Produce Delivery, Friday, 4/14

Chard, Young Rainbow — Lancaster County, PA (LOCAL)
Pea Tendrils — Lancaster County, PA (LOCAL)
Mushrooms, Cremini — Chester County, PA (LOCAL)
Tomatoes, Slicing (on the vine) — Lancaster County, PA (LOCAL)
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Cheese, Mozzarella — Lancaster County, PA (LOCAL)
Eggs, Pastured — Lancaster County, PA (LOCAL)
Yogurt, Plain — Chester/Lancaster County, PA (LOCAL)

This order is scheduled to arrive in the morning from Lancaster Farm
Fresh Cooperative. Please note that items may be out of stock at the
time of delivery. All of our produce is grown to meet or exceed
organic standards.

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CEANYC Panel Discussion April 22, 2017

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Join the 4th Street Food Co-op in this upcoming Cooperative Economics Alliance of New York City panel discussion on NYC co-ops at Artists Space on April 22 at 55 Walker St.

This Is How We Win: A Community Resistance Panel and Discussion
Saturday April 22nd
55 Walker Street
New York NY 10013
Doors open at 12:30pm
Panel 1-3pm
Another world is not only possible–it’s already here.
The Cooperative Economics Alliance of New York City (CEANYC) aims to strengthen and expand community-led, democratically-controlled initiatives — from worker, financial and consumer co-ops to community land trusts and gardens, mutual housing, and low-income housing co-ops. Our goal is to build an economy based on values of social and racial justice, ecological sustainability, cooperation, mutualism, and democracy.
Join CEANYC for a panel discussion on community resistance. Learn about the long history of solidarity economy efforts in New York City and ideas for continuing to fight and build.
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Produce Delivery, Thursday 4/13

Apples, Fuji — Washington State
Apples, Granny Smith — Washington State
Avocados, Hass — California
Bananas, Fair Trade — Ecuador/Mexico/Peru
Brussels Sprouts — USA/Mexico Continue reading

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Vegan Potato Dill Salad

from the recipe archives! .. get ready for the Spring with this recipe!

VEGAN POTATO-DILL SALAD

  • 12 small red potatoes, unpeeled
  • 1 T Dijon mustard
  • 6 sprigs fresh minced dill
  • 1/3 C. red wine or cider vinegar
  • 1/2 C. olive oil
  • 1/4 small red onion, chopped
  • 1 1/2 tsp. salt

Boil the potatoes until soft (usually about 20 minutes), then drain them and let cool.
Whisk the rest of the ingredients together in a bowl.
Once the potatoes have cooled, cut them into bite-size pieces and toss them with the dressing.

Serve warm or chilled. Adapted from johnofjack’s recipe here

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Produce Delivery, Tuesday 4/11

Angello’s:
Celeriac (Celery Root) — Lisbon, NY
Dandelion Greens — Punta Gorda, FL
Grapefruit, Red — California
Green Beans — Mexico
Kale, Lacinato — Punta Gorda, FL Continue reading

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Produce Delivery, Monday 4/10

Apples, Gala — Washington State
Avocados, Hass — California
Bananas, Fair Trade — Ecuador/Mexico/Peru
Brussels Sprouts — California
Carrots — California Continue reading

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Produce Delivery, Saturday 4/08

Beets, Red Cylindra — Upstate New York (LOCAL)
Chard, Rainbow — USA
Kale, Lacinato — USA
Spinach (by the pound) — Georgia
Tomatoes, Slicing — Mexico

This order is scheduled to arrive in the morning. Please note that items may be out of stock at the time of delivery. All of our produce is grown to meet or exceed organic standards.

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Vegan Farro Salad

Ingredients:

  • 10 ounces farro (about 1 1/2 cups)
  • 1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
  • 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
  • 1/2 cup pitted black olives
  • 1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
  • 1 small bunch chives, snipped (about 1/4 cup)
  • 1/4 cup sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon freshly ground black pepper

Directions:

In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.

Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.

Once the farro has cooled add the green beans, olives, red pepper, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.

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Produce Delivery, Thursday 4/06

Apples, Fuji — Washington State
Apples, Pink Lady — Washington State
Avocados, Hass (Fair Trade) — Mexico
Bananas, Fair Trade — Ecuador/Mexico/Peru
Broccoli — California Continue reading

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Produce Delivery, Tuesday 4/4

Fennel — Punta Gorda, FL

Garlic, Spring — California

Kale, Green Curly — North Carolina

Leeks — Washington State

Lettuce, Romaine — Punta Gorda, FL

Potatoes, Yukon Gold — Washington State

Tomatoes, Grape — Punta Gorda, FL

Eggs, Large Pastured — Frankfort, NY (LOCAL)

This order from Angello’s is scheduled to arrive in the morning.
Please note that items may be out of stock at the time of delivery.
All of our produce is grown to meet or exceed organic standards.

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