On The Table, July 3
This Weeks’ Share
Share information is posted on Tuesday morning on GE’s website and I pull that for this listing. The contents of the veggie boxes can change, depending on the day of the week. They update their list almost daily to reflect the next day’s deliveries. If you wish to check their website for the harvest information closer to Thursday’s delivery click here. If you are unsure how to store unfamiliar veggies (or even familiar ones!) visit our storage tips page.
- RED BEETS
- DILL
- ZUCCHINI
- YELLOW or ROUND ZUCCHINI
- BABY SALAD TURNIPS
- GREEN CRISP LETTUCE
- CARROTS
- KOHLRABI
Call for Food Demo Volunteers!
Vermicomposting Wormshop Pictures
Recipes
Give a Food Demo!
Are you a chef, caterer, or just a good cook? This is your chance to show off your skills and give a food demo to other CSA members during one of our food pickups. We will provide veggies, bowls, utensils etc. You provide the spices, cutting knives and recipes. Bonus: This will count as volunteer hours. Contact Dawn at dawnrwilliams@hotmail.com (646-279-9062) to sign up before July 10.
In Nature there is No Garbage:
Last week during distro Helen Ho ran a vermicomposting workshop and provided free composting boxes to those who attended, along with vouchers to send in for the all important worms, without which compost is just garbage. I attended last year but wasn’t quite ready to commit to the responsibility of caring for worms, in addition to all the other creatures I’m responsible for. Another year of tossing good food scraps into the garbage later, I don’t want to be responsible for that kind of waste any longer if I don’t have to. So I explained to my doubtful 9 year old son, as I balanced the big blue box on the top of his brother’s stroller, why we had just acquired some pet worms. For me, the thought of all those nutritious vegetable clippings turning to mush trapped in plastic in a landfill somewhere is painfully wasteful. I explained that in the past our partial understanding of natural cycles led us to think that the process of eating, digesting and excreting food was a linear one, when in fact it’s just an arc of the circle. We humans have created an enormous amount of waste, simply by believing in it, by not understanding the principle that waste=food. Our little blue worm bin is one small way we can keep some of our waste from becoming garbage by turning it into worm food. The worms in their turn will convert it into plant food, so we can return those wonderful nutrients back to the soil, where they can nourish the plants that nourish us.
Recipes:
Since it’s hot and we have the ingredients for an amazing salad, I thought I would offer some salad dressing recipes this week. You can make one big CSA salad or pick and choose your ingredients and dressings.
Dill-Buttermilk Dressing
from Moosewood Restaurant New Classics
- 1/2 cup buttermilk
- 1/4 cup plain yogurt
- 2 tablespoons chopped fresh dill
- 1tablespoon oil
- 2 tablespoons cider vinegar
- salt to taste
- 1/4 teaspoon ground black pepper
combine all ingredients in a blender until smooth.
Walnut-Dill Dressing
from Farmer John’s Cookbook
- 1 tablespoon walnut or peanut oil
- 2 tablespoons chopped walnuts
- 1 1/2 teaspoons fresh squesezed lemon juice
- 1 tablespoon water
- 1 tablesoon fresh dill
- 1/8 teaspoon cayenne pepper
Combine in a blender until smooth.
Lime Vinaigrette
From The Greens Cookbook
- Grated peel and juice of 2 limes
- 1 tablespoon sherry vinegar
- 2 to 3 tablespoons cilantro, chopped
- 1/4 teaspoon ground cumin seeds
- 1/4 teaspoon ground cardamom
- 1 clove garlic, finely chopped
- 1/2 teaspoon salt
- 6 tablespoons olive oil
Combine everything but the oil in a bowl. Whisk in the oil, taste and adjust seasonings if necessary.