Raise your hand if you spent an hour soaking greens and herbs last night, all the while worrying a little about eating salad every day, three meals a day all week. Fret no more!
We received copious amounts of glorious carrots for December and January and they last so long. Those of you who are sick of carrot sticks and aren't juicing these, may be running out of ideas. The New York Times, this past week, ran an article singing the praises of the taste sensation that is the Carrot:
Just a reminder to everyone that the deadline for this month's Meat and Dairy order is January 15th and that pick-up for orders will be on January 20th.
In The News
Many interesting op-eds and feature articles seem to have popped up this year in major newspapers all over the country concerning food, sustainable agriculture and CSAs. I wanted to share one of the op eds in the New York Times that was recently published. It is so exciting to see agriculture being discussed and so many passionate voices being shared!
The New York Times ran an article this week on food storage, specifically root vegetables. This inspiring article explores some ways people are adapting small, urban spaces to store food in a manner that achieves maximum preservation without canning or freezing.
Time Out NY has a nice writeup this week about urban farms- they highlight one farm per borough. I think it's important to know that farming is taking place within the confines of New York City, such an urban place for most of us. The farm they talk about in Queens is the Queens County Farm Museum. From the article:
As tomato season and tomato shares have been arriving, I'm sure the one thing we've all been thinking about is how to make a good tomato sauce.
From 
Did you know that dirt and soil are not the same thing?