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. (more…)
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! (more…)
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 »
MimoMex provides us with an ample supply of lemongrass. At our house, the kitties cant get enough of the stuff so we gladly scoop up the extras left behind. However, we wanted to post a few uses and recipes, hopefully inspiring you to take yours home and use it. Please note, a lot of the recipes call for use of the bulb; MimoMex harvests the leaves which can easily be used in place of the bulb.
New members have been a little confused with some of the herbs coming from MimoMex. Mexican specialty herbs like epazote, quelite, and papalo are key ingredients in some of the most delicious cuisine from Latin America and a bonus to Southside CSA shares. Not a typical part of most CSA shares, we are lucky to be partnered with MimoMex Farm and recieving these uncommon, gourmet herbs. Those familiar with papalo know it is easy to make impressive meals with the herb. It has a pungent, citrusy taste, often likened to arugula, cilantro, and rue. (more…)
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!
One fine September evening, Brooklyn Kitchen Labs opened their doors to our members, Alyssa & Mathieu Palambino, so that they could teach us Southsiders how to make the French classic, Pot au Feu. It was a spectacular night full of fun French cooking facts, delicious wine, and great people. Big props to Alyssa for organizing this great community event!
My full Veggie share: 1 lb Poblano Peppers, 1/2 lb Chilaca Peppers, 1 lb Tomatoes, 1 head of Cabbage, 1 head Red Leaf Lettuce (I took 2 by accident…ahem), 1 bunch Cilantro, 1 Acorn Squash, 1 Butternut Squash, 1 bunch Lemongrass
My Egg share: A dozen nice healthy eggs
My Fruit share: 1 qt. Apple cider, 1 lb Golden Delicious Apples, 1 lb Crispin Apples, 1 lb Empire Apples
Hello! The theme of this week for me was definitely “Everything tastes better with roasted Poblano or Chilaca peppers”- they are both so mild and delicious when roasted on an open flame. I also used the gigantic head of cabbage in quite a few dishes so that was a hero ingredient too. I love cooking with CSA food- everything is always so fresh and tasty. Here are some of the things I made this week from my share. (more…)
Filed under: Member Diary, Recipes | Tagged: broccoli, cabbage, carrot, healthy snackage, Juicing!, kale, noodle dishes, pizza!, poblano peppers, red onion, salad, Savory Ideas, simple slaws, soup, winter squash, zucchini | 1 Comment »
Love Cilantro? Try Papalo, the “butterfly herb”; Experimenting with Epazote below…
This beautiful Mexican herb is mampuitu in Spanish, which means skunk, aptly named all of you who awoke to the floral aroma this morning. It is commonly used fresh in salads or in tacos or salsa. Our mexican friend Giovanni says that it is a very typical herb in Puebla but isn’t very common in the rest of the country. Most commonly he sees it used in quesadillas and as a substitute for lettuce in pork sandwiches.
In Bolivia, Mexico, and other areas of Central America papalo is so popular it is often kept fresh in vases on restaurant and kitchen tables. (more…)