We made mini corn potato cakes at tonight’s cooking demo.
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 “Corn Potato Cakes”
Community Chef Emily and Bar Sepia’s Delissa Reynolds join forces for this explosion of cooking!
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! 😉
Week 8 probable grocery list
Vero, our Farmer Contact Person, just got our probable menu for Week 8. It includes:
- Green Peppers
- Green Onions
- Mint, Basil ,or Sage (one of the three)
See everyone on Wednesday (& don’t forget about the Cooking Demo from 5 til 7)!
This is what is going on this week in our Central Brooklyn CSA.
This week is a busy one for our CSA so we thought it prudent to remind everyone of when and where things are going on.
Week of 2 August 2010
Tuesday – We are posting this week’s expected harvest on our blog.
Wednesday – Share Distribution (4-7:30pm); Cooking Demonstration (5-7pm) at Hebron SDA Church.
Thursday – August Planning Team Meeting at LaunchPad workspace at 7pm. (LaunchPad is located at 721 Franklin Ave, on the corner of Park Place.)
Friday– Our “Weekend Cooking Blog” returns!
Don’t forget you can have Central Brooklyn updates sent directly to you: email subscribe to this blog, join our Facebook group, and/ or follow us on twitter.
I take this bean thing seriously, so it was a personal challenge to incorporate epazote into my quest to make the best ever bowl of beans.
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.
Continue reading “Pink Beans in Sauce with Epazote”
This is a vegetarian variation of stracciatella highlights the soft flavor and texture of zucchini and is enriched by the addition of eggs, butter, and a bit of cheese.
Courtesy of Emily Nickerson
Adapted from the Cucina di Magro cookbook by G. Franco Romagnoli
This is a vegetarian variation of stracciatella, an Italian soup traditionally made by stirring beaten eggs into a meat-based broth. This version highlights the soft flavor and texture of zucchini and is enriched by the addition of eggs, butter, and a bit of cheese. Bonus: From start to finish this soup took about 30 minutes to prepare, a perfect option on a night when you’re craving a hot meal and don’t have much time or energy to cook.
Continue reading “Zucchini Soup with Beaten Eggs”