How you keeping up with all those greens? Drowning in salad yet?
If so, then perhaps consider this idea, which can be found on nearly every blog that has the word “Mommy” in the title:
Bringing local, farm-fresh organic produce to Crown Heights & Prospect Heights, Brooklyn.
How you keeping up with all those greens? Drowning in salad yet?
If so, then perhaps consider this idea, which can be found on nearly every blog that has the word “Mommy” in the title:
By giving us small potted plants as opposed to pre-cut herbs, Farmer Ted, in his infinite wisdom, is giving us a gift that keeps on giving. All you have to do is keep it alive.
YOU: “But potted herbs? I can’t grow things! What am I supposed to do with these?”
ME: “There’s a lot to worry about right now, and growing herbs shouldn’t be one of them. Relax: You Can Do This. Here are some low-effort, decidedly unfancy potting tips for the verdantly challenged.
Step 1: Pick a vessel.
Don’t think you have any pots? Sure you do. Look in that recycling bin over there. See that 2 liter empty plastic water bottle? That empty coffee tin? That Sapporo tall boy can? That old 20oz tin can of beans? Rinse that puppy out, cut the top off (if needed), poke or drill a couple holes in the bottom of that sucker so that water will drain out, turn it right side up and stick it on a little saucer…know what I call that? A freaking flower pot.
Step 2: Get some dirt.
Wow, how cool! You grew some basil/cilantro/mint/whatever and it’s now, like, a foot tall or something! So cut some off and use it!The idea here is that you want to promote new growth and you want your herbs to bush rather than spire. When they get all long and gangly they aren’t so hot on leaf production. So the best method is to pinch or snip small amounts from all over the plant, rather than cutting large sections off one stem a time. This kind of “hair cut” method will prompt it to double it’s leaves on each stem, thereby getting all bushy ‘n’ stuff. Trim or pinch right above where there are new leaves, so that they can be the new “top” of that stem. LIKE THIS
Give Those Roots a Buzz Cut
And no, I’m not suggesting you shave ?uestlove…
What You’ll Need:
Directions
I know, I know: it is so satisfying to receive vegetables that still have their lovely greens intact. It sits somewhere on the emotional spectrum between feeling like Bugs Bunny and Julia Child, BUT storing them that way in your fridge will only lead to heartache and ruin. The greens of root vegetables, which are good eatin’ on their own, pull moisture away from the roots, leaving you with shriveled little nasty roots and rubbery, floppy greens. Double Fail.
So here’s what to do:
OR if they start looking shrivelly, try restoring them by placing them in a jar of cold water in the fridge.
OR if you wanna be all Alton Brown Overachiever about it, you can start a makeshift root cellar drawer full of sand in your crisper bin for these and all future root veggies.
AND if you have not yet eaten garden fresh radishes sliced on bread and butter… well then you simply have not lived, Sir.
The Prospect Heights Patch covered our launch, check out the article!
Members can pick up their shares from Fountain Studios (604 Grand Street between Bergen Street and Saint Marks Avenue), a group of artist studios that regularly hosts gallery shows and other community events.
“We want to highlight the CSA, but also this local neighborhood spot,” Santogade told me.
Santogade said that a fundamental reason for having a CSA is “the idea of creating community.” She worries that although the concept of a CSA is becoming increasingly popular, people often forget the community building aspect of the project.
“This is not just about picking up food,” she said. “It offers a way to get to know your neighborhood and neighbors.”
Indeed! If you haven’t already, join us!