This blog was set up for all CSA’ers to submit ideas, dialogue, and share recipes for our weekly deliveries of fruits and vegetables we receiver from Schreiber and Sons.
This blog was set up for all CSA’ers to submit ideas, dialogue, and share recipes for our weekly deliveries of fruits and vegetables we receiver from Schreiber and Sons.
AmberDawn said,
May 19, 2008 at 5:11 pm
Best Asparagus
We’ve been finding that our absolute favorite way to enjoy the asparagus is sauteed on high heat in butter. Crispy, carmelized, never wilted. YUM! Oh, and then we add some sea salt on top.
Katrina said,
May 20, 2008 at 6:44 am
If anyone has the April issue of Bon Appetit, there is a great article with tons of recipes called “cooking out of the box”. It also discusses the growing popularity of CSAs.
Bon Appetit!
Sue said,
May 20, 2008 at 10:57 am
We have been making “rafts” of asparagus on bamboo skewers, brush them with Italian oil and vinegar dressing, and grill over lowish heat on the gas grill if we are grilling something. Kind of a pain putting them on the skewers – I need to locate my grill rack which I haven’t seen since we moved. Katrina – thanks for pointing out the Bon Appetit article. Does anyone have good ideas for the ground mustard seeds?
Amanda said,
May 20, 2008 at 12:06 pm
I found the Coleman’s mustard website last week. They are a powdered mustard company and have tons of recipes on there using powdered mustard.
http://www.ilhawaii.net/~danrubio/mustard/recipes.html
I have yet to try any of these, if anyone finds any good ones, let me know!
Katrina said,
May 20, 2008 at 12:48 pm
Sue – Nothing in the Bon Appetit article for mustard seeds, but I plan on using the Coleman’s website based on Amanda’s suggestion.
Greg said,
May 20, 2008 at 10:29 pm
try searching http://www.nutritiondata.com for those new veggies, on each page, beyond the nutrition data, links to uses and recipes, with one deep link going to http://www.epicurious.com . That is a great site with free membership. There is a place to accumulate recipes, and tons of archived recipes from Gourmet and Bon Apetit. I found a great recipe for lentils and arugula the first week (talk about serendipity). Will post that one on the recipes section of this blog. Thanks for starting up the Forum, it should be fun!
Phil said,
May 21, 2008 at 11:23 am
A couple of uses for powdered mustard… a honey-mustard glaze for grilled salmon (blend together with a little white wine or apple-cider vinegar – yum!)… make your own honey-mustard dressing and avoid the preservatives, trans-fats, etc. in the store-bought dressings… add a pinch to your scrambled eggs (before cooking)… add to hollandaise sauce to give it just a little zing… mix in with mayo on your deli meat sandwiches (in place of mustard from a jar). Basically you can use it like any other spice – just consider the impact of the flavor on what you are adding it to.
Robb said,
May 21, 2008 at 5:33 pm
If you have one of those high spin speed clothes washing machines with a “spin only” cycle try spinning the washed greens in an inside out pillow case, secured with a rubber band. The spun lettuces come out perfectly de-watered. We then pack them in vacuum canisters with a couple of DRY paper towels. Even the most delicate lettuces will keep for at least a week, sometimes two in the refrigerator, so long as the vacuum seal holds and not too much moisture builds up in the canister.
Valerie (aka msbehavin) said,
May 21, 2008 at 8:52 pm
I also use Epicurious and also find good recipes on http://allrecipes.com/.
Alan Schreiber said,
May 27, 2008 at 5:50 pm
This is Alan Schreiber. We are thinking about a mechanism to include wine from Claar Cellars (a neighboring farm that has become quite a nice little winery) into our CSA. Not sure how we would do it, but it would probably be an option to the regular membership. If you were interested in participating, you would probably pay a fee and in return get a bottle of wine at regular intervals.
Would anyone be interested in this?
Alan
Schreiber and Sons CSA
Robb said,
May 28, 2008 at 5:57 pm
At the top of the General Posts and Suggestions pages is the following:
“Please feel free to post for others to enjoy! To start a new post (not a comment) click on ”new post” in the gray bar on top.”
I don’t see a gray bar containing the words “new post.” What am I missing? Are comments really different from posts?
Thanks.
Robb said,
June 9, 2008 at 5:51 pm
Hi!
I have whole dried smoked jalapeno (chipotle) peppers, halved dried green jalapenos, and halved dried misc. red chilies (an ounce goes a long way!). I would be interested in trading some of these for some of something else.
Valerie (aka msbehavin) said,
June 18, 2008 at 10:41 pm
Yum! We are really enjoying being a part of Alan’s CSA. The memorial day BBQ was fun, and we took an interesting tour of the farm. My pickup was today (Wednesday). I take the box home and spend a bit of time checking it all out, cleaning and sorting, and just thoroughly enjoying our weekly treasure.
We’ve never eaten so many different greens and are really enjoying them. Tonight we had a mixed green saute (turnip, beet, collard, bok choy and kohlrabi) – sauted with garlic, olive oil, onion, sundried tomato, fresh ground pepper and salt – and then a bit of bacon and parmesan cheese added at the end. I’d have put a few radish greens in if I had read all Alan’s email before I started cooking (I also really appreciate the information in the weekly newsletters).
I haven’t eaten kohlrabi (yet). Yesterday morning I made two large pans of stuffed cabbage (first time with this kind of cabbage) with brown rice, onions, peppers, tomatoes and hamburger. Most of it went in the freezer for future meals. Had to get that cabbage used up before more of it’s siblings showed up today!
Cheers and good eating!
Help said,
July 27, 2008 at 1:55 pm
Anyone else having trouble with veggies staying firm? OK…I’m no dummy but I must not know much about fresh veggies. I pickup on Thursdays around 5:30. By 8pm my veggies are in the fridge. But within a day my carrots, squash, and cucumbers are already soft. What am I doing wrong? Am I not supposed to put these in the fridge? Am I suppose to cut the stems off the carrots? I have yet to eat a carrot…although they look like they are wonderful they are soft before I even get a chance. I’m defnitely not blaming the farm…so don’t get that idea. I’m certain I must be doing something wrong. Please help!
Jenny Yang said,
July 31, 2008 at 7:49 pm
Hi, I hope this is the right place to post this. Being in the CSA the tail end of last year and this year, I’ve tried lots of different vegetables and fruits I have not eaten before, seen before, or even heard of before. Some I’ve liked better than others, but one that has jumped to the top of my ‘favorite food list’ are beets! I had never previously had any except for the canned variety (ugh) but now I’m always asking my co-worker CSA members for any extras they have!
So the question I’d like to ask other CSA members is- What vegetable or fruit has the CSA introduced to you that you now can’t live without ?
ps. There were a few especially memorable tasting melons I had never seen before last year, but I can’t remember all of their names.
Robb said,
July 31, 2008 at 8:03 pm
Here’s a recommendation, although it may not help, “Help”. If you don’t have time to “process” your fresh produce within the first hour after you bring it home, place the box over a HVAC register–find one that is blowing strongly and cover the register with the box. The holes in the bottom of the box will let in the conditioned air and cool your cache. You will be amazed at the improved firmness of the contents.
Also note: some produce benefits from an ice bath–some does not! That is the beauty of this experiment: figuring out which is which. Where would be the humor if we just told you!
More later,
RAB
Amanda said,
August 20, 2008 at 8:54 am
Hi Everyone,
My blog this week is dealing with my use of this week’s CSA vegetables. I hope you check it out. Last night I made a yummy shrimp and melon salad and a cucumber salad. Enjoy!
http://www.joiedevivreanamateurgourmetsguide.blogspot.com