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Archive for September, 2009|Monthly archive page

Tribeca CSA Newsletter — Week 16

In Weekly Newsletter on September 30, 2009 at 8:39 PM

News

Haven’t RSVP’d for the Harvest Dinner yet? The potluck picnic is scheduled for Sunday, October 18th, 4-6pm, at the park! Potluck sign-ups and RSVP either at distribution or via email to lizzvw@tribecacsa.org

Next Week’s Work Shift:

The people doing workshifts on October 6th are:

2 – 4:30pm: Reema F. & Tania M.
4 – 6:30pm: Barbara S. & Emily S.

As always, you can check the work shift schedule anytime by looking at the Work Shift Calendar!

Vegetable Highlight: Parsnips

parsnipsThe parsnip is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler than most of them and have a stronger flavor. Parsnips can be boiled, roasted, microwaved or used in stews, soups and casseroles. In some cases, the parsnip is boiled and the solid portions are removed from the soup or stew, leaving behind a more subtle flavor than the whole root and contributing starch to thicken the dish. Parsnips can also be fried and can be eaten raw, although raw parsnips are not very popular. When the Roman Empire expanded north through Europe, the Romans brought the parsnip with them. They found that parsnips grew bigger the farther north they went.

Recipe: Parsnip “Fries”

  • Parsnips, tops and bottoms cut off and peeled, sliced in half crosswise and then sliced
  • 2 tbsp olive oil
  • Kosher salt and fresh ground pepper

Directions

Preheat oven to 450 degrees. Toss parsnips with oil and salt and pepper. Spread in single layer on 2 baking sheets. Roast for 10 minutes, then rotate sheets 180 degrees. Continue roasting for another 15 minutes, until parsnips are tender and golden brown.

Other Recipes:

Week 16 – Group A

In 2009 Share on September 29, 2009 at 6:18 PM

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Vegetables:
1lb Serrano Peppers
1/2lb Tomatillos
2lbs Red Potatoes
1 Squash (Kabocha or Acorn)
1 Bunch Carrots
1 Bunch Parsnips
1 Head Lettuce
1 Bunch Cilantro

Fruit:
5lbs Apple varieties

Tribeca CSA Newsletter — Week 15

In Weekly Newsletter on September 23, 2009 at 8:24 PM

News

Save the Date! Tribeca CSA’s first annual Harvest Dinner is scheduled for Sunday, October 18th, 4-7pm, at the park! We’ll have a sign up sheet for the potluck dishes to send around soon, stay tuned!

Next Week’s Work Shift:

The people doing workshifts on September 29th are:

2 – 4:30pm: Anne R. & Hanna M.
4 – 6:30pm: Elyn R. & Janna T.

As always, you can check the work shift schedule anytime by looking at the Work Shift Calendar!

Vegetable Highlight: Celery

It’s hard to know what to do with a whole bunch of celery at once, so we thought it’d be a good idea to feature it this week to give everyone some ideas. Everyone’s familiar with celery sticks and carrot sticks with dip, but did you know that if you use a vegetable peeler to “peel” the outside of the celery, that it removes the tough outer threads? The celery ends up much more tender and is easier to bite through, but that satisfying crunch remains!

If you have a favorite way to eat celery (or use up large amount of it deliciously!), please email the Google Group and share!

Recipe: Almond and Celery Soup

  • 1 bunch of washed celery, using the leaves and root, chopped up
  • 6 peppercorns
  • 2 bay leaves
  • 1 thin slice of lemon
  • 1 teaspoon of salt
  • Stick of cinnamon
  • 1 quart of water
  • 1 cup of cream
  • 1 teaspoon each of flour and butter blended together
  • 1/4 cup of blanched almonds, pounded to a paste

Combine the first 7 ingredients in a saucepan and bring to a boil, then simmer for one hour. Strain. Return strained liquid to pan and stir in last 3 ingredients, then return to a boil. Let boil for 2 minutes. Serve immediately.

Other recipes:

Week 15 – Group B

In 2009 Share on September 22, 2009 at 9:22 PM

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Vegetables:
5 Ears Corn
1 Squash (Butternut/Acorn/Kabocha)
2 lbs Potatoes
1.5 lbs Zucchini
1/2 lb Cayenne Pepper
1 Bunch Radish
1 Red Leaf Lettuce
1 Celery
1 Bunch Parsley

Fruit:
3lbs Apples
1lb Bosc Pears
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Tribeca CSA Newsletter — Week 14

In Recipes, Weekly Newsletter on September 17, 2009 at 8:12 PM

News

All CSA enthusiasts are invited to an open core group meeting, this Monday, Sept 21st, 8pm. Location TBD. Please RSVP to tribecacsa@gmail.com so we know how many people to expect.

Next Week’s Work Shift:

The people doing workshifts on September 15th are:

2 – 4:30pm: Anne R. & Gina M.
4 – 6:30pm: Barbara S. & Onni J.

Remember, you can check the work shift schedule anytime by looking at the Work Shift Calendar!

Vegetable Highlight: Winter Squash

This week’s share brought us a green squash which Pedro calls a “Puerto Rican Pumpkin” but which also goes by the name of Kabocha Squash. Winter squashes and pumpkins are often interchangeable in recipes so it’s doesn’t always matter which kind you’re working with! If it’s got a thick rind and a clump of seeds inside, you can probably follow your favorite butternut or acorn squash recipe. If you do want to identify which squash you have, a great website to check out is this squash reference from The Nibble. They have an A-Z list of squashes with photos of each one!

Recipe: Roasted Caramelized Squash
This recipe is perfect for this week’s squash and also wonderful with butternut squash

  • 4-5 pounds squash, peeled and cut into 1.5″ cubes
  • 6 tbsp unsalted butter, melted
  • 1/4 cup light or dark brown sugar, packed
  • 1 1/2 tsp kosher salt (if using regular table salt, use only 1 tsp)
  • 1/2 tsp freshly ground black pepper

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Toss all ingredients together in a bowl. Spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

Modification: After roasting, you can mash up the squash to make a squash puree and add a little cream if you like.

What’s your favorite way to eat winter squash? Send your recipes to the Google Group!

Week 14 – Group A

In 2009 Share on September 15, 2009 at 11:54 PM

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Vegetables:
1lb Zucchini
1lb Fairy Tale Eggplant
1lb Beatrice Eggplant
1 Yellow Onion, 1 Red Onion
1 Head Romaine Lettuce
1 Bunch Carrots
2 Head Cabbage
1 Green (Puerto Rican) Pumpkin
5 Ears of Corn

Fruit:
Nectarine
Peach
Watermelon