Dana & Zoe Member Diary – Week of Sept 29

1 our haul

My Husband and I have half shares of vegetable, orchard, berry, egg and meat. Below is an example of how we use up all of the goodness!!

Monday night:To tired to cook, so we spent the evening sorting our share and eating leftovers- corn and turkey leg stuffed poblano peppers with tomatillo salsa.

2 Roast chicken and swiss chard

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Tomatillo Recipes from Swift Johnson Share

tasty tomatillos

Tomatillos can be a challenge for those not used to cooking with them. Share family Swift Johnson shares their favorite recipes in this Special Tomatillo edition of the Member Diary

Here are a couple of tomatillo recipes!!
tomatillos

tomatillo salsa

Roasted Tomatillo Salsa

Total Time: 15 min

Ingredients

  • 1 1/2 pounds fresh tomatillos
  • 5 fresh serrano chiles
  • 3 garlic cloves, unpeeled
  • 1/2 cup fresh cilantro
  • 1 large onion, coarsely chopped
  • 2 teaspoons coarse salt

Preparation

  • Preheat broiler.
  • Remove tomatillo husks and rinse under warm water to remove stickiness. Broil chiles, garlic, and tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
  • Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.
  • Salsa can be made 1 day ahead and chilled, covered.

fried tomatillos

Fried Tomatillos

These are SO DELICIOUS as an appetizer.  Lemony and fried and super tasty!  Great served with marinara or any other sauce for dipping.

Ingredients:

  • Tomatillos
  • Flour
  • Egg
  • Breadcrumbs or cornmeal
  • Salt and pepper

Preparation:

  1. Mix salt and pepper into a cup or two of flour
  2. Whisk a couple of eggs
  3. Fill a small bowl or plate with breadcrumbs or cornmeal.
  4. Slice tomatillos into 1/4 inch slices
  5. Dip tomatillo slices in flour on both sides then shake off the excess.  Then dip in egg on both sides.
  6. Finally, dip both sides in bread crumbs or cornmeal and fry in vegetable oil.
  7. Eat while hot!

 

Brock Member Diary – Week of Sept 15th

brock 1

This week our vegetable share was: acorn squash, eggplant, tomatillos, poblano peppers, serrano peppers, tomatoes, lemon grass, onions, and kale.  We also have a half berry share, which was a bag of apples, a pumpkin, and a (decorative?) gourd.

There are only two of us, and we try to use up or prepare and freeze everything each week.  Our strategy is to eat the most perishable items first, and keep the more hardy veggies for later in the week.  We didn’t get around to eating the acorn squash yet, but maybe we’ll be inspired next week.
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To start, we decided to roast all of the peppers and the tomatillos in the oven to make a green chile stew with chicken.  After they were roasted, we removed the seeds and ribs of the chiles, blended them with some chicken stock, and added the puree to some onions that were cooked in a little olive oil, and some shredded poached chicken.  We ate this over rice with some cilantro and lime, and it was definitely a little spicy, but we enjoyed it.
brock 3
Our next project was a snack of kale chips. We tore the kale into pieces, tossed it with some olive oil and salt and cooked it in the oven at 350 degrees for about 15 minutes.
brock 4

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FUNCORE Member Diary – Week of August 11th

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This week we received:

  • 1 head red leaf lettuce
  • 1 bunch green beans
  • 1 dozen eggs
  • 1 quart blueberries
  • 1 bunch radishes
  • 1 bunch spinach
  • 4 ears corn
  • 4 tomatoes
  • 2 summer squash
  • 3 cucumbers
  • 1 bunch of sage

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We were going camping this weekend so we needed to strategize a bit in order to make sure we had a weeks worth of delicious lunches to bring to work, as well as 3 meals to contribute to the camping trip.

For lunch during the week, we made easy pita pockets filled with chicken breast, and thin slices of radishes, carrots and cucumber. Top it all off with homemade Goddess dressing- delicious and so easy!. Check out this neat trick I learned to help your pita keep it’s shape. Simply cut off a silver from the top then use the silver to wedge the pita open while it toasts. Voila! Life Hack!

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Here is the recipe to make your own version of Goddess dressing at home:

2 tablespoons safflower or canola oil
1/4 cup toasted sesame oil
1/2 cup tahini
2 tablespoons apple cider vinegar
1/4 cup water
1/3 cup roughly chopped scallions (about 2-3 big ones)
1 tablespoon lemon juice
1 tablespoon plus a healthy dash of tamari (or whatever soy saucy kinda thing you roll with)
3 garlic cloves
some salt and pepper to taste

Put it all in a blender or food processor and whizz it until its smooth. Better make a double batch though, cause you might just drink it out of the bottle.

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For our camping trip, we prepared in advance some whole wheat pesto pasta using ramp pesto that we had made last year and stored in the freezer. We served it with simply sauteed tomatoes, squash, carrots and green beans- a sort of rustic take on ratatouille.  Continue reading

Wills & Sarah Member Diary – Week of Aug 25th

Wills and Sarah Share – On a mission to eat it all

Except for the eggplants.  What can I say, I dont like em.  They are very pretty though, and the neighbors love em.
pic by Wills & Sarah
Here is the take for the week.  Gorgeous!

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We Jammin’ – Raina Member Diary – Week of Aug 4th

Aug

Our share last week = blueberries, peaches, shiro plums, eggs, Swiss chard, red leaf lettuce, carrots, potatoes, lemongrass, onions, leeks and corn. Peaches and plums were quickly eaten as is, I think we washed them. 

We’ve found that the best way to use all the produce is to clean and break down as much of it as possible on Monday night. I’m not much of a recipe follower but inspiration usually hits sometime during this process. This week it was a simple potato pancake. Flour, egg, leek, shredded potato, salt, pepper and some Panko and paprika all mixed together and then fried in a shallow pan. It was hard to remember to save some for our daughter!  These are really best straight out of the pan, but can also stand up to the fridge for a couple days. 
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The highlight of our booty (have always wanted to say that) was blueberry jam.
We used this excellent recipe from Danielle Walker of Against All Grain 
  • 3 cups blueberries (frozen and thawed or fresh)
  • 3/4 cup honey (you can use more or less depending on how tart your berries are)
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Instructions:

  1. Place the blueberries in a medium sized sauce pan and crush them with the back of a fork or using a potato masher.
  2. Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken. The best way to test if it’s done is to put a spoonful in the freezer for 5 minutes. If it won’t easily pour off of the spoon when you remove it from the freezer, then it’s done.
  3. Skim off any foam, then ladle the jam into a sterilized jar.
  4. Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.
We hope you enjoy!

Meeshka Member Diary

berry
We split a Half Monty Deluxe between three households. Two of us have been part of the  Southside CSA, so we generally know that once the blueberries start, you are in blueberry heaven for a few weeks, so we use a quick recipe to make some easy breakfast muffins.

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