Stephanie Member Diary

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Holy greens this week! This is what my partner, Brian, and I got in our MimoMex Veggie and Orchard half shares: mustard greens, red mustard greens, arugula, mizuna, spinach, broccoli, cilantro, onions, baby pumpkins, a Sugar Baby pumpkin, Empire apples, apple cider.
Monday:
Usually I try to clear out the fridge before my pickup so that there’s room for CSA goods and we don’t have any leftovers to eat (which would discourage us from cooking). That didn’t happen this weekend…we had guests over and ordered a ton of takeout one night instead of cooking, so not only did we have all those leftovers, we had a bunch of veggies that I’d been planning to cook. No room in the fridge!
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Steps I took to clear out the fridge and store the share goods:
1. Drank the last of some white wine to get rid of the bottle. Need to start somewhere!
2. Finished up some takeout for dinner. No cooking tonight; clearing/storing only.
3. Cut our losses and traded some wilting cilantro for this week’s lively cilantro. Put the new cilantro in a glass with water (like a bouquet of flowers) and with a small plastic bag over the top. Old cilantro went in a bin for composting.
4. To help the rest of the greens last longer and reduce their bulk: picked out the wilted ones, trimmed off the stems, washed and spun the leaves, and packed them in plastic containers lined and layered with paper towels. Way laborious but worth it.
5. Consolidated carrots and celery with some radishes from a previous share in a FoodSaver container since they’re all supposed to be stored the same way anyway (with moisture and the air vents closed) and none of them produce ethylene.

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Laura & Merav Member Diary

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My roommate and I share our CSA which is a half share of veggies, eggs, and orchard. This is our first year doing a CSA and we have been loving it! Here’s how we’ve been using the share this week:

Monday: After picking up the share, we decided to make a quiche with the spinach, corn, red onion (from two weeks ago), and eggs from the share. I just used a quick store bought crust, then I just sauteed up the veggies and added them to the crust. Then poured a mixture of 4 whisked eggs and about a half cup of milk plus salt and pepper on top. We added some shredded cheddar cheese and cilantro on top, then baked. This is a quick and easy meal that also makes great breakfasts or lunches throughout the week. We served the quiche with a salad using the Asian mixed greens and the radishes.
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Tuesday: Today we had vegetarian black bean tacos. I just used some simmered black beans and served the tacos with a salad using an ear of roasted corn, cilantro, red onion from 2 weeks ago, and a non-CSA tomato. On top I used a tomatillo salsa that I had from last week that is the recipe that you guys posted a few weeks ago. It is really yummy!
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Wednesday: Tonight we had Asian rice bowls (although I served it on a plate!), kind of a mix between Japanese and Korean flavors. This meal is also a good way to use up any random vegetables you may have lying around as you can pretty much throw whatever you want in here. The base is steamed Japanese sushi rice, then I added: steamed mustard greens, sliced radishes, and a soft boiled egg all from the share, plus some sliced avocado, kimchi from a jar that I had in the fridge, and chopped scallions. I just made a dressing with miso paste, rice vinegar, and sesame oil and drizzled that on top.
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Thursday: Dinner was Was leftovers tonight but I did get around to roasting my pumpkin from two weeks ago. Just roasted in the over then pureed in the food processor. I saved it in ziplocks and will keep in the freezer until I’m ready to make a pie!
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Friday and Saturday we didn’t cook. Sunday we made a soup with the other bunch of mustard greens and lamb sausage as well as some other random veggies thrown in. We served it with bread and cheese!!

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So that’s our menu for the week. We still have some greens and cilantro that we’ll use up this coming week!

Dillen Member Diary

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This is our friend Yvonne doing her distribution service on Oct.06th. She is the one who introduced us to the Southside CSA. She gave us her share on week while she was out of town and we were blown away!

Our family is 3 people- two adults and a 4 year old. The share we got from Yvonne was a full share with Veggies, Berries, Orchard, Meat and Eggs. It was the 4th of July weekend and we had way more food than we could handle. We had a bbq party and ate all we could of the amazing food.

We signed up right away!

Knowing that we couldn’t manage the massive amount of food, we asked our friends who are the same size family as us, to split a share. We chose to sign up for Veggies, Berries, Orchard and eggs.

We go to every distribution and split it up on the spot. every week we alternate who gets the eggs.

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This is our split. Half a bunch of red mizuna each 🙂 some times we just pick who wants what more.. We will take the spinach and they take the arugula..Depends on the mood.

Monday night distro has also turned into our daughters favorite night of the week. she sees her friends, stays out late,- drinks fancy virgin cocktails. Nice energy and great light in the Woods.

So for Oct.06 share: we took home  corn, radishes, red mizuna, spinach, tomatillos, poblano peppers, cilantro, a half pound of Chilliquita peppers, apples, gourds, a pumpkin and mustard greens- not our week for the eggs.

 

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We live in manhattan – its a bit of a haul. we just got a car.

So for the week of eats>  Continue reading

Dana & Zoe Member Diary – Week of Sept 29

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My Husband and I have half shares of vegetable, orchard, berry, egg and meat. Below is an example of how we use up all of the goodness!!

Monday night:To tired to cook, so we spent the evening sorting our share and eating leftovers- corn and turkey leg stuffed poblano peppers with tomatillo salsa.

2 Roast chicken and swiss chard

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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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Package Spotlight – Just Jammin’

Greig Farm "Berry" Share 2011

Greig Farm “Berry” Share 2011

We organize the shares offered at Southside  CSA into packages. This helps us volunteers keep things organized while meeting our farmer’s sales needs. The earlier you sign up, the more likely you are to get whatever type of package your heart desires. We have crafted a big variety of packages — Full Share Packages & Mixed Full -Half Share Packages & Half Share Packages. We tried to make that list complete BUT if you don’t see the combo that fits your needs, let us know what you would like to purchase. At this point we can pretty much put together any type of combination.

Asparagus

Asparagus

Peas

Peas

 

 

Strawberries

Strawberries

Another great package for the person that likes to eat local fruit, especially berries, but can’t commit to cooking up all those vegetables. The Just Jammin’ Package is a Full Share of the Greig Farm Share which consists of mostly berries. Greig Farm is a pick your own farm in Red Hook. Norm grows asparagus, strawberries, blueberries, blackberries, raspberries, apples, and pumpkins. All are grown without any spraying of any sort of pesticides — not even the natural types approved under the organic moniker. He grows with the ideal that one can walk out into the field, pick the ripest, plumpest berry and pop it right into your mouth without worrying about washing anything off. This share is unlike our other shares in that it follows exactly the ebb and flow of the season, the amount arriving directly related to what is ripe on Monday morning, to the weather, the season, all the factors that can alter a local harvest. 

Blueberries & Yellow Raspberries

Blueberries & Yellow Raspberries

Greig Farm Share 2011

Blackberries

 

 

Greig Farm Share 2011

Apple

With all these berries, you can top your morning cereal, bake up a slew of pies, and rock out jams that will make your grandma proud. Experiment with pickled asparagus,  rock out strawberry chamomile jams & blueberry maple butters, make your friends swoon by bringing raspberry sorbet to those summer bbqs, stock your pantry with blackberry chutney, and master that apple pumpkin pie by the time the holidays roll around. This share is beyond perfect if you want to enjoy some of the local Hudson Valley harvest, be a part of the Southside CSA, improve your culinary skills, and upgrade your health with a weekly dose of nature’s candy.

Mo's Strawberry Jam

Mo’s Strawberry Jam

Chutney

Chutney

Apple Pie!

Apple Pie!

FUNCORE Member Diary Week #22 (Sept 23)

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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.

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