Brock Member Diary – Week of Sept 15th

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This week our vegetable share was: acorn squash, eggplant, tomatillos, poblano peppers, serrano peppers, tomatoes, lemon grass, onions, and kale.  We also have a half berry share, which was a bag of apples, a pumpkin, and a (decorative?) gourd.

There are only two of us, and we try to use up or prepare and freeze everything each week.  Our strategy is to eat the most perishable items first, and keep the more hardy veggies for later in the week.  We didn’t get around to eating the acorn squash yet, but maybe we’ll be inspired next week.
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To start, we decided to roast all of the peppers and the tomatillos in the oven to make a green chile stew with chicken.  After they were roasted, we removed the seeds and ribs of the chiles, blended them with some chicken stock, and added the puree to some onions that were cooked in a little olive oil, and some shredded poached chicken.  We ate this over rice with some cilantro and lime, and it was definitely a little spicy, but we enjoyed it.
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Our next project was a snack of kale chips. We tore the kale into pieces, tossed it with some olive oil and salt and cooked it in the oven at 350 degrees for about 15 minutes.
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FUNCORE Member Diary Week #22 (Sept 23)

This week from our share we picked up the following:

  • 1 doz egg
  • 3 potatoes
  • 1 bunch parsley
  • 1 bunch radishes
  • 1 bunch scallions
  • 3 green peppers
  • 1 bunch lettuce
  • 4 ears corn
  • 14 apples
  • 2 poblano peppers
  • 1 pumpkin plus a mini guy

We usually make 4 to 5 things a week with what we pick up, but this week was the week we were due to have a baby- AND WE DID!  Our little man joined the world on Sept. 26th and while we are so excited to have him in our lives, we still need to eat.  So we kept it simple, but big on flavor and still used everything in our weekly pick up.


Early in the week we made a big bowl of veggie and quinoa salad.  Continue reading

Member Diary #18 — Georgie

My full Veggie share: 1 lb Poblano Peppers, 1/2 lb Chilaca Peppers, 1 lb Tomatoes, 1 head of Cabbage, 1 head Red Leaf Lettuce (I took 2 by accident…ahem), 1 bunch Cilantro, 1 Acorn Squash, 1 Butternut Squash, 1 bunch Lemongrass

My Egg share: A dozen nice healthy eggs

My Fruit share: 1 qt. Apple cider, 1 lb Golden Delicious Apples, 1 lb Crispin Apples, 1 lb Empire Apples

Hello! The theme of this week for me was definitely “Everything tastes better with roasted Poblano or Chilaca peppers”- they are both so mild and delicious when roasted on an open flame. I also used the gigantic head of cabbage in quite a few dishes so that was a hero ingredient too. I love cooking with CSA food- everything is always so fresh and tasty. Here are some of the things I made this week from my share. Continue reading