Furr Member Diary Week #12

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Beet Salad with Basil & Feta  Continue reading

Anastasia Member Diary Week #12

pic by allegra palmer This is my sharemate and I’s inaugural year with the Southside CSA and the Bridge share is the highlight of our Mondays. One us is from a ranch on the West Coast and the other is related to the head of Slowfood USA so we were thrilled to find such an awesome option in NYC.  Despite the heat wave last week, we had our oven roaring and put together some fantastic dishes including walnut zucchini bread, a salad with roasted leeks and potatoes and roasted kale and beet quinoa.

pic by allegra palmer

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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

LEGS Member Diary for Week #6

pic by georgie greville

This is our 5th year with the delicious and lovely Southside CSA- we are a 2 person (soon to be 3) operation and get the Full Monty Deluxe. Now that I am pregnant, I am more grateful than ever to have access to amazing quality eggs, fruit and produce from a such a reliable source. This week we got a dozen huge, healthy eggs and a big handful of fresh asparagus- we are in to asparagus and have had no problem eating it for weeks- they are so great in scrambled eggs, frittatas, salads and soups.

pic by georgie greville

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Member Diary: Chris and Jenna’s July 23rd Share

Beets, squash, and leeks, oh my.

Don’t forget lettuce, potatoes, radish, carrots, papalo, plums, and eggs. This week’s CSA offerings were quite beautiful.

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Member Diary: Max’s July 30th Share

This is my third year in the Southside CSA and it’s always a highlight of my summer.  This year I have a half veggie, half orchard, half eggs, and half (shared) berry.  Officially, this share is mine alone, but I tend to cook for my roommate, my boyfriend, friends or coworkers often.  The vegetables make up most of my lunches and dinners for the first week with a few things saved for the next (off) week.  To keep from getting overwhelmed, I set up my berry share on the opposite week of my vegetable/fruit/egg share.

What a haul this week!  Cilantro, basil, carrots, kale, leeks, beets, green peppers, zucchini, purple potatoes, corn, a dozen eggs, and two kinds of plums.

 

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Membery Diary: Lara’s July 16th share

July 16th distribution,
Tonight I arrived late from work and had a huge box of fresh veggies waiting for me at the Woods, which i promptly took home and turned into a cold salad with beans to last for the week.
So, although I don’t know the exact amount of what I got, for a single person, it’s plenty for the week.
I get a full veggie share every week, and a dozen eggs every other week (which is a half share of eggs). In the summer, I rarely need to grocery shop.
There are some months as a freelancer when I have all the time in the world for cooking every night, and holding dinner parties, but this is not one of them. I’m sure lots of Brooklyners can relate.
As a freelance lighting technician on movies, I work on all kinds of shoots with great food, to not so great food, to no food at all. This particular job is loads of fun, but there is no catering. So I whipped up a few great dishes, doubled the recipes and have been throwing healthy size portions in tupperware before work every day this week.
Here was my super simple recipe for last week’s work meals:
A can of black beans, red beans, chick peas, lentils, a chopped red onion, juice from a lime, Brooklyn Salsa company’s Curry salsa
from the CSA: Chopped hot peppers, cilantro, a sweet onion, and all the other greens (not chopped, but washed and ripped into bite size leaves)
I mixed it all together in a huge bowl, added some sea salt and tossed it in the fridge.
Here are a few photos of the veggies, the cans of beans and salsa i used, the bowl of chopped goodness, and enjoying it late at night at work for a great dinner! – We were actually shooting 2 blocks from the Woods Bar, where the Southside CSA is distributed.

Member Diary: Meeshka’s July 16th share

Our Half Monty share of veggies, eggs, orchard, and berries is split between three
roommates: Mo, Michele, and myself, Teresa. Last month, Michele moved into her
own place, and I leave New York in just a week for the West Coast, so it’s with a heavy
heart that I cooked up this week’s share. I’ve always enjoyed cooking, and farmshare
has provided me with a welcome challenge to incorporate new items into my repertoire,
and for that I – and my palate – are forever grateful! So consider this member diary my
departing love letter to Southside CSA.

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