Member Diary #21 – Kline

My husband Brett and I (Katie) have a Woods Deluxe Share and we use it to make all of our meals 5-6 days out of the week. In our share this week, we received: 1 bunch kale, 1 head of lettuce, 1 bucket of apples + 4 more apples, 4 pears, 1 acorn squash, 1 dozen eggs, 4 ears of corn, 2 onions, 3 potatoes, 4 green peppers & 4 cubano peppers. Newly wed, I am thoroughly enjoying preparing our CSA veggies with many new kitchen gadgets from local store Whisk. Brett also got us a supply of meat (chicken and spare ribs) from the Meat Hook, so it has been good feasting this week! We average 2-3 veggie meals and 2-3 meaty meals a week for dinner. We use these crazy “as seen on TV” green bags to keep our produce fresh for the whole week. It sounds odd, but I think they work – I grew up using them for our farmers market produce in California. They are easy to wash and reuse. As you’ll see below, I used some veggies from the previous week and they were still good! Continue reading

Week #21 – Sept 19 [Aweek]

MimoMex Veg Share
  • 1 bunch Kale
  • 1 head of Red Leaf Lettuce
  • Choice of 1 Winter Squash; Acorn or Butternut
  • 4 ears of Sweet Corn
  • 1 lb Spanish Onions
  • 1 lb New Potatoes
  • 1 lb Bell Peppers
  • 1 lb Cubano Peppers

Greig Farm “Berry” Share

  • 1 bucket of Empire Apples

NY State Orchard Share

  • 2 lbs Green Apples
  • 2 lbs Pears

MimoMex Egg Share

  • 1 dozen farm fresh eggs

Northwind Farms Meat Share

  • 1 whole Chicken
  • 1 package Pork Chops
  • 1 Short Ribs

Member Diary #20 — Team Funcore

Our team consists of my wife Katie and I (Kenny), two insanely busy localvores who enjoy eating and our time cooking together immensely.  We had been receiving a CSA while living in the Bay Area for a few years now and blogging about it over at CSA Delivery. After moving to NYC we were delighted to find that not only were there great CSA’s available, but they were full of really awesome people!  Needless to say, we jumped on board as fast as we could.  We have the Woods share, which is Veg every week plus Orchard & Eggs on A weeks. S o here is what we did with our share for the week with the addition of some hot peppers, and eggs from last week that were left over. Continue reading

Week #20- September 12th [Bweek]

MimoMex Farm Vegetable Share

  • 1 lb Spanish Onion
  • 4 ears of Sweet Corn
  • 1 Butternut Squash
  • 2 Bell Peppers
  • 1/2 lb Jalapenos
  • 1 lb Tomatillos
  • 1 Head of Cabbage
  • 1 head of Broccoli
  • 1 lb Roma Tomatoes
  • 1 bunch Lemongrass

Greig Farm Berry Share

  • 1/2 pint of either Blackberries or Raspberries
  • 1 bucket of Empire Apples

NY State Orchard Share

  • 2 lbs White Peaches
  • 1 bag of Seckel Pears

MimoMex Farm Egg Share

  • 1 dozen farm fresh eggs

Northwind Farm Meat Share

  • 1 Whole Chicken
  • 1 Short Ribs
  • 1 Hot Italian Sausage

Member Diary Week #19 – Bridget, Kay, Ana, & Hugo

Our share family consists of two parents, and two children. Our daughter Ana is a strong-willed 4 year old, and our son Hugo is an energetic 20 month old. Together we share the Domino Deluxe. The share for this week included: potatoes, serrano peppers, jalapeño peppers, tomatillos, green and red tomatoes, celery, lettuce, cabbage, radishes, peaches, plums, raspberries, and eggs.

Continue reading

Week #19 – Sept 5th [Aweek]

Well, after all the excitement of the Hurricane it was back to our usual chilled out distribution. And what a lovely labor day it was too! This week things hotted up with some spicy peppers and along came the MimoMex signature tomatillos – woop! Continue reading

Member Diary #18 – Lionsdwarf

Hey gang,

NYC had me pretty busy this week, so I wasn’t the Julia Child you may have hoped for.  Last week I used most of my share to make corn chowder. I attached a copy of the recipe. I also attached a copy of lentils recipe because I accidentally scanned it first and figured why not include??

Note: I reduced the jalapeno in the corn chowder recipe. I followed the recipe and thought it was way too spicy and overpowered the dish, and I like spicy food. I’d suggest starting with only half a seeded jalapeno and adding more if necessary.

That was last week. Now for this week:

I have a half monty share, which includes vegetables, orchard and eggs. A pic of the whole share is attached.

Continue reading

Week #18 – Aug 29th & 30th [Bweek]

This was officially hurricane week and what a week it was!

Norman gallantly made it down from the Hudson valley with some berries to keep us company. Whilst poor MimoMex was struggling with the water – they got positively swamped! They managed to truck down on Tuesday however, despite our willingness to forgo this one hectic week. What superstars!

We are still looking for our official lists; We will post official lists asap…

Week # 17 – Aug 22 [Aweek]

Hi folks

Well – it’s been a crazy few weeks and the produce from the farms keeps pouring on in, despite lack of rain/ too much rain and so on and so forth. Yay summer harvest!

This week we were Ryan and Yo-less, as they were up state canoeing away on Lake Saranac – lush! We also had some fun with our eggs this week, which our wonderful members helped us out with – back to usual  egg-ness next week.

Also, the fabulous Woods have been building out their space and there is a whole brand spanking  new kitchen area with a corridor of new tables. They also opened the space right up so that it looks all airy and breezy. Go Woods! I think almost every person who walked into the back gasped and said in alarm:  “Golly Gosh – where is the taco stand?!”. Never fear – it has been expanded and sheltered so they will happily be providing ever fresh and exciting foods for y’all for a long time to come (hopefully). Continue reading

Member Diary #16: McGuffey

Hi!  My husband Mitch and I have the Bridge share.  The last bi-weekly share we had was full of delicious fruits and veggies: corn, white onions, leeks, summer squash, radishes, swiss chard, romaine lettuce, mint, cilantro, papalo, sugar plums and nectarines.  We are both from the South, Alabama and Mississippi to be exact, so I apologize in advance for the amount of butter used in a couple of these dishes the way our mothers and grandmothers taught us to cook is not always the healthiest, but I promise it is delicious.

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