Ingredients:

1 cup rice
6 Tbls olive or vegetable oil
2 medium white or yellow onions diced
1 bunch or 2 large beets grated
1 bunch of greens chopped (like Swiss chard or kale)
4 Tbls of dried mint
4 cloves garlic minced
1/2 cup lemon juice
1 Tbls salt
optional: 1 lb meat like smoked sausage, rib eye, chicken, and such, just cook on the side.

Preparation:
Cook rice separately, 2 cups water to 1 cup rice.
In a wok or large pan, sauté the onions and garlic in the oil.
Once translucent, add the beats and salt and simmer about 5 minutes.

If you want to add meat, this is a good time to do it too. A super simple meat to use is pre-made smoked beef sausage. I cut it into cubes and toss it in.

Add the rest of the ingredients, stir occasionally, and let simmer till greens are wilted, about 15 minutes.
Once rice is done, add to mixture and stir.

Voila!, a healthy, Middle Eastern style casserole that also works well for leftovers.

Shares will be distributed on a Wednesday evening once per month from December through April at Common Ground Coffee, located on Tompkins Avenue between Putnam and Jefferson.  You can choose a 4-month ($146) or a 5-month ($180) share and choose to purchase eggs, as well.

Purchase your share online today.

Learn more about Winter Sun Farms.

It’s squash and corn season at the farm, and a pile of lovely looking acorn and butternut squashes, a couple ears of sweet corn, and a bunch of kale.  As the temperature drops, nothing sounded finer then a rich bowl of soup. So, I combined these three things to make a sweet, salty, and savory brew perfect for the fall.–Linnea Covington

Ingredients:

• Bundle of kale
• 2 ears of corn (if not in season, use frozen)
  
• Squash: 4 small acorn or 2 small acorn and a butternut, or 2 butternut
• 2 cups chicken or vegetable stock
• 1 tsp cayenne pepper
• Dash of cinnamon
• Salt and pepper to taste
• Olive oil
• Butter or bacon fat
• Greek yogurt (optional)

Procedure:

• Preheat oven to 350 degrees
• Peel the corn, wash the kale, and cut the squash in half and de-seed.
• Spread a thin layer of olive oil on the flesh of the squash and lightly pepper and salt.
• Place in the oven for about 40 minutes, or until the flesh yields easily to a fork.

• Chop kale into to big chunks, toss with olive oil and sea salt.
• Layer kale onto baking sheet; try not to overlap the leaves.
• When squash is done place kale in the oven for 15 minutes, then flip over for another 15 minutes.

• Scoop squash out of skin and chop up.
• Dice onion and brown in soup pot with bacon fat, butter or olive oil.
• Once onions are browned, add stock.
• Bring to rolling boil.
• Add squash to pot.
• Simmer for about 15 minutes, then take an immersion blender and puree. You can also do this (carefully) in a blender or food processor.
• Add spices to puréed soup.*

• Slice the fresh corn off the cob and put kernels in the soup.
• Let simmer for about 20 minutes.
• Serve with crumpled kale chips on top and optional, a scoop of plain Greek-style yogurt.

*if soup seems thin, make a roux and add to pot

Please join us at the upcoming Fair Food Festival this Saturday, September 24th, 2011 in Downtown Brooklyn!

The event and day of action is hosted by Community / Farmworker Alliance and co-sponsored by NESRI, East New York Farms, ROC-NY, Brandworkers, Small Planet Institute, South Bronx CSA, Brooklyn Food Coalition, Bed-Stuy Farm Share, Prospect Park CSA, Just Food, Domestic Workers United, the Poverty Initiative, and Workers United.

Bring your friends and family for: workshops, film screenings, games, art, children’s musical story time, live music, and hourly rabble-rousing in front of Trader Joe’s!

The event is based at the Commons, in Brooklyn, from 10am to 6pm, with regular visits to (actions at!) the local Trader Joe’s, just three blocks down. The Commons is at 388 Atlantic Avenue (btw, Bond and Hoyt Streets).  For a full schedule, visit the Community / Farmworker Alliance website.  The event will culminate with our biggest action of the day at 4pm – a Spectacular Brooklyn Trader Joe’s Rally!

The CIW’s Campaign for Fair Food improves wages and working conditions for Florida tomato pickers by calling on major buyers of tomatoes to pay one penny more per pound—which would nearly double farmworkers’ wages—and to implement a code of conduct in the supply chain.

All across the country, Fair Food activists have been urging Trader Joe’s to ensure that their tomatoes are picked by workers who earn a decent wage and work in humane conditions. Trader Joe’s continual refusal to sign onto such an agreement has disgusted customers nationwide, leading many to criticize Trader Joe’s usage of the “Wal*Mart Model” of low price and low wages.

If you have any questions or would like to get involved, please contact us at: farmworkersolidarity@gmail.com

peaches
plums

2 Garlic
2 Hot Peppers
4 Corn
1 Watermelon
4 Tomatoes
1 Cantaloupe
1 Summer Spinach
1 Cabbage
1 Bag Okra
6 Peaches/Nectarines
1 Bag of plums

Five Squash Blossom Recipes.

CSAs and a Green Stir-Fry Recipe | Frugivore Magazine.

2 heads of fennel

1 bunch onions

1 bunch Red Russian kale

1 head escarole

1 bunch torazhiro

1 bunch pac choi

1 bag snow peas

1 pints blueberries

1 bunch breakfast radishes OR spring onions

1 head lettuce

1 bag snow peas

2 zucchini

1 bag mixed greens

4 half-pints raspberries