This week, meet the artist, Lizzie.

Who are you? Lizzie Scott

What do you do? I’m an artist.

Where do you live? Here!

 Where did you grow up? We moved a lot– I was born in Chicago, lived in North Carolina, Rhode Island, New Jersey. My father moved to NY when I was in High School, so I spent a lot of time here.

 How long have you been a member? This is our first year.

When you do your pickup where are you coming from? The playground or an adventure with the kids. Tuesday is one of my “home days.”

Where are you going to? Home for an early dinner.

What are you never without at pickup?  Nadia, my 18 month old.

What time is it usually? 5:00

Who cooks your veggies/fruits? Mostly me, sometimes my husband, Eric Eisner.

Who eats them? Everyone.

What do you think you use the most? Swiss Chard or tomatoes

What’s your favorite fruit or veggie score? Tomatoes or salad turnips.

What’s the best part of the CSA? Knowing so well where the food comes from.

Is there a fun fact about you that you would like to share? All my fingers bend backward.

 If you were a fruit or veggie what would you be?  Why? All of them sometimes.

Check out Lizzie’s work at lizziescott.net

In my three years as a member, I manage to always be otherwise engaged for any farm trips.  I’m always disappointed to miss it.  I’ve gone on the website a lot to show my kids pictures of the animals and I vow that I will make it up to see them in person.  But it never works out.  Until this year.  I was so happy that the barbeque was on a day I was free.  My husband was happy that the menu included pulled pork.  It’s one of our favorite things.

So even though a 5 hour roundtrip with two kids 3 and under can be dicey, we were excited.  We got up there faster than expected.  We immediately shed our sweatshirts, it was a beautiful day.  There was chickens running around everywhere along with a couple of strutting roosters. Read the rest of this entry »

This week get to know Mya.  And if you like Scrabble, she would like to get to know you.

Who are you? Mya Walker

What do you do? Stay at home mama

Where do you live? Rutland One

Where did you grow up? California

How long have you been a member? This is my first year.

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This week, meet Bossa Nova lovin’ Gabby.

Who are you? GABBY MERILES

What do you do? MARKETING AND PUBLIC RELATIONS FOR WWW.GILT.COM

Where do you live? FLATBUSH

Where did you grow up? QUEENS, NY

How long have you been a member? 3 YEARS

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I was psyched to get leeks.  I like potato leek soup, but I realize I never make it and don’t really cook with leeks.  Last year, I’m sure I braised or sauteed them.  This year, I am determined to do more.  So I did some research on the “poor man’s asparagus”.  Here’s what you should know.

-We are going to be the healthiest bunch of people ever.  Eating allium vegetables (leeks, onion, garlic) as little as two times a week is associated with a reduced risk of prostate and colon cancer.

-The ancient Romans and Greeks believed the leek had beneficial effects on the throat.  The Roman emperor Nero supposedly ate leeks every day for a strong voice.

-Leeks should be firm and straight with dark green leaves and white necks.    Look for a diameter of 1 1/2 inches or less.

-Unwashed untrimmed leeks can be stored in the fridge for one to two weeks.  Wrap them loosely in a plastic bag to help retain moisture.  

Some serving suggestions:

• Healthy sauté leeks and fennel. Garnish with fresh lemon juice and thyme.
• Add finely chopped leeks to salads.
• Make vichyssoise, a cold soup made from puréed cooked leeks and potatoes.
• Add leeks to broth and stews for extra flavoring.
• Braised leeks sprinkled with fennel or mustard seeds makes a wonderful side dish for fish, poultry or steak.
• Add sliced leeks to your favorite omelet or frittata recipe.

Enjoy!

This week, meet Anita.  She makes rain.

Who are you? Anita Mambo Cohn

What do you do? I hang out with my one-year-old son, Joaquin and chow/lab, Lionel. I’m a psychotherapist in private practice, three days a week.

Where do you live? Sterling St. between Rogers and Nostrand

Where did you grow up? Kenya, New York City and Western Pennsylvania

How long have you been a member? Since it began!

When you do your pickup where are you coming from? It varies but Joaquin and I usually are en route from the Botanic Gardens.

Where are you going to? Usually home to feed my hungry baby.

What are you never without at pickup ? My kid!

What time is it usually? 4:30-5:30

Who cooks your veggies/fruits? My husband and I do.

Who eats them? The adults do. Joaquin is currently going through a “no slimy veggies” phase right now but he loves fruit and will eat zukes, if grilled with olive oil.

What do you think you use the most? Tomatoes

What’s your favorite fruit or veggie score? Nectarines, collards

What’s the best part of the CSA? Farm fresh food with a community-oriented focus.

Is there a fun fact about you that you would like to share? My second middle name “Nyumvula” means “comes with the rain.” When my husband and I traveled to a small desert town in Northern India, we were told it hadn’t rained for four long years. My husband, Mischa joked that because I had arrived things might change. The very next day, it poured! Our host family expressed their sheer joy and gratitude by dancing with us, on their rooftop, in the rain.

If you were a fruit or veggie what would you be? Why? A nectarine- they are sweet, refreshing, colorful and so satisfying.

I began my love affair with parsley (among other things) when I studied abroad in Italy my junior year.  We seemed to have prezzemolo on everything and it never failed to enhance what I was eating.  I still dream about a particularly good homemade pasta with spicy mussels that was topped with parsley.  If I was going to be executed that would be my last meal.  Or one of them.  Anyway . . . it’s my favorite herb and I am not alone in that.  It’s the world’s most popular herb.  Here are some things you should know:

-It seems that every time I write these fun facts, I am talking about antioxidants.  Parsley is no slouch in that department.  Extracts from parley increase antioxidant levels in the blood.  And it’s also a great source of folic acid.

-Fresh parsley should be kept in the refrigerator in a plastic bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.

-The ancient Greeks held parsley to be sacred, using it to not only adorn victors of athletic contests, but also for decorating the tombs of the deceased. The practice of using parsley as a garnish actually has a long history that can be traced back to the civilization of the ancient Romans.

-Some people say that it is a natural breath freshener.  Let us know if you have any experience with that one.

So I made some delicious BLTs this week with the lettuce and tomatoes we got.  I really enjoyed them, but now I wish I tried this Bacon, Lettuce and Plum recipe that appeared in the NY Times on Wednesday.  Maybe this week . . .

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This week get to know Mr. Frank and if you see him be sure to give him a high five.

Who are you?
I’m Frank

What do you do?
Eat, play, sleep

Where do you live?
On Sterling St in PLG

Where did you grow up?
I’m still growing.

How long have you been a member?
My life and the CSA started right around the same time. I’m a lifetime member.

When you do your pickup where are you coming from?
I’m coming from home, where I have been doing my best to avoid taking a nap.

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This week, get to know Leah.  You can say hello to her when you pick up your share this week.

Who are you? Leah Anderst

What do you do? I’m a graduate student in Comparative Literature at the CUNY Graduate Center, and I teach English lit at City College and St. John’s University.

Where do you live? In Lefferts Gardens, on Sterling street between Washington and Bedford.

Where did you grow up? All over – my family moved every three years or so. Philadelphia, Lancaster, Northampton, MA, Indiana, North Dakota…

How long have you been a member? This is my second year. I got in under the wire last year when another member moved out of the country half way through the season.

When you do your pickup where are you coming from? Usually from the Grad Center library.

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