This kid might not think so, but every adult knows that pickles totally rule. And you can make lazy/busy person’s pickles from pretty much anything in your CSA in about 20 minutes, plus 24 hours of fridge time. It’s a great way to help manage produce that is confounding you or has been taking up too much fridge space for way too long.
Will they last into the winter like pickles that are properly canned, and will they taste just like a crispy dill freshly blessed by a Rabbi? No, of course not. That involves fermentation and things I don’t know jack about because I have an arts degree and was raised by Southern Baptists.
But these will last a couple weeks, and you’re gonna love ‘em so much that you’ll eat them up quickly anyways.
What you’ll need:
Vegetables: cucumbers, squash, radishes, cauliflower, beans, kohlrabi, peppers, garlic scapes, onions, carrots, beets, cabbage… I mean, what doesn’t taste good soaked in vinegar and sugar and salt? Nothing. That’s what.
Vinegar: white, black, cider, wine…whatever vinegar you like, I don’t care.
Some water, maybe
A sweetener, maybe: you can use white sugar, brown sugar, raw sugar, honey, maple syrup, etc… Don’t use some gross artificial sweetener thing like Splenda though. I have absolutely no science education but I don’t think that would work. Plus, that’s gross.
Other spices, maybe: try throwing in something like peppercorns, turmeric, coriander, chili, dill, bay leaf, mustard seed, fennel, cumin, a cinnamon stick, garlic…. I want you to feel enabled and supported to try whatever feels good to you. This is a safe space.
What you’ll do:
Slice up your veggies however you want. Wash em and sprinkle em with a little bit of coarse salt and then put them into heat tolerant jars, like mason jars. You can also reuse old glass jars for things like pasta sauce, but clean ‘em real good and be careful about pouring hot liquids into them when they’re cold. You’ll want the brine you make to be able to completely cover your veggies, so keep that in mind.
Then make a brine: over medium heat bring water and vinegar to a quick boil with some sugar and salt mixed in along with whatever herbs or spices you like. Typical proportions are 1 to 1 water and vinegar (or maybe more vinegar than water) and “some” sugar and salt, depending on your personal palette. You’re not making simple syrup or salt water, though, so don’t go crazy. You want to make sure all the sugar and salt dissolves in the liquid. Taste it and adjust if needed.
Bring it to a boil and then maybe let it cool just a tad so your jars don’t blow up on ya. Then pour it over your veggies in their jars. Let ‘em sit on the counter and cool for a couple hours, then seal ‘em up and stick ‘em in the fridge. In 24 hours they’ll be well on their way towards awesomehood, and will only get more awesomerer in the next coming days.
Chop em up and put em on your ramen/taco/sandwich/salad or eat em straight from the jar while drunkenly swaying in front of the refrigerator in the middle of the night in your underwear. They taste extra special then.
ADDED BONUS: You can easily reuse this same brine with the following week’s veggies! This here is a jar of pickle brine which has now held three kohlrabis, half a red cabbage, a couple turnips AND some spring onions and garlic scapes. This jar and a plate of homemade swiss chard stuffed pupusas have already made me the star of several summer potlucks… Just say’n….
Ever wonder what happens to your cans and bottles after they leave your curb? Do you have a child (your inner child counts!) who loves cranes and trucks and seeing things get crushed? Or do you just want to be more informed about sustainability efforts in Brooklyn?
Join your Prospect Park CSA organizers on Thursday, August 22 at 1:30 p.m. for a group tour of the SIMS recycling center in Sunset Park, Brooklyn! The tour is 75 minutes long and recommended for adults and kids ages 7 and up. RSVP to harvest dot henderson at gmail, or look for the sign-up sheet at distro when you pick up your share!
Hey CSAers! We have two important updates for the 2019 season:
Our start date is delayed one week to June 11 due to a cool, rainy spring on the farm. (Half-share members: June 11 is an even week; June 18 is odd.) This means the entire season shifts by one week; our last week will now be November 5.
Online registration is closed, but there are still a few shares available. If you’re interested, please email firstname.lastname@example.org!
Email us with any questions and we look forward to seeing you at distro on June 11!
Spring is inching closer! Your PPkCSA core group met this week to prep for the start of the 2019 season—our 9th season! Mark your calendar for your first share pick-up on Tuesday, June 4, and start daydreaming now about Farmer Ted’s sweet, midsummer tomatoes!
Registration link will go live here in a couple weeks. If you were a 2018 member (or are on our wait list) you’ll get an email reminder to sign up.
Did you know that the PPkCSA accepts SNAP benefits? Want to help us increase access to healthy, local, sustainably farmed produce? Print a flyer (postcard format or pull-tab flyer) to post at your neighborhood school, playground, or community board meeting!
As always, thanks for being part of this thing, and we’ll see you soon!
Our Week 1 share made for some amazing fried rice with bok choy, happy rich, green onions, and kale—and we gobbled Ted’s strawberries. How about you?
As we enter Week 2, registration is closed. To hear it first when sign-ups open for the 2018-19 winter share or 2019 summer share, leave your info here.
Also, we are heading into kohlrabi territory. Did you know this crunchy little friend is chock full of potassium, iron, calcium, B-complex vitamins, vitamins C and A, fiber, antioxidants, and more? If you’re not sure what to do with yours, Martha’s got you covered—from slaw to sauté to baked chips.
PPkCSA’s 2018 season begins in JUST ONE WEEK, so dust off your veggie-hauling bags, update your calendar with our NEW distribution location, sign up for your work shifts, and get ready for your weekly produce high—we’ll see you next Tuesday, June 5 from 5:30-8:15 p.m.!
Also, if you’re interested in joining our core group of organizers in exchange for a free half share, please contact email@example.com. We’re in particular need of an extra hand to close the distribution site (semi-regularly) on Tuesday nights.
Lastly, there are still a handful of shares available for this season. The online registration form is closed, but interested folks can email firstname.lastname@example.org. That’s also who to reach out to if you go to the first distro on Tuesday and realize you desperately wish you’d signed up for flowers, fruit, or eggs! (Don’t worry, it happens every year…)
NEW location: Starting this year, our weekly distribution will be at Crow Hill Cross Fit (1010 Dean Street, between Classon and Franklin).
Dates and times: The 2018 season runs June 5throughOctober 30. The distribution window for your weekly share pick-up is the same: Tuesdays from 5:30-8:15 p.m.
Payments: As always, members can opt to pay for their share(s) in one lump sum or three monthly installments (May, June, July).
Work shifts: By purchasing a share, members commit to working one or two shifts between June and October. Full-share members work two shifts; half-share members work one shift. Shifts are 60 to 105 minutes.
Share options: PPkCSA offers a vegetable share from Windflower Farm, plus add-on fruit, flower, and egg shares. Members can also order a la carte meats, cheeses, grains, spices and more from Lewis Waite, delivered every other week.
Happy Spring! We are getting ready for another amazing season of delicious produce from Windflower Farm & Co.
A couple folks have asked when sign-ups will open. The answer is: very soon!Fact is, we’re just a scosh behind because our beloved CSA site hosts, Troy and Susan at Fountain Studios, are moving to Chicago (yay them!) which means we’re working to secure a new CSA distro site (wah us).
We are already in conversation with several area bars, schools, art venues, and co-working spaces. We have some leads, but we figured we’d put it to y’all as well. Do YOU (yes, you!) have a street-accessible studio, garage, or storefront that could host CSA distort one evening a week? Or know someone who does? If so, please hit us up at email@example.com, and we can share more deets on what that would entail. (For one thing, site hosts get a FREE share!)
Also, thank you for your responses to our 2017 survey. We’re working to address your concerns—and of course we bask in your loving praise! We’ll be in touch about it all soon.
First, though, look for a message with a link to PPkCSA 2018 season registration in the next couple of weeks! And if you have a good lead on a space, please do let us know—thanks!
I’m probably just a little too pleased with that title.
So you’d have to be, like, totally inept not to be able to store winter squashes relatively well in the short term. It’s like they were designed with our needs in mind, and you’d have to be a real malicious jackass to mess em up before Thanksgiving, at the earliest.
But you can really go the distance with these little buddies if you’re diligent. Here’s how to avoid Squash Sabotage:
Squashes will last their longest when stored, undamaged, at around 55°F and 60% relative humidity. Warmer temperatures will make them lose weight and moisture. Colder temperatures risk damaging them, too. Garages, basements and root cellars are great options, but for us Brooklynites with limited space, perhaps consider leaving them near a front entryway to your home or near a cracked window– drafty air from outside will help keep them cooler and slightly moister than it is in the rest of your home.
The fridge is a sorta OK place to keep em, but chances are they will get moist and rot faster.
If you wanna get cray cray about it, you can wipe each one down before storing with a mild solution of vinegar and water (or bleach or hydrogen peroxide) to kill any mold or spores which may already be on the flesh. Be sure to dry them very very well!
You’ll want to inspect them for nicks and damage, and eat any ones with signs of wear and tear first.
Much like apples, they can be lightly wrapped in paper and placed in boxes, or you can just leave em out all cute and fall-time rustic style. It’s best to give them a piece of cardboard or fabric to sit on, as a hard surface can, after time, cause a mushy spot to develop.
I’ve also heard you don’t want to store pumpkins with apples, because they can off gas to one another….kinda like me and my boyfriend after the chili tasting contest we went to last weekend.
Butternuts generally last the longest, followed by big pumpkins and acorn squashes. Delicatas, like their name suggests, aren’t quite as hardy, but with diligence they can last well into the New Year!
And did you know that, much like pumpkin seeds, you can roast the seeds of other squashes? Butternut, spaghetti, and acorn squashes all are fair game, brosef!
So bust out your cumin and olive oil, salt n’ stuff and get those little crunchy pepitas a-roasting!
Impress your friends! Charm your date. Give your kids a reason to like you!