COUGAR Member Diary

Cougar 1

In the five years we’ve been Southside CSA members, we’ve frequently planned a fall dinner party in order to share some of our haul and try out some more ambitious dishes to share in our blog post.  This year we did have a party, but one of an entirely different sort. Since we welcomed Elias, our seven month old, into our family, our meals need to be fast and ideally sharable with a baby. We still like to entertain, though, so our recipes this week will feature two meals from the beginning of the weak meant to take us through a few days, a few lightning fast meals, baby friendly treats, and some party food from the Halloween bash we threw for Elias’s buddies and their parents.

This week’s share

We pick up bi-weekly, and we have the veggie, orchard, berry, egg, and meat shares.  We began the week with several (still fresh!) leftover items from our previous week’s pickup due to some busy schedules, stomach viruses, and time spent out of town with our families. So, some items featured in this week’s meals are from the prior week.

Included in this week’s pickup: Apples, apple cider, red and yellow onions, decorative gourds (‘tis the season), popping corn, Swiss chard, two bunches of spinach, mustard greens, and a head of cabbage.

Beginning of the week meals

We began each of the last two weeks with soups.

Last week, we used up some of our CSA veggies with a corn chowder.

For this chowder we used:

  • Olive Oil
  • 3 strips of bacon
  • 2 onions (CSA)
  • 6 cups of chicken stock (we used a stock made from the scraps of a Northwind Farm chicken, veggie scraps, and some CSA lemongrass for kick)
  • 4 ears of corn, kernels off the cob, and two ears reserved for the soup
  • 3 waxy potatoes (store bought)
  • 2 Cups of Cream
  • Salt and Pepper
  1. We cooked the bacon in a bit of olive oil, then took it out of the pan.
  2. Then, we sautéed up a few small onions
  3. When those were soft, we added the stock and the corn. We threw in the cobs for extra flavor
  4. Then we added the potatoes. When everything was cooked through, we added cream and salt and pepper to taste.

Cougar 2

This lasted us through three dinners! Continue reading

Dillen Member Diary

IMG_1440

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.

IMG_1454

 

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.

 

IMG_1441 IMG_1442 IMG_1443 IMG_1448 IMG_1460

IMG_1526

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

So for the week of eats>  Continue reading

Tomatillo Recipes from Swift Johnson Share

tasty tomatillos

Tomatillos can be a challenge for those not used to cooking with them. Share family Swift Johnson shares their favorite recipes in this Special Tomatillo edition of the Member Diary

Here are a couple of tomatillo recipes!!
tomatillos

tomatillo salsa

Roasted Tomatillo Salsa

Total Time: 15 min

Ingredients

  • 1 1/2 pounds fresh tomatillos
  • 5 fresh serrano chiles
  • 3 garlic cloves, unpeeled
  • 1/2 cup fresh cilantro
  • 1 large onion, coarsely chopped
  • 2 teaspoons coarse salt

Preparation

  • Preheat broiler.
  • Remove tomatillo husks and rinse under warm water to remove stickiness. Broil chiles, garlic, and tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
  • Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.
  • Salsa can be made 1 day ahead and chilled, covered.

fried tomatillos

Fried Tomatillos

These are SO DELICIOUS as an appetizer.  Lemony and fried and super tasty!  Great served with marinara or any other sauce for dipping.

Ingredients:

  • Tomatillos
  • Flour
  • Egg
  • Breadcrumbs or cornmeal
  • Salt and pepper

Preparation:

  1. Mix salt and pepper into a cup or two of flour
  2. Whisk a couple of eggs
  3. Fill a small bowl or plate with breadcrumbs or cornmeal.
  4. Slice tomatillos into 1/4 inch slices
  5. Dip tomatillo slices in flour on both sides then shake off the excess.  Then dip in egg on both sides.
  6. Finally, dip both sides in bread crumbs or cornmeal and fry in vegetable oil.
  7. Eat while hot!

 

Member Diary: Marcy’s August 27th Share

This is my second summer with the southside CSA.  I began two winters ago and was so impressed by the quality of the vegetables and fruit that I signed up for the regular season and have been hooked ever since.  i love to cook, but it’s just me and my husband, so i have a half monty share which is more than enough for us to make at least 2 or 3 meals from (with leftovers).  this year i also signed up for a half meat share, which has also been fantastic.  last week’s distro was plentiful – corn, swiss chard, purple potatoes, onions, peppers (anaheim/cubanelle and serrano), cherry tomatoes, tomatillos and papalo herb. i decided to try to make a one pot dish out of as many ingredients as i could from the share

Cooking with Tomatillos

tomatillos

I first “met” our farmers through their tomatillos. I worked out of Prospect Park (Best.Office.Ever) and became addicted to the farmers market on Wednesdays in the Windsor Terrace corner of the park. The addiction centered around the tomatillos and cilantro at one farmer’s stand. Being an Angelino–born & bred– I crave cooking with Mexican staples like jalapeno peppers, tomatillos, epazote, and cilantro. While cilantro is common at green markets around the city, I hadn’t seen tomatillos anywhere else. The  farmstand was run by the Rodriguez family and that farmstand kept my kitchen stocked with all my faves for making salsas and enchiladas.

3 years later the Southside CSA was hooked up with MimoMex farm by Just Food and I couldn’t have been happier to work with this farm and their produce. Hopefully you guys will get as much pleasure cooking up the tomatillos as I do.

(PS. Our farmers can still be found on Wednesdays at the Windsor Terrace market. If you have friends that live in that part of Brooklyn, you should give them a heads up about MimoMex tomatillos, sweet corn, beets, and outrageous selection of herbs)

tomatillo s

Part of the nightshade family, the tomatillo plant bears a fruit surrounded by a paper-like husk. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown and the fruit can be yellow, green, red, or purple when ripe. Ripe the fruit is firm and tart and is “typically” not eaten raw. (Some people think I am crazy, but i ate the purple ones raw last summer and it was heavenly divine. Super-yums!)  It is the main ingredient of salsa verde, so if you like the green sauce served at Mexican restaurants, get ready to rock your own version.

SALSAs & DIPs

SALADs

MAIN COURSES

slicers