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

FUNCORE Member Diary Week #22 (Sept 23)

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This week from our share we picked up the following:

  • 1 doz egg
  • 3 potatoes
  • 1 bunch parsley
  • 1 bunch radishes
  • 1 bunch scallions
  • 3 green peppers
  • 1 bunch lettuce
  • 4 ears corn
  • 14 apples
  • 2 poblano peppers
  • 1 pumpkin plus a mini guy

We usually make 4 to 5 things a week with what we pick up, but this week was the week we were due to have a baby- AND WE DID!  Our little man joined the world on Sept. 26th and while we are so excited to have him in our lives, we still need to eat.  So we kept it simple, but big on flavor and still used everything in our weekly pick up.

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Early in the week we made a big bowl of veggie and quinoa salad.  Continue reading

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

Continue reading

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

Member Diary: Darling House Reflects on the CSA Season

In honor of this year’s final Southside distribution, the Darling House share would like to reflect on a few of the ways this food has integrated into our lives. Some background and habits: we are a household of 4 to 5 room mates that buys most of our groceries communally. There is a whiteboard in the kitchen that we use to track our purchases, as well as the week’s haul from the CSA. We cook a large dinner together 1 to 2 times a week, and about half the share goes into communal meals. Potatoes, onions, apples, died corn and squash go into hanging baskets in our kitchen, and the rest is stored in our fridge, which is always being cleaned out and re-arranged. Those more inclined to biking usually pick up the share in a backpack on their way home from work, and then they’re able to opt out of the volunteer shifts if they want.

Absolute Asparagus

Popular for thousands of years, asparagus was grown in ancient Egypt, Greece and Rome. Stories say that the ancient Romans prized the vegetable so much that they had special fleets, running it in to the tables of the privileged straight from the farm. There is also talk of it being “run” from the farms of Roman Britain up into the Swiss Alps for “freezing” in order to be available for important feasts year round.  Herbalist John Girard mentioned wild asparagus in the 16th century, and it is found as far back as the 17th century in French cookbooks. The asparagus growing beds in Northern Italy were famous during the Renaissance period. In fact, these graceful spears have always been a sign of elegance, and in times past, were a delicacy only the wealthy could afford. Sounds like thanks to its short growing season, asparagus has always been a highlight in the foodie calendar. Nowadays with globalization, you can get asparagus year-round, typically shipped in from Peru, China, Mexico, & California. However, nothing tastes as good as locally harvested asparagus. So glad that Norman shares his harvest with the Southside CSA!
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 #2. Cassidy.

Week #2 Distribution

Week #2 MimoMex Veggie Share: Basil. Parsley. Cilantro. Radish. Romaine. Spinach. Kale. Garlic. Green Onions. 1 dozen eggs Continue reading

Recipe Round-Up

CSA’s are all about forming community. Having been a member of a CSA for 6 years now, I can easily say that one of the best things about it (besides getting to use the phrase “my farmer” & all the fresh produce) is all the great recipes you get introduced to by talking to other members during distribution.  And while this pic just shows us clammering around the computer to fix bouncing emails and fill in volunteer shifts, in the future we hope you will be filling up our blog with recipes.

Please send us via email, blog comments, or facebook wall posts your recipes and pics. Or sit down with us (and a glass of wine) at distribution and help us post some stuff to the blog.

Weekly we will round the recipes we have received and compile them into one post for easy access.  This week we have a salad and a pesto recipe. Cheers to sharing our harvest secrets.

radish. week 1 distro.

radish. week 1 distro.

Red Leaf, Radish, and Pine Nut Salad

(thanks Anu! I am wishing i had been more creative than chop and sprinkle w/salt with my radishes. but boy oh boy, were they good eats.)

1/4 cup extra-virgin olive oil
1/4 teaspoon grated lemon zest
1/4 teaspoon grated orange zest
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 large head red-leaf lettuce (1 pound), torn into pieces
6 radishes, cut into thin wedges
1/4 cup pine nuts (about 1 ounce), toasted

Preparation: Whisk together oil, zests, juices, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until salt has dissolved.

Add lettuce and radishes and toss. Serve topped with pine nuts

Spinach Pesto

geek patrol@flickr.com

geek patrol@flickr.com

(thanks anne. she reminds me that i should let all you csa newbies know, you might wanna think about investing in a food processor. I bought one my 2nd season and it changed my life. Do you know how many amazing meals can be whipped up with one of those things. I kid you not, lifechanging. Add it to your birthday wishlist now.)

4 cups spinach leaves (stems removed)
2 tbsp chopped spring garlic or 2 garlic cloves
2 tbsp chopped parsely
1/4 cup pine nuts
1/2 cup olive oil
1/4 grated parm
salt and pepper to taste

In a food processor combine the garlic and nuts first until coarsely ground. Add spinach and parsley in handfuls. Pour in olive oil and scrape down sides to get it all in there. Add cheese and puree. Adjust ingredients to taste.


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