Upcoming Farm Trip to MimoMex – Sun Sept 29

MimoMex Farm pic by Ryan Kuonen

On Sunday Sept 29th we will travel up to Goshen to hang out with our farmers, the Rodriguez Family,  and check out where our vegetables come from. SIGN UP DEADLINE TODAY – SEPT 23rd.

Tickets to ride in the rental van = $25 per person. This includes gas & tolls & van rental. Typically this is the cost. If total cost comes out cheaper, you will be refunded $$. Open to non-members – friends & family, etc

Buy tickets at Info Desk. Sign Up to Car Pool – drive your own car, can drive others, etc.

Rental Van pic by Ryan Kuonen

Trip Details: Continue reading

Stay Sweet with Local NY Maple Syrup

Circle C Maple Share

Circle C Maple Share

Got enough maple in the kitchen? This was a banner year for Maple; Conditions were perfect for a great harvest. Stock up and keep your Sunday brunches (or weekday breakfasts) fueled with local flavor.

We buy a gallon and a half (1 Gal B & 1/2 gallon of A Medium) for our household. We have been chugging through it and will probably have to stock up on some more. Haven’t been cooing or baking with maple? Great way to keep your sugars more local/natural. Check out this quick list of amazing ways to enjoy maple in the kitchen. One Ingredient, Many Ways by Saveur.  PS – makes a mean mixer as well. Best addition to any bar!!

pic by ryan kuonen

For Sale – Delivery date is still to be set. Sometime in Oct/Nov.
On Sale at distribution until Oct 15th. Email for more info: southsidecsa@gmail.com
A – DARK AMBER

  • 1 gallon – $62
  • 1/2 gallon – $35
  • Quart – $21
  • Pints – $13
  • 1/2 pints- $8

A – MEDIUM AMBER

  • Quarts – $21
  • Pints- $13
  • 1/2 pints- $8

GRADE B

  • Quart- $21
  • Pints- $13
  • 1/2 pints- $8

Remember, the grades have nothing to do with quality — B isn’t any “worse than” A. From WIkipediaExtra Light and Grade A typically have a milder flavour than Grade B, which is very dark, with a rich maple flavour.The dark grades of syrup are used primarily for cooking and baking, although some specialty dark syrups are produced for table use.Syrup harvested earlier in the season tends to yield a lighter color. The classification of maple syrup in the US depends ultimately on its translucence. US Grade A Light Amber has to be more than 75 percent translucent, US Grade A Medium Amber has to be 60.5 to 74.9 percent translucent, US Grade A Dark Amber has to be 44.0 to 60.4 percent translucent, and US Grade B is any product less than 44.0 percent translucent.

Joe & Cathy of Circle C

Joe & Cathy of Circle C

Want to eat local this Winter?

Corn & Peppers from Winter Share. Ground Beef from Northwind Farm Meat SHare

Corn & Peppers from Winter Share. Sausage from Northwind Farm Meat Share

Eating local can be challenge during the snowy months as the produce available at farmer’s markets gets less numerous by the week.

And then this happens!

Feb 2013 Winter Share

Feb 2013 Winter Share

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Dramalama Member Diary – Week #21

Weekly Share Pic by Marla Wilson

Veg + Berry + Orchard + Egg Shares – Week of Sept 16, 2013

Marla + Adam (aka Dramalama)  — Our share family size is two, consisting of me and my husband Adam, and we’ve been members of the Southside CSA since 2010. Having just moved from California where the produce is known for being fresh, I was eager to join a local CSA. A long time friend of my husband shared stories about the easy pickups at the Woods, the amazing quality of the fruits and vegetables, and of course the chance to meet other folks interested in healthy farm-fresh cooking. We were sold. The ability to choose from a variety of share packages of different sizes and prices has been very helpful, since our food budget took a hit when we made the transition to New York. This year, we chose the ‘Woods Deluxe’ package, which includes a full vegetable share & berry share and one dozen eggs and orchard share bi-weekly .

Berrys. Pic by ryan kuonen

Berry Share – July 1, 2013

The berry share kicks in at the beginning of the summer. Each week, we receive *buckets* of fresh blueberries, strawberries, raspberries, and blackberries. Due to the quantity of fresh berries we end up freezing a lot of them. But whenever we’re in the mood for a smoothie, we are ready to go. Continue reading

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.

Curry with Butternut Squash by Nicole

pic by nicole tanska

 

Nicole shares another gem with us – Check out the recipe (and cooking tips) for Thai Red Curry with Squash & Potato over at her fab blog, Tiny Kitchen BK.

VLAD Member Diary – Week #20

pic by mark yearsley

VLAD’s CSA share of veggies and meat is split between Jenny, Laura Jo , Jordan, and Marc. Laura and Jordan lived together and split one half and Jenny & Marc split the other.

pic by Mark Yearsley

share2 - pic by mark yearsley

For the week of September 9th, the CSA haul was tomatillos, swiss chard, green peppers, eggplant, mini purple eggplant, habanero peppers, tomatoes, zucchini,  and lemongrass. The meat was a bone-in pork loin, a top sirloin steak, and a chicken.

share3 - pic by mark yearsley

Continue reading