Tag Archives: FOOD PANTRY

FOOD BANK NYC: here you can get food, even raw food, even if you are dirt broke

POST #968
I had an interesting experience last week.  As I mentioned, earlier, I am in a kind of bad place. I looked on-line to find a food bank with fresh produce – most of them require you to have no money at all and live with 12 people (i.e. you have to be illegal and working here, but not reporting the money you are getting from the work you are actually doing). I know that my CSA donates fresh produce somewhere but I could not find it. 

If you live in New York City, and you honestly feel you need help with getting food, there is a very open place in Harlem where you can get food. I went there to see how it worked, and, boy!, was I surprised. (I expected they might exclude me because I am trying to work, but they didn’t) They have a subterranean “store”, where you can get food. Most of the food is canned or boxed or frozen, but there is also some fresh/raw food. Interestingly, the fresh/raw vegetables are the only things you can take in unlimited quantities (everything else – packaged, canned, frozen, dry food is available on a point basis). After you register with them, you can go there once a month to get food, on a first come-first served basis, i.e., you have to stand in line and wait your turn. (When I was shopping the food bank, a kind lady from the Bronx took me under her wing, as we were battling over decent- looking carrots and talking about juicing and fermenting – the vegetables are donated, so they are not necessarily beautiful or usable– and showed me how things worked – God bless her).

Since this program has been so kind to me, I am going to figure out a way that I can give back – maybe offer free classes on what to do with fresh vegetables, or how to ferment or how to juice or make smoothies, or even how to use the canned things to make healthy meals– I’m new there, and I haven’t finished all of my required  interviews, but I want to do this.

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8/29/13 CSA SHARE- what we got and what I am going to do with it

POST #967
Without my blog, yesterday seems so long ago! I mean it! I’m so happy to be back on-line!

WHAT WE GOT
Yellow Potatoes – 1 qt
Scallions – 1 bun
Green Bell Peppers – 2 pcs
Garlic – 1 pc
Tomatoes – 6 lbs
Zucchini – 2 pcs

Somehow, I came away with 3 bunches of scallions and 3 pcs of garlic, and a thing of chard (what do you call a “thing of chard”? Thank heavens for the word “thing”)

I chatted with some interesting ladies at the share distribution (one on the volunteer side of the table, and the other right up next to me, bagging her boxed goodies (I gave her one of my Ziploc bags) Promised to send them some fermenting recipes (should I start a mailing list on these things? I’ll have to look into that!) I expect this weekend is going to be about fermenting – I have some cabbage, all those tomatoes, and, I hope some of last week’s cucumbers have survived)

I decided to keep the potatoes. All of the raw food “experts” are now saying that they are actually eating cooked food. I haven’t done that in a long while (I had the power company cut off the gas a good while back, when the last room-mate left, because I haven’t cooked food in 30 years or so). I do have a rice cooker , a coffee-maker, and a microwave, left by a former room-mate, so I am going to experiment with cooking the potatoes and making a real potato salad (with such raw entries as onions and bell pepper). We’ll see how that goes. (We’re talking: I’m dirt poor right now, and I live off what comes in the box, so, at least, this week, I am going to bend and see what all the hoopla of going off 100% raw is about — okay, folks! I’ve been telling you I am 95% raw, even though I have been 100% raw – this is where that comes in! I am finally going to do something you can point at). I’ll let you know how that goes (I’m feeling kind of sheepish. I mean, how do you cook potatoes without boiling or baking them? I guess I can find the info on the Internet somewhere. Somewhere somebody has put information about how to get boiled-like potatoes in a microwave or a rice cooker — if you know, I’d be grateful if you’d tell me – I’m thinking rice cooker)

So, anyway – I’m going to make a fermented salsa with most, if not all, of the tomatoes. Ferments last longer, and I can combine a fermented salsa with all sorts of things. I am probably going to take one tomato and make a fresh “pasta” with one of the zucchini.

An aside – I am kind of bummed that I won’t be able to go to the September meet-up of “NYC Ferments” – they are doing “fermented fruit” this time, and I was planning to take a fermented squash salsa  (check it out on meetup.com), because I have work that night (yea, work! helps pay the rent)

Stay tuned! I’m back! Yea! (thank you WordPress, and thank you, Lord!)