Laura & Merav Member Diary

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My roommate and I share our CSA which is a half share of veggies, eggs, and orchard. This is our first year doing a CSA and we have been loving it! Here’s how we’ve been using the share this week:

Monday: After picking up the share, we decided to make a quiche with the spinach, corn, red onion (from two weeks ago), and eggs from the share. I just used a quick store bought crust, then I just sauteed up the veggies and added them to the crust. Then poured a mixture of 4 whisked eggs and about a half cup of milk plus salt and pepper on top. We added some shredded cheddar cheese and cilantro on top, then baked. This is a quick and easy meal that also makes great breakfasts or lunches throughout the week. We served the quiche with a salad using the Asian mixed greens and the radishes.
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Tuesday: Today we had vegetarian black bean tacos. I just used some simmered black beans and served the tacos with a salad using an ear of roasted corn, cilantro, red onion from 2 weeks ago, and a non-CSA tomato. On top I used a tomatillo salsa that I had from last week that is the recipe that you guys posted a few weeks ago. It is really yummy!
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Wednesday: Tonight we had Asian rice bowls (although I served it on a plate!), kind of a mix between Japanese and Korean flavors. This meal is also a good way to use up any random vegetables you may have lying around as you can pretty much throw whatever you want in here. The base is steamed Japanese sushi rice, then I added: steamed mustard greens, sliced radishes, and a soft boiled egg all from the share, plus some sliced avocado, kimchi from a jar that I had in the fridge, and chopped scallions. I just made a dressing with miso paste, rice vinegar, and sesame oil and drizzled that on top.
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Thursday: Dinner was Was leftovers tonight but I did get around to roasting my pumpkin from two weeks ago. Just roasted in the over then pureed in the food processor. I saved it in ziplocks and will keep in the freezer until I’m ready to make a pie!
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Friday and Saturday we didn’t cook. Sunday we made a soup with the other bunch of mustard greens and lamb sausage as well as some other random veggies thrown in. We served it with bread and cheese!!

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So that’s our menu for the week. We still have some greens and cilantro that we’ll use up this coming week!

Dillen Member Diary

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This is our friend Yvonne doing her distribution service on Oct.06th. She is the one who introduced us to the Southside CSA. She gave us her share on week while she was out of town and we were blown away!

Our family is 3 people- two adults and a 4 year old. The share we got from Yvonne was a full share with Veggies, Berries, Orchard, Meat and Eggs. It was the 4th of July weekend and we had way more food than we could handle. We had a bbq party and ate all we could of the amazing food.

We signed up right away!

Knowing that we couldn’t manage the massive amount of food, we asked our friends who are the same size family as us, to split a share. We chose to sign up for Veggies, Berries, Orchard and eggs.

We go to every distribution and split it up on the spot. every week we alternate who gets the eggs.

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This is our split. Half a bunch of red mizuna each :) some times we just pick who wants what more.. We will take the spinach and they take the arugula..Depends on the mood.

Monday night distro has also turned into our daughters favorite night of the week. she sees her friends, stays out late,- drinks fancy virgin cocktails. Nice energy and great light in the Woods.

So for Oct.06 share: we took home  corn, radishes, red mizuna, spinach, tomatillos, poblano peppers, cilantro, a half pound of Chilliquita peppers, apples, gourds, a pumpkin and mustard greens- not our week for the eggs.

 

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We live in manhattan – its a bit of a haul. we just got a car.

So for the week of eats>  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

Iris Member Diary for Week of Nov 4th

IMG_126Veggie Share: Red potatoes, yellow onions, scallions, kale, popcorn on the cob, cilantro, acorn squash, butternut squash.

Orchard Share: One quart apple cider, apples

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Our household stats: We are a family of four (two adults, a four-year old, and an infant) with a Week B half-share of both Veggie and Orchard. It takes us a full two weeks to use up all the produce. Sadly, Berry and Egg Share season is over. This week we enjoyed hearty meals featuring roasted potatoes, roasted butternut squash, apple crisp, hot apple cider, snake bites (IPA with cider!) and kale salad. Lots of kale salad. 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

Caroline F Member Diary from Week #22 (Sept 23)

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I had a crazy busy week and I was only able to cook two meals. So, I made an effort to use as much of my share– a MimoMex Vegetable Share & Greig Farm Berry Share —  as possible in both of the meals.

Breakfast Banh Mi w/ Japanese Style Scrambled Eggs by Nicole

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Want to try something new for breakfast? Got some eggs to use? Check out this savory breakfast banh mi from nicole. Original post over at her blog, Tiny Kitchen BK Continue reading

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