Want to start a CSA?

If you or someone you know is interested in starting a new CSA site, visit www.justfood.org. They  will help you plan and brainstorm for a new CSA, and will also answer questions such as how Just Food can find you a farmer, where to set up the distribution site, how to recruit members, etc.

Roasted Fall Veggies

This simple recipe is delicious! A perfect way to prepare those fresh CSA brussel sprouts and fennel. Another shout out to CB for her original recipe!

Roasted Fall Veggies


  • 2 Tbs good olive oil
  • 1 small butternut squash – peeled & cubed
  • 2 small fennel bulbs – fronds removed & sliced
  • 1 stalk of brussel sprouts – removed from stem
  • 1 tsp cumin seed
  • Salt
  • Pepper


1. Preheat oven to 400 degrees.

2. Place vegetables in casserole dish or on a sheet pan.

3. Drizzle oil over vegetables, salt, pepper & cumin seeds on butternut squash only.

4. Roast in the oven for 20 minutes.

5. Sitr and roast for another 15 minutes or until vegetables are tender.

Vegetables with Asian broth

An original recipe from the kitchen of Local Chow reader. Thanks for submitting your recipe, CB!

Vegetables with Asian broth


  • 1 Tbs oil of choice
  • 3 small stalks of celery – chopped
  • 1 medium zucchini – 1/2 in slices & quartered
  • 3 small gloves of garlic – smashed & chopped
  • 1 small head pac choi
  • 1 small head napa cabbage
  • 1 Tbs oyster sauce
  • 1 Tbs red chili paste
  • Dash of low sodium soy sauce
  • Dash of Sriracha
  • 1/4 cup of low sodium chicken or vegetable broth
  • black sesame seeds


1. Heat oil in a large skillet.

2. Add first 3 ingredients and saute for 3 minutes.

3. Add pac choi, cabbage and cook for another 3 minutes.

4. Add next 5 ingredients and stir. Cover for 3-5 minutes or until veggies are cooked to your liking.

5.  Garnish with black sesame seeds.  A side of rice would be nice to soak up the delicious broth!

Homemade Blue Cheese dressing

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.


  • 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


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.

CSA share this week

  • 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

Zucchini Fritters

An abundance of zucchini meant three things growing up; bake zucchini bread, make stuffed zucchini and give a  zucchini to every visitor. The latter wasn’t an option if you follow the rule, “Friends don’t give friends zucchinis.”  After  pulling out two loaves of zucchini bread, two dozen zucchini muffins, and a foil wrapped stuffed zucchini from the oven, I thought, “what can I possibly do with another 2 pounds of zucchini?”  The answer is zucchini fritters. Follow this recipes and you won’t be disappointed.

Zucchini Fritters


  • 2 medium zucchini
  • 1 teaspoon salt
  • 1 tablespoon freshly chopped mint leaves
  • 1 1/2 tablespoons freshly chopped dill, plus more for garnish
  • 1 large scallion, white and green parts sliced thinly on the bias
  • 2 teaspoons minced garlic
  • 1 lemon, zested, plus more for garnish
  • 1/4 teaspoon black pepper
  • 4 ounces feta cheese, roughly chopped
  • 1 egg
  • 3 tablespoons all-purpose flour
  • Canola oil, for frying
  • Greek yogurt, picked dill and additional lemon zest, for garnish


1. Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid (removing as much liquid as possible is important).

2. In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined.

3. Heat enough canola oil to 350 degrees F in a pan over medium-high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes. Remove from the pan and drain on paper towels for a minute.

4. Plate and garnish with a dollop of Greek yogurt, dill and lemon zest.

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!  

This slideshow requires JavaScript.