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Thursday, 04 March 2010 18:18

Bacon, Squash and Kale Pie

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* 1 pie crust
* 3 tablespoons olive oil
* 1 (1-pound) piece butternut or acorn squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 cups)
* 3/4 teaspoon salt
* 1/2 teaspoon black pepper
* 1 medium onion, finely chopped
* 4 slices bacon
* 3 garlic cloves, finely chopped
* 2 teaspoons finely chopped fresh sage
* 1 1/2 pounds kale, stems and center ribs discarded and leaves coarsely chopped (16 cups)
* 1/4 cup water
* 7 tablespoons unsalted butter, melted

Put oven rack in middle position and preheat oven to 425°F.

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté squash with 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until browned and just beginning to soften, about 5 minutes. Transfer to a plate and spread in 1 layer to cool.

Add remaining tablespoon oil to skillet and reduce heat to moderate, then cook onion, bacon, garlic, sage, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until onion is softened, about 7 minutes. Stir in kale and water and cook, covered, stirring occasionally, until kale is just tender, about 6 minutes. (Skillet will be full, but volume will reduce as vegetables steam.) Cool, uncovered, to room temperature.

Spread half of kale mixture in pie shell. Spread squash mixture over kale. Top with remaining kale.

Bake until pie crust turns deep golden brown, 20 to 25 minutes. Cool pie in pan on a rack 5 minutes.

Mark has lived in Greenpoint with his girlfriend Crystal, two cats Milo and Althea and dog Kyra for the last 5 years. They love the restaurants and pubs in Greenpoint and Williamsburg and rarely find the need to venture into Manhattan for good food and drink

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Tuesday, 23 February 2010 18:19

Carrot Muffins

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1 cup all-purpose flour & 1 cup whole-wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1?2 teaspoon nutmeg
1?4 teaspoon salt
1?2 cup white sugar and 1?2 cup light brown sugar (or maple syrup!)
1?4 pound carrots
1?2 cup pecans or walnuts
3 large eggs (or the equivalent egg substitute)
1 cup canola oil (or 1?2 cup apple sauce and 1?2 cup oil)
2 teaspoons vanilla
1 apple

Preheat oven to 350° and oil 12 muffin cups.

In a large bowl, sift together flour, baking soda, cinnamon, and salt. Whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop nuts. Add shredded carrots and nuts to flour mixture and toss well.

In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just well-combined. Divide batter among muffin cups, filling them three- fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.

Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature for 5 days.

Sonya is originally from Oakland, CA but fell in love with New York (who wouldn’t!) and became a transplant. She lives in north Williamsburg with her boyfriend Daniel, who is also a member of the CSA, and sassy cat Gigi. Sonya is dedicated to maintaining a locally based, environmentally sustainable diet and educating others about the benefits of doing so. She is very happy to be a part of this CSA!

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Wednesday, 17 February 2010 18:20

Apples, too!

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The boxes for this week will also contain Honey Crisp Apples… and you will all be getting more of those as the winter CSA continues. 

honey crispThe Honeycrisp apple is a tart, juicy and sweet apple with a thick skin who’s flesh is creamy white. Honeycrisps can be quite aromatic depending on maturity, and boast a popular following for their attractive flavor as well as their ability to store beautifully. A Honeycrisp can maintain the integrity of its flavor and texture for over 6 months when stored refrigerated. 

Honeycrisp apples are not old though with a birth date of 1960 when a Macoun and a Honeygold were crossed at the University of Minnesota; who still owns the patents and rights to Honeycrisp apples interesting enough. Some say it was not until 1991, but either way the name of this apple perfectly describes what was produced. Today, Honeycrips are grown all over our New York state for everyone’s enjoyment. 

Best for eating out of hand or salads, these apples also make good sauces and can be baked into pies, crumbles, etc. These are a wonderful option for people looking to eat more fruit as their firm texture and sweet flavor keeps Honeycrisps a friendly apple for all.

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Tuesday, 16 February 2010 18:21

Another Week of Goods:

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Another week swings around and we’ve had snow and more snow (I know the city got plenty)…passed the major February holidays, one of love and the other of presidents….Mardi Gras is upon us with today being Fat Tuesday and Ash Wednesday tomorrow signals the start of Lent… Time is flying by! Though winter is still being its beautiful self up here, blanketing upstate with snow today. Now, onto the boxes for this week:

*Red Beans

*Black Beans




*Baby Spinach from the green house

….Basically the delicious and life sustaining standards but a word about the Cheese and Potatoes this week. Due to the snow and storms (or the warnings of potential storms) those items are coming for the next share. 

Valentine’s menus all around were showcasing the beet in one form or another…some even carved it into soft heart shapes, but beets really don’t need a holiday to be loved. Growing up, the only beets I knew were sliced into soggy rings and floating in a pool of redish purple liquids on the Shoney’s buffet… so needless to say, I see fresh local beets as such a blessing. A heart healthy blessing that is said to have been first cultivated along the Mediterranean, moving into India, the Middle East and China (850 BC.) Beet’s brilliant red color is said to be a “blood builder” but throughout history was used as everything from a laxative to an aprodashiac by the ancient Romans. 

Beets are high in Folate, Potassium, Vitamin C, and Iron to name a few of its nutrients. Beets thus protect against birth defeats, heart disease, inflammation and are an anti-cancer food. Though light cooking is recommended for the most cancer fighting properties. Lately I’ve been hooked on chunks of beets and lentils all mixed into a salad together with goat cheese on top. It can be kept for days in the fridge and can be eaten cold or hot. Over greens it makes a lovely lunch or warm, it can serve as a side dish or a main dish all by itself.

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Sunday, 14 February 2010 18:22

Happy Valentine’s Day

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babybeet2Beets are red, 

Or golden you say?

We love you all, 

Thanks for being part of our CSA! 

…. more later on the next box of goods coming as well as a write up on organic apples. 

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Saturday, 13 February 2010 18:23

Cumin-Scented Root Vegetable Latkes

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3 cups grated Yukon Gold potatoes (about 4 medium)
2 cups grated carrots (about 5)
1 cup grated butternut squash (about 1 small)
1 yellow onion, grated
2/3 cup all-purpose flour
1 tablespoon cumin
1 teaspoon coriander
½ teaspoon ground black pepper
1 tablespoon salt
¾ cup grated Parmiggiano Reggiano cheese
3 large eggs, beaten to blend
Vegetable oil, for frying

Preheat oven to 250 degrees F.
Place potatoes, carrots, squash, and onion in kitchen towel. Gather up corners to form a sack and twist tightly to remove as much liquid as possible.
In large mixing bowl combine flour, cumin, coriander, pepper, and salt. Add grated vegetables, cheese, and beaten eggs; stir until mixture is well combined.
Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.

Daron and Romney Jacob haven’t lived in Williamsburg since before it was cool, but they appreciate the neighborhood’s quaint shops and variety of restaurants (current favorites: Mesa Coyoacan, Roberta’s, Bakeri). Their cocker spaniel, Jah, loves to chase squirrels in McCarren Park. All of them hate the L train.

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Wednesday, 10 February 2010 18:24

Snow Day!!

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“Wow, it really snowed last night! Isn’t it wonderful?Everything familiar has disappeared! The world looks brand new! 

A new year…a fresh clean start !It’s like having a big white sheet of paper to draw on! A day full of possibilities! It’s a magical world, Hobbes, ol’ buddy…let’s go exploring!” 

–Bill Watterson: It’s a Magical World: A Calvin and Hobbes Collection

If you’re in the city, you’re getting more than we are up here…but it’s a blustery snow day. Perfect for fire building… skiing… or cooking a big pot of beans if you still have them around! The easiest way to tackle this is to quick soak the beans, and then chop up all the veggies you have left around… making a great big pot of vegetable and bean soup or stew (depending on how hearty your selection ends up being.) 

Here is the best way to soak beans but for a quick soak, follow this process but only allow the beans to soak after the first boil for 1 to 2 hours:

Beans require a two step process of soaking and cooking. Soaking the beans allows the starches that cause gas to start to dissolve, while the cooking makes the beans tender and digestible. Most of the gas causing starches will be in the soaking water, so always drain the beans after a soak, and use clean water when cooking them. This can be used for any beans (except lentils and dried peas which do not require a soak,) and the cooking times will vary a bit by bean, as some take longer than others to become tender. 

According to the California Dry Bean Advisory Board, this is the best method for gas free beans: 

SOAK: Place 1 pound of dried beans (washed and sorted) in a 5 quart sauce pan with 10 or more cups of boiling water, and boil for 2-3 minutes. Remove from heat, cover, and set aside overnight. By morning 70-90% of the indigestible sugars will be in soaking water. Drain and rinse beans thoroughly, then proceed with cooking. 

COOK:  Do not add acidic ingredients when cooking beans, or wait until the end of cooking to do so. These ingredients will stop the process by which beans absorb liquid and soften, causing a much slower cooking. Test doneness by pressing or mashing the beans in between two fingers, or with a fork. 

–Return the beans to the sauce pan, and cover with 3 times their volume in water. Add herbs or spices but no salt. 

–Bring to a boil, then reduce to a simmer, and cook uncovered, stirring occasionally. Do not boil the beans again, as this will cause the skins to rupture. Add more water if needed, and begin testing beans after about 45-60 minutes.

–Beans can be eaten right after cooking, or used in recipes, but you can also freeze beans for later use. (1 pound of beans will yield 5-6 cups cooked.)

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Friday, 05 February 2010 18:26

Taking a Moment with Maple

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Hello, your Maple Syrup here.

I love a good breakfast meeting but sometimes I like to feel a little more sexy and smooth… especially with Valentines coming up. Here is a simple way to make me into mousse.

6 Tablespoons Maple Syrup
3 Egg yolks
pinch salt
1 teaspoon vanilla or…
1 to 2 teaspoons grated orange peel* optional
1 cup heavy cream

Combine syrup, yolks and salt in a double boiler… Whisk constantly until mixture is thick and coats the back of a wooden spoon…this will look like marshmallow cream, and color will become tan and darkened… about 5-7 minutes.

Take care not to overcook this mixture so it doesn’t curdle. Remove from heat and stir in vanilla OR orange peel. Place over a bowl of ice if you want to cool this mixture quicker… but allow to cool.

Whip the cream until firm but not dry peaks form…Once mixture is cool, fold in the cream in two editions.

Refrigerate or freeze in ramekins…if frozen, let sit for 20-30 minutes to soften.

Serve with walnut cookies or glazed hazelnuts or sliced pears or stewed apples…

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Sunday, 24 January 2010 11:43

Spaghetti Squash Hash

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pork-frittata-rs-671375-lBelow is a note from Nina, one of the Fort Greene members, with some delicious meal ideas.  I know that a list of dishes is often more helpful to me than a bunch of recipes, since they get my wheels turning, but I can still make the meals my own.

The list from my kitchen, thus far through the CSA season, includes: Sauteed Onion and Potato Frittata with Parmesan (pictured), Potato and Carrot Hash with Poached Eggs, Roasted Squash and Spelt Berry Salad with a Mustard & White Wine Vinegar Dressing, Roasted Carrots And Beets with Fresh Ginger and Farro, Mom’s Apple Cake (again, pictured, thought this is not the one I made.  see Smitten Kitchen for more information).


Hi Annie-
I am having a great time with all of my new foods. Having interesting produce has truly jump-started my cooking habit, and made me much more apt to have people over to my place to eat!

Last night I made
-carrot-pumpkin-ginger soup with sour cream and sage
-spaghetti squash - parmesan patties with apple sauce
- sauteed beet salad with onions and feta over romaine and those beautiful watermelon radishes

Here is the spaghetti squash recipe I found online. Easy and tasty, highly recommend!

Spaghetti Squash Hash Browns

1 Medium Spaghetti Squash, cooked 1/3 cups all-purpose Flour (or try Whole Wheat Flour for a healthier dish)
1/2 cup Grated Parmesan Cheese
4 Tablespoons Butter or Olive Oil
Salt and Pepper to taste
Sour cream garnish (optional)

1. Prepare and cook squash (see basic methods above).
2. Mix squash strands with flour and cheese.
3. Heat 1 Tablespoon Butter or Olive Oil in skillet over medium-high heat.
4. Spoon 1/4 cup of squash mixture into skillet.
5. Pat and press the squash mixture to form a thick “hash brown” cake.
6. Cook until bottom is lightly browned.
7. Turn hash brown over and cook the other side until lightly browned.
8. Continue with remaining squash mixture, adding butter or oil to the skillet as needed.
9. Sprinkle with Salt and Pepper to taste.
10. serve with a dollop of sour cream if desired.

Serves 4-6

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Sunday, 24 January 2010 11:41

Winter CSA Potluck 2010

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To celebrate the season, we’ll be hosting a Paisley Farm CSA Potluck for all members, friends, and family this Wednesday, January 27 at d.b.a. in Williamsburg.There’s no pick-up that day, so we hope you’ll take the opportunity to come meet your fellow CSA members, share a favorite dish, and enjoy drink specials from the bar.

Paisley Farm Winter CSA Potluck
Wednesday January 27, 2010
7 - 9pm
d.b.a., Williamsburg
113 N. 7th St.
(between Berry and Wythe, L to Bedford)

Thanks again for being a member of Paisley Farm CSA, and looking forward to seeing you at the potluck!

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We are an organic farm in Tivoli, NY, with four CSA sites in New York City. We also run a distribution company that represents small family farms in upstate NY.

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