Garfield Community Farm

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Last Wednesday was our twentieth week providing vegetables for our 2010 CSA members. These ten or so families donated money to the farm to become our “core” supporters for the year. They all received a basket of vegetables every week throughout the growing season. It was a huge step for us to become consistent providers of quality produce for the entire season… and we did it. Thanks for your help and your support as we’ve journeyed and learned through this season!

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Garfield Community Farm is celebrating another season with “Summer Jam,” a benefit night at the Shadow Lounge in East Liberty TOMORROW, Monday August 30th!

Local music, local art, local food prepared from farm produce and more!! Come out and celebrate another season with us and help a local farm grow!!

$10 donation, all ages. (They will card at the door for 21+)

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Thought you might be interested in my personal blog Life, Faith, Urban Farming I’m trying to focus on “urban homesteading” these days, you’ll also find stuff on Garfield Farm, backyard chickens, family, theology, etc.

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Swiss chard = chard = spinach beet = leaf beet = seakale beet = silver beet = white beet Notes: Swiss chard is used much like spinach, except that it has an appealing beet-like flavor and a heavier texture, which requires longer cooking. Many cooks simply sauté it in olive oil and serve it as a side dish. Red chard = rhubarb chard = ruby chard, with green leaves and red stalks, is slightly more tender and flavorful than white chard = green chard, with white stalks and green leaves, but the two are interchangeable in most recipes. Substitutes: beet greens OR spinach OR turnip greens OR bok choy OR escarole OR mustard greens

beet greens Notes: Like their close relative, Swiss chard, beet greens have lots of flavor and a good, sturdy texture. The best ones are young and tender, and sometimes come with small beets attached. Substitutes: Swiss chard (a very close substitute) OR turnip greens OR spinach (cooks more quickly)

spinach Equivalents: One pound fresh = 1 cup cooked = 5 ounces frozen Notes: Spinach is packed with nutrients, and it’s quite versatile. You can toss it raw into salads, or cook it briefly to make a side dish or soup. Of the two main varieties, smooth leaf spinach = flat leaf spinach = salad spinach is more delicate and better suited to salads than curly leaf spinach. Look for spinach with small, narrow stems–they’re younger and more tender. And always use fresh spinach if you can; it’s much more palatable than frozen or canned spinach. Substitutes: Chinese spinach (more delicate) OR Swiss chard (more flavorful, but takes longer to cook) OR beet greens (more flavorful, but takes longer to cook) OR sorrel (color fades when cooked; consider adding parsley for color) OR kale (especially in casseroles; takes longer to cook) OR turnip greens (discard stems; takes longer to cook) OR escarole (especially with hot bacon dressings)

radish greens Notes: These have a peppery flavor, and they’re great raw in salads and sandwiches, or you can cook them as you would other leafy greens. The leaves are fairly pungent, though, so a little goes a long way. The greens from young plants are best. Substitutes: mustard greens

mustard greens = curled mustard Notes: These are more popular in the South than in the rest of the country. There are red and green varieties, and both have a peppery bite. If the greens are too pungent for your taste, you can tame them by blanching them in salted water. Substitutes: gai choy (less pungent) OR escarole (less pungent) OR kale (less pungent) OR Swiss chard (less pungent) OR spinach (less pungent; cooks more quickly) OR radish greens

kohlrabi greens Notes: These can be cooked just like Swiss chard. Remove the stems first if they’re too thick. Substitutes: Swiss chard OR collard greens OR kale

collard greens = collards Notes: This is a favorite of Southern cooks, who often cook them with salt pork or smoked ham hocks. Frozen collards are an acceptable substitute for fresh. Substitutes: kale (crinkled leaves) OR kohlrabi leaves OR bok choy (milder flavor) OR turnip greens OR mustard greens (spicier flavor

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We’ve got an exciting evening ahead of us at Garfield Community Farm! Today kicks off the first week of our CSA and our first official work night for our new summer interns! Come on out, help tend the garden, play with some kids, meet the neighbors and our CSA families tonight.

6:00 until dark
Corner of Wicklow and Cornwall St. in Garfield.

Questions? Call Kelly at 412.874.8231

Hope to see you all tonight!

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Hi Friends!

Please come help us tonight! We are planting all our new fruit trees and we are also joining forces with our sister ministry, Open Hand to help them finish a house down the street they’ve been renovating.

We need all the help we can get! 6:00 at the corner of wicklow and cornwall st in garfield! Bring your friends! Bring your neighbors! Bring your mom!

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Garfield Community Farm has a busy Sunday tomorrow!
Come visit the last day of our seedling sale tomorrow (Sunday, May 16) in the side yard of the Union Project at 801 N. Negley Ave. Pgh, PA 15206. We’ll have lots of different tomatoes, peppers, herbs and other veggies! (And bags of freshly picked salad greens if you get there early!!)

Already have your seedlings for the year? Come visit us as part of World Environment Day 2010 at the Enviro-Friend festival at the Children’s Museum! Kelly will be there teaching kids about the farm and how to transplant tomato seedlings! For more info, check out http://www.pittsburghkids.org

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