Sign up for 2012 Harvest Season

Posted on January 9, 2012 by craigskitchen

Happy New Year to everyone in Brooklyn! We are looking forward to another growing season and in preparation we will be signing up members for our upcoming season starting on January 30th.

We are knee deep in preparations, organizing everything, and trying to get ready for a super year. The best way to keep in touch with us is through the Southside CSA Facebook Page. Everything is always posted there. However, if you are a facebook abstainer, sign up for our mailing list. We are infrequesnt emailers but you will get notified of any events, esp during sign-up time.

Sign ups for returning members are on Jan 30th, Feb 6th, & Feb 20th.

Sign ups for new members starts March 5th.

Greig Farm Share. Best Berries Ever! Aug 11, 2011

We are in the process of updating our blog, www.southsidecsa.org. Right now, all the info is from 2011. Stay tuned as it is updated. More info regarding this year’s sign will be available shortly. Bring your questions about Southside CSA, our farmers–MimoMex Farm, Greig Farm, Circle C Farm, & Northwind Farm, and how our farm shares operate to the following open house [question-n-answer] events:

Filed under: Broken Stove Beer Share, Circle C Maple Share, Community Events, Greig Farm Berry Share, MimoMex Farm Shares, Northwind Farm Meat Share, Sign-Ups, Winter Share | Tagged: , | Leave a Comment »

Recipe: Red Onion Marmalade & Pickled Red Onions

Posted on November 9, 2011 by craigskitchen

Red Onions by MimoMex Farm. Marmalade by the Fox.

I was asked by a member if i had any good ideas for using up copious amounts of red onions in a jiffy. With Thanksgiving on the horizon,  I can think of no better idea than to put up a batch of marmalade or pickles. Both rock out, both are great additions to our harvest meals, and both are pretty easy cooking.

There are lots of good recipes for Red Onion Marmalade on the internet. It is a pretty basic savory jam type thing. Miss Fox made us a batch back in July for our big bbq on the 4th using a recipe from her vault of British classics. Here are a few gems i found online:

Pickled Red Onions are one of the best accoutrements to a big family style meal. Almost as necessary as gravy! They also make great additions to salads,grains, legumes, tacos, sandwiches, and for just plain snacking. They take crackers & cheese to fabulous places. Chef Ann made a big batch for one of the Soup Kitchen Supper Clubs and it was divine. Her recipe of choice is from the essential “Joy of Pickling”. (You should really own this book if you fancy pickles!) Lots of resources on the internet for pickling:

As you can see, both the marmalade and the pickle recipes can flux to your own tastes. Get creative with what you  like and what yo have stocked in your pantry. Also, they both have a refrigerated shelf life of 6 months, so neither HAS TO be canned. However, they make great gifts at winter potlucks and for the holidays so canning up a bunch is a great idea for the motivated sort.

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Week #28 – Nov 7th [Bweek]

Posted on November 9, 2011 by craigskitchen

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Week #27 – Oct 31st [Aweek]

Posted on November 9, 2011 by craigskitchen

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Week #26 – Oct 24th [Bweek]

Posted on November 9, 2011 by craigskitchen

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Week #25 – Oct 17th [Aweek]

Posted on November 9, 2011 by craigskitchen

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Week #24 – Oct 10 [Bweek]

Posted on November 9, 2011 by craigskitchen

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Member Diary #23- Devoe Street

Posted on October 10, 2011 by craigskitchen

I would like to say to anyone exploring and contemplating joining the Southside CSA, you will not be disappointed! Likely you are doing research because enjoying freshly harvested, vibrant and tasty local fruit and vegetables is important to you and your happiness! It took me many years to take the plunge, and you may possibly share some of my early hesitations. Can I utilize all of the food before it goes bad, will any of it go to waste, will it be overwhelming? I decided this was the year for many reasons, but I took it on as a challenge and I am so glad I did. You have the opportunity to experiment with a variety of vegetables, taste some you have never even heard of, and give your body the super nutrients that come from these fresh earth-borne delicacies on a regular basis. You eat (certainly with some supplementation) according to the seasonal clock which is great for you as well as the local farmers and the environment. My personal challenges were to cook more, utilize more variety, spend less, try recipes outside my comfort zone, and get way more of the good stuff in.

Our Devoe Street group consists of myself (Dee Dee), my boyfriend (Andy) and our fabulous neighbors (Karen & Dave). We have a Deluxe share which is a full veggy, full orchard, full berry and half egg share. Sharing with your neighbors is a great way to go if you can (especially if there are only 1 or 2 of you in your home) as it makes it fun, keeps the cost down and you can share pick up, recipes and even dinner!  Karen and Dave are great cooks! This week we received another wonderful fall bounty:

  • 1 bucket of apples-4 lbs of Empire & Joroman
  • 1 dozen eggs
  • 6 Potatoes
  • 4 ears of corn
  • 1 Bunch of Kale
  • 2 lbs of frying peppers
  • 1 Butternut squash
  • Lemongrass
  • 3 Tomatoes
  • Parsley

Although I swear I have been experimenting way out of my comfort zone, this week may be slightly less optimistic in terms of creativity as we are headed for a holiday and want to make sure we use everything before we leave. So I will dub this ‘realistic week’.   Read more »

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Week #23 – Oct 3rd [Aweek]

Posted on October 10, 2011 by craigskitchen

oct 3rd shares to be posted

mimomex veg share

greig farm “berry” share

ny state orchard share

mimomex egg share

northwind farms meat share

 

Filed under: Distribution/Pick-up, Greig Farm Berry Share, MimoMex Farm Shares, Northwind Farm Meat Share | Leave a Comment »

Member Diary #22: 135 South First

Posted on October 3, 2011 by craigskitchen

Hi there. We are Kelly, Jay, Aoife and Jeremy. Kelly and Jay have been subscribers to this CSA for two years, but Jeremy and I are new to the southside. We share the Woods package, and the fresh veggies each week inspire us to branch out from our traditional menus. We split up the share and sprinkle the contents throughout our weekly meals. We eat lots of salads with fresh corn, roasted peppers, and sautéed kale.

 This week our share included:

  • 3 beets
  • 1 bunch of mint
  • 2 sweet potatoes
  • 3 green peppers
  • 1 acorn squash
  • 2 red onions
  • 4 Yukon gold potatoes

We celebrated a successful pick-up with rum drinks highlighted by the bunch of fresh mint! Read more »

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