Stephanie Member Diary

photo 1
Holy greens this week! This is what my partner, Brian, and I got in our MimoMex Veggie and Orchard half shares: mustard greens, red mustard greens, arugula, mizuna, spinach, broccoli, cilantro, onions, baby pumpkins, a Sugar Baby pumpkin, Empire apples, apple cider.
Monday:
Usually I try to clear out the fridge before my pickup so that there’s room for CSA goods and we don’t have any leftovers to eat (which would discourage us from cooking). That didn’t happen this weekend…we had guests over and ordered a ton of takeout one night instead of cooking, so not only did we have all those leftovers, we had a bunch of veggies that I’d been planning to cook. No room in the fridge!
photo 2
Steps I took to clear out the fridge and store the share goods:
1. Drank the last of some white wine to get rid of the bottle. Need to start somewhere!
2. Finished up some takeout for dinner. No cooking tonight; clearing/storing only.
3. Cut our losses and traded some wilting cilantro for this week’s lively cilantro. Put the new cilantro in a glass with water (like a bouquet of flowers) and with a small plastic bag over the top. Old cilantro went in a bin for composting.
4. To help the rest of the greens last longer and reduce their bulk: picked out the wilted ones, trimmed off the stems, washed and spun the leaves, and packed them in plastic containers lined and layered with paper towels. Way laborious but worth it.
5. Consolidated carrots and celery with some radishes from a previous share in a FoodSaver container since they’re all supposed to be stored the same way anyway (with moisture and the air vents closed) and none of them produce ethylene.

Continue reading

Laura & Merav Member Diary

CSA1

My roommate and I share our CSA which is a half share of veggies, eggs, and orchard. This is our first year doing a CSA and we have been loving it! Here’s how we’ve been using the share this week:

Monday: After picking up the share, we decided to make a quiche with the spinach, corn, red onion (from two weeks ago), and eggs from the share. I just used a quick store bought crust, then I just sauteed up the veggies and added them to the crust. Then poured a mixture of 4 whisked eggs and about a half cup of milk plus salt and pepper on top. We added some shredded cheddar cheese and cilantro on top, then baked. This is a quick and easy meal that also makes great breakfasts or lunches throughout the week. We served the quiche with a salad using the Asian mixed greens and the radishes.
CSA2 CSA3
Tuesday: Today we had vegetarian black bean tacos. I just used some simmered black beans and served the tacos with a salad using an ear of roasted corn, cilantro, red onion from 2 weeks ago, and a non-CSA tomato. On top I used a tomatillo salsa that I had from last week that is the recipe that you guys posted a few weeks ago. It is really yummy!
CSA4 CSA5
Wednesday: Tonight we had Asian rice bowls (although I served it on a plate!), kind of a mix between Japanese and Korean flavors. This meal is also a good way to use up any random vegetables you may have lying around as you can pretty much throw whatever you want in here. The base is steamed Japanese sushi rice, then I added: steamed mustard greens, sliced radishes, and a soft boiled egg all from the share, plus some sliced avocado, kimchi from a jar that I had in the fridge, and chopped scallions. I just made a dressing with miso paste, rice vinegar, and sesame oil and drizzled that on top.
CSA6
Thursday: Dinner was Was leftovers tonight but I did get around to roasting my pumpkin from two weeks ago. Just roasted in the over then pureed in the food processor. I saved it in ziplocks and will keep in the freezer until I’m ready to make a pie!
image image_1

Friday and Saturday we didn’t cook. Sunday we made a soup with the other bunch of mustard greens and lamb sausage as well as some other random veggies thrown in. We served it with bread and cheese!!

image_2 image_3
So that’s our menu for the week. We still have some greens and cilantro that we’ll use up this coming week!

Dillen Member Diary

IMG_1440

This is our friend Yvonne doing her distribution service on Oct.06th. She is the one who introduced us to the Southside CSA. She gave us her share on week while she was out of town and we were blown away!

Our family is 3 people- two adults and a 4 year old. The share we got from Yvonne was a full share with Veggies, Berries, Orchard, Meat and Eggs. It was the 4th of July weekend and we had way more food than we could handle. We had a bbq party and ate all we could of the amazing food.

We signed up right away!

Knowing that we couldn’t manage the massive amount of food, we asked our friends who are the same size family as us, to split a share. We chose to sign up for Veggies, Berries, Orchard and eggs.

We go to every distribution and split it up on the spot. every week we alternate who gets the eggs.

IMG_1454

 

This is our split. Half a bunch of red mizuna each :) some times we just pick who wants what more.. We will take the spinach and they take the arugula..Depends on the mood.

Monday night distro has also turned into our daughters favorite night of the week. she sees her friends, stays out late,- drinks fancy virgin cocktails. Nice energy and great light in the Woods.

So for Oct.06 share: we took home  corn, radishes, red mizuna, spinach, tomatillos, poblano peppers, cilantro, a half pound of Chilliquita peppers, apples, gourds, a pumpkin and mustard greens- not our week for the eggs.

 

IMG_1441 IMG_1442 IMG_1443 IMG_1448 IMG_1460

IMG_1526

We live in manhattan – its a bit of a haul. we just got a car.

So for the week of eats>  Continue reading

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.
brock 2
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

Continue reading

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. 
P1050179
 
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!

Marcel Forrest Member Diary – Week of June 16

jason_and_marcel

Marcel Forrest – We have a half share of veggies and eggs that feeds me (Jason) and my boyfriend (Marcel). I was so excited as this is my first year as a member of the CSA and my first share of veggies! I came to distribution not sure what to expect and was delighted by the variety.

This week’s haul
● 1/2 lb lettuce
● 1/2 lb baby bok choy
● 1/2 lb english peas
● 1/2 pound garlic scrapes (yea!)
● 1 bunch swiss chard
● 1 bunch cilantro
● 1 bunch garlic (4 pieces)

the_haul

One bag is enough to carry everything home.

share_transportation

Continue reading

Sebastian Member Diary – Week of May 19

sebastian 2Hello, Hellooooo!….
I split a share with 2 other families last year and it worked out so well that we decided to do it again this year! We realized that this way we each get a bounty of goodies every 3 weeks, and not the weekly/ bi-weekly necessity. Each of our families have 3-4 hearty mouths to feed and individually all have a love of cooking. Splitting our CSA was a way to support local farms, but still be able to manage the amount of produce we committed to. Our share consists of fruit, berries, veggies and egg.
sebastian 3
I’ve gotten in the habit of combining the Monday pick up with an outdoor activity for my 3y/o Evan. The park across from The Woods is a perfect place to hangout, have a picnic dinner or run around for an hour or so, before we pick up our produce.
sebastian 12
sebastian 13

Since I find myself juggling quite a bit during the week (freelancing, an energetic toddler, school, a dog, a hard working husband and toddler classes & activities), I make an effort to spend one day cooking a multitude of things in anticipation of the busy week ahead. Though I do tend to cook most of our meals, I have learned many ways to cut cut corners and save time.

Continue reading

Follow

Get every new post delivered to your Inbox.

Join 579 other followers