Wills & Sarah Member Diary – Week of Aug 25th

Wills and Sarah Share – On a mission to eat it all

Except for the eggplants.  What can I say, I dont like em.  They are very pretty though, and the neighbors love em.
pic by Wills & Sarah
Here is the take for the week.  Gorgeous!

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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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Kohlrabi Greek Salad

Kohlrabi Greek Salad

Another fantastic way our members are eating up their share. Kohlrabi, carrots, and onions by Nicole!!

Kohlrabi Greek Salad
Serves 1
Ingredients:

  • 1/2 Cucumber, Diced
  • 1/2 Medium Tomato Diced
  • 1/2 Cup Diced Kholrabi
  • 1/4 Cup Chopped Red Onion
  • 2″ Square of Feta, Diced or Feta Crumbles to taste
  • 1 TBSP Olive Oil
  • 1/2 TBSP Balsamic Vinegar or Lemon Juice
  • Optional – Chopped Parsley
  • Optional – 1 TSP Zataar (Mediterranean Spice Mix)

1. Put diced and chopped veggies in a bowl. Mix.
2. Top with feta, spices, parsley (if using)
3. Mix the olive oil and vinegar (or lemon juice). This will be your dressing.

Note: If packing for lunch (like pictured), pack the dressing in a separate container

Pea Shoots!

pic by Eating Asia

For Winter Share alums, the fresh pea shoots we get are pretty much a hands down favorite. For newbies, they can be a bit of a mystery. To help those unfamiliar dive, Melanie sent along her tips for these delicious greens…

Pea shoots! Isn’t it just great to eat fresh local greens in the winter? The younger they are the more tender and delicious to eat raw. As soon I arrived home after this month’s pickup I made this simple dressing and ate half the bag without even bothering to sit down. The rest I used for breakfast omelets with blue cheese… not bad either!

  • 2 generous tablespoons olive oil
  • 2 heaping tablespoons tahini
  • juice from 1/2 a lemon
  • about a half or so teaspoon of molasses
  • salt
  • pepper
  • cumin

mix with a fork. toss in pea shoots. eat with chopsticks!

(transferring to a plate and sitting down is optional)

Member Diary: Berry Monty’s November 19th Share

Hi readers!
Our household loves kale and sweet potatoes. For the last delivery of the season, we decided to have a super duper kale-fest. Below are a few of our favorite recipes, including two with kale. They are very quick and easy and best of all, healthy! Enjoy.

THE GRAND STREET GO-TO
Tonight (and most nights really) we sauteed kale and served it with roasted sweet potatoes and brown rice. You can serve this meal with braggs, tahini or any other kind of sauce that you happen like.


ANTS ON A LOG
Roast whole sweet potatoes with the skin on
Take them out of the oven, cut in half
Drizzle with olive oil, sprinkle wtih sea salt
Serve over black quinoa.

This meal is very simple but the flavors are just right!!

WUTANG KALE SALAD
Discard kale stems
Rinse & chop leaves, and put in a big bowl
add olive oil and sea salt
massage leaves with your hands a few minutes
add finely sliced apples and julianned radished
add apple cider vinegar to taste
add fresh lemon juice to taste
sprinkle with nuts and seeds. (we like pistachios! and recently tried a flax-see nut mix)

Member Diary #5A – Crack Fox – June 4th Share

 

This is our 4th year being a part of the great Southside CSA. We usually do a full veggie and egg share, but after witnessing the insane berry bounty last year, we decided to go for the Full Monty Deluxe.

I cook 1-3 meals for us every day, so everything is usually eaten by my husband and I with some small dinner parties thrown in. We eat mainly vegetarian but not exclusively.

This weeks share was 1 pound of fresh green peas, 4 quarts (!) of strawberries and a dozen eggs.

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Member Diary #3A: Jessica M.

Hi!  My name is Jessica and my boyfriend Jack & I chose the Berry Monte share with Southside CSA.  This is our first try with any CSA, ever.  We are pretty excited because our list of favorite things to do includes: Go to metal shows, be really loud, drink beer, and cook really good food with our friends.  My boyfriend is doing the whole Paleo thing right now (aka “the caveman diet”) so we were excited to get our veggie/egg/berries in surplus this summer.

When we went to pickup on Monday the 21st, it was a rainy evening; so all distribution was moved indoors.  But that didn’t mean we weren’t absolutely stoked – Strawberries!  The first of the season!

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