Member Diary for Nadia A Shares for Week of July 14

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This is what we made with our vegetable and egg share….a kind of Turkish savory pancake.

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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

Novack Member Diary Week #12

pic by Kate Novack

This is our first year doing a CSA. I’d been wanting to join one for a long time and I guess the thing that finally got me to Ryan’s apartment to sign up was a longing to attach some kind of ritual to our ‘grocery shopping,’ ideally one that didn’t involve icy air conditioning or free delivery. Honestly, I was a little afraid my kids (4 and 5) were starting to think food grew in Fresh Direct trucks. We started small, with the Berry and Orchard shares. At the first distribution, we picked up only about eight spears of asparagus. But with good olive oil, some sea salt and about ten minutes in the oven they were delicious. And in a way, starting lean only reinforced the idea that it takes work (or, in our case, a three-block walk) to make food. This week, there was more to tote home. The NY Orchard Share was one box each of raspberries and cherries. The raspberries were especially beautiful, separated into small green boxes that were nestled together in a larger white box. They reminded me of puppies in a litter. How could you possibly pick one?

pic by Kate Novack

BEAR Member Diary for Week #2

pic by Stacia Williams

Greig Farm Share Week #2

First CSA pick-up:

My husband and I have talked a lot about joining a CSA, but this is the first time we’ve actually done it. Pick-up was too far away, or on the wrong days, or we waited too long to sign up until everything was sold out. Last year I watched one of my co-workers share some of her Southside CSA bounty with us and listened to her talk about it and asked lots of questions. And then we moved to Brooklyn! So here we are on our first pick-up day, excited, but not quite sure what’s in store. We have half shares and are on the “B” schedule. I had heard that the asparagus week one was rather measly, so I had prepared myself to not expect too much. Big surprise! 3 pounds of asparagus! Yay! I know the yields are unpredictable and that’s part of how a CSA works, but I was still very glad to see that gigantic asparagus harvest. We also got a dozen eggs from Feather Ridge.

pic by stacia williams

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Dec Winter Share Member Diary by Funcore

This month we received:

  • 2 doz eggs
  • tomato puree
  • collard greens
  • blueberries
  • diced peppers
  • corn
  • butternut squash puree
  • green beans

Pasta Bolognes

We used the tomato puree and frozen peppers in this dish.  Locally made Severino papardelle pasta made this vegetarian dinner super awesome!  Continue reading

Member Diary #15 – Katerina & Greg

I’m mostly a vegan (but eat the CSA eggs as they come from happy hens), and my boyfriend Greg usually eats vegan food when we’re at home (he describes himself as a part-time vegan). Greg loves spicy food, so over the years we’ve gravitated towards Indian cooking. Continue reading