We had a cooking demo with Kate Strassman of Kate’s Renegade Aboveground Kitchen (KRAK). Kate showed us how to make her excellently tasty and flavorful Coconut Corn Soup and her all-purpose quick and easy dressing. Recipes are below.

The Coconut Corn Chowder was quick and easy and had complex flavors of ginger, chili, garlic, coconut and vegetables. This soup is also vegan. The soup base, as Kate mentioned, makes a good base for any kind of soup you want to make b/c you can really add whatever vegetables you have on hand. Kate prefers the heaviest coconut milk you can find and I would agree, that the fattier, the creamier! The finishing touch is a good dose of minced cilantro.

Kate’s Dressing, equally simple yet complex in flavor, can be used as an alternative to butter or olive oil on steamed vegetables or salad. We also thought it would taste great with pasta or any starch if you are looking for a good quick meal. The Bragg’s is like soy sauce (salty and vinegary) but is a little thinner and has good amino acids in it. Nutritional yeast, similar to brewers yeast is full of B vitamins and has a nutty, cheesy flavor. So, the dressing is good for you!

One interesting nutritional note that Kate pointed out about oils is that not all oils are created equal. Oils that are processed correctly will not seem “oily.” For example, she pointed out that if you were washing out a bottle that had high quality refined oil in it, you would not need a lot of soap. She also pointed out that you should not use olive oil for high temperature frying/sautes. Not only is it a low temperature oil (it will smoke and burn at high temps), it can also be carcinogenic!

On a sad note, Kate is leaving us in PLG and Brooklyn at the end of October. Fortunately for her, she will be going to India at the end of the year to teach English! No doubt she will be eating and cooking (and teaching) her way through the country! Best of luck to you Kate! I feel fortunate to have been able to get to know you a little!!!!

THANKS KATE!

============= Coconut Corn Chowder =============
base:
1 can fatty coconut milk (no light stuff!)
3 tablespoons canola, peanut, or coconut oil (not olive oil! it’s just not right for this recipe!)
2 onions
5 cloves garlic
1-2 inches grated ginger
2 tsp chili flakes
2 tsp turmeric
1 tsp paprika
2-3 tsp salt
cilantro

optional, but yummy:
2 tsp cumin seeds
2 tsp black mustard seeds
1 tsp smoked paprika
12 curry leaves

veggies!
3-4 ears of corn* (a must)

plus optional combos of these:
1-2 small zucchini
1 bell pepper of sorts
tomatoes are yummy
scallions or red onions
slivered collards, chard, kale

Coarsely chop your onions, garlic, and ginger.

Heat oil in the bottom of your medium sized soup pot, and add cumin, mustard, and chili flakes. Sauté until the seeds start to sputter and change color. (medium high heat) Add ginger, garlic, curry leaves and onions– Sauté until onions are translucent.

Pour in the coconut milk, plus 2 - 3 more cans of water. Add salt, turmeric, smoked or regular paprika. If you are cooking with collards or zucchini (half-inch cubes), add them at this point since they take a little longer to cook. Also, if you want to make this extra hearty, you could add a can of rinsed and strained chick peas at this point in time. Stir and cover, (medium heat), let broth bubble and infuse itself with yumminess for about 8 minutes.
While this is happening, shuck your corn, and with a sharp knife carefully sliver off the corn kernels from the  cob into a bowl. Mince your pepper into little cubes, tomatoes, onions, and chard or kale. Add all the veggies into the bubbling pot. And stir for just a minute, then turn off burner and remove from heat. This is what makes this soup delicious– crunchy, still tender vegetables. Do not overcook! Mince your cilantro, stir in it in, and Enjoy!

============= Kate’s Dressing =============
Do not cook with this. Simply dress steamed vegetables, tofu, or salads:

Find a clean jar or bottle.
Fill it 1/3 way with flax oil
Fill it 1/3 more with Bragg’s liquid aminos
Then 1/4 more with apple cider vinegar
Add 3 minced garlic cloves
2 tablespoons nutritional yeast
2 tablespoons maple syrup
1 teaspoon cayenne
2 teaspoons black pepper

shake! keep in fridge.

Member tip: pickle workshop and festival on Sept 14th . Thanks Gabby!

Throughout history, on every continent, humans have been pickling as a way to preserve food in times of plenty and to ensure proper nourishment long after harvests have been exhausted. Today, refrigeration and a global food system have made pickling all but disappear from our kitchens and memory. Luckily we are slowly coming back to our senses — literally. Fresh, seasonal food is back in vogue and so is preserving it! This workshop covers the basics of the art of pickling and shows you just how simple it is to transform any vegetable into a mouth-watering delicacy.

The workshop will be conducted by food and media educator Martha Ma. Martha is Founder and Executive Director of Nani Ola Productions, which uses multimedia to promote local and sustainable agriculture, clean healthy eating, environmentally and socially conscious lifestyle, media awareness and active citizenship. Martha is also a Certified Holistic Health Counselor, and a Community Chef with Just Food.

Martha will discuss the history of pickling, explain basic fermentation and how it works, and address the health benefits of fermented foods. Then she will demonstrate four different pickle recipes and techniques, including sauerkraut, kimchee and miso pickles, and a vinegar-based pickle using produce from the farmer’s market. Light refreshments will be served and samples of Martha’s pickles will be available.

After Martha’s presentation, the program hosts will lead the group to the Eighth Annual NY International Pickle Day on Orchard Street between Grand and Broome Streets in Manhattan’s old Pickle District.

Here are the workshop details…

THE PLEASURES OF PICKLING
Date: Sunday, September 14, 2008 from 12 - 3 pm
Cost: $25 Members, $30 nonmembers; limited to 20
Location: Culinary Center at the Whole Foods Bowery, 95 East Houston

Lots of local food events this weekend!

Skip the Fancy Food Show in Manhattan and check out Brooklyn’s own UnFancy Food Show instead. This event was started last year by a couple of food industry veterans as an organic response to the expensive, marketing-driven show at the Javits Center. This year nearly 20 producers will be on hand, including Vermont cheesemakers Jasper Hill Farm, Mast Brothers Chocolate from Williamsburg, Sixpoint Craft Ales from Redhook, Wheelhouse Pickles , and Bronx Bee Honey. It’s this Sunday at the East River Bar from 12 to 6.

Also on Sunday is the 3rd gathering of the New Amsterdam Market, an organization working to establish a public, indoor, year-round regional market at the Seaport in Manhattan. An assortment of over 50 vendors will be there including Hudson Valley Fresh, Flying Pigs Farm, and Saxelby Cheesmongers. It’s happening from 11 to 4 at New Market Square.

Our CSA host, the Maple Street School invites the PLG CSA to our annual fundraising Gala. This is the school’s most important fundraising event, with all proceeds going towards our operating budget. Come out, dance under the stars, enjoy the open bar and catered, gourmet food and meet fellow CSA members and Maple Street School friends and supporters. It’s a great date night and an even better way to support the organization that helps provide us with organic produce and fruit.

Save the Date: Friday, June 6, 2008
At the Picnic House, Prospect Park Brooklyn
7p till midnight

tickets 65.00 per adult

*The Maple Street School is a 501(C)3 non profit - Proceeds from the Gala directly benefit the Maple Street School

Contact Liz Dory (CSA member)
917.916.8518

Our second orientation meeting is tomorrow May 3rd at 11 am at Maple St School. Please be sure to stop by to meet the farmer and other members, and learn how we can all work together to make this our best season ever!

Need to do some shopping? Stop by any Manhattan Whole Foods store on Wednesday April 9th, when five percent of their net sales will be donated to Just Food’s Fresh Food For All Program, which brings much needed locally grown produce into food pantries and soup kitchens in NYC.

Last year, the Fresh Food For All Program provided 63,000 pounds of farm fresh, locally grown produce to clients at 17 food pantries and soup kitchens city wide. The program also provides food education, teaching families how to incorporate more fresh, nutritious food into their diets.

Just Food was a huge help in getting our CSA started, so this is a great opportunity to return the favor and help bring fresh healthy food to other New Yorkers!

The average New York City household throws away two pounds of organic waste each day. This adds up to over one million tons of organic waste per year, most of which is transported to landfills. The transportation of waste is very expensive and causes pollution. When organic waste is buried in landfills, it is cut off from oxygen and decomposers. By throwing away compostable materials we not only use up precious landfill space, we also discard a valuable resource that can help to grow beautiful gardens, lawns, and houseplants.

Join Green Edge Collaborative this Sunday March 30th at Rebar for dinner and composting advice. Experts from the Queens Botanical Garden and Brooklyn Botanical Garden will be there to discuss how we can compost in our urban homes!

What to Bring:
• Your favorite organic seasonal dish to share
• Your recipe for a chance to win a copy of The Real Food Revival by Sherri Brooks Vinton
• Your ConEd account number to sign-up for WIND Power and receive $10 off your next Eco-Eatery Tour

The second annual Food For Thought Film Festival is coming up in April. This year’s program will include three feature films: King Corn, Life and Debt, and Black Gold. There will also be a screening of the trailer for Asparagus: Stalking the American Life, an excerpt from Birdsong and Coffee, and other short films.

The free screenings will be followed by discussions exploring issues regarding our current food systems, including modern food production, distribution and consumption, and their effects on our health, the environment, human rights, and local and global economies. Several local and national organizations working towards sustainable, clean, healthy food and fair access will also be attending the event, and will be available to provide information and support to community members who are interested in taking immediate action.

Check out the schedule here.

Just Food will be holding their annual CSA in NYC conference on Saturday, March 29th.

* Come together with over 100 CSA members and regional farmers.
* Choose from a variety of informative and dynamic workshop topics.
* Share best-practices.
* Have your questions answered by our farmer panel.
* Network at our end-of-day CSA Expo and wine and cheese reception!

This is your chance to find out how your farmer grows organically, discover ways to strengthen your existing core group, learn about New York’s food system and more! You won’t want to miss this event!

Just Food is a non-profit organization that works to develop a just and sustainable food system in the New York City region. We do this by fostering new marketing and food-growing opportunities that address the needs of regional, rural family farms, NYC community gardeners, and NYC communities.

Workshops topics and Expo participants will be posted soon on the Just Food website: www.justfood.org

New Amsterdam Public — the proposed, year-round sustainable market to be housed at the old Fulton Fish Market — will be holding a trial-run called Wintermarket on Sunday Dec 16th. Purveyors, butchers, fishmongers, farmers and cheesemakers will all be on hand, selling food grown within a 500-mile radius like meat from a whole black angus steer, sheep’s milk cheese, wild ginger, and fresh baked foccacia. Brooklynites like the chefs of Marlow and Sons and Applewood, and Kelly Geary of Sweet Deliverance will also be in attendance with heavyweights like Mario. 11am to 4pm.

from Brooklyn Based