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.”


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 @

pic by Eric in SF @

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 @

pic by woodleywonderworks @

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.


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


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 @

pic by elana's pantry @

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 @

pic by miss ginsu @

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

* 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


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 @

pic by fo.ol @

the Raw deal from Tamar: We’re big fans of the Post Punk Kitchen website ( 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.


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


  • 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


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.


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


Fruit Share

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


Verdolaga (Purslane), Pumpkin Seed and Pecorino Salad


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


  • 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


  • 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!