Corn is one of my favorite “vegetables”. I count down the days till the fresh corn arrives in our CSA. And then do the happy dance when they arrive in the Winter Share. Not much beats a sweet corn soup in the dark days of Winter. Cleaning out the inbox I found a Member Diary which somehow never got posted. Whoops! Plus, gearing up for our first distribution of frozen delights from Winter Sun, I was cruising through pics of meals we rocked last year. We loooooooove corn soup!
Our fave blogger Nicole sent us this post when we were still rocking that barely cold Fall weather. Now that the temp has dropped, you should really rock out her recipe. Link to the full post filled with fab photos — at Tiny Kitchen BK, followed by a post on how to eat the noodles
Although it isn’t all THAT cold in NYC, it’s chilly enough to break out the dotanabe (hot pot cooking vessel) and make a delicious soup. I couldn’t believe my luck to get mizuna greens from the CSA!
To make this soup, you’ll need:
- 1/2 Medium Carrot, sliced in fourths
- 1/2 Block Packaged Tofu (whatever consistency you like. For this hot pot, I like firm or medium) cut into squares
- 250g Thinly Sliced Beef (you can get it at the butcher if you call ahead if there aren’t any Asian groceries around)
- Enoki and/or shimeji mushroom, bottom cut off and separated
- 1/2 cup sake
- Kombu (Dried Kelp) to flavor
- 1 Bunch Mizuna Greens
In a skillet, dutch oven, nabe pot or any wide and deep cooking vessel, place the kombu sheet inside then pour 1.5 – 2 cups water and 1/2 cup sake. Turn on the heat to medium high. Place the carrot and tofu in the skillet in sections, then add the mushrooms in its own section.
When the carrots have softened and the broth is at a light boil, add the mixing greens along the side of the skillet. Lay the strips on meat on top and let it cook until done. Remove from heat and serve with cooked udon noodles (and raw egg if you’re lucky enough to have access to pasture raised farm fresh eggs).
This is our fourth year with the Southside CSA; each week we pick up vegetables, eggs, a chicken, orchard fruit and berries, plus an armload of maple syrup when we can get it. It’s an ideal system for us – I don’t have to plan ahead or visit Whole Foods, and we’re getting a truly superior product. We used the delivery service from the Cargo Bike Collective for the first time this week, and it really tipped the experience into luxurious territory. If there were CSA Olympics, I think we’d have a gold medal winner on our hands with the Southside CSA.
Because eating in a restaurant with two small kids can be nightmarish, we prepare a simple-but-delicious dinner every night at home (pizza night is the exception, of course). These are some of the dishes we’ve made in the last week with our CSA haul: Continue reading
Filed under: Feather Ridge Farm Chicken Share, Feather Ridge Farm Egg Share, Greig Farm Berry Share, Member Diary, MimoMex Farm Shares, NY Orchard Share, Recipes | Tagged: apple, French fare, greens, onion, pear, rubs for meats, Savory Ideas, soup, Sweet Things | Leave a comment »
NIcole shares another gem of a recipe with us! Lu’s Tomato Soup at Tiny Kitchen BK
(PS – Great idea for those of us in the oh-so-ahhhhhhhmazing Northwind Farm Meat Share!!)
Looking for a new way to enjoy your blueberry harvest…
Check out this great recipe shared by member Nicole Tanska. Check out her blog — Tiny Kitchen BK – for more yummy recipes and GORGEOUS pics!!
- 1/2 cup sugar
- 2 cups berries
- 1 liter water
- pinch cornstarch
- tablespoon cream
- 2 cups cooked egg noodles
1.) add water, sugar and berries. bring to a simmer. don’t let it boil or the berries explode
2.) mix cornstarch w/ 1/2 cup water on the side. add the mixture to the pot.
3.) after about 3-4 minutes, turn off heat and ladle into bowls with noodles . top with cream.
On a flight to Paris sometime in the early 2000’s, I was once fed a tiny wedge of innocuously labeled Brie on top of a sugar cookie. The combo was delivered unceremoniously by an airline Stewardess who, despite being lovely and charming in an exquisitely French way, did nothing to refine the two three-inch pieces of “food”, which were wrapped in plastic like an astronaut’s meal. And yet to this day this airline-brand snack is one of the greatest things that I have ever eaten. All of this is to say that the story of my Brooklyn CSA experience begins long before I bought a share. Walk with me for a moment. Continue reading
This month we received:
- 2 doz eggs
- tomato puree
- collard greens
- diced peppers
- butternut squash puree
- green beans
We used the tomato puree and frozen peppers in this dish. Locally made Severino papardelle pasta made this vegetarian dinner super awesome! Continue reading
Filed under: Member Diary, Recipes, Winter Share | Tagged: blueberry, breakfast fun, collard Greens, cooking italian, corn, greens, Indian dishes, onion, pancakes, pasta, pesto, potato, red pepper, salad, Savory Ideas, smoothies, soup, tomato puree, winter squash, Winter Sun farms | Leave a comment »