Iris Member Diary for Week of Nov 4th

IMG_126Veggie Share: Red potatoes, yellow onions, scallions, kale, popcorn on the cob, cilantro, acorn squash, butternut squash.

Orchard Share: One quart apple cider, apples

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Our household stats: We are a family of four (two adults, a four-year old, and an infant) with a Week B half-share of both Veggie and Orchard. It takes us a full two weeks to use up all the produce. Sadly, Berry and Egg Share season is over. This week we enjoyed hearty meals featuring roasted potatoes, roasted butternut squash, apple crisp, hot apple cider, snake bites (IPA with cider!) and kale salad. Lots of kale salad. Continue reading

VLAD Member Diary – Week #20

pic by mark yearsley

VLAD’s CSA share of veggies and meat is split between Jenny, Laura Jo , Jordan, and Marc. Laura and Jordan lived together and split one half and Jenny & Marc split the other.

pic by Mark Yearsley

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For the week of September 9th, the CSA haul was tomatillos, swiss chard, green peppers, eggplant, mini purple eggplant, habanero peppers, tomatoes, zucchini,  and lemongrass. The meat was a bone-in pork loin, a top sirloin steak, and a chicken.

share3 - pic by mark yearsley

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151 Kent Member Diary Week #13

Basil Our share feeds three in our household: one chef who works at Parish Hall, one expert baker and me, a girl whose cooking skills plateau at stir-fry. We typically plan dinner once a week, where we use the majority of our produce share (half-berry, half-orchard, full veggie). The amount of produce we get in a week is sometimes more than we can manage to eat. Making one meal large enough for leftovers is a convenient way to use it up. This week we received a plethora of blessed veggies: corn, onions, kale, leeks, squash, beets, carrots, and basil along with a bucket of blueberries. We store the veggies in the refrigerator and the basil in a glass of water.

blueberries

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Ricker Family Member Diary Week #13

We’ve been members of Southside CSA since its founding (6 years?) but this is our first Member Diary! We are a family of three and we pick up a veggie share every week with meat and eggs every other week. This week we were super excited to see corn cobs at The Woods for the first time this season.

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I like to use the corn right away so the first thing I did was make a corn salsa that I could quickly throw on top of dishes throughout the week- it ended up in quesadillas, on pizza and in salads and I still have enough left over that it will probably last another week or two.

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Along the same lines, I also made a veggie pickle slaw early in the week inspired by this Smitten Kitchen recipe to throw into dishes throughout the week. Our version used up carrots, cucumbers and celery. It’s great to bring to bbq’s!

Munching on a roasted carrot stick

Munching on a roasted carrot stick

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RAINA Member Diary Week #10

RAINA

Clockwise from top left:

  1. strawberry and almond milk smoothies
  2. our daughter supervising the monday CSA Pickup
  3. Dal and bhaji
  4. In production (yellow lentils, garlic and spinach with white onion)
  5. peas and carrots, frozen and ready for some homemade baby food
  6. roasted beets in situ
  7. beet greens sauteeing with garlic
  8. barley, beets, beet green salad
  9. carrots (the better to see you with!)

 

With a new member of our family (above, supervising), two busy jobs, and a LOT of adjusting in the last year, we’ve struggled with eating well and sustainably.  We were excited when one of our neighbors told us about the Southside CSA… Continue reading

Week #1 – May 2 [Berry]

World's Greatest Asparagus! Fresh from Red Hook, NY

What a perfect day to kick off our 3rd year and the first distribution of the 2011 harvest season! Week 1 of our 28 week harvest season was nothing less than fabulous.  It was great to see so many familiar faces, especially our “regular” bartender Sally, the guys from the Woods, and Alejandro from the Taco Stand.

new covered courtyard

Southside CSA is back at the Woods, super-stoked about the covered courtyard that will protect our backyard distributions from the rain. More than ever, we are so thankful for the support the Woods gives our CSA and the local food movement, sharing their amazing space with us and our farmers.

This week’s Berry share was 4 lbs of Asparagus. This asparagus is absolutely divine, totally sweet and tasty enough for a lot of members to just start chomping away on the raw stalks. Let me tell you, not much can beat a Woods burrito paired with a raw asparagus “salad”. Yummers!

Asparagus!!

If you want to get your hands on some of this outrageous local food asap, don’t despair because you can still sign up for the Berry Share!

Email for details

You know you want to get your own bucket of farm fresh asparagus!

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Berry! Member Diary: Megan Q.

Sadly, this week’s berry share wasn’t as bountiful as in weeks past.  Add that and the fact that my husband and I helped out at the distribution on Monday and wound up eating most of our berries, what we brought home was kind of sad.

[Ed Note: We are all going to have to start a berry support group now that the blueberry season is winding down...Summer, you are a cruel mistress!]

Especially since this is what we usually bring home!

Either way, it’s been all berries, all the time in the Quesada household.  Continue reading

Storing Your Produce & other Handy Tips…

pic by contentedsparrow{megan} @ flickr.com

In the spirit of the holiday weekend, we would like to share with you some good resources on how to store your various veg & fruits. Continue reading

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