Brock Member Diary – Week of Sept 15th

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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.
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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.
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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.
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Veggie Monster Member Diary from Oct 28th Share Week

Share pic by katerina barry This week we got butternut squash, potatoes, red onions, carrots, kale, mustard greens, cilantro, parsley, popping corn, apple and apple cider.  We have a Full Monty share; We eat mostly vegan and usually have no problem getting through our fruit and vegetables each week.  This is our 5th year in the CSA, so by now there are very few surprises.  We have our favorite recipes for each vegetable that we return to each year.
Image02_SquashChickpeaCurryWith butternut squash, we pretty much always make a butternut squash and chickpea curry from Madhur Jaffrey’s wonderful “World Vegetarian” cookbook. Continue reading

VLAD Member Diary – Week #20

pic by mark yearsley

VLAD’s CSA share of veggies and meat is split between Jenny, Laura Jo , Jordan, and Marc. Laura and Jordan lived together and split one half and Jenny & Marc split the other.

pic by Mark Yearsley

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For the week of September 9th, the CSA haul was tomatillos, swiss chard, green peppers, eggplant, mini purple eggplant, habanero peppers, tomatoes, zucchini,  and lemongrass. The meat was a bone-in pork loin, a top sirloin steak, and a chicken.

share3 - pic by mark yearsley

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Eggplant in Miso Sauce by Nicole

pic by Nicole TanskaCheck out Nicole’s write up for Eggplant in Miso Sauce over at her fabulously delicious blog, Tiny Kitchen BK

pic by Nicole Tanska

Member Diary- Katerina’s September 3rd Share

This is our fourth year as CSA members.  We have a Full Monty share.  Each year it gets easier.  By now we pretty much know what to do with everything and rarely get surprised by new vegetables.  We cook mainly vegan at home (no meat, fish or dairy), but love the “happy” eggs we get from the farm.

We usually make a couple of big dishes each week that can then be eaten for lunch or dinner on days we don’t have time to cook.  We try to come up with ideas for what to do with our fruit and veggies on Monday evening, then drop by the grocery store for extra recipe ingredients on Tuesday after work, and spend a couple of hours Tuesday or Wednesday cooking.  We’re both competent cooks, so together it only takes us a few hours to turn most of our share into food for the week.

This week’s share included Eggs, Peaches, Apples, Acorn Squash, Kale, Japanese Eggplant, Tomatoes, Cucumbers, Radishes, Mint and Rosemary (traded half our mint for half my sister’s rosemary, so got some of both).

Member Diary #14 – Lucas & Ali

This weeks goodies:

1 bunch of spinach 1 head of lettuce 1 bunch of radishes 1/2 pound of tomatillos 1/2 pound of jalapenos 1 eggplant 1 acorn squash 1 bunch of parsley 1 bunch of mint 1 bunch of coriander apples galore! punnet of raspberries

I was a little worried about doing the member diary this week, as at the last minute Lucas had to go away for work which left me on my lonesome with all this fruit & vege to consume, to get creative with & to write about! Not the worst task in the world, but I’m 35 weeks pregnant and feeling very much like being cooked for rather than doing the cooking! But I soldiered on and this is what the week looked like! Continue reading

Member Diary #10: Devin

Member Devin shows us how to rock out our CSA produce with an amazing array of recipes… Continue reading