Tag Archives: lettuce

In the Box: Summer, Week #14

GEOF-butternut squash
Butternut squash! image via GEOF

Golden Earthworm Veggie Share*
Green Beans – .75 lb bag
Butternut Squash- 1 piece
Parsley – 1 bunch
Lettuce Mix – .5 lb bag (not washed)
Long Green Peppers – 2 pieces
Eggplant – 1 piece
Tomatoes – 4 lb. Bag
*Contents of the share may fluctuate over the week.

Fruit Share
1 bag Bartlett Pears
1 bag Yellow Peaches

Herb Share
Dill – 1 bunch
Cilantro – 1 bunch

Milk Not Jails
Dairy share pick up

A few friendly reminders & updates:

STORAGE TIPS
In a bag in the fridge: Green Beans, Zucchini, Parsley, Lettuce Mix
In the fridge: Peppers
On the counter: Butternut Squash, Tomatoes
FRUIT: Ripen peaches in a paper bag on the counter, then refrigerate.  Ripen pears on the counter, then refrigerate.

Tomato Share Mania!
Yes, beefsteak tomato shares came and went—and fast! While we can’t make promises plum tomato shares will happen, if they do, we can promise to let you know in the most fair way possible—EMAIL! If you are interested in tomato shares, please keep an eye on your email and act fast! Remember, join the Sunnyside CSA Yahoo Group to receive our emails!

Veggie Box Videos #1
We debuted a new video series featuring local chefs that give tips and demos on what to do with your CSA vegetables! Up first: Gianna Cerbone-Teoli, chef and owner of Manducatis Rustica in Long Island City! In just a few minutes she whips up three delicious dishes with a few veggies for your eating pleasure.

Lewis Waite Farm CSA Extras
Deadlines to order your next delivery of Lewis Waite products start tonight and go til, Monday, September 9th for delivery on Thursday, September 12th. Note the NEW ORDER DEADLINES. Please be sensitive to the busy farmers and order on time. Late orders may not be filled! Place your order now!

NOTES FROM GOLDEN EARTHWORM
Even though Labor Day has come and gone, today’s share reflects our summer bounty: squash, salad, beans, tomatoes, and my personal favorite garnish, parsley. The tomatoes may be a varying degree of ripeness, and we will have a mix of red and orange beefsteak varieties. The red tomatoes should be a deep shade of red when they are ripe, and the orange should be a bright almost neon color. Unripe tomatoes can be left on the kitchen counter to ripen. Many of the tomatoes will have cracks due to the moisture and rain, but they should still be delicious!

CONNECT WITH YOUR FARM
Golden Earthworm welcomes you to explore their website to learn more about our farm and the wonderful things you can do with your weekly share.

+ FIND RECIPES
 + VEGETABLE INFO & STORAGE TIPS

If you have questions or concerns about your share, please do not hesitate to contact the farm. That is one of the benefits of knowing where your food comes from!

Save the Date:
Golden Earthworm’s Harvest Festival on Sunday, October 20th
This year’s Harvest Festival promises to be a delicious and fun outing! If enough people are interested, we’ll organize a bus trip, as we did last year! Stay tuned for more info. Save the date! October 20th ~ 11am-3pm

RECIPES FROM THE FARM
Baked Orzo with Tomatoes, Roasted Pepper and Zucchini
Spiced Butternut Squash & Apple Soup

 

In the Box: Summer, Week #1

GEOF-salad-turnips-lettuce-mix
Image via Golden Earthworm

Golden Earthworm Veggie Share*
Lettuce Mix – 1 bag (unwashed)
Salad Turnips – 1 bunch
Bok Choi – several pieces
Romaine Lettuce – 1 head
Arugula – 1 bunch
Red Kale – 1 bunch
*Contents of the share may fluctuate over the week.

Milk Not Jails
For those already signed up for a dairy share, Pick up your dairy share!

Everyone else, LAST CHANCE to sign up for a dairy share! Read more…

Continue reading In the Box: Summer, Week #1

In the Box: Summer, “Pre-week”

Radishes! image via Golden Earthworm Organic Farm

Golden Earthworm Veggie Share*
Lettuce Mix – 1 bag
Spinach – 1 bag
Mustard Mix – 1 bunch
Radishes – 1 bunch
Collards – 1 bunch
Chive Blossoms – 1 bunch
Oregano – 1 bunch
Toscano Kale – 1 bunch
*Contents of the share may fluctuate over the week.

Milk Not Jails
-For those already signed up for a dairy share, pick up your dairy share!
-Everyone else, sample fresh local milk & yogurt products! Maybe even sign up for a dairy share… details below.

Welcome to Summer 2013!

Thanks for joining us! Great news abounds at the beginning of the season, so make sure to sign up for the Sunnyside CSA Yahoo Group—you’ll get only important info, never spam. Our website can answer lots of questions, especially the CSA Details and Volunteer sections. You can also Contact Us with questions, comments or suggestions! Continue reading In the Box: Summer, “Pre-week”

In the Box: Autumn, Week #19

Japanese Salad Turnips
Japanese Salad Turnips.
Image via GEOF

Veg Share*
Escarole – 1 head
Mesclun Lettuce Mix with Baby Arugula – 1 bag
Baby Bok Choi – 1 bunch
Japanese Salad Turnips – 1 bunch
Green Boston Lettuce – 1 head
Baby Yukon Gold Potatoes – 1 quart
Toscano Kale – 1 bunch
Kohlrabi – several pieces
*Contents of the share may fluctuate over the week

Fruit Share
Empire Apples

Herb Share
Herb shares have ended for the season.

Milk Not Jails Dairy Share
Weekly dairy share pick up. Place your next à la carte order! Deadline is October 8th at 5pm, for delivery on October 18th. Read more here.

Lewis Waite Farm CSA Extras
Pick up your Lewis Waite orders today! Forgot to place an order? The next deadline is October 14th for delivery on October 18th.

A few friendly reminders & updates:

CSA Harvest Festival – Sunday, October 14
Our farm’s annual Harvest Festival will be held on Sunday, October 14th from 11am-3pm. CSA members, their families and invited guests are welcome! Read more and sign up online.

Winter Veg & Fruit Shares via Winter Sun Farms
Signup for winter shares from Winter Sun Farms continues online. The total price is $137. Read more and sign up online.

Continue reading In the Box: Autumn, Week #19

In the Box: Autumn, Week #17

potato harvest
Recent potato harvest on the farm. Image via: GEOF

Veg Share*
Butternut Squash – 1 piece
Green Beans – .75lb
Sungold Cherry Tomatoes – .35lb bag
Leeks – 2 pieces
Red Tomatoes – 4 plum & 1 red beefsteak
Yukon Gold Potatoes – 4 lb bag
Red Boston or Green Batavian Lettuce – 1 head
*Contents of the share may fluctuate over the week

Fruit Share
Greening & Russet Apples (baking varieties) – 1 bag mixed
Bosc Pears – 1 bag

Herb Share
Rosemary
Oregano

Milk Not Jails Dairy Shares & Monthly Dairy Specials
Weekly dairy share pick up AND à la carte specials pick up!

Lewis Waite Farm CSA Extras
Pick up your Lewis Waite orders today! Forgot to place an order? The next deadline is September 30th for delivery on October 4th.

A few friendly reminders & updates:

CSA Harvest Festival – Sunday, October 14
Our farm’s annual Harvest Festival will be held on Sunday, October 14th from 11am-3pm. CSA members, their families and invited guests are welcome!
Read more and sign up online.

Winter Veg & Fruit Shares via Winter Sun Farms
Signup for Winter Sun Farms’ winter shares continues online. The total price is $137. Read more and sign up online.

Continue reading In the Box: Autumn, Week #17

In the Box: Summer, Week #3

Veg Share
Baby Spinach – 1 bag
Scallions – 1 bunch
Toscano Kale – 1 bunch
Romaine OR Red Boston Lettuce – 1 head
Cilantro – 1 bunch
Red Beets – 1 bunch
Bok Choi -OR- Japanese Salad Turnips – 1 bunch

Fruit Share
TBD…

Lewis Waite Farm CSA Extras
Pick up your Lewis Waite extras today! Forgot to order? The next deadline is June 24th for delivery on the 28th.

Milk Not Jails Share
If you have a dairy share this season, remember it is a weekly share, so pick up your dairy today too!

Continue reading In the Box: Summer, Week #3

Romaine Wedges with Tangy Blue Cheese Vinaigrette

recipe and image via Bon Appetit

This quick recipe proves that you can replicate the favorite blue cheese wedge appetizer without consuming watery and tasteless iceberg lettuce.

Ingredients
1/2 cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
1 1/2 teaspoons anchovy paste
1 garlic clove, pressed
1 cup crumbled Maytag blue cheese (about 4 ounces)
2 small hearts of romaine, halved lengthwise
1/2 small red onion, thinly sliced

Preparation
1. Combine first 4 ingredients in medium bowl to blend.

2. Whisk in cheese, leaving some whole pieces.

3. Season with salt and generous amount of cracked pepper.

4. Place romaine wedges on plates.

5. Drizzle 1/4 cup dressing over center of each.

6. Top with onion

Yield: 4 servings

Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto


Molly Stevens recipe and image via
Bon Appetite


Here’s a great recipe for the lettuce we’re getting this week. I used Bionature’s whole wheat chiocciole pasta a few times in this recipe. (You can get it at the Met on 43rd Ave.) Using campanelle or medium shell pasta is key so it catches all of the little ingredients.
You don’t really need both the asparagus and the peas, though it is yummy with both. I often have frozen peas to chuck in everything but asparagus can be harder to come by. You can also use onion/garlic instead of shallots. It is a forgiving recipe.

Ingredients
1 TB butter
1 TB extra-virgin olive oil plus additional for drizzling
1/4 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices
1 TB minced shallot
Coarse kosher salt
1/4cup dry white wine
1/4cup low-salt chicken broth
3/4 lbs asparagus, cut crosswise into 3/4-inch pieces
1 cup shelled fresh peas (from about 1 lb peas in pods) or 1 cup frozen petite peas, thawed
1/2 lb campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
1/2 head of butter lettuce or Boston lettuce (about 3 ounces), cored, leaves cut into 3/4-inch-wide slices
1/2 cup finely grated Parmesan cheese plus additional for sprinkling
1/4 cup chopped fresh Italian parsley
2 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips

Preparation
1. Melt butter with 1 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.

2. Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes, depending on thickness of asparagus. Using skimmer or slotted spoon, transfer to large bowl of ice water. Return water to boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.

3. Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

4. Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.

5. Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.

6. Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve, passing more cheese alongside.

3 to 4 servings

Boston Lettuce



General Facts

Modern lettuce had its start as a Mediterranean weed. As early as 55 B.C., lettuce was served on the tables of Persian kings and praised for its medicinal values. The name comes from Latin words referring to its milky juice.

Nutrition
1 cup of shredded boston lettuce has only 7 calories, and 1 gram each of fiber, protein, and sugar. While it is low on calories it has 36% of our reccomended allowance of Vitamin A! It also has lots of Vitamin K and folate.

AKA

Butter lettuce

Storage

Lettuce will perish quickly if not stored properly. Boston lettuce can be stored (unwashed) for 3 to 5 days in a perforated plastic bag (wrap in damp paper towels if you want to be fancy), inside your refrigerator.
A little trick? Do not place your lettuce near fruits that release ethylene such as apples, pears or bananas to avoid premature ripening. Wash your lettuce in cold water and just before preparing it. Dry it immediately before leaves soften.

Recipes

Romaine Lettuce

Romaine is a pretty tight “head” of lettuce with long green crisp leaves. While lettuce is often overlooked it has a alot of health benefits and Romaine leads the way with its high Vitamin A content as well as other nutrients.
Lettuce came to the US in the 17th century. It was planted in California by Spanish Missionaries but took centuries to become popular once refrigeration became available and the railways were developed to deliver it cross country.

Nutrition
1 cup of shredded of romaine has a whopping 8 calories. It also has 1 gram each of fiber, protein, and sugar. It has a suspiciously high level of vitamin A, but after some internet fact-checking, the 81% of the daily recommended serving seems to check out! Romaine is also a good source of vitamin C, folate, iron, can calcium.

AKA
Romaine is also know as Cos.

Storage
Romaine and leaf lettuce should be washed and dried before storing in the refrigerator to remove their excess moisture. It should be stored either in a plastic bag or wrapped in a damp cloth and stored in the refrigerator crisper.

Recipes