What do I DO with all my vegetables? One Healthy and One Decadent Use for Winter Squash

Ah, Fall. When you are eating seasonally as all of us have been this year, you learn to appreciate the different fruits of each season, even each portion of each season. Early summer and the beginning of our CSA season brings garlic scapes and green onions,the blooming of summer brings corn, tomatoes, chiles, and squash blossoms. Fall, although it is normally considered a season when things hibernate, has its own vegetable pleasures as well. Squashes and potatoes abound.

I have my own personal go-tos when it comes to squash and potatoes, and I usually rely on those as we enter this wonderful season of comfort foods, stick-to-your-ribs meals. This year I have entered two new dishes into my repertoire-- one, a slow-cooker black bean and butternut squash chili, is healthy and we will definitely be eating a lot of it. The other, a recipe for a flan de calabaza (pumpkin custard) given to me by my grandmother, is definitely more decadent and we will make it for special occasions (as well as share the recipe with all of you!).

Recipes after the jump!

What do I DO With all these vegetables? Hands off my bok choy!

Truth be told, I was overwhelmed when I received my first 'choy from the CSA, about three years ago, the veggies looking very similar to the picture above. I am sure I had had bok choy at some point before that, but I had certainly never cooked with it or its various family members (chinese cabbage, fun choi, tatsoi, and various others, a veritable family reunion of Asian greens), which I would come to know well as I continued receiving my CSA share week after week. I learned to use most of it by pickling, shredding the 'choy in all its forms to create a sort of mustardy sauerkraut which I found worked great in tuna salad. But I didn't go farther than that. 

Until I found a gateway recipe that introduced me to the pleasures of bok choy stir-fries. It was a recipe for beef and bok choy that I have included below, and it is delicious over rice noodles or regular rice. Ever since then, I beg people to hand over their choy if they don't want it. I also recently found a recipe for sesame chicken and bok choy stir fry, which (to me) tastes just like sesame chicken but not as overwhelming, and much better for you (My husband likes it, but is not so convinced)

Click the link for nutritional benefits of the "chois" and for recipes! 

What do I do with all these vegetables? Part 5: When the going gets tough, the tough pickle the hell out of their share!

 

 

Last week's share brought with it the smell and taste of the summer harvest from Rogowski Farm! We received all sorts of vegetables we had not yet seen this CSA season, including baby kohlrabi. If anyone has seen an "adult" kohlrabi, you know just how daunting they can look: big, purple, with multiple limbs stretching out into its greens, the root of the kohlrabi really looks like a purple alien before you undress it of its skin and find something very similar to a jicama and which can be used in similar ways.

 

I usually make a kohlrabi slaw with my CSA kohlrabi, but I wasn't in the mood this time, and sometimes when we get into a fixed mindset about a vegetable, we can forget there are other things to do with it. So on and on my kohlrabi sat during the week, pretty much forgotten until I finally got some time to work on the project I had in mind to use up the large amounts of sweet, hot, and Banana peppers we have received in the last few weeks, namely pickling them to enjoy their crunchy, tangy, spicy goodness in later months.

For more information on how you (yes, YOU) can pickle in your refrigerator with a minimum of work and a small amount of space, read on!

What do I do with all these vegetables? Part 4: In which a share is decimated (but the kitchen sink is left intact)

I think I may have found the ultimate summer soup recipe that uses up a good deal of the vegetables we have been receiving in our share (or can be added). The herbs are flexible (my suggestions are a guideline) It can be made vegan, it can be made vegetarian, it can be made with meat! Most importantly, it is yummy for adults but very healthy! Maybe even more importantly for some of us, it is easily made for kids (see below for more instructions) and our young taste tester found it pretty tasty.

The recipe is after the jump, and modified from Veggie Venture's Summer Best Corn Chowder (the really, really healthy stats for the recipe, including Weight Watchers points, are also at the site. Be sure to include points for meat if you add it, or calories, if you are watching those!) Thanks to Jessca for posting the original recipe!

What do I DO with all these vegetables? Part 3--The New Mom makes Pink Worm Soup and Oven Roasted Beets and Zucchini with Orange-Paprika Compound Salt

 What my vegetable soup COULD have looked like -- courtesy of http://www.all-creatures.org/recipes/images/soup-vegnood_small-3.jpg

My daughter has decided that regular, jarred baby food is beneath her. This might be because of all the amazing table food she had while were on vacation in Puerto Rico--and the fact that this week, she went out to eat three times (jetsetter AND gourmand): She sampled the carrot soup at a Mediterranean restaurant downtown, had pupusas at a Salvadoran restaurant (her tamale never got to the table), and finished the week off with gazpacho, some chicken, and melon for dessert at lunch with her grandparents.

Figures she would turn her nose up when I tried to serve her baby oatmeal this morning, but I panicked. She had never liked any of the baby food I had made for her in the past--she SPIT OUT some baby hummus I lovingly made for her at five months, ditto oatmeal wih peaches at 8 months--and now I was either going to have to take her out to eat every day...or I would have to learn to make something for her that she would enjoy.

This week's share and recipes after the jump!

Part 2 of What Do I DO with all these vegetables?: How the New Mom learned to stop worrying and make lots of pesto.

                                                 (Stock picture of garlic scape pesto)
This week's share consisted of carrots, beets, radishes (all with their tops), scallions/green onions, a head of lettuce, snow peas, and garlic scapes. It all went into a shopping bag and the shopping bag went straight into the refrigerator because I had errands to run (The New Mom is all about keepin it real). I figured sometime between Saturday and (not ideal, as those tops tend to start getting droopy) Sunday I would get to them.

Surprise, surprise, then, when I did not have to wait for baby to nap or for my husband to get home to break down, store, and prepare  the whole share--in 50 minutes! I don't think every week will be like this, but I lucked out for the inauguration of this project! Recipes follow after my long-windedness!

Part 1 of What do I DO with all these vegetables? The New Mom Intro

This is the first in a series that will be posted throughout the year on ways to store and use vegetables in an efficient and delicious manner! New Mom and CSA chef Johanna will be helming the project, although we are always looking for new voices and perspectives (e.g. seniors, young couples, singles, raw foodies, vegans, vegetarians, flexitarians, families with older kids and picky palates, and so on)! If you are a member who would like to write a "What do I DO?" or two,  please contact us at ParkchesterCSA@gmail.com

I am excited and looking forward to some tips and systems I have been using to organize my CSA "stash", as well as using it in the most efficient (and yummy!) way possible. This project (and its title) sprung from one of the most common questions we get about the CSA share system and, emphasis a fellow core volunteer's, "What do I DO with ALL these vegetables?"

It can be a daunting task, receiving such a large share at the beginning of the week in forms many of us might not be familiar--carrots with full tops, radishes with leafy, peppery greens crowning them. It's all so beautiful on the table when you pick your veggies up, but once they are in your reusable shopping bag, and then your house--what then?

When I was not a mom and had more time than I can even conceive of at the moment, I had a very rigid system-- come home immediately, start to separate greens from vegetables, wrap the greens in fresh paper towels, which then went into zip loc bags bought just for this purpose, lovingly labeled in black sharpie. It was tidy, if not slightly anal-retentive....and wasteful. I would find many of those paper-towel ziploc bundles at the bottom of my crisper, stained with oxidation from rotting vegetables, simply because I could not find use for them in my dinner repertoire or the volume was too overwhelming, my system of breaking things down not efficient enough to work throughout the week. I suspect I am not the only person with this problem.

As a new mom, I have neither the time nor the funds to waste that much produce. Clearly another system would have to be found. In the next entry, I wil share how I broke down, organized, and used this week's CSA share.

Full disclosure: I am the resident CSA chef for Parkchester and this is my third year as a core volunteer and member of the CSA. I'm a new mom on a diet with a flexitarian family; we tend to see meat as a side and not the main event, although breaking the habit of meat after a pregnancy of anemia and big portions has been tough! Work in progress! I work at home mostly which definitely gives me an advantage in terms of time, although I rely on the typical mom tools of the trade such as leftovers, the slow cooker, and a patient husband/sous-chef who follows my cooking instructions diligently when our seven month old daughter falls asleep on top of me right before dinner.

Opening Day and First Cooking Demo Pics

                                                  
We had a great time today meeting new members and old alike and distributing this week's shares. Click the break for more pics and for this weeks's recipe! Also, stay tuned for the next cooking demonstration in two or three weeks, which will be on Vietnamese salad rolls with a peanut dipping sauce!

Opening Day - June 16th!

Our Meet The Farmer Event!

Over a dozen people met our farmer, Cheryl Rogowski, at St. Paul's Church in Parkchester on Saturday morning, April 21.    Cheryl brought some fantastic pestos and spreads from the Rogowski Farm's Black Earth line and a couple of baskets full of Sweet Potato Bombs made with sweet potatoes grown on the farm. 

Cheryl told us everyone at the Farm is excited about the new growing season, and a lot of work has gone into rebuilding from last year's Tropical Storms Irene and Lee and the Halloween snowstorm. Peas, onions, lettuce, broccoli, cauliflower, scallions and various colors of carrots are among the veggies growing for harvest in June.   Later in the summer, the farm will have tomatoes, cucumbers, summer squashes, basil, dill, turnips, snap beans, cabbages, kale and more.

There is still time to sign up to become a member of Parkchester CSA -- deadline is May 31. 

Flyers and Documents for Outreach

Hello Everyone!
Here are some documents to print and spread around to get the word out about the CSA and our upcoming "Meet the Farmer" event!

Meet the Farmer 2012 Flyer: CLICK HERE
CSA Information Flyer (English): CLICK HERE
CSA Information Flyer (Spanish): CLICK HERE

Thank you!

Parkchester CSA 2012 Application now available!

`You can download it here: CLICK!

Cheryl Rogowski interviewed by Majora Carter

Parkchester CSA farmer Cheryl Rogowski was interviewed by environmental justice advocate, Sustainable South Bronx founder, and fellow Bronxite Majora Carter for Carter's show "The Promised Land".

To listen to the interview and to read more about Majora Carter's visit to the W. Rogowski farm, click here!

Farmer Cheryl Rogowski's TEDx Talk

Our CSA farmer Cheryl Rogowski of W. Rogowski farm speaks in this independently arranged TED talk about maintaining a sustainable family farm.

Save the Date: April 21, 2012: Meet Our CSA Farmer Cheryl Rogowski-- free homemade samples from the farm!

Parkchester CSA invites you to Meet Our Farmer Cheryl Rogowski, from W. Rogowski Farm!

How often do you get to meet the person who grows your food?  Here's your chance!

** Save-The-Date **

Date: Saturday, April 21, 2012
Time: 10:00 am - 12:00 noon
Where: St. Paul's Evangelical Lutheran Church, 1891 McGraw Avenue, at Virginia Ave, in Parkchester

The Rogowski family farm is located about 1 1/2 hours drive from the Bronx in Pine Island, NY in Orange County, an area known for its black dirt -- a rich soil that was once the bed of a prehistoric glacial lake. In 2004, Cheryl became the first farmer ever to be awarded the MacArthur "genius" Fellowship for her innovative approach to redefining American family farming.  Cheryl's family started as onion farmers in New York in the late 1800s, but farmers have been in her family history since the 1400's in Poland. She was crowned the Princess of the 1983 Orange County Onion Harvest Festival.

Cheryl will be bringing delicious homemade foods from her farm's bounty for us to sample.

Come say hello and introduce yourself to Cheryl...
Come with all of your questions about the CSA, the farm and how the vegetables are grown…
Come meet other people interested in the CSA as well as previous members…

You'll also have the opportunity to sign up and make payments for the CSA, and sign up for volunteer shifts.

Come celebrate on the eve of Earth Day!

For planning purposes, please RSVP by Tuesday, April 17th by clicking here.

In the meantime, if you are interested in joining, visit our website http://parkchestercsa.blogspot.com.  Request an application by replying to this email at parkchestercsa@gmail.com.

Membership in the CSA is an amazing opportunity to purchase pesticide free Certified Naturally Grown produce directly from a local New York farmer.
The share season this year is 23 weeks from June 16th to November 17th. The cost per share is $435 (less than $19 per week).  Each week the farm makes a neighborhood delivery bringing 7-10 types of vegetables.  Each member share has enough produce to feed a family of four or two people who cook regularly. Share buddy arrangements are acceptable. Sign up is open only until May 31st.

Finally, if you are interested in joining the core volunteer group to help keep the CSA running, we would love to have your help! We need help in many areas and are open to fresh ideas to bring in members. One CSA member arranges for a table at the local Starbucks and distributes flyers and applications to customers. We welcome other such initiatives to reach the community.

If you have any questions, comments or wish to volunteer, please contact Trudy Williams at parkchestercsa@gmail.com.

We look forward to hearing from you and seeing you on April 21st!

May 12th Solar Economic Development Conference in Parkchester - Save the Date!

SAVE THE DATE!

Center for Sustainable Energy, Bronx Overall Economic Development Corporation, The Bronx Borough President’s Office, The Office Congressman José E. Serrano, Innovative Energy Solutions, Institute for Multicultural Communications, Cooperation and Development (IF.MC.CA.DI), Sustainable South Bronx, and St. Paul’s Church

present:

First Annual Bronx Solar Economic

Development Conference

St. Paul’s Church-1891 McGraw Ave

Bronx NY 10462

(718) 822-4535

Saturday, May 12

8:30am to 1pm

Free Admission!

In an effort to introduce solar energy to the Bronx, the First annual Bronx Solar Economic

Development Conference will be held on Saturday, May 12, 2012. Expected speakers

and guests will include: Bronx Borough President Ruben Diaz, Bronx Overall Economic

Development Corporation (BOEDC), solar companies business and home owners, solar

industry experts, and others. St. Paul will unveil its community centered solar energy pilot

program for Parkchester.

FAQ Part III: Money matters

Note: This is the third part of our Parkchester CSA FAQ. For Part 1 (CSA basics), click here. For Part 2 (Farm info, vegetables, and share info), click here.

Part III: Money Matters
What is the cost breakdown weekly of the share?
When the amount due by the end of May is divided by the amount of weeks in the season, the weekly breakdown comes out to less than 19 dollars a week.
How do I make a payment?
Please send checks made out to W. Rogowski Farm or money orders to
Parkchester CSA
Parkchester Station
P.O. Box 799
Bronx, NY 10462
How do I get more information about financial assistance?  How much is offered?
We offer financial assistance on a case-by-case basis. Please e-mail us at parkchestercsa@gmail.com and we will work with you!
Do you accept food stamps?
Unfortunately, we currently do not accept food stamps.

I’m not able to participate this season, but would like to give a donation.
An internet space for making donations to Parkchester CSA is currently being explored. Until then, donations can be sent to the address above.

Parkchester CSA FAQ: Part II (Farm information, vegetables, and share info)

Note: This is Part II in a series of FAQ's about the Parkchester CSA, for the previous section on the basics the CSA, please click here.

Part II: Farm info, vegetables, and share info

Where is the farm the vegetables are coming from?
Our CSA farm is the W. Rogowski Farm, which is located in Pine Island, NY, an area of Upstate NY known for its black dirt, a rich soil that was once the bed of a prehistoric lake. The soil is rich in nutrients and thus the area has produced delicious vegetables for many centuries. The farm is open for visitors; you can visit their website (www.rogowskifarm.com) for directions! 

Just how many vegetables will I receive week to week?
You will receive 7-10 different kinds of vegetables typically, although this varies depending on weather conditions.


How big is one share?
A share will easily feed a family of 4, or 2 people who cook at home regularly and eat a lot of veggies.  A half-share is a good size for one person or for two people who don’t cook at home every night.


I know the amount of vegetables will be too much for my household every week.  Can you help me find someone to split the share?
We can certainly help people find “share-buddies”! Please reach out by email (parkchestercsa@gmail.com) and we will work with you.


What happens if I am away or can’t get to the church to pick up my share?
A friend or neighbor you’ve authorized to pick up your share can do so.

Is fruit offered in this CSA?
Fruit will not be offered during the 2012 season, but it is a possibility for 2013.


What do I do with all these vegetables?
We can put you in touch with resources on how to make the most of your CSA share.  We are planning to do a workshop early in the summer to share some tips on how to store vegetables.


What are some online resources to help me cook and learn about nutrition?
http://www.WHfoods.com: for in-depth information about the nutritional profile of many foods
The old CSA blog (http://turfnews.blogspot.com)’s archives contain many many recipes using the specific vegetables that are usually received by CSA members.
Mariquita CSA (California) has a blog with recipes listed by vegetable: http://www.mariquita.com/recipes/index.html


What if there is a drought or flooding and the farm can’t produce the quantity or quality of vegetables the farm normally produces?
CSA members share the same risks that the farmer does with her crop.  The Rogowski Farm is a second-generation, family operated farm with lots of experience.

Parkchester CSA FAQ Part I: What is a CSA? How does it work?

This is the first post in a series of FAQ's about our organization. The first part concerns what a CSA is and how it works.

Part I: What is a CSA? How does it work?
Is a CSA like a food coop?
No, although it is kind of like a buying club.  The big difference is that in Community Supported Agriculture, there is a partnership between CSA members and the farmer. CSA members make their payment to the farmer for the season up front, so that the farmer can use the money for seed, equipment, repairs, etc. A food coop usually gets their food from wholesale distributors.  CSA members know exactly who is growing their vegetables.

What is Just Food?
From the JustFood website (http://www.justfood.org): “Just Food is a non-profit organization that connects communities and local farms with the resources and support they need to make fresh, locally grown food accessible to all New Yorkers. Just Food provides regional farmers and food producers, CSA organizers and everyday eaters with the resources and support they need to establish and experience healthy food systems—in every neighborhood.”

Do I have to be a member to participate in the CSA?
Yes, only pre-paid members can participate.  There are no on-site sales of vegetables.
Can I still sign up after the season has started?
Our goal is to get the payments for the shares out to the farmer in a timely manner before the season begins, so that the farmer can use that money to buy equipment needed to harvest as well as pay the workers on their farm and prepare for the next season. Because of this, we do not accept late sign-ups.

Why do  I have to volunteer?
Parkchester CSA is a completely volunteer-run organization. The core organizing team is a group of volunteers dedicated to sustainability and access to fresh food for the community by the community, and we are compensated solely by the satisfaction of bringing these goals into fruition. As such, we ask that other members volunteer to take care of distribution days so we can continue to be able to keep the cost of the shares low. Beyond these considerations, volunteering is also a way to connect with fellow CSA members and therefore the community at large. Many of us have stayed on in the CSA not just because of the benefits of delicious, naturally grown vegetables, but because we have created genuine connections with each other through volunteering and being involved in the CSA.

Pictures of Our Farm

The Parkchester CSA made a visit to Rogowski farm (our CSA farm) in October 2010. Here are some pictures from our trip!

Information about Parkchester CSA's 2012 Season!

Our season is coming up soon and we are signing members up!


WHAT IS CSA? Community Supported Agriculture (CSA) is a great

way to buy local, seasonal produce directly from a local farmer.



HOW DOES IT WORK? Purchase a “share” in a farm and receive a

variety of Certified Naturally Grown vegetables weekly during a 23-
week season.



The share will be twenty weeks long, and include a variety of seven to ten vegetables to be picked up every Saturday from 10 am to 12 pm at St. Paul's Evangelical Lutheran Church, 1891 Mcgraw Ave. in parkchester.

The cost is 435 dollars for the season, with split shares available for those who would like to split a share with a friend. This includes a 10 dollar admin fee to be collected on the start date of the CSA.

The CSA will run from June to November, start date June 16th. The season will end on November 17th

Please contact us at parkchestercsa@gmail.com with questions and/or to receive an application.

Watch this space!

Coming soon: information on the 2012 Parkchester CSA (formerly Turf CSA) season, and survey results from the 2011 season! Stay tuned, and please contact parkchestercsa@gmail.com for more information!