http://community.plgcsa.org/ PLG CSA Community: Recent Posts en Fri, 21 Nov 2008 08:08:23 +0000 http://community.plgcsa.org/topic.php?id=14#post-17 Wed, 17 Oct 2007 02:06:10 +0000 kate 17@http://community.plgcsa.org/ <p>Hey all--</p> <p>I should have passed this on back in the sweet days of august when we had an abundance of cucumbers, but save this one for next year. These were the pickles that I brought today to the CSA pick-up-- I hope those of you who got some are enjoying them! (FYI-- canning seemed like a lot of work, so I didn't do that part, and I did not use 'pickle crisp'-- sounds freaky. Also, used just short of three cups sugar, and it was plenty).</p> <p>Ingredients needed:<br /> 3 pounds pickling cucumbers, sliced into 1/4-inch thick slices<br /> 2 cups sliced onions<br /> 1/2 cup pickling salt<br /> 6 cups water<br /> 3 cups white vinegar<br /> 1 1/2 cups apple cider vinegar<br /> 3 1/2 cups sugar<br /> 2 tablespoons yellow mustard seeds<br /> 1/2 teaspoon turmeric<br /> 4 whole cloves<br /> 10 tablespoons roughly chopped garlic<br /> 24 dried cayenne peppers<br /> 2 teaspoons 100 percent Natural Pickle Crisp, optional</p> <p>Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.</p> <p>Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.</p> <p>Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.</p> <p>Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.</p> <p>Yield: 4 pints </p> http://community.plgcsa.org/topic.php?id=13#post-16 Tue, 11 Sep 2007 16:38:18 +0000 shevon 16@http://community.plgcsa.org/ <p>2 pounds all purpose potatoes, peeled<br /> salt pepper<br /> 1 teaspoon minced garlic, or powered nutmeg (optional)<br /> 2 tablespoons butter<br /> 2 to 3 cups milk</p> <p>1)Thinly slice potatoes, layer in non stick ovenproof skillet, sprinkling between layers with salt and pepper, garlic or nutmeg. Dot top with butter then just add enough milk to come about 3-quarters of the way to the top. Heat oven 400 degrees</p> <p>2)Place skillet on stove over high heat bring potatoes to a boil. reduce heat to medium and cook for about 10 min or until level of liquid and potatoes drops. Bake in oven til top is browned. Turn down heat to 300, cook until potatoes are tender! enjoy </p> http://community.plgcsa.org/topic.php?id=12#post-15 Mon, 13 Aug 2007 13:46:13 +0000 JamieLeigh 15@http://community.plgcsa.org/ <p>Hi all,</p> <p>I have a family emergency to attend to, and unfortunately can't make tomorrow's (Aug 14th) pick up.<br /> Can someone pick up my half-share? </p> <p>I will be back on Wednesday (early evening) and can pick it up from whomever.<br /> I would greatly appreciate it and be happy to return the favor as well.</p> <p>Thanks,</p> <p>Jamie </p> http://community.plgcsa.org/topic.php?id=11#post-14 Tue, 24 Jul 2007 13:48:04 +0000 RyanJ 14@http://community.plgcsa.org/ <p>Is there anyone out there who would be kind enough to cover a 5:45-8:00 shift on Tuesday July 24th....that's tonight! If so, please contact Diana to let her know.I will be glad to swap shifts with someone.</p> <p>fingers crossed,<br /> Ryan </p> http://community.plgcsa.org/topic.php?id=10#post-13 Tue, 24 Jul 2007 10:58:41 +0000 Ariel 13@http://community.plgcsa.org/ <p>PLG CSA Farm Trip<br /> July 28th, 2007 </p> <p>Leave PLG: 10 am<br /> Arrive at Farm: 12:30<br /> Return to PLG: ?</p> <p>Activities<br /> We will be going on a walking tour of the farm. Please be prepared for tall grass and muddy areas. In case of a forecast of rain, please also bring rain gear. If you are a photographer, please bring you camera!</p> <p>You will also be able to purchase pork and beef while at the farm. Please visit <a href="http://www.woodbridgefarmonline.com" rel="nofollow">www.woodbridgefarmonline.com</a> for prices. </p> <p>Food<br /> The farm will be preparing hamburgers and hot dogs (meat and veggie versions) for us at a small cost. Please also plan to bring a potluck dish to share. We will also need to bring hot dog and hamburger buns, condiments, beverages, and plates and napkins. There will be a signup sheet at this week’s CSA pickup. We expect about 40 people. </p> <p>Rides<br /> Please sign up at this week’s CSA pickup for the car you will be riding in. A list confirming this and where to meet your driver will be sent out after Tuesday. Plan to meet your driver at 9:30 so as to leave by 10 am. </p> http://community.plgcsa.org/topic.php?id=9#post-12 Wed, 04 Jul 2007 13:26:30 +0000 jessica 12@http://community.plgcsa.org/ <p>Found some great recipes on one of my favorite blogs, farmgirlfare.com. Aside from having a humorous and heartfelt blog about life on the farm, she's often got some wonderful recipes for in-season greens.</p> <p>Recipes for swiss chard tuna salad (using colorful stems!) and swiss chard artichoke dip can be found here:</p> <p><a href="http://www.npr.org/templates/story/story.php?storyId=9733640#9735882" rel="nofollow">http://www.npr.org/templates/story/story.php?storyId=9733640#9735882</a></p> <p>The tuna salad was delicious and very colorful! </p> http://community.plgcsa.org/topic.php?id=6#post-11 Wed, 27 Jun 2007 12:27:57 +0000 diana 11@http://community.plgcsa.org/ <p>I tried the garlic scape pesto and it was really good. Super fast and easy to prepare! I don't have a food processor, so I used a blender to puree the scapes and olive oil, which worked fine. I mixed in the cheese by hand.</p> <p>This is perfect for simple weeknight meal, just toss with your favorite pasta and serve with salad. Next time I'll try adding pine nuts. </p> http://community.plgcsa.org/topic.php?id=8#post-10 Tue, 26 Jun 2007 18:50:31 +0000 kkingman 10@http://community.plgcsa.org/ <p>I had so many good green things left yesterday evening, that I just threw them all in the pan with some garlic and shallot - and it turned out great. This is the "recipe" but I am sure any number of combos would be yummy.</p> <p>swiss chard - full half share, ribs removed<br /> snap peas - full half share<br /> garlic scapes - quarter share, chopped to 1/2 inch pieces<br /> 1 shallot<br /> 2 cloves garlic<br /> 1/4 cup vermouth or dry white wine<br /> 1 tbsp olive oil</p> <p>Sauté the garlic and shallot in the olive oil, add the snap peas and let them snap for a bit (medium heat). After about 5 minutes add the rest of your veggies and the vermouth/wine. Cook until the peas are softened but still crisp, maybe 5 more minutes. Toss with your favorite whole grain pasta, I used rotini. Salt and pepper to taste.</p> <p>Suggested garnish:<br /> chiffonade of fresh basil, grated parmesan </p> http://community.plgcsa.org/topic.php?id=7#post-9 Mon, 25 Jun 2007 19:24:53 +0000 kkingman 9@http://community.plgcsa.org/ <p>Hello all, </p> <p>If, like me, you love cookbooks, do yourself a favor and pickup a copy of "Local Flavors: Cooking and Eating from America's Farmers' Markets" by Deborah Madison. Not only is it incredibly useful for looking up recipes for kohlrabi, tatsoi and other unusual gems we get from our farmer, it looks great on a coffee table.</p> <p>A related aside - I learned of the cookbook from Barbara Kingsolver's poetic manifesto of local, sustainable eating: "Animal, Vegetable, Miracle." She's a writer first, activist second, and I'll bet you $5 that after reading it you'll want to buy a patch of countryside and start your own farm, turkeys, pigs and all.</p> <p>Sample recipes from "Animal Vegetable Miracle" here:<br /> <a href="http://www.animalvegetablemiracle.com/Recipes.html" rel="nofollow">http://www.animalvegetablemiracle.com/Recipes.html</a></p> <p>Cheers,<br /> Kelly </p> http://community.plgcsa.org/topic.php?id=3#post-8 Fri, 22 Jun 2007 17:43:46 +0000 jennie 8@http://community.plgcsa.org/ <p>adding greens to fruit smoothies is another way of getting greens into your breakfast. a banana + a cup of berries + juice of one orange + 1/2-1 cup of greens + 1/2-1 cup of water works for me. you could certainly add yogurt or milk if you like a dairy smoothie. so far i've found the asian greens and radish tops work well - you really can barely taste the greens with all that fruit. if we ever get enough basil, it's fabulous in a strawberry/banana smoothie! </p> http://community.plgcsa.org/topic.php?id=5#post-7 Fri, 22 Jun 2007 16:23:49 +0000 diana 7@http://community.plgcsa.org/ <p>I usually just chop it up (leaves and stems) and toss it into a stir fry with chicken or tofu and whatever other vegetables I have... boc choi, broccoli, snow peas, onions, peppers, etc. </p> <p>This isn't very exiting though, so I'm also looking for a new recipe if anyone has a good one. </p> http://community.plgcsa.org/topic.php?id=6#post-6 Thu, 21 Jun 2007 19:51:27 +0000 hungry 6@http://community.plgcsa.org/ <p>Here are some garlic scape recipes I'll be trying out this week:</p> <p>Garlic Scape Soup<br /> (This soup enhances the delicate garlic-asparagus flavor of the scapes. You may use the flower as well.)<br /> 3 cups garlic spears, cut into 2-inch pieces<br /> 1 medium onion, chopped<br /> 1 tbsp olive oil<br /> 1 tsp thyme leaves or 1/2 tsp dried thyme<br /> 3 cups chicken broth<br /> 1 cup cream<br /> Salt and pepper to taste</p> <p>Sauté the garlic spears and the onion in the olive oil over medium heat until vegetables are soft. Add the thyme at the end. In food processor, pureé the vegetables and add chicken stock as needed to make a smooth paste. In saucepan, heat the vegetable mixture and add the remaining chicken broth. Bring to a simmer and add the cream. Adjust the seasoning. Serves 4.</p> <p>AND </p> <p>Garlic Scape Pesto<br /> 1 cup grated Parmesan cheese<br /> 3 Tbsp. fresh lime or lemon juice<br /> 1/4 lb. scapes<br /> 1/2-cup olive oil<br /> Salt to taste</p> <p>Puree scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste. </p> <p>I would add some toasted walnuts or pine nuts to this recipe... </p> http://community.plgcsa.org/topic.php?id=5#post-5 Wed, 20 Jun 2007 00:15:57 +0000 su-ling 5@http://community.plgcsa.org/ <p>Hi,<br /> Does anyone have a recipe for Tatsoi?<br /> Thanks<br /> Su-Ling </p> http://community.plgcsa.org/topic.php?id=4#post-4 Mon, 18 Jun 2007 02:57:47 +0000 BKNYFitClub 4@http://community.plgcsa.org/ <p>Coach Sara here again. Gruel is a super nutritious mixed grain dish that is pretty darned easy to whip up and use throughout the week. My boyfriend, Elie, went to a great nutritionist named Jena La Flamme, and she gave this recipe to him. She calls it "macro chow" which I nixed. I'm not ever going to eat anything called macro chow. Nuh Uh. No Way. So we renamed it "gruel." Which I find to be much more ironic and tasty. Here it is:</p> <p>1/2 cup of each in a large pot: brown rice, oat groats, barley, millet. Rinse well, 2 or 3 times, squishing it all with your hands a lot to rinse off the gluten and whatnot. Cover with 6 cups of water. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. While it is cooking, measure and rinse 1/2 cup each of kasha and quinoa. Once the first 4 grains have cooked for their allotted 30 minutes, add the kasha and quinoa for another 10 minutes or until most of the water is absorbed and cooked off. Optional: Stir in a little coconut oil or olive oil at this point to keep it from getting too clumpy. Cover and let cool in the pan for a little bit. Transfer to a glass or metal container and keep in the fridge. </p> <p>You can use it as a side dish at dinner - just add herbs and vegetables. You can add rice milk, honey and cinnamon for breakfast, or as mentioned before -- skillet it up with some eggs and your choice of herbs/spices for "eggy gruel". Not to be confused with "gruely eggs" which are also delicious.</p> <p>Handy cooking tip: When I forget which grains to reserve for the last 10 minutes of cooking I remember that its the two that start with the "K" sound. After you make this a couple of times, you will have it memorized and the only hard part will be remembering to turn the heat down after it starts to boil. There's nothing fun about jumping out of your skin while mesmerized by "So You Think You Can Dance" and yelling "Oh, Crap! The gruel!" </p> http://community.plgcsa.org/topic.php?id=3#post-3 Mon, 18 Jun 2007 02:40:00 +0000 BKNYFitClub 3@http://community.plgcsa.org/ <p>Hi - Coach Sara here. Jeremy was crying about not knowing what to do with his greens tonight, and I told him about my yummy breakfast. He being the web-master, commanded me to post the recipe, so here it is: Saute in sesame oil: a few slices of onion and some chunks of tempeh. After the onions start to get soft, sprinkle with herbs de provence (or whatever you like -- oregano, thyme, the fresh parsley we got last week - whatever) and add a bunch of the asian green mix or some spinach. Any greens will do. Now add brown rice or gruel (recipe to follow) -- maybe 1/4 cup. Then after the greens wilt to your liking, crack in two eggs. Salt and pepper to taste. This is basically a "greenified" version of my boyfriend's recipe for "eggy gruel."</p> <p>I have a nutritionist friend and occasional workout client who has been proselytizing her breakfast prescription to me for a year: "Greens, grains and protein" I finally listened and on the days that I follow her advice and cook up something like the above, I feel AMAZING! You will too. Other examples of greens, grains and protein for breakfast would be a fried egg sandwich on whole grain bread with spinach and maybe some other colored vegetable.... a Moishe's lentil and spinach burrito from the Food Coop with or without a couple eggs. You get the idea. </p> http://community.plgcsa.org/topic.php?id=2#post-2 Sun, 29 Apr 2007 14:27:07 +0000 diana 2@http://community.plgcsa.org/ <p>I'll start this off with a big to-do list, and then we can split it up into separate topics...</p> <p>Publicity<br /> - design new flyers<br /> - hang flyers (houses, apt buildings, k-dog, playgrounds, etc)<br /> - participate in events (manor flower barrel planting may 5th, PLUS greening day may 20th)<br /> - other outreach (churches, community organizations)<br /> - table by subway<br /> - any other ideas??</p> <p>Distribution<br /> - figure out volunteer shifts and schedule<br /> - buy scale<br /> - do we need to get folding tables?<br /> - see if farmer can box shares for us. if not, do we want volunteers to do it, or should everyone do their own?<br /> - decide what to do about donating leftover shares<br /> - reusable bags with our logo for members to carry their produce (we could sell them at cost or use this a fundraising opportunity)</p> <p>Core Group<br /> - at some point we need to develop a slightly more formal structure for running the csa<br /> - the main roles as i see it are: overall coordinator, publicity, website, distribution, volunteer coordinator, finance, events (although maybe some of these can be combined)<br /> - do we want to offer a discount to core members who volunteer extra time to step up and fill these roles? </p>