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Author Topic: Affordable, Organic Vegetables!  (Read 21376 times)

Offline cabanird

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« Reply #30 on: August 16, 2005, 09:36:35 PM »
bleh!

this sounds like the perfect amount of food for me as i dont really cook very much. this might inspire me to eat a little bit healthier.

problem is--- my late nites have been moved for tuesdays (at least now i can be somewhat on time for ACK on thursdays)... i dont get back till like 845pm. :(

any other areas have pick ups on other days of the week?

Rosemary
"the sun will rise in Queens and I will Shine..." The Exit

Offline jayme

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« Reply #31 on: August 16, 2005, 09:39:49 PM »
You don't necessarily have to pick up yourself.  You can designate!  If you're interested, I could probably gather your goods for you.
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Offline merm

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« Reply #32 on: August 16, 2005, 09:41:14 PM »
I'm considering starting next week myself. I might need to depend on others occasionally to pick up my share, but any time that I go I'd also be happy to pick up for others.

Offline megc

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« Reply #33 on: August 17, 2005, 11:05:08 AM »
The vegetables are really excellent.  I ate string beans and peppers last night and they were delicious!  And so much food!  So cool.   What a great thing to be a part of.  I'm really glad I joined.

Offline jayme

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« Reply #34 on: August 17, 2005, 12:40:02 PM »
How did you fix the beans and peppers?

I have a LOT of both.
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Offline megc

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« Reply #35 on: August 17, 2005, 02:09:02 PM »
Quote from: jayme
How did you fix the beans and peppers?

I have a LOT of both.


Well, I started with red onions and carmelized them (to a certain point - not as much as I would for french onion soup) by cooking them in olive oil and a bit of kosher salt (helps to pull out the sugars).  Part way through that I tossed in the purple pepper sliced thinly so that it would cook down a bit and add a bit to the underlying flavor of the dish.  After the onions and pepper was cooked, I added the green beans and cooked them until they had softened (maybe 5 minutes?) but were not all wilted and mushy.  Toward the end I added pine nuts and cooked it all until the pine nuts were a little brown and had the warm nutty smell.  Salted a bit at the end. I ate this concoction with Sriracha, yum.

The other way I eat the beans is to sautee many cloves of garlic thinly sliced in olive oil and salt and the beans.  I also eat that with Sriracha!  I like the spicy.  Lightly sauteed beans by themselves with a sprinkling of fleur de sel at the end is also good.

I bet you could pickle the beans in rice vinegar.  They might also serve well for a cream soup, too.

As for the pepper, today I chopped it up and mixed it with the cucumber we got yesterday and I added feta cheese, red onion, and a dressing of olive oil, lemon juice, finely minced pickled jalepenos, and black pepper.  Y.U.M. :D

RavenswoodCSA

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« Reply #36 on: August 18, 2005, 03:52:02 PM »
This is how I made my beans (this was on the newsletter the week before last):

Green beans, blanched
Grated ginger
Red onion sliced really thin

Tossed with:
About a tablespoon of curry powder
Soy sauce
Rice vinegar
Toasted sesame oil
Honey

I think the recipe is one that my dear mother got and adapted (as she always does) from Andrew Weil.  It was good, but if you don't like curry, you could substitute dry mustard.  Also, if you switched toasted sesame oil for raw of some sort and didn't blanch the beans, I think it might be a raw recipe (or close at least).   That's partly for Merm and partly because my house gets hot when I cook.

Offline megc

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« Reply #37 on: August 23, 2005, 01:05:13 AM »
Just a reminder - I am driving to the CSA location this week to pick up vegetables.  I'll be leaving from the Peach at 4pm Tuesday.  I know Jayme is coming with, and I have 3 more seats available if anyone wants to join us.  

See you then!

Meg

zeno

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« Reply #38 on: August 23, 2005, 01:11:49 AM »
I will do all in my power to be there at 4pm Megc, though I'll be cutting it close. So count me in for tomorrow.
Thanks for providing that much needed ride,

----zeno.

Offline jayme

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« Reply #39 on: August 23, 2005, 03:14:27 AM »
I'm not married to 4 so I'd say we'll wait for you if you plan on coming?

Laura is out of town so that may be it for this week.

And, what did you do with your swiss chard?
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Offline megc

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« Reply #40 on: August 23, 2005, 09:30:18 AM »
I'll show up at the Peach at 4 and wait for your arrival Zeno.  No problem - I can drink some delicious coffee while I'm waiting.

 :)

Offline jayme

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« Reply #41 on: August 29, 2005, 03:44:51 PM »
Laura, I think you mentioned you might drive?  I'm planning on going down around 4/4:30 -- whether or not I have a ride.  (Zoom zoom.)

And I hope for more tomatoes!
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zeno

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« Reply #42 on: August 29, 2005, 03:51:51 PM »
Will also be at the cafe' at 4pm, Diana willing. (
Free coffee or tea (or gas money) to whoever can provide a ride.

:-)
----zeno.

Offline lanseaux

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« Reply #43 on: August 29, 2005, 03:56:17 PM »
Quote
Laura, I think you mentioned you might drive?

As of now, I can drive.  Only unknown is work cropping up, but even if it does it shouldn't interfere with a 4:00 run or so.  I'll plan on coming by FP around then, or come to think of it, a little earlier so I can enjoy me some coffee.

What are the chances of actually getting a parking space in front?

Offline jayme

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« Reply #44 on: August 29, 2005, 04:02:42 PM »
If it looks like there is parking around 3:45, I'll go make human sacrafice and pace angrily in the spot :)
These are pigs.
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