I’ve been doing the Southside CSA on and off for the past 4 years and I’m back “on” again for a bunch of reasons: the food variety is better and the share has gotten larger over the years, I’m eating more meals at home, I’ve grown more comfortable in the kitchen and it’s still reallyContinue reading “Member Diary: Joey- July 2nd share”
Tag Archives: zucchini
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. AppleContinue reading “Member Diary #18 — Georgie”
Member Diary #8 — Kathleen M.
Zucchini bread: I received two pounds of zucchinis in my last share, so I decided to bake cinnamon zucchini bread on a day when it wasn’t a thousand degrees outside.
Member Diary #7 – Jen Ward
The best part of joining Southside CSA (I am a second year) was how it inspired me to cook again. I cooked a ton last summer. It’s so thrilling to come up with creative ways to use the share. My stacks of recipes and cookbooks are finally put to the test.
[More] Stuffed Inspiration!
Member Ruth is sharing a very delish blog-worthy recipe. Enjoy (& keep ’em coming!) Here’s a little recipe for those veggie lovin meat eaters that I found on the internet and altered tonight and thought I would share. It was absolutely delicious! 🙂 xx Ruth (Team Neal)
Member Diary Week # 5 – Jecca & Jay
Week 5: Jecca Barry & Jay Dunn A bit about my eating habits — I’m a vegetarian with strong vegan tendencies. My exeption to the vegan rule is the eggs from the CSA. The way I see it…if the chickens have names, they’re probably pretty happy…so the eggs are ‘happy eggs’.
Member Diary Week #3. Lauren
Week #3 belonged to member Lauren, who has started a pretty cool blog–these beets are bananas— to document her culinary experiments with the Southside CSA. She sent along some great recipes that she rocked with her MimoMex goodies…
Stuffed Zucchini Blossoms
I was at my Italian-American grandmother’s on Thursday and brought the zucchini blossoms that we were treated to from MimoMex. Grandma hadn’t had them since her mother had last made them, almost 20 years ago. Her mother came from northern Italy, up near Milano, where this sort of thing is an early summer treat.