asian cooking | Southside CSA

Laura + Merav Member Diary for Week of June 15th

Posted on June 22, 2015 by ryan la chica

Hey guys! This blog post is coming at you from Laura and Merav. We are friends and roommates and this is our second season doing the CSA. We get a bi-weekly egg and veggie share. We share groceries and cook a lot of meals together so sharing the CSA works out really well for us. We were super excited for veggies to start and this week was definitely all about the greens. This week of cooking has basically been all about shoving greens into anything and everything that we make.

Here’s a rundown of some meals that we’ve made and how we’ve been using our shares.

After picking up our share on Monday, I decided to make a giant salad using a lot of those salad greens since those tend to perish more quickly than some of the sturdier greens we got. Continue reading →

Filed under: Member Diary, MimoMex Farm Shares, Share Care, Yellow Bell Egg Share | Tagged: asian cooking, carrot, Egg, kale, mint, mizuna, parsley, pasta, radish, salad, Savory Ideas, spinach, swiss chard | Leave a comment »

Stephanie Member Diary

Posted on October 27, 2014 by ryan la chica

Holy greens this week! This is what my partner, Brian, and I got in our MimoMex Veggie and Orchard half shares: mustard greens, red mustard greens, arugula, mizuna, spinach, broccoli, cilantro, onions, baby pumpkins, a Sugar Baby pumpkin, Empire apples, apple cider.

Monday:

Usually I try to clear out the fridge before my pickup so that there’s room for CSA goods and we don’t have any leftovers to eat (which would discourage us from cooking). That didn’t happen this weekend…we had guests over and ordered a ton of takeout one night instead of cooking, so not only did we have all those leftovers, we had a bunch of veggies that I’d been planning to cook. No room in the fridge!

Steps I took to clear out the fridge and store the share goods:

1. Drank the last of some white wine to get rid of the bottle. Need to start somewhere!

2. Finished up some takeout for dinner. No cooking tonight; clearing/storing only.

3. Cut our losses and traded some wilting cilantro for this week’s lively cilantro. Put the new cilantro in a glass with water (like a bouquet of flowers) and with a small plastic bag over the top. Old cilantro went in a bin for composting.

4. To help the rest of the greens last longer and reduce their bulk: picked out the wilted ones, trimmed off the stems, washed and spun the leaves, and packed them in plastic containers lined and layered with paper towels. Way laborious but worth it.

5. Consolidated carrots and celery with some radishes from a previous share in a FoodSaver container since they’re all supposed to be stored the same way anyway (with moisture and the air vents closed) and none of them produce ethylene.

Continue reading →

Filed under: Greig Farm Berry Share, Member Diary, MimoMex Farm Shares, NY Orchard Share, Recipes, Share Care | Tagged: apple, apple cider, asian cooking, berries, broccoli, cilantro, cleaning greens, Egg, garlic, kale, mustard greens, onion, parsley, potatoes, pumpkin, salad, smoothies, soup, spinach, storing your share | Leave a comment »

Nabemono – Japanese Hot Pot with Mizuna Greens & Carrots by Nicole of Tiny Kitchen BK

Posted on November 13, 2013 by ryan la chica

Our fave blogger Nicole sent us this post when we were still rocking that barely cold Fall weather. Now that the temp has dropped, you should really rock out her recipe. Link to the full post filled with fab photos — at Tiny Kitchen BK, followed by a post on how to eat the noodles

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Although it isn’t all THAT cold in NYC, it’s chilly enough to break out the dotanabe (hot pot cooking vessel) and make a delicious soup. I couldn’t believe my luck to get mizuna greens from the CSA!

To make this soup, you’ll need:

1/2 Medium Carrot, sliced in fourths
1/2 Block Packaged Tofu (whatever consistency you like. For this hot pot, I like firm or medium) cut into squares
250g Thinly Sliced Beef (you can get it at the butcher if you call ahead if there aren’t any Asian groceries around)
Enoki and/or shimeji mushroom, bottom cut off and separated
1/2 cup sake
Kombu (Dried Kelp) to flavor
1 Bunch Mizuna Greens

Directions:

In a skillet, dutch oven, nabe pot or any wide and deep cooking vessel, place the kombu sheet inside then pour 1.5 – 2 cups water and 1/2 cup sake. Turn on the heat to medium high. Place the carrot and tofu in the skillet in sections, then add the mushrooms in its own section.

When the carrots have softened and the broth is at a light boil, add the mixing greens along the side of the skillet. Lay the strips on meat on top and let it cook until done. Remove from heat and serve with cooked udon noodles (and raw egg if you’re lucky enough to have access to pasture raised farm fresh eggs).

Filed under: MimoMex Farm Shares, Recipes | Tagged: asian cooking, carrot, hot pot, japanese dishes, mizuna, Savory Ideas, soup, Tiny Kitchen BK | Leave a comment »

Caroline F Member Diary from Week #22 (Sept 23)

Posted on October 7, 2013 by ryan la chica

I had a crazy busy week and I was only able to cook two meals. So, I made an effort to use as much of my share– a MimoMex Vegetable Share & Greig Farm Berry Share — as possible in both of the meals.