Laura + Merav Member Diary for Week of June 15th

Laura + Merav

Hey guys! This blog post is coming at you from Laura and Merav. We are friends and roommates and this is our second season doing the CSA. We get a bi-weekly egg and veggie share. We share groceries and cook a lot of meals together so sharing the CSA works out really well for us. We were super excited for veggies to start and this week was definitely all about the greens. This week of cooking has basically been all about shoving greens into anything and everything that we make.

Here’s a rundown of some meals that we’ve made and how we’ve been using our shares.

Image 2 Laura and Merav

After picking up our share on Monday, I decided to make a giant salad using a lot of those salad greens since those tend to perish more quickly than some of the sturdier greens we got. Continue reading

Week #3 Member Diary – Fox Force 5

Asparagus May 2015

ASPARAGUS SEASON! May means we are knee deep into Asparagus season. This week’s distribution was another 2 pounds. We also get an Egg Share and a Large Meat Share. Our household tends to cook breakfast, lunch, and dinner most days so we have get full shares of everything.Large Meat 2015

Egg May 2015

Having been spoiled by the super fresh asparagus we get from Greig Farm, we really only eat asparagus during the month of May when it is in season here in NY. Store bought spears shipped from thousands of miles away just doesn’t compare. So for the month of May we tend to eat asparagus for every meal.  Continue reading

FUNCORE Member Diary – Week of August 11th

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This week we received:

  • 1 head red leaf lettuce
  • 1 bunch green beans
  • 1 dozen eggs
  • 1 quart blueberries
  • 1 bunch radishes
  • 1 bunch spinach
  • 4 ears corn
  • 4 tomatoes
  • 2 summer squash
  • 3 cucumbers
  • 1 bunch of sage

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We were going camping this weekend so we needed to strategize a bit in order to make sure we had a weeks worth of delicious lunches to bring to work, as well as 3 meals to contribute to the camping trip.

For lunch during the week, we made easy pita pockets filled with chicken breast, and thin slices of radishes, carrots and cucumber. Top it all off with homemade Goddess dressing- delicious and so easy!. Check out this neat trick I learned to help your pita keep it’s shape. Simply cut off a silver from the top then use the silver to wedge the pita open while it toasts. Voila! Life Hack!

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Here is the recipe to make your own version of Goddess dressing at home:

2 tablespoons safflower or canola oil
1/4 cup toasted sesame oil
1/2 cup tahini
2 tablespoons apple cider vinegar
1/4 cup water
1/3 cup roughly chopped scallions (about 2-3 big ones)
1 tablespoon lemon juice
1 tablespoon plus a healthy dash of tamari (or whatever soy saucy kinda thing you roll with)
3 garlic cloves
some salt and pepper to taste

Put it all in a blender or food processor and whizz it until its smooth. Better make a double batch though, cause you might just drink it out of the bottle.

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For our camping trip, we prepared in advance some whole wheat pesto pasta using ramp pesto that we had made last year and stored in the freezer. We served it with simply sauteed tomatoes, squash, carrots and green beans- a sort of rustic take on ratatouille.  Continue reading

Marcel Forrest Member Diary – Week of June 16

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Marcel Forrest – We have a half share of veggies and eggs that feeds me (Jason) and my boyfriend (Marcel). I was so excited as this is my first year as a member of the CSA and my first share of veggies! I came to distribution not sure what to expect and was delighted by the variety.

This week’s haul
● 1/2 lb lettuce
● 1/2 lb baby bok choy
● 1/2 lb english peas
● 1/2 pound garlic scrapes (yea!)
● 1 bunch swiss chard
● 1 bunch cilantro
● 1 bunch garlic (4 pieces)

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One bag is enough to carry everything home.

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Continue reading

Sebastian Member Diary – Week of May 19

sebastian 2Hello, Hellooooo!….
I split a share with 2 other families last year and it worked out so well that we decided to do it again this year! We realized that this way we each get a bounty of goodies every 3 weeks, and not the weekly/ bi-weekly necessity. Each of our families have 3-4 hearty mouths to feed and individually all have a love of cooking. Splitting our CSA was a way to support local farms, but still be able to manage the amount of produce we committed to. Our share consists of fruit, berries, veggies and egg.
sebastian 3
I’ve gotten in the habit of combining the Monday pick up with an outdoor activity for my 3y/o Evan. The park across from The Woods is a perfect place to hangout, have a picnic dinner or run around for an hour or so, before we pick up our produce.
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sebastian 13

Since I find myself juggling quite a bit during the week (freelancing, an energetic toddler, school, a dog, a hard working husband and toddler classes & activities), I make an effort to spend one day cooking a multitude of things in anticipation of the busy week ahead. Though I do tend to cook most of our meals, I have learned many ways to cut cut corners and save time.

Continue reading

Member Diary – Eggs Three Ways by Raptor

Eggs in a Cup

Eggs in a Cup

A carton of fresh eggs doesn’t last long at our house. Our two person share family plows right through the dozen each week. Eggs are by far our favorite protein for all meals. Here’s what we did with our most recent dozen from the CSA (our veg and fruit shares haven’t started up yet).

1. Eggs on a half shell

Soft boiled eggs are the best, especially for dinner. For perfect soft boiled eggs, boil the water, add some vinegar, and drop the eggs in for about 7 minutes. After, drop the eggs into cold water.

Soft Boiled Eggs

Soft Boiled Eggs

For this meal, we put the soft boiled eggs over brown rice with soy sauce, and ate with a salad and some fresh asparagus cooked on high temp. Delicious. Continue reading

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