Archive for October 1st, 2010|Daily archive page

Lancaster News #21

In 2- Lancaster News on October 1, 2010 at 10:47 am

As you know, the Lancaster cooperative has been on a search for a new coordinator. A couple of weeks ago, they found one, Evan Elizabeth Miller, and she and the Co-op’s Kathan Teepe are working together to run the Co-op’s C.S.A. program. Last week, Evan and Kathan launched a new newsletter, to take the place of “The Indeterminate Tomato.” The new newsletter is called “Focus on Family.” Evan and Kathan explain: “Food and family are two terms that we believe should go hand in hand. Since L.F.F.C. serves so many different families, from farmer to suburbanite and of course to our many city-dwellers, we thought it prudent to focus our newsletter and blog postings around the families that make up the Co-op. L.F.F.C. is made up of farm families, shareholder families, and staff families. Look for a newsletter update each week focusing on one of the branches of the L.F.F.C. family tree!”

From right to left: L.F.F.C. Driver Keith and C.S.A. Coordinator Kathan (sporting an L.F.F.C. T-shirt!), visit Carey King and Christine Kaye of Harlem Community Farm Share and the Food Bank for N.Y.C.’s Community Kitchen and Food Pantry of West Harlem.

A Visit to a L.F.F.C. Shareholder Family: Food Bank for N.Y.C.’s Community Kitchen and Food Pantry of West Harlem
By Evan Elizabeth Miller

This week we’re focusing on another branch of the L.F.F.C. family tree — our shareholders. Two L.F.F.C. staff members — Kathan, C.S.A. Coordinator, and Keith, Delivery Driver, recently visited the Food Bank for N.Y.C.’s Community Kitchen and Food Pantry of West Harlem. They both report that the experience was an awesome one, and they can’t wait to visit again soon!

The mission of the West Harlem Food Bank is to provide access to fresh, healthy foods to all members of the community, regardless of socioeconomic status. They have accomplished this task in a number of ways — including the establishment of a C.S.A. pick-up site! C.S.A. members have chosen to take the lead on this effort, coordinating pick-up and distribution, which has allowed the Food Bank to better control costs and widen fresh food access for the greater Harlem community.

After hearing about Kathan and Keith’s trip, I made a call to Carey King, Harlem Community Farm Share’s Community Coordinator, to learn more about the Food Bank’s C.S.A. Program. The program is divided into four operational subcommittees. The Food Committee explains the contents of the shares and offers suggestions on preparation. The Earth Committee (i.e., “Rot Com”) is responsible for composting leftover vegetable items, and allocating the compost to the Food Bank’s Community Garden. The Community-Building Committee works to strengthen the existing C.S.A. Food Bank community through potlucks and other events. Finally, the Outreach Committee works to recruit new members, and provide education about fresh food access to the surrounding area. Carey mentioned this structure is meant to enable the C.S.A. program to become a circular and sustainable entity.

When I asked Carey about her favorite part of working with the C.S.A. program, she mentioned the sense of community this member-run initiative has created. She noted that “Harlem is a community of great diversity, but sometimes it’s easy for people to get caught up in their own little bubble. It’s been amazing to see how this [C.S.A. program] has brought all of these different people together by sharing the common ground that is fresh, healthy food.” Indeed, it is a right, not privilege, of all people to eat fresh and chemical-free food.

The relationship between L.F.F.C. and the Food Bank began through a referral from Just Food, a non-profit in N.Y.C. dedicated to providing access to healthy food to New Yorkers. Just Food selects food providers by evaluating their commitment to ethical standards of farming, animal husbandry, and the supplier’s willingness to meet price flexibility brackets. This is a great example of what dedicated people can accomplish when we come together for the common good. L.F.F.C. is proud to be part of this process.

It is our great pleasure to work with the Food Bank of West Harlem and meet some amazing shareholders in the process. We commend Carey King and Christine Kaye, Food Bank Liaison, at the Food Bank for their wonderful work within the community, and their willingness to be a part of our larger L.F.F.C. family. Thank you to all of our shareholders in Harlem for your continued support!

The Community Garden at the Food Bank for N.Y.C.’s Community Kitchen and Food Pantry of West Harlem.

Delivery man Keith in the L.F.F.C. truck, watching out for tickets on 116th Street as he does each week!

L.F.F.C.’s warehouse manager, Jeff, shows off the butternut squash he will be using to prepare Kathan’s minestrone soup recipe this week.

“Food is our common ground, a universal experience.” — James Beard

“Food is power. Are you in control of yours?” — John Jeavons.

Lancaster News #21

In 2- Lancaster News, 3- Lancaster Q&A on October 1, 2010 at 10:46 am

Q. & A. With The Farmers

Q.: What’s the status of family farms today?

A. Family farms are an American tradition in danger of fading away. Family farms are an important part of American self-sufficiency, forming the bedrock for communities across the U.S., but since 1935, the U.S. has lost 4.7 million farms. Fewer than one million Americans now claim farming as a primary occupation. In 2002, farmers earned their lowest real net cash income since 1940; meanwhile, corporate agribusiness profits have nearly doubled (increased 98 percent) since 1990. Family farmers are the heart of America’s rural communities, because local family farmers spend their money with local merchants, and the money stays in town where it benefits the local community. Local farmers who sell direct to consumers receive a larger share of profit for their food. (Source: Foodroutes Network)

Evan Elizabeth Miller
Lancaster Farm Fresh Cooperative

Week #21 Shares

In 5- Share Lists on October 1, 2010 at 10:31 am

Note from Lancaster: “The following list is what you should receive in your share today. There might be some slight variation depending on substitutions due to crop shortages.”

Full Share:

* 1 head red Romaine lettuce, certified organic – Healthy Harvest Organics
* 1 head broccoli, certified organic – Farmdale Organics
* 1 pint mixed cherry tomatoes, certified organic – Farmdale Organics
* 1 head curly endive, certified organic – Meadow Valley Organics
* 1 1/4 pound bag cayenne peppers, certified organic – Millwood Springs Organics
* 1 spaghetti squash, certified organic – Elm Tree Organics
* 1 2-pound bag sweet potatoes, certified organic – Busy Bee Acres
* 1 bunch collard geens, certified organic – Railroad Organics

Pantry Share:

* 1 head red Romaine lettuce, certified organic – Healthy Harvest Organics
* 1 head broccoli, certified organic – Farmdale Organics
* 1 pint mixed cherry tomatoes, certified organic – Farmdale Organics
* 1 bunch rainbow chard, certified organic – Meadow Valley Organics
* 1 1/4-pound bag cayenne peppers, certified organic – Millwood Springs Organics
* 1 2-pound bag mixed heirloom tomatoes, certified organic – Riverview Organics
* 1 head Green Romaine lettuce, certified organic – Bellview Organics
* 1 spaghetti squash, certified organic – Elm Tree Organics
* 1 2-pound bag small sweet onions, certified organic – Friends Road Organics
* 1 bunch scallions, certified organic – Sunrise Ridge Organics
* 1 bunch kohlrabi, certified organic – Sweetaire Farm
* 1 2-pound bag red tomatoes, certified organic – White Swan Acres
* 1 bunch herbs, certified organic – Noble Herbs
* 1 3-pound bag red gold potatoes, certified organic – Millwood Springs Organics

Fruit Share:

* 1 bag yellow delicious apples, certified organic – Oyler’s Eden

Flower Share:

This is the last week of the 17-week flower share. Our farmers at Lancaster Farmacy; Friends, Fruit, and Flowers; Millwood Springs Organics; and Maple Lawn Organics want to thank you for your support this season! We hope that you have enjoyed your weekly bouquets! We’ll find out what today’s bouquet looks like at pick-up.

Herbal Medicine Share:

* 2 bitter melons
* 1 bunch holy basil (tulsi)
* 1 bunch chamomile

Lancaster Recipe #21

In 7- Recipes, Collards, Garlic, Onion on October 1, 2010 at 10:30 am

(Submitted by Lancaster Co-op’s Kathan Teepe, and originally from

4 to 6 strips thick-sliced bacon
1 small red onion, chopped
2 garlic cloves, minced
2 T. brown sugar
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
Several dashes hot sauce
1/4 cup apple-cider vinegar
1 bunch collard greens, sliced into 1/4-inch-wide strips (can substitute kale or chard)
1 cup chicken broth

Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onions and cook until they have softened and are just starting to brown. Add the garlic, salt, pepper, sugar and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot. Add the collard greens and the chicken broth and bring to a simmer. Reduce the temperature to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve hot.

Lancaster Recipe #21

In 7- Recipes, Apples, Fruit on October 1, 2010 at 10:30 am

(Submitted by Lancaster Co-op’s Kathan Teepe, and originally from “The Joy of Cooking” by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker, originally published in 1931)

6 T. butter
Grated lemon peel
1 heaping T. of sugar
Dash of salt
1 egg yolk (and egg white)
Cold water

Juice of 3 lemons
1 grated lemon peel
1/2 cup brown sugar
1 T. cornstarch

Tiny pats of butter
About 2 T. brown sugar

1 and a 1/2 (or so) T. cornstarch

For the crust: Cut butter into a cup of flour, then add peel to taste, sugar, salt, and yolk (put aside egg white). Mix together and add water, frisking it in with a fork, until the dough just sticks together. Put it in a plastic bag and refrigerate until cold.

For the filling: Peel and slice apples into a bowl. Add the lemon juice, peel, and sugar. Let sit for 1 hour. Pour off the majority of the liquid into a separate bowl and reserve. Add cornstarch to the apple mixture.

Roll out the dough on a floured board, slide it into a pie pan, and brush the whole thing with the raw egg white. Put it into a pre-heated 450° oven for about 10 minutes, or lest — just to harden the egg white and make a non-porous surface for all the juicy apples, but don’t brown the crust too much! Turn the oven down to 300° or 350° and let crust cool a bit. Lay the apple mixture in the pie crust in a pleasing way (!) and top with tiny pats of butter here and there and brown sugar. Bake until the apples are a bit soft and the crust is browned but not burned — I cover it with aluminum foil at a certain point because the crust starts to burn before the apples are soft.

Meanwhile, put the reserved apple mixture liquid into a small saucepan. Add cornstarch and stir slowly over a low flame until the sauce starts to thicken, then pour it over the pie. If it gets too thick, just add a little bit of water or lemon juice. Be careful when adding the cornstarch to the liquid mixture — if you add too quickly without stirring the liquid will clump up into balls. Serve and enjoy!

Lancaster Recipe #21

In 7- Recipes, Carrots, Celery, Garlic, Herbs, Kale, Leek, Onion, Rosemary, Sage, Squash (Winter), Tomatoes on October 1, 2010 at 10:30 am

(Submitted by Lancaster Co-op’s Kathan Teepe, and originally from “The Art of Simple Food” by Alice Waters)

1 cup dried cannellini or borlotti beans (this will yield 2 1/2 to 3 cups of cooked beans)
1/4 cup of olive oil
1 large onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 bunch kale, stemmed, washed, and chopped
3 to 4 tomatoes, chopped, or 1 small can tomatoes, drained and chopped
4 garlic cloves, coarsely chopped
1/2 tsp. chopped rosemary
1 tsp. chopped sage
1 bay leaf
2 tsp. salt
1 leek, diced
1/2 butternut squash, peeled and cut into 1/4-inch cubes (about 2 cups)
Parmesan cheese

Prepare beans and set aside. Reserve the cooking liquid. Heat olive oil, onion, carrots, and celery in a heavy-bottomed pan over medium heat for 15 minutes, or until tender. Add kale, tomatoes, garlic, rosemary, sage, bay leaf, and salt and cook for 5 minutes longer. Add 3 cups of water and bring to a boil. When boiling, add diced leek. Cook for 5 minutes longer, then add squash and cook for an additional 10 to 15 minutes. Taste for salt and adjust as necessary. Add the cooked beans, along with 1 cup of the bean cooking liquid, and cook for 5 minutes longer. If the soup is too thick, add more bean cooking liquid. Remove the bay leaf and serve, garnished with grated Parmesan cheese.


Get every new post delivered to your Inbox.