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Hello Central Brooklyn CSA,
This week’s expected share includes
Sweet Chili Pepper
Hope to see you at distribution tomorrow!
Members of the Central Brooklyn CSA, Week 10 is shaping up to be another phenomenal week of fresh produce. As of noon Tuesday, we expect
Please note that this list is likely incomplete, we hope to be able to update it closer to harvest time!
Did you realize there are three places to find great tasting recipes on the Central Brooklyn CSA blog?
There are a whole lot of great places to find recipes here, just as there are a great many ways to prepare our amazing CSA produce.
Thanks to Veronica (our CSA/farm liaison) and MimoMex, we have a good idea of what to expect in tomorrow’s share:
& Herbs (not quite sure which one[s], yet)
As usual, this list is subject to change, but we expect most - if not all – of these great vegetables to be on their way to Central Brooklyn CSA early tomorrow afternoon.
These delicious quesadillas are a simple and fast way to use herbs. The quesadillas pictured are filled with a mixture of chopped epazote, mint, and oregano, but feel free to play around and use whatever herbs you have in the fridge! Pair them with a simple salad of greens dressed with oil and vinegar for a light dinner.
Fresh Herb Quesadillas
The proportions for the herbs, onions, and cheese are approximate. Feel free to adjust according to your own preferences.
On a whim I decided to compress the tortillas while cooking by putting a small sauce pan on top along with a can of tomatoes, as you see in the photo. The weight helped them to cook fast and evenly. Eventually I realized the can was not needed because the sauce pan alone was heavy enough. This is reflected in the directions below.
(makes 4 quesadillas)
This fantastic recipe comes courtesy of Delissa Reynolds, who assisted with the cooking demo at tonight’s distribution.
- 1 lb. potatoes
- 1/2 cup finely chopped green bell pepper
- 1 1/2 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn)
- 4 scallions, chopped fine
- 1 teaspoon ground cumin
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 4 tablespoons sour cream for serving
Directions Continue reading
Whether you had a chance to join us for last week’s amazing cooking expo or not, you do not want to miss tonight’s event. Our Community Chef Emily will be joined by Delissa Reynolds of Bar Sepia (Prospect Heights) from 5 ’til 7pm. If you want to see what two great cooks can do with veggies from this week’s share, it is definitely worth coming to distribution a few minutes early so you can watch the magic happen. Oh yeah, there will be lots of tasty samples, to boot!
Recipe by John-Thomas Crockett
I love beans. Black, pinto, kidney, red, pink, garbanzo, it doesn’t matter: beans are my thing. For the past couple of years I have been in charge of the food at my brother’s Super Bowl Bash ( a fact I am quite proud of), and last year I was actually commissioned to make a couple of pots of beans. Think about that for a moment. More than chicken wings, tacos, ribs, or pizza, folks thought beans, my beans, would take the party to higher heights. With humility, I make a mean bean. It is, in fact, a family thing. After decades of bean dominance, my mother is the undisputed Queen of Beans. After years of studying her techniques and stealing glances at her seasoning selections, I think I am ready to challenge for the title “Bean King.”
I take this bean thing seriously, so when we got epazote in our CSA share and I learned it was often used as a bean seasoning, I took it as a personal challenge to incorporate the herb in my next iteration of legume goodness.