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Basil
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Basil

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What’s Below:

About Basil

Cooking & Storage

Recipes

ABOUT Basil

Although basil is often associated with Italian and other Mediteranean cuisines, its origins are in India and China where its been cultivated for over 5,000 years. This herb is in the mint family and has slight minty as well as citrusy notes.

Genovese, or sweet basil

Genovese, or sweet basil

Thai Basil

Thai Basil

Tulsi or “Holy” Basil

Tulsi or “Holy” Basil

Many varieties of basil have developed over millennia or are recent hybirds, and here at Rock Steady, we grow 3 types of basil: Genovese, Thai, and Tulsi!

Genovese (sweet) basil is one of the more popular varieties used for cooking. This basil is a bit peppery with a hint of anise. 

Thai basil leaves are sturdier, more narrow, and have almost a serrated edge to them. It has a stronger flavor than Genovese basil, with more of an anise flavor. Thai basil is frequently used in Vietnamese and Thai food to season soups and fresh dishes like Bahn Mi and Spring Roll wraps.

Tulsi basil, also known as “Holy Basil” has a slight licorice taste, with a bit of a kick to it. This basil can be used for cooking, but it’s more commonly used for tea, which has numerous health benefits. 

COOKING & STORAGE

  • Edible parts: Leaves and flowers

  • Medicine and Nutrients: Also known as “holy basil”, Tulsi has been traditionally used to support immune system health, our response to stress and natural detoxification. It is an incredible plant!

  • Storage: Store it for up to 1 week in the refrigerator. Rinse the leaves, roll them up in paper towels, and place them in a resealable plastic bag for up to about 4 days. You can also dry tulsi to enjoy this calming, grounding tea in the colder months. Just hang it upside down for a few weeks!

Ways to Prepare 

  • RAW: Basil tastes great in fresh salads, especially those that have a tomato, cucumber, or lettuce base. Basil is unstoppably good with a firm or crumbly, salty cheese, and is also good as a garnish to chicken, fish, and grilled vegetable dishes. If you’re lucky enough to get a bunch with flowers they make for a tasty, slightly peppery addition to salads.

  • COOKED: Basil (especially the tulsi, Thai, and lemon types) can be brewed as a tea, as well as infused in simple syrups or honey for sweetening drinks or cakes. It’s not great if cooked very long in most dishes, but imparts a beautiful flavor to tomato based sauces both hot and cold.

RECIPES


Authored and compiled by Maya Marie of Deep Routes and Amara Ullauri.

Cucumbers

Photo Source: Eric Prouzet

What’s Below:

About Cucumbers

Cooking & Storage

Recipes

ABOUT Cucumbers

Cucumbers are a refreshing fruit that has been cultivated for at least 3,000 years. Some researchers believe they have their origins in Southeast Asia, specifically India; whereas others believe they were first grown in Southwest Asia, specifically the region that encompasses Iraq and Kuwait. Either way, over time cucumbers have spread across Asia and the Mediterranean into the Americas and become a favorite treat during hot growing seasons. The fruits are typically at their peak from May through August.

COOKING & STORAGE

  • Edible parts: Fruit

  • Medicine and Nutrients: Cucumbers are a great source of hydration thanks to their high water content (96%), and are also a good source of vitamins C and K, and minerals like potassium.

  • Storing and Shelf Stability: To store your cucumbers, wash them and dry them thoroughly. Place cucumbers in the warmest spot of your refrigerator for up to a week.

Ways to Prepare 

  • RAW: The go-to way to enjoy cucumbers is raw, maybe with a little salt and pepper; however you can combine them with other fresh fruits and vegetables, or pickle them.

  • COOKED: Cucumbers can be roasted, stir fried, sauteed, and baked.

RECIPES

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri

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Fennel

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Photo Source: FoodPrint.org

What’s Below:

About Fennel

Cooking & Storage

Recipes

ABOUT FENNEL

Fennel is a completely edible bulb vegetable that is in season from early July to early fall here in the Northeast. It has origins in the Mediterranean, specifically Greece where its grown wild and been cultivated for centuries. There are lots of Southern European and Western Asian superstitions about fennel’s protective energies, and it’s believed that hanging them over a door or placing fronds in a key hole can prevent malignant spirits from entering and causing harm. The plant is also believed to be connected with the Greek town Marathon (Μαραθών or “place of fennel”) where fennel has grown prolifically for centuries, and became associated with the area that is the origin of the concept of marathons. These days the plant is used throughout several cuisines, but is especially loved in Greek and Italian cuisines.

COOKING & STORAGE

  • Edible parts: Bulb, stems, leaves/fronds, and seeds

  • Medicine and Nutrients: Fennel is a great source of fiber, potassium and vitamin C. The fronds or seeds can be made into a tea that can support with any digestion issues.

  • Storing and Shelf Stability: To store fennel, trim the fronds to two or three inches above the bulb (if not already done). Wrap loosely in a plastic bag and store in the fridge for 5 days or 10 days. 

Ways to Prepare 

  • RAW: When eaten raw fennel is crisp like onion and has a slightly sweet taste that is refreshing either shredded or sliced. The fronds are great to eat as a tasty little breath freshener or to season salads or as a garnish.

  • COOKED: When fennel is cooked, the flavor becomes more delicate and the texture softens. The bulbs taste great roasted or grilled either alone or alongside other vegetables, and also tastes excellent in soups and stews. It can also be sauteed, braised, and pan-fried. The fronds can be used as an herb to marinate meats or season other vegetables.

RECIPES

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri

Lettuce

Lettuce introduce you to this world famous crisp, sweet and juicy green! Just kidding, we are sure you are already very familiar with this popular salad ingredient. At Rock Steady we grow almost ten varieties of lettuce reminding us that lettuce does not have to be a boring salad green. Since lettuce is 95% water, it’s best eaten fresh. However some lettuce can even be grilled!

Tomatoes

Slicer tomatoes

Slicer tomatoes

Cherry tomatoes

What’s Below:

About Tomatoes

Cooking & Storage

Recipes

ABOUT tomatoes

Tomatoes are a warm season plant that produces delicious fruits that come in an array of colors, shapes, and sizes. They have their origins in the Andes of South America where they’ve grown for over 9,000 years, but it wasn’t until wild tomatoes made their way to Central American region of Mexico, that tomatoes began to be cultivated and domesticated. There they would breed tomatoes into the larger, more flavorful ones we know of today.

Using tomatoes to make sauce is one of the most common ways they’re prepared today, and is also one of the more traditional ways that Aztec peoples would use them in combination with chilis. They would also preserve them through drying, and use them as medicine for respiratory issues and physical aches.

Here at Rock Steady our tomatoes are ready sometime between May through October. We have cherry and slicer tomatoes that can be orange, yellow, green, or dark red! Their taste ranges from sweet to tart, and overall very juicy.

COOKING & STORAGE

  • Edible parts: Fruit, and leaves (in moderation/as seasoning)

  • Medicine and Nutrients: Depending on their color (specifically those that are red or deep orange) tomatoes can be an excellent source of lycopene, they’re also a great source of vitamin C, B6, and magnesium.

  • Storing and Shelf Stability: Perfectly ripe tomatoes should be kept at room temperature on the counter away from sunlight. Make sure they're in a single layer, not touching one another, and stem side up. Consume within a couple of days. Overripe tomatoes that are soft to touch with very red flesh are best kept in the fridge.

Ways to Prepare 

  • RAW: Enjoy them diced up in a salsa or salad; sliced on a sandwich; or just as is with a sprinkle of salt and your favorite herbs or spices alongside some pungent cheese.

  • COOKED: Tomatoes can be roasted, baked, raw, in salads, grilled, pureed, and in soups. 

RECIPES

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri

Hot Peppers

Hot peppers .jpg

What’s Below:

About Hot Peppers/Chilis

Cooking & Storage

Recipes

ABOUT Hot Peppers/Chilis

Hot Peppers (or Chilis) are fruits in the same family as tomatoes and tobacco, and are distinct from sweet peppers in that rather than being herbaceous/sweet tasting, they have some heat to them that is typically rated 3 or higher on the Scoville scale. Their heat is loved by many and can be used in a variety of ways in the kitchen. On the Northeast they peak from June - October, but in warmer climates they can grow almost year round.

Chili Peppers have their origins across South and Central America where they’ve been cultivated for at least 8,000 years and were first cultivated by Indigenous Peruvian and Bolivian people. From South and Central America they’ve spread to the Caribbean, Africa, and Asia due to the trans-Atlantic Slave Trade as well as Indigenous peoples’ own trading routes, and dispersal by animals and the elements. Hot peppers have thus become widely important in the spice mixes, marinades, curries, stews, sauces, and stir-fries of Black and brown people across the globe.

Here at Rock Steady, we grow a lovely variety of hot peppers. Please look out for them in your CSA share throughout the summer and early fall. Hannah, our CSA Coordinator, gave a pepper lesson last season and I thought it would be great to include here! Thanks Hannah! 

In the picture above, from left to right: 

  • Shishito: A sweet Japanese pepper with loads of flavor - some of them have a little kick, but they’re not very hot. The kick is mostly in the seeds. 

  • Poblano: A mild chile pepper, with an earthy flavor. Not too spicy. 

  • Islander: A mild, slightly sweet bell pepper (no spice). 

  • Jimmy Nardello: These are mild, sweet and almost fruity in flavor. Very snackable. They have kind of a bumpy texture, which is how you’ll know them apart from their very hot look alike, next to them! 

  • Cayenne: Long, red and smooth. They are hot, hot, hot! You can dry them and make them into red pepper flakes, or make your own hot sauce if that’s your thing.

COOKING & STORAGE

  • Edible parts: Fruits (and seeds if you want that heat!)

  • Medicine and Nutrients: Peppers are an incredible source of potassium, vitamin C, iron, and fiber.

  • Storing and Shelf Stability: Store these peppers in your crisper drawer for up to a week or more. For longer term storage, you can freeze them whole.

Ways to Prepare 

  • RAW: Hot peppers can be eaten raw if you like heat, but not a lot is needed. Add the flesh and/or seeds to salsas, vinaigrettes/dressings, salads, or drinks for an added kick. They can also be fermented to make hot sauces.

  • COOKED: Hot peppers can be sauteed, roasted, grilled, pickled, braised, and broiled.

RECIPES

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri

Sweet Peppers

What’s Below:

About Sweet Peppers

Cooking & Storage

Recipes

ABOUT Sweet Peppers/Chilis

Sweet Peppers/Chilis are fruits in the same family as tomatoes and tobacco, and are distinct from hot peppers, in that rather than being spicing their flavor can range from being herbaceous to bitter to sweet. On the Northeast they peak from June - October, but in warmer climates they can grow almost year round.

Peppers, both sweet and hot, have their origins across South and Central America where they’ve been cultivated for at least 8,000 years and were first cultivated by Indigenous Peruvian and Bolivian people. From South and Central America they’ve spread to the Caribbean, Africa, and Asia due to the trans-Atlantic Slave Trade as well as Indigenous peoples’ own trading routes, and dispersal by animals and the elements. Sweet peppers have thus become widely important in the marinades, curries, stews, sauces, and stir-fries of Black and brown people across the globe.

COOKING & STORAGE

  • Edible parts: Fruits

  • Medicine and Nutrients: Peppers are an incredible source of potassium, vitamin C, iron, and fiber.

  • Storing and Shelf Stability: Store your peppers in your refrigerator crisper drawer for a week or more. In the fridge, raw sweet peppers will last between 1 and 2 weeks. You can also roast peppers over a flame to blacken them, then peel the char, and freeze them as a way to preserve them for the out-of-season months.

Ways to Prepare 

  • RAW: The green peppers in the photo above have a slightly bitter, sharp flavor and their texture is crispy. Add them to salsas, vinaigrettes/dressings, or salads.

  • COOKED: Sweet peppers can be sauteed, roasted, grilled, broiled, stuffed, stewed, and stir-fried. 

RECIPES

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri

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Scallions/Green Onions

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What’s Below:

About Scallions

Cooking & Storage

Recipes

ABOUT Scallions

Scallions (or green onions) are flavorful plants from the Allium family alongside garlic and bulbing onions. They have origins across Central and South West Asia where they’ve been cultivated for over 5,000 years and valued for both their culinary and medicinal uses. Scallions have long been used in cuisines across the Asian diaspora in dishes like phở and cong you bing (scallion pancakes).

Scallions are in season from late spring through the fall. Scallions smell and taste like onions, but have a milder taste than pearl or red bulb onions. The white and green parts are both meant for cooking. The green tops are sweet and the white ends are on the crunchier side.

COOKING & STORAGE

  • Edible parts: Bulb and stems

  • Medicine and Nutrients: Chinese herbalists were one of the first to record the medicinal uses of scallions, and they can be ground up to make a poultice for cleaning wounds or eaten regularly to support a healthy urinary and immune system. They’re also a source of vitamin C, iron, and potassium.

  • Storing and Shelf Stability: You can store them in a plastic bag in the high humidity drawer of your fridge.

Ways to Prepare 

  • RAW: Chopped scallions can be used as flavorful garnish for salads, soups, meats, and sandwiches. 

  • COOKED: Scallions can be braised, roasted, sauteed, grilled, and stir fried.

RECIPES

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri

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Beets

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Beets.jpg

What’s Below:

About Beets

Cooking & Storage

Recipes

ABOUT BEETS

Beets are a cool weather, root crop with origins in Greece, Egypt, and Iraq where they’ve been cultivated and cooked for at least 4,000 years. In its early years of cultivation, people mostly ate beets for the leaves and wouldn’t get into the roots until later. Beets are most popularly cooked in Eastern Asian and European cuisines, where they’ve traditionally been made into soups, roasted, or used as medicine for digestive issues. In Greek mythology, red beets were considered an aphrodisiac, and there was a rumor that Aphrodite ate beets to keep herself beautiful. 

Being a sturdy root vegetable, beets can handle lots of flavor infusion and after boiling or roasting them they pair well with fragrant herbs like dill and mint, punchy acidic foods like capers, balsamic or sherry vinegar, and fermented foods like goat cheese and sour cream zested with lemons.

COOKING & STORAGE

  • Edible parts: Roots and Leaves

  • Medicine and Nutrients: Beets are an incredible source of potassium, vitamin c and fiber, which support healthy digestion, skin, and blood regulation among many other benefits.

  • Storing and Shelf Stability: Cut off the tops before putting beets in storage. They draw moisture from the root and make the veggie soft and mushy faster. If you plan on using the greens, store them separately. Fresh beets last for about a month if you refrigerate them without the greens. Beet greens washed, dried and stored between paper towels and in a plastic bag or container should last about two weeks in the refrigerator.  

Ways to Prepare 

  • RAW: Raw beets can be juiced or added to smoothies, and can also be shredded to make a slaw. They can also be sliced thinly and eaten in a salad, or pickled with a vinegar or salt brine.

  • COOKED: Beets can be sauteed, roasted, or boiled.

RECIPES

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri

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Computer farming, movement building and zoom marathons.

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This time of year means lots of “computer farming” — financial planning, crop planning, supply orders, etc. Most people don’t think of spreadsheets when thinking about what farmers do, but it’s actually a huge part of what allows everything else to happen. Our 325 line crop plan, and 1.5 million large seed order, is no joke!

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New VIDEO! + Community Engagement in 2021

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Our Food Access initiatives succeed because of the strength of our community partnerships, and the time we invest in them.

These relationships, both locally upstate and throughout New York City, center on outreach, distribution and connection with the communities we feed.

This is in stark contrast to the majority of existing food aid in our country which separates, hides and dehumanizes those who can not afford healthy food. Typically people have no choices beyond highly processed, shelf stable foods with very little nutritional value.

Addressing our history + Rock Steady’s Take on farmer justice.

Did you know that at least 33% of farmworkers are living below the poverty line? The average hourly wage for a farmworker is $10.60, and benefits like sick leave and health insurance are extremely rare.

For farmers of color, women and LGBTQIA+ farmers, there are even more obstacles to a safe and stable workplace (many of us have firsthand experience with this) – and yes, these injustices show up on organic, sustainable farms, too.

Food access, without climate harm!

It’s all connected. It’s important to understand that when you contribute to our Food Access initiative, you’re not only feeding food insecure community members, but also supporting the sustainable farming practices behind that food.

This is unfortunately rare — the more typical set up is that “food assistance” programs source inexpensive, low-quality, highly processed, chemically treated food. Not only does this have negative impacts on the health of those receiving the food, these products can be traced back to environmentally harmful growing practices like monocropping and the use of herbicides and pesticides.

On the flip side, food that is grown with care for the planet (which requires more labor, time, and investment) is typically available only to those who can afford to pay premium prices.

Staggering statistics — and why they’re unsurprising.

“One in eight Americans reported they didn’t have enough food to eat in the past week, hitting nearly 26 million Americans, a threefold increase from the most comparable pre-pandemic figure,” according to Census Bureau survey data collected in late October and early November.

Close to home, a recent report published in the New York Times found that 1.5 million New Yorkers cannot afford food.

The pandemic continues to escalate an already devastating food crisis in this country.

2020 has amplified something we've always known to be true.

The growing season is officially over! Exhale.

We had a wonderful last few weeks as a team. One highlight was getting to spend a couple days helping out on other local farms (shout out to Rise & Root and Soul Fire). We also had lots of team meetings discussing 2021 systems improvements, coop development, crop planning, public programming and much more. Plus, we completed the final harvests for our local food access outlets, weatherized and cleaned up the farm and tackled other end of year infrastructure projects.

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Season highlights! (And get your butt out to VOTE)

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Tomorrow is a big day for our little farm. It will be the final harvest + pack out for the 2020 CSA, with about 200 boxes headed out on Saturday morning.

Plus, we’ve got a hard freeze coming tomorrow night, with a low of 18 degrees and snow predicted. Ouch! We have a few more orders going out to local food pantries and food access partners over the next couple weeks, so this week we’ve been trying to save as much food as possible from the fields to store in our coolers. Even hardy crops can’t withstand temps that low, so today and tomorrow will be a serious sprint.

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2021 CSA is open for registration! AND, we’re making Winter Care Packages for members who join now.

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The day has come! We just opened up registration for next season’s CSA, and we’re doing something fun this year:

If you sign up by October 15th, or are among the first 50 to join, (whichever comes first) —we are going to send you a sweet Rock Steady care package for the Winter!

Check out all of our other apparel by using the link below