Happy New Year. It's snowing leafy green vegetables with a high of 55 degrees in Brooklyn. My CSA is great this month, heavier than the previous month and just as vibrant. A result of warm weather, or just good agriculture practices from Garden of Eve? I look forward to eating the results. Here is what was included: Kensington Windsor Terrace Winter CSA Month 2: January 1 big bunch of arugala 1 bunch beets 1 bag broccoli 2 bags of salad greens 1 bag of kale 1 bag of collards 8 yellow/white carrots 6 turnips 3 potatoes 3 medium diakons 3 heads of garlic 3 DOZEN EGGS (thats alot!) Here's my plan of attack: eat the salad greens up first, as they are the most perishiable. I will probably eat them in salad for dinner and chopped up with beans for lunch. Diakon and carrots will get sliced up for snacking on plain. I will have an egg and potato. I predict some savory bread pudding in my future too. For dinner I'll make a pot of black bean soup and toss a few handfuls of collards,
Showing posts from January, 2012
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Brooklyn Dirt Talk: Monthly Talks on Urban Farming and Gardening. Dirt Talk One: Urban Agriculture with John Ameroso This urban agriculture hero of NYC since 1976 shares his wisdom. Come with your questions! January 18th, 2012 7 - 9:30 pm Downstairs @ Sycamore Bar and Flowershop, 21+ 1118 Cortelyou RD, BK (Q train to Cortelyou) Hosted by Meera Bhat Event on Facebook ------- John Ameroso is responsible for around 18 tons of produce grown in NYC a year, and sowing gardens and since 1976. In 1976 John Ameroso piloted the Urban Gardening Program with Cornell University Cooperative Extension, and through his efforts successfully set the ground for Extension education in urban horticulture and food production for New York City. Mr. Ameroso served as President of the New York State Association of County Agricultural Agents (1997) and serves on the Boards of Directors for four organizations - one concerned with environmental “greening” issues (Neighborhood Open Space Coalition); one involved
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Choice Christmas cookies of lovely variety I know what you're thinking, and I'm thinking it to. Enough with the cookies. Well I successfully baked over 40 dozen this year. I managed really well. And wanted to throw down some of my notes for posterity. A) Plan: It sounds obvious, but its the only thing that makes it happen for a busy person. You can freeze cookie dough for about a month. You can and should just start making Christmas cookies after Thanksgiving. Making the dough in advance also gives you greater focus when its time to shape and decorate cookies. Its a lot of work, so planning this step in advance makes everything else easier. I usually keep a written list of what I'm making, the amounts, and on what days of the month I think I should do the baking. B) Ingredients: Buy all new flour, butter, baking soda, baking powder, sugar, and butter. Flour can get stale, baking soda and powder lose their oomph, butter starts to taste like the freezer/fridge. Just do it.