Finding the Garden

I recently learned the Norwood CSA is fifteen years old, one of the oldest, if not, the oldest Community-Supported Agriculture collectives in the Bronx.  Nestled as it is between apartment buildings and single-family homes, the garden can be easily overlooked.  In fact, although my wife and I had passed by the garden several times, we had no idea of the not-so-secret doings behind the garden gates.

I think, as with all pleasure, the intensity is heightened when one discovers it in a place where it is not known to exist.  Like encountering two deer on a Van Cortland Park path, a visitor to the CSA is taken by surprise by the emergence of natural life in this small urban plot. I know I feel a bit of awe at the proximity of this patch of land sprouting, with the help of tender hands, the goodness of the earth.  I am reminded, as I breathe the garden air that somehow seems fresher than the air just outside its gates, of the responsibility we have to reciprocate with these plants and insects that provide for us.  As the botanist, Robin Wall Kimmerer, tells us, plants are our oldest teachers.  The bounty the garden plants produce is reciprocated by the care they are given.  This past week when I entered, I encountered member Stacy chopping and mashing compost with her shovel, returning earth to earth.

We send urgent electronic messages- “Trains delayed, running late, caught in traffic”- to alert our fellow members who are tasked to wait, of our whereabouts as we rush through the madness of our daily lives.  Then, we arrive, step across the threshold of the garden, and our pulse slows, our breathing gets deeper, and the restorative power of the earth provides a momentary, needful balm to the world just outside the gates.

This week’s rich greens, peppers, cucumbers, and carrots, along with the July heat and humidity inspired another salad and a search for a good dressing.  This simple recipe is adapted from one called “Virgin Vinaigrette” by the owners of the Queen Creek Olive Mill of Arizona.

• 1 Cup Extra Virgin Olive Oil
• ¼ Cup Balsamic Vinegar
• 1 Tablespoon Honey
• 1 Teaspoon Dijon mustard
• Salt and Black pepper to taste

Whisk ingredients together until it gets to the consistency you desire.  This dressing is great on salads and drizzled over grilled vegetables.  You probably will think of other delicious uses.  Enjoy!

Adventures with the Air Fryer!

I joined the CSA for this Summer/Fall season after being away for a year, it feels great to be a part of a community of people who advocate for healthy foods and care about where they source their food.  I was the newsletter editor for about 3 years, I loved to provide information on how to preserve weekly shares, recipes for unusual items and food justice.  I also loved picking up the weekly share and chatting with others, sharing ideas on how to use the produce (especially during the months where we seem to get large quantities of a single item-i.e. cucumbers!).  These experiences made summers fun and enjoyable. 

But, enough of that, because what I really want to talk about is how our air fryer is making cooking and using the share so much easier.  I’m cooking garlic scapes and fava beans together within minutes, and it tastes so good with minimal preparation.  All I had to do with the fava beans is take them out of the tough outer pods, drizzle olive oil on them with a sprinkle of salt and cook them in the air fryer for 20 minutes at 375 degrees.  Delish!  Garlic scapes are a great garnish, just cut them in ½ inch long pieces and add them in (if the slots in the basket of the air fryer are too big then you can cut them into larger pieces).  Of course you can decide which item in the share you want to air fry, personally, I’m partial to garlicky flavors, lol.  I love how easy this is, seriously.

Our air fryer has made this CSA season so much easier than previous seasons, I was looking for another alternative from the stir-fry, and I get to use much less oil or none at all.  I purchased our air fryer online, it was a great investment and it delivers excellent results.

RECIPE:

Fava Beans with Garlic Scapes

Take 20 fava beans (in pods) and 5 garlic scapes, remove the fava beans from the pods and cut the garlic scapes into ½ inch or 1-inch pieces.  Place all items into a bowl, drizzle with olive oil and sprinkle with sea salt and cracked black pepper.  Toss items thoroughly.  Place items into the basket of the air fryer set the temperature to 375 degrees and set the timer to 20 minutes.   Check after 10 minutes, shake the items so they brown evenly then place back in the air fryer.  After 20 minutes the fava beans should be fried and easily removable from their skins, and the garlic scapes should be crispy.

Written by: Patrice Hall

“Paying It Forward or, Norwood CSA Shares and Cares!”

Perhaps there is no greater joy than to share food with others.  This week our cornucopia overflowed with roma beans, parsley, cucumbers, yellow squash, zucchini, fennel, and cabbage.  We’re going away for a few days, so we invited our friend Pam to come and take from our trove of garden delights.  Diffident at first, she then filled her own bag happily after we assured her she was not being greedy.  Watching her fill her satchel and telling us how she would grill the vegetables at an upcoming weekend family gathering, reminded us about the exponential benefits of community.

My wife’s job this week was bringing the remainder of the produce to POTS.  With the help of Stacey and Pavel (there was one other shareholder whose name I did not get.  Please forgive me.), we packed our car and headed down Webster Avenue.  With the help of Mr. Serrano, we unloaded our goods and returned knowing that the Norwood CSA was truly Part of The Solution!

This week’s recipe:

“Parsley Pesto”

The parsley was exceptional, earthy, green, and without bitterness.  Although pesto is made traditionally with basil, parsley is a wonderful summer alternative.

Ingredients:

·      As much parsley as you can pack into your food processor bowl (or, as much as you can chop, mince, and mash in a pestle and mortar the way grandma did).

·      1, 2, or 3 cloves of garlic (depends upon your taste)

·      ½ cup Parmigiano Reggiano (I may have used more.  Again, depends upon your taste).

·      1, 2, or 3 (or more) Tbsps. Good quality EVOO

·      1 lb. Fusilli pasta (I use De Cecco brand)

·      Pepper to taste (no need for salt, the parmigiana will take care of that)

·      Pepperoncini (red pepper flakes) Optional. (Essential for me, though)

Directions:

1.     Bring 4 or 5 quarts of water to boil in a large pot

2.     While the water is coming to boil, place parsley and garlic in food processor and bring to a paste

3.     Add some EVOO and pulse again.  Check for consistency.

4.     Add parmigiana and bring to a paste.  Again, check for consistency.

5.     Add more EVOO, pepper, and pepperoncini to reach the consistency you desire.  Be sure to sample to check for the taste you want.

6.     When water boils, place pasta in water and cook until al dente.  Be sure to stir pasta often.  When done, drain pasta and place in large bowl.

7.     Add pesto to hot pasta and mix well.  Serve your delicious meal.

8.     Don’t forget to pour yourself a glass of wine.  Tonight, mine was a 2014 Nero di Troia.

9.     Yell out when done the way Lidia does (Lidia is a world-renowned chef with her own television cooking show):  “Tutti al tavola per mangiare!”