Hazel’s Just as Sweet as Honey Cake

An amazing recipe video from one of our favorite members!

PS – we have MAPLE SYRUP on sale at the Info desk!!

Dana & Zoe Member Diary – Week of Sept 29

1 our haul

My Husband and I have half shares of vegetable, orchard, berry, egg and meat. Below is an example of how we use up all of the goodness!!

Monday night:To tired to cook, so we spent the evening sorting our share and eating leftovers- corn and turkey leg stuffed poblano peppers with tomatillo salsa.

2 Roast chicken and swiss chard

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Package Spotlight – Oh My Pie!

peaches from orchard share. aug 2010

We organize the shares offered at Southside  CSA into packages. This helps us volunteers keep things organized while meeting our farmer’s sales needs. The earlier you sign up, the more likely you are to get whatever type of package your heart desires. We have crafted a big variety of packages — Full Share Packages & Mixed Full -Half Share Packages & Half Share Packages. We tried to make that list complete BUT if you don’t see the combo that fits your needs, let us know what you would like to purchase. At this point we can pretty much put together any type of combination.

Orchard Share - Aug 11, 2010

Orchard Share – Aug 11, 2010

Farm Fresh Eggs

Farm Fresh Eggs

 

 

 

 

 

 

This year we have designed the perfect share for those of you who love to support your local farmers but don’t really spend a lot of time cooking up dinners – the OH MY PIE! share. This baker’s combo of the NY Orchard Share & Egg share is the perfect union for those who like to bust out those peach pies, plum cobblers, and egg custards. Of course, you don’t have to be Martha Stewart to rock the Oh MY PIE share. This is also a great purchase for those who like to start their days with a breakfast of local fruits and eggs. Purchase some of our Circle C Maple Syrup and you have the makings of the most perfect Sunday Brunch! Hello apple-cardomon pancakes smothered in maple syrup. Just imagine all the morning glory you can create with your share of local fruits and eggs…

Check out our upcoming events and sign up for the Southside CSA right away!

mimomex eggs, sunny!

local eggs, sunny!

My Oh My Pie!

My Oh My Pie!

NY Orchard Share

NY Orchard Share

Iris Member Diary for Week of Nov 4th

IMG_126Veggie Share: Red potatoes, yellow onions, scallions, kale, popcorn on the cob, cilantro, acorn squash, butternut squash.

Orchard Share: One quart apple cider, apples

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Our household stats: We are a family of four (two adults, a four-year old, and an infant) with a Week B half-share of both Veggie and Orchard. It takes us a full two weeks to use up all the produce. Sadly, Berry and Egg Share season is over. This week we enjoyed hearty meals featuring roasted potatoes, roasted butternut squash, apple crisp, hot apple cider, snake bites (IPA with cider!) and kale salad. Lots of kale salad. Continue reading

Stay Sweet with Local NY Maple Syrup

Circle C Maple Share

Circle C Maple Share

Got enough maple in the kitchen? This was a banner year for Maple; Conditions were perfect for a great harvest. Stock up and keep your Sunday brunches (or weekday breakfasts) fueled with local flavor.

We buy a gallon and a half (1 Gal B & 1/2 gallon of A Medium) for our household. We have been chugging through it and will probably have to stock up on some more. Haven’t been cooing or baking with maple? Great way to keep your sugars more local/natural. Check out this quick list of amazing ways to enjoy maple in the kitchen. One Ingredient, Many Ways by Saveur.  PS – makes a mean mixer as well. Best addition to any bar!!

pic by ryan kuonen

For Sale – Delivery date is still to be set. Sometime in Oct/Nov.
On Sale at distribution until Oct 15th. Email for more info: southsidecsa@gmail.com
A – DARK AMBER

  • 1 gallon – $62
  • 1/2 gallon – $35
  • Quart – $21
  • Pints – $13
  • 1/2 pints- $8

A – MEDIUM AMBER

  • Quarts – $21
  • Pints- $13
  • 1/2 pints- $8

GRADE B

  • Quart- $21
  • Pints- $13
  • 1/2 pints- $8

Remember, the grades have nothing to do with quality — B isn’t any “worse than” A. From WIkipediaExtra Light and Grade A typically have a milder flavour than Grade B, which is very dark, with a rich maple flavour.The dark grades of syrup are used primarily for cooking and baking, although some specialty dark syrups are produced for table use.Syrup harvested earlier in the season tends to yield a lighter color. The classification of maple syrup in the US depends ultimately on its translucence. US Grade A Light Amber has to be more than 75 percent translucent, US Grade A Medium Amber has to be 60.5 to 74.9 percent translucent, US Grade A Dark Amber has to be 44.0 to 60.4 percent translucent, and US Grade B is any product less than 44.0 percent translucent.

Joe & Cathy of Circle C

Joe & Cathy of Circle C

Get Your Maple Order in now

Circle C Maple Syrup

Southside CSA has the connect to one of the Northeast’s best local products–

Maple Syrup!

Order your share now of locally produced maple syrup.

This liquid gold comes in a variety of sizes:

Pancakes & Circle C Maple Syrup

  • Gallon — $50 —SOLD OUT — Sorry. Only early birds can get in on these beautiful big jugs.
  • Quart — $20 — Perfect accessory for every Brooklyn kitchen. Buy in bulk. 4 quarts for $70
  • Pint — $12 — The essential ingredient in the perfect size for all your baking projects. Buy in bulk. 4 pints for $40
  • 1/2 pint — $7 — Gift size. Give local, these lil’ guys are the best present for all the foodies in your life.

Email southsidecsa@gmail.com to place your order.

Member Diary #7 – Jen Ward

The best part of joining Southside CSA (I am a second year) was how it inspired me to cook again. I cooked a ton last summer. It’s so thrilling to come up with creative ways to use the share. My stacks of recipes and cookbooks are finally put to the test.
Continue reading

Order up some New York State MAPLE SYRUP

pic by ComeUndone @ flickr.com

It’s a rainy Sunday here in Williamsburg and Earth Day in McCarren Park has been postponed until next Sunday (May2). Here on the Southside, we were up early but in no mood to venture outside into the wet streets. (Not to mention that our favorite brunches in the hood don’t start until 11am at the earliest…) Well, good thing we too have kitchen skills. Have to say, not much is better than homemade brunch featuring Yo’s secret recipe for the fluffiest pancakes ever topped with Maple Syrup. Usually associated with Vermont or Canada, Maple Syrup is also a product of New York State. However, local maple syrup can be pretty difficult to find in the City. Our local bodega carries organic syrup but its from a factory in Vermont. Thanks to one of our fab members, we have been hooked up with the fine people at Circle C Maple Farm and now there is a plethora of New York Maple Syrup to be found on the Southside.

making maple frosting for carrot bread. pic by ComeUndone @ flickr.com

The Maple Share isn’t really a “share” in the traditional sense of the word. There will not be weekly deliveries of Maple Syrup since the season for Maple Syrup comes once a year (and is usually the first sign of Spring). Our farmers will be delivering the syrup the first week of our 2010 season and members can pick it up at either the first or second distribution. The idea is to buy up your year’s supply of syrup and reap the sweet yumminess of NY maple all year long.  Not just for pancakes, Maple Syrup can work as an essential ingredient for many savory meals and sweet treats. Everything from a sugar substitute to a flavoring for a craft beer or vinagrette, Maple Syrup is all over the place.

pic by CircleCMaple @ flickr.com

This mild Spring the weather has been great for us city folk, but it has been pretty lame for the Maple harvesters. Early buds are nice for our streets, but budding trees mean the end of maple season. This year’s end has arrived about 4 to 6 weeks early this year, seriously cutting the harvest short.  Here are some good articles about the situation [via our maple Farmers twitter feed]:

This particular quote stuck with me. “Everything has to do with the weather, just like in any other kind of agriculture,” Pete added. “You can’t control the weather, and that’s the whole trick of farming.” I have been a member of a CSA for 8 years now, having my eating habits dictated by the yields of the field. Bouncing from years of early spinach and bountiful tomatoes to ones when the weather didn’t cooperate with my favorite recipes. Our maple farmers have been making syrup for their family for years now. 2010 is the first time that they had sold outside the family, thinking Circle C was ready to produce more and hook up with some NYC CSAs. However, Mother Nature was not quite cooperative this Spring, as far as maple sap is concerned. The first sugaring came in early March with a steady flow of sap.  But then it got too warm; Most NE maple syrup producers had a short season. In Central New York it was over by April 9th. Circle C came in with a grand total of 33 gallons of syrup this season. They had 2 more sugaring events on their calendar.   According to the newspaper, Maple News, a maple producer in Vermont who typically produces 300 gallons a year, was only able to produce 60 gallons.

pic by CircleCMaple @ flickr.com

For our farmers this translated into a lot of $$ put into preparing for a big season, only to barely harvest a fraction of the expectation. In preparation Joe @ Circle C had hand built a new, larger evaporator for the season. He and his wife, with their snowshoes tied,  tapped 725 trees in two feet of snow; 525 more than last year! At the end, they had three more holding tanks waiting to be used, each waiting for 250 gallons of sap.

pic by CircleCMaple @ flickr.com

This year they kept the fire going with all wood and no oil.  Unfortunately a pan was burnt during the very last sugaring as the fire got too hot. Despite a crazy sugaring season, Joe & Cathy are already planning for next year and are off to get more supplies and meeting with other producers soon at the 44th annual Vermont Maple Festival.

For those of you who are looking to reduce your carbon footprint, locally harvested and produced Maple syrup is a great way to reduce your consumption of non-local sugarcane based products. Maple can replace sugar in lots of recipes and can make a real impact in your footprint size. Maple syrup could be utilized more in our local diets and menus. Check out some yummy ways to cook with Maple Syrup.

Craving cooking with maple yet…

Support our local producers by ordering some Maple Syrup through the Southside CSA. Details about prices and sizes available on the FARMs page.

Maple Glazed Carrots & Turnips. pic by ComeUndone @ flickr.com