Cheeses this week, a short note from the farm - 6/29/2010
"Devons Desire" - A soft ripened cheese made from a Chaource recipe which is a French Lactic curd recipe. This cheese is similar to that of Camembert and Brie in that they have a white mold on them. Since the cheese is aged in the same room with all the other cheeses they will have a few blue mold spots on them. This is ok and safe to eat.
Since there was no cheese last week everyone will be getting "Devons Desire" as well as "Cosmic Cow". A good week for Cheese lovers!
June 29, 2010
June 17, 2010
Marinated Asian Kale Salad
As recollected by Frank Schmidt and Nancy Lasher
Kale – Tuscan is best but any will do – washed, destemmed, and thinly shredded
2 Tbsp Toasted Sesame Oil
5 Tbsp Rice Wine Vinegar
2 Tbsp Soy Sauce (I use low sodium)
1 Tbsp Sugar (other sweeteners fine like agave)
½ Tbsp Minced Ginger
½ Tbsp Minced Garlic
Red Pepper Flakes or Sriracha
Toasted Sesame Seeds
Mix all dressing ingredients together in a jar and mix well. This can be made a day or so in advance.
One to two hours before serving, mix kale and dressing in a big bowl. Stir to coat all kale pieces. Dressing should cover all the kale and have a few tablespoons in the bottom. Stir every 10-15 minutes to make sure dressing coats and wilts the kale. Sprinkle with sesame seeds before serving. Enjoy.
Note: The flavors are all very strong in this recipe. Feel free to increase or reduce any ingredient according to taste. If it’s too strong, increase the rice wine vinegar and/or add a tablespoon or two of water to the dressing before mixing.
Kale – Tuscan is best but any will do – washed, destemmed, and thinly shredded
2 Tbsp Toasted Sesame Oil
5 Tbsp Rice Wine Vinegar
2 Tbsp Soy Sauce (I use low sodium)
1 Tbsp Sugar (other sweeteners fine like agave)
½ Tbsp Minced Ginger
½ Tbsp Minced Garlic
Red Pepper Flakes or Sriracha
Toasted Sesame Seeds
Mix all dressing ingredients together in a jar and mix well. This can be made a day or so in advance.
One to two hours before serving, mix kale and dressing in a big bowl. Stir to coat all kale pieces. Dressing should cover all the kale and have a few tablespoons in the bottom. Stir every 10-15 minutes to make sure dressing coats and wilts the kale. Sprinkle with sesame seeds before serving. Enjoy.
Note: The flavors are all very strong in this recipe. Feel free to increase or reduce any ingredient according to taste. If it’s too strong, increase the rice wine vinegar and/or add a tablespoon or two of water to the dressing before mixing.
June 15, 2010
Garlic Scape and Almond Pesto
Makes
about 1 cup
10
garlic scapes, finely chopped
1/3
to 1/2 cup finely grated Parmesan (to taste and texture)
1/3
cup slivered almonds (you could toast them lightly, if you'd like)
About
1/2 cup olive oil
Sea
salt
Put
the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the
bowl
of a food processor (or use a blender or a mortar and pestle). Whir to
chop and blend all the ingredients and then add the remainder of the oil
and, if you want, more cheese. If you like the texture, stop; if you'd
like it a little thinner, add some more oil. Season with salt.
If
you're not going to use the pesto immediately, press a piece of plastic
against
the surface to keep it from oxidizing. The pesto can be stored in the
refrigerator for a couple of days or packed airtight and frozen for a
couple of
months, by which time tomatoes should be at their juiciest.
From In The Kitchen and
On The Road with
Dorie, http://doriegreenspan.com
Note: So you only got 6 scapes this week, you say? If you have a small food processor, cut the recipe in half, OR save up for next week - your scapes will keep!
June 13, 2010
Volunteer Opportunities at Our Lady of Sorrows
The food pantry where our extra greens go could use a hand!
Or you can help out at distribution: Mondays at 12:30 pm and Wednesdays at 1:00 pm.
The food pantry is located at Our Lady of Sorrows, 103 Pitt Street, on the corner of Stanton Street.
If you're interested, contact us or email Nivia directly at yelverton2009@hotmail.com.
- Pack up extra fresh veggies from our CSA.
- Help set-up for distribution.
- Translate during distribution if you speak Spanish or Chinese (any dialect).
Or you can help out at distribution: Mondays at 12:30 pm and Wednesdays at 1:00 pm.
The food pantry is located at Our Lady of Sorrows, 103 Pitt Street, on the corner of Stanton Street.
If you're interested, contact us or email Nivia directly at yelverton2009@hotmail.com.
June 11, 2010
Grass-Fed Beef Coming on Saturday
If you ordered organic, grass-fed beef in March from Kezialain Farms then it's on its way!
Delivery is coming this Saturday, June 12 at the Abrons Art Center at 1pm. If some people have difficulty getting there this Saturday at 1pm, Meghan can store your beef in a cooler in our cold room at Donnybrook (37 degrees). It's not a freezer but those big cuts off beef will not defrost quickly and she will have them on ice. (Meghan may also be able to store 1 additional share in her home freezer.)
Please bring an additional $7 in cash for delivery cost. The beef packages will vary (different cuts of steak etc) and we will be giving them out on a first come first served basis.
Email Meghan if you have questions or really really can't pick up on Saturday.
Delivery is coming this Saturday, June 12 at the Abrons Art Center at 1pm. If some people have difficulty getting there this Saturday at 1pm, Meghan can store your beef in a cooler in our cold room at Donnybrook (37 degrees). It's not a freezer but those big cuts off beef will not defrost quickly and she will have them on ice. (Meghan may also be able to store 1 additional share in her home freezer.)
Please bring an additional $7 in cash for delivery cost. The beef packages will vary (different cuts of steak etc) and we will be giving them out on a first come first served basis.
Email Meghan if you have questions or really really can't pick up on Saturday.
June 9, 2010
Garlic Scapes!
Wondering what to do with your garlic scapes and all that lovely fresh pasta? Look no further!
Here is a recipe for Spinach & Garlic Scapes Pasta.
Here is a recipe for Spinach & Garlic Scapes Pasta.
- 2 cups of baby spinach, rinsed & dried
- 1/2 cup chopped garlic scape
- 1/4 cup grated parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons butter
- salt
- fresh ground pepper
- 1 lb pasta, of your choice
Directions
- Place spinach, garlic scapes& parmesan in a food processor& pulse until mixture is chunky.
- With machine running, pour in olive oil.
- Process until mixture is smooth.
- Add butter& seasonings to taste.
- Meanwhile, cook pasta as directed.
- If the sauce is too thick, add a little pasta water& mix well.
- Drain pasta, place in serving dishes& top with sauce.
June 1, 2010
Another Chance for Veggies on Wednesday
Hello members.
Thank you for your patience and perseverance tonight. Our farmer hit a 7-hour traffic jam on the way to deliver our produce, arriving at Abrons after 8pm. For those of you who made it back to distribution, hopefully you’ll agree it was worth the trek.
For those of you that couldn’t come back, you still have a chance to grab your veggies on Wednesday. One of our core members has agreed to store about 14 half shares overnight in a cool (but not refrigerated) space. At about 8 am, she will leave individual half share bags in the hallway outside her apartment for pickup on a first come, first served, honor system basis.
Seward Park Coops
415 Grand Street (corner of Clinton)
Apt. E1404
This is the center bank of elevators, go to the 14th floor, and turn left off the elevators and go to the end of the hall. Your grocery bag of produce will be waiting. The doormen are pretty cool if you just look like you belong. No need to ring the bell, just grab your share. If the lettuce looks wilted, there's a good chance some cold water will perk it right back up again.
This was an extraordinary experience for all of us, so we really appreciate everyone’s patience, understanding, and good humor. Though this hasn't happened before, and we hope will not happen again, we'll be working on some clearer contingency plans to make any future delays run more smoothly. If you have any suggestions, feel free to email us.
Thank you.
Thank you for your patience and perseverance tonight. Our farmer hit a 7-hour traffic jam on the way to deliver our produce, arriving at Abrons after 8pm. For those of you who made it back to distribution, hopefully you’ll agree it was worth the trek.
For those of you that couldn’t come back, you still have a chance to grab your veggies on Wednesday. One of our core members has agreed to store about 14 half shares overnight in a cool (but not refrigerated) space. At about 8 am, she will leave individual half share bags in the hallway outside her apartment for pickup on a first come, first served, honor system basis.
Seward Park Coops
415 Grand Street (corner of Clinton)
Apt. E1404
This is the center bank of elevators, go to the 14th floor, and turn left off the elevators and go to the end of the hall. Your grocery bag of produce will be waiting. The doormen are pretty cool if you just look like you belong. No need to ring the bell, just grab your share. If the lettuce looks wilted, there's a good chance some cold water will perk it right back up again.
This was an extraordinary experience for all of us, so we really appreciate everyone’s patience, understanding, and good humor. Though this hasn't happened before, and we hope will not happen again, we'll be working on some clearer contingency plans to make any future delays run more smoothly. If you have any suggestions, feel free to email us.
Thank you.
Posted by
Grand Street CSA
CSA Delivery Delayed Today
Unfortunately, Farmer Dave is caught in some nasty traffic on his way to deliver our veggies and cheese. He's estimating that he won't arrive at Abrons until about 6:30pm.
If you arrive before 6:30pm to pick up your share, you'll have to come back later.
Also, please note, that when he arrives, it will take volunteers a few minutes to get the veggies ready for pick up. Please be especially patient as they set up the bins and wait until fully set up to begin picking up your share.
We apologize for the inconvenience.
If you arrive before 6:30pm to pick up your share, you'll have to come back later.
Also, please note, that when he arrives, it will take volunteers a few minutes to get the veggies ready for pick up. Please be especially patient as they set up the bins and wait until fully set up to begin picking up your share.
We apologize for the inconvenience.
Posted by
Grand Street CSA
