Caroline F Member Diary from Week #22 (Sept 23)

pic by caroline freedman

I had a crazy busy week and I was only able to cook two meals. So, I made an effort to use as much of my share– a MimoMex Vegetable Share & Greig Farm Berry Share –  as possible in both of the meals.

Sebastian Share Member Diary Week #20

pic by sebastian stolzenbergerI brought in my 2.5 y/o sous chef to help me create some magic in the kitchen today. Our kitchen took a beating but I think the end result was well worth the effort. I included a photo journal of what we were able to achieve.

Outer circle going clockwise from the top left:

  • Diced zucchini ready for an adventure
  • Prepping my ingredients for tea – mint/ lemon/ honey
  • Mint tea
  • Blueberry apple crisp
  • Broiled pork chops over a bed of red quinoa & zucchini
  • Sauteed zucchini with red quinoa

Inner circle from top to bottom:

  • Apple Sauce cooling on the stove top
  • Evan eating apples faster then I can peel them.

Cougar Member Diary Week #15

pic by george kottas

Here’s a picture of this week’s** pick up!  We have almost all of the shares, we are only missing the chicken share.  Included this week are:

  • Veggie share: cucumbers, potatoes, cabbage, red onions, radishes, corn, parsley, kale, zucchini, and garlic heads
  • Berry share: Blueberries and blackberries
  • Orchard share: three kinds of plums
  • Egg share (1 dozen)
  • Meat share: A chicken, chicken wings, filet steaks, and a choice of beef cut

(**This post is from Aug 5th share. Due to vacation & life craziness of blog editor it didnt get posted till now….)

pic by melissa duphiney

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Anastasia Member Diary Week #12

pic by allegra palmer This is my sharemate and I’s inaugural year with the Southside CSA and the Bridge share is the highlight of our Mondays. One us is from a ranch on the West Coast and the other is related to the head of Slowfood USA so we were thrilled to find such an awesome option in NYC.  Despite the heat wave last week, we had our oven roaring and put together some fantastic dishes including walnut zucchini bread, a salad with roasted leeks and potatoes and roasted kale and beet quinoa.

pic by allegra palmer

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151 Kent Member Diary Week #13

Basil Our share feeds three in our household: one chef who works at Parish Hall, one expert baker and me, a girl whose cooking skills plateau at stir-fry. We typically plan dinner once a week, where we use the majority of our produce share (half-berry, half-orchard, full veggie). The amount of produce we get in a week is sometimes more than we can manage to eat. Making one meal large enough for leftovers is a convenient way to use it up. This week we received a plethora of blessed veggies: corn, onions, kale, leeks, squash, beets, carrots, and basil along with a bucket of blueberries. We store the veggies in the refrigerator and the basil in a glass of water.

blueberries

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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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Member Diary: Alyssa’s September 27th Share

You probably recognize me as the grouchy lady who is always yelling at her kid on Monday night at The Woods. I’m Alyssa Palombino, and this is my third year with the Southside CSA.

I’m a really terrible grocery shopper. I went to Fairway a few weeks ago, only to return with $40 worth of Belgian candy, some grapefruit soda, and four kinds of cheese. It is fortunate, then, that I can walk up the street every Monday and have my food for the week pre-selected.  I pick up veggies, orchard fruit, and berries every week, and one chicken every other week. With a small amount of pantry goods that we always keep on hand, some bread, and all of the cheese I bring home, that feeds three out of four members of our family VERY WELL (the fourth is five months old). This week’s share required some supplemental shopping, but in the summer I can go for weeks without setting foot in a grocery store (it helps that we don’t eat much meat). Since the food is coming straight from the farm, it lasts longer than conventional grocery store produce, and anything not used one week is still fresh the next.  Except for a few dozen jars of jam, I don’t do any canning, and everything gets eaten.

While I love to cook, I don’t have a lot of time to do it. Since the baby screams every time I set him down, I also usually have only one free hand. That means that most of our dishes are either prepared in lightning speed while the baby naps, with the baby in his Ergo, or by my five year-old (I man the knives and the oven, of course). Everything that can be roasted usually is, and served with simple seasonings. If I find myself with some extra time (ha!) or I’m stumped by an ingredient, Epicurious is my go-to recipe resource.

Our must-have pantry items include: olive oil, garlic, shallots, lemons, salt, pepper, Old Bay, red pepper flakes, dry pasta, brown rice, capers, olives, grating cheese, dried or canned beans, canned tomatoes, and a million billion types of vinegar.

This week’s share offered: potatoes, salad greens, lemongrass, onions, zucchini, tomatillos, cilantro, a pumpkin, jalapenos, apples, and pears.

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Member Diary: Max’s July 30th Share

This is my third year in the Southside CSA and it’s always a highlight of my summer.  This year I have a half veggie, half orchard, half eggs, and half (shared) berry.  Officially, this share is mine alone, but I tend to cook for my roommate, my boyfriend, friends or coworkers often.  The vegetables make up most of my lunches and dinners for the first week with a few things saved for the next (off) week.  To keep from getting overwhelmed, I set up my berry share on the opposite week of my vegetable/fruit/egg share.

What a haul this week!  Cilantro, basil, carrots, kale, leeks, beets, green peppers, zucchini, purple potatoes, corn, a dozen eggs, and two kinds of plums.

 

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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 #18 — Georgie

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. Continue reading

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