Veggie Monster Member Diary from Oct 28th Share Week

Share pic by katerina barry This week we got butternut squash, potatoes, red onions, carrots, kale, mustard greens, cilantro, parsley, popping corn, apple and apple cider.  We have a Full Monty share; We eat mostly vegan and usually have no problem getting through our fruit and vegetables each week.  This is our 5th year in the CSA, so by now there are very few surprises.  We have our favorite recipes for each vegetable that we return to each year.
Image02_SquashChickpeaCurryWith butternut squash, we pretty much always make a butternut squash and chickpea curry from Madhur Jaffrey’s wonderful “World Vegetarian” cookbook. Continue reading

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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Dec Winter Share Member Diary by Funcore

This month we received:

  • 2 doz eggs
  • tomato puree
  • collard greens
  • blueberries
  • diced peppers
  • corn
  • butternut squash puree
  • green beans

Pasta Bolognes

We used the tomato puree and frozen peppers in this dish.  Locally made Severino papardelle pasta made this vegetarian dinner super awesome!  Continue reading

Cooking with Butternut Squash Puree by Kale Cult

Winter Share distribution. 2010

Butternut Squash Puree!!

One of our fab member’s Naomi wrote this up last season. We had been slacking over at Southside CSA headquarters in getting this posted last season and decided to wait until it was Winter season again. As we are knee deep into the season and have received the puree in both Dec & Jan distributions, we decided it would be a great time to share her tips!

Just because winter share is over doesn’t mean you don’t have three blocks of squash puree in your freezer.  This year, I decided I would lower my intake of squash soup and do some more caloric things with my squash blocks.  Here a few squash recipes I tried that will help you get through the tedious warm spring days and remember that the cold dark days of winter are right around the corner.  Enjoy.

Squash Puree Risotto

PLEASE NOTE:  The squash puree we get is a little more watery than puree you’d make yourself so unless you really love baby food, add the squash puree when the rice is still al dente.  You’ll need a little less stock.  Also, if you don’t have leeks, use onions.  They are easier to clean anyway – not that I’ve ever rinsed leeks three times.  And vegetable stock can be substituted for chicken stock.

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What’s Cooking? Pork Sausage Pasta

Yeah! Our first video recipe of the 2011 season.

Yum! Looking good. Thanks Meng & Alex  for sharing.

Can’t wait to see what the rest of you cook up…

Member Diary #12: Bar Norman

This week’s share: kale, romaine, cilantro, basil, red and yellow onions, carrots, radishes, summer squash and zucchini, celery, peaches, plums, eggs

My two roommates and I have a Full Monty share. Since I wrote last season’s member diary,  I’ve switched from freelancing to working full-time, so I’ve had less time to cook anything complicated. My roommates and I are all working 9-5 and use the share mostly for dinners, but we try to make enough for lunch the next day, too. All the greens and herbs in the season so far have been great for fast salads and simple preparations that still have a lot of flavor. The heat this weekend kept us out of the city and out of the kitchen, but here are some lighter things good for the summer weather (and one dessert for which I braved using the oven). Continue reading

Member Diary #21 – M&C

We’re two households of two each, and we’ve been sharing the full Domino plan, full orchard and half eggs.  Usually, we meet up at the share on Monday nights, divvy up the goods (or arm-wrestle for the things that can’t be easily divided), grab a drink and talk shop, then return to our respective abodes to cook like fiends.  But recently our schedules have made it so we had to switch weeks, with each household taking turns with the entire share.  Thus, both households are ponying up for this post, with some items from the previous week’s share.  So this is more of an example of how many meals you can get out of 2 weeks of a share like ours.  It’s a two-fer Monday, good times!

The Nov 1 share looked like this:

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Member Diary #15– Samantha & Evan

Southside CSA Diary  for the week of 9/20

One important thing to note about our share is that my boyfriend does not eat vegetables, only lettuces, potatoes, and raw carrots.  But he loves fruits, berries, eggs, and meat of all sorts.  This means I have to really make the most of the veggie share all on my own, especially as I hate to waste good food.


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Member Diary #14 – Lucas & Ali

This weeks goodies:

1 bunch of spinach 1 head of lettuce 1 bunch of radishes 1/2 pound of tomatillos 1/2 pound of jalapenos 1 eggplant 1 acorn squash 1 bunch of parsley 1 bunch of mint 1 bunch of coriander apples galore! punnet of raspberries

I was a little worried about doing the member diary this week, as at the last minute Lucas had to go away for work which left me on my lonesome with all this fruit & vege to consume, to get creative with & to write about! Not the worst task in the world, but I’m 35 weeks pregnant and feeling very much like being cooked for rather than doing the cooking! But I soldiered on and this is what the week looked like! Continue reading

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