Wine of the week

Peconic Bay Chardonnay

This week we will be sampling a 2006 steel fermented Chardonnay from Peconic Bay Winery.

Peconic Bay Winery is based in the mild climate of Cutchogue on the North Fork of Long Island, which brags the most days of sunshine and the longest growing season from any town in New York State.

From the winery: “This wine represents a blend of 2 different clones of the Chardonnay vine. Each clone contributes its own distinct varietal aroma that changes as a result of the blend. The aromatic profile of clone 124 consists of orange peel, pear and tropical fruits. The clone from our 27 year old vines contributes an enticing lemongrass aroma. They all meld together to produce a complex, yet balanced wine that has never seen the inside of an oak barrel. The result is softness on the palate and a showcase for the natural variability of this ubiquitous white grape. The fresh acidity of this wine enables it to pair well with delicate seafood dishes in acidic sauces. Examples include raw clams and oysters, squid, bass and trout.”

mmm…

Peconic Bay Vineyard

Recipe Round-Up

pic by Eliza Proctor

Peas by MimoMex. Pic by Eliza Proctor

Thanks to all our members who share their pics, tips, and recipes.

Keep the good stuff flowing…

pic by Eric in SF @ flickr.com

pic by Eric in SF @ flickr.com

Zuke tips from Marc:

Great stuff this week. We made a big zucchini/potato mash with some of the stuff. We basically used this recipe for Zucchini Mash with the spices from this recipe for Cabbage Curry and added boiled and mashed potatoes. We’re sitting down now and it’s delicious!

pic by woodleywonderworks @ flickr.com

pic by woodleywonderworks @ flickr.com

Grilled Summer Squash and Zucchini from Anne:

Grilled and then tossed with a simple mustard vinaigrette, these vegetables turn tender and juicy, providing an ideal foil for the hearty grilled steaks. Makes 6 servings.

Ingredients

6 medium yellow squash and/or green zucchini (3 pounds)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons coarse-grain mustard
1/4 teaspoon sugar

Preparation

Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).

Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.

Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.

While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.

Cooks’ note:
•If you aren’t able to grill outdoors, squash and/or zucchini can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over occasionally, until just cooked through, 8 to 12 minutes total.
•If you are making this entire menu, grill squash and/or zucchini while steaks are standing

pic by elana's pantry @ flickr.com

pic by elana's pantry @ flickr.com

Cool heads up from Anu:

Amazing article in NYT about summer salads. 101 Simple Salads for the Season. This article is 5 pages of great salad ideas, including vegan, vegetarian, seafood, meat & noodle recipes. If you don’t know what you are craving, this article has some great flavor profiles with lots of fruit and herb combos that will really liven up one’s palate. For those humid days when any additional heat sounds like a nightmare, this article is sure to inspire some fancy fun eats!

pic by miss ginsu @ flickr.com

pic by miss ginsu @ flickr.com

Papalo plans from Kate: Just tasted papalo for first time, it’s awesome! Looking forward to making this:

Grilled Chile Salsa with Papalo Leaves

By Aliza Green
INGREDIENTS

* 6 ripe plum tomatoes (use fair labor tomatoes!)
* 1 red bell pepper
* 1 quartered red onion
* 2 poblano chiles
* 1 jalapeño chile
* 1/4 cup lime juice
* 2 tablespoons chopped papalo leaves

INSTRUCTIONS

1. Preheat a grill. Rub 6 ripe tomatoes, 1 red bell pepper, 1 quartered red onion, 2 poblano chiles, and 1 jalapeño chile with a little oil. Grill well on all sides. Alternatively, broil on high, turning once, until the skin is blackened. Peel off most but not all of the blackened skin from the vegetables. Trim and seed the bell pepper and chiles.
2. For the best chunky texture, prepare the salsa by grinding all the vegetables in a meat grinder. Alternatively, use a food processor or chop well by hand.
3. Add 1/4 cup lime juice, 2 tablespoons chopped papalo leaves, and salt to taste. Serve with tortilla chips, tacos filled with guacamole or pork carnitas, or Mexican-style chile-marinated pork sandwiches (cemitas).

pic by fo.ol @ flickr.com

pic by fo.ol @ flickr.com

the Raw deal from Tamar: We’re big fans of the Post Punk Kitchen website (www.theppk.com) and found this great recipe on there that we tried yesterday (with a few modifications to the original); Ginger really gives it a zing, and you get to enjoy your CSA veggies in their raw state!

Carrot – Beet – Ginger Slaw

5ish carrots
2ish beets
a chunk of ginger (2-3 TBS)
1/4 cup maple syrup
1/2 cup apple cider vinegar

Peel and grate the carrots, beets and ginger – we love our food processor for this. Combine maple syrup with the vinegar and mix it into the slaw. Refrigerate for about an hour before serving.

Check out the original link here

July 27 Shares. B week.

corn

Martin has just dropped off the goodies. Check out the shares below.

Vegetable Share

  • 1 red onion
  • 1 bunch scallions
  • 4 ears of corn
  • 2lbs potatoes, red & white
  • 1lb green beans
  • 1 bunch papalo
  • 1 bunch purslane
  • 1 bunch carrots
  • 1 lb zucchini
  • 1 bunch beets

Fruit

  • 1/2 lb. sugar plum
  • 1/2 lb. red plum
  • 1/2 lb. white nectarine
  • 1/2 lb. yellow nectarine
  • 1 lb. peach

peaches and plums

Just Food Newsletter

justfood-logo

Hola – the JustFood newsletter has just been published – subscribe to the newsletter – more information on each topic is on the website.

In this issue:

Policy Action Alert!  Help Pass “FoodprintNYC”!

A citywide initiative on food an agriculture systems in NYC – Resolution 2049-also known as FoodprintNYC resolution – has been introduced by NYC council member Bill de Blasio. It’s designed to create greater access to local, fresh, healthy food, especially in low-income communities and city run institutions. It is also raising awareness on the impact of the NYC’s food choices on climate change – how we grow, process, package, transport, store and dispose our food.

A New and Refreshing Additional Product!

People’s Pops – hand made popsicles offered to CSAs in NYC! A tiny start up in Brooklyn, they are made from fresh fruit purchased at the Greenmarkets. Flavors change weekly and range from Blackberry, Honey and Yogurt to Sour Cherries and Strawberry.

Interested in the World of Organics?

Northeast Organics Farmer Association Conference, August 7th-9th at the University of Massachusetts Amherst Campus.

Enjoy!

Shares. July 20th. A week.

white corn

Veggie Share

  • 1 head Boston lettuce
  • 1 bunch Cilantro
  • 1 bunch Radish
  • 3 Corn
  • 2 pounds White & Red Potatoes
  • 2 pounds Summer Squash
  • 1 head Cabbage
  • 1 bunch Papalo or Epazote
  • 1 Red Onion
  • 1 Leek

apples

Fruit Share

  • a little over a pound and a half each of red apples and golden apples

IMG_1926


Verdolaga (Purslane), Pumpkin Seed and Pecorino Salad

Ingredients

  • 1 bunch Verdolaga
  • Half cup of Pumpkin seeds
  • A little shaved pecorino
  • 1 navel orange

Dressing:

  • 1 garlic clove
  • ¼ squeezed fresh lemon juice
  • Dash balsamic vinegar
  • Few tbls Olive oil
  • ¼ tsp grainy Dijon mustard
  • pinch of salt and a few grinds of pepper

Make up the dressing in a salad bowl – crush the garlic, add the rest of the ingredients and use a teaspoon to crush it all up together. Then let it sit for a little while to marinade.

Toast the pumpkins seeds in the oven or on the stove top with some olive oil and salt for about 10 mins.

Wash and dry and roughly chop the verdolaga. Peel, section and roughly chop the orange – add a little of the juice to the dressing.

Toss the verdolaga, orange, toasted pumpkin seeds and shaved pecorino in with the dressing. Serve immediately as an appetizer with a little glass of light white wine.

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!

Week 4 (B week) July 13th

This week we are very excited to announce that our delivery included some long awaited squash flowers – send us in your recipes and serving tips!

Squash Flowers

We will also be serving up a taste of the Bridge Vineyards 2006 semi dry Riesling, with its natural sweetness and a hint of gravelly peach, a perfect accompaniment for the apricots, blueberries and raspberries.

Lists of this weeks fruit and vegetables below.

Vegetables:

Squash Flowers

Pink radishes

Carrots

Celery

Verdo Laga (Purslane)

Summer squash

Oregano OR Thyme

Lechuga

Onions – white, red & Spanish

Leeks

Garlic

Fruit

Plums

Raspberries

Blueberries

Apricots

Apples

Apricots & Plums

Week 3 (A week) July 6th

FRUIT FRUIT!!

For all you “A” week and full share fruits members – this is the first week for fruit pick up. Cherries and apples have just been delivered.

Cherries

VEGETABLES – listed below:

Lechuga – romaine

Fava beans

Sweet peas

Green zuccini

Pink radishes

Epazote

Parsley OR Papalo (spicy lettuce – great in tacos or a leafy salad)

Carrots

Beets

Leeks

Onions – red, white & Spanish

Parsley & Papalo

Recipe Round Up

Six years into CSA membership and our house still has trouble using all the lettuce in a typical week. While we can rock some seriously yummy salads–magic happens with roasted beets and garlic and a little vinegar–salads are just not our go to thang when meal time rolls around. Regardless, we get lettuce…so lettuce we will eat. Thus, we dedicate this recipe round up to some un-salady uses for lettuce.

Lettuce Roll

Lettuce Wraps

Typical in Thai & Vietnamese cuisine, wrapping up meats and slaws in a leaf of lettuce can be a great way to utilize your lettuce. We don’t really follow any official recipe, kinda just make mix of (fake) meat (pictured above) with some seasonings and onions and then top it with some yogurt and cukes and tiny tomatoes. However, there is a lot of guidance out there for people who want to play with different flavor profiles in their wraps.

Anne B posted some great recipes this week, including this recipe for braised veggies which uses up 2 cups of rommaine lettuce. Braising is a great way to use up a glut of  lettuce and a fun way to make “hot” salads. Works well as a leftover for lunches too.

Braised Spring Legumes
6 servings

3 tablespoons extra virgin olive oil
1 cup chopped scallions (white and tender parts; about 6 scallions)
1/2 cup chopped onions
2 1/2 pounds fresh peas in the pod, shelled
1 1/4 pounds fresh fava beans in the pod, shelled, blanched, and peeled
1 cup finely diced zucchini
1/2 teaspoon peperoncino (crushed red pepper)
Salt
2 cups thinly shredded romaine leaves
1 tablespoon finely shredded fresh mint leaves

In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onions and cook, stirring, until wilted, about 4 minutes. Add the peas, fava beans, zucchini, and peperoncino and season lightly with salt. Stir well, reduce the heat to low, and cover the casserole tightly. Cook for 15 minutes, stirring occasionally.

Add the romaine and mint, cover the casserole, and cook, stirring occasionally, until the vegetables are very tender, about 25 minutes more. (The vegetables should give off enough moisture during cooking to prevent sticking or burning. If you find they are sticking, you can add a few tablespoons of water. Make sure the heat is very low and the pot is tightly covered before continuing to cook. It is fine, however, if the vegetables do brown a little.) Season to taste with salt and serve hot.

plangently@flickr.com

plangently@flickr.com

Another great way to use up a ton of CSA veggies is risotto. There are tons of new ways to make this classic italian dish every week, making risotto a popular dish for experimenting. (Anyone for Epazote & Cilantro risotto?)

For years i was too intimidated by horror stories of gummy risotto (or was it from watching Gordon Ramsey throw a fit when a bad risotto came his way in Hells Kitchen) that i never even tried to bust it out. Fortunately, my friend Naomi, who had studied abroad in Italy and was a risotto expert treated me to a crash course in risotto this Winter. Totally not hard, I have been creating them ever since.

This recipe from Anne B looks like a super way to use all those great MimoMex herbs!

Green Herb Risotto
6 servings
1 hour

1 1/2 cups (loosely packed) fresh baby spinach leaves
1/2 cup (loosely packed) fresh basil leaves
1/2 cup (loosely packed) fresh Italian parsley leaves
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 garlic clove, sliced
2 cups low-salt chicken broth
2 1/2 cups water
3 tablespoons extra-virgin olive oil, divided
1 medium leek (white and pale green parts only), thinly sliced
1 1/2 cups short-grain rice (such as arborio) or medium-grain rice
1/2 cup dry white wine
1/4 cup freshly grated Parmesan cheese plus additional for serving

Blend first 5 ingredients in processor until thick paste forms. Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat. Reduce heat to very low; cover to keep warm.

Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; sauté until soft, stirring often, about 10 minutes. Add rice; stir until heated through, about 3 minutes. Add wine; simmer until absorbed, stirring often. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes. Cover; remove from heat. Let stand 3 minutes. Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil. Season to taste with salt and pepper. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.

And while we are on the un-salad week, don’t save all your radishes for cold salads. Radishes are great served hot, either roasted, braised, or sauteed. Last fall, sauteed radishes became a favorite side dish in our kitchen. Don’t miss out. Check out Anne B’s recipe, altered from an epicuirious recipe to work with our week’s produce.

Sauteed Radishes
4 Servings
20 minutes

2 bunches radishes with greens attached (1 lb)
2 tablespoons unsalted butter
1/2 teaspoon salt (preferably sea salt)
1/2 garlic clove, minced
2 tablespoons chopped fresh spring onion (green part)

Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.

Heat 1 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 10 minutes. Transfer to a platter and keep warm, loosely covered.

Sauté garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute.

Return radish wedges to skillet and stir in spring onion.

Sprinkle with salt and pepper upon serving.