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Oh, yeah. We love to get new things and this week is a winner. Check this out: broccoli, eggplants, beets, blueberries, and green plums!

This week we’ll have:
– Squash
– Fava
– Carrots
– Cucumber
– Eggplant
– Greens
– Beets
– Broccoli

Fruit shares include:
– Green Plums
– Apricots or Red Plums
– Blueberries

Non-members and walk-ins are welcome to come and meet the organizers, and if you’re not a member yet, you get a complimentary sample bag of our farmer’s veggies.

And don’t forget to bring your reusable bag!

Did you know that Purslane is one of the 10 top “unknown” superfoods? Neither did we! For starters, it’s the plant with the highest omega-3 fatty acids. That’s even more than flax seed!

Purslane is said to have been one of Mahatma Gandhiâ’s favorite foods. But here in the United States it’s widely considered a weed. It’s time to put this nutritional plant on our plates instead of the compost pile.

Food Basics
Purslane (Portulaca oleracea), also called miner’s lettuce, pigweed and hogweed, is a succulent ground cover that grows wild throughout North America. Its leaves and stems, which may be bland or tart, taste like a slightly peppery cucumber. The tear-shaped leaves can be ultra-thin and tender or broad and fibrous. Harvested in midsummer, purslane’s smooth, green or red stems are slender and delicate. At the end of the growing season, the thick stems are tough and stringy and should be discarded. This delicious vegetable can be gathered in many places, does well in most home gardens, and is becoming more available in farmers’ markets, ethnic markets and restaurants.

Nutritional Know-How
Purslane’s leaves are high in alpha-linolenic acid, an omega-3 fatty acid we usually get from fish or flaxseed. It also contains small amounts of EPA and DHA, longer-chain omega-3s rarely found in any food except fish and fish oil. Omega-3s nourish brain cells and may decrease the risk of depression, hyperactivity, migraines and Alzheimer’s disease (some promising studies have also shown that omega-3s might ameliorate the symptoms of depression, anxiety and other mood disorders). They also support the immune system, prevent inflammation and some types of cancer, lower cholesterol (LDL), and help the body regulate blood pressure and clotting. They’ve been found helpful in treating type 2 diabetes and heart disease. Purslane is also a source of calcium, potassium, iron, glutathione, essential amino acids, and vitamins E, C and A. Pregnant women should avoid purslane since it can cause the uterine muscles to contract.

Need tips on how to eat purslane and other kitchen tricks? Read the complete article

The most heat since recorded meteorology!? (That’s what they’re saying now.) We continue to battle its effects. Last night another cooler died. All gone in a day! We are finishing up Fall and Winter plantings as the window is closing up.

In the following weeks, CSAs will get more and more summer veggies and soon tomatoes will be coming along. Late blight is rearing and it’s ugly head again.

Please pray for us.

– Zaid

INGREDIENTS (Makes 6 to 8 servings)
• 2 cups of green beans.
• 2 cups of purslane leaves
• 2 cups of cooked beans or 1 can of cooked beans (optionally we can go for kidney beans, lima beans or garbanzos)

Dressing:
• 1 minced small onion
• cup of olive oil
• cup of vinegar (You can try your favorite herbal vinegars)
• 1 garlic clove
• A pinch of salt
• 2 tablespoons Dijon mustard
• 1 tablespoon of honey
• 2/3 cup of wild green (fresh and chopped)
Prepare the dressing by whizzing ingredients in a food processor or a blender.

DIRECTIONS
Boil the green beans until soft. Let them to cool. Rinse the cooked beans so as to clear the water. Add green beans, raw and fresh Purslane, and onion together in a bowl.

Once the beans are cooked and mixed with the purslane and onion, add the dressing and let it sit overnight. Serve chilled.

The combination of cucumber and Purslane is like a good wedding or couple, we can get the ultimate taste with their union.

INGREDIENTS (Make 4 servings):
• 3 average sized cucumbers neatly sliced
• 1 cup of Purslane leaves
• 1/2 cup of yogurt
• 1/2 tablespoon of olive oil
• 1 teaspoon of red wine vinegar ( it can better try your favorite herbal vinegars )
• 1 tablespoon of well chopped mint.
• 1/4 teaspoon of coarse pepper (black)

DIRECTIONS:
Take a salad bowl and put the sliced cucumbers and Purslane. Put the other ingredients in a blender to make a dressing. Mix well and add it to the mixture of cucumber and purslane. Chill before serving.

Tip: Add the dressing just before serving.

Tonight, we have a special guest: Paula Lukats, Program Manager of all CSAs in NYC. And to welcome her, there will be treats made with some of the harvest goodies.

This week we’ll have:
– Squash
– Fava Beans
– Carrots
– Turnips
– String Beans
– Purslane
– Cucumber
– Basil

Fruit shares include:
– Sugar Plums
– Apricots
– Red Plums

Non-members and walk-ins are welcome to come and meet the organizers, and if you’re not a member yet, you get a complimentary sample bag of our farmer’s veggies.

And don’t forget to bring your reusable bag!

Writing this post from the side of the road. The van we rent in the summer to haul the tables, tents, and market setup gear broke down again. This is the second breakdown in three weeks…

We’re contemplating farming in the South if this weather keeps up, we hope this is not how summers are going to be. While the tomatoes are doing well, the peppers are showing signs of heat damage. The cool season crops are suffering: we’ve lost a lot of greens to the heat and to wildlife, that prefers our relatively lush vegetation to the woodier wild stuff. We haven’t had good rains in a while, so the wild vegetation becomes woody and thus not so desirable to the deer, woodchucks, and other animals.

Overall, the summer crops—such as squash—are doing great, and that will be reflected in the share, but the greens will be a little tougher due to the heat.

– Zaid

I made this appetizing side dish last night to compliment grilled chicken and rice. It was savory yet sweet at the same time. Sooooo tasty, and easy to make!

INGREDIENTS:
• 1 Granny Smith apple
• 2 tablespoons olive oil
• 1 medium onion, cut into 1/4-inch wedges
• 1/4 teaspoon curry powder
• 1 lb kale, tough stems and ribs removed and leaves coarsely chopped
• 1/2 cup water

PREPARATION:
Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges.
Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes. Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about minutes. Season with salt and pepper.

Weeks are flying by and distribution day is here again! This week there will be:
– Lettuce
– Basil
– Fava Beans
– Radish
– Greens
– Squash
– fava beans

Fruit shares include:
– Plums
– Cherries

Non-members and walk-ins are welcome to come and meet the organizers, and if you’re not a member yet, you get a complimentary sample bag of our farmer’s veggies.

Don’t forget to bring your reusable bag!

Another hot week. We had to deal with both coolers breaking down and the stress on people of working in the heat. Everybody and everything is tired of this heat wave. Temperatures have to be record breaking.

Watermelons are starting to ripen—a full two weeks ahead of schedule! Last week we planted about one acre of winter squash in NJ. I spent Sunday reworking and tweaking the irrigation system since we have to move water 3600′ from the well source to the field, all uphill.

Please pray for us.

– Zaid

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