Member Diary for Nadia A Shares for Week of July 14

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This is what we made with our vegetable and egg share….a kind of Turkish savory pancake.

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Sebastian Member Diary – Week of May 19

sebastian 2Hello, Hellooooo!….
I split a share with 2 other families last year and it worked out so well that we decided to do it again this year! We realized that this way we each get a bounty of goodies every 3 weeks, and not the weekly/ bi-weekly necessity. Each of our families have 3-4 hearty mouths to feed and individually all have a love of cooking. Splitting our CSA was a way to support local farms, but still be able to manage the amount of produce we committed to. Our share consists of fruit, berries, veggies and egg.
sebastian 3
I’ve gotten in the habit of combining the Monday pick up with an outdoor activity for my 3y/o Evan. The park across from The Woods is a perfect place to hangout, have a picnic dinner or run around for an hour or so, before we pick up our produce.
sebastian 12
sebastian 13

Since I find myself juggling quite a bit during the week (freelancing, an energetic toddler, school, a dog, a hard working husband and toddler classes & activities), I make an effort to spend one day cooking a multitude of things in anticipation of the busy week ahead. Though I do tend to cook most of our meals, I have learned many ways to cut cut corners and save time.

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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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