Week 10 is shaping up to be another phenomenal week of fresh produce.
Members of the Central Brooklyn CSA, Week 10 is shaping up to be another phenomenal week of fresh produce. As of noon Tuesday, we expect
Please note that this list is likely incomplete, we hope to be able to update it closer to harvest time!
There are a whole lot of great places to find recipes here, just as there are a great many ways to prepare our amazing CSA produce.
Did you realize there are three places to find great tasting recipes on the Central Brooklyn CSA blog?
There are a whole lot of great places to find recipes here, just as there are a great many ways to prepare our amazing CSA produce.
Eat well.
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.
Ingredients
– 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”
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.
Central Brooklyn CSA 
