Wallace Shawn Member Diary – Week of June 23rd

Spread

We are Maria, Quentin, and Hawkins (the cat). This is the first summer we’ve signed up for a CSA and we couldn’t love it more! The two of us pick up full berry and vegetable shares (orchard share to come!!).

This week we got four quarts of strawberries, four stalks garlic, two stalks of red onion, three stalks of white onion, a cute plastic bag of flor de calabaza, one bunch mizuna and one of Swiss chard, two pounds of snap peas (one from Greig Farm and one from Miromex) and a pound of mixed salad greens. We ran through most of it this week save for some leftover onions and garlic. And we’ve been able to lug everything back to our home in Ridgewood in three canvas tote bags.

Though we’ve planning to make strawberry preserves the way Maria’s grandmother likes to, this time we ate through all 4 quarts by Wednesday afternoon! Last week, we somehow managed to restrain ourselves enough to save a quart for a batch of strawberry biscuits… but not this time around.

scrambled eggs

For breakfast, we often make scrambled eggs served on tortillas with some scraps of green veggies. This week we used cilantro and sugar snap peas. Both of us bring lunch to work during weekdays and we’ve been happily throwing the mixed salad greens on our turkey sandwiches for extra crunch. Yum! Continue reading

Member Diary: Joey- July 2nd share

I’ve been doing the Southside CSA on and off for the past 4 years and I’m back “on” again for a bunch of reasons: the food variety is better and the share has gotten larger over the years, I’m eating more meals at home, I’ve grown more comfortable in the kitchen and it’s still really convenient for me to pick up the share at The Woods. I’m a triathlete so I don’t stop eating, ever, and the full share of veggies and half share of berries and eggs has proven to be a perfect amount of food for me. I might have people over or offer some meals to my three roommates towards the end of the week, sometimes I trade baked goods for coffee at my coffee spot or bring stuff to work to share with my colleagues but ultimately there’s barely any food leftover from the previous week and I always look forward to stocking up every Monday night. Monday and Tuesdays are my days off from my job so they’re usually heavy training, eating, and cooking/food prep days for me. This keeps the fridge relatively organized, not totally overflowing with four people’s food and I don’t have to worry about cooking the rest of the week if I take care of it all right after I pick up the share.


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Member Diary #13 — Heather

Our member diary this week comes from Heather. Her post GRILL CITY on her blog i grew this is beyond inspiration to take those CSA fruit & veggies and rock out a few more bbqs. Sadly for BK, Heather has taken off for a big adventure on a farm in Idaho. Bon Voyage! Cant wait to read all about your western gardening!

Member Diary Week #4-Mike & Amy

Thanks to the long weekend, we had Monday off from work, and figured we could knock out our distribution shift. After setting up, we manned the egg and berry table for the evening. For those of you who got the berry and egg shares, we can admit to severe jealousy, as after sitting with the multi-colored eggs and gorgeous buckets of berries, our vegetable share seemed insufficient. That said, what a vegetable bounty it was:

Member Diary Week #3. Lauren

Week #3 MimoMex Share

Week #3 belonged to member Lauren, who has started a pretty cool blog–these beets are bananas– to document her culinary experiments with the Southside CSA. She sent along some great recipes that she rocked with her  MimoMex goodies… Continue reading

Stuffed Inspiration

This recipe comes from Evan and has inspired me to track down some mussels asap!

Fried Zucchini Blossoms stuffed with Mussels

Stuffed Zucchini Blossoms

I was at my Italian-American grandmother’s on Thursday and brought the zucchini blossoms that we were treated to from MimoMex. Grandma hadn’t had them since her mother had last made them, almost 20 years ago. Her mother came from northern Italy, up near Milano, where this sort of thing is an early summer treat.

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Stuffed Squash Blossoms

image by Pamela Castillo

Squash Blossoms - dipped in egg and rolled in flower

Recipe and image generously provided by Pamela Castillo and Steve Krauss

Ingredients

  • Squash Blossoms- Male squash flowers, without the squash attached, are better than female flowers for this recipe but both will work. Makes about 12 – 15 flowers, depending on the size.
  • 1 cup ricotta cheese
  • 1/3 cup shredded parmesan
  • red pepper flakes
  • 1 tbs chopped fresh herbs (I use thyme, oregano and dash of rosemary – but don’t over herb the cheese)
  • 1 egg
  • ½ cup flower
  • olive oil to fry with
  • salt & pepper to taste

In a mixing bowl, mix the ricotta, parmesan, red pepper flakes and fresh herbs.

Delicately fill each flower with the cheese mixture.

Heat a pan with about 3/4″ of olive oil.

Whisk an egg in a bowl to blend the yolk and white evenly. Dip the filled flowers in the egg, then coat evenly with some flour. Shake excess flour off.

Immediately fry the flowers in the olive oil until light brown, taking care not to crowd the pan. Let rest on a couple of paper towels to absorb the extra oil.

Salt liberally, and serve immediately – perhaps dipping them in a little marinara sauce!

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