Sunday October 4th
2 - 4 pm
the New Shul NYC
272 W 10th St
New York City
A taste of the Menu for Sukkot FEAST- A - VAL
for the kid in all of us
...old fashioned mac & cheese
...Organic Turnip and Honey Apple Soup
...Bhel Puri Organic Yukon Gold Potato with suffolk county farm grown onions, fresh cilantro, suffolk county farm grown stringbeans, cuisinetc housemade cilantro + tamarind dressing and crunchy Indian noodles.
...CuisinEtc Crostini Bar
housemade garlic + herb Crostinis
with various housemade spreads + toppings such as
..red + yellow farmstand tomato + zucchini provencal
..wilted chard with sage, garlic & white beans + musto dressing
>>international + domestic cheese boards
- assorted cheeses
>>julienned organic carrots + black sesame salad
>>organic marinated broccoli salad with mini pepper rings
served in natural oversized pumpkin bowl
>> naturally grown string bean, apples,
nuts & romaine salad with honey balsamic dressing
>>union square farmers market zucchini provencal
served in North fork grown pumpkin bowl -
>>Briermere Farms New York State Fall Honey Crisp Apples
hand dipped by Lisa Teiger CuisinEtc Culinary Artist, in caramel
families welcome and encouraged
activities and teachings for young and old
Come join the new Shul and celebrate the Sukkot harvest
with delicous farm to table food from
local North Fork Long Island farmers
cooked up by our talented culinary team at CuisinEtc.
.. Peter Danforth who manages a school program at the Suffolk county farm
(insert link here) will be available talk about summer camp programs
and his connections to the local long island farmers and organic farming
sure to be an exciting experience for all!!
Families will be able to sample foods made with
produce grown within a hundred miles of their front door
and we will send you home with some just picked goodies
and sample recipe links as well as literature on
local nyc csa's (community supported agriculture)
so that you too can get involved on the grassroots level
in supporting these dedicated New York organic
in their never ending quest to bring real food to the NY table!!.
Menu will revolve around fresh produce from North Fork Farms
Suffolk Farm Yukon Gold Potatoes
made into a Bhel Puri Indian Potato + Chickpea Salad
LI Fresh Turnips + Honey Roasted Apple Soup ** see recipe below
Briermere Farms Long Island Honey Crisp Apples Dipped in Caramel
Garden of Eve Broccoli - tossed with Thai Vinaigrette + fresh pepper rings
kid friendly offerings as well...
come join in the FEASTIVIITES -
check out the local and Jewish program at the New Shul Blogsite for upcoming details
as well as the calendar on the New Shul website for further details
the location will be
at the Village Community School Outdoor Yard
and in the tradition of sukkot we will be eating under the sukka
children will be able to decorate the sukka and have fun playing, learning and eating
their way through this festive harvest festival holiday.
The New Shul
at the Village Community School
272 W 10th St
New York City
thanks to the Long Island North Fork Farms for their
contributions of fresh organic and naturally grown produce
Think Globally, Eat Locally
"When you speak of the East End of Long Island, many New Yorkers aren’t even aware that there is a North Fork; it’s all Hamptons all the time. But while the South Fork has been busy amassing celebrity residents and a permanent place in the gossip columns, the North Fork has quietly gone about staging a revolution in winemaking and organic, sustainable agriculture. For serious foodies, this is where the real action is."
Excerpted from the I love NY site
Project soar Stewards of Americas Harvest
at the Suffolk County Farm
Bushels of naturally grown, pestide + chemical free veggies
...Yukkon gold potato
KK's "THE FARM"
K.K. Haspel, Farmer
North Fork Long Island New York"K.K. Haspel runs The Farm, where she practices a type of farming known as biodynamics, which is kind of like organic farming taken to a whole new level. “It’s spiritual,” Hayden explains. “It’s going back to the Native Americans. You follow lunar planting cycles, purging the earth of any impurities, planting frankincense, myrrh, all this stuff that goes back to the Bible—it gets a little wacky.”
But it works, he insists. What convinced him at first were her tomatoes. “Her tomatoes were the real deal. They were ugly and gnarly, but delicious. At the time she had a very small crop. If you go over there today she’s growing the entire seven acres with raised beds, three greenhouses. She makes her own compost, and it is like black gold. She grows everything from edemame to fresh ginger root. Her farm is unbelievable.”
And that growth is directly tied into the symbiotic relationship Haspel shares with the North Fork Table & Inn. If the restaurant needs something, Haspel plants it. If Haspel has a good batch of something else, the chefs swing by and add it to the menu. (Today it’s Russian red kale to complement the halibut.) And, if they need something, the chefs just pop up the road and clip it off the stalk themselves. “We’re serving stuff that’s three, four hours out of the ground,” Fleming adds. “You can’t beat that.”
After our chat, Hayden and Fleming sent us up the street (less than a mile) to see Haspel’s operation first hand. We drove up, and K.K., a lanky, amiable woman in her sixties, strolled out to meet us and take us around. She led us through her greenhouses and her fields, explaining her techniques. “I start everything from seed,” she says. “It’s a holistic approach to organics. Organic farming is more about the materials you use, like how you rotate your crops and not using pesticides. We do that, but biodynamics is actually about attracting positive cosmic influences. I plant with a certain calendar, depending on where the moon and star constellations are. In Europe it’s pretty mainstream.”
Hayden is right. It is a little wacky, but walking around Haspel’s farm, eating greens and vegetables right off the stalk, bursting with flavor, you couldn’t really argue. Learning about biodynamic farming is a bit like going to a yoga class. You can scoff at all the talk of chakras and energy fields, but, walking out loose and relaxed, darn it if you don’t feel a thousand times better than you did walking in. That night, sitting down to dinner at the North Fork Table & Inn, the beauty and benefits of biodynamics were on full display. From the restaurant’s tasting menu we enjoyed a vast spectrum of local produce and game, from delectable roasted golden beets with pistachios and ricotta to pancetta-crusted rabbit loin with fava beans and asparagus. A pairing of local North Fork wines with each course made the perfect accent to the fresh, flavorful fare."
excerpted from I LOVE NY SITE
special note from Lisa Teiger of CuisinEtc - I have personally visited and purchased organic green zebra plants for planting at Mark Unger's New York Natural Farm this summer - KK and her family have an amazing operation that runs smoothly and efficiently - she is most often found in faded farmers overalls - clipping flowers and veggies and prepping the farm along with her husband, son and many workers to produce the fantastic produce that we have come to crave. Thank you KK for all that you do and for participating in our Sukkot Harvest Feast- a- val - in my eyes, you are an Alice Waters of the North Fork...
KK the Farm
thank you for your donation of Fresh Turnips
North Fork Long Island New York
Sang Lee Farms is a family owned and operated Certified Organic Specialty Vegetable Farm selling through their retail farm stand, farm CSA and at several farmer's markets located around the Long Island area during the growing season.
They are especially well known for their Asian produce, Baby Salad greens, Heirloom Tomatoes and their own line of specialty food products that include Salad Dressings, Pestos, Dips, Cooking sauces, Pickled and Canned Vegetables. They offer U-pick Heirloom tomatoes, tours and special events with advanced arrangements and reservations. Please call or e-mail for more information.
You can find Sang Lee at NYC Greenmarkets (see various greenmarket locations)
eg Fulton Green Market in Brooklyn,
Union Square Farmers Market
thank you Sang Lee Farms for the contribution of
Organic Broccoli which many people got to take home
Garden of Eve
thanks to Garden of Eve for
Kale, Arugula, Swiss chard Collard greens Romaine + Napa
New York Natural Farm
North Fork Long Island New York
the accidental garden pumpkins and assorted squashes
Mark Unger, Farmer
Pumpkins & Assorted Squashes
Briermere Farms - thank you to Clark Briermere and his family for donating the apples that we used for dipping in the caramel. and to Clark for his advice to farmer Mark on the accidental garden pumpkins too. Briermere Farms is a 2009 Particpant in the Agricultural Stewardship Program of Suffolk County. Here's the skinny on that
and to the mensch of the day,
and dedication to the cause of promoting farming
and his personal Chocolate peppers
due to a glitch with the new Suffolk County Farm
there is no current web link for the programs such as SOAR
as part of the CuisinEtc experience and routine,
also purchased various items from
the Union square Farmers Market
colorful organic Mini peppers
farmstand yellow and red tomatoes
fresh organic herbs such as sage, mint, lavender, lemon thyme
fresh zucchini and yellow squash
LI Fresh Turnips + Honey Roasted Harvest Apple Soup
recipe adapted from Sundays at Moosewood Restaurant
a fantastic vegetarian legacy restaurant
Apple and Turnip Soup
1 medium onion, chopped
1 T butter
3 medium-large turnips, peeled and chopped (about 3 cups)
3 large crisp apples, peeled, cored, and sliceded (about 3 cups)
then sauteed with butter and honey until just soft but not mushy
1 -2 t fresh lemon thyme
1 1/4C vegie stock or water
1 1/2-2C apple juice
freshly ground pepper
In a large saucepan, saute the onion in butter for about 5 minutes, until translucent but not browned.
Add the chopped turnips and honey roasted apples along with the salt and herbs.
Saute for another 10 minutes or so, stirring occasionally. Add the stock or water and cook, covered, on low heat for 20-30 minutes,
until the turnips are soft and tender.
Add the spices.
In a blender or food processor, puree the soup with the juice,
until smooth and thick.
Season with pepper to taste.
Serve with optional garnishes,
such as swirl of creme fraiche or greek yogurt, if desired.
1 -2 heads organic broccoli, broken into smallish florets
(did you all recognize the taste difference in the organic fresh broccoli from Eve's and how there was NO bitterness - just the fresh wonderful broccoli flavor)
4-5 organic baby red, orange + yellow peppers, cut into rings
(or 1-2 big sized organic colored peppers cut into julienne strips)
1 cup organic vegetable oil (do NOT use olive oil - you want a more neutral flavor here)
½ cup organic red wine vinegar
½ cup organic rice wine vinegar
1 cup organic demerara sugar
¼ cup organic wheat free tamari (wood aged) or if not good quality soy sauce
Crushed organic red pepper flakes (to taste)
optional: 1 cup organic roasted cashews or organic roasted peanuts (honey roasted is great as are flavored nuts that you can get at Trader Joes)
optional: organic mandarin orange segments (preferably not sweetened)
optional: canned or fresh waterchestnuts peeled and sliced (harder to find organic)
1) Make Thai vinaigrette by whisking together oil, vinegars, sugar, soy sauce, salt (to taste), pepper (to taste) and crushed red pepper (to taste).
2) Marinate broccoli heads, rings of red, orange + yellow peppers in Thai vinaigrette (at least 4 hours, and up to 1 day in advance).
3) optional Just before serving, mix in/top with spiced cashews or honey roasted peanuts.
Yield: 4 to 8 servings
*** Dawn’s notes: Per Carl: can add a can crushed tomatoes; bring to a boil and cool before marinating veggies. Can also add sun dried cherries for a nice effect.