Ricker Family Member Diary Week #13

We’ve been members of Southside CSA since its founding (6 years?) but this is our first Member Diary! We are a family of three and we pick up a veggie share every week with meat and eggs every other week. This week we were super excited to see corn cobs at The Woods for the first time this season.


I like to use the corn right away so the first thing I did was make a corn salsa that I could quickly throw on top of dishes throughout the week- it ended up in quesadillas, on pizza and in salads and I still have enough left over that it will probably last another week or two.


Along the same lines, I also made a veggie pickle slaw early in the week inspired by this Smitten Kitchen recipe to throw into dishes throughout the week. Our version used up carrots, cucumbers and celery. It’s great to bring to bbq’s!

Munching on a roasted carrot stick

Munching on a roasted carrot stick

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Sign up for 2012 Harvest Season

Happy New Year to everyone in Brooklyn! We are looking forward to another growing season and in preparation we will be signing up members for our upcoming season starting on January 30th.

We are knee deep in preparations, organizing everything, and trying to get ready for a super year. The best way to keep in touch with us is through the Southside CSA Facebook Page. Everything is always posted there. However, if you are a facebook abstainer, sign up for our mailing list. We are infrequesnt emailers but you will get notified of any events, esp during sign-up time.

Sign ups for returning members are on Jan 30th, Feb 6th, & Feb 20th.

Sign ups for new members starts March 5th.

Greig Farm Share. Best Berries Ever! Aug 11, 2011

We are in the process of updating our blog, www.southsidecsa.org. Right now, all the info is from 2011. Stay tuned as it is updated. More info regarding this year’s sign will be available shortly. Bring your questions about Southside CSA, our farmers–MimoMex Farm, Greig Farm, Circle C Farm, & Northwind Farm, and how our farm shares operate to the following open house [question-n-answer] events:

Recipe: Red Onion Marmalade & Pickled Red Onions

Red Onions by MimoMex Farm. Marmalade by the Fox.

I was asked by a member if i had any good ideas for using up copious amounts of red onions in a jiffy. With Thanksgiving on the horizon,  I can think of no better idea than to put up a batch of marmalade or pickles. Both rock out, both are great additions to our harvest meals, and both are pretty easy cooking.

There are lots of good recipes for Red Onion Marmalade on the internet. It is a pretty basic savory jam type thing. Miss Fox made us a batch back in July for our big bbq on the 4th using a recipe from her vault of British classics. Here are a few gems i found online:

Pickled Red Onions are one of the best accoutrements to a big family style meal. Almost as necessary as gravy! They also make great additions to salads,grains, legumes, tacos, sandwiches, and for just plain snacking. They take crackers & cheese to fabulous places. Chef Ann made a big batch for one of the Soup Kitchen Supper Clubs and it was divine. Her recipe of choice is from the essential “Joy of Pickling”. (You should really own this book if you fancy pickles!) Lots of resources on the internet for pickling:

As you can see, both the marmalade and the pickle recipes can flux to your own tastes. Get creative with what you  like and what yo have stocked in your pantry. Also, they both have a refrigerated shelf life of 6 months, so neither HAS TO be canned. However, they make great gifts at winter potlucks and for the holidays so canning up a bunch is a great idea for the motivated sort.

Member Diary #14 – Estefania, Elizabeth & Jay

Oh hello there.  So Estefania, Elizabeth, and myself all share a Full Monty Deluxe Share which included, blueberries, blackberries, nectarines, sugar plums, Swiss Chard, Beets,Romaine Lettuce, Corn, mint, white onion, leeks, summer squash, cucumber, cilantro, annnnnddd Pipicha, that herb which I can never quite pronounce the name of.  As you can see from our picture of the share, we could use a bit more counter space in our apartment, but what can you do?   I guess get more counter space… but moving right along… Continue reading

Member Diary: Week #3: Hella Rad

Let’s get pickled!

Picking up that "Berry" Share

We’ve grilled it, baked it, and even enjoyed it raw.  But after three weeks of funny smelling pee we needed a break.   This was the perfect time to try our hand at pickling.    We purchased a case of Ball Regular Mason Canning Jars from Amazon for $20 and brushed up on the basics of pickling and canning.  See recipe below.

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What’s Cooking with Asparagus?

Berry Share!

Right now at least 60 kitchens in Brooklyn are rocking out some serious asparagus thanks to our fab berry share. Here are some fun recipes and pictures our members have been sharing with us.

Roasted Asparagus Salad

by Kirsten O.

An easy way to prepare the vegetable, roasted asparagus is a delightful treat. Dusted with some salt & pepper, squirted with a little lemon juice, roasted with other vegetables (like peppers or mushrooms),  or topped with cheeses or butter, roasted asparagus can work as a simple side or the main course.

Pickled asparagus. Raw fermented asps!! by rich a.

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Member Diary – Week #1. Suz & Lon.

Diary Entry: #3  Tuesday, June 22ND

Pickled Radish  – Condiment to accompany wine + cheese


  • 1 bunch of radishes (about 7), quartered
  • 3 tablespoons of rice vinegar (not seasoned)
  • 2 tablespoons of sugar
  • 1 (1 inch) piece of peeled ginger, cut into thin matchsticks (1 tbsp)
  • 1 tsp of salt

*Veggies from the CSA noted in green

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