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.
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.
Our Community Chef, Emily Nickerson, will staging a cooking demonstration at this evening’s distribution from 5 until 7 pm.
Are you flat out beat trying to figure out something to do with your beets? Want to learn some bloody good new recipes? Well, tonight is your night.
Central Brooklyn CSA is proud to announce that our Food Education Team (led by Community Chef Emily Nickerson) will be staging a COOKING DEMONSTRATION at this evening’s share distribution from 5 until 7 pm. Plan to stay for a few minutes extra tonight and learn a new kitchen trick or two.
Did you know that there is a Planning Team which works on tasks involving the direction, and day-to-day running of the CSA? If not, we invite you to attend our next meeting on Thursday, August 5th. We’ll be meeting at 7 PM at LaunchPad, a meeting space at 721 Franklin Ave (on the corner of Park Place). At this meeting we will be discussing the direction of the CSA, including newsletter design, event planning, volunteer coordination, farmer communication, and community building.
Getting involved with the Planning Team is a great way to fulfill your volunteer hours if you are unable to volunteer at distribution. If you have any feedback on your experience with the CSA, or if you would just like to be more involved, please consider attending! Any questions can be fielded to Maia at CentralBrooklynCSA@gmail.com, or to J.T. at email@example.com.
There is a great article mentioning Central Brooklyn CSA on City Limits which discusses CSAs, farmer’s markets, and the struggle to find high-quality food in low-income neighborhoods. Check it out here.