November 07, 2006
Hello NYC Chubby Bunny Members,
My name is Josh Lichtman and I have been apprenticing with Dan the past six months. I am writing this week's member bulletin because Dan, Tracy and Beatrice are on vacation visiting friends in Maine. I am happy to get the chance to say both hello and goodbye to everyone for whom I've worked this year growing incredible edibles.
Fellow apprentice (and Dan's brother) Chris and I have been taking care of the farm since Dan left last Wednesday. The growing work has drastically slowed down, giving us an opportunity to begin cleaning up around the barns and in the greenhouses.
We still have some great-looking cilantro and lettuce growing in the greenhouses, and out in the fields there is still kale and collard greens. But otherwise, the share this week will be mostly vegetables that we harvested in prior weeks.
In animal news at the farm, I joined our neighbor Chris Kinsella Saturday morning for the task of bringing one of his rams over to our farm to join our three ewes for the next six weeks.
I want to take this opportunity to publicly thank Dan and Tracy as well as all of you. These past 6 months have been wonderful. Chubby Bunny is easily the most beautiful setting I have ever worked in, (even beating the midtown office where I worked as a real estate lawyer for 2 years) and Dan is a terrific person to work and learn from day after day. I have learned a tremendous amount from watching him - not only about growing vegetables, but about how to be a good husband and father and an honest businessman, and how to fully incorporate one's values into one's life.
I am currently reading The Omnivore's Dilemma by Michael Pollan and I suggest it to everyone. Reading the first section of the book on industrial agriculture has reminded me just how much Chubby Bunny food is healthier, more humane, and more environmentally friendly than conventional agriculture. Our members all should know that, for numerous reasons, they are doing the right thing for the earth and for themselves by joining our CSA.
So thank you. It has been a pleasure to hear feedback from you and to even get to meet and talk with a couple of folks. I hope you enjoyed eating the produce as much as I enjoyed growing it.
-Josh
This weeks share includes:
Kale
Collard Greens
Lettuce Mix
Cilantro
Onions
Rutabegas
Potatoes
Squash
And here's a short recipe that uses collard greens:
2 1/2 pounds collard greens
2 garlic cloves
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste
-
Remove and discard stems and center ribs of collard greens.
-
Cut leaves into 1-inch pieces.
-
In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
-
Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.
- Drizzle collards with lemon juice and toss well.
Serves 4.
Gourmet
Sugar And Spice
December 1998
Del Zimmerman, Bellaire TX
|