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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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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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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Member Diary: Joey- July 2nd share

I’ve been doing the Southside CSA on and off for the past 4 years and I’m back “on” again for a bunch of reasons: the food variety is better and the share has gotten larger over the years, I’m eating more meals at home, I’ve grown more comfortable in the kitchen and it’s still really convenient for me to pick up the share at The Woods. I’m a triathlete so I don’t stop eating, ever, and the full share of veggies and half share of berries and eggs has proven to be a perfect amount of food for me. I might have people over or offer some meals to my three roommates towards the end of the week, sometimes I trade baked goods for coffee at my coffee spot or bring stuff to work to share with my colleagues but ultimately there’s barely any food leftover from the previous week and I always look forward to stocking up every Monday night. Monday and Tuesdays are my days off from my job so they’re usually heavy training, eating, and cooking/food prep days for me. This keeps the fridge relatively organized, not totally overflowing with four people’s food and I don’t have to worry about cooking the rest of the week if I take care of it all right after I pick up the share.


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