Member Diary #6 – Pamela & Jon

Since this is our second year being members of the Southside CSA, we always know that Mondays we’re in for a whole new dinner surprise. Continue reading

[even more] stuffed inspiration plus berry fruity drinks

Last night was one of the best and most rewarding meals I’ve ever made. Knowing that 50% of my ingredients came from a local farm made me so happy and this farm share has changed my life! 🙂 I was never much of a cooker so this is a huge step for me!

Thanks Southside CSA! – Ruth

Blueberry, Peach & Mint Refresher: Continue reading

Member Diary Week # 5 – Jecca & Jay

Southside CSA Veggie Share: red leaf lettuce. kale. celery. zucchini. spanish onions. red onion. leek. rosemary. mint. lemongrass

Week 5: Jecca Barry & Jay Dunn

A bit about my eating habits — I’m a vegetarian with strong vegan tendencies. My exeption to the vegan rule is the eggs from the CSA. The way I see it…if the chickens have names, they’re probably pretty happy…so the eggs are ‘happy eggs’. Continue reading

Beets Me!

photo by mad cache @

Ever escaped the heat of the city by ducking into McGolrick Park with a big styrofoam container of chilled borscht from Kormoran Restaurant? It is one of my favorite treats of the neighborhood Continue reading

Cooking with Mint

csa mint by esther giangrande

csa mint by esther giangrande

By now you have most likely rocked some delish hot tea with your mint. (nothing is much easier than adding hot water, eh?; and not much is more comforting than fresh mint tea after getting drenched in a downpour…). While mint is a lively/natural addition to teas (and chocolate), it also goes really well in more savory dishes like chilled rice, tabbouleh, and couscous salads. In fact, in  Greek and Lebanese cuisines, mint has been traditionally used in both sweet and savory dishes.

Storing mint is rather easy, although it wilt quickly if not done “right”.  A bunch of mint can be stored in the fridge for about a week. Best results come from keeping it stems down in a glass of water with a plastic bag covering the leaves, changing the water every couple of days.

In celebration of mint, which we should be getting on a regular basis as part of our share, here are some other ways to get your mint on; Let us know your favorite uses/recipes for mint.


So, with a lot of the savory dishes, meat becomes a main part of the recipe. To that effect, we will be posting lots of meat stuff (no offense veg heads) but i recommend trying them meatless. Lots of the recipes are great fodder vegan/vegetarian adaptations. (and please send us pics and hints for any adaptations you might try)


Here are some different takes on the sweet side of mint.

  • Mint Julep Rice Pudding from the Candy Dish blog
  • Blueberry Mint Cupcakes by Coconut & Lime (another of my go-to blogs for amazing foodie fun). The mint is steeped in the milk in the cupcakes….i heart steeping herbs in milk for flavor fun. (try basil infused whipped cream or marscapone on top of berry pie. super yums)
  • Mint Gelato by Coconut & Lime. (seriously, if you love cooking, cruise this blog for great ideas and flavor combos) Great way to use mint and those pastured eggs.
  • Mint Chocolate Chip Cookies. (Scroll down) This recipe uses fresh mint and an extract. You could probably make your own extract too if you’ve got a mint plant in your garden and are harvesting tons


And if you are feeling CRAFTY, check out this blog for a how-to for a Mint Lemonade Sugar Scrub