Sebastian Share Member Diary Week #20

pic by sebastian stolzenbergerI brought in my 2.5 y/o sous chef to help me create some magic in the kitchen today. Our kitchen took a beating but I think the end result was well worth the effort. I included a photo journal of what we were able to achieve.

Outer circle going clockwise from the top left:

  • Diced zucchini ready for an adventure
  • Prepping my ingredients for tea – mint/ lemon/ honey
  • Mint tea
  • Blueberry apple crisp
  • Broiled pork chops over a bed of red quinoa & zucchini
  • Sauteed zucchini with red quinoa

Inner circle from top to bottom:

  • Apple Sauce cooling on the stove top
  • Evan eating apples faster then I can peel them.

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

share2 - pic by mark yearsley

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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Member Diary- Katerina’s September 3rd Share

This is our fourth year as CSA members.  We have a Full Monty share.  Each year it gets easier.  By now we pretty much know what to do with everything and rarely get surprised by new vegetables.  We cook mainly vegan at home (no meat, fish or dairy), but love the “happy” eggs we get from the farm.

We usually make a couple of big dishes each week that can then be eaten for lunch or dinner on days we don’t have time to cook.  We try to come up with ideas for what to do with our fruit and veggies on Monday evening, then drop by the grocery store for extra recipe ingredients on Tuesday after work, and spend a couple of hours Tuesday or Wednesday cooking.  We’re both competent cooks, so together it only takes us a few hours to turn most of our share into food for the week.

This week’s share included Eggs, Peaches, Apples, Acorn Squash, Kale, Japanese Eggplant, Tomatoes, Cucumbers, Radishes, Mint and Rosemary (traded half our mint for half my sister’s rosemary, so got some of both).

We be jammin’

1st jamming session of the season

We busted out the jam pot and made our first jam of the season. Strawberry jam!  The batch turned out so deliciously red that i started thinking about getting a start on my Christmas jamming. Strawberry and rhubarb jam are such a great red color that they are beyond beautiful gifts. Plus they are such a sweet surprise in December.  Inspiration to follow…

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Member Diary #7 – Jen Ward

The best part of joining Southside CSA (I am a second year) was how it inspired me to cook again. I cooked a ton last summer. It’s so thrilling to come up with creative ways to use the share. My stacks of recipes and cookbooks are finally put to the test.
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Member Diary #6 – Pamela & Jon

Since this is our second year being members of the Southside CSA, we always know that Mondays we’re in for a whole new dinner surprise. Continue reading

[even more] stuffed inspiration plus berry fruity drinks

Last night was one of the best and most rewarding meals I’ve ever made. Knowing that 50% of my ingredients came from a local farm made me so happy and this farm share has changed my life! :) I was never much of a cooker so this is a huge step for me!

Thanks Southside CSA! - Ruth

Blueberry, Peach & Mint Refresher: Continue reading

Member Diary Week # 5 – Jecca & Jay

Southside CSA Veggie Share: red leaf lettuce. kale. celery. zucchini. spanish onions. red onion. leek. rosemary. mint. lemongrass

Week 5: Jecca Barry & Jay Dunn

A bit about my eating habits — I’m a vegetarian with strong vegan tendencies. My exeption to the vegan rule is the eggs from the CSA. The way I see it…if the chickens have names, they’re probably pretty happy…so the eggs are ‘happy eggs’. Continue reading

Beets Me!

photo by mad cache @ flickr.com

Ever escaped the heat of the city by ducking into McGolrick Park with a big styrofoam container of chilled borscht from Kormoran Restaurant? It is one of my favorite treats of the neighborhood Continue reading

Cooking with Mint

csa mint by esther giangrande

csa mint by esther giangrande

By now you have most likely rocked some delish hot tea with your mint. (nothing is much easier than adding hot water, eh?; and not much is more comforting than fresh mint tea after getting drenched in a downpour…). While mint is a lively/natural addition to teas (and chocolate), it also goes really well in more savory dishes like chilled rice, tabbouleh, and couscous salads. In fact, in  Greek and Lebanese cuisines, mint has been traditionally used in both sweet and savory dishes.

Storing mint is rather easy, although it wilt quickly if not done “right”.  A bunch of mint can be stored in the fridge for about a week. Best results come from keeping it stems down in a glass of water with a plastic bag covering the leaves, changing the water every couple of days.

In celebration of mint, which we should be getting on a regular basis as part of our share, here are some other ways to get your mint on; Let us know your favorite uses/recipes for mint.

SAVORY MINT DISHES

So, with a lot of the savory dishes, meat becomes a main part of the recipe. To that effect, we will be posting lots of meat stuff (no offense veg heads) but i recommend trying them meatless. Lots of the recipes are great fodder vegan/vegetarian adaptations. (and please send us pics and hints for any adaptations you might try)

SWEET MINT TREATS

Here are some different takes on the sweet side of mint.

  • Mint Julep Rice Pudding from the Candy Dish blog
  • Blueberry Mint Cupcakes by Coconut & Lime (another of my go-to blogs for amazing foodie fun). The mint is steeped in the milk in the cupcakes….i heart steeping herbs in milk for flavor fun. (try basil infused whipped cream or marscapone on top of berry pie. super yums)
  • Mint Gelato by Coconut & Lime. (seriously, if you love cooking, cruise this blog for great ideas and flavor combos) Great way to use mint and those pastured eggs.
  • Mint Chocolate Chip Cookies. (Scroll down) This recipe uses fresh mint and an extract. You could probably make your own extract too if you’ve got a mint plant in your garden and are harvesting tons

COCKTAILS & OTHER MINT DRINKS

And if you are feeling CRAFTY, check out this blog for a how-to for a Mint Lemonade Sugar Scrub

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