Membership Forms

apple treeThe wait is over, it’s time to start signing up for your summer CSA shares. Download the CBCSA Membership Agreement Form 2013(Wait List Only)

 

We can’t wait to see you this summer.  And it’s never too late to become a core group member!

CBCSA Brochure 2013

Week 10 Expected Harvest

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

  • Tomatoes
  • Peppers (jalapeños or serrano)
  • Cilantro
  • Bell Pepper
  • Eggplant
  • Lemongrass
  • Kale

Please note that this list is likely incomplete, we hope to be able to update it closer to harvest time!

New Recipes in This Week’s Recipe Roundup

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?

  1. Every Friday, Saturday, and Sunday our blog turns into a “Weekend Cooking Blog” as our Food Education Team posts tested recipes (and tasty-looking photos) on the home page.
  2. Every Wednesday we post a Recipe Roundup (which you can access by clicking the “Recipe” tab on the top of this page), which is an aggregation of scrumptious ideas from cooks we trust, using the vegetables we expect to get in that respective week’s share.
  3. Every day our community members post and comment on new recipes of their own in our CSA Forum/ Recipe section (which can alwaysbe  found by clicking the “CSA Forum” tab on this page).

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.

Week 9 Scheduled Harvest

The foods we expect Week 9

Thanks to Veronica (our CSA/farm liaison) and MimoMex, we have a good idea of what to expect in tomorrow’s share:

Tomatoes

Eggplant

Pepper

Kale

Cucumber

& Herbs (not quite sure which one[s], yet)

As usual, this list is subject to change, but we expect most  – if not all – of these great vegetables to be on their way to Central Brooklyn CSA early tomorrow afternoon.

Fresh Herb Quesadillas

Pair these quesadillas with a simple salad of greens dressed with oil and vinegar for a light dinner.

(Note: Check out more recipe ideas on our new weekly feature, Recipe Roundup, which will be posted in the Recipe section every Wednesday.)

These delicious quesadillas are a simple and fast way to use herbs. The quesadillas pictured are filled with a mixture of chopped epazote, mint, and oregano, but feel free to play around and use whatever herbs you have in the fridge! Pair them with a simple salad of greens dressed with oil and vinegar for a light dinner.Mmm herby

Fresh Herb Quesadillas

The proportions for the herbs, onions, and cheese are approximate. Feel free to adjust according to your own preferences.

On a whim I decided to compress the tortillas while cooking by putting a small sauce pan on top along with a can of tomatoes, as you see in the photo. The weight helped them to cook fast and evenly. Eventually I realized the can was not needed because the sauce pan alone was heavy enough. This is reflected in the directions below.

(makes 4 quesadillas)

Continue reading “Fresh Herb Quesadillas”

Corn Potato Cakes

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”

Tonight: Cooking Demo #2

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! 😉

Pink Beans in Sauce with Epazote

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”