Share Info – Sept 22nd

MimoMex Vegetable Share
1 Acorn Squash, 1 bunch Kale, 1/2 pound Poblano Peppers, 1/2 pound Jalapeño Peppers, 1/2 pound Tomatillos, 1 1/2 pound Zuchinni, 1 bunch Cilantro, 1 bunch Lemongrass, 1 1/2 pound Tomatoes

Greig Farm “Berry” Share
1 bag assorted apples, 1 sugar pumpkin, & 1 decorative gourd

NY Orchard Share
3 lbs Seckel Pears

Yellow Bell Egg Share
1 dozen Eggs

Yellow Bell Chicken Share
1 whole Chicken

Northwind Farm Meat Share
1 large packet Ground Beef, 1 large packet Pork Hocks, 1 package Sweet Italian Sausages, 1 split shell Chicken breast







Brock Member Diary – Week of Sept 15th

brock 1

This week our vegetable share was: acorn squash, eggplant, tomatillos, poblano peppers, serrano peppers, tomatoes, lemon grass, onions, and kale.  We also have a half berry share, which was a bag of apples, a pumpkin, and a (decorative?) gourd.

There are only two of us, and we try to use up or prepare and freeze everything each week.  Our strategy is to eat the most perishable items first, and keep the more hardy veggies for later in the week.  We didn’t get around to eating the acorn squash yet, but maybe we’ll be inspired next week.
brock 2
To start, we decided to roast all of the peppers and the tomatillos in the oven to make a green chile stew with chicken.  After they were roasted, we removed the seeds and ribs of the chiles, blended them with some chicken stock, and added the puree to some onions that were cooked in a little olive oil, and some shredded poached chicken.  We ate this over rice with some cilantro and lime, and it was definitely a little spicy, but we enjoyed it.
brock 3
Our next project was a snack of kale chips. We tore the kale into pieces, tossed it with some olive oil and salt and cooked it in the oven at 350 degrees for about 15 minutes.
brock 4

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Share Info – Sept 15th

MimoMex Vegetable Share
1 Acorn Squash, 1lb Poblano, 1/2lb Serrano, 1/2lb Tomatillos, 1lb Onions, 1 Eggplant, 1 Bunch Kale, 2lb Tomatoes, 1 Bunch Lemongrass

Greig Farm “Berry” Share
1 Bag Apples, 1 Sugar Pumpkin, 1 gourd

NY Orchard Share
1 1/2lb Apples, 1 1/2lbs Pears

Yellow Bell Egg Share
1 dozen Eggs

Yellow Bell Chicken Share
1 Chicken

Northwind Farm Meat Share
1 Duck, 1 Pork Sausage, 1 Beef Shank, 1 Chicken Wing







Sept 8 Shares

MimoMex Veg Share
1 pumpkin
1 pound red onions
2 pounds zucchini
2 pound tomatoes
1 pound poblano peppers
1 bunch collard greens
5 ears of corn

Greig Farm Berry Share
1 bag assorted apples

NY Orchard Share
1&1/2 pound Red Heart Plums
1& 1/2 pound Fortune Plums

Yellow Bell Egg Share
1 dozen Eggs

Northwind Farm Meat Share
Belle rouge chicken
Choice of London Broil or Sirloin Steak
Choice of Turkey Wings or Turkey Drumsticks
Chicken Shell Breasts

Yellow Bell Chicken Share
1 Chicken







FUNCORE Member Diary – Week of August 11th


This week we received:

  • 1 head red leaf lettuce
  • 1 bunch green beans
  • 1 dozen eggs
  • 1 quart blueberries
  • 1 bunch radishes
  • 1 bunch spinach
  • 4 ears corn
  • 4 tomatoes
  • 2 summer squash
  • 3 cucumbers
  • 1 bunch of sage


We were going camping this weekend so we needed to strategize a bit in order to make sure we had a weeks worth of delicious lunches to bring to work, as well as 3 meals to contribute to the camping trip.

For lunch during the week, we made easy pita pockets filled with chicken breast, and thin slices of radishes, carrots and cucumber. Top it all off with homemade Goddess dressing- delicious and so easy!. Check out this neat trick I learned to help your pita keep it’s shape. Simply cut off a silver from the top then use the silver to wedge the pita open while it toasts. Voila! Life Hack!


Here is the recipe to make your own version of Goddess dressing at home:

2 tablespoons safflower or canola oil
1/4 cup toasted sesame oil
1/2 cup tahini
2 tablespoons apple cider vinegar
1/4 cup water
1/3 cup roughly chopped scallions (about 2-3 big ones)
1 tablespoon lemon juice
1 tablespoon plus a healthy dash of tamari (or whatever soy saucy kinda thing you roll with)
3 garlic cloves
some salt and pepper to taste

Put it all in a blender or food processor and whizz it until its smooth. Better make a double batch though, cause you might just drink it out of the bottle.



For our camping trip, we prepared in advance some whole wheat pesto pasta using ramp pesto that we had made last year and stored in the freezer. We served it with simply sauteed tomatoes, squash, carrots and green beans- a sort of rustic take on ratatouille.  Continue reading

Wills & Sarah Member Diary – Week of Aug 25th

Wills and Sarah Share – On a mission to eat it all

Except for the eggplants.  What can I say, I dont like em.  They are very pretty though, and the neighbors love em.
pic by Wills & Sarah
Here is the take for the week.  Gorgeous!

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Share Info – Labor Day – B Week Shares

MimoMex Veg Share
– 1 Pumpkin
– 5 Ears of Corn
-2 lbs Tomatoes
-1/2 lb Grape Tomatoes
-1lb Onion
-1lb String Beans
– 2Leeks
-1bunch Collard Greens

NY Orchard Share
– 1 1/2 lb Red Heart Plums
-1 1/2 lb Fortune Plums

Greig Farm Berry Share
– 1 bucket Assorted Apples and a plum

Yellow Bell Egg Share
– 1 dozen Eggs

Northwind a Farm Meat Share
– Turkey Breast
– a Turkey Drumsticks
– Hot Italian Sausages
– pair of Beef Shanks

Yellow Bell Chicken Share
– chicken