Author: Sunnyside CSA Core Group

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*In the box Archives

In the Box; Week 6


Welcome to week six of our CSA.
I’m impressed by how many recipes you guys are sending our way. Some ingenious uses for zucchini (can you say ice cream?), a non-jam way to cook up your currants and a quick no-fuss cheesy zucchini and onion flatbread. I’ll be using many of the recipes on the site this week in my personal challenge to use every last bit of my share before next Thursday.

Zucchini – 5-7 pieces
Yellow or White Carrots – 1 bunch
Cabbage – 1 head
Radicchio – 1 head
Red Batavian or Green Romaine Lettuce – 1 head
Green Kale – 1 bunch
Cippolini Onions – 1 bunch
Broccoli – 2-3 pieces

Categories
Recipes

Broccoli with Garlic Sauce

If you’re looking for a doppelganger for the cloyingly sweet broccoli with garlic sauce from the local take out joint (my favorite? Wah Yeung on 43rd Ave.), this isn’t your recipe. But if you want something with a light sauce and lots of kick, give this a try. Be sure not to overcook the broccoli.
I serve this over brown rice. If I’m especially hungry, I’ll pick up a couple egg rolls from the local joint to flesh out the meal.

Ingredients
2 large bunches of broccoli; florets cut to bite-sized pieces, stalks peeled and sliced into diagonal small pieces
4 large garlic cloves, minced + 1 clove thinly sliced
nice chunk of minced ginger
1/2 cup broth or water
1 T soy sauce or Bragg’s Amino Acids
1 T cornstarch
1 T honey
1 ts sesame oil
2 ts crushed red pepper flakes (more if you like!)
olive oil or Pam
scallions for garnish

Method
1. Chop and peel and dice all your produce

2. Make the sauce by mixing the minced garlic, minced ginger, soy sauce or Bragg’s, cornstarch, honey, sesame oil and crushed red pepper flakes

3. Heat large pan or wok on hight. Spray with oil and brown sliced garlic clove. Once garlic is browned, add broccoli for 1 minute. Reduce heat to medium and add 1/4 cup of water or broth.

4. Cover and cook for 2 minutes or so.

5. Add the sauce and cook for another minute or 2

6. Garnish with sliced scallions.

Categories
Recipes

Sour Cream Gooseberry Pie


recipe and image via Allrecipes.com

Ingredients
2 cups fresh gooseberries
1 cup sugar
2 TB all purpose flour
1 pinch salt
1 cup sour cream
2 eggs, beaten
1 ts vanilla extract
2 ready made pie crust (or make your own!)

Method
1. Preheat the oven to 350.

2. In medium bowl, gently stir together the gooseberries & sugar. Let stand for 15 mins.

3. Press 1 pie crust into the bottom & up the sides of a 9 inch pie plate.

4. In medium bowl, stir the flour & salt; Mix in the sour cream, eggs and vanilla; Add the gooseberry and sugar mixture, and stir to coat evenly.

5. Spoon into pie crust, & place 2nd crust over the top. Crimp edges to seal, & cut decorative slits in the top to vent steam.

6. Bake for 55 minutes in the preheated oven.

7. Cool to room temperature; refrigerate until serving.

Yield: 8 servings

Categories
Recipes

Stewed West Indian Gooseberries


recipe and image via Carribean Vegan



Use this recipe as is, or as a topping for ice cream, oatmeal, yogurt, etc. To reduce acidity of the berries, boil them in fresh water, multiple times. Conversely, to keep all of the acidity in the fruit, only boil once and do not pour off the water.

Ingredients
1 ¾ cup gooseberries
1 1/2 cup sugar
water to cover the gooseberries in the pot
1/2 ts cinnamon
pinch of ground clove
Pinch of allspice

Method
1. Boil gooseberries for 30-45 minutes on medium low heat (or boil for 20 minutes, pour off water and boil again in fresh water if you want a less tart gooseberry)

2. Add ¾ c sugar to the gooseberries. If there is no water left, add a little water so that you can make a syrup.

3. Add the spices & stir; Continue to cook over medium low heat.

4. After 10 minutes, add ¾ cup sugar & stir.

5. Remove from heat when the syrup begins to thicken.

6. Cool, place in jar and refrigerate.

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Archives

Events Coordinator wanted!

Update
We found our events coordinator, but we are always looking for events committee members. Joining a committee is the best way for members to get involved with the long-term commitment of joining the core group.

—

Want to get more involved with Sunnyside CSA?
Join the core group as our Events Coordinator.

As Events Coordinator, you will plan fun events and fundraisers for the CSA community.
Outside of your events, you will also meet once a month over a homecooked meal to brainstorm with your fellow core group members and ensure the CSA is running smoothly and efficiently.

Please contact us to learn more!

Categories
Events

Potluck in the Park


Bring your family and friends to our annual Sunnyside CSA potluck BBQ in Sunnyside Gardens Park!
DATE: Wednesday, July 21, 2010
TIME: 6:00 – 8:30 p.m.
LOCATION: Sunnyside Gardens, 48-21 39th Avenue
FOOD: Please bring a dish to share with your fellow neighbors. Sunnyside CSA will provide non-alcoholic beverages, plates and utensils. We are asking that you help us in being green and bring your own cup. If you want to help even further, please bring your own reuseable plate and utensils!

Win a backstage tour of the Metropolitan Opera!
We will be raffling off a private backstage tour of the Met for four people (the date will be determined by the Met and the raffle winner). You can buy raffle tickets on our Thursday nite pick-ups, or at the potluck. All proceeds from the raffle go towards our subsidized share program.
You don’t need to be present at the drawing to win!


Tickets are:
1 ticket / $5.00
3 tickets / $10.00
10 tickets / $20.00

Please note:
There is a $2 per non-Sunnyside Gardens Park Member (this fee goes directly to the Gardens and does not benefit Sunnyside CSA).
Glass bottles are not allowed in Sunnyside Gardens Park.

Categories
Lewis Waite Farms

Lewis Waite Farms Update


XXX is the deadline for the XXX. Click here to order.

Note from the farmer:

Categories
Recipes

Garlic Scapes Udon

recipe via F. Connolly, image via avlxyz


Ingredients
Garlic Scapes, sliced vertically
Udon noodles
Parsley / Cilantro
Bean Sprouts
Fish Sauce
Egg

Method
1. Boil water with garlic scapes, cilantro/parsley, sesame oil and a little soy sauce.

2. Add udon noodles

3. Add bean sprouts

4. Add an egg (it will poach in the broth)

5. Cook for 7-10 minutes, or until boiling

6. Drizzle Vietnamese (or any Asian) fish sauce over noodles, or top with kimchi and a sliced lime.

7. Poke the yolk immediately before serving.

Categories
*In the box Archives

In the Box; Week 5


Note from our farm:

We have a great box for you this week- full of roots and leafy greens! The kohlrabi can be stored in the hydrator of the fridge for at least a month, so don’t be overwhelmed! Don’t forget to eat the tops of the beets! I know I keep repeating this over and over, but most people still throw them out when they’re the best greens in the world!

Romaine Lettuce – 1 head
Yellow Carrots – 1 bunch
Cippolini Onions – 1 bunch
Beets – 1 bunch
Kohlrabi – 3 pieces
Toscano Kale – 1 bunch
Dill or Parsley – 1 bunch
Broccoli

Fruit Share
Raspberries
Blueberries
Gooseberries
Black or Red Currants

Categories
Recipes

Honey Roasted Cipollini Onions


recipe and image via Stephen Cooks!


Serve warm as a vegetable side to roast meat or at room temp, cut up in a salad. Cipollini can be prepared ahead and kept refrigerated for a few days.

Ingredients
1 1/4 lb cipollini onions, unpeeled
four sprigs fresh rosemary, thyme or oregano, chopped
3/4 cup dry white wine
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey

Method

1. Place enough water in a sauce pan large enough to comfortably hold the cipollini. Bring the water to a boil.

2. Score an X in the root end of each onion and boil them in the water for 60 seconds. Drain and allow to cool. (This step makes peeling them a bit easier). Once cooled, cut off the roots and stems and remove the onion peels.

3. Preheat the oven to 450º.

4. Place the onions in a shallow dish or pan big enough to hold them all in one layer without crowding.

5. Combine the wine, soy sauce, vinegar and olive oil. Pour the mixture over the onions. Scatter on the herbs.

6. Roast in the preheated 450º oven for about 40 minutes, turning twice.