Jonathan + Kristie Member Diary – Week of June 22

# Distribution

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Kristie and I live with two dogs, Bijoux and Roux. They don’t get much of the share, although Roux was pretty into the sugarsnap pea we gave her. We share a half-share of veggies and of orchard (which hasn’t started yet). This doesn’t seem like much, but it can still be challenging to store and cook all this food.

Pro tip: occasionally you can buy extras like loose cartons of eggs or a spare chicken. This is a great way to sample tasty new CSA eats, and figure out if you’re ready to sign up for a share the next season.

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Our schedules are pretty busy and we eat out or order in a *lot* for the sake of convenience, but one of the reasons we do CSA is to slow down and try to cook and eat more together, in the house. I *love* leafy greens, so this weeks share was pretty exciting: spinach, rainbow chard, mizuna, radishes, garlic, garlic scapes, lettuce, snap peas, and broccoli rabe. We also scored some Maple Syrup samples from the [Circle C Maple Farm][] in Pine Bush NY. Thanks guys!

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I had distribution duty this week and was handing out the meat share. It wasn’t long before I was wishing we’d ordered some; luckily there was a spare chicken, so we picked that up (along with a loose carton of eggs).

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By the time distribution was done it was a little late to cook and eat, so we grabbed a bite at Landhaus (the grill at the back of The Woods). After eating, we shlepped our haul home.

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*Pro Tip: we’ve got a ton of tote bags, but we set aside the orange ones (with a few extra plastic bags stowed inside) for CSA. This makes them easy to find and grab.* Continue reading

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.

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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

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.

Continue reading

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

1 our haul

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

Continue reading

FUNCORE Member Diary – Week of August 11th

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This week we received:

  • 1 head red leaf lettuce
  • 1 bunch green beans
  • 1 dozen eggs
  • 1 quart blueberries
  • 1 bunch radishes
  • 1 bunch spinach
  • 4 ears corn
  • 4 tomatoes
  • 2 summer squash
  • 3 cucumbers
  • 1 bunch of sage

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We were going camping this weekend so we needed to strategize a bit in order to make sure we had a weeks worth of delicious lunches to bring to work, as well as 3 meals to contribute to the camping trip.

For lunch during the week, we made easy pita pockets filled with chicken breast, and thin slices of radishes, carrots and cucumber. Top it all off with homemade Goddess dressing- delicious and so easy!. Check out this neat trick I learned to help your pita keep it’s shape. Simply cut off a silver from the top then use the silver to wedge the pita open while it toasts. Voila! Life Hack!

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Here is the recipe to make your own version of Goddess dressing at home:

2 tablespoons safflower or canola oil
1/4 cup toasted sesame oil
1/2 cup tahini
2 tablespoons apple cider vinegar
1/4 cup water
1/3 cup roughly chopped scallions (about 2-3 big ones)
1 tablespoon lemon juice
1 tablespoon plus a healthy dash of tamari (or whatever soy saucy kinda thing you roll with)
3 garlic cloves
some salt and pepper to taste

Put it all in a blender or food processor and whizz it until its smooth. Better make a double batch though, cause you might just drink it out of the bottle.

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For our camping trip, we prepared in advance some whole wheat pesto pasta using ramp pesto that we had made last year and stored in the freezer. We served it with simply sauteed tomatoes, squash, carrots and green beans- a sort of rustic take on ratatouille.  Continue reading