Coffee & Donuts Member Diary Week #23 (Sept 30)

pic by alison buenviaje

Every Monday night, the three of us look forward to a kitchen full of locally grown vegetables from MimoMex farm. It was important to us to not only eat healthier, but to get involved in our community and support our local farms. It is always a surprise to see what we will be taking home that evening, looking forward to creating dishes using fresh and seasonal produce. To help store our vegetables, we store most items in the fruit and vegetable drawers in our refrigerator, using plastic onion and tomato savers and GreenBags that help preserve the freshness and prolong the life of our herbs and leafy greens.

With this week’s September 30th CSA share from MimoMex farm, Alison, Shaina, and Kate, aka Coffee & Donuts (more on our share name later…) used this week’s items to highlight the basket’s Mexican flavors, using the corn, cilantro, red onion, and radishes to create chicken corn enchiladas with homemade green sauce! A green enchilada sauce is hard to come by in supermarkets, so we decided to make our own! To make this super easy medium spiced green enchilada sauce, we used this week’s cilantro and red onion, and previous week’s garlic, green bell peppers, jalapenos, and one habanero pepper. We found a good base recipe online, and tweaked it to make it slightly spicier.

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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

share2 - pic by mark yearsley

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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