Tuesday, August 2, 2011

Week 13's Veggies

It's hard to believe but we've hit week 13 of the CSA!  Here's this week's delicious veggies for tomorrow:
 
This week's Quarter Share will consist of...
  • Tomatoes      
  • Potatoes  
  • Basil  
This week's Half Share will consist of...

  • Tomatoes
  • Potatoes
  • Basil
  • Parsley  
  • Onion  
  • Garlic
  • Carrots OR Cabbage  
 This week's Full Share will consist of...

  • Tomatoes
  • Potatoes
  • Basil
  • Parsley
  • Onion
  • Garlic
  • Carrots
  • Cucumbers
  • Broccoli
  • Braising Greens 

Tuesday, June 21, 2011

Week 6

Another week of
crunch in your munch...



This week's Half Share will consist of...

• Romaine;
• Snap Peas
• Carrots
• Potatoes
• Dill;

This week's Full Share will consist of...

• Snap Peas
• Carrots
• Potatoes
• Chard
• Kale
• Beets
• Broccoli
• Cauliflower
• Dill

Wednesday, June 15, 2011

Week 5

Yay!!! Snap Peas
          are ready & tasty...

Are you as excited as we are about the snap pea harvest?  They're crisp, they're sweet, and they're tasty!

This week's Quarter Share will consist of...
Snap Peas
Romaine 
This week's Half Share will consist of...
Snap Peas
Romaine
Cauliflower
Beets OR Carrots
This week's Full Share will consist of...
Snap Peas
Romaine
Cauliflower
Beets
Carrots
Potatoes
Escarole
Scallions
Scapes

Wednesday, June 1, 2011

This Week

Here's what you can expect in week 2's pick-up:

This week's Quarter Share will consist of...
  • Broccoli  
  • Head Lettuce 
  • Scallions 
This week's Half Share will consist of...
  • Broccoli  
  • Komatsuna
  • Head Lettuce   
  • Scallions
This week's Full Share will consist of... 
  • Broccoli
  • Komatsuna
  • Head Lettuce
  • Scallions  
  • Mesclun Salad Mix
  • Spinach
  • Mizuna
  • Kohlrabi
  • Escarole - mildly bitter for salad or cooking 

Monday, May 30, 2011

Successful First Week!

Thank you to everyone for helping to make the first week of our Bnai CSA an outright success! It was wonderful to see everyone, get a chance to shmooze, and meet our wonderful farmer, Eric.  I should also not forget the wonderful produce we picked up on Wednesday!

Dan and I thoroughly enjoyed this week's crop.  It was a lot of greens but we made it our mission to use every last bite.  So far we've been successful: We used the carrots, kolrahbi, and napa cabbage in a stir-fry.  The mustard greens (who knew I loved mustard greens!) went into a delicious bean and tomato dish.  Dan used the spinach last night to make an egg, spinach and feta creation (the name escapes me now but I did my job for that meal - enjoyed and cleaned up after).  The shallots have gone into everything we've made this week.  I've been working my way through the mesclin salad.  We did, however, learn a very valuable lesson: use the veggies quickly!  The only thing we didn't get to use has been the lettuce head.  I'm sad that we are letting something go to waste but it allows for two things - food for the compost bin and the chance to do better next week!

If you have a chance, share the ways you used your week's share of veggies by either posting a comment here or visiting the "recipes" tab and sharing your creations.  Thank you, Scott, for adding your awesome looking coleslaw recipe!  I can't wait to try it!

Thank you to everyone for your patience last Wednesday.  This is the first time that Bnai Abraham is doing a CSA.  We don't expect to get it perfect the first time but we appreciate everyone's willingness to help make this as good an experience as possible.  If you have thoughts or feedback about the pick-up, please let Nan and me know.  This is all a work in progress - but it's wonderful to do this with our community.

I look forward to seeing everyone in just two days!  Please note: June 8 is Shavuot, so there will be no pick-up that day.  We are working with Melody and Eric to choose another time to do a pick-up.  I will let you know as soon as we have that date set.  If you are not available on that date, please let me know and we will keep your veggies in the fridge at the synagogue until you come to pick them up.

Happy local eating,
Dena

Carrot Cake

Here's a recipe to go with Week 1's Share:
Carrot Cake (Dena' favorite type of cake!)
Cake
  • Room-temperature butter and flour for preparing pan
  • 2/3 cup flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil, hazelnut oil, or walnut oil
  • 2 eggs
  • 1 cup chopped walnuts
  • 1/2 cup chopped, drained pineapple
  • 1 cup finely grated carrot (from about 1 large carrot)
Cream Cheese Frosting
  • One 8-ounce package cream cheese
  • 6 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 3/4 cups confectioners' sugar
Preparation
Preheat the oven to 350°F. Butter a 9-by-5-inch or 4 1/2-by-8 1/2-inch loaf pan. Coat the pan with flour, tapping out the excess. In a bowl, whisk together the flour, granulated sugar, baking soda, baking powder, spices, and salt, and then sift them into a second bowl to make sure the spices are well combined. In a small bowl, whisk together the oil and eggs until blended, and then stir the egg mixture into the flour with a rubber spatula. Fold in the walnuts, pineapple, and grated carrot. Transfer the batter to the prepared pan and smooth the top with an offset spatula.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool until easy to handle, and turn out onto a cake rack.
While the cake is cooling, make the frosting. In a bowl, combine the cream cheese, butter, vanilla, and confectioners' sugar. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed until well combined and fluffy, about 10 minutes or until smooth. Spread the frosting on the top of the loaf.
Read More http://www.epicurious.com/recipes/food/views/Carrot-Cake-240904#ixzz1NEYxAxxK

Nan's Favorite Vinegarette

Nan's Favorite Vinaigrette
In anticipation of the spring greens that should be coming from Blue Blaze Farm...
One part (best quality) olive oil
One part  (best quality) balsamic
Maille brand dijon mustard - to taste (as emulsifier)
Add contents to a jar with tight-fitting lid.  Shake vigorously and enjoy!