I mentioned this in last week’s Recipe Roundup, but am just getting around to posting pictures…
Volunteers are vital to the operation of our CSA, as we are a member-run organization. If you haven’t been able to fulfill your volunteer hours yet this season, there is still time! Please contact Volunteer Coordinator, Richelle Trivedi, at email@example.com to ask how you can help.
If you can’t make it to a volunteering slot during distribution, there are lots of other ways to help out. Richelle can help you find a volunteer activity that will fit your schedule.
You can also learn more on our volunteering page.
Hello Central Brooklyn CSA,
This week’s expected share includes
Sweet Chili Pepper
Hope to see you at distribution tomorrow!
This week’s share included tomatillos, tomatoes, hawaiian & aji dulce peppers, broccoli, butternut squash, spinach, beets, carrots, and parsley! Check out the latest Recipe Roundup on our recipes page for some kitchen inspiration!
1/2 pound tinda (baby pumpkin)
2 medium potatoes, cut into cubes
1/2 inch ginger
1 teaspoon coriander seeds
1/4 teaspoon cumin seeds, for the paste
5 whole red chili
1/4 teaspoon garam masala powder
3 green chili
1 1/2 teaspoon turmeric powder
salt to taste
4 tablespoons cooking oil
1 small, finely chopped tomato
a pinch cumin seeds
2 bay leaves
1 1/2 cup water
Mix the potato with 1/2 tsp of turmeric powder and salt. Heat the oil in a pan, and fry the potato till they turn light golden brown. Remove and keep it aside.
Scrape the baby pumpkin with a peeler and cut into 4 pieces. Add 1/2 tsp turmeric and little salt. Fry in the same oil till they turn light brown. Remove and set aside. Grind to make a paste of ginger, coriander seeds, cumin seeds, and whole red chilli. Add Bay leaf, 1/4 tsp Cumin seeds (seasoning), sugar, garam masala powder to the oil in the pan. When starts spluttering, add the juice from the paste from step 3 using a strainer. Add the rest of the turmeric powder. Fry for 5 minutes in medium heat. Add the chopped tomato and fry till oil leaves the side of the pan. Add the salt, green chilli, fried potato and the tinda. Fry for few minutes. Add 1 1/2 cup of water and bring to boil. Reduce heat and let it simmer for 10 min. Remove and serve with rice or chappati.
Included lettuce, leeks, corn, baby pumpkins, carrots, beets, yellow peppers, radishes, collard greens, and acorn squash! Fall is coming!