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Mixed salad greens, scallions or summer onions, kale, lettuce heads, peas, beets, herbs, TOMATOES, first taste of summer squash and/or cucumbers.
During distribution you may have noticed a Just Food binder sitting around, chock full of veggie tips and resources. Well, CSA member Russell Tanenbaum has created .pdfs of each section of the binder for easy at-home access. Simply click on a section name below to read the info.
Introduction
Veggie Tip Sheets
Preservation and Preparation
Cooking Demonstration
Nutrition
Resource Directory
Posted by Dorie on July 2, 2008
CSA member Ella brought to our attention the Institute of Culinary Education's upcoming class on cooking with CSA bounty. A description and registration information (apparently there's still space) are here.
Posted by sarahr on June 19, 2008
Jeff serves up some additional variations on cooking greens. That's right, any of our hardy greens: kale, kohlrabi, turnip greens, pac choi . . . Enjoy!
Posted by sarahr on June 18, 2008
Tasty News: We will start to feature recipes here in the News section, and they will get archived for your searching pleasure. To access an older recipe, simply look for the Recipes header at the bottom left side of this page, just under Recent Entries. Enjoy!
This week, CSA member Jeff Schiller found two great greens recipes to share: Pasta with Swiss Chard and Whole Wheat Penne with Cabbage and Cumin, both at Chubby Bunny. Poke around the site, and you will find even more recipes to tickle your taste buds.
Also, Jeff highly recommends this dressing recipe, a staple for every kitchen with a fridge full of greens:
1 tbsp olive oil
1 clove garlic (crushed into the oil with fork, and he means CRUSHED well)
1 tbsp vinegar (apple cider, balsamic, raspberry)
1 tbsp mustard (brown, deli)
dash of soy sauce (Jeff prefers Nama Shoyu brand)
Optional: herbs such as cilantro, dill, basil, sage
Variations: use lemon juice instead of vinegar; substitute anchovies (mashed into the oil after the garlic) for soy sauce and add parmesan cheese for Ceasar dressing; skip mustard for less "tang"
Finally, here is Jeff's suggestion for cooking all greens, including radish and kohlrabi:
Saute in olive oil with garlic and/or onions over a low heat.
Cook finely chopped stems first, adding coarsely chopped leaves only after stems are soft, and only cook greens until they wilt.
Serve with a grain such as quinoa; toasted pine or walnuts; mushrooms marinated in sesame oil; lemon juice and soy sauce.
Posted by Dorie on June 16, 2008
This week many members found themselves faced with a curious vegetable they had never seen before, let alone cooked. Sandra to the rescue with the lowdown on kohlrabi plus recipes.
Posted by Dorie on June 13, 2008
Did you know that radishes have as much potassium as bananas? Neither did we. Learn more at Sandra's blog, plus get her fave radish recipes.
Posted by sarahr on June 5, 2008
If you are interested in joining the Grand Street CSA Core Group, please join us for an informal meeting on June 4 at 8pm.
Location:
550J Grand Street
Apartment 11F
Intercom #96
The meeting will last about an hour. If you cannot attend, but are interested in joining the Core, send an email to info at grandstreetcsa.org.
Posted by Dorie on May 30, 2008
If you are on Setup duty for the week, please note that your volunteer shift starts at 4pm, not 4:30. We will update our CSA calendar to reflect this change as well.
Posted by Dorie on May 30, 2008
Grand Street CSA member and Integrative Nutrition Counselor Sandra Dubrov has started a blog to share her extensive knowledge of how the foods we eat affect our health, focusing on how to turn the foods we get from our local farmers/green markets into nutritious meals.
This week, Sandra's post is specifically about our vegetables of the week, dark leafy greens, and she includes links to a few tasty recipes:
NYC Greenmarket Diva: What Color Is Your Salad?
Posted by Dorie on May 25, 2008
With one of our current CSA Core Group members limiting her role to care for a newborn and a second stepping aside to assume other responsibilities, we are looking for two or three new people to join our Core Group. Core Group members need to be present for many (not all) distributions during the season. They are involved with decision-making, communication with members, and other odds and ends. If you want to channel your passion for local food into sustaining our CSA, please email us at info at grandstreetcsa.org.
Posted by sarahr on May 19, 2008