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”

Zucchini Soup with Beaten Eggs

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”

Cooking Demo Week 7: A Success!

Check out our Recipe Tab for more recipes recommended by the Food Education Team and visit the CSA Forum to sneak a peak at members’ recipes or add your own

Thank you to all who came and learned how to make Shredded Veggie Pancakes from Emily, our Community Chef! For those who missed the exhibition or simply would like to learn more, we will be having another cooking demonstration at next Wednesday’s ( 4Aug 2010) share distribution.

Check out our Recipe Tab for more recipes recommended by the Food Education Team and visit the CSA Forum to sneak a peak at members’ recipes or add your own.

"The Mona Lisa of Beet Pancakes"
Find out how to get this...
The whole is more delicious than the sum of its parts
....from this

Thank you Joe Wirtheim for the photos!

Week 7 Harvest

We are happy pass on the probable contents of this weeks share from our farmer friends at MimoMex Farms.

Greetings Central Brooklyn CSA Members,

We are happy to pass on the probable contents of this week’s share from our farmer friends at MimoMex Farms:

  • 1 head lettuce
  • 2 lbs red potatoes
  • 1 head cabbage
  • 1 lb. green pepper
  • 4 ears corn
  • 1 bunch beets
  • 1 bunch carrots
  • 2 leeks
  • 1 bunch oregano

There is a killer grilled corn on the cob with cilantro and lime butter recipe in the forum section already, and you can expect to see other bangin’ recipes from the community being posted all the time!

~Eat well until we meet again~

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