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Big Green Apple Almanac

Parsons The New School for DesignLab 2 Spring 2012

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Big Green Apple Almanac

Parsons The New School for DesignLab 2 Spring 2012

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Introduction

The Foundation program at Parsons The New School for Design, School of Design Strate-gies, features a progressive, dynamic, yearlong course known as “Lab”. One of the five Lab electives in the spring semester is Sustainable City, in which teams of students research our urban environment through the lens of sustainable design.

As a means of orienting ourselves to the City of New York through its thriving urban agricul-ture scene, and as a possible prototype for Project EATS, an organization promoting farms in low-cost housing environments, our Lab class created this Big Green Apple Almanac. Working in pairs, we began by creating recipes based upon Project EATS’ list of available crops (2011); this section forms the center of the book and is intended for use as a cook-book. Due to the international makeup of our class—33 students from Asia, Africa, South America, and the U.S.—ideas about how to use the variety of vegetables and fruits grown within New York City vary within these pages in delicious and informative ways.

Our teams also investigated topics related to the growing of food crops within this teem-ing metropolis, including meteorological conditions, history, planting practices, non-culinary agricultural products, flora and fauna of the area, and a games section about gardening for children. As we forged the spectrum of our findings into a few pages per section, we cre-ated charts and drawings, used images, and quoted resources. We have made strenuous attempts to identify and credit those resources as clearly as possible by listing them next to the title pages of their chapters. We sincerely apologize if any sources were omitted in this process, and we trust that the value of this endeavor as an almanac prototype will not be diminished.

Early farmer’s almanacs came in a variety of shapes and forms, from walking sticks to wall-mounted tear sheets. We have attempted to customize our almanac by creating both an on-line and a printed version in order to provide ease of access to a variety of interested people. As an introduction to this city’s geography, history, climate, and the politics around urban agriculture, the process of making these pages has served our diverse class quite well. It is our hope that this almanac will now go on to inspire those who use it, and as a prototype, that it will spawn future versions of itself for the benefit of urban development organizations such as Project EATS.

Co-Instructors:

Nadia ElrokhsyMichele Laporte

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People

Nadia’s class

Al Saud, Efat Barlow, ChiaraCassataro, CarlaDe Almeida Braga Moura, IsabelDoud, TeslinGu, ZiyueHyde, CarolineJasin, MichelleJung, Hee SeokKim, SunghoKuroda, TaijiNaqvi, AsmaSereda, MadelineSirois, KiraWood, SarahZhang, Hui LinZheng, Haoer

Michele’s class

Batra, ArushiByun, JunhoChen, KevinFeng, PhoebeKim, Ga Hyun StacyKim, YumiKwon, Shu Ji RachelLai, Ka Yi AmyLau, Steffi Tsz WingNam, Ka YeonPhala, ManinaReich, Shoshana Shim, YouriWen, ShuyuYoo, Chae Yoon

Participating Students:

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Look Up! .................................. 1

Weather .................................. 2

Food .................................. 34

Recipes .................................. 66

History .................................. 99

Fun and Play ........................ 101

Products ................................. 120

Urban Wildlife ......................... 77

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Table of Contents

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Look Up!

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Look Up!

PHASES OF THE MOON

Waxing Crescent: The Moon is partly visible, starting from the right side.

New Moon: The Moon is not illuminated by the Sun at all and the moon is not visible by naked eye.

First Quarter: One-Half of the Moon appears to be illuminated by the Sun.

Waxing Gibbous: The moon appears more than one-half, but not fully illuminated by the Sun.

Full Moon: The Moon is fully illuminated by the sun.

Waning Gibbous: The Moon appears to be more than one-half, but not fully illuminated by the Sun. The light decreases from the right.

Last Quarter: One-half of the Moon appears to be illuminated by the Sun.

Waning Crescent: The Moon apears to be partly visible, but less than one-half illuminated by the Sun.

Moon

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THE EFFECT OF MOON ON PLANTING

Lunar planting is effected by two factors:The phases of the moon control the amount of moisture in the soil. The moisture is at its peak when the moon is in the new moon and full moon phases. When the moon is in those phases, the sun, moon and earth are lined up. Just as the moon pulls the water in the oceans, it also pulls the subtle bodies of water, causing moisture to rise in the earth, which helps germination and growth. Scientists have proven that seeds absorb the more water when the moon is at the full moon phase. Plants respond to the gravitational pull as tides, which alternately stimulate root and leaf growth. Seeds sprout faster, plants grow faster and at an optimum rate, harvests are big and they don’t seed as fast. This method has been practiced for hundreds of years, and is a perfect compliment to organic garden-ing because it is more effective in non-chemically treated soil.

PHASES OF MOON DATES

Full moon January 9, 2012February 7, 2012March 8, 2012April 6, 2012May 5, 2012June 4, 2012July 3, 2012August 1, 2012August 31, 2012September 29, 2012October 29, 2012November 28, 2012December 28, 2012

New Moon January 23, 2012February 21, 2012March 22, 2012April 21, 2012May 20, 2012June 19, 2012July 18, 2012August 17, 2012September 15, 2012October 15, 2012November 13, 2012December 13, 2012

Last Quarter

First Quarter

January 16, 2012February 14, 2012March 14, 2012April 13, 2012May 12, 2012June 11, 2012July 10, 2012August 9, 2012September 8, 2012October 8, 2012November 6, 2012December 6, 2012

January 30, 2012February 29, 2012March 30, 2012April 29, 2012May 28, 2012June 26, 2012July 26, 2012August 24, 2012September 22, 2012October 21, 2012November 20, 2012December 19, 2012

FUN FACTS

The cycle of the phases of the moon (29.5 days) is shorter than most calendar months. Sometimes, if the phases of the moon begin at the beginning of the month, it usually repeats at the end of the month. That causes the moon to have two full moons in a month, which happens on average of every 2.7 years. The second full moon is called the blue moon, which we will have on August 31st.

-By Junho Byun

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Clouds are formed when water evaporates, cools and condenses through something called the water cycle. Different clouds usually mean a specific type of weather is approach-ing. Learning how to read the clouds is an important tool and can help you make wise choices as an urban farmer. After all, watering your plants when a thunderstorm is approach-ing doesn’t seem very wise!

CLOUD TYPES AND WHAT THEY MEAN

1. High clouds: made up of ice crystals

Cirrus- wispy and thin. They mean: fair weather is ahead.

Cirrostratus- similar to cirrus clouds, but much thicker. They mean: rain or snow within 12-24 hours.

Cirrocumulus- white rows of clouds, usually sailing across the sky or scattered about.They mean: fair weather.

2. Middle clouds: made up of water droplets (or if the temperature is low, ice crystals)

Altostratus-grayish/blue tinged clouds that cover the entire sky. They mean: widespread storms.

Altocumulus- grayish puffy clouds that form in masses in often-humid mornings, usually roll across the sky in waves. They mean: thunder-storms in the afternoon.

3. Low clouds: made of water droplets (but snow can be produced in low temperatures)

Stratus- gray foggy clouds that cover the entire sky. They mean: a light rain or drizzle.

Clouds

Look Up!

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Stratocumulus- grayish, lumpy clouds that sit low. They don’t cover the entire sky, but instead appear in patches, rows, or masses. They mean: a very small chance of rain.

Nimbostratus- dark gray clouds that cover the entire sky. They mean: rain.

PLANTING AND THE WEATHER

It is important to remember these helpful cor-relations between the weather and planting.

1. Photosynthesis is directly proportional to temperature (to a point). This means photosyn-thesis rises when the temperature rises.

2. Respiration rapidly increases with tempera-ture.

3. Transpiration increases with temperature.

4. Flowering is partially triggered by tempera-ture.

5. Dormancy breaks during warmth after a period of low temperature.

4. Clouds with Vertical Development: low clouds that are below 4,000 ft

Cumulus- “cotton ball” clouds with flat bases and puffy tops. They mean: fair weather. How-ever, if there is too much vertical growth, there is a chance of rain or even thunderstorms.

Cumulonimbus- classic thunderstorm cloud with a flat base, towering center, and anvil-shaped crown. They mean: heavy precipita-tion, thunder, lightning, and hail.

KEY WORDSPhotosynthesis: the process in which plants turn carbon dioxide into oxygen using sunlight.

Respiration: when the cells in plants break down organic substances and give off energy and carbon dioxide.

Transpiration: when water travels from the roots of plants out into the atmosphere.

Dormancy: the state of inactiveness (in plants) during the winter.

-By Zehra Naqvi

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Look Up!SunThe sun is an integral part to agricul-ture, as it is an important to the growth of plants. Almost all plants need the sun as “food” to aid in photosynthesis, so it is important to know when the sun is abundant enough for your garden to flourish!

THE SUN’S DAILY PATH

Shadows move constantly while the sun passes from the east to west throughout the day.

Morning: shadows go in a westerly direction and are usually long.

Midday: Shadows are close under objects and are mostly short.

Afternoon: Shadows go in an easterly direction and are long. The sun is at its highest point in the sky during solar noon at the true North.(Solar noon is the moment when the sun transits the meridian at a place on earth.) Also, the UV radiation levels are the highest at this time.

THE SUN’S ANNUAL PATH:

The sun’s path is different throughout the year and, as a result, the shadows vary as well.

In the winter months, the sun ascends to the north of the east and sets to the north of the west. It often stays low in the sky. In the summer months, the sun ascends to the south of the east and setsto the south of the west and is generally much higher in the sky. How these changes vary depend on your latitude on earth.

There are four particular days that are significant for the understanding of the sun’s annual path:

March 21st and September 23rd- the day and the night are equal in length (also known as the “equinoxes”).December 22cd- the shortest day of the year (also known as the “winter solstice”).June 21st- the longest day of the year (also known as the “summer solstice”).

-By Steffi Lau

Autumnal Equinox Sept 22nd

The Sun

Summer Solistice June 21st

Winter Solistice Dec 21st

Vernal Equinox March 20th

earth’s orbit

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Look Up! These diagrams show the directions of the sun in different months.

January

February

March

April

May

June

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Look Up!July

August

October

November

December

September

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AGRICULTURE

Even though cities like New York do not have plenty of space to build gardens, there are lots of different ways to create mini farms. In order to build a farm, land fields are not always required; gar-dens (mini farms) can be built in empty lots, rooftops of buildings, on steep slopes and riverbanks. Rooftop gardening and farming benefits the city aesthetically, environmentally and socially. It pro-vides people with food, controls temperature, recreates habitats for wildlife and creates educational opportunities.

City farms use resources such as waste water to water their crops and they also use composts from food scraps from kitchens, which are often just thrown away and wasted, in order to produce new resources for the community such as food and jobs.

WHAT IS A GREENHOUSE?

A greenhouse is a room made out of glass. It contains glass walls and also a glass roof. In a greenhouse, people can grow plants and crops such as tomatoes and flowers. The purpose of a greenhouse is to keep the inside of the room warm year round. Sunlight shines in and warms the plants and the air inside. The heat is trapped by the glass and cannot escape. Therefore during the day the house gets warmer and warmer and stays warm until the night.

MOST IMPORTANT ELEMENT IN BUILDING A GREENHOUSE CITY FARM:

In order for the greenhouse city farm to function successfully, it needs the sun! The sunlight from the sun allows the plants to grow. Although artificial light can be used, why not use natural light, which is free? Sunlight is provided to us everywhere and it is essential for the plants. Therefore, there is no need to build an expensive greenhouse. The greenhouse should be built where it gets maximum amount of sunlight.

In New York City, greenhouses on top of apartments are the best place to plant according to the location of the building. According to its location, the sunlight amount differs.

Best choice of location is the south or southeast side. Because the sunlight is provided from early morning, it is desirable since it allows the plants production to begin early, thus maximizing the growth.

The next best sites are southwest and west sides. These areas receive sunlight later in the day.

However in some rare cases some plants do not require that much sunlight. In these cases, green houses built on the north side will be the best solution.

HOW IS EARTH LIKE A GREEN HOUSE?

Earth’s atmosphere functions just like a greenhouse. Gases in the atmosphere, such as carbon dioxide, play the role of the greenhouse. During the day, the Sun shines through the atmosphere. Then, the earth’s surface is warmed up by the sunlight. During the night, the earth’s surface cools down releasing the heat back into the air. However not all the heat is released and some is trapped by the greenhouse gases in the atmosphere. This is what keeps the earth warm and cozy 59 de-grees Fahrenheit on average. When too much heat is trapped, “global warming” can be an effect.

-By Rachel Kwon

Sun

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MOON:http://www.astrologyweekly.com/moon-phases/phases-of-the-moon.php

http://www.gardeningbythemoon.com/phases.html

http://earthsky.org/astronomy-essentials/when-is-the-next-blue-moon

http://www.calendar-365.com/moon/moon-phases.html

CLOUDS:http://www.gorp.com/parks-guide/travel-ta-great-smoky-mountain-national-park-ecotourism-gatlinburg-hunting-sidwcmdev_056174.html

http://www.outdoors.org/conservation/mountainwatch/weather-plants.cfm

www.dictionary.com

SUN:http://wiki.answers.com/Q/What_is_solar_noon

(http://www.webshade.com.au/ShadeInfo/ShadeFacts/path.html)

(http://astro.unl.edu/classaction/animations/coordsmotion/eclipticsimulator.html)

http://www.villagevoice.com/slideshow/new-york-citys-greenest-roofs-33999109/25/

http://www.scholastic.com/browse/article.jsp?id=3754116

http://sidewalksprouts.wordpress.com/ua/benefits/

http://www.wvu.edu/~agexten/hortcult/greenhou/building.htm#Location

http://climate.nasa.gov/kids/bigQuestions/greenhouseEffect/#bg5

http://astro.unl.edu/classaction/animations/coordsmotion/eclipticsimulator.html

Citations

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Weather

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NYC WeatherAverage Climate Data For New York

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EATS 2011 CROP AVAILABLITY

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The Effects of Wind on Crops & Solutions New York City is constructed of numerous, fascinating, high-rise buildings. This may positively or negatively benefit wind speed on green roofs/balcony. We will discuss the effects of wind on crops and give examples of how to solve some of the problems. We will focus on solutions on smaller areas where you can build your own little garden in your balcony or rooftop.

High-rise buildings may prevent strong winds for some areas but it may also create wind tunnels affect wind uplift. High wind speeds can be a threat to plants cause the removal of lighter, dense soil elements, such as organic matters, and remove the most fertile part of soil; this in turn could lower soil productiv-ity. Blowing soil reduces seedling growth and crop yields, damaging crops. There are many ways to prevent or reduce the harmful effects towards crops. We must consider the building’s geographic location, shape, height, surrounding land, building openings, or other features that may affect wind speed. There are three main challenges caused by wind:

1. Wind Uplift

Wind uplift occurs when wind passes over an object that makes the wind accelerate and redirect: the higher the building, the greater the wind acceleration. This in turn leads to higher wind speed.

Solution:Creating wind breaks can reduce wind speed. Materials such as plexiglass can at-tach to balcony railings or plant hedges, along the side from which the wind blows. Larger pots are always better than small pots.

Wind

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Illustration of a bubble wrap plant

2. Wind Scour

Wind scour is the displacement of soil or plants due to the strong wind force.

Solution: Spreading mulch onto crops prevents the wind from drying out soil. This can be can be treated with full-vegetation which companies like LiveRoof provide.

Illustration of mulch

3. Plants ability to resist wind

Windchill and dehydration are also a big problem. Plants One DIY solution is to wrap containers with bubble wrap, before they freeze, and pull the wrap up around the base of plants to protect them from freezing wind.

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RainRain Harvesting Systems With all of the rainfall in New York City, it’s a wonder if any of it is beneficial to urban farms. GrowNYC is a non-profit organization that works with the local neighborhoods to cre-ate a better, green environment for the future. They run the largest farmers market program, promote the prevention of waste, and promote recycling. They run many programs and pro-jects, including Greenmarket. Together, with the Water Resource Group (WRG) they have constructed and installed 35 rainwater harvesting systems in New York City, harvesting over 422,900 gallons of rainwater per year. Not only has the collection of rainwater created an ef-fective, and sustainable watering source for urban gardens, but it has also reduced the amount of storm water entering the sewage systems, rivers and harbors; over the years New York has struggled to keep natural water sources properly filtered with the heavy rainfall, often resulting in combined sewer overflow (CSO). Here is a diagram of the Rainwater Harvesting System:

Rainwater flows from the gutters of buildings into the downspout or entrance of the system. The rainwater then goes into pipes, rather than the New York sewage system, and is forced to move into the harvesting system by way of a three-way tee and a plunger. The plunger pre-vents the water from entering the downspout. From the pipes the rainwater goes into the roof washer system, which can hold the first couple gallons. The roof washer system filters the water, purifying it, then allowing it to pass through the overflow pipe and into the rain garden.

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Rain Proverbe

“Red sky at night, sailor’s delight. Red sky at morning, sailors take warning.”

“Evening red and morning gray are sure signs of a fine day. Evening gray and morn-ing red put on your hat or you’ll wet your head.”

“Anvil-shaped clouds bring on a gale.”

“A cloud with a round top and flat base carries rainfall on its face.”

“If three nights dewless there be, ‘twill rain, you’re sure to see.”

“If you wet your feet with dew in the morning, you may keep them dry for the rest of the day.”

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What to Wear?What to Wear & WhenMonth to Month:In January and February, you typically should dress in layers, as many buildings will have the heat on inside in an effort to keep things warm. Wear a warm coat and scarf, and bring gloves and a hat. Boots are best for footwear.

In March and April, you still may need a coat, but not one as heavy as in January and Febru-ary depending on the type of year it is for the weather. Typically the temperature ranges from 40 to 60 degrees.

In May a light jacket or cardigan may be necessary, but that is the heaviest you will need.

In June it will be warm enough that shorts and short sleeves are all you’ll need.

In July and August, the temperature is at its highest in the year with a higher humidity level, so light clothing is essential, with natural fibers such as cotton and linen being best.

In September, summer clothes and an extra layer should be reasonable, or swap the shorts for pants.

In October, it will be slightly cooler, so expect to wear pants and a jacket, or light sweater.

In November and December, a heavier jacket over a sweater will come in handy with scarf, hat, and gloves. Finally, you should always have an umbrella handy when walking around the city, as it rains in any season and cabs are much harder to hail in the rain. If you plan on being in the city for an extended time, you should consider purchasing rain boots as well.

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In fall and winter Thicker fabrics will block the air from the skin and help you maintain a warm temperature. These fabrics would be wool, leather, tweed, and different kinds of knits that beat the cold and hard winds. Generally wool can be an itchy fabric, so to get rid of the itch factor when purchasing wool clothing, merino wool or a wool silk blend will help get rid of that, but these options will be more expensive.

Fabrics of the Season In spring and summer fabrics like cotton, tropical wool, and linen are most commonly used in clothing, as these fabrics absorb sweat and allow for more breathability with air able to flow through the clothes for a fresher feelings on hotter days.

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http://www.thegardenhelper.com/

http://www.ultraframe-conservatories.co.uk/conservatory-products/conservatory-design/conservatory-testing/

http://pinestraw.com/Images/Pine-Straw-Mulch.jpg

http://i.dailymail.co.uk/i/pix/2009/11/23/article-1230230-07342140000005DC-715_468x457.jpg

“New York City Weather and When to Go.” Trip Advisor. Web.

Arora, Priyanka.”Fabrics for Every

Season.” Ezine Articles. Web. 30 April 2008.

www.almanac.com

http://www.grownyc.org/files/osg/RWH.how.to.pdf

Citations

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Food

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How to Grow Fantastic Vegan Food ‘INDOOR’?!

Don’t worry if you haven’t got a garden or allotment for a surpris-ing amount of food can be produced indoors, organically vegan, on

your windowsill!

Quick cheats and tips to making your life easier!

Have you ever tried to be more environmentally friendly in the city, or tried to start the first steps in cooking, but it was too intimidating so you stopped? Have no fear, we’re here to help! This section is self-help for all city dwellers in the beginner stage who are looking to save money and live a healthier life. Learn the quick steps of the food cycle starting with planting your own vegetables and ending with simple composting tips in your own home. By being more involved and self-conscious of how and what you’re cooking, save some time and money and treat yourself to a job well done!

GrowingDon’t worry if you haven’t got a garden or allotment for a surprising amount of food can be produced indoors on your windowsill or on a well-lit kitchen surface! Multiple plants thrive indoors such as salad greens or wheatgrass. This section provides step-by-step instructions on creating a simple ideal environment within your home for growing plants and how to properly harvest to get the most out of your buck! Within these steps are several quick tips that will make this experience

Household Tips As this almanac is inspired by the work of Project Eats, an organization that focuses on being self-involved in growing one’s own food and being more environmentally conscious, our group decided to emphasize their goal with our own self-help quick, easy peasy tips that will make your life a breeze. Everyone, from professionals to housewives, starts at the beginning when taking the first step to cooking. And all makes mistakes, no doubt about it. No one is perfect.

Canning TipsCanning is not just for grandmothers and Amish people! It is actually a great way to preserve the boatloads of local and seasonal treats to be enjoyed the whole year round. There are two ways to can, first is the Water-bath canning technique, later explained, used to can, or should we say ‘jar,’ high acid foods such as jams, jellies, ect. The second method is the more advanced Pressure-bath canning technique, mainly used to safely can low acid foods, meats, fish, chilli, ect. In this section, we will explore the easy steps of Water-bath canning. Try it at home! But first, put those seasonal fruits to good use and follow any of the three jam recipes included.

Composting TipsA smart New Yorker does composting! You don’t need to worry about your gorgeous nails, sparkling jewels, shiny hair, high-heels and silk blouse! We’ll introduce you to the simplest way of composting in your apartment. Many people have the preconceived notion that composting is a complicated process, but it’s really not that difficult at all. To start with, compost is an organic matter that has decomposed and recycled as a fertilizer and soil amendment. It is an essential source for farming. For a New Yorker, composting sounds like far from you, but don’t despair! We’ll introduceyou to the easy tips for a successful compost in your own kitchen! Come on and don’t be lazy New Yorker! Follow us and save your style and your planet!

Salad greens are easy to grow and can be produced all year round indoors, ever so cheaply. So, the next time you buy fruit and vegetables, save any empty plastic punnets as these are ideal for this purpose. First things first, you will need to line the base of the punnet with several layers of

paper kitchen towel and dampen with water before sprinkling on the seeds. Try using rape, mustard or cress seeds which should all grow well. After sowing the seeds, place the punnet in a brown paper bag and keep it in a dark cupboard, perhaps underneath the sink, until the seeds have germinated and the seedlings are an inch or so high.

We focus on quick easy fix tips in making your money stretch and eating healthier. Here you will find recipes that reduce food waste and save time! From overdone vegetables to ridding the kitchen of smelly odors caused when cooking, we take our first step with you, cooking right alongside you, one mistake at a time...

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Then it can be brought out into the daylight and the bag removed. But don’t place it on a very sunny windowsill, or the seedlings will dry out too rapidly and become stressed.You should check the seedlings regularly to make sure that the paper is still damp and water or spray if necessary. When they are about 2-3 inches high, the seedlings can be cut off with scissors, rinsed and used as a tasty garnish for salads or sandwiches. Alternatively, buckwheat and sunflower green make an excellent substitute for lettuce. These grow well in small plastic trays, the sorts of trays that mushrooms come in are ideal.Soak the seeds (which should still have their shells on) in a jam jar for 12 hours, then drain off the water and leave the seeds to sprout for a day before sowing. To sow: Place a layer of soil (or potting compost in the plastic tray and distribute the seeds evenly on the surface, covering them with athin layer of soil. Dampen the soil daily. The greens should be ready for harvesting in about 7 days and are also easily harvested with scissors.Wheatgrass also grows well in trays and can be grown either on soil or on dampened kitchen towels. However, wheatgrass is usually juiced in a special juicer, rather than eaten, although you can also chew it like gum. Wheatgrass juice has many amazing curative properties and it is full of vitamins, minerals and enzymes and of course chlorophyll. I would recommend reading Ann Wigmore’s book, The Wheatgrass Book, for more information about how to growing and its medicinal properties.

SPROUTSMany grains, pulses, nuts and seeds can be sprouted and are easily grown indoors on a windowsill, either in trays or in special sprouting jars. And sprouts are truly amazing! They are full of vitamins, enzymes and minerals and have many featureswhich make them far superior to other foods. For example, they are inexpensive to grow, need little preparation, can usually be eaten raw, and some even have anti-cancer properties! And what could be fresher than a handful of sprouts removed from a jar in your kitchen, rinsed, then eaten straight away?If you want quick results, then try sprouting

some soaked, hulled, organic sunflower seeds which can be ready in a day or two. Another easy sprout to prepare is the green lentil sprouts which also grow very quickly. Alfalfa is one of the most nutritious sprouts to grow and makes an excellent garnish, but I actually prefer the taste of red clover, which is supposed to be especially good if you are menopausal. I also really like the taste of broccoli sprouts, but these seeds are very expensive to buy and not always easy to find and so I usually grow my own.If you would like to try this, then leave some purple sprouting broccoli to go seed in a corner of your garden. You need to leave at least two plants next to one another to be sure of producing seed and you may need to protect the ripening seedpods from birds. When the pods are dry shell out the seeds. It’s fiddly, but well worth the effort, as you will save a fortune! Legumes are also worth sprouting. Try chick peas, peas and aduki beans. Wheat can also be sprouted and is used to make the refreshing drink known as Rejuvelac, which is supposed to be good for the intestinal flora. And of course wheat sprouts are also used to make sprouted wheat bread.

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Household TipsNo more food going to waste! Your ears will now hear a chorus

of “Yum!”s in response to your rescue of leftovers!Celery, Brocoli, and Cheese Soup[serves 4]What needs remaking: Do you have any cheese in your fridge that has been hanging around for too long? Try making this soup**Tip: The best cheese for this recipe is Stilton, Roquefort, or any other kind of blue cheese

What you will need for make-over:1 onion, peeled and chopped (Don’t forget to wear your onion goggles)3 sticks of celery, mincedOlive Oil1 Large Potato, peeled and chopped1 litre of turkey or chicken stock; if vegetarian, vegetable stock works just as well4 cups of chopped broccoli; you can add more if so desired1.5 cup of your desired cheeseblack peppernutmegOptional:chopped chiveswarm toasted bread

Getting Started:Start out by cooking the onion and celery in 1 tablespoon of ol-ive oil in a large pan until soft; this should take approximately 5 minutes. Then add the potato and stock and simmer until the potato is tender. Add the broc-coli and cook for 3 to 4 minutes until just tender; make sure the color is still bright green. Then add half the amount of chees with the pepper and nutmeg and blend to a smooth texture in a blender. Mix the cheese mixture with the vegetable mixture. Pour into bowls and enjoy. Optional: crumble the remain-

ing cheese and sprinkle with chives. Turn the soup into a meal and serve with bread and salad.

Carrot and Sweetcorn Baked Potatoes[serves 4]What needs remaking:Do you have leftover vegetables that your kids are refusing to eat? Create this sweetened version that are sure to fill your kids up with nutrients!

What you will need for makeover:4 large sweet potatoes1 tablespoon olive oil2 large carrots, peeled and grated2 cups of sweetcorn, drained2 tablespoons orange juicepepperbutterOptional: For a crunchier texture, add 2 table-spoons of sunflower or pumpkin seeds. For a salty palette, use pota-toes instead of sweet potatoes

Getting StartedBegin by prehearting the oven to 350F . If you dont have an oven, microwaving is also an option. First scrub the potatoes clean and with a sharp object pierce the skin sev-eral times. This prevents them from bursting during cooking. Rub with a little oil and bake the potatoes in the oven for about 1 1/4 hours or un-til soft. If not in same vicinity as an oven, the microwave is also on oop-tion. Space the potatoes on kitchen paper and cook on high turning them over halfway through. Allow 5 min-utes for 1 potato, 6-7 minutes for 2 potatoes, 12 minutes for 3 potatoes, or 16 minutes for 4 potatoes. Wrap

Fast Fact:Potatoes are a nutrient dense food! Low in calories, these veg-etables are basically fat-free, recommened by dietitians as a good source of carbohydrates, the body’s main fuel. They also supply us with a large amount of vitamin C and potassium!

each potato in foil and leave for 5 minutes. In a frying pan add oil and toss the grated carrot and sweetcorn ad cook gently for 2-3 minutes and then add the orange juice and seasoning. Make a deep cross in the potatoes and pinch it to reveal the flesh. Mash in some butter before adding the vegeta-ble mixture.

Optional:If you want more nutrients in your children, add any desired veg-etables. Serve this as a snack, or turn it into a meal with bread and soup.

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Veggie Tricks:Wilting Vegetables: Remove brown edges of veg-etables and sprinkle with water. Wrap in a towel and pop into the refrigerator for about an hour. Or, dip quickly in hot water, then ice water with a small amount of cider vinegar added. Eliminating Corn Silk: Brush downward on the cob of corn with a moist paper towel to remove every strand of corn silk.Quick Cooking Veggies: Onions, broccoli and Brussels sprouts will cook faster if you make an X-shaped cut at the base of the vegetable.Cabbage Smell: To avoid the awful odor of cooking cabbage or onions, add a lemon wedge to the pot.Tomato Juice: To improve the flavor of inexpensive tomato juice, pour a 46-ounce can of it into a re-frigerator and add one chopped green onion and a cut-up stalk of celery.Crisp Vegetables: By lining the crisper section of your refrigerator with newspaper and wrapping vegetables with it, moisture will be absorbed and your vegetables will stay fresher longer.Onions Minus Tears: Peel onions under cold water or refrigerate before chopping.Easily Peeled Tomatoes: Place tomatoes in a bowl, add boiling water and let them stand for one min-ute. Tomatoes will peel easily with a sharp knife.Cooking Dried Beans: When cooking dried beans, add salt after cooking; if salt is added at the start, it will slow the cooking process.Tasty Carrots: Adding sugar and horseradish to cooked carrots, improves their flavor.Fresh Garlic: Peel garlic and store in a covered jar of vegetable oil. The garlic will stay fresh and the oil will be nicely flavored for salad dressings.

Perfection Tips:Fluffy Rice: Rice will be fluffier and whiter if you add 1 teaspoon of lemon juice to each quart of water.Nutritious Rice: Cook rice in liquid saved from cook-ing vegetables to add flavor and nutrition. A nutty taste can be achieved by adding wheat germ to rice.Perfect Noodles: When cooking noodles, bring re-quired amount of water to a boil, add noodles, turn heat off and allow to stand for 30 minutes. This pre-vents over boiling and the chore of stirring. Noodles won’t stick to the pan withthis method.Chip Tip: Top casseroles with potato chip crumbs. They can also be added to salads immediately be-fore serving.Crack-less Eggs: Pierce the round end of eggs with a needle before hard-boiling to prevent shells from cracking.Separated Eggs: Use a small funnel to easily sepa-rate the egg white from the yolk. The yolk will re-main in the funnel while the white will fall through.

Made a mistake cooking? No need to throw your food out! Here’s a few tricks that all cooks should have up their sleeve!

Saving Money and Time:Whipped Butter: Whip your own butter to save money and calories by combining a pound of butter and a pound of margarine and whipping by hand or with a mixer. Store in small containers in the re-frigerator.Frozen Tomato Cubes: Save the juice from canned tomatoes in ice cube trays. When frozen, store in plastic bags in freezer for cooking use or for tomato drinks.Year-Round Fresh Herbs: Chop fresh herbs in a blender with a little water. Spoon into foil-lined egg cartons and freeze. When frozen, put in a plastic bag for use throughout the year.Warming Cold Eggs: Eggs can be brought to room temperature quickly by placing them in a bowl of very warm water and covering for 3 to 5 minutes.Lemon Juice Tip: When a small amount of lemon juice is needed, insert a skewer into the lemon rind and squeezejuice out. The lemon will stay fresher longer than if it were cut.

Other Tips: Too Much Salt: If you’ve added too much salt to a recipe, there are several solutions, 1) add a lit-tle sugar. 2) in soups or stews, a raw potato slice added to the mixture will absorb the salt, and 3) a second batch can be made, omitting the salt, and added to the first batch. Combine the two mixtures and freeze half for later.Rid Yourself of Excess Fat: Remove fat from stews or soups by refrigerating and eliminating fat as it rises and hardens on the surface. Or add lettuce leaves to the pot--the fat will cling to them. Discard lettuce before serving.Degreasing Soups: Another way to remove fat from the top of soups and stews is to lay a piece of wax paper over the surface of the liquid before refriger-ating. When cool, remove the and the grease will come off with it.Double Boiler Hint: Toss a few marbles in the bot-tom of a double boiler. When the water boils down, the noise will let you know!Seasoning From a Shaker: When a recipe calls for meat, poultry or fish to be floured, instead of rolling in flour or shaking in a bag, try putting flour and sea-sonings in a salt shaker. This saves a lot of mess and waste.No Spattering: Another way to keep frying food from spattering is to invert a metal colander over the pan, allowing steam to escape.

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1.Wash Jars, lids and bands in hot, soapy water. Rinse well.2.Keep Jars Warm until ready to use, in order to minimize risk of breakage when filling with hot food. You can heat them in a pot of simmering water, or in a heated dishwasher. 3.Fill Canner (pot used) half full with enough water to cover jars with at least 1 inch of water and heat to a simmer. Place lid on canner. Keep rack to the side until ready to use.4.Fill Each Jar with prepared food. Follow canning recipe for cor-rect fill-level. Each jar needs space between the food and the rim (headspace) to allow for food expansion.5.Remove Air Bubbles any food from the rims of the jars. Center new lid on the jar, then twist on the band until “fingertip tight”. Ensure bands are NOT over-tight — air inside the jars must be able to escape during canning.6.Wipe any food from the rims of the jars. Center new lid on the jar, then twist on the band until “fingertip tight”. Ensure bands are NOT over-tight — air inside the jars must be able to escape during canning.7.Place Filled Jars into canning rack, then lower into simmering water, ensuring jars are covered by 1 inch of water. Cover with lid and heat to a steady boil. Boil jars for the time specified in recipe, adjusting for altitude8.Turn off Heat and let jars stand in water for 5 minutes. Remove jars from water and cool upright on wire rack or towel on coun-tertop for 12 hours.

TIP: After removing jars from the canning rack, do not re-tighten or over tighten bands that may have come loose during canning, so as not to interfere with the sealing process.

*Remember, when preserving foods like meat, poultry, vegetables, chili, fish and other low-acid foods, they must be processed using the Pressure Canning meth-od and cannot be safely preserved using the Waterbath Canning method outlined here. For more information on Pressure Canning, visit FreshPreserving.com.

CanningCanning is a fun process that helps you bottle jams or other tasty preserves that you can make from fresh, local, seasonal foods!

Steps:

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Strawberry Jam Yield: 8 half pint jarsIngredients:2 quarts fresh Strawberries1 pack powder pectin7 cups sugar1/4 cup lemon juice

Preparation1.Wash, drain, and remove stems from strawberries.2.Crush berries3.Combine fruit, pectin, and lemon juice in a large pot4.Stirring occasionally, bring to a boil5.Add sugar, stir until dis-solves6.Allow mixture to return to a boil for a minute7.Remove pot from heat 8.Spoon hot jam into hot jars, allowing ¼ inch headspace9.Place lids on jars10.Process for 10 minutes in a boiling waterbath canner

Apricot-Fig Chutney

Yield: 2 1/2 cups(serving size: 1/4 cup)Total: 30 MinutesIngredients:3 cups apricots, peeled, pitted, and quartered1/2 cup dried figs (quartered)1/2 cup white wine 1/3 cup sugar 1/4 cup golden raisins1 1/2 tsp chopped thyme1 tsp honey 1 tsp fresh lemon juice 1 tsp mustard seeds1/2 tsp cumin1/2 tsp ground ginger1/4 tsp kosher salt Dash of ground red pepper1/2 jalapeño, finely chopped1/2 shallot, sliced 2 tsp chopped cilantro

Preparation1.Combine all ingredients except cilantro in a large Dutch oven over medium heat, and simmer. 2. Cook 15 minutes. 3. Stir in cilantro

Bacon JamYield: 2 1/2 cups (serving size: 1/4 cup)Ingredients:1 lb applewood smoked bacon1 tbsp unsalted butter1 large onion, thinly sliced3 tbsp light brown sugar1 shallot, thinly sliced2 garlic cloves, thinly sliced2 tsp smoked paprika1 tsp ancho chile powder½ tsp ground mustard½ tsp ground ginger½ tsp ground cinnamon¾ cup sweet bourbon or bran-dy(optional)2/3 cup strong brewed coffee2 tbsp apple cider vinegar2 tbsp tarragon vinegar3 tbsp maple syrup1 ½ tbsp Srirachasalt and pepper to taste

Preperation1.Render bacon on medium-high for 6 to 8 minutes. Remove with slotted spoon and set aside.

Now it’s your turn to try your hand at canning:

2. Drain all but 1 tablespoon bacon fat from the pot, add butter and melt.3.Add onion, brown sugar and a pinch of salt and cook for 10 to15 minutes.4.Add shallot, garlic and spices and sauté for an additional 3 to 5 minutes. Season with pepper.5.Return the bacon to the pot and stir until well combined.6.Pour the bourbon/brandy into the bacon mixture and cook the liquid down for about 3 to 4 minutes.7.Add the remaining ingredients, reduce the heat to medium-low and simmer for 1 ½ hours, stirring occasionally.8.Remove the mixture from the heat and allow to cool for 15 to 20 minutes.9.Skim off any fat/grease that has formed at the top and discard.10. Pour the mixture into a food processor and process until desired consist-ency is achieved.11.Serve warm or store in an airtight con-tainer, in the refrigerator, until ready to use.

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How to survive in New York City: COMPOSTING!

The Container

New Yorkers and urban dwellers, listen up! Choosing the right container is important. There are plenty of great options in city with cheap price. Don’t worry about odor, you can get rid of odor with a charcoal filter. There are also many stylish choices, such as the attractive ceramic style which comes with a filter so you don’t have to worry about smell. If you choose the container that does not offer air flow though, then you’ll have unwanted odor and infesta-tion before you know what’s hap-pened!

What to compost

You can compost a lot more than you may realize! Any food scraps and leftovers you would normally throw away or put in the garbage disposal such as pizza crusts and takeout noodles can be composted!

- Pasta, rice, bread, cereal- Veggie, fruits, nuts- Egg shells, orange rinds

What NOT to compost

Don’t ever compost the following:

- anything that can’t break down reasonably fast in a small container, like old magazines

- anything with toxic chemicals, like deter-gent, paint, or hair dye

- meat and animal by-products other than milk or cheese. Butter, being fat, takes a long time to break down, and meat will just at-tract rodents and insect infestation. The break-down process going on in your compost bucket can also be hampered by the introduction of meat. Avoid fish, bones, chicken skin – anything that you wouldn’t want your cat getting into probably should not go in the compost. If you’re tossing soup that has chicken broth in it, that’s OK to compost, but NO BONES!

Anything of organic origin is fine, from pits and cores to seeds and skins to liquids and moldy cheese. But you can also compost some unusual things like small paper scraps and receipts, matches, hair, ham-ster cage and ined-ible items!

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The Easiest Urban composting tip!“Vermicomposting!”

This composting tip is basically the easiest way for urban dwellers because this method does not require much time to set up and does not take much space!

What do you need?- Plastic or styrofam box- dirt - mat such as torn-newspaper - sawdust - food waste (Do not use: dairy, meat, fat because rats can be infested. Do use: rice, veggies, fruit peels, etc)- earthworm (Eisenia foetida or Lumbricus rubellas)

Step1: For the base, mix dirt and mat materials altogether and fill 2/3 of box with the mixed base. Pour water about three times of weight of the base into the box. (The mixed base in the box should sustain 75% of moisture!)

Step2:Put worms in the box and smoothly spread them. Worms do not like light, so they naturally get into the mixed base, so don’t you worry about it! Just wait a few minutes!

Step3:For the food waste, do not directly put it into the box. Preserve the food waste well with air through, but not to rotting point. Put well pre-served food waste into the box twice a week. If the box is big enough, then it is good to put food waste in a different area each time. Cover the box with lid that has small holes so air can go through for the worms.

Step4:It’s time to put new base in the box! You can easily repeat the same process as step1, 2, and 3. This process should be repeated every 6 weeks. And what about the mixed base that was already used? Go to the next step!

Step5:Prepare the large plastic bag and pour the used base. For separating the mixed base and worms, just light a flashlight! This will cause worms will gather in one spot. Then, you pour the mixed base that you have already prepared into the box and put worms into the box. Gather the used base! Complete! You have successfully made compost!

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http://www.lovefoodhatewaste.com/recipes

http://www.householdtips.org/kitchen-tips/

http://webecoist.momtastic.com/2009/02/18/how-to-compost-in-an-apartment-or-urban-living-space/

http://blog.naver.com/yesro?Redirect=Log&logNo=120010173111

http://blog.naver.com/sooyoungbabo?Redirect=Log&logNo=20140691597

http://www. growvegetablesindoors.com/ http://www. growvegetablesindoors.com/

http://spoonforkbacon.com/2011/09/boozy-bacon-jam/

http://www.vegetable-gardening-online.com/strawberry-jam-recipe.html

http://www.myrecipes.com/recipe/apricot-fig-chutney-50400000112975/

Citations

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Recipes

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1. Scrambled Eggs with Tomatoes Hui Lin + Chae ....................................... p.

2. Chinese Fried Rice Shuyu + Amy + Isabelle ............................ p.

3. Pasta With Tomato Sauce Luna + HeeSok ....................................... p.

4. Tomato and Zucchini with Mozzarella Shoshana + Steffi ....................................... p.

5. Sundried Tomatoes with Spinach Pasta Carla + Phoebe ....................................... p. 6. Fired Rice with Egg, Spam, Onion, Carrot Kevin + Kayeon ....................................... p.

7. Vegetable Tempura Mania + Taiji ....................................... p.

8. Beef Bimbi Bap Sungho + Selma ....................................... p.

Recipes

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9. Kale Fettucini Alfredo Yumi Kim ....................................... p. 10. NY Grown Salad Stacy + Tess ....................................... p.

11. Carrot Souffle Michelle + Caroline ................................. p.

12. Mashed Cauliflower Chiara + Youri ....................................... p.

13. Carrot Cake with Pink Icing Kira + Sarah ....................................... p.

14. Rosemary Chicken and Salad Arushi + Effat ....................................... p.

15. Carrot Cupcakes with Cream Cheese Icing Junho + Maddie ....................................... p.

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Scramble Eggs with

T mat s Serving Size: 3

Ingredients: - 5 Small Tomatos - 1 Teaspoon Corn Starch - 2 Eggs - 1 Teaspoon Salt - 2 Cloves of Garlic - White Rice - 2 Teaspoon of Sugar

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Process & Directions

Step1: Wash the tomatos clean and cut it into pieces. Be sure to keep the size not too small or too big.

Step2: Then beat two eggs gently until the egg white and egg yoke are mixed together.

Step3: Prepare a mixture of 1 tea-spoon of corn starch and 6 teaspoon of water and 2 cloves of miniced garlic.

Step 4: Pour the egg onto a heated pan with vegetable oil, when the sides of the egg start to crisp, beging scrambling the egg. Now put the scrambled egg aside.

Step 5: Using the same pan, fry the miniced garlic until the edges turn golden brown.

Step7: Then, add in the tomatos.

Step 8: Pour the corn starch mixed with water into the pan and mix it with the tomatos for 3~4 minutes.

Step9: Add 2 teaspoon of sugar and 1 teaspoon of salt. Mix the scrambled egg on the pan. Being available to use only salt!

Add green onions on the top for a finishing touch, and you can serve this dish with white rice.

It’s finished!

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Serving: 2Ingredients:

1 tablespoon salt1 tablespoon oil½ teaspoon pepper3 eggs2 bowls of rice (Preferably rice in the fridge overnight- for more texture)½ a broccoli½ a bell pepper½ a cucumber½ a carrot10 baby shrimps

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Directions

1. Wash the vegetables2. Chop the broccoli, bell pepper and cucumber into little cubes3. Cut the tail off the shrimps4. Boil the carrots & broccoli in hot water with oil & salt for 5 minutes5. Beat the eggs, and add salt6. Fry the rice with oil 7. Add the eggs to the rice and stir well (5 minutes)8. Add rest of the vegetables & shrimps to the rice9. Add peppers & salt (if needed)10. Mix occasionally until cooked (about 5 minutes)

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homemade pasta with tomato sauce

ingredients

7 plum tomatoes2 tablespoons olive oil1 onion, 1 green pepper, 4 garlic clove.1 tablespoon sugar1 tablespoon seasaltpasta for 2 people

chop the tomatoes, onions, green papper and garlic.

score tomato skins and put in boiling water for 30 sec, then put tomato in cold water and peel off tomato’s skins.

direction 1 direction 2

it’s homemade !By Luna and HeeSeok

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direction 4

Put the toma-toes into the pot and cook them for 50 minutes.

put olive oil into a pot with chopped galic, chopped onion, and chopped pep-per. THEN fry for 40 secs.

direction 3

direction 5

put pasta into the boiling water and cook for 9 mins. Then put on a plate.

Finally, put the tomato sauce onto the pasta.

Enjoy!

complete !

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What’s Going Into Your Stomach:

2 cups vegettable broth12 sun-dried toma-toes*1 box of desired pasta1 tablespoon olive oil1 clove garlic, minced; or buy it pre-minced1 handful fresh spin-ach, rinsed and torn into bite-size pieces for easy consumption1/4 cup grated Parme-san cheese

*These can either be store bought or follow our recipe for you to make your own batch.

Spinach and Sun Dried Tomato PastaCarla Cassataro & Phoebe Feng

Follow Our Lead:

1. Coarsely chop the the sun dried tomatoes into bite size pieces. 2. In a smal saucepan, bring 1 cup of vegetable broth to a boil. Place the sun-dried tomatoes in the broth and cook for 15 minutes, or until the tomatoes absorb all the vegetable broth. While the tomatoes are absorbing the liquid, bring a large pot of lightly salted water to a boil. Plac the pasta in the pot and cook for 9 to 12 minutes or until al dente. Drain.3. Rince and tear spinach into bite-sized pieces.4. Heat the olive oil and saute the garlic for 1 minute, until tender.5. Mix in the spinach and cook until almost wilted. Pour in the other cup of vegetable broth and stir in the chopped sun-dried tomato mixture. Continue cooking for 2 min-utes or until heatted through.6. In a large bowl, toss the cooked pasta with the spinch and tomato mixture. Sprinkle desired amount of Parme-san cheese ontop and server.7. Devour and annihilate the meal

This recipe is perfect for all seasons; if it’s hot out, let the pasta chill in the refridgerator. If cold out, eat the pasta freshly made. It’s also very conve-nient. It’s easy to pack for school or work.

Eaten at: Lunchtime or DinnertimeMakes 4 servings

Additional Suggestions:A simple green salad or a few slices of warm toasted bread makes a good accompaniment.Adding mushrooms, eggplants, or any other desired vegetables makes the pasta even healthier.

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Using the Oven:[More convenient for City Dwellers]This process cuts down the time involved in making sun-dried tomatoes.

Prep Time: 15 minutesCook Time: 6 hoursTotal Time: 6 hours, 15 minutesYield: 2 cupsIngredients:5 pounds (2.5 kg) Roma (oval) tomatoesFine sea salt

Directions:Preheat oven to 200 degrees F. Remove the oven racks. Discard the stem ends of the tomatoes and halve each lengthwise. Ar-range the tomatoes, cut side up, on cake racks set on the oven racks. Do not allow the tomatoes to touch one another. Sprinkle lightly with salt. Place in the oven and bake until the tomatoes are shriveled and feel dry, anywhere from 6 to 12 hours. Check the tomatoes from time to time: They should remain rather flex-ible, not at all brittle. Once dried, remove the tomatoes from the oven and allow them to thoroughly cool on cake racks. (Smaller tomatoes will dry more quickly than larger ones. Remove each tomato from the oven as it is dried.)

Transfer the tomatoes to zipper-lock bags. The tomatoes will last indefinitely.

http://homecooking.about.com/od/vegetablerecipes/r/blv55.htm http://homecooking.about.com/od/howtocookvegetables/a/sundriedrecipe.htm

Homemade Sun-Dried TomatoesFor the Regular Sun Dried Process:Directions:Begin with the batch of desired tomatoes; many prefer using Roma tomatoes as there are less seeds and a higher ration of flesh but any type is acceptable, including the cherry varieties.Tip: Choose tomatoes of similar size so they dry at the same rate.Simply slice the tomatoes in half and place on tray.Lightly sprinkle with salt and optional herbs, and place in the hot sun until dry. Tip: Depending on your weather conditions, this could take any-where from four days to two weeks. You’ll want to cover them with cheesecloth, raised so it does not touch the tomatoes, to keep out any critters and provide proper ventilation. You will also need to bring them in during the night, otherwise the evening dew will undo your drying process.

**Plan on 10 standard tomatoes to get one ounce of dried tomatoes.

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炒饭チャーハン

볶음밥FRIED RICE W/ EGG + SPAM + ONION + CARROT

1 2

5 6

CUT THE SPAM, ONION, AND CARROT INTO SMALL CUBES OR CHUNKS.

ADD THE DICED INGREDIENTS INTO A PAN WITH SOME VEGETABLE OIL.

ADD THE EGGS TO THE FRYING PAN AND COOK UNTIL SCRAMBLED.

STIR THE RICE INTO THE PAN AND MIX ALL OF THE INGREDIENTS.

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3 4

8

PAN FRY THE MIX AND THEN TURN THE STOVE TO LOW HEAT. CRACK EGGS AND GENTLY BEAT

UNTIL WELL -MIXED.

ADD SOME SALT. SPRINKLE SESAME SEEDS ON TOP OF THE RICE IF DESIRED.

7

INGREDIENTS:(1 SERVING)

- 2 CUPS WHITE RICE- 3 EGGS- ¼ CAN SPAM- ½ ONION- 1 CARROT- 1 TBSP SESAME OIL- 3 TSP SALT- PINCH SESAME SEEDS

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VEGETABLE TEMPURAPrep time : 15minutes Cook time : 20minutes

(2 Servings)

I N G R E D I E N T S

VEGETABLES Broccoli Zucchini Green Beans Carrots Asparagus BATTER 1 cup all purpose flour 1 cup cold water 1 egg 6 ice cubes 1/4 teaspoon salt 1 tablespoon cornstarch (optional)

Dipping Sauce 1/2 cup soy sauce 2 tablespoon lemon juice 1 tablespoon grated radish

Others Vegetable oil

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1: Cut vegetables to desired shape and length. Set aside.

2 : B A T T E R

Add egg and cold water to flour.

Key 1: Do not over-mix the batter as it will become glutinous and prevent the tempura from becoming crispy. Key 2: Keep the batter cold. The colder the batter is, the crispier the tempura becomes.

Gently stir, then add ice cubes.

In a skillet, heat 1 inch of vegetable oil to 337°F. You may check the temperature with the chopsticks, the oil is ready when small bubbles start forming around them.

Dip vegetables into batter to coat and gently place them in the pan. Fry until golden brown.

3. F R Y I N G

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Bibimbapby Sungho Kim & Haoer Zheng (Selma)

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Serving size : 2 people Carrots, julienned* 1/2 White riceCucumber, julienned 1/2 GarlicZucchini 1/2 Chili pepper pasteBeets 2 Sesame oilSpicy pepper 1-2 Soy sauceBeef 100g EdamameSpinach 100g

Ingredients

Direction

Step 7 & 8

Cook the white rice

Julien both the cucumber and carrot, slice the zucchini, beets and beef then chop the spicy peppers.

Steam and peel the edamames. Set aside.

While the rice is simmering, marinate the sliced beef in soy sauce, with chopped spicy peppers, sugar, garlic and pepper. Set aside.

Sauté the sliced zucchini and julienned carrot with butter, salt, and pepper.

stir fry the beef on preheated pan with butter.

After all the ingredients have been properly prepared, plate the rice in the center and arrange the vegetables and beef to your liking.

Finally, Top with some chili pepper paste and drizzle with sesame oil for taste.

Delicious Tip - Use fried chili pepper souce for better taste. How to make - Fry chili pepper paste with minced beef and onion.

1.

2.

3.

4.

5.

6.

7.

8.

Step 2

Step 4 & 6

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KaleFetuccineAlfredo

By Yumi Kim

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Cooking Time: 40 min

Salt 1 teaspoonOlive Oil 2 dropsFettuccine 56gMilk 1 1/2 cupHeavy Cream 1 cupWashed Kale 1~2 leavesChopped Carrots 1/2Chopped Onion 1/4Sliced Chicken Breast 4g

1. boil fetuccini with drops of olive oil and salt for 8 min & drain water after boiling 2. blend kale, milk &

heavy cream

3. chop some onion and carrots,then stir fry until soft. Add chicken to the vegetable and cookuntil it becomes white

4. when chicken is cooked, add pasta then the kalesauce

5. Simmer for about 10 minuntil the sauce dries. Stir whilesimmering

Serve!

*tips: You can substitutethe kale withother vegetableslike carrots.

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A New York Grown SaladBy Tess Doud and Stacey Kim

“To Make a good salad is to be a brilliant diplomatist- the problem is entirely the same in both cases. To know how much oil one must mix with one’s

vinegar.” - Oscar Wilde

INGREDIENTS:

[HINT]: Cut the recipe in half for a personal size salad

1 Zucchini (thinly sliced)1 Bulb of Fennel (thinly sliced)

1 Beet (thinly sliced)

[HINT]: Use a mandolin to quickly, and evenly, slice the veggies.

1/3 cup Minced Dill1/4 cup Lemon Juice (about 2 Lemons worth)

1/3 cup Extra Virgin Olive Oil1 pinch of Salt

4 Handfuls of Arugula 1 can Chickpeas

1/4 cup Balsamic Vinegar1 teaspoon Honey

1/3 cup Feta Cheese

[Serves 2 to 4 people]Prep Time: 1 hour and 10 minutes

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[1]. Rinse the fennel, zucchini and beet and then thnily slice each using a sharpe knife or mandolin. The thinner, the better.

[2]. Rinse dill, and mince.

[3]. Mix 1 tablespoon of the olive oil, the lemon juice, salt, and the minced dill together in a small bowl. Once mixed, add the thinly sliced fennel, beet and zucchini.

[4]. Cover the vegetables in the small bowl with plastic wrap and let the sit in the refridgerator and marinate for 40-60 minutes.

[5]. When you are ready to serve, rinse the arugula and put it in the bowl. Top with the previously marinated vegetables and drizzle the remaining lemon, dill mixture on top of the arugula.

[6]. Rinse the desired amount of chickpeas, and toss them into the salad.

[7]. For the dressing, combine the remaining olive oil, balsamic vinegar and honey in a small bowl, and drizzle over the top of the prepared salad.

[8]. Top with the desired amount of feta cheese, and pepper.

[HINT]: Add chicken for protein to create a full meal.

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Carrot Soufflé From: Isadora Made by: Michelle & Caroline

Prep time: 35 minutes Cook time: 45 minutes

Ingredients:

2 pounds carrots, chopped or shredded

½ cup butter, melted

¾ cup white sugar

3 tablespoons all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla extract

1 teaspoon cinnamon

3 eggs, beaten

Yields 6 servings.

Sugar

Flour

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Carrot Soufflé Steps:

1. Preheat oven to 350 degrees Fahrenheit.

2. Fill a large pot with water and some salt and bring to a boil. Once boiling, add the carrots and cook in water until softened, about 20 minutes or so. Drain the water, and mash the carrots. 3. Place the carrots in a mixing bowl and add the melted butter, sugar, flour, baking powder, vanilla extract, and eggs. Mix well. 4. Pour mixture into a 9x9 baking dish and bake in oven for 45 minutes.

Tip: Keep the souffle in the oven for an extra 10-15 minutes to get a more caramelized effect.

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SWEET&SPICY  GREEN  BEANS

By R

ac

he

l K

wo

n a

nd

Ze

hra

Na

qvi

- 3/4 lb green beans, trimmed

- tsp olive oil

-1 clove garlic, minced

- 1 shallot, minced

- tbsp honey

- 1/2 cup crushed almonds

- tsp soy sauce

- pinch of salt

Vegan

Anti-

Oxidants

Fiber

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5. Pour the olive oil in another

Then add the green beans, honey, and soy sauce. Sauté for another 5 minutes. 6. Enjoy your perfect balance of sweet and spicy!

Preparation:1. Bring a pot of water to a boil. Make sure you throw in a pinch of salt before-hand.2. Add the green beans to the boiling water. Let them cook for about 2 minutes.3. Remove the green beans and cold shock them in a bowl of ice water for a few minutes. This will “blanche” the green beans to keep the crunch. Remove them from the ice water and lay them on a paper towel to dry.4. In another bowl, mix to-gether the garlic, shallots,

Make sure you mix it

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Cinnamon Carrot Cupcakes

SERVING SIZE

12 servings

TOOLS

2 cupcake tins, 6 cupcakes per tin

1 pack of cupcake papers, enough for 12

1 large bowl

Measuring cups and spoons

1 mixing spoon

Vegetable peeler

Electric mixer

INGREDIENTS1 cup of all-purpose flour

1 cup of sugar

1 teaspoon of baking soda

1 teaspoon of ground cinnamon

1/2 teaspoon of salt

2 eggs

3/4 cup of vegetable oil

1 1/2 cups of grated carrots

1 carton of heavy whipping cream

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DIRECTIONS

Preheat oven to 350 °F. Place cupcake holders in the cupcake tins.

In a bowl combine all dry ingredients (flour, sugar, baking soda, salt and cinnamon). Add all wet ingredients to the mix (eggs and vegetable oil). Mix until well blended.

Pour the batter in to the cupcake tins and holders. Place in the oven for approximately twenty minutes. Remove from the oven and let stand for fifteen to twenty minutes.

For the fresh cream, pour the heavy whipping cream into an electric mixer. Beat whipping cream until there are stiff peaks. Pour into a container and distribute evenly over the

cupcakes. Enjoy!

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Urban Wildlife

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The City BeekeeperBy Tess Doud

Bees are found in urban settings like New York City, where the word “nature” isn’t always the first to come to mind, but natural beehives hide throughout the city in parks, and manmade hives have been created in com-munity gardens, small personal gardens and on rooftops. These special insects have many benefits that are obvious, like the by-products of honey and beeswax that can be made into many different products and enjoyed and sold. The more important benefit from beekeeping is the nourish-ing of their co-dependent relationship with plants; the plants feed the bees with their nectar, and the bees in turn spread the plant’s pollen wherever they travel creating adaptations of plants to further evolution and the growth of agriculture.1

Although wild bees can be found in New York City, there are environmental factors that jeopardize the survival of the colonies when they are left to fend for themselves. Because of the scarcity of plants in an urban setting, there is not always a readily available supply of nectar waiting for bees to feed on. This problem, in combination with Colony Collapse Disorder, which is causing a large disappearance of bees for an unknown reason, has resulted in associations like the New York City Beekeepers Association intervening and creat-ing manmade stable environments to ensure the survival of the colonies.2

Up until March of 2010, bees wereon the list of wild and dangerousanimals that were illegal to keep as pets in the state of New York. Beekee-ping, although done by many people before the law changed, could result in a fine of up to $2000, making it a somewhat risky hobby to persue.3 Now bees are no longer seen as harmful animals and “the regulations are about as minimal as one could have,” says Jim Fischer, the head of the Gotham City Bees Co-op.4

Most people are scared of bees, and probably would never consi- der becoming a beekeeper. However, it is easier, cheaper and safer than one might first make it out to be, so really, anyone can do it! Organizations like The NYC Bee Keep-ers Association and the Gotham City Bees Co-op operate within the five boroughs to provided indi-viduals with the opportunity to become part of the tight knit community of urban beekeepers. They offer classes to learn the basics of caring for a colony of bees with tips on creating a harmonious relationship with the sometimes scary insect. The founder of NYC Bee Keepers Association said in a NY Times article, “the real danger is the skewed public perception of the danger of honeybees.”5

They also provide already set up hives to inter-ested people that have access to an accommodat-ing rooftop or outdoor space that can become a future urban home for the bee colonies.6 These organizations act as families, not only do they teach new keepers, but they continue to help eve-ryone else in the association to ensure a diverse and healthy community of beehives throughout the five boroughs.7

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Although most people re- joiced at the legalization of beekeeping, there were some people who remained reluctant and expressed concerns, some of which were even from beekeepers themselves. One veteran keeper, David Graves believes that “only profes-sional beekeepers should be authorized in New York”.8 With more and more young people becom-ing interested in beekeeping since the legalization it is important that organizations like the New York City’s Beekeeping Association continue to offer classes to ensure that everyone can become a “professional” and not endanger themselves or anyone else.9

At first, having your very own colony of bees might appeal to one because of the obvious personal benefits (pollen, beeswax, honey, etc.) however, Jim Fischer of Gotham City’s Bee Co-op says “beekeeing and urban farming is a fine hobby, but it cannot become ‘a living’ for anyone at current yield rates”.10

Local honey stand at the Union Square Market.

It is important that we take this new popularity of beekeeping and propel it forward to look at it ina bigger picture, in terms of the envi-ronment, instead of individually using it to make a profit. That aspect of beekeeing should be the additional benefit for doing something tohelp agriculture on a larger scale. A ex-New Yorker beekeeper echoes these ideas by saying, “ I’m not looking to produce honey. I raise bees for the pleasure and to preserve the species which today is in danger because of the use of pesticides, monoculture and certainly due to the beekeepers who exploit the bee in an industrial manner.” 11 It is now more important than ever that the bee popula-tion be protected and rejuvenated, so that they can help sustain the large yield rates of agriculture that the world needs. Caring for a bee colony helps you on a personal scale or increasing the fertility of your own garden, while simultaneously helping to fill a hole that is growing ever larger in the ecosystem of New York City, and the world.

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Native PlantsBy Yumi Kim

Wildflowers were very abundant in NYC. During the 16th and 17th centuries, Europeans were drawn to NYC to trade otter, mink, muskrat, and beaver furs. During the 18th century, as more and more people came to NYC, many of the species of wildlife retreated. Central Park, the first public park in America, was created because the city was afraid that people would soon have no access to nature. Invasive plants expanded as more im-migrants arrived to the city.13

Researches suggest that native plants are four times more attractive to native bees than exotic flowers.14 Because native plants are well adapted to the growing conditions and can survive with minimum attention, native plants should be the first choice to help our native bees.However, there are also many other non native plants that support bees and vice versa.

Crops that are pollinated by bumble bees.15

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How to grow tomatoes in the garden?

Tomatoes need sunlight to grow, so it’s the best to find an area in the garden that is sunny. It is also necessary to give enough spaces for several tomato plants to grow. There should be 24 - 30 inches of space between the plants.Tight space restricts air flow and becomes a problem when disease outbreaks. Although tomatoes grow in all different soil, in order to get bigger and healthier tomatoes, adding compost to the soil is very crucial. Composting can be done by letting organic waste to decompose in the soil. Organic wastes are the fish bones and fruits and vegeta-bles. Only plant tomatoes when it is warm outside. You can pick the tomatoes when they become red and prepare some food with them. You can simply make soup, juicy, or simply add tomatoes to your salad.16

You can support bees not only by planting bee- friendly plants like tomatoes in your garden, but also by going to apple orchards. Best time to go apple picking is from mid-August to late October. There are many different kinds of apples found in an orchard. It is also cheaper way to buy apples.17 The list below are the orchards in New York City.

Maskers Orchard, Warwick, NYhttp://www.maskers.com/

Outhouse Orchards, North Salem, NYhttp://www.outhouseorchards.info/

Fishkill Farms, Fishkill, NYhttp://www.fishkillfarms.com/pickyourown.html

Jenkins & Luekin Orchards, New Paltz, NYhttp://www.jlorchards.com/

Wilkens Fruit & Fir Farm, Yorktown Heights, NYhttp://www.wilkensfarm.com/

Meadowbrook Farm, Wappinger, NYhttp://www.meadowbrookfarm.org/

More than 30% of the native plants in New York City has already been lost due to urban develop-ment. Through native plants, better ecosystems and biodiversity can be achieved than through invasive species. NYC Wildflower Week is an an-nual free event that lasts for a week.It was created in 2008, and it showcases 53,000 acres of open space and 778 native plants in NYC’s 5 boroughs. It is one of the ways to see what are native to the city. Following are some of the native flowers that could be seen at this event.18

Downy yellow violet

Bloodroot

Dutchman’s breeches

Wild indigo

Big- leaf lupine

Golden alexanders

Switch grass

Virginia bluebells

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Native TurtlesBy Selma Zheng

When one thinks of New York City, the turtle is not exactly the first to come to mind, but statistics show that there are actually over 18 species of turtle native to the city.19 Although turtles appear to be an insignificant necessity to the city’s natural balance, they are great contributors to the city’s agricultural movement and to New York’s water condi-tion.

The turtle’s main necessity for surviving is the water condition and temperature, many factors can easily disrupt their delicate living condition. The turtles generally need plenty of sun for basking and nesting. However, more plants such as the purple loostrife and the water reed are thriving in the same area blocking the sunlight and warmth turtles need. Over the past 30 years, the decline of agriculture in New York City has affected the availability of wetlands.20 Some species na-tive to these wetlands such as the bog turtles has lost half of its population. Agricultural runoffs caused by the decline in planta-tions can lead to toxic water conditions, this can also lead to sprouting of weeds which releases harmful chemicals and disrupt the wetland hydrology.21

Certain species of turtle can improve planta-tion conditions and increase prosperity. Sea based turtles such as the leather back and also know as the lute turtle carry an important job of transferring nutrition from the sea to nutrient poor coastal and inshore habitats.22 They are the only specie that car-ries the job of transferring these important nutrients, if the leatherback turtle becomes extinct then the soil of these farm lands that rely on these sea nutrients will fail to prosper.

For such a small creature the turtle is incred-ibly important to New York City, although there are 18 native species 11 of them are either threatened or endangered.23 The turtle has a huge impact on the city’s agriculture movement and we need to take action to make sure they are protected.

There are numerous organizations in New York City that is making a cause to save the turtles. There is the Turtle Rescue of Long Island.24 The New York Tortoise Society. Snapper active in February, a festival dedi-cated to the most popular specie native to New York, the snapping turtles.25

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LET’S GET INTIMATE!

In an urban environment like New York City it may seem like the only place to see a turtle is in a pet store or, on the street sides of Chinatown. We do not get to see turtles in their most natural environment. Recently, however, Central park installed a man made pond called the Turtle Pond it is home to five different species of turtles, the pond was originally filled by former turtle owners. Since then the turtles have reproduced and grown in numbers.26 The pond stretches between 79th and 80th street, from the foot of the Belvedere Castle. This section is one of the quiet zones in central park which means people must turn off their cell phones when they enter this zone. This pond is not only home to turtles but also different types of birds, fish, and dragonflies.

On a sunny day take a relaxing and refresh-ing stroll around this pond or have lunch on a nearby bench while enjoying the beautiful landscape. The pond allows visitors to inter-act with the wildlife without interfering with their daily life.

Mikul, Bobby. Turtle Pond. N.d. Public Domain Pictures.27

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1. Kevin J. Hackett, post to Agricultural Research Service- USDA Web forum, March 2004, http://www.ars.usda.gov/is/ar/archive/mar04/form0304.pdf.2. New York City Beekeepers Association, post to Facebook Web forum, September 2011, http://https://www.facebook.com/pages/New-York-City-Beekeepers-Association/49010838935?sk= hotos.3. Mireya Navarro, “Bees in the City? New York May Let the Hives Come Out of Hiding ,” New York Times, March 14, 2010.4. Jim Fischer (Gotham City’s Bees Co-op), “The New School Project,” e-mail message to Tess Doud, February 29, 2012.5. Mireya Navarro6. “Host a Hive,” New York City Beekeepers Association , http://www.nyc-bees.org/hosting.html.7. Eric Tourneret, “New York City,” The Bee Photographer, http://www.thehoneygatherers.com/ html/photolibrary22.html.8. ibid9. ibid10.Jim Fischer11. Eric Tourneret12. Jeffrey Adams, Look Around New York City , ed. Lisa Paschall (Naola Gersten-Woolf), 1-4, http:// www.nycaudubon.org/pdf/Threatened.pdf.

13. http://www.nycaudubon.org/pdf/Threatened.pdf14. http://gardening.about.com/od/attractingwildlife/a/Bee_Plants.htm15. http://www.bumblebee.org/economic.htm16. http://www.rtdarch.com/17. http://www.pickyourown.org/applepicking.htm18. http://nycwildflowerweek.org/why_wildflowers.html

19. ”Dawn Ford and Glenn Johnson. “Turtles of New York.” Environmental Science and Forestry. N.p., n.d. Web. 1 Mar. 2012. <http://www.esf.edu/pubprog/ brochure/turtle/turtles.htm>. 20. ”A Landowner Incentive Program Habitat Protection Project.” Department of Environmental Conservation. N.p., n.d. Web. 1 Mar. 2012. <http://www.dec.ny.gov/pubs/48707.html>. 21. ”Information About Sea Turtles, Their Habitats and Threats to Their Survival.” Sea Turtle Conservancy. N.p., n.d. Web. 1 Mar. 2012. <http://www.conserveturtles.org/seaturtleinformation.php>. 22. ibid23. “Dawn Ford and Glenn Johnson”24. Turtle Rescue of Long Island. N.p., n.d. Web. 1 Mar. 2012. <http://turtlerescues.com/>. 25. “Snapper Active in February.” The New York Turtle and Tortoise Society. N.p., n.d. Web. 1 Mar. 2012. <http://nytts.org/index.html>. 26. “Turtle Pond.” Central Park Concervancy. N.p., n.d. Web. 1 Mar. 2012. <http://www.centralparknyc.org/visit/things-to-see/great-lawn/ turtle-pond.html>. 27. Mikul, Bobby. Turtle Pond. N.d. Public Domain Pictures. N.p., n.d. Web. 1 Mar. 2012. <http://www.publicdomainpictures.net/ view-image.php?image=6716&picture=turtle-pond&large=1>.

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HistoryH

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Crops from Colonial New York (1609-1692)

Colonial New York

- New York was named New Netherland by the Dutch settlers- In 1664 the English conquered New Netherland- After the conquer, farmers raised cattles and grew crops to support their families- Farmers formed a community which allowed trading

Crops that were grown included:

- corn, oats, barley, wheat, cabbage, leeks, onions, carrots, pumpkins, gourds, squash, flax, hops, beans, sage, rosemary, and mint

- corn (main crop for almost every farm) planted on hillside- corn allow resources to plant beans- on the base, squash is plantedbecause of the leaves, beans can grow in a better condition- mostly men’s job

- late fall crops. planted right before winter- harvested in May- when harvested, they were tied into bundles and dried- after crops are dry, it was taken to a local mill and was grounded into flour

- these plants were mostly women’s job because it could be planted near the house in a little kitchen garden- herbs such as and were grown as well

- the main drinks in early New York was beer made with hops and barley and cider made with apple- apples were also a food and a crop to make cider vinegar- apples were harvested in August and September

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Changes in New York City

The world is constantly developing and changing in a very fast motion. Especially in the food production and distribution which supported the Industrial Revolution, the economic growth, and in urbanization. For example, in the development in agriculture through pesticides and mechanization, the amount of Americans in farming diminished from 24 percent to 1.5 percent from 1930’s to 2002.

The food policies have changed over time to support the evolution and economic growth of societies. However, we are constantly faced with the challenge of change. New York City, on the other hand, known for stimulating food economy and working well with loacl and regional businesses, still needs to develop and meet its food system.

This is the more sustainable food policy proposed by the city council speaker, Christine C. Quinn. It supports the economy and the improvement of the population’s health:

I. Agricultural Production- to support regional farmers, increase regional food linkages, and increase urban food production

II. Processing- to develop the growth and employment in the food manufacturing sector

III. Distribution- to improve in food distribution channels into and within the city

IV. Consumption- to create a healthy environment by serving fresh food to New Yorkers regardless of the areas

V. Post-Consumption- to decrease waste by reducing and recapturing wastes3

Farms in New York State4 New York City Farmers Market5

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Food Poverty in New York

New York is known for being the city that never sleeps, with its one-of-a-kind museums, shops, Broadway shows and other cultural activities. For these reasons, when thinking about the city, its social problems are barely the first thing that comes to mind. Many people do not know that New York City, one of the richest cities in the world, faces great difficulty in ending food poverty and hunger. Throughout the five boroughs that make up the city (Manhattan, The Bronx, Queens, Brooklyn and Staten Island), around 1.4 million people depend on soup kitchens and food pantries. Out of these people, the great majority are women, children, people with disabilities and the working poor. With an astounding increase of 60% since 2003, 2.9 million New Yorkers face great difficulty on supplying food for themselves.

The main causes for these difficulties are unemployment, health and health insurance issues, and low wages. Many New Yorkers find themselves having to choose between paying their bills or providing food for their families. To make things worse, grocery prices are progressively increasing, making the lives of these New Yorkers even more difficult.

The more than 3 million people that live in low-income neighborhoods deal with a serious problem: the absence of healthy and affordable food. The dominance of unhealthy, low-cost food chains in such neighborhoods is one of the main causes of the high concentration of diet related conditions, such as obesity, diabetes and hypertension.

WHAT YOU CAN DO TO HELP: New York City’s food bank aims to end food poverty in the five boroughs. You can help them accomplish their goal by donating money, food, or even volunteering! To learn more about them, go to their website: www.foodbanknyc.org.6

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Important food poverty facts in NYC:

- More than 1.5 million New Yorkers live under the “federal poverty level”, which is about $18,000 per year for a family of 3 people.

- More than 3 million New Yorkers live under 200% of the “federal poverty level” (about $36,000 per year for a family of 3).

- More than 3/4 (77%) of New Yorkers that depend on soup kitchens/pantries earn less than the “federal poverty level”,

- 96% earn less than 200% of the poverty level.

- 92% of New York families that go to soup kitchens/pantries earn less than $25,000 per year,

- 59% earn less than $10,000 per year,

- 29% earn less than $5,000 per year.

- The average salary of employed New York families that depend on soup kitchens/pantries is $1,507 per month.

- More than 1/3 (37%) of employed families in New York have difficulties affording food.

- 21% (more tha one out of every five) New Yorkers that depend on soup kitchens/pantries do not have health insurance.

- 21% of residents that access food kitchens/pantries have been diagnosed with asthma,

- 20% with diabetes,

- 10% with heart disease.

disease- 22% of families that depend on soup kitchens/pantires are forced to choose between

paying for their medical treatments/medicine and their food.7

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Eat Color: Greenmarkets All Year Round

YEAR ROUNDLocations: 4 South Street / Broadway and Battery Place / E 7th & Ave A / W 12 & 8 Ave /E 17 St & Broadway / E 47 St & 2 Ave / W 66 & Columbus / W 78 & 81 St / 42 St & 8 Ave (inside bus terminal) / E 82 St - 1st & York Ave / Isham St - Seaman & Cooper

MAY - DECEMBERLocations: Cedar St - Broadway & Church / South End Ave at Liberty St / E 10 & 2 Ave / Greenwich & Chambers / W 57 & 9 Ave / Broadway & Chambers

JUNE - NOVEMBERLocations: 14 St & Ave A / 1st St - E 92 & E 93 St / E 99 St - Madison & Park Ave / 168 St & Ft. Washington / W 175 & Broadway

JULY - SEPTEMBERLocations: Rockefeller Plaza - 50 St / 9 Ave - 16 & 17 St / Grand Ave - Pitt St & Abraham Pl.6

Year RoundMay - DecemberJune - NovemberJuly - September

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Eat Color: Benefits from Rainbow Fruits and Vegetables Fiber Helps digestion, descreses risk of heart disease.

Folic Acid / Folate May reduce a woman’s risk of having a child with brain or spinal cord defect.

Potassium Helps maintain a healthy blood pressure.7

Vitamin A Keeps eyes and skin healty, helps to protect against infections.8

Vitamin C Helps heal cuts and wounds, keeps teeth and gums healthy.9

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1 Mason, Michael. “Types of Crops in Colonial New York.” April 13, 2011. <http://www.ehow.com/info_8220511_types-crops-colonial-new-york.html>

2 Alton, Georgia. “About Colonial Farms in New York.” <http://www.ehow.com/about_5282612_colonial-farms-new-york.html>

3 The New York City Council. “A Vision to Improve NYC’s Food System.” November 22, 2010. <http://council.nyc.gov/html/releases/11_22_10_foodworks.shtml>

4 USDA (United States Department of Agriculture) NYS Agricultural Census. 1900-2007. <http://council.nyc.gov/html/food/files/foodworks_fullreport_11_22_10.pdf>

5 NYS Dept. of Agriculture and Markets. <http://council.nyc.gov/html/food/files/foodworks_fullreport_11_22_10.pdf>

6 Food Bank New York City. “Food Poverty in New York.” <http://www.foodbanknyc.org/food-poverty-in-nyc>

7 Food Bank New York City. “Contributors to Food Poverty.” <http://www.foodbanknyc.org/food-poverty-in-nyc/contributors-to-food-poverty>

8 Grow NYC. “Our Markerts.” <http://www.grownyc.org/ourmarkets>

9 Fruits & Veggies - More Matter. “Fruit and Vegetable Benefits.” <http://www.fruitsandveggiesmatter.gov/benefits/>

10 USDA (United States Department of Agriculture). “Food and Nutrition Information Centre.” <http://fnic.nal.usda.gov>

11 Harvard School of Public Health. The Nutrition Source. “Vegetables and Fruits: Get Plenty Every Day.” <http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vegetables-full-story/index.html#Vision>

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Fun and Play

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Farmers Market Scavenger Hunt:By Shoshana

The object of this activity is to experience the delicious vegetables near you. Break

up into groups of three and go to the nearest farmers market (for example the one

in Union Square). Find at least five of the listed vegetables and make sure to take

a picture of at least one team member sampling each one. Whoever finds the most

vegetables first wins.

Vegetables:

Zuchini

Tomatoes

Cucumber

Carrot

Pepper

Squash

As you take part in this activity keep in mind what works and what does not work.

Then based on this process create your own scavenger hunt for others to try. You

can visit other types of stands in the farmers market to include in your own hunt. For

example perhaps you could create a theme based on all of the fresh bread that is

sold. Have the partakers sample and identify different bread types but the way they

should do that is up to you. Have fun!

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Improve the neighborhood near you! Add to a garden with in your community

and plant all different types of seeds. Record the results over a few months and

document your findings. What works well in certain seasons? Which type of seed

yields the most product? Take many pictures and scrapbook the experience to

share with your friends! Scrapbooks are a very popular item of interest and you may

submit it to be published!

Did you know? Fun Fact: Scrapbooking is considered the third most popular craft in

the country!

For those of you who are crafty:Try this Local Garden Project!

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Visit Prospect Park and pick up plastic bags or anything you might be able to repurpose!

Project 1: If you or anyone in your family knows how to knit or crochet, you can simply replace the yarn with strips of plastic from the bags you collected. You can also try painting the strips of plastic to make a nice effect on the item you choose to make by crocheting.

Project 2: You can also try collecting bags from either picking up litter, or by simply gathering the bags from your ordinary shopping. Once you have a variety of bags, you can fold them into squares, one by one. Next, begin sewing the squares together and eventually you will have a quilt!

REDUCE, REUSE, AND RECYCLE

Reduce:

Turn the lights off when you’re not in the room! You’re saving energy this way.

Use a water-saving showerhead in your bathroom. This minimizes the amount of water you use, saving money, and energy!

Reuse:

Reuse bags that you accumulate in your house, and repurpose them.

Reuse your canteens, rather than buy a new bottle each time.

Recycle:

Bring your old clothes to the local Salva-tion Army, or thrift store! This lets your clothes start a new life with a new owner, without producing any waste!

Keep a separate bin for recycling in your house. Separate the glass, plastic, and com-post so that some of your waste can be put in the right place after its taken away each week.

Activities 2, 4

by Sarah Wood

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CARBONFOOTPRINTCITYFARMENVIRONMENTEPAFARMERSMARKETFRESHGROWHARVESTLOCALNATURALORGANICPESTICIDESPROJECTEATSRECYCLEREDUCEREUSESEASONSUSTAINABILITYTERRACYCLEURBANHORTICULTUREVEGETABLE

ACROSS 3--Try to reduce your carbon_______. 5--The Union Square ____ _____ is opened Monday, Wednesday, Friday, Saturday6--This kind of produce does not come from far away lands 7--Organic fruits and veggies do not contain these 8--Cultivation in a city. 9--To make something new from “trash” 10--8,391,881 people live here

DOWN 1--EPA stands for ____ ____ Agency 2--The color that represents sustainability 4--Characteristic of, pertaining to, or derived from living organisms

Word Search & Crossword 1By Chiara

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Meeting Laura Sansoneby Kira

I sat down for an Interview with Parsons professor and natural dye specialist Laura Sansone. Get inspired by her truly resourceful and progressive take on re-thinking the conventions of using dyes.

> Did you see your transition to sustainable materials as a natural progression in your work or a change that was essential because of circumstances?

< It was essential to do, but I was always working with ideas that were revolved around recycling. I was always thinking about how to make the production of my work environmentally better, but I was very interested in thinking not only about environmental concerns but also socio-economic concerns relative to product and textile design.

> Have you been supported by artists with a similar sense of awareness of the need to shift to sustainable materials?

< I’ve definitely had interests from other artists..

> Are there a lot of artists working in that direction?

< Oh absolutely, there’s a huge awareness about that.

> How is your work affected by the restrictions in the materials?

< There are restrictions. I’m very involved in natural dying but I’m also using materials that I can find locally and that’s a challenge, to be limited to only materials you can find locally. Right now I’m working with a lot of local fiber farms and they produce wool, alpaca, and llama hair.. So there’s somewhat of a limitation. I’ve also been trying to use dyes that come from a lot of plants and flowers.

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> That’s awesome.

< It’s great, but there’s a limitation anyway to natural dyes: you don’t get the same saturation that you get with chemical dyes.. it’s just different. There’s even less of a variety of colors to choose from with natural materials, but I’m putting together a library for sure. But there are limitations.

> Anything else about what kind of promise is in this direction of sustainability and recycling waste?

< Natural dyes have been used for thousands of years. For a very long time. When you think about, historically, synthetic dyes are pretty recent. But I think that there’s a lot of potential to shift industry. The thing about natural dyes is that they really connect to systems. It’s not just about the dyes, but everything can be used from the biproducts of the vegetables. Corn husks, etc. There are a lot of things that just become waste or are composted. I think that there’s definitely potential to think about it on a larger scale. We need to really think about commercial enterprises and how to shift that idea of production to decentralized and more localized systems. My work is all about rethinking that paradime of commercial manufacturing and trade and to think of ways to address local systems... thinking about it relative to socio-economic ideas. It’s really important for local businesses.

> Thank you Laura!

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Beet Dye Instructions 3By Sungho

Around us, there are many vegetables and fruits, which contain natural dyes, and it can be used for many different ways such as dyeing fabric and painting. For example, you can use kale, persimmon, and berries as paints. Beets also can be a excellent dye. Let’s make a beet dye.

HOW TO:

Materials:- Beets- Small containers - Salt- White vinegar- Brushes- Watercolor paper

Steps:

1. Gather a few red beets to create dyes.

2. Peel and cut the beets in half.

3. Place the beets in water and bring the water to boil.

4. Add a little salt and white vinegar to bring out more vibrant color.

5. Pour small amounts of beet juice into containers in 5 minute intervals for a variety of colors: 5 mins, 10 mins, 15 min, and 20 mins. 6. Let it cool down.

7. Test the colors on watercolor paper.

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8. Paint with the beet dye !!!! An example of the result

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1. http://www.puzzlemaker.com

2. http://kids.niehs.nih.gov/explore/reduce/

3. http://www.ehow.com/how_7663481_paint-beets.html

4. http://www.oddee.com/item_97040.aspx --

for more interesting ideas, visit this link !

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Product

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A v o c a d o

Offers the powerful anti-aging combo of Vitamin C & E, While the high fat con-tent moisturizes and prevents future dry-ing, avos will keep your skin youthful. The sterolin found in the oil can reduce age spots, heal sun damage and scars and increases the collagen in your skin. •Mash up avocado with a fork, a mor-tar and pestle or in a mini food proces-sor. Apply it to clean skin, leave on as long as desired before rinsing, and kiss expensive moisturizers good-bye.

C u c u m b e r They have an anti-inflammatory quality that can reduce swelling, plus they are super safe to rub over your eyes. Cucumbers soothe and soften skin tissue. They are an excellent source of silica, a trace mineral that strengthens skin’s connective tissue. •Peel the skin off and slice them thinly, then rub them over your skin. This feels amazing when you have a sunburn, and so healing too.

P i n e a p p l e

Not just for smoothies anymore, pine-apples soften the skin and fight free radical damage caused by the sun. Its most famous enzyme, bromelain, is a powerful anti-inflammatory and cleans-ing agent that can relieve swelling. •Remove the skin and blend up a little bit of the fruit for a quick natural facial or as a follow up to the papaya. You’ll feel it tingling as it digs deep into your pores. Pineapple makes a powerful raw food face mask.

Make It YourselfFace Masks & Body Scrubs

Homemade beauty products are simple and quick to make even mo-res if you already have the ingredi-ents in your pantry or garden. Keep your kitchen stocked with these essentials to whip up on-the-spot masks, cleansers, and body scrubs without even a trip to the store.

P a p a y a

The fleshy fruit is so full of Vitamin C, carotenes and flavanoids it is an anti-aging regimen unto itself. Papayas con-tain an enzyme called papain which acts as a digestive aid when eaten and, when applied directly to the skin, will munch on your dead skin cells. •Just mash up the fleshy fruit and ap-ply it directly to your skin for an all natu-ral raw food and vegan face mask. This luscious goop exfoliates as it moisturizes and is renowned in the beauty care in-dustry for it’s skin cell renewal properties.

H o n e y

Cleopatra knew what she was do-ing with those milk and honey baths: the bees’ sweet stuff is a natural hu-mectant, so it’s made to hold moisture. •For a simple skin lotion, mix one tea-spoon honey, one teaspoon vegetable oil, and ¼ teaspoon lemon juice, rub on dry skin, and rinse off after ten minutes.

S u g a r

The glycolic acid in sugar and the rough texture makes it ideal for exfoli-ating while giving skin a healthy glow. Make a body’s worth of sugar scrub by •combining ½ cup sugar, two tablespoons of cream or whole milk, five drops of or-ange oil and one cup of olive oil. Leave on for 10-15 minutes and then rinse off.

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O r a n g e

Anything with this much Vitamin C and anti-oxidants is bound to improve your complexion. But this wonder fruit is being studied as well for it’s ability to stop the growth of cancerous lesions on the skin. •Just slice and rub directly on your skin.

O a t m e a l

Makes a fabulous bath soak and face mask. •Grind it a bit in the food processor, add water to create a paste, & then allow it to sit on your face for a few minutes.If you have time, create an infusion to add to the oatmeal. Mix 3 tablespoons herbs, 2/3 cup boiling water, and 1 tablespoon ground oatmeal; steep, cool, and strain.

P e p p e r m i n t

Foot Scrub1 cup sugar

1/3 cup mineral oil1/2 teaspoon peppermint extract10-12 drops of lavender essential oil (op-tional)Drop of green food coloring1. Mix the sugar and mineral oil together.2. Add the peppermint extract, essential oil (optional), & the food coloring. Mix until the food coloring is completely incorporated.

Make It YourselfFace Masks & Body Scrubs

P e p p e r m i n t

Foot Scrub

1 cup sugar1/3 cup mineral oil1/2 teaspoon peppermint extract10-12 drops of lavender essential oil (op-tional)Drop of green food coloring1. Mix the sugar and mineral oil together.2. Add the peppermint extract, essential oil (optional), & the food coloring. Mix until the food coloring is completely incorporated.

O r a n g e V a n i l l a

Sugar Scrub

1/2 teaspoon orange extract1/3 cup sweet almond oil1 cup sugar1/2 teaspoon vanilla extract1. Mix the sugar and almond oil together.2. Add the orange and vanilla extracts and stir until they are incorporated.

C o f f e

Body Scrub

Mix all of the ingredients until they form a paste. Massage the body scrub into your skin gently in a circular motion after you’ve cleansed.

Rinse the mixture off with water and you should feel a light tingling sensation as your circulation increases.

2 tablespoons Ground coffee1 tablespoon Fine oatmeal1 tablespoon Brown sugar1 tablespoon Honey1 tablespoon Sweet Almond Oil1 teaspoon Vanilla extract

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Composting

What is Compost?Compost is “decomposed organic material”, which can be both plant material and animal matter.

Benefits for Garden and EnvironmentIf you have a garden, you can intentionally compost the decomposition of organic materials, which is good for your garden while being environmentally responsible.

Compost is good for your garden because it can improve the soil by providing virtually all of the essential nutrients and releasing those nutrients over time to give plants a slow, steady, consistent intake of the elements essential for growth so that your plants can grow healthier and be more productive. Besides, the followings are the other benefits of compost1. Improve the soil’s structure for soil to hold and use the right amount of moisture and air more easily. 2. Improve the texture of both clay and sandy soil. With its help, clay or sandy soil will be-come rich, moisture holding, loamy soil. 3. Improve plant vigor and provide for improved immunology from diseases.

For our environment, compost can 1. Reduce the amount of solid waste significantly. 2. Reduce your dependency on chemical fertilizers.3. Reduce the potential of chemical pollution to your little piece of the environment.

Advantages and Disadvantages of two basic kinds of compost pilesThe two basic kinds of compost piles1. open bins, which can be made out of wood, chicken wire, or recycled plastic2. Inclosed containers, which usually consist of either upright box-like containers or rotating drums.

Advantages of Open Bins1. They can easily collect rain water2. They are convenient for adding materials

Disadvantages of Open Bins 1. They will attract rodents, flies, bees, and bears2. They can become too wet, if not covered3. They may be more difficult to mix4. They may be an eyesore to your neighbors

Advantages of Compost Containers1. They rarely attract pests2. Upright containers may be more aesthetically appealing3. Rotating drums are usually easier to mix or turn4. Rotating drums are easy to unload5. Rotating drums usually have “screening” options

Disadvantages of Compost Containers1. They usually require you to add water2. Upright containers may be very difficult to mix or turn

Remember, no matter you are using open bins or compost containers, two chambers are always better than one!

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Composting in the New York City

Why compost?“Food comprises about 17% of NYC’s waste stream. When this material is sent to a landfill it contributes to NYC’s disposal costs and can create greenhouse gas emissions. When com-posted, food scraps and other organic waste become a useful product that adds nutrientsand improves the quality of soil for street trees, gardens and more.”

The Lower East Side Ecology Center The Lower East side Ecology Center is an organization founded in 1987 that operates the NYC Compost Project in Manhattan.It has free compost collection at the Union Square Greenmarketand a drop-off at the center’s community garden.

Its mission is to “work toward a more sustainable New York City by providing community-based recycling and composting programs, developing local stewardship of green space, and increasing community awareness, involvement and youth development through environmental education programs.” Logo

Composting at HomeEven if at home, you can compost with your food waste, but remeber what to compost and what not to.

DO COMPOST1. Vegetable and fruit wastes2. Old bread, donuts, cookies, crackers, pizza crust, noodles: anything made out of flour3. Grains4. Coffee grounds, tea bags, filters5. Fruit or vegetable pulp from juicing6. Old spices7. Outdated boxed foods from the pantry8. Egg shells 9. Corn cobs and husks (cobs breakdown very slowly)

DO NOT COMPOST1. Meat or meat waste2. Fish or fish waste3. Dairy products, such as cheese, butter, cottage cheese, yogurt, cream cheese, sour cream, etc.5. Grease and oils of any kind

How to store food scraps?You can collect your food scraps in food scrap bucket which has the volume of 4-5 gallon and can be brought at your local hardware store. If not, you can also collect your food scraps in large yogurt containers or other covered plastic containers. You can line the lid with news-paper to keep fruit flies or gnats from sneaking into the bucket as well as reducing odors to seep out. Don’t forget to replace the paper when it gets moist and deteriorates.It is simple but useful!

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Natural Medicinal ProductsSt. Johns Wort:St. Johns Wort is a plant species that is also known as Tipton’s weed, chase- devil, or Klmath weed. There are approxi-mately 370 species of the genus Hyperi-cum. This plant grows in North America, Europe, Turkey, Russia, India, China, and Brazil. St Johns Wort is widely known as a herbal treatment for depression. The name comes from the flowering and harvesting on Saint Johns day which is the 24th of June. In Greek mythology the plant was used to ward off evil. The plant can grow 1 m in height and grows in win-ter or summer temperatures. The plant in some places is prescribed as a treatment for depression. Standardized extracts of the plant are available over the counter such as in tea and also the plant is useful for people with ADHD.

Beta Carotene:

Beta Carotene is a strongly- colored red orange pigment abundant in plants and fruits. It is a form of vitamin A and is the main reason why carrots are orange. Eating too much of beta carotene can cause your skin to turn orange but it is harmless. Beta Carotene is a very strong immune booster and is most effective on the elderly. It also has shown to enhance aspects of cell- mediated immunity in healthy older men. The risk of prostate cancer in men is lowered with the con-sumption of beta carotene. Increased consumption of beta carotene is strongly associated with the reduced risk of can-cer, it is a dietary antioxidant and helps reduce Rheumatoid arthritis in the elderly.

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Artichoke Leaf

The artichoke is one of the oldest natural remedies valued by the Egyptians. It is used medicinally to aid with constipa-tion, indigestion, high triglycerides, liver disorders, gallstones, dyspepsia, and hypercholesterolemia. The artochoke is an important herb for strengthening liver and kidney functions and helps with arthritis and liver disease. The Biologi-cally active ingredient in the artichoke leaves is called cynarin. Cynarin is has been proven to lower cholesterol and triglyceride levels. Artichoke has been used medicinally since the beginning of the 20th century to improve digestion. Growing an artichoke plant, which can spread up to 6 ft long, is very easy. The artichoke can be grown anywhere in the US besides Florida because of it’s high temperatures. The ideal growing climate for an artichoke is cool and moist sum-mers and mild winters.

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Medicinal Plants In New YorkNew York is filled with plants that contain many medicinal properties. These contain everyday fruits, herbs etc. Here we include interesting medicinal properties of plants grown in the city and different easy methods of acquiring them. Keeping us healthy and aware.

Rosemary The leaves, stems, and flowers of this aromatic member of the mint family are used to affect cures for many ills, and provide protection from both spiritual and bodily harm.-tonic-digestive aid-depression-headaches-muscle spasms-expecorant-stimulizes the production of bileThe oil is made into an ointment and cures-eczema, bruises and wounds.When put into tea it relives cold symptoms, headaches and low moodsIn shampoo it reduces dandruff and induces hair growth

Olive Leaf While olive oil is well known for its flavor and health benefits, the leaf has been used medicinally in various times and places.Natural olive leaf and olive extracts are used for anti aging, immunostimulators and as antibiotics. The olive leaf extract also lowers blood pressure and is antibacterial, antifungal and anti-inflammatory agent.The olive leaf is mainly used to fight colds and flu, yeast infections and viral infections. It also reduceshigh cholestrol by relaxing the arteries. It is also used in the medicine company as a pathogen killer and is included in many creams, soaps and ointments for application to the body.Olive leaf can be taken as a liquid concen-trate, dried leaf tea, powder, or capsule. The leaf extracts can be taken in powder, liquid concentrate, or capsule form though the fresh-picked leaf liquid extracts are more popular as they contain a borader range of healing compunds.

Fig LeavesFig leaves are best for treating diabetes, and has many homemade remedies that cure-diabetes-bronchitis-genital warts-high blood pressure-skin problems-ulcers-Usually the sap or the milk of the fig leaf is used for most remedies. The diabetic needs less insulin when on a treatment

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of using the fig leaf extract. The diabetic should take the extract with breakfast, first thing in the morn-ing. An additional remedy is to boil the leaves of the fig in some freshly filtered waster and drink this as a tea.-Figs are rich in potassium and fiber, which help stabilize blood pressure hence reducing cholesterol.-Figs promote good sleep and reduce insom-nia.They increase your energy, promote stronger bones, and are helpful in treating constipation, due to their laxative effect.

If the leaves are mashed, they can be used as a skin cleanser for acne and pimples.-For bronchitis - Place two to three fig leaves in a half-liter of water with some piloncillo and bring to boil. Let the water boil for 15 minutes and then remove the leaves and drink the tea.

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Make It Yourself

http://vegetarian.about.com/od/beverage1/a/raw-skin-care.htm

http://www.everydayhealth.com/skin-and-beauty/beauty/homemade-face-masks.aspx

http://moneysavingmom.com/2011/12/a-handmade-christmas-homemade-body-scrubs.html

http://recipes.howstuffworks.com/5-key-natural-skin-care-ingredients.htm

http://b4tea.com/food-health/how-to-protect-your-youth-and-beauty-10-tips/

Composting

http://www.grownyc.org/compost

http://www.homecompostingmadeeasy.com/foodscraps.html

Medicinal Plants

http://en.wikipedia.org/wiki/Beta-Carotene

http://www.artichokes.org/health.html

http://www.webmd.com/depression/guide/st-johns-wort

http://blog.metmuseum.org/cloistersgardens/category/medicinal-plants/

Make It Yourself

http://vegetarian.about.com/od/beverage1/a/raw-skin-care.htm

http://www.everydayhealth.com/skin-and-beauty/beauty/homemade-face-masks.aspx

http://moneysavingmom.com/2011/12/a-handmade-christmas-homemade-body-scrubs.html

http://recipes.howstuffworks.com/5-key-natural-skin-care-ingredients.htm

http://b4tea.com/food-health/how-to-protect-your-youth-and-beauty-10-tips/

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NYC GREEN MAP

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Greenmarket1 : Staten Island Ferry/Whitehall Year Round 4 South Street Tues & Fri 8-72 : Bowling Green Year Round Broadway & Battery Place Tues & Thurs 8-53 : Zuccotti Park Apr - Dec 20 Cedar St - Broadway & Church Tues 8-64 : World Financial Center Apr 7 - Dec 22 South End Ave at Liberty St Thurs 11-75 : City Hall Park May - Dec Broadway & Chambers Thes & Fri 8-46 : Tribeca Apr - Dec 21 Wed 8-3 Greenwich & Chambers Year Round Sat 8-37 : Tompkins Square Year Round E 7 St & Ave A Sun 8-68 : St. Mark’s Church May - Dec 20 E 10 St & 2 Av Tues 8-79 : Stuyvesant Town Jun - Nov 20 14th St loop & Ave A (in the Oval) Sun 9:30-410 : Abingdon Square Year Round W12 St & 8th Ave Sat 8-211 : Union Squire Year Round E17 St & Broadway Mon, Wed, Fri,Sat 8-612 : Dag Hammarskjold Plaza Year Round E 47 St & 2 Ave Wed 8 - 413 : Rockefeller Center Jul 27 - Sept 2 Rockefeller Plaza - 50 St Wed, Thurs, Fri 8 - 614 : 57th Street Apr 16 - Dec Sat 8 - 6 W 57 St & 9 Ave May - Dec Wed 8 - 615 : Tucker Square Year Round W 66 St & Columbus Thurs & Sat 8 - 516 : 79th Street Year Round Columbus - W 78 & 81 Sts Sun 8 - 517 : 82nd Street Year Round E 82 St - 1st & York Ave Sat 9 - 318 : 92nd Street Jun 19 - Dec 18 1st Ave - E 92 & 93 Sts Sun 9 - 419 : 97th Street Year Round W 97 St & Columbus Fri 8 - 220 : Mt Sinai Hospital Jun 22 - Nov E99 St - Madison & Park Aves Wed 8 - 521 : 106th Street Jul 9 - Nov 19 W 106 St & Central Pk W Sat 8 - 322 : Columbia University Year Round Broadway - W 114 & 115 Sts Thurs & Sun 8 - 623 : Ft. Washington Jun 14 - Nov 22 168th St & Ft. Washington Tues 8 - 524 : 175th Street Jun 16 - Nov 17 W 175 St & Broadway Thurs 8 - 525 : Inwood Year Round Isham St - Seaman & Cooper Sat 8 - 326 : NY/NJ Port Authority Year Round 8th & 42nd Street Thurs 8 - 627 : Fulton Youth of the Future Jul 9 - Oct 29 9th Ave - 16th & 17th Sts Thurs 1 - 728 : Lower East Side Jul 7 - Oct 27 Grand Ave - Pitt St & Abraham Pl. Thurs 3 - 729 : Riverdale Youthmarket Jul 7 - Oct 27 W256th & Mosholu Thurs 3 - 730 : Poe Park Jul - Nov 22 Grand Concourse & 192 St Tues 8 - 331 : Bronx Borough Hall Jun 14 - Dec 27 Grand Concourse & 161 St Tues 8 - 632 : Lincoin Hospital Jun 28 - Nov 22 149 St & Morris Tues & Fri 8 - 333 : New York Botanical Garden Jun 15 - Nov Kazimiroff Blvd - Bedford Pk & Mosholu Blvd Wed 9 - 334 : Learn It, Grow It, Eat it Youthmarket Jul 6 - Oct 26 169th St & Boston Road Wed 10 - 3

35 : Marble Hill Youthmarket Jul 8 - Oct 28 225th St - Broadway & Exterior Fri 1 - 736 : Kingsbridge Heights Jul 8 - Oct 28 W. Kingsbridge & Aqueduct Fri 1 2 - 637 : Parkchester/Virginia Pk Jul 15 - Nov 18 Westchester Ave & White Plains Rd Fri 8 - 538 : AStoria Jul 6 - Nov 16 14 St - 31 Ave & 31 Rd Wed 8 - 339 : Jackson Heights Year Round 34 Ave - 77 & 78 Sts Sun 8 - 340 : Sunnyside Jun - Dec 24 Skillman - 42 & 43 Sts Sat 8 - 441 : Atlas Park/Glendale Jun 18 - Nov 19 Cooper Ave & 80 St (inside shopping plaza) Sat 8 - 442 : Corona Jul 8 - Nov 18 Roosevelt Ave & 103rd St Fri 8 - 543 : Elmhurst Hospital Jul 12 - Nov 22 41st Ave - 80 & 81 Sts Fri 8 - 544 : Ridgewood Youthmarket Jul 9 - Oct 29 Cypress - Myrtle & Putnam Sat 10 - 345 : Socrates Sculpture Park Jun 25 - Nov 19 Vernon Blvd & Broadway Sat 8 - 446 : Greenpoint-McCArren Park Year Round Union- Driggs & N12th St Sat 8 - 347 : Williamsburg Jul 7 - Nov 17 Havemeyer & Broadway Thurs 8 - 448 : For Greene Park Year Round Washington Pk & Dekalb Sat 8 - 549 : Brooklyn Borough Hall Year Round Court & Montague Tues, Thurs, & Sat 8 - 650 : Carroll Gardens Year Round Carroll - Smith & Court Sun 8 - 351 : Grand Army Plaza Year Round Flatbush & Prospect Park W Sat 8 - 452 : Windsor Terrace May - Nov Prospect Pk W & 15 St Wed 8 - 353 : Cortelyou Year Round Cortelyou & Rugby Rds Sun 8 - 454 : Boro Park Jul 7 - Nov 17 14th Ave - 49 & 50 Sts Thurs 8 -355 : Sunset Park Jun 25 - Nov 19 4th Ave - 59 & 60 Sts Sat 8 - 356 : Bay Ridge Jun - Nov 19 3rd Ave & 95 St Sat 8 - 3

NYC FARMS1 : QBattery Conservancy’s Turkey-shaped farm Battery Pl to South St (State Street) New York, NY 10004

2 : Red Hook Community Farm and Added Value’s Farm at Governor’s Island http://www.added-value.org/

3 : Brooklyn Grange ( Roof top farm in Queens) 37-18 Northern Blvd Long Island City, NY 11101

4 : Eagle Street Rooftop Farm 44 Eagle St (between West St & Franklin St) Brooklyn, NY 11222

5 : Gotham Greens’ Hydroponic Greenhouse 810 Humboldt Street Brooklyn, NY 11222

6 : Tenth Acre Farms 215 Richardson Street Brooklyn NY 11222

7 : The Edible Schoolyard Project 350 Avenue X Brooklyn, NY 11223

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With appreciation and special thanks to the Graphics Teamfor their extra work and fine vision:

Kevin ChenHui Lin ZhangTaiji Kuroda

and most especially:HeeSeok Jung

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