Day 15Woodstock 9/20

Potato Salad

  • 2-3 pounds mixed color   potatoes  un peeled:cut ½:pcs, boil till tender
  • 1 cup Greens( kale, chard, sorrel).chopped
  • 3-4 hard-cooked eggs, chopped.
  • 1/2 cup chopped   onion. diced
  • 2/3 or so to 1 cup mayonnaise.
  • 1/4 cup sour cream.
  • 2 teaspoons chopped fresh dill. diced
  • 1 TB of red vinegar or cider vinegar.
  • Salt and pepper
  • Garlic and parsley optional

In the bags:

Cherry tomatoes heirlooms

White and Red potatoes

Garlic

Green peppers

 1.Take a bag from top shelf of your fridg

.2.take eggs from the door if you subscribe

3.Take a bag from the table( pots and garlic)

 

Agata: 2 zuks and one parsley on the table in brown bag marked thanks!

 

 

 

 

 

 

 

 

 

 

 

 

9/13 Day 14 Woodstock

ARONIA BERRY: Aronia is also used as a flavoring or colorant for beverages or yogurts. Juice from the ripe berries is astringent, semi-sweet (moderate sugar content), sour (low pH), and contains a low level of vitamin C. The berries have their own unique flavor and, in addition to juice, can be baked into breads.

Anyone who wants 20 or more lbs of Aronia berry, coming up soon, the last of it pre order $6 per pound.

Arugula, fall

Pasilla peppers. super hot: stuffed with tomato?

Aronia Berry: smoothies and google for ideas

Fresh Dill: with tomatoes

 Tomatoes

.1. TAKE A Plastic BAG FROM the top shelf of your fridge
2 TAKE EGGS FROM door of fridge if you subscribe

Thats it nothing on the table for you this weeek

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Csa Woodstock day l3 pay att. to directions please

9/6

Day 13 Woodstock Special orders will need help thanks

Diakon: super super hot

Mixed kale

Summer squash

Heirloom Tomatoes

 

  1. 1. TAKE A Plastic BAG FROM TOP SHELF FRIDGE
    TAKE EGGS FROM door of fridge if you subscribe(
    barid rocks and amaricana molting so you have leg horn: this is all whites)
  • Take a bag from the table opposite the fridge

Special Orders:

 

Ziggy and Sophia: two jewel bags, ten pound each berry each bottom shelf of fridge ( bags not strong, hold tightly)

Ela: two bags ten pound each bottom shelf of fridge ( bags not strong, hold tightly)

AGATA: YOUR ONE SMALL BAG WITH YOUR NAME ON IT ONE POUND TOP SHELF FRIDGE IN RED BASKET.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Csa week 11 8/22

8/22

Day 11  Woodstock

Cuks heirloom

Tomaotes

Parsley

Beets

 

  1. 1. TAKE A Plastic BAG FROM TOP SHELF FRIDGE
    TAKE EGGS FROM door of fridge if you subscribe
  • Take a bag from the table opposite the fridge

SPECIAL ORDERS I NEED TO HELP YOU 

Pada: Iowana: Ziggy&Sophia  

 

Week 10 Woodstock CSA 8/16/17

8/16

Day 10  Woodstock

Cuks

Round Zukkini: grill or stuff or?

Cherry tomatoes

Baby carrots

Basil

 TAKE A Plastic BAG FROM TOP SHELF FRIDGE
2. TAKE EGGS FROM door of fridge if you subscribe

  • Take a bag from the table opposite the fridge

SPECIAL ORDERS I NEED TO HELP YOU 

Pada: Iowana: Ziggy&Sophia  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CSA Woodstock week 8

Welcome Iwona and also Agata and Kelsey

See special orders at the end.

8/2

Day 8 Woodstock

Cilantro

Kohlrabi

Baby Kale

Beans

Onions

 

SPECIAL ORDERS MARKED WITH NAMES ON BOTTOM SHELF OF FRIDGE

  1. TAKE A Plastic BAG FROM TOP SHELF FRIDGE
    2.TAKE EGGS FROM door of fridge if you subscribe

* MR HARMON; TAKE THE BRWN BAG MARKED FOR YOU in addition

Pada: one bag marked , lower left fridge

Iowana: YOU ARE IN THE COOLER , GREEN MARKED WITH YOUR NAME ON IT

KELSEY:  YOU ARE LOWER RITE BROWN BAG MARKED IN FRIDGE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CSA Woodstock Week 7 7/26/17

Believe it or not, I found a ton of recipes when I googled “Cabbage,Dill, Leek recipe”

 

I will have a display and product up on the table opposite your fridge for those who would like to purchase any of my Mountain Moon Herbal Care Products: Body smoother ( face, body, lips), Carrot Eye Creme, & Moisturizing Oils. 

Help yourself and pay the basket.

Csa week 5 7/12/17 Sorrel week

Many of you have gotten sorrel in the past and did not know what to do with its tangy flavour

Sorrel also called szczaw, is traditionally used in soup. Martha Stewart has a great Potato Sorrel soup( I process the potatoes as she does, I leaave them rough)

Here are some ideas for you : I put greens in my omelets and sorrel is good that way too.

Sorrel Omelet

Sorrel Humus

Potato Sorrel Soup

Sorrel and Almond Pesto Pasta  Sorrel Pesto: on crusty bread, on pizza, make as a dressing, over pasta or over cooked vegies.

MIZUNA:

Sauteed Mizuna with garlic and fish sauce

Mizuna with sweet vinegrette

Here’s a quick reference for several yummy ways to use  Mizuna: https://www.google.com/search?q=cooking+with+mizuna&ie=utf-8&oe=utf-8

Parsley: I make pesto with it and I use Walnuts . It goes with every thing and is super refreshing in the summer.

Instructions: take a bag from the top shelf of your fridge, take eggs from the door if you subscribe. SO’s are on bottom shelf marked with your name.

Blueberries, Parsley,Mizuna, Sorrel and garlic

 

 

CSA Woodstock week 4. Mrs.C Eggs marked in door from last week

Take a bag from the top shelf of your fridge and eggs from the door if you subscribe.

For Mr. and Mrs. C, your eggs from last week ( and this are in the door) your ones from last week will be marked for you.

If you have a Special Order (SO), it will be marked for you in a bag BOTTOM of the fridge.

See below for links and nifty recipe Ideas.

Hope you all had a great Fourth.

This week: Oregano, Beet Greens, Spring Onions( use the greens too), Radish, use greens see below

Radish Greens Pesto https://www.google.com/search?q=radish+greens+pesto&ie=utf-8&oe=utf-8

 Onions Radish Lettuce: https://www.google.com/search?q=radish++spring+onions&ie=utf-8&oe=utf-8

Radish salad or Roasted Radish

 BEET GREENS, OREGANO,FETA: https://www.google.com/search?q=beet+greens+and+oregano&ie=utf-8&oe=utf-8

 

Oregano Tea: What You’ll Need(I make a big jar of it and use alot of oregano) below is for one cup or 2. I do this also with mint.

  • 1 sprig fresh oregano
  • 1-2 cups boiling water
  • 1 tsp Greek honey

How to Make It

  1. Place oregano in boiling water and let steep for 3 minutes.
  2. Pour contents in glass and add honey.
  3. Serve with or without leaves depending on desired method.

CSA Week 3 Woodstock Recipes and more

Pada: your SO is on bottom with your name on the bag $38.00 🙂

Mizuna is so good this week. Here is a word or two about it

Salad. Wash and chop the salad into bite size pieces. Mix with lettuce or any greens for salad. Try spinach and arugula, or even by itself.

Pasta. Even Asian greens can be tossed with pasta and fresh parmesan. Our friend Emma paired bok choy with penne and parmesan recently for a quick meal! Boil noodles of your choice al dente. While the noodles are cooking sauté chopped mizuna in olive oil with garlic. When the noodles are ready, drain and reserve 1 cup of the pasta water. Toss the noodles, parm, and a bit of the pasta water together in a skillet over low heat. Add more pasta water if the mixture looks dry. Serve with crushed red pepper and extra cheese!

Risotto. Another Italian inspired use for mizuna! Stir chopped and cleaned mizuna into a batch of risotto at the end of cooking. It will wilt perfectly. Try pairing with mushrooms for an earthy dish.

Stir-fry. Asian greens are of course perfect for stir-fry! Pair with any vegetables in your share, lots of garlic and ginger, and your protein of choice. Here’s a recipe to get you started.

Soup. We love greens in miso soup, but feel free to toss them into any vegetable soup at the end of cooking. Mizuna would also pair well chicken noodle or lightly creamy soups.

Grain Salads. This Mizuna Quinoa Salad with Lemon Scallion Vinaigrette is sure to be a crowd pleaser! Toss raw mizuna with farro, quinoa, rice, barley, or any grain for fresh salad perfect for picnics and potlucks.

Sauté. The simplest is last! Wash mizuna and then toss in a pan with garlic and olive oil. Leave whole like in this side to local pork chops or chop into bite-size pieces.

 

Purslane:

toss a handful of purslane leaves into a green salad use your Mizuna,  for some lemony crunch, or add it to pasta, potato, bean or grain salads. It is common in Indian cuisine – here’s a recipe for a purslane dal and a delicious-sounding Indian-style cooked purslane side dish with ginger and garlic

BAsil: a ton of baby basil, rinse well twice , dont worry about stems or roots that may be there, use fresh or make a pesto and freeze.

MINT: Recipe at end of mint section

  • Salad Ingredient: Chop up a few leaves and add them to your salad along with some freshly grated ginger and lemon zest. The flavour combo is amazing and adds a great summery flare to your favourite salad.
  • Jazz up your water: Flavour your water or lemonade with some smashed mint leaves.
  • Fancy Ice Cubes: Adding chopped mint leaves or even mint tea to your ice cube tray is super cute and makes for fun summer sipping. Pop these ice cubes into your guests’ drinks at a party or into your blender for a minty smoothie.
  • I Dont worry about the spots you see on some leaves they wont harm you.

 

Mint Pesto

Ingredients
  • ¼ cup walnut halves
  • 1½ cups basil leaves
  • 1½ cup fresh mint leaves
  • ¼ cup olive oil
  • ¼ cup sunflower seeds
  • 2 cloves garlic
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt
Make It Like So
  1. Toast the walnuts in the oven or pan for 5-10 minutes, turning occasionally.
  2. Combine the basil, mint and oil in a blender until smooth.
  3. Add the toasted walnuts, sunflower seeds and garlic and blend until pureed.
  4. Add the lemon juice and salt and blend once more.
  5. It’s now ready to be used or stored in the fridge in an air tight container or freeze in an ice cube tray and transfer to a freezer safe container to use later.

Tatsoi: asian spinach

How to Use Tatsoi
Tatsoi is a very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you’d use spinach. Lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of cooking. In Deborah Madison’s Vegetarian Cooking for Everyone, she lets tatsoi shine in a simple salad with scaliions, chives, and a sesame vinaigrette. Looking for more ways to use it? We thought you might be. Here are enough ideas to get you through the week:

INSTRUCTIONS:

TAKE A PLASTIC BAG FROM THE TOP OF YOUR FRIDGE, TAKE EGGS IF YOU SUBSCRIBE.

IN bags:

Tatsoi, purslane, muzuna, mint ,Basil