June 23 – B week – week 8 of 30

MimoMex Vegetable Share
1lb sweet peas
1bag flor de calabaza (squash blossoms) (use them in a frittata, a soup, quesadillas, or stuffed with cheese, battered and fried)
2 white onions
3 green onions
4 garlic bulbs
1 bunch mizuna
1 bunch sweet chard
1 lb salad mix

Greig Farm Berry Share
4 quarts strawberries

Yellow Bell Egg Share
1 dozen
Yellow Bell Chicken Share
1 pack chicken thighs
1pk split shell chicken breast
Northwind Farm Meat Share
1pack chorizo
1porterhouse steak

1 pack chicken thighs

1 split chicken breast

small beef shank

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January Northwind Farm Meat Share

January's Half Meat Share Haul!!

January’s Half Meat Share Haul!!

Thanks to James who drives down to the city to bring us his beer, we have a Winter Meat Share. Monthly deliveries sized as half or whole shares. This month’s delightful delivery :

Half Share

  • Pair of Poussins
  • Chorizo Sausage
  • Pork Chops
  • Ground Pork
  • Turkey Cutlets

Looks good? We had the unfortunate experience of being flaked on by someone who said they would be purchasing a half share starting in Jan. Want it for yourself?  $230 gets you the haul posted above plus monthly deliveries in Feb, March & April. Another possibility is membership starting in Feb for $175. Shoot us an email if you want in!! (You can also get a whole share starting in Feb for $235) Please note that prices include an admin fee. 

Whole Share

  • Beef Roast
  • Boneless Ham Roast
  • Porterhouse Steak
  • Chorizo Sausage
  • Lamb Chops
  • Ground Pork
Beautiful boneless ham about to be roasted

Beautiful boneless ham about to be roasted

Ricker Family Member Diary Week #13

We’ve been members of Southside CSA since its founding (6 years?) but this is our first Member Diary! We are a family of three and we pick up a veggie share every week with meat and eggs every other week. This week we were super excited to see corn cobs at The Woods for the first time this season.

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I like to use the corn right away so the first thing I did was make a corn salsa that I could quickly throw on top of dishes throughout the week- it ended up in quesadillas, on pizza and in salads and I still have enough left over that it will probably last another week or two.

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Along the same lines, I also made a veggie pickle slaw early in the week inspired by this Smitten Kitchen recipe to throw into dishes throughout the week. Our version used up carrots, cucumbers and celery. It’s great to bring to bbq’s!

Munching on a roasted carrot stick

Munching on a roasted carrot stick

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