Laura + Merav Member Diary for Week of June 15th

Laura + Merav

Hey guys! This blog post is coming at you from Laura and Merav. We are friends and roommates and this is our second season doing the CSA. We get a bi-weekly egg and veggie share. We share groceries and cook a lot of meals together so sharing the CSA works out really well for us. We were super excited for veggies to start and this week was definitely all about the greens. This week of cooking has basically been all about shoving greens into anything and everything that we make.

Here’s a rundown of some meals that we’ve made and how we’ve been using our shares.

Image 2 Laura and Merav

After picking up our share on Monday, I decided to make a giant salad using a lot of those salad greens since those tend to perish more quickly than some of the sturdier greens we got. Continue reading

Wallace Shawn Member Diary – Week of June 23rd

Spread

We are Maria, Quentin, and Hawkins (the cat). This is the first summer we’ve signed up for a CSA and we couldn’t love it more! The two of us pick up full berry and vegetable shares (orchard share to come!!).

This week we got four quarts of strawberries, four stalks garlic, two stalks of red onion, three stalks of white onion, a cute plastic bag of flor de calabaza, one bunch mizuna and one of Swiss chard, two pounds of snap peas (one from Greig Farm and one from Miromex) and a pound of mixed salad greens. We ran through most of it this week save for some leftover onions and garlic. And we’ve been able to lug everything back to our home in Ridgewood in three canvas tote bags.

Though we’ve planning to make strawberry preserves the way Maria’s grandmother likes to, this time we ate through all 4 quarts by Wednesday afternoon! Last week, we somehow managed to restrain ourselves enough to save a quart for a batch of strawberry biscuits… but not this time around.

scrambled eggs

For breakfast, we often make scrambled eggs served on tortillas with some scraps of green veggies. This week we used cilantro and sugar snap peas. Both of us bring lunch to work during weekdays and we’ve been happily throwing the mixed salad greens on our turkey sandwiches for extra crunch. Yum! Continue reading

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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Nabemono – Japanese Hot Pot with Mizuna Greens & Carrots by Nicole of Tiny Kitchen BK

pic by Nicole Tanska

Our fave blogger Nicole sent us this post when we were still rocking that barely cold Fall weather. Now that the temp has dropped, you should really rock out her recipe. Link to the full post filled with fab photos — at Tiny Kitchen BK, followed by a post on how to eat the noodles

Although it isn’t all THAT cold in NYC, it’s chilly enough to break out the dotanabe (hot pot cooking vessel) and make a delicious soup. I couldn’t believe my luck to get mizuna greens from the CSA!

To make this soup, you’ll need:

  • 1/2 Medium Carrot, sliced in fourths
  • 1/2 Block Packaged Tofu (whatever consistency you like. For this hot pot, I like firm or medium) cut into squares
  • 250g Thinly Sliced Beef (you can get it at the butcher if you call ahead if there aren’t any Asian groceries around)
  • Enoki and/or shimeji mushroom, bottom cut off and separated
  • 1/2 cup sake
  • Kombu (Dried Kelp) to flavor
  • 1 Bunch Mizuna Greens

Directions:

In a skillet, dutch oven, nabe pot or any wide and deep cooking vessel, place the kombu sheet inside then pour 1.5 – 2 cups water and 1/2 cup sake. Turn on the heat to medium high. Place the carrot and tofu in the skillet in sections, then add the mushrooms in its own section.

When the carrots have softened and the broth is at a light boil, add the mixing greens along the side of the skillet. Lay the strips on meat on top and let it cook until done. Remove from heat and serve with cooked udon noodles (and raw egg if you’re lucky enough to have access to pasture raised farm fresh eggs).