Spicy Braised Escarole

recipe via Andrew Carmellini

3 TB extra virgin olive oil
1/4 lb thickly sliced soppressata, cut into 1/4-inch dice
2 garlic cloves, minced
1/2 ts crushed red pepper
4 heads of escarole (2 1/2 lb), dark outer leaves removed, inner leaves coarsely chopped
One 14-ounce can diced tomatoes (or use fresh)
1 tablespoon minced oregano
Salt and freshly ground pepper
1/4 cup panko
2 TB freshly grated Parmesan cheese

1.In a large soup pot, heat 2 TB evoo. Add soppressata, garlic & crushed red pepper & cook over high heat, stirring, until the garlic is golden, about 2 minutes.
2.Add escarole in batches & cook. Add tomatoes & oregano, season with salt & pepper & bring to a boil. Cook over low heat until escarole is tender, 15 minutes; transfer to a bowl.
3.Meanwhile, in a small skillet, heat the remaining 1 TB of olive oil. Add panko & cook over moderate heat, stirring, until golden, about 1 minute. Remove from heat and stir in Parmesan.
4.Sprinkle the escarole with the Parmesan crumbs. Serve & enjoy!

*In the box Archives

In the Box; Week 24

Potatoes | white or yellow, 2 lbs
Butternut Squash | 1-2 pcs
Red or Green Boston Lettuce | 1 head
Escarole | 1 head
Bok Choy or Japanese Salad Turnips | 1 bunch
Watermelon Radish | 2 pcs
Cilantro| 1 bunch
Radicchio | 1 head
Broccoli | 1 pc

Fruit Share:
Red Delicious, Macintosh and Fuji Apples | 1 mixed bag
Bosc Pears | 1 bag

*In the box Archives

In the Box; Week 23

Spinach | 1/2 lb bag
Romaine Lettuce | 1 head
Japanese Salad Turnips| 1 bunch
Green Cabbage| 1 head
Red Kale | 1 bunch
Leeks | 2 pcs
Sweet Potatoes | 2 lbs
Rutabaga | 2 pcs

Fruit Share
Red Delicious, Empire and Fuji Apples | 1 mixed bag


BBQ at Sunnyside Gardens Park

Wednesday, September 16, 2009
6:00pm – 9:00pm
Sunnyside Gardens Park, 39th Ave between 48th and 50th Streets
We will host our annual potluck BBQ at the Sunnyside Gardens Park.
Bring your protein of choice to grill and a dish to share. The CSA will provide charcoal, papergoods, and non-alcoholic drinks.
There is a fee of $2 per person to use the park, which will go to the Sunnyside Gardens Park.

At the BBQ we’ll be doing another raffle to benefit our Subsidized Shares.
CSA member Dorothy Morehead is donating her cabin in the Adirondacks for a fun filled fall weekend.


Picnic at the Gantries, LIC

photo copyright jkings

Saturday, August 22, 2009
6:00pm – 9:00pm
gantry park
We thought it would be fun to organize a casual picnic for anyone interested in joining us for a Saturday night on the Hudson River.
Bring your own food, games and blankets. We’ll send a note out about how to find us closer to the date.


Happy Hour Raffle at Claret

Tuesday, July 28, 2009
6:30pm – 9:30pm
Claret Wine Bar, 4602 Skillman Ave (@46th Street)
Join your fellow Sunnyside CSAers for a glass of wine at Sunnyside’s very own wine bar – Claret.
We’ll be raffling off another great pair of tickets to see the Mets vs. Rockies on July 29th.
Join us for a glass of wine, great music, or a bite to eat. We’ll raffle the pair of tickets off at 7:30pm. Live Jazz begins at 8pm.
Raffle tickets are $5 each. Tickets are available for purchase at the Thursday night pick ups (July 16th and 23rd) and will also be available the night of the raffle. The money raised from the raffle goes to support our subsidized share program.


For Baby Brussels Sprouts haiku

I love these babies
Can’t wait ‘til they’re in season
Roasted with salt. Yum!

Veggie Box Videos

Golden Earthworm vs. The Met Cilantro haiku

So bright and clean is
Golden Earthworm’s cilantro.
It’s no contest, friends.

Veggie Box Videos

Dogs Not Allowed at SCS haiku

Don’t bring your dog to
CSA pick-up, even
If she is small. Please.


Savory Bread Pudding with Swiss Chard

recipe via mealbymeal

2 TB olive oil
3 cloves of garlic; 2 chopped, 1 whole
1 bunch swiss chard, stems and leaves separated, chopped small
½ lb stale bread or Rock Hill farmbread
2 oz Gruyere, grated
1 oz Parmesan, grated
Salt & freshly ground blk pepper
2 TS fresh thyme leaves
2 TS fresh rosemary, chopped
4 large eggs
½ ts salt
2 cups low-fat milk

1. Pre-heat oven to 350.

2. Add 1 TB olive oil and 2 chopped garlic cloves to large skillet over medium heat. Once oil is hot, add swiss chard stems and saute for 5 minutes, stirring often. Add chopped swiss chard leaves and cook until wilted. Season w/salt & pepper. Remove from heat and set aside.

3. Oil a 2 qt baking dish or gratin

4. Rub bread slices w/whole garlic clove

5. Place ½ of the bread in the baking dish and top w/half of the stems and greens mixture. Add thyme
and rosemary. Add ½ the cheese. Repeat layers

6. Beat eggs and milk. Add ½ ts salt and blk pepper.

7. Pour egg mixture over bread and greens

8. Bake 40 – 50 minutes. Serve hot.

Serves 4