Temple Israel CSA

Pilot CSA Survey

2009-09-03T10:33:00.000-07:00

As this is my last week at pickup before returning to school, I wanted to send out a survey so that shareholders can express their opinions about how the CSA was run this summer and offer suggestions on how to improve it.

Here is a link to the short survey: Click Here to take survey

Also pickup will run as usual today. You'll receive cabbage, cucumbers, peppers, zucchini, potatoes, garlic, onions, tomatoes, herbs, flowers, and raspberries. Keep in mind there are THREE more pickups after today: September 10th, 17th, and 24th.

Here's a picture of yesterday's pepper harvest:

Rain rain rain

2009-08-27T05:37:00.000-07:00

Although it has been quite wet for the past few days, you'll still be receiving veggies this week. Today's share is scheduled to include potatoes, tomatoes, peppers, cabbage, herbs, zucchinis, cucumbers, and flowers.

Also let it be known that there are 4 more pickups after today: Sept. 3rd, 10th, 17th, and 24th. The final three pickups will be orchestrated by Rebecca and another farm helper named Katie as I will have to leave for school on September 8th.

See you this afternoon.

Pickup

2009-08-13T06:59:00.000-07:00

As normal today, August 13th.

See you there.

Here's from CNN

2009-08-12T06:46:00.000-07:00

In my environmental science class at Brown this past year I wrote a final paper on in vitro meat. In vitro meat means meat that is produced through a stem cell culture in a lab/factory setting. Here's my thesis: "One possible way to meet the growing worldwide demand for a meat-based diet, mitigate the effects of livestock on the environment, reduce pollution, increase agricultural efficiency, and control foodborne disease and contamination is through the production of in vitro meat."

As an environmentalist, I am not opposed to eating cultured meat due to the environmental impacts of current meat production. The inefficiencies of current meat production processes (manure, waste, methane...) could be eliminated.

Here's from CNN: http://edition.cnn.com/2009/TECH/science/08/07/eco.invitro.meat/

Also check out www.new-harvest.org

THANKS FOR ATTENDING THE PARTy..... PICTURES TO COME

2009-08-05T06:58:00.000-07:00

This is an invitation (Please RSVP)

2009-08-03T07:11:00.000-07:00

Hello CSAers,

This is a reminder email that tomorrow, August 4th, at 6 pm the Blooms (Eli, Brent, and Rebecca) will be hosting a potluck barbeque at their organic farm in Crescent, IA. The address of the farm is 27124 Ski Hill Loop, IA 51542.

Enter the address at maps.google.com for directions.

What to bring:
- A side dish (A salad, casserole, or dessert item work)
- Folding chairs
- Beverages
- A smile..

Know that burgers and hotdogs will be supplied by the Blooms. If you have anything else you'd like to throw on the grill do bring it along.

One last thing: Please RSVP by replying to this email with the number of guests that will be attending from your family.

Thanks so much,
Joe Goldberg

ejgesqiii@gmail.com
(402) 598-3744

Blues clues

2009-07-30T06:14:00.000-07:00

Yesterday at the farm I was amazed by the earth. Let me explain: As Rebecca and I harvested 'All Blue' potatoes from just half of one row at the farm, we filled up an entire bucket with about 25 pounds of potatoes. It equated to almost a pound of potato per foot. You've gotten the all blues for maybe a week now. But they sure are delicious. It has been neat to come to the farm week after week throughout the summer and see their full cycle: growing, flowering, then harvesting.

Here's a picture of a flowering potato plant:

And here's the final product:

This week you'll receive cucumbers and zucchini with your potatoes. Also we'll have raspberries, peas, cabbage, and carrots.

Also the party on August 4th is coming right up so start thinking what you're going to make!!

See you at pickup.

Might be the best this summer...

2009-07-22T20:11:00.000-07:00

Today on the farm, whilst harvesting senposai, I discovered some ripe wax onions in the ground ready for the picking. We collected enough for each share to have one or two tomorrow, and let me tell you it made my turkey sandwich one of the best lunches I've had in quite some time. The onions had a sweet tangy flavor and left my breath smelling great. Well... at least if you like onion breath.

Here's a pic of the onions sitting in the ground in the morning waiting to be harvested:

Also tomorrow you'll receive squash, greens, potatoes, cucumber, raspberries, and some fresh herbs.

Due to all of the garlic that was picked last week before pickup, there's a new plot that has opened up on the farm. Rebecca plans to fill it with some more greens, radishes, and cucumber and squash plants that will hopefully mature before the first frost of the fall season.

Here's a picture of Eli and Katie tilling the new field:

Here's one more shot of a squash plant to leave you with: (It's cool to see the bees climb in and out of the flowers all day to pollenate them)

See you at 4:30.

In the news...

2009-07-15T10:34:00.000-07:00

Although the turnout wasn't great, the farm tour last Sunday went smoothly. Shareholders got to see the farm's new processing/recreation building, the greenhouse, bee hives, and crops they've been receiving each week. I'm glad they got a chance to experience the beautiful sights and smells. To those who went on the tour: I hope that seeing the farm itself made you appreciate the work that goes into producing your food for every meal. Thanks for coming.

For those who missed out there are still opportunities to work on the farm on upcoming Sunday mornings from 10 to noon in July or August. Email me at ejgesqiii@gmail.com if you're interested.

Another piece of news: On Monday I went to the Sienna Francis House on 17th and Nicholas to drop off a share and a half of produce from last weeks pickup. The man at the loading dock who took the produce said, "We don't often get fresh produce. Thank you so much."

That's all folks. I'll see you tomorrow at 4:30 for dropoff. Until then GO ORGANIC!

Soo much garlic

2009-07-09T06:12:00.000-07:00

Yesterday I walked into the sun room at the Bloom abode to see shelves and shelves of garlic and onions drying out for your eating pleasure. I should have taken a picture...

Also there will be some kale, cabbage, raspberries, herbs, radishes, and some fingerling potatoes.

Again my announcement: THIS SUNDAY there is a TOUR OF THE FARM from 10am to noon. The address of the farm is 27124 Ski Hill Loop, Crescent, IA, 51542. Please RSVP to my email address ejgesqiii@gmail.com.

See you at 4:30.

Please read my lecture on mimicry below...

2009-07-01T18:08:00.000-07:00

This might be a rough week for your bag of goodies.. But more is to come. Be patient.

This week: Kale, Senposai, Swiss Chard, Cabbage, and Raspberries to taste. There might be something else but I can't seem to remember. Oh well.. It'll be a surprise.

In the works: peppers obviously, tomatoes, potatoes, and onions!!!!!! real onions!!

One more important order of business: Tomorrow at the pickup I will have a sign up sheet where you may write your name down to volunteer to work one Sunday morning over the next month or so... Once again Rebecca said two mothers and two offspring allowed at once. So play fair kids!!

See you tomorrow @ 4:30.

Mimicry (Just read it.. You might learn something)

2009-07-01T17:00:00.000-07:00

"Crap," I thought to myself whilst weeding around pepper plants last Friday at the farm. I had just pulled the top off of a pepper plant thinking it was a weed. Then it occurred to me: a pig weed, as Rebecca had called it, was mimicking the pepper plant to gain a survival advantage.

Let me explain: all organisms STRUGGLE FOR EXISTENCE. All of them. Done. Over. Fact. They struggle to obtain resources, they struggle to transport the nutrients within themselves, and, most relevant to mimicry, they struggle against each other. Over time organisms with specific adaptations that improve their ability to gather resources and survive will pass on their successful traits to their offspring. This process is called NATURAL SELECTION.

Making sense? If not: this process of successful adaptive traits being passed on to future generations is the essential connection in understanding evolution, how species change and adapt to their environments over time in order to maximize their ability to collect resources.

We cool now?

Excellent. Back to mimicry. Certain organisms attempt to mimic others with a known appearance or trait in order to sort of "piggy-back" on the success of that organism. An archetype of a mimic would be the Viceroy and Monarch butterflies. Monarch butterflies are truly poisonous and will make predators who eat them sick. Over time, as predators learn to avoid Monarchs, they will experience more reproductive success and flourish as a species. As mimics, Viceroy butterflies attempt to "piggy-back" on the success of the Monarchs. Predators who cannot distinguish between different sorts of butterflies will avoid both the Monarchs and Viceroys all together. Over time, the best mimic Viceroy's are more likely to pass on their genes to offspring while poor mimics become lunch...

This process of Natural Selection is also occurring with the pepper plants. The pig weeds are attempting to protect themselves from predators (the gardener!!) by mimicking the height, color, and leaf shape of the pepper plants. Think about it: as I weed a row of peppers, if I miss the pig weed that best resembles a pepper plant but uproot all the other mimics the only pig weed that gets to pass on its genes to the next generation is the survivor. Therefore over time the pig weeds will look increasingly more like the pepper plants.

Here is a picture of the pig weed next to the and a pepper plant for you to compare: (I uprooted the pig weed..)

Thanks for reading!!

Here's a recipe for the rhubarb too!

2009-06-25T13:28:00.000-07:00

From Louri Sullivan and Rosie Zweiback. Thanks ladies!

We just use refrigerator pie crust for the bottom but if you love to make homemade you can do that too!

Pie Filling:
3 cups cut Rhubarb (or any 5 cup combination of Rhubarb and strawberries)
2 cups cut Strawberries
1 or 3/4 cup sugar
4 tbsp flour
1/8 tsp salt
-Combine Strawberries and Rhubarb with flour mixture and dot with 2 tbsp of butter

Pie Topping (crumb topping):
Stir together 1/2 cup of all purpose flour and 1/2 cup packed brown sugar. Using a pastry blender, cut in 3 tbsp butter until mixture resembles coarse crumbs.

-Bake at 400 degrees for 35-40 minutes.

ENJOY!

Thursday, June 25, 2009

2009-06-24T20:48:00.000-07:00

What's up CSA?

Summer is cruising along nicely in my opinion. Tuesday was freaking hot outside. Luckily I'm only working Wednesday, Thursday, and Friday on the farm this week. Might I add that Rebecca has been a fantastic employer. Today as I was leaving she said, "I love you farm... See you tomorrow," and it put a big smile on my face. Do you think the CEO of Monsanto says that as he leaves work?

Enough jabber. On to more important business.

This week in your share you'll receive more assorted greens (senposai, kale, lettuce), RHUBARB (Yes Rhubarb Susie Norton..), radishes, and peas. I'll put this week's recipes in the post right after this one..

Most of the work that we've been doing on the farm includes weeding, mulching, eating lunch, working in the green house, wearing sunscreen, drinking water, and harvesting crops. Here's the good news: I've been sleeping really well after working long days in the sun. Here's the bad news: some mild pain in my lower back..

Today Rebecca and I discussed some comments from shareholders I've received about wanting to work on the farm. The plan is to have a MAXIMUM of 4 volunteer workers (two parents and two children) out on the farm working on Sunday mornings from 8am to noon. The day would end with a picnic lunch on the farm. Those interested should email me to sign up.

Thanks everyone for all your support.

Joe

recipe of the week

2009-06-24T20:47:00.000-07:00

Along with the note from Brent:

Joe-

This one is yummy. If people do not like ginger or garlic, or even onions, they can be omitted. The stir fried cabbage all by itself with a little salt and pepper is very tasty.

Take good care,

Brent

Stir-Fried Cabbage
INGREDIENTS
• 1 small head cabbage
• 2 tablespoons canola or peanut oil
• 1-2 cloves garlic, chopped
• 2-3 scallions (green onions), chopped (including green part)
• 2 tablespoons fresh ginger root, chopped
• Coarse salt and freshly ground pepper to taste
PREPARATION
1. Core and slice the cabbage into one inch pieces, thinly against the grain with a sharp knife. Heat the oil in a wok or heavy frying pan and stir-fry the garlic, scallions and ginger for two minutes.
2. Add the cabbage and season to taste. Stir-fry quickly until the color heightens and the leaves are slightly translucent. Remove and serve at once.

Wanna see more?

2009-06-24T20:30:00.000-07:00

Check out Claudia Sherman's latest photo gallery from our last photoshoot/dropoff at:

http://www.kodakgallery.com/ShareLanding.action?localeid=en_US&c=10ghquzu.9f0c42je&y=9nckoj&x=0

Enjoy.

Week 3: June 11, 2009

2009-06-11T11:21:00.000-07:00

Hello CSAers,

It has been an exciting week on the farm. There's been plenty of rain, sun, and hard work to bring you this weeks produce!! This week at pickup there will be mixed lettuce greens including Butter Crunch, Frisse, and Romaine. Also we've harvested Easter Egg and Rover (white and red) radishes to add a little crunch to your salads this week. Freshly harvested, TODAY, will be Senposai which is a cabbage and Komatsuma mix, Kale, and Green Onions. I'm getting hungry just typing...

Exact measurements of the produce you'll receive are yet to be determined.

One more important item: There will be NO PICKUP next week on JUNE 18th. The Blooms will be out of town.

Pickups will RESUME two weeks from today on June 24th.

Now that I've gotten the initial business out of the way I wanted to tell you a little bit about my experience on the farm. Yesterday, June 10th, I worked my first day at the farm. As I drove down ski hill loop, the landscape was captivating. Towering trees in the background of the rising sun swayed back and forth in the cool morning breeze. Sorry to be such a romantic, but it really was quite the scene.

First I was given the task of harvesting fresh heads of lettuce right from the ground. Each plant made a little crunching noise as I cut it with a serrated knife. After filling several coolers with the lettuce, I moved on to radishes. Radishes are a root vegetable with greens that sprout from the ground. When the radish is ready to be harvested, its bulb will protrude from the ground slightly. Then, all one has to do is take it by the bottom of the stems and wiggle it out of the ground.

After a long day of working I have to offer a big thank you to both Eli and Rebecca Bloom. With each piece of planting or harvesting that we did they were great teachers. Thanks again. Thanks to you too readers.

See you this afternoon.

Esalen Kale Salad

2009-06-11T06:38:00.000-07:00

Note from Brent Bloom: This is one of the best recipes ever. I also add ¼ cup craisins (dried cranberries) at the end.

1/3 cup Bragg Liquid Aminos or tamari soy sauce
1/3 cup lemon juice
1/3 cup flax seed oil or extra-virgin olive oil
1/2 medium red onion
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sesame seeds
1 pound fresh kale
1/2 cup sunflower seeds
1/2 cup alfalfa sprouts

Combine the Bragg or soy sauce and lemon juice in a blender or whisk in a bowl. Slowly dribble in the oil as the blender turns or as you whisk vigorously. Slice the onion into thin half moons and marinate in the dressing as you prepare the rest of the salad.

Toast the seeds in a toaster oven or in a heavy bottomed pan (cast-iron is the best) over medium heat until seeds are just golden and fragrant. Toast each seed type separately as their size requires varying roasting times. Cool to room temperature.

Destem the kale. Slice kale leaves into 1/4 inch ribbons (very important!)

Toss the seeds, spouts, and kale with the onions, and as much dressing as necessary to lightly but completely dress the kale. Thoroughly massage the kale with your hands.

Serves 4 to 6
From the Esalen Cookbook- contains many other great recipes.

Photos from the Farm

2009-06-11T06:33:00.000-07:00

2009-06-04T11:07:00.000-07:00

NOTES FROM JOE GOLDBERG CHECK OUT ONE OF MY FAVORITE ARTICLES  FROM EDIBLE NATION: THE PLEASURES OF EATING  BY WENDELL BERRY

2009-06-04T11:02:00.000-07:00

Many times, after I have finished a lecture on the decline of American farming and rural life, someone in the audience has asked, “What can city people do?” “Eat responsibly,” I have usually answered. I have tried to explain what I mean by that, but afterwards I have invariably felt there was more to be said. I would like to attempt a better explanation. I begin with the proposition that eating is an agricultural act. Eating ends the annual drama of the food economy that begins with planting and birth. Most eaters, however, are no longer aware that this is true. They think of food as an agricultural product, perhaps, but they do not think of themselves as participants in agriculture.

They think of themselves as “consumers.” If they think beyond that, they recognize that they are passive consumers. They buy what they want—or what they have been persuaded to want—within the limits of what they can get. They pay, mostly without protest, what they are charged. And they mostly ignore certain critical questions

TO READ MORE Download The Pleasures of Eating by Wendell Berry

SIMPLE SUMMER SALAD

2009-06-04T10:59:00.000-07:00

Ingredients
Two large handfuls (1/4 lb or so) fresh lettuce or mixed salad greens
Juice of one lemon
Olive oil equal to lemon juice
½ teaspoon dijon mustard
½ of a medium red or white onion very thinly sliced
A handful (½ cup or so), or to taste, oil cured black olives  A handful (½ cup or so) coarsely grated parmesan, asiago or romano cheese  Optional: cooked or canned garbanzo beans   

Preparation 
Blend well the lemon juice, olive oil, and Dijon mustard. In a bowl, add to the sliced onion. Allow to marinate while you carefully tear the lettuce or greens into bite size pieces. With a slotted spoon, add the marinated onions to the salad greens. Toss to coat with the dressing already on the onions. Add a bit more of the dressing if you wish. Add in the oil cured olives (and garbanzo beans if you wish.) Plate the salad with a generous topping of cheese. Enjoy!   

Make 2 to 4 servings.

Week #1 CSA PICK UP

2009-06-04T10:55:00.000-07:00

 For pick up, bring several produce bags like the ones in the produce section of the grocery store. You may also want to bring a brown paper or other recycled or reused bag or box to transport the produce home.

YUMMY EDIBLES LIKELY TO BE FOUND AT THIS WEEK AT THE CSA PICK UP
Various Salad Greens  mesclun mix, romaine lettuce, buttercrunch lettuce, spinach, arugula, mustard greens, kale and senposai. (mustard greens, kale and senposai (an asian green), are delicious braised, try it at home this week!)  Herbs Rosemary, chives, and mint  Root crops Turnips and radishes.

FARM NEWS
Rebecca, Eli, and various helpers are busy spending long days planting, mulching and watering the main season crops such as tomatoes, eggplant, peppers, potatoes, cucumbers, squash and so on. There is a new melon and pumpkin patch going in north of the greenhouse using green mulch film (similar to landscape cloth). The green color of the film is used especially for these types of crops.

WELCOME TO YOUR CSA ORIENTATION & HOME HERB PLANTER PROJECT

2009-05-21T10:48:00.000-07:00

I will be guiding you through this summer’s pilot Community Supported Agriculture program between Blooms Organic and Temple Israel families. Sorry to let everyone down, but I
am out of town this week in Rhode Island, singing in Brown’s commencement ceremony. My
apologies.

Due to cool spring temperatures and farm production to dates, weekly pickups will begin on Thursday, June 4 at 4:30 p.m. at Temple Israel. When you come each Thursday to
pick up please bring both used plastic grocery bags for carrying greens and a cloth tote bag for
carrying larger vegetables. If you are unavailable to pick up your produce any week please call
Wendy Goldberg at 402-212-6391 or send an email to wjogoldberg@gmail.com.

Hello CSA Shareholders

2009-05-15T05:43:00.000-07:00

My name is Joe Goldberg and I will be guiding you through this summer’s pilot Community Supported Agriculture program between Blooms Organic and Temple Israel families.

I wanted to send out an initial email to share important dates and information about the CSA program. The CSA Orientation and Home Herb Planter Project will be held outside Temple Israel (near the south entrance) on Thursday, May 21 at 4:30 p.m. Come to meet Brent and Rebecca Bloom (your farmers.. yeah that’s the point of the program!!) and get information about future pick up dates, volunteering on the farm, what to expect from upcoming newsletters, and the summer produce cycle.

Due to cool spring temperatures and farm production to dates, weekly pickups will begin on Thursday, June 4 at 4:30 p.m. at Temple Israel. When you come each Thursday to pick up please bring both used plastic grocery bags for carrying greens and a cloth tote bag for carrying larger vegetables.

I received grant money from the North Central Sustainable Research and Education Foundation to create a newsletter and blog to coordinate the CSA and inform you about the important processes and resources involved in local organic farming in order to narrow the gap between consumers and their food sources. Each week on Thursdays when you come to pick up your produce, you will receive a newsletter with farm updates, what produce is in season, what to expect the next week, pictures, and recipes.

A few CALENDAR ITEMS:
• On Sunday, July 12 from 10 a.m. to noon there will be a tour of the farm located in Crescent, Iowa.
• On Tuesday, August 4 at 6 p.m. there will be a Potluck Supper at the Farm for all shareholding families.
* We will need advance notice about any weeks you will be out of town or unable to pick up your share for any reason.

Here’s a link to Bloom's farm website http://www.familyfarmed.org/bloomsorganic.html. If you are interested in purchasing any organic seedlings for your home garden the Bloom farm sells plants to Whole Foods and at the Benson Farmer's Market.

If you’d like to volunteer at the farm over the summer or have any other questions about the CSA program you can reach me at ejgesqiii@gmail.com. If you have questions about membership or payments please contact Wendy Goldberg, wgoldberg@templeisraelomaha.com.

Also it would be super if you would reply to this message so I know the email address you provided works!

Thanks so much for your support. It should be a great summer.

Joe Goldberg

Temple Israel's PILOT Community Supported Agriculture (CSA)

2009-05-01T05:37:00.000-07:00

A CSA (for Community Supported Agriculture) is a way for Temple Israel families to create a relationship with the Brent and Rebecca Bloom through their farm the Fertile Crescent Farm and Rebecca's business, Bloomsorganic, to receive a weekly bag of produce. In addition to providing people with the opportunity to purchase and eat local, organic produce, our project helps to protect land from development and urban sprawl by supporting the work of small farmers.

We hope to create an innovative educational platform, which allows members to explore contemporary food issues from a Jewish perspective. The Jewish tradition has a long history of thinking about what is kosher (literally, "fit") for us to eat.

Our project will provide the opportunity to:

directly support local, organic farms
promote the awareness of environmental issues in the Jewish community
create a platform for serious, engaging and innovative Jewish education
encourage Jewish people to re-examine what it means for food to be kosher - "fit" for us as well as for the community and the earth

Join these families who have already signed up to participate!

Aryeh and Elyce Azriel, Dennis and Pam DePorte, Judy Feigan, John and Hillary Fletcher, Bruce and Cindy Goldberg, David and Wendy Goldberg, Make Hack and Rosie Zweiback, Jeff Laudin and Kathy Beauchaine, Mike and Susie Norton, Andrew and Kimberly Robinson, Bruce and Stacy Simon, Alan and Kim Stoler, Barry and Kelly Streit.

Membership

Membership is full and we are not able to offer any additional shares this year.

One share is $25 x 20 weeks =$500

1/2 share is $12.50 x 20 weeks = $250

We have 9 shares still available on a first come basis for this pilot year.

Each unit will receive approximately one grocery bag of produce per week for 20 weeks.

Season is approximately May 15 to Sept. 24.

Members will receive email newsletters with information about the harvest, recipes and educational material.

Pick up will be at Temple Israel on Thursdays.
Invite to a Shareholder's Meeting
Day at the Farm-- an opportunity to visit the farm and have a potluck meal celebrating the harvest
Farm Experience-- a one day opportunity to work the farm. (optional)
Families will be required to notify us in advance if unable to pick up on any given week.

Products
May-June: lettuce, radish, greens, kale, peas, chard, green onion, herbs
July: summer squash, fennel, cucumbers, tomato, beans, potato, garlic, onion, shallot, raspberries
July-Aug: some of the items above and cabbage, kohlrabi
Aug-Sept: greens, peppers, tomato, cut flowers

What is CSA and how does it work?

Community Supported Agriculture (CSA) is a growing movement that is nurturing relationships between consumers and their food, the land their food comes from, and the farmers who grow it. In exchange for advance payment, farmers offer weekly boxes of the best picks of their harvest. These are usually available through convenient pick up locations such as at a farmers market.

CSA farms are usually small enterprises, often family farms, growing food sustainably and committed to fresh, high-quality products. CSA farmers can start the season with much needed income and a guaranteed market, while consumers receive a variety of just picked fruits and vegetables throughout the season. Every CSA is unique with some offering farm tours, work days, weekly newsletters with recipes for the week's picks, updates from the farm and field, and opportunities for work exchange.