Posts Tagged ‘CSA distribution’

Tribeca CSA Newsletter – Week 6

In Weekly Newsletter on July 21, 2009 at 11:33 PM

Hello CSAers,

Now that the CSA is off to a great start we’re introducing weekly newsletters. Since our farmer is Spanish speaking and new to CSAs we are trying to figure out how to keep everyone informed effectively.

The blog is updated regularly by several CSA members with articles, recipes and news. To contribute please contact or leave comments on the relevant posts. You can also subscribe to the blog’s RSS feed to add our blog to your RSS reader! The feed URL is:

We want to hear from you and are working on a mid-season survey to get feedback in an organized manner. If you’d like to help with this please email


It’s great that so many of you came to pick up your shares even in today’s horrible weather! Your fellow CSAers will be there working the distribution no matter what, so please do come even if the weather doesn’t cooperate.

Regarding today’s Fruit Share: We will inquire with Pedro regarding today’s share quantity and get back to you.

Next Week’s Work Shift:

The people doing workshifts on July 28th are:

2 – 4:30pm: Ellen H. & Kyra G.
4 – 6:30pm: Prue C. & Gigi L.C.

Vegetable Highlight: Cilantro

Ok so it’s not a vegetable, but we figured since we get it every week everyone would be happy to get more information and new ideas for how to use and store it!

Cilantro Basics: Cilantro is also referred to as Coriander or Chinese Parsley. It has a very strong odor and although it is more common to use just the leaves, the stems and leaves have different (though similar) flavors and some recipes call for the stems. The leaves resemble Italian parsley and the two herbs are actually related. Cilantro is commonly used in Asian, Mexican, Indian, Middle Eastern, and Caribbean cooking.

Growing Cilantro: Did you know that you can easily grow cilantro in a windowsill? Just in case any of you could use even more cilantro than the bunch we get each week, you can easily plant one from the bunch. This is would be ideal to do on a week when we get it with the roots still attached! All it needs is full sun and some watering.

Storing Cilantro: As we shared before, the best way to keep fresh herbs is in a cup of water in the fridge. Surprisingly though, cilantro can also be frozen! You can freeze it in a freezer bag by just squeezing out the air and popping it in the freezer. Defrosted cilantro is not great to use raw, so save it for cooked dishes where the texture won’t matter as much.

Some uses:

There are lots of sauces, glazes, salsas, etc that use cilantro. Here are a few interesting recipes to try:

Some main dishes using cilantro:

How about trying an Indian dish? Here’s a recipe for Kottimeera Pachadi, ie Cilantro Chutney

Or how about drinking it?


Mango Peach Salsa

Mango Peach Salsa

A great accompaniment to fish, chips, or simply served on bread

  • 2 ripe peaches, peeled and chopped
  • 1 ripe mango, peeled and chopped
  • 1 tomato, chopped
  • 2 jalapenos, seeded and chopped
  • 1/2 red onion, finely chopped
  • A few sprigs of cilantro, coarsely chopped
  • Juice of 1/2 a lime
  • 1 teaspoon sugar, agave, or honey
  • Salt (optional)

1) Mix all ingredients together
2) Let salsa rest in fridge for 1 hour before serving


Week 5 Distribution

In 2009 Share, Recipes on July 15, 2009 at 11:16 AM

In this week’s share:

  • 1 bunch Beets
  • 1 pound Zucchini
  • 1 bunch Cilantro
  • 1 bunch Radish
  • 1 bunch Carrots
  • 1 bunch Apple Mint
  • 1 bunch Spinach
  • 1 head Red Leaf Lettuce
  • 1 White Onion
  • 1 Red Onion
  • 1 Leek


Vegetable Highlight: Zucchini

Often paired with its cousin, yellow squash, zucchini is one of the most popular summer squashes. Its mild flavor is versatile; it can be eaten raw, grilled, fried, sautéed, baked, tossed in salads, in pasta dishes, on sandwiches, or even baked into bread and cake. Look for glossy, firm, dark green skin.

Some recipes to try:

Week 4 Bounty

In 2009 Share on July 7, 2009 at 8:34 PM

In this week’s share:

1 bunch Collard Greens
1 Red Leaf Lettuce
2 round Zucchinis (these are perfect for stuffing!)
2 Broccoli
1 bunch Beets
1 Red Onion
1 White Onion
1 Leek
1 bunch Cilantro
1 bunch Italian (flat leaf) Parsley
1 bunch Verdolaga aka Purslane (link to
1 bunch Epazote (link to