Get your S.I. veggies quick! Snug Harbor’s Heritage Farm wrapping up the 2020 season

Adella Miesner

STATEN ISLAND, N.Y. — Freshly harvested radishes can be added to a salad for crunch or oven-roasted with olive oil for a peppery punch. And there are plenty of them coming from the Heritage Farm, the two and a half acre, organic patch growing at the Snug Harbor Cultural Center […]

STATEN ISLAND, N.Y. — Freshly harvested radishes can be added to a salad for crunch or oven-roasted with olive oil for a peppery punch. And there are plenty of them coming from the Heritage Farm, the two and a half acre, organic patch growing at the Snug Harbor Cultural Center and Botanical Gardens, Livingston.

Farmer Ezra Pasackow said the fall yield will include lettuce, kale, spinach and mustard greens grown in the high tunnel and polyhouse, an elongated structure that gets its name from its polyethylene skin.

The Community Supported Agricultural (CSA) distribution for current subscribers will continue through Oct. 14. To the public and non-subscribers the Heritage Farm stand will continue selling produce (radishes included) through Oct. 28. The Wednesday series focuses on overall wellness. Distribution can be found at the South Meadow Stage. Produce is sold on a first come, first serve basis from 4:30 p.m. to 7:30 p.m.

The Heritage Farm has supplied local eateries such as Craft House in Stapleton, Flour & Oak in Tompkinsville, Hook and Rail Meats in Travis, VINUM in Stapleton and The Richmond, also Stapleton. It is also a source for the borough’s food pantries.

Radishes

The Heritage Farm is 2 1/2 acres of organic farmland. (Courtesy of Ezra Pasackow)

“We’ve donated more than 2,000 pounds of produce to local partners that are feeding our food insecure neighbors,” said Pasackow. The farm has generated about 15,000 pounds of veggies over the last six seasons. More than 10 percent is shared with soup kitchens and Snug Harbor’s education programs.

Coming up on Oct. 10 at 1 p.m. is a one-hour instructional session on bulb offered for free with pre-registration at SnugHarbor.org. On Oct. 14, there is story time at 4:30 p.m and 5:30 p.m. for children. Afterwards, a Snug staffer will give a tour of the farm. The session includes a different farm story and craft activity. Guests should meet at the compost demonstration site by the red bar on the southeast corner of campus. Parking can be found just outside the Children’s Museum or near Building P.

Pamela Silvestri is Advance Food Editor. She can be reached at [email protected].

Radishes

Globe radishes can be sliced to paper-thinness and paired with seafood such as shrimp cocktail or grilled octopus. (Courtesy of Ezra Pasackow)

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