What’s in the Box – October 16, 2018

sweet potato fries
Sweet Potatoes, Mustard Mix, Red Radishes, Scallions,
Escarole, Cabbage
BRIERMERE FARM FRUIT SHARE: Jonagold & Mutsu Apples

Here’s a recipe for Sweet Potato Fries

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Cooking Demo at pickup

Last week’s pickup (September 20, 2018) featured a wonderful cooking demo by CSA member Tanuja Kulkarni. If you missed it, scroll down for her recipe.
cooking demo september 2018
Tanuja Kulkarni is a registered dietitian nutritionist who works for the NYC Department of Health helping to reshape the food environment in NYC hospitals and colleges to be healthier and more diverse. She has a passion for cooking and enjoys daily snuggles with her dog, Omi.  
Resized952018092095173011_2Indian Sautéed Cabbage
By: Tanuja Kulkarni
Serves: 4
Kobichi-Bhaji-2
Ingredients
2 Tbsp coconut oil (or canola) 1 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp turmeric powder 1/8 tsp asafoetida powder 2 green chilies, chopped 6-8 curry leaves 4 cups finely chopped cabbage 1/4 cup water Salt to taste ¼ cup finely chopped cilantro leaves for garnish
Directions 1. Heat oil in a pan on medium-high heat. 2. Once oil is hot but not smoking, add mustard seeds and let them sizzle and pop for 30 seconds. 3. Next, add cumin seeds and let them sizzle for 30 seconds. 4. Then add asafoetida, turmeric powder, green chilies and curry leaves. Stir fry in oil for 30 seconds to 1 minute. 5. Reduce heat to medium and stir in cabbage, salt, and water. 6. Cover and cook for 10-15 minutes. Stir cabbage every few minutes until tender. 7. Garnish with cilantro leaves. This dish is typically eaten with bread such as roti or naan, or with rice. Modifications: Add 1 potato, thinly sliced 1”squares and ½ cup of peas after Step 4 and stir fry for 5-10 minutes until potato slices are almost cooked through. Then proceed to Step 5.
Common Indian cooking spices:
 Asafoetida – umami enhancer (savory); a little goes a long way
 Turmeric – mustard-like earthy aroma, pungent, slightly bitter
 Curry leaves – seasoning that is usually tempered in vegetable oil
 Cumin seeds – spice with distinctive flavor and aroma

Indian Sauteed Cabbage (Kobichi Bhaji) (2)

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What’s in the Box – September 27, 2018

butternut squash

Tonight we are expecting – Red Romaine Lettuce, Red Potatoes
Leeks, Acorn Squash, Butternut Squash, Red Radishes, Red & Yellow Long Pepper

 BRIERMERE FARM FRUIT SHARE: Cortland & Gala Apples

Some Butternut Squash tips and recipes

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Pickup Thursday 9/13 this week

Due to the Jewish holidays pickups will be Thursdays for the next 4 weeks.

Thursday 9/13 (B week)
Thursday 9/20 (A week)
Thursday 9/27 (B seek)
Thursday 10/4 (A week)
Back to Tuesdays starting with 10/9 (B seek)

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What’s in the Box – September 4, 2018

sungold tomatoes

Sungold Cherry Tomatoes – These are ready to eat when fully yellow!

Red Tomatoes – The secret to a good tomato is letting it ripen! This variety needs to sit out on your counter (in a dry spot) until the flesh turns a deep red all over. Then eat. DO NOT REFRIGERATE TOMATOES! It will cause the flesh to become mealy and the flavor to disappear.

Scallions – Great sliced in salads or grilled whole!

Long Green Peppers – These are great in salads, stuffed or sautéed with onions. Very versatile! We harvest some in their green stage, and others we leave on the plant until they turn red.

Swiss chard – This beautiful green is back! We’ve been enjoying chard frittatas which are perfect for breakfast, lunch or dinner.

Red Beets & Beet Greens – This two-for-one vegetable offers sweet delicious roots and greens that I think are the best cooking greens on the planet! Steam gently or sauté.

Red Batavian Lettuce – Crunchy and flavorful for summertime salads.

BRIERMERE FARM FRUIT SHARE : Peaches & Nectarines

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What’s in the Box – August 28, 2018

tomato

Sungold Cherry Tomatoes – Also known as tomato candy they’re so sweet! Ready to eat when fully yellow!

Red Tomatoes – The secret to a good tomato is letting it ripen! This variety needs to sit out on your counter (in a dry spot) until the flesh turns a deep red all over. Then eat. DO NOT REFRIGERATE TOMATOES! It will cause the flesh to become mealy and the flavor to disappear.

Parsley – Adds bright flavor to dishes. Try a salsa verde to top fish, poultry or roasted veggies!

Long Green Peppers – These are great in salads, stuffed or sautéed with onions. Very versatile! We harvest some in their green stage, and others we leave on the plant until they turn red.
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Yellow Storage Onions – Our storage onions will last if you leave them on the counter in a dry spot, but I would recommend using them now while they’re still juicy and fresh inside.

Yukon Gold Potatoes – Waxy variety that holds up well when cooked.

Red Batavian Lettuce – Crunchy and flavorful for summertime salads.

BRIERMERE FARM FRUIT SHARE : Apples & Peaches

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What’s in the Box – August 21, 2018

yellow watermelon

Sungold Cherry Tomatoes – Also known as tomato candy they’re so sweet! Ready to eat when fully yellow!

Red Tomatoes – The secret to a good tomato is letting it ripen! This variety needs to sit out on your counter (in a dry spot) until the flesh turns a deep red all over. Then eat. DO NOT REFRIGERATE TOMATOES! It will cause the flesh to become mealy and the flavor to disappear.

Kohlrabi – Crunchy and delicious in summer slaws and salads. Please remember to peel and remove the skin.

Yellow Watermelon – First red, now yellow! These are fragile, so please handle them carefully. If they crack, you can still eat them as long as they smell good. (You’ll know.). Store them in your fridge!
Storage: In the refrigerator. Uses: Raw When to use: Within 5 days.

Cucumber – This is THE END of the cucumbers for the season. I hope you’ve been enjoying them as much as I have. Cool cucumber salads will be missed until next year!

Red Potatoes – There’s nothing better than freshly harvested potatoes. Their water content is high so it takes less time for them to cook. I recommend using them to make a summer potato salad!

Green Beans – We’re harvesting from a new planting. Summer growing is tough, so it’s nice to have these green beans to round out the shares.

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What’s in the Box – August 14, 2018

tomatoes

Baby Watermelon, Red Tomatoes, Parsley, Cucumber, Green Batavian Lettuce, Sweet Corn, Red Potatoes

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What’s in the Box – August 7. 2018

red long inions

Sungold Cherry Tomatoes  – These are the sweetest, most flavorful cherry tomatoes we can find. You don’t need a recipe…just enjoy! They are currently in rotation with baby watermelons. You’ll receive one OR the other this week and the other one next week!

Green Beans – We’re moving into the second green bean planting now, so these are fresh, crisp and sweet!

Fennel – Summer fennel is here! Not a fennel lover? The recipe below of caramelized fennel with goat cheese will make you one. Guaranteed. It’s that amazingly good!

Cucumbers – Cucumber overload? Check out these 58 ways to enjoy cucumbers! https://cnz.to/ingredients-fine-foods/58-ways-to-use-cucumbers/

Red Batavian Lettuce – Batavian lettuce loves the summer heat!I love the shape and flavor of these onions. They are delicious sliced and grilled and then served in salads or on sandwiches.

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What’s in the Box – July 31, 2018

Green Beans, Zucchini , Cucumbers., Sweet Corn , Swiss chard , Green Romaine Lettuce, Parsley, Cippllini Onions OR Walla Walla Onionscorn

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