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

RAINA Member Diary Week #10

RAINA

Clockwise from top left:

  1. strawberry and almond milk smoothies
  2. our daughter supervising the monday CSA Pickup
  3. Dal and bhaji
  4. In production (yellow lentils, garlic and spinach with white onion)
  5. peas and carrots, frozen and ready for some homemade baby food
  6. roasted beets in situ
  7. beet greens sauteeing with garlic
  8. barley, beets, beet green salad
  9. carrots (the better to see you with!)

 

With a new member of our family (above, supervising), two busy jobs, and a LOT of adjusting in the last year, we’ve struggled with eating well and sustainably.  We were excited when one of our neighbors told us about the Southside CSA… Continue reading

LEGS Member Diary for Week #6

pic by georgie greville

This is our 5th year with the delicious and lovely Southside CSA- we are a 2 person (soon to be 3) operation and get the Full Monty Deluxe. Now that I am pregnant, I am more grateful than ever to have access to amazing quality eggs, fruit and produce from a such a reliable source. This week we got a dozen huge, healthy eggs and a big handful of fresh asparagus- we are in to asparagus and have had no problem eating it for weeks- they are so great in scrambled eggs, frittatas, salads and soups.

pic by georgie greville

Continue reading

Member Diary #6: George & Melissa- June 18th Share

This is our third year with Southside CSA and the coming of the new season has become one of the most exciting parts of our year!  We are a couple sharing a half monty, including veggie, orchard, and egg share, as well as a half berry and half chicken share.  We did do the meat share last year but felt like the chicken share would match our eating habits better this year.  A half share for two people seems to be the right amount for us, as we both work busy jobs, but try and eat most of our dinners at home during the week and at least one big meal during the weekend.

This week was the first week of veggie share, which was very exciting.  Here is the share in all of its glory on our dining table once we got home on Monday night.  Especially impressive this week were the amazing amounts of strawberries and yet another beautiful big chicken from Feather Ridge:

Continue reading

Member Diary #14 – Lucas & Ali

This weeks goodies:

1 bunch of spinach 1 head of lettuce 1 bunch of radishes 1/2 pound of tomatillos 1/2 pound of jalapenos 1 eggplant 1 acorn squash 1 bunch of parsley 1 bunch of mint 1 bunch of coriander apples galore! punnet of raspberries

I was a little worried about doing the member diary this week, as at the last minute Lucas had to go away for work which left me on my lonesome with all this fruit & vege to consume, to get creative with & to write about! Not the worst task in the world, but I’m 35 weeks pregnant and feeling very much like being cooked for rather than doing the cooking! But I soldiered on and this is what the week looked like! Continue reading

Member Diary – Week #1. Suz & Lon.

Diary Entry: #1  Tuesday, June 16th Dinner for 2 @ 8:50PM

Dear fellow Southside CSA’ers,

We are super excited to be the first contestants to contribute our blog-like diary entries for the first week of vegetable distribution. I know everyone must be as thrilled as we are that the season has begun. Lon is the master chef that has improvised these fantastic meals using the first week’s vegetables and herbs. We hope you are inspired to make these meals for yourself because as the professional taste tester in the house, they are deslish!! XOXOXO Suz + Lon McCaffrey

Seasoned Bass Filets served atop a warm Tomato garlic-scape mushroom ragout + a spinach salad dressed with lemon juice & olive oil 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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