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Radishes are one of the first root crops that we will be seeing in our CSA shares. They come in all shapes, sizes and colors. While we usually only think of eating the bulb of the plant, radishes are actually one of those “two for one” vegetables. The young greens can be eaten too! (their flavor is a little peppery)

Store radish bulbs and tops unwashed in separate plastic containers or wrapped separately in paper towels or clothes, in the refrigerator drawer. Greens will last 3-4 days and the bulbs will last about a week.

You can, of course, just enjoy your radishes raw and crunchy, or quick pickled or on bread with butter and salt.

Here are a few other ideas:

Roasted Radishes– uses those greens

Radish Goat Cheese Galette– make them your main dish

Steak Bun– a Vietnamese noodle salad

Pickled Radishes – try them on a burger

[originally seen in the June 8th JustFood newsletter]

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INGREDIENTS

  • 2 cups of Brussel sprouts, thinly sliced lengthwise
  • 1/2 cup quinoa
  • 1 cup orzo
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 1 cup chicken broth/vegetable broth

PREPARATION

1. Toss orzo into boiling water and boil for 9 minutes. Strain and set aside in a mixing bowl.

2. For quinoa, bring 1 cup of broth to a boil. Stir in quinoa and simmer for about 10 minutes, or until quinoa gets fluffy.

3. In a frying pan, saute minced garlic in butter. Slice Brussel sprouts lengthwise and lightly brown them in frying pan with a little olive oil.

4. Add all ingredients into the mixing bowl with the orzo and stir. Salt and pepper to taste.

Notes: The photo above does not include orzo. I’d also recommend adding a cheese to the dish 🙂

Recipe adapted from  this blog.

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Apples from the farm have been chopped up and my dad’s Apfelkuchen Americanisch (German Apple Cake – American style 🙂 is hot out of the oven. Geschmack!

INGREDIENTS

  • 3 cups flour
  • 2 cups sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 1 teaspoon baking powder
  • 3 cups diced apples (from the CSA)
  • 1 cup chopped walnuts
  • 1/2 cup chopped raisins
  • 2 Tablespoon vanilla extract

PREPARATION

1. Mix flour, sugar, vanilla, oil, baking powder and eggs.

2. Add apples, walnuts and raisins.

3. Spread in a greased 9×13 cake pan.

4. Bake at 325 degrees for 1 hour or until a toothpick comes clean from the center.

5. Let cool. Top with confectionary sugar.

6. Das ist allus.

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If your in the grocery store to pick-up some Wish-Bone salad dressing, and you are about to grab the blue cheese, stop.  Instead, you should buy the ingredients below and make this delicious, easy homemade blue cheese dressing.  I served it on the side with my homemade chicken wings and carrots and celery sticks from my CSA.

I halved the recipe, didn’t include tarragon vinegar, added only a dash of salt and didn’t use a food processor. It still turned out great and yielded a plentiful bowl of deliciousness.

INGREDIENTS

  • 4 ounces good Roquefort (blue) cheese, chopped
  • 1 cup mayonnaise
  • 1 cup heavy cream
  • 2 tablespoons tarragon vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

PREPARATION

Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth. Yes, it’s that easy.

Recipe credit.

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CSA share this week

VEGETABLES
  • 1 lb Tomatoes
  • 2.5 lb Squash
  • 1 lb Greens  (Kale)
  • 1 Pcs Fennel
  • 5 Pcs Radish
  • 5 Pcs Mini Bell Peppers
  • 2 Ears Corn

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Tomatoes & BLTs

Last weekend I picked some of my father’s homegrown tomatoes and we made the classic summer sandwich, the BLT. I thought summer was ending and that would my last for a while, but it’s 80+ degrees here in NYC and Fulton Street CSA members are expecting to receive a pound of tomatoes. I can’t resist – another BLTs it is!  

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reminder…

LET US EAT LOCAL EVENT 2010

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