Compass Farm Stand Run by Kids!

Yay veggies!

Wednesday, June 10th 11:00am - 2:00pm

Lots of new things this week!

These farmers are working really hard.


This week we have:

Apples - Empire - LynOaken Orchards - Medina, NY

Apples - Jonagold - LynOaken Orchards - Medina, NY

Beets - ORGANIC, Gold, with tops - Marolda Farms - Vineland, NJ

Radishes - Watermelon - Satur Farms - Cutchogue, NY

Summer Squash - Yellow - Cassaday Farms - Monroeville, NJ

Zucchini - Green - Sorbello Farms - Woolwich Twp, NJ

Bok Choi - Baby - Satur Farms - Cutchogue, NY

Dandelion Greens - Marolda Farms - Vineland, NJ

Kale - Baby Red Russian - Satur Farms - Cutchogue, NY

Swiss Chard - Red - Marolda Farms - Vineland, NJ

Strawberries! (not sure what farm - last minute add on!)


Thanks again to everyone who helped last week!


Here's a link to the VolunteerSpot sign-up- please feel free to sign-up for next week too!

http://vols.pt/xK1ULN


If you're having trouble signing up there please email Anna:

anna@brooklyncompass.org


Compass Farm Stand Helpers:

10:00 -11:15 - Farm Stand set-up (2-3 people) - meet the veggie delivery person, go with them to drop the veggies on the landing by our doors, help carry stuff downstairs, help set-up tent etc.


11:00 - 12:15 Farm Stand Helper (2 people) - bring one group of kids upstairs and bring down the next group, support the kids when needed, bathroom trips if needed


12:00 - 1:30 Farm Stand Clean-up (2-3 people) - bring one group of kids upstairs and bring down the next group, support the kids when needed, bathroom trips if needed, help put away tent, tables, and veggies, help carry things upstairs

Watermelon Radish and Avocado Salad

Anna likes this because it's pretty and tastes good!


Ingredients:

  • 1 shallot, finely diced
  • 1 1/2 Tbs. fresh lemon juice, plus more if needed
  • 1 1/2 Tbs. white wine vinegar
  • Salt, to taste
  • 1 avocado, halved lengthwise, pitted and diced
  • 1/4 cup extra-virgin olive oil
  • 2 heads romaine lettuce, dark outer leaves cut into 1/2-inch pieces
  • 1 watermelon radish, thinly sliced
  • 1/4 cup chopped fresh cilantro

Directions:


In a small bowl, stir together the shallot, the 1 1/2 Tbs. lemon juice, the vinegar and a pinch of salt. Gently stir in the avocado, season with salt and let stand for 10 minutes, stirring occasionally. Whisk in the olive oil to make a vinaigrette.

In a large bowl, combine the lettuce, radish and cilantro. Stir in the vinaigrette and drizzle over the salad. Toss gently and season with salt and more lemon juice, if needed. Transfer the salad to individual plates and serve immediately. Serves 4.

Let's Share Our Best Recipes!

If you have any recipes for these ingredients please email them to Anna in the Pine class. anna@brooklyncompass.org