Sept 28 Pickup. A week.

Posted on September 28, 2009 by ryan la chica

veg

VEG SHARE

  • 1 head Romaine Lettuce
  • 1 bunch Carrots
  • 1 bunch Cilantro
  • 1 bunch Radish
  • 4 ears of Corn
  • 2 Leeks
  • 1 Eggplant
  • 1 bunch Collard Greens
  • 1 1/2 lb Squash
  • 1/2 lb Tomatillo
  • 1/2 lb Serrano Pepper

fruit

FRUIT SHARE

  • Pears
  • Gala Apples
  • Red Apples
  • Green Apples

EGG SHARE

  • 1 dozen delicioso pastured eggs. DONT FORGET A CARTON for EASIER TRANSPORT!

eggs

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Sept 21. B week.

Posted on September 21, 2009 by ryan la chica
Martin organizing the crates of delicioso MimoMex produce

Martin organizing the crates of delicioso MimoMex produce

The girls are prepping sangria, the farmers have dropped off the goods.

Looking like another fantastic distribution! See ya tonight!

VEG SHARE

  • 1 Acorn Squash
  • (maybe) 1 Butternut Squash
    • (ok. it’s on the list from the farmers but i couldn’t find any when i went to take pics;They could be hidden in the big pile of watermelon boxes soooooooo this item is TBD)
  • 4 ears of Corn
  • 1.2 lb Broccoli
  • 1 lb Green Beans
  • 2 Leeks
  • 1 bunch Radishes
  • 1 bunch Cilantro
  • 1 bunch Parsley
  • 1 head Romaine Lettuce
  • 1/2 lb Bell Pepper
  • 1 bunch Collard greens

FRUIT SHARE

  • 1 big ol Watermelon. Bring heavy-lifting bag for this baby!

EGG SHARE

  • 1 gorgeous dozen of pastured Eggs. Bring carton for easier transport.

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Sept 14 Shares. A week.

Posted on September 14, 2009 by ryan la chica

Veg Share

  • 1 bunch Basil
  • 1 bunch Mint or 1 bunch Parsley
  • Onions. 1 each color.
  • 1 bunch Carrots
  • 1 bunch Beets
  • 2 lbs. Potatos
  • 1 Squash
  • 1 head Lettuce
  • 1 bunch Radish
  • 1 bunch Cilantro

IMG_1923

Fruit Share

  • Peaches
  • Nectarines
  • Apples
  • Pears

Egg Share

  • One dozen Eggs. (Don’t forget to bring a carton for easier/safer transport!)

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Weekly Share. Sept 7. B week.

Posted on September 7, 2009 by ryan la chica

Basil

Veg Share

  • 1 bunch Kale
  • 1 bunch Basil
  • 1/2 lb. Tomatillos
  • 1 pound Jalapenos
  • 1 bunch Beets
  • 1 head Cabbage
  • 1 bunch Carrots
  • 1 head Red Leaf Lettuce
  • 1 lb Bell Peppers
  • 1 1/2 lb. Eggplant

Fruit Share

  • 2 lbs. Apples
  • 1 lb. Peaches
  • 1 lb. Nectarines

Egg Share

  • 1 dozen gorgeous pastured eggs. Don’t forget to bring a carton for safer transport!

Peaches & Basil

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Jalapeno Maddness!

Posted on September 1, 2009 by ryan la chica
Margaret's Heirloom Tomato & Jalapeno Shares. Sept 2008.

Margaret's Heirloom Tomato & Jalapeno Shares. Sept 2008.

My kitchen can never get enough jalapenos, however, i heard a lot of gasps when people saw that there were 16 jalapenos in this week’s share. But you shouldn’t be having any fear to step up from using jalapenos as a small part of a dish to being a main component of a meal.

[Need some inspiration, check out this blow by blow blog post from the B Side Blog of her Jalapeno Cocktail Hour which includes jalapeño cornbread, jalapeño poppers, a shrimp and jalapeño salad, jalapeño-cucumber margaritas (with a candied jalapeño garnish), and a shrimp and jalapeño ceviche. Giving me some ideas for the approaching holiday weekend…]

Here are some of my favorite uses; let us know how you use your sixteen peppers…

COCKTAILs:

(it is a holiday weekend after all…)

JAMs & JELLYs:

NON-SALSA STUFF:

SALSAs:

i rarely look beyond my recipe collection for salsa recipes, having been so so so satisfied by my cookbooks (Zarela’s Veracruz and red, hot, & green) but here is some good stuff i dug up from cyber-space…

And of course we can’t forget DESSERTs:

by Arden @ flickr.com

by Arden @ flickr.com

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Cooking with Tomatillos

Posted on September 1, 2009 by ryan la chica

tomatillos

I first “met” our farmers through their tomatillos. I worked out of Prospect Park (Best.Office.Ever) and became addicted to the farmers market on Wednesdays in the Windsor Terrace corner of the park. The addiction centered around the tomatillos and cilantro at one farmer’s stand. Being an Angelino-born & bred- I crave cooking with Mexican staples like jalapeno peppers, tomatillos, epazote, and cilantro. While cilantro is common at green markets around the city, I hadn’t seen tomatillos anywhere else. The farmstand was run by the Rodriguez family and that farmstand kept my kitchen stocked with all my faves for making salsas and enchiladas.

3 years later the Southside CSA was hooked up with MimoMex farm by Just Food and I couldn’t have been happier to work with this farm and their produce. Hopefully you guys will get as much pleasure cooking up the tomatillos as I do.

(PS. Our farmers can still be found on Wednesdays at the Windsor Terrace market. If you have friends that live in that part of Brooklyn, you should give them a heads up about MimoMex tomatillos, sweet corn, beets, and outrageous selection of herbs)

tomatillo s

Part of the nightshade family, the tomatillo plant bears a fruit surrounded by a paper-like husk. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown and the fruit can be yellow, green, red, or purple when ripe. Ripe the fruit is firm and tart and is “typically” not eaten raw. (Some people think I am crazy, but i ate the purple ones raw last summer and it was heavenly divine. Super-yums!) It is the main ingredient of salsa verde, so if you like the green sauce served at Mexican restaurants, get ready to rock your own version.

SALSAs & DIPs

SALADs

MAIN COURSES

slicers

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