Beet Salad with Basil & Feta Continue reading
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.
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.
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.