Meeshka Member Diary

We split a Half Monty Deluxe between three households. Two of us have been part of the  Southside CSA, so we generally know that once the blueberries start, you are in blueberry heaven for a few weeks, so we use a quick recipe to make some easy breakfast muffins.

Prep Time- About 6 six minutes or less
1 1/2 cup flour

dash of bourbon infused vanilla extract

Preheat oven to 400 degrees. Place baking cups in muffin pan.
In a mixing bowl, combined all dry ingredients & mix well.
Stir in almond milk & oil.
Fold in blueberries & pour into baking cups, a little over 3/4 of the way
Bake for 25- 30 minutes.

– you can also use this to make blueberry bread, but use a smaller tin, as it does not rise greatly.

We also took a recipe from Olives, Lemons & Za’Atar and made the Salatet Batata (a middle eastern style potato salad) from Rawia Bishara of Brooklyn’s Tanoreen, using a lot of the veggies we received in farmshare!

• 6 scallions, green parts only, chopped
• juice of 2 lemons
• 15 small potatoes, diced into 1″
• 2 tablespoons chopped mint
• 2 tablespoons chopped garlic
• 1/4 cup finely diced red peppers
• 1/4 cup finely diced green peppers
• 1 cup packed parsley
• 1 teaspoon ground cumin
• 1/2 cup olive oil
• 1 tablespoon sea salt
• 1 teaspoon ground paprika
• 1 teaspoon ground black pepper
• 1/2 cup chopped green olives for garnish
• 3 tablespoons chopped cilantro for garnish

Boil the potatoes until tender enough to slide onto a toothpick but does not crumble, about 7 – 10 minutes. Drain & cool.

Combine garlic & salt in a mixing bowl & mash until a nice paste is formed. Add oil & lemon juice with the parsley, scallions, peppers, mint, cumin, paprika, and black pepper. Mix well to combine. add the potatoes, mixing until they are coated with the dressing. Add olives & cilantro to garnish & serve.