Salt & pepper
Peel and cube both potatoes and celeriac (I cut everything about
the same size). Cook them together in boiling, salted water until
done. Drain well and put back into the pot. Add soy margarine and
soymilk and mash - I leave it a little bit lumpy. Add salt and
pepper to taste and that’s it! Really easy. It's actually my
new, favorite way to eat mashed potatoes!
Caramelized Sweet Potatoes and Onions
12 oz sweet potatoes peeled and sliced 1/2 inch thick
2 medium onions, peeled and sliced
For the glaze:
2 oz dark muscovado or other dark sugar
½ oz butter or margarine
4 tbsp orange juice
2 tsp balsamic vinegar
1/4 tsp each mixed spice, mustard powder, salt and freshly ground
black pepper
Preheat the oven to 200°C/400°F. Stir glaze ingredients in a pan and boil until syrupy (approximately 2 minutes). Add sweet potatoes and onions and stir until coated. Spread the mixture in a shallow roasting dish, and pop in the oven. Turn the vegetables after 15 minutes to ensure they are evenly coated. Return to the oven until the potatoes are tender and the glaze is nicely caramelized (about 15 minutes more - approximately 30 minutes cooking time in total). To serve, top with snipped chives. Serves 4 as a hot side vegetable.
MAY 17, 2005
csgatgenesisfarm.com
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
A “Welcome to the Garden” booklet is waiting for new
members on the sign-out table. Please remember to pick up your
copy.
Don’t forget to cross your name off the sign-out sheet in
the distribution center. We refer to this list throughout the
day.
A new edition of “From Asparagus to Zucchini” cookbook
is hot off the press and we ordered fifty copies. The recipes are
new but the format is the same as the first one. Many members
have found it very helpful in dealing with the vegetables and
understanding the whole concept of CSA’s. The books will be
for sale in the distribution center for $17 as soon as they
arrive.
Hopefully everyone got their schedule in the mail and hopefully
everyone filled out the “grain and bean share” survey
(We really need feedback on this!) - and the resource directory
sheet. Both can be placed in the same box in the distribution
center or mailed to the garden. Thank you.
The right root cellar is now (almost) empty of roots and is ready
for group distribution again.
Greeters needed: Having greeters in the distribution center keeps
things friendly, organized and clean. A two-hour commitment in is
all that is needed. You can volunteer once a month on your
pick-up day or more as your schedule allows. The two hours fly
by, before you even have had the inclination to look at your
watch. If you would like to volunteer call our coordinators:
Wendy Miller for Tuesday greeting: (973) 726-4955, and Sherry
Raupp for Friday greeting: (908) 876-4082.
Wayne Miller has been doing a great job at updating our website
(address above). He is looking for someone to organize and index
the recipes on the site. If you are interested in helping with
this please contact Wayne at wlmiller@prodigy.net
<mailto:wlmiller@prodigy.net>. He will hook you up with the
recipe files and discuss how they might be organized so that he
can easily post them.
GARDENERS’ REPORT
Is It Summer Already? By Mike Baki
A big welcome to all as we begin the 2005 growing season’s summer distribution. Of course it isn’t summer yet but we are beginning the harvesting and distributing of the summer share for this our 18th season. Some of what you will get was planted last year in anticipation of this time. Green onions, garlic scallions and kale fall into that category. Others we planted early in the spring such as the turnips, chard and bok choi that are all in the green houses. We wait patiently (and trust you will too) for things that were planted early in the spring outside in the fields such as spinach, radishes, and lettuce to name a few. We also will include in these first few pick-ups some of our winter roots. They may be a bit dirty but still taste great.
The gardeners for the 2005 season are enthusiastically planting, weeding and tending to your garden. Some are new and some are, well, not “old” but “familiar”. That’s the word I’m looking for. Judy Von Handorf, Smadar English and me, Mike Baki, are back at it. We have two great, young apprentices, both of whom are from this area. Jonathon DeLura grew up in Byram Twp. and Lauren Caprio hails from Sussex County. Perhaps we can persuade them to write a little about themselves in a future newsletter.
While this is the 18th year of the Community Supported Garden at Genesis Farm the farm itself is celebrating its 25th anniversary this year. Many of our members may not realize that agriculture is not the only activity that happens on this beautiful property. Genesis Farm, which is owned by the Sisters of St. Dominic of Caldwell, NJ, is a learning center for Earth studies. It welcomes all people of good will in search for ways to achieve true human and ecological well-being. The CSG is but a part of this wider mission that the Dominicans, and in particular Sr. Miriam MacGillis, have started here. We congratulate Sr. Miriam and the staff at Genesis Farm on this milestone and continue to honor their work by conducting our work of farming and gardening in a thoughtful and respectful way.
We look forward to a great season and thank all of you for
being a part of it!
SPRING VEGETABLE RECIPES & TIPS
Garlic greens, a.k.a. garlic scallions, are immature garlic
harvested in the spring before the individual cloves are formed.
Spring garlic greens may be chopped raw into green or pasta
salads or sautéed in place of bulb garlic. Use them in place of
garlic cloves in recipes or anytime you want to add a light
garlic flavor to your dishes, dressings, etc.
The Bok Choy growing season is limited to the cooler weather of
spring and fall. It is an excellent source of vitamins A, B, and
C as well as some minerals. Bok Choy, like other leafy greens,
can simply be steamed. It can be used in place of cabbage or even
celery in some dishes. For a stir-fry, alone or with other
vegetables, separate the leaf from the thick stem and chop into
2” wide diagonal chunks. Try sautéing onions until they
begin to soften. Add the bok choy stems, tofu chunks, soy sauce,
and grated ginger root. Leaves should be added to the stir-fry
several minutes after the stem pieces. When finished, drizzle
with a little toasted sesame oil for flavor. To store bok choy
for up to a week, wrap it in a damp towel, or put in a plastic
bag and place in the hydrator drawer of the refrigerator.
Turnips (and especially the turnip greens) are a rich source of
vitamins and minerals. There is no need to peel turnips, just
wash, using a vegetable brush. Turnips can be eaten raw, either
alone or with your favorite dip. They can also be boiled, baked
or steamed until soft. Try cooking them with potatoes and mashing
them together. Turnip greens can be cooked like other greens such
as kale or collard. Turnips can be stored, unwashed, in a plastic
bag in the refrigerator for 1-2 weeks. Store the greens
separately, wrapped in a damp towel or plastic bag in the
hydrator drawer. Use greens as soon as possible.
Walla Walla green onions are the sweet onions that are so special
in the spring. Enjoy them while they last
Sesame Soy Braised Bok Choy (From - “Asparagus to Zucchini”)
1 head bok choy
2 tablespoons peanut oil
1 tablespoon grated ginger
1 tablespoon minced garlic
½ cup stock
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 teaspoons rice vinegar
1 teaspoon sugar
salt and pepper
2 tablespoons sesame seeds
Trim the root end off the bok choy head. Slice the leafy portions of the plant from the stalks. Cut both the leaves and the stalks into large matchstick-size pieces (“julienne”), keeping the two piles separate. Heat very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add bok choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add bok choy greens, stock, sesame oil, soy sauce, rice vinegar, sugar and salt and pepper to taste. Cover, reduce heat to medium low, and cook until bok choy is tender and glazed with sauce, 5-8 minutes. Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste. Makes 4 servings.
SEPTEMBER 2, 2005
csgatgenesisfarm.com
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
I am really out of practice since we have not written a
newsletter in so long, so please accept our sincere apologies for
this delay. (Time flies when you're having fun-or is it - holy
moly- so much to do, so much sun and heat, not enough rain, so
many weeds, etc., etc. I guess these are not mutually exclusive
and all is true.)
On the other hand, we have had a very good-natured, ready and
willing to work group of apprentices this season for which we are
very thankful. Jonathan DeLura, Lauren Caprio, and as of mid
June, Veronica Santo joined the team. Not a single complaint
during those endless long, hot, humid summer days. So, on behalf
of everyone who is in any way involved with our Community
Supported Garden, a heartfelt thank you.
Some of the new members may not know our long term (seems like
forever) hearty crew - Mike Baki, head gardener, Judy VonHandorf,
who has been here since it all began, and myself, whom most of
you know because I am usually the one you deal with. I think I
can speak for all of us when I say that we feel thankful to have
each other.
Thanks to all the greeters, both veterans and first timers, for
your volunteer help in the distribution center. It makes all the
difference. And again, on behalf of the whole CSG community,
thank you. Our greeter coordinators have been at it all season
long, so please give them a call if you can take a "greeters
shift", two hours in all. Only once if that's all you can
do, or more if your time permits. Call Wendy Miller at
973-726-4955 for Tuesday greeting, and Sheri Raupp at
908-876-4082, for Friday greeting. As always, thanks to Wendy,
Sheri, and Ellen Arian for all your effort, we know it takes a
lot!
As the season shifts from summer to fall, less people are usually
available for greeting and we REALLY count on ALL members to
pitch in - sweep the floor (broom next to sharing table),
replenish bins from under counter (empty bins can be stacked
outside on right), and help keep the distribution center clean
and friendly. THANKS TO ALL!
Most members are up to date with payments and, of course, we are
thankful for that. Some still are behind, and it would be very
much appreciated if you would send the balance or contact me and
let me know how you need to deal with it. For those of you who
are on our three-payment plan, the next, and final, payment will
be due October 1st. Thankfully, Liz Marshall helps keep our
records straight, and everyone's accounts up to date. It is our
policy not to send bills so as to keep the deskwork, extra paper,
stamps, etc. down, which gives us more time in the fields. The
idea is that each member takes responsibility for his or her own
payments. What a great idea! Some of you are new, and didn't
know, and a few need more nudging. I really hate to nudge, so
please let me know if you have a problem. Thanks.
The Pick Your Own aspect of our CSG includes strawberries in
spring, berries, flowers, green beans, and cherry tomatoes in
summer, and soon to come, hardy kiwis in late fall. We love
people, including little ones, in the gardens, but...PLEASE DO
NOT STEP IN THE BEDS! There is always a little path on either
side of the beds (beds are raised; paths are trench-like on
either side). Many a foot has trodden on little seedlings trying
to evolve into magnificent vegetables. So, feet in trench-like
paths only, thank you so much.
The HARVEST FESTIVAL will be taking place on SUNDAY, OCTOBER 23,
so SAVE THAT DATE. It is always an amazing experience for
everyone. From the actual root harvest, to the memorable potluck
dinner and bon fire in the evening, and everything in between-
the talent, the children's activities, and the sense of
community- this is what we are all about. So plan to come. You
won't regret it.
We are once again offering those fantastic organic cotton Tee
shirts and ladies tank tops imprinted with the farm logo in non-
toxic dyes. Sizes are available from youth small to adult XX
large. Orders are about to be placed, so please place your order
right away. Order forms are in the distribution center. Thanks to
the Raupps for creating and organizing the whole project.
We love our work share team! Harvest mornings would be impossible
without you, and it's fun to share the early morning experience
with you. Anyone who wants to join, call me at the garden house.
"Grain and bean" pioneer shares are on the horizon. A
combine has been purchased, and Adam Wilson, who will be
participating in the project, will be arriving the last week of
October. A meeting will be scheduled for interested members. More
to follow.
Linda Bryk and Tom Bias have been putting together our
member-to-member resource handbook for years. The new one will be
coming out soon. Thank you, thank you, thank you! We are looking
for someone new to help with this project next year. Interested?
Let me know.
We always need feedback. How is membership at our CSG working for
you? Are there areas that you need help? Feedback is good, let us
know.
REMEMBER, summer shares continue until Thanksgiving.
Due to people moving away there are some winter shares available.
If you'd like to upgrade from a summer share to a year share,
please let me know.
Another newsletter will be coming soon! Have a great day!
GET YOUR NEWSLETTER BY EMAIL. Call to get put on the list.
NOTES FROM THE LEARING CENTER (908) 362-6735
As part of our 25th Anniversary events, in October Genesis Farm
will present the 2nd and 3rd in our series of conferences. We
hope all CSG members are able to attend.
On Saturday, Oct. 1st we will explore the potential inherent in
religion to positively affect our ecological consciousness.
"Religion Enters Its Ecological Phase" will feature the
brilliant and captivating Mary Evelyn Tucker as keynote speaker.
There will also be insightful breakout sessions and an award
ceremony for Sr. Miriam. Lunch is included if we receive your
registration by Sept. 23. The conference will be held at St.
Paul's Abbey on Route 206 in Newton. If CSG members know of
members and/or clergy working within their congregations for the
well-being of Earth and its communities of life, please help us
spread the word to them, (and to all your friends) about this
conference. Cost: $25 and pre-registration is greatly
appreciated.
On Saturday, Oct. 22, "Education Enters Its Ecological
Phase" will be the theme. This conference welcomes teachers
and educators in all walks of life, as well as those interested
in the future of education. Lunch is included with registration
by October 14th. Cost: $25.
Please let us know if you have ideas for either of these events.
(908) 362-6735.
The Fall Equinox will be celebrated from 2 - 4 PM on Saturday
Sept. 24th. $5/person, $10/family suggested donation,
pre-registration is requested.
"Taste of Earth's Bounty" Sunday, Sept. 25. Noon - 5
PM. This benefit will be held rain or shine on the Campus of
Caldwell College, and includes fabulous vegetarian food, games
and activities, a silent auction, and live music by Kate and Paul
with QuarterMoon. Registration is $20 for adults and $5 children.
To register call (908) 362-6735 or send your payment with your
name, address and telephone number, and the name of the program
for which you are registering, to Genesis Farm, 41A Silver Lake
Rd., Blairstown, NJ 07825. For more information visit
www.genesisfarm.org <http://www.genesisfarm.org/>.
The Genesis Farm Learning Center will host
"Globalization," another of the 9-week Northwest Earth
Institute discussion courses that have been so meaningful to many
of us. We will gather on Tuesday evenings beginning in late
September or early October. This winter we also expect to host
the newest course, "Healthy Children, Healthy Planet."
For more information please call Judy Leaf at (973) 383-7118.
VEGETABLE RECIPES FROM JULIE"S COOKING CLASS
Green Bean Salad with Tomatoes and Basil
1 Quart green beans
¬ Cup sliced red onion
1 Tbsp balsamic vinegar
4 Cups sliced tomatoes
2 T minced basil
Pinch of chopped marjoram (optional)
3 Tbsp olive oil
Salt to taste
Slice onion, sprinkle with vinegar, and set aside. Simmer green
beans in salted water until thoroughly tender. Drain beans, cut
into smaller pieces, and toss together with rest of ingredients.
Taste summer at its juiciest!!!.
Summer Beets with Cilantro and Lime
4-6 Beets
2 Tbsp minced sweet onion
Juice of « lime
Zest of « lime
1-2 Tbsp chopped cilantro
1 Tbsp olive oil
Salt to tasteMince onion, sprinkle with limejuice, and set aside.
Cover beets with cold water in a large pot. Bring to a boil and
cook until tender (start testing with a sharp knife after 10
minutes). When cool slough off the beet skins and slice or dice
as desired. Toss with seasonings.
Edamame Rice Salad with Summer Herbs
1 Cup Basmati rice (soaked)
1/3 Cup sliced red onion
3 Tbsp fresh squeezed lemon juice
1 « Cup cooked chickpeas
1 Cup cooked edamame beans
2 Tbsp minced rosemary
2 Tbsp minced tarragon
1 Tbsp chopped chives
4 Sage leaves, thinly sliced
2 tsp fresh thyme
2 tsp lemon zest
¬ Cup olive oil
¬ tsp black pepper
¬ tsp salt
¬ Cup cooking water from chick peasCook rice and set aside until
cool. Combine sliced onion with lemon juice to "chemical
cook." Combine with remaining ingredients, toss well and
serve at room temperature. A tasty picnic fare.
OCTOBER 14, 2005
csgatgenesisfarm.com
NOTES FROM SMADAR AT THE GARDENHOUSE (908) 362-7486
Fall has arrived, and though I do love summer and all its bounty,
I look forward to the quieter moments that the colder weather
allows.
But..Before the quiet, comes the HARVEST FESTIVAL, and we do hope
everyone can come. Wear your work clothes, and plan to
participate in the winter root harvest; carrots, beets -
let’s see how much we can do! There will be children’s
activities, choral music, Maxine will spin fire poi - a
traditional New Zealand dance performance, and of course, the
potluck dinner that is always so nourishing in so many ways. The
activities are still evolving, so if you wish to do something-
either with the children’s activities and/or music around
the fire, please call me. The activities and festivities begin at
1:00, and continue into the early evening. So, save the date,
OCTOBER 23 - HARVEST FESTIVAL.
A meeting is scheduled for all people interested in the
“grain and bean share” on SATURDAY, NOVEMBER 5th, at
10:00 AM at the garden house. You will have an opportunity to
meet Adam Wilson, ask questions, and find out more about this new
venture. Adam will be putting a lot of his energy into this
project and hopes to have some samples of grains and beans that
he has grown this past season.
There are still some outstanding, overdue payments. Please take
care of them, or let me know how you would like to deal with
them. Thanks to all who have taken care of this already.
Hope everyone has had a chance to pick some hardy kiwis by now.
If you can’t pick on your pickup day, you are always welcome
to come on another day - just not another pickup day (Tuesday or
Friday). Kiwis need to be eaten when they are very soft, so
either pick them that way, or let them ripen at home. See some
recent research on health benefits of kiwis at the end of this
newsletter.
Please use our website - csgatgenesisfarm.com -if you are looking
for recipes for using the vegetables in the distribution center,
or look through our cookbooks. We would love any recipes you wish
to share. Enjoy the fall - see you at the Harvest Festival.
Note from the Genesis Farm Learning Center: DON’T MISS THE
EDUCATION/ECOLOGY CONFERENCE October 22nd!
CSG members are especially invited to the 3rd conference
sponsored by Genesis Farm as a part of its 25th Anniversary
Year’s events: “Education Enters Its Ecological
Phase,” Saturday, October 22nd at the Frelinghuysen Elem.
School, Route 94, 9:30 to 4:30. Anyone with a deep commitment to
education, to excellence in our schools, and/or who carries a
love and concern for children and the future of the planet will
gain many insights from this conference. Call (908) 362-6735 or
visit www.genesisfarm.org <http://www.genesisfarm.org/> to
register.
GARDENERS’ REPORT
The Drought Is Over by Mike Baki
This past weekend we received ten inches of rain in roughly a
24-hour period. After a prolonged spell of dryness the rain was
welcomed but nearly a foot is sort of overkill. I guess
that’s farming in the modern age and I’d hazard a guess
that that’s been part of farming since agriculture started.
If we were in a drought we’re out of it now. Another drought
that’s over is the lack of words from yours truly. I
honestly intend to be better at communication with the entire CSG
but ran into trouble back in late May when my daughter had to
have an emergency appendectomy. She is fine thank you, and thank
you to all who made that difficult time easier to handle. I
especially am appreciative and proud of the job the rest of the
crew did in my absence. Judy, Smadar, Jonathon, Lauren and
Veronica really picked up the slack in what is our busiest time
of the season. When I came back it was hard to find time to write
and then it got really hot and kind of stayed really hot most of
the summer. What amazed me is that I never heard any complaining
on the part of any one who works in the garden. Another reason to
shower praises on the garden crew. We have all got on quite well
in what is always a challenging situation.
Overall I am happy with the way the season has gone. I am also
happy that the season is going, going, almost gone. I think we
did a good job offering a decent and varied share though out the
season. I hope you think so too and whatever you think please
know that we give our level best to deliver. Yes there were worms
in the corn. Sorry. We did warn you about that on those share
days. We were lucky to have sweet corn at all as the crows were
back at it as usual. I direct sowed the first three plantings and
then we covered them to keep the crows off it. The crows were
kept off but the weeds flourished under that nice warm floating
cover. Hence, all that was plowed under. I kept hearing from the
other gardeners that we should try transplanting the corn.
“Never” I first responded but then I considered how
much I like to eat sweet corn and realized that we were losing
the first plantings. We had to try something. So, albeit late in
the game, we gave it a shot and low and behold we got some decent
stands. The worms were particularly bad because of the lateness
of the plantings. I hope with earlier plantings next year that
the extra protein will be a little less present. We learned a
great deal this year from the experience.
Potatoes are a bit down this year, as they don’t like the
heat and wanted more water. I hope to shop for a new digger, as I
am not satisfied with our current system. Sweet potatoes are off
the charts, as they love the heat. I hope they sweeten up nicely
as they cure in the squash house. Winter squash also had a good
year quantity wise. We harvested an entire extra trailer full of
butternut squash. So far I have eaten many good delecata squash
and even acorn squash. I hope that bodes well for all the rest.
The onions got very weedy. The harvest was difficult and onion
size is small on the whole. Much of the big harvest still remains
as we need to get the beets, carrots, and winter roots all
harvested. We plan to do some of this at our annual harvest
festival, which will occur on Sunday, October 23rd. Come and join
us for what is always a really great day. You can be part of real
harvesting of carrots (most likely) and there will be fun for the
kids and a potluck afterward.
Some people have inquired as to the status of the grain share
idea. A brief update: ground has been broken at Chan
Moore’s. We need to get winter wheat, rye, spelt et. al.
sowed soon so that it can establish before winter. This latest
onslaught of water has set us back a bit. I wait for it to dry
out. Stay tuned as things continue to develop.
Thanks for being part of what we do here. It is part of what is
right in the world and seems to grow in importance with each
passing day. Stay fresh! Stay local!
Chinese Cabbage Stir-Fry from Asparagus to Zucchini, 2nd Ed.
1 Tbsp sesame seeds
1 Head Chinese cabbage
1 Tbsp vegetable oil
1 Clove garlic, minced
1 tsp minced fresh ginger
2 tsp soy sauce or tamari
1 tsp sesame oil
Toast sesame seeds in dry skillet or hot oven for several
minutes, tossing occasionally; set aside. Rinse cabbage, drain
and pat dry. Cut leaves crosswise into ½ inch slices. Heat
vegetable oil in a large skillet or wok over high heat until it
ripples. Add garlic and ginger. Cook one minute, stirring. Add
cabbage and stir-fry until wilted and dark green, 2 minutes. Stir
in soy sauce and sesame oil. Cook 1 minute. Sprinkle with sesame
seeds and serve immediately.
KIWIS MAKE FOR HEALTHIER ARTERIES
Eating two to three kiwifruit a day can significantly lower risk
of blood clotting and reduce fat in the blood, reports a
Norwegian team. The fruit could be an effective alternative to
aspirin for protecting heart health, they suggest. The study at
the University of Oslo reveals that consuming two to three
kiwifruit daily for 28 days significantly reduced platelet
aggregation (blood clotting) in human volunteers and lowered
plasma triglyceride levels by 15 per cent compared to the control
group.
The fruit appears to thin the blood, reducing the risk of clots,
and lower fat in the blood that can cause blockages, without
negatively affecting cholesterol levels. Such effects are similar
to those of a daily dosage of aspirin, recommended by doctors to
improve heart health. "Platelet inhibitory drugs, such as
aspirin, have been shown to reduce the incidence of myocardial
infarction, stroke and death from cardiovascular disease,"
said lead researcher Professor Asim Duttaroy of the Institute for
Basic Medical Sciences at the University of Oslo.
Aspirin, a member of the non-steroidal anti-inflammatory drug
(NSAID) class, is one the most commonly used medications - taken
by 14 million people in the US alone on a daily basis - and has
recently been recommended as a means of protecting against
cardiovascular events. But all drugs in this class can cause
inflammation and ulcers in the GI tract and this massive exposure
takes its toll. Each year, around 100,000 people are hospitalized
and 10,000-20,000 die each year from NSAID-related complications.
Dr Duttaroy’s team stops short of recommending kiwifruit as
a replacement for aspirin by cardiovascular patients. But he
said: "The results of our study are quite promising and are
an indication that kiwifruit is an excellent choice for people
trying to improve heart health through diet."
Heart disease is the leading cause of death in the world, killing
nearly 17 million people annually. The Oslos researchers still do
not know which components in kiwifruit bring about the benefits
to heart health however. Writing in the August 2004 issue of
Platelets (vol 15, no 5, pp287-292), Dr Duttaroy explains that
many of the polyphenolic compounds found in fruits and vegetables
have antioxidant as well as anti-thrombotic properties, which
help prevent blood clotting. But although kiwifruit contains very
significant amounts of polyphenols as well as the antioxidant
vitamins C and E, these were not included in the study.
"There is something in kiwifruit which creates an
anti-platelet effect," said Dr Duttaroy. He added that the
mode of action by which kiwifruit elicits this response appears
to be quite different from that of aspirin. "Further
research on identification of the active compound is required for
a more definitive conclusion."
A recent study by the UK’s Rowett Research Institute shows
that eating kiwifruit daily can provide substantial protection
against the kind of DNA damage that can trigger cancer and, more
significantly, kiwifruit greatly speeds the repair of DNA damage.
Kiwifruit is one of the most nutrient-dense fruits, containing
more vitamins and minerals than 27 of the most commonly consumed
fruits.
----------------
Some thoughts about the festival and the environment from Denise
Hewitt, shareholder:
The passing of another year brings another fall festival, and
another chance to enjoy the company of fellow share members, good
food, and good music. One thing that was unsettling for me at
last year’s festival was the use of disposable plates and
cups. At any other event, the use of disposables would be
predictable, and almost expected. But at the farm people bring
reusable cloth bags or reuse grocery bags for their produce, and
even return the egg and honey containers so that they might be
reused. A composting toilet is used instead of the water guzzling
conventional type, and only ecofriendly soaps are available.
Those berries and fresh cut flowers we get every year are not
just for our enjoyment. They are providing vital food and habitat
for butterflies, insects, and birds. In other words, many
activities at the farm protect, preserve, and promote a healthy
environment. So, I suggest that we make a commitment not to use
disposables at the farm. Please bring your own plate, cup, and
silverware, and I bet the food will taste even better.
Here are some thought provoking tidbits:
The U.S. is the #1 trash-producing country in the world at 1,609
pounds per person per year. This means that 5% of the world's
people generate 40% of the world's waste. (1)
The average American uses seven trees a year in paper, wood, and
other products made from trees. This amounts to about
2,000,000,000 trees per year. (1)
Plastic bags and other plastic garbage thrown into the ocean kill
as many as 1,000,000 sea creatures every year. (1)
Over 46,000 pieces of plastic debris float on every square mile
of ocean. (2)
If you lined up all the polystyrene foam cups made in just one
day, they would circle the earth. (2)
REFERENCES
1. http://members.aol.com/ramola15/funfacts.html#paper
2. http://www.uoregon.edu/~recycle/TRIVIA.htm
NOVEMBER 15, 2005
csgatgenesisfarm.com
NOTES FROM SMADAR AT THE GARDENHOUSE (908) 362-7486
Here we go again....early bird sign ups for 2006-07 season are
now available in the distribution center. We ask for a $100.00
deposit with your commitment form which goes towards your first
payment (balance of 1st payment due by March, '06). Anyone who
commits before Jan. 15th will pay this past seasons prices. After
that a cost of living increase of 3% will be added. Our goal is
to sell all our shares as soon as possible, so we can devote our
energy to other aspects of our community supported garden. Tell
your friends about the garden, word of mouth is always helpful.
If you do not plan to return, feedback is always helpful, so
please tell us why, by letter or phone. thanks.
Thanks to everyone who came to the harvest festival. As always it
turned out to be a beautiful day in spite of the threat of rain
in the morning. Over 5,ooo lbs of beets were harvested, pumpkins
were decorated, spiders were created thanks to Lorna Wooldridge,
an amazing pot luck dinner was devoured, thanks to one and all,
songs were sung thanks to Richard Cox and the Genesis Garden
Singers, a huge bonfire warmed and mesmerized us thanks to Bill
Gold, fire poi was performed thanks to Maxine Mencl,and an old
fashioned sing a long was enjoyed thanks to Liz Marshall, her
guitar, and all the enthusiastic sing-a-long-ers. Don't miss it
next year, it's always an amazing memorable day.
Thanks to Linda Bryk and Tom Bias for all your hard work in
creating the members resource directory. You did a beautiful job,
and we are grateful. Linda who has taken on this project for many
years is looking to pass it on to other willing members, let me
know if you can help next year.
The winter schedules have been mailed out. Pickups are from Fri.
noon to Sat. noon. "A group" begins on Fri DEC. 2nd,
and B Group" begins on Fri. DEC. 9th. If you did not get
your schedule, call me at the gardenhouse.
Thanks to those of you who came to the Grain and Bean share
meeting. Information and commitment forms for this new venture
are in the distribution center. Call if you need one mailed to
you.
It's movie night at the garden on DEC. 2nd at 7.00p.m. We are
hoping to be able to show The Real Dirt On Farmer John. If we
can't get that we'll get another film. Stay tuned, plan to come,
and bring a snack to share.
At this time of thanks giving we would like to give thanks to our
apprentices who have been inspirational to all of us. We are
happy that Jonathan will be joining us again in the spring.
Veronica will be moving on to another farming experience at
another farm, and Lauren is planning to work on farms in Africa.
It's been an honor to get to know you, the land is better off for
your presence, and so are we.
Please use our web site www.csgatgenesisfarm.com for any
information regarding schedule changes due to weather, upcoming
events, recipes, etc. Thank you Wayne Miller for keeping it up!
GARDENERS’ REPORT
Giving Thanks… by Mike Baki
Here we are at the end of the season. There was a time when I
knew exactly the week of the “distribution season” as
we neared Thanksgiving. (Thanksgiving, by the way, is pick-up
#28.)
These days I’m not so “count-downish”
(there’s a word for you). Rather I’m thinking of moving
from “chilly at times” to frigid cold; root replaces
fruit; and I’m thankful for any green thing I can harvest as
we move from to a quieter time of winter. We will see the sun
less and appreciate it more. Most likely we will see all of you
less and appreciate you more.
As I consider the past season, sum it all up, the first and best
thing I think of is all the people. The people I work with day in
and day out, who are always there to do what it takes to grow the
food; the people that join us regularly or from time to time, who
lend a hand at filling the distribution room; the many who come
and pick up the veggies and support us even if they don’t
know what to do with one more Chinese cabbage, and many others.
Judy, Smadar and I all agree that we have had a wonderful group
of apprentices this year. They have been willing to do whatever
we ask, eager to learn knew things, passionate about what we all
are doing and, last but not least, they have been pleasant and
fun to be around! We wish all the best to: Lauren, as she looks
to get her hands dirty in Africa; Veronica, who is planning her
next farming experience; and Jonathon, who will work on a farm in
Florida over the winter then return to do a 2nd year of
apprenticeship with us next season.
The many good people who do so many things from harvesting to
keeping track of bills to paying bills are too many to mention.
We are appreciative of you all. Thank you. I cannot continue with
out being thankful for all our members, who come to the farm, eat
what we grow and perhaps slowly, become more and more a part of
this place. Many challenges lie ahead. I think we had a good year
but we know that there is always something we can do better. I
think that’s what keeps me excited about this work, there is
always some way to improve.
You should find with this final newsletter of this summer season
information about the grain and bean share that we have been
planning. The whole idea of growing staple foods in addition to
the vegetables has always been part of the conversation here at
the CSG. When I first came here in 1991 I remember talk of it. It
stems from the desire to grow most, if not all, of what we eat
right here in Northwest NJ. We always thought that it would be a
good thing to be able to offer this to others in our community.
Indeed, this is the main reason that we started the winter share
and why we have root cellars and all those roots! So with idea
and desire in place we lacked the energy and time to get it
started and that’s where Adam Wilson stepped in. Here was
someone who wants to grow these staples, and has loads of energy.
We welcome him to the team. Space to do the growing was provided
by our good friend and neighbor Chan Moore. Five acres on her
land are going to be used for the initial growing season. I am
confident that we will be able to handle the extra work load and
happy that we will be able to increase the complexity of our
rotation. As we benefit from the food produced so will the soil
with a different set of plants introduced into the rotational
equation.
We hope we can find enough of you to join us in this venture. You
“pioneers”, as we are calling the first grain and bean
shares, will be allowing us to get our feet wet so to speak.
We thank you ahead of time for taking the plunge with us and we
thank all our members for your constant support. See you in the
Spring!
KALE POTATO SOUP Simply in Season by MB Lind and C Hockman-Wert
Large bunch of kale, chopped and steamed
1 Tbsp butter or margarine
1 Large onion, chopped
1 Clove garlic, minced
2 Large potatoes, diced
5 Cups hot water or vegetable broth
½ Tsp salt or to taste
Pepper to tasteSteam kale and set aside. Melt margarine in soup
pot. Add onion and sauté until golden. Add garlic and sauté
another minute. Add potatoes and 2 cups broth and bring to a
boil, reduce heat and simmer until potatoes are soft. Remove half
of the cooked potatoes; purée the rest with the cooking liquid
and return to the soup pot. Return reserved potatoes and the
steamed kale to the pot. (Purée everything if a smooth texture
is desired.) Add salt and pepper and 3 cups hot broth or water.
Add additional hot water or milk to give the desired consistency.
Heat gently until hot and serve.
GINGERED KALE AND TOFU Simply in Season by MB Lind and C
Hockman-Wert ½ Cup soy sauce
½ Cup dry sherry or broth
¼ Cup rice vinegar or white vinegar
3 Tbsp brown sugar
2 Cakes firm tofu cut in 1-inch squares
4 Tbsp peanut oil
6 Cups kale, coarsely chopped
3 Tbsp ginger root, peeled and minced
¼ cup limejuice
¼ Cup fresh cilantro, chopped
Pinch of red pepper, optional
Prepare marinade by bringing soy sauce, sherry or broth, vinegar,
and brown sugar to a boil in a medium saucepan. Simmer one minute
and remove from heat. Place tofu in a single layer in an
ovenproof pan. Pour marinade over tofu and set aside for 10
minutes (or more). Occasionally turn tofu squares over. Drain,
reserving remaining marinade. Sprinkle 2 tbsp peanut oil over
tofu. Broil for 4 minutes then turn squares over. Continue
broiling until tofu is golden brown, another 3-4 minutes. While
tofu broils, in a large fry pan sauté kale and ginger root in 2
tbsp peanut oil until kale wilts, stirring constantly. Add
limejuice, cilantro, and red pepper and remove from heat. Gently
toss in browned tofu and as much reserved marinade as desired.
Serve on hot rice and top with toasted cashews or peanuts.
FENNEL LEEK SOUP Simply in Season by MB Lind and C Hockman-Wert
3 Tbsp olive oil or butter
6 Cups chopped fennel bulb
4 Cups chopped leeks
6 Cups vegetable broth
2/3 Cup fresh spinach
1 tsp ground cumin or celery salt (optional)
Salt and pepper to tasteHeat oil or melt butter in soup pot. Add
fennel and leeks and cook 15 minutes, stirring often. Add 2 cups
vegetable broth, cover, and simmer 20 minutes. Let cool slightly.
Puree in batches in food processor or blender. Add spinach to the
blender with some of the fennel-leek mixture and process until
smooth. Return mixture to the soup pot. Add 4 cups vegetable
broth, cumin or celery salt, and salt and pepper to the soup pot
and heat. Taste and adjust seasonings.
Editor's note: end of document.