Tag: corn

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*In the box

In the Box: Winter, Week #5

WS-blueberries
Frozen blueberries! Image via Winter Sun Farms

*Last winter share delivery*

Golden Earthworm Share*
Yellow Potatoes – 8 lbs.
Rutabaga – 3.25 lbs.
Watermelon Radish – 3.5 lbs.
Beets – 3.5 lbs.
Carrots – 8 lbs.
Belgian Endive – 2 pieces
Red or Toscano Kale – 1/2 lb. Bag
*Contents of the share may fluctuate over the week.

Winter Sun Share
Sweet Corn (16 oz.)
Green Beans (12 oz.)
Broccoli (12 oz.)
Diced Peppers (12 oz.)
Blueberries (8 oz.)
Tomato Puree (in a 24 oz. jar)
FRESH Pea Shoots

Golden Earthworm Cider Share

Golden Earthworm Apple Share

A few friendly reminders & updates:

Welcome New CSA Members!
Thanks for joining us! We hope you will take the time to engage with our various offerings—like CSA Extras from Lewis Waite Farms, and later in the season, Dairy Shares and the U-Pick Strawberries trip to the farm! Please take a look at our website, especially the CSA Details and Volunteer sections. Contact Us anytime with questions, comments or suggestions! Also, be sure to join our Yahoo group because this is how we send important info and updates!

Lewis Waite Farm CSA Extras
Place your next Lewis Waite order by April 4th for delivery on Tuesday, April 9th. NOTE: The winter Lewis Waite deliveries occur on Tuesdays (not Thursdays!) at our usual pick up location (Sunnyside Community Services). Place your order now!

Want to Join the CSA Core Group?!
Sunnyside CSA Core Group needs a Site Coordinator ~ Want to get more involved with your CSA? This is a great (volunteer) opportunity! This is a time-consuming role, that’s why it comes with HALF a CSA share FREE! Read more…

Continue reading “In the Box: Winter, Week #5”
Categories
*In the box

In the Box: Winter, Week #4

Golden Earthworm Share*
Yellow Potatoes – 6 lbs.
Rutabaga – 1 lb.
Watermelon Radish – 1 lb.
Beets – 1-2 lbs.
Carrots – 5 lbs.
Sweet Potatoes – 5 lbs.
May also include Belgian Endive
*Contents of the share may fluctuate over the week.

Winter Sun Share
Sweet Corn (16 oz.)
Green Beans (12 oz.)
Butternut Squash Puree (16 oz.)
Cauliflower or Kale (12 oz.)
Blueberries (8 oz.)
Tomato Puree (in a 24 oz. jar)
FRESH Pea Shoots

Golden Earthworm Cider Share

Golden Earthworm Apple Share

A few friendly reminders & updates:

2013 Season Sign Ups
Returning members, if you couldn’t make it to our Town Hall and Returning Member sign ups last week, don’t worry! You can sign up during Open Sign Ups on February 21st from 6-8pm at SCS. Please Contact Us if you have questions.

Continue reading “In the Box: Winter, Week #4”
Categories
*In the box

In the Box: Winter, Week #3

Belgian Endive
Belgian Endive. Image via GEOF

Golden Earthworm Share*
Yellow Potatoes – 5 lbs.
Parsnips – 1 lb.
Rutabaga – 1 lb.
Watermelon Radish – 1 lb.
Beets – 2 lbs.
Kohlrabi – 2 lbs.
Carrots – 5 lbs.
Sweet Potatoes – 5 lbs.
Green Cabbage – 2 heads
May also include Belgian Endive
*Contents of the share may fluctuate over the week.

Winter Sun Share
Sweet Corn
Green Beans
Butternut Squash Puree
Cauliflower/Kale
Blueberries
Tomato Puree (24 oz. jar)
FRESH Pea shoots

Golden Earthworm Cider Share

Golden Earthworm Apple Share

A few friendly reminders & updates:

2013 Season Sign Ups
Returning members, if you couldn’t make it to our Town Hall and Returning Member sign ups last week, don’t worry! You can sign up during Open Sign Ups on February 21st from 6-8pm at SCS. Please Contact Us if you have questions.

Read about the Share Options
Download and print the Membership Contract: Sunnyside CSA 2013 Contract

New members are invited to attend Open Sign Ups on February 21st from 6-8pm at our regular CSA pick up spot, Sunnyside Community Services. Please read about the Share Options, then Download the Contract, and bring it, along with your check made out to Sunnyside CSA, to the sign up. Be sure to join our Yahoo group because this is how we send important info and updates!

Continue reading “In the Box: Winter, Week #3”
Categories
Recipes

Corn & Tomato Salad

recipe and image via Sunset


I have not made this exact recipe, but Mamma’s in the East Village used to make something similar that I LOVED. The goat cheese and corn wins every time! – Jessica

You can make this salad (through step 2) up to 4 hours ahead; cover and chill. Bring to room temperature to serve. Sprinkle with cheese just before serving.

Ingredients
1/2 cup chopped red onion
1 tablespoon olive oil
4 cups fresh corn kernels
2 cups cherry tomatoes (about 10 oz.), halved if larger than 3/4 inch
1/4 cup slivered fresh basil leaves
3 tablespoons sherry vinegar or red wine vinegar
Salt and pepper
2 ounces fresh chèvre (goat) cheese, crumbled

Method
1. In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes.

2. Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.

3. Sprinkle goat cheese over salad; serve warm or at room temperature.

Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.

Yield: 4 to 6 servings

Categories
Recipes

Edamame Salad with Roasted Corn

recipe via Lisa Sabin; image via The Nibble

I have made this a couple times and it is light and healthy. Yes, you are using frozen edamame, but the fresh corn makes all the difference. – Jessica 

Ingredients
1 bag (16 0unces) frozen shelled edamame (soy beans)
3 ears of corn, roasted
1/4 cup diced red onions
1/4 cup chopped red pepper
1 1/4 tbsp finely grated ginger root
2 tbsp finely chopped cilantro
1 tbsp light mayonaise
1 tbsp lemon

Method
1. Drizzle olive oil onto ears of corn, sprinkle with sea salt and freshly ground pepper. Roast corn at 350 degrees for about 40 minutes. Turn frequently.

2. Toss edamame, peppers, onions, cilantro in bowl. Whisk lemon and light mayo in a cup, toss into the salad. Set aside.

3. Remove corn from oven, let cool for a few minutes. Carefully cut corn kernels off the cob. Toss corn into the bown with the other ingredients. Chill in the refrigerator.

4. Serve cold or at room temperature.

Yield: 4