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 .
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. An easy recipe for a protein packed smoothie
2 cups of your favorite frozen berry (or a mix)
1/2 cup of soft tofu
pomegranate juice.
Throw it all in a blender until you can no longer see white from the tofu. Pour into a glass and let the good times roll.
This week’s share included a bucket of apples, peaches, dozen eggs, bell peppers, tomatoes, green lettuce, potatoes, celery, squash and loose bok choy. As I unload the share, I typically wash everything before going into the refrigerator. At the same time, I conjure up recipes for the week.
This post features a breakfast menu that utilizes almost every item from this weeks share — Fried potatoes + Egg Scramble + Apple Cinnamon Muffins + Sliced Peaches
Recipes for Fried Potatoes:
Three medium sizes potatoes, sliced into 1/4 inch pieces, tossed in olive oil, salt and pepper with chopped parsley leftover from last weeks share.
Into a frying pan on medium heat, until the potatoes are browned on both sides.
Recipe for Veggie Scramble: I
In a separate pan, combine one chopped green bell pepper and one tomato with a diced jalapeno (leftover from last weeks share). On low heat, saute the three ingredients with a bit of olive oil (about 6-7 minutes). In a bowl, whip together 4 cracked eggs and add to the pan once the vegetables are cooked. Lower the heat, add sliced apples and shredded pepper jack cheese to the top.
Cover with a lid and allow the cheese to melt. After 3-4 minutes the apples soften and the cheese is fully melted.
Recipe for Whole Wheat Apple Muffins:
Makes 1 dozen
What you’ll need:
2 cups whole wheat flour
2 cups apples diced, skin left on
1/4 cup butter
1 cup soy milk
1 egg
2 teaspoons baking powder
1/4 cup white sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
Optional: 1/2 cup of finely chopped walnuts
Steps to muffin madness:
Start by preheating the oven to 400 degrees. Lightly grease a muffin pan or use liners. Stir together the dry stuff first (flour, baking powder, sugar, nutmeg, cinnamon and salt). In a separate bowl, stir together the wet ingredients (milk, egg and butter). Combine the two by stirring the egg mixture into flour mixture until they are combined. Mix in the apples Spoon batter into the muffin pan. Bake for 20 minutes.
An easy recipe for a protein packed smoothie
Recipe for Veggie Scramble: I
Southside CSA 