NEWSLETTER

THE HIGH SCHOOL FOR PUBLIC SERVICE YOUTH FARM

Farmer Column
One question we hear a lot on the farm is What do you have at the market now?. I love being able to answer EVERYTHING!, which feels true at this point in the season. After a slightly late start (due to a combination of weather, pests and our labor-intensive methods of bed preparation), summer crops like tomato, eggplant and peppers are starting to hit their stride. Our market table is a beauty, loaded with purples, reds, oranges and yellows, along with the ever-present greens (and striking flower bouquets). This is also the time of the season when, somewhat surprisingly, we farmers have a bit of breathing room. True, the workload is high in terms of harvesting, irrigating, and doing battle with pests and disease, but somehow it doesnt seem as daunting as the spring, when we rush to get crops in the ground, or even the winter, when we have to plan crops, educational programs, and budgets. Right now, with a crew of adult trainees and summer youth participants whose skills are growing by the day, it always feels like the farm is in good hands. I consider this my first full season on the farm - while Ive been involved as a volunteer and then an apprentice, this is the first year Ive been part of everything from planning to prepping to planting. The rhythms are new to me, and there are times (usually during heat waves) where I feel worn down by the labor, both physical and mental, thats required to produce food and flowers on this scale. But this time of year, despite the heat, is also refreshing and renewing - there is so much joy in putting together bountiful CSA shares and seeing market customers excited by all the summer produce. I hope the summer, and fresh summer produce, refreshes you as well. Eat well, Martha Jackson, Assistant Farm Manager

Farm News and Notes

New at the Market: Additional produce from upstate farms! We are excited to offer corn, peaches, and more from New York farms, thanks to GrowNYC's Greenmarket Co. Stop by the market to check out our extra bounty!

Community Volunteer Day Saturday August 18th, 10am-2pm Join us at the Farm and get your hands Dirty! Please bring a healthy lunch, a water bottle, and work clothes. No open toed shoes or sandals. Youth under the age of 13 must be supervised by an adult.

Free Community Workshop: Creative Salads (YOUTH-LED) Saturday August 18th, 2pm-3:30pm Salads are easy to make, easy to pack for lunch, and chock full of nutrients. These are no wimpy salads: they are big on flavor and will give you lots of energy. Summer Youth Farmers will lead workshop. Remember: You can always come join us for volunteer work during our farmers market - Wednesdays from 2:30 to 6:30.
Week 1 June 20, 2012 www.hspsfarm.blogspot.com Week 9 August 12, 2012 www.hspsfarm.blogspot.com

Meet a Farmer! Sarah Pekovitch

Flower of the week

Cockscomb celosia is an annual plant without strong fragrance. Native to Africa, Asia, and the tropical and subtropical Americas, it is typically available from the middle of summer until the end of fall. The name "celosia," from the Greek word "kelos," for burning, is a reference to the brightly colored flowers of the plant. Cockscomb Celosia can be found in a variety of colors, including bright reds, yellows, and pinks. A vibrant orange variety known as "Orange Temple Bells" grows at the youth farm. Cockscomb celosia flourishes in hot and dry conditions, and the appearance of its flower has been compared to a rooster's crest. It is a member of the amaranth family and can grow to 30 inches. Its dwarf form grows to approximately 12 inches. The plant enjoys full sun and soil that has been enriched with compost and benefits from the soil, rather than the plant itself, receiving water.

Featured Vegetable: The Eggplant! Eggplant parmigiana is one of our favorite foods, but it's a lot of work and can be a little rich for summer. Try this quicker, healthier and very delicious alternative!

Crispy Oven-fried Eggplant 1 eggplant, peeled if you like, and cut into 1/4 rounds 1/4 cup flour 1 egg, beaten 1/2 1 cup seasoned bread crumbs Preheat the oven to 450 degrees. Spread the eggplant out over a cookie sheet. Sprinkle liberally with salt and wait 15-20 minutes. The salt will draw out water from the eggplant and you will see water start pooling up on top of the eggplant. After 15-20 minutes, use a paper towel to dry off the water this will also remove some of the excess salt. Set up a breading station flour, eggs, and bread crumbs. Dip the eggplant into the flour and shake off the excess. You only need a thin layer of flour. Then dip into the egg and then the bread crumbs. Evenly coat the eggplant with breadcrumbs. Place the breaded eggplant slices on a cookie sheet that you thinly coated with oil (or sprayed with non-stick cooking spray. Bake at 450 for 10 minutes. Flip the eggplant and bake for another 10 minutes. Eggplant should be brown and crispy. While the eggplant is baking, chop: 1 lb tomatoes 2 cloves garlic 1 small bell pepper and saute over medium-high heat in olive oil until soft. Add balsamic vinegar, salt, pepper, and fresh herbs (basil, thyme, oregano) to taste. Serve with the eggplant. Great over pasta, too! Week 1 June 20, 2012 www.hspsfarm.blogspot.com Week 0 August 12, 2012 www.hspsfarm.blogspot.com

1) What is your favorite thing about farming? I love the physical aspect of working out in the field. I also love learning about the different purposes plants have besides being delicious, as well as learning more about flowers. I'm pretty impressed with myself that I've remembered more than 1 flower other than the sunflower. Another great part of farming is the great people y ou get to work with and that share the same interests as you do. It's pretty great!! 2) What do you do for a living? I work for Greenmarket as one of the market managers at Union Square farmers market as well as a market in Boro Park. 3) How did you become interested in farming? I took a weekend off work in March to volunteer at a community farm in Brownsville and absolutely feel in love with it. Everything from the plants to the people I got to work with. It truly changed my life. 4) What is one thing you've learned through the farmer trainee program? The importance of water and soil. How both factors are extremely important in growing anything. I've also enjoyed learning how to harvest all the different varieties of veggies and flowers. 5) What is your favorite vegetable? Why? Kale! W hy...?! Kale chips duh!! 6) Have you worked on a farm before? Not previous to volunteering in Brownsville.