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Saturday, 18 July 2009 12:24

African Peanut Pineapple Stew + Kale Salad

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Jimmy’s CSA member Elyse Allen has contributed these recipes for you to enjoy:

African Peanut Pineapple Stew
It’s my favorite thing to do with chard and kale - I add more greens than the recipe calls for and sometimes add sauteed tofu on top, if I want more protein. Canned pineapple can also be substituted with fresh, if you’ve got one around.

Kale and Ricotta Salata salad
My favorite raw kale salad!

Thanks, Elyse!

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Tuesday, 21 July 2009 12:23

Don’t waste your veggies…. Juice ‘em!

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You know the feeling…. It’s time for pick-up and I’ve still got veggies left from last week!

I have a typically tiny NYC kitchen with an exceptionally tiny refrigerator. It is a real challenge sometimes to fit the CSA bounty into it. 

One season, when I was participating in another CSA and was getting buried in beets and chard and carrots, I hit on a solution: juicing. You can juice just about anything, and when consumed immediately you still get all the great enzymes and vitamins. (I’ve even heard of people using the pulp (fiber) as a dumpling filling or making vegetable patties with it. Just mix it with some egg, maybe something fresh and chopped, and fry!)

I found this juicer which is compact but strong, and I definitely recommend it:
L’Equip Mini Pulp Ejector



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Wednesday, 22 July 2009 12:22

The Best Kale Salad in Town

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Don’t know what to do with that fresh curly kale sitting in your CSA bag? Kale is delicious stir-fried, sautéed, braised and steamed, but not many people eat this tough veggie raw. Kale is a great source of fiber, vitamin A and vitamin C and a good anti-oxident. By eating it raw you obtain more of it’s nutrients, and with this yummy recipe, from Mercato’s Chef Francesco Buitoni in Red Hook, NY, you will impress everyone with this newfound versatility of kale!

Mercato Kale Salad


pine nuts
dried black currents
Champagne or white wine vinegar
extra virgin olive oil
finely grated pecorino Romano cheese, plus more for shaving

(serves around 4 people)

It’s Easy:

1.Toast pine nuts
2. Strip the kale leaves from stems
2. chop up kale into fine strips
3. In a large bowl, combine the strands of kale, pine nuts and current.
4. Add a pinch of salt, vinegar and a splash of vinegar (to taste), toss together
5. Add in just enough olive oil to coat ingredients, a squeeze of lemon and a shake of pepper
7. Grate pecorino cheese (about 2-3 tablespoons), add into bowl and stir


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Wednesday, 22 July 2009 12:21

*Extras reminder

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Dearest CSA Members:

As season rolls along and we are getting more and more fresh juicy local produce into our warehouse, we just wanted to remind you to check our extras page before Thursday at 5:00pm, to see additional fruits and veggies that we have added on to the list (changes are made weekly).

Hope you are enjoying your veggies!


Paisley Farm

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Wednesday, 29 July 2009 12:20

Rough on the ‘maters

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Like Annie mentioned this week in the add-on email, it’s been a rough season for tomatoes. Check out the Times article from today attesting to the crop losses:

Northeast Tomatoes lost, Potatoes May Follow

Although we may not get tomatoes in abundance this year, the peaches are looking beautiful and pair well with basil too. Grill a couple of halved and stoned peaches,  layer them over mozzarella or slather with chevre and nestle a couple of citrusy green basil leaves in between. Drizzled with a little market honey and coarse sea salt, you might be able to forgive the tomatoes their unfashionably late arrival.

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Monday, 10 August 2009 12:19

chicken and peaches

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Superstar DBA members Anuj and Joanna tried out this recipe for Roasted Chicken with Peaches, Basil, and Ginger and wanted to recommend it to everyone. Both chickens and peaches are available as an add-on order, so if you haven’t tried them yet, hop to it!

Also, for more on the tomato blight, check out Dan Barber’s op-ed piece.

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This recipe comes from Tanya Weiman at the Jimmy’s CSA, which she says, “always comes out  *amazing*, and I’m still pretty new in the kitchen! I halve the recipe, and it works out perfectly with our csa share portion :-) I love that it uses the stems too.

A couple other things I’ve been doing is with the chives, chopping them up and adding to plain cream cheese to spread on bagels, or mixing into mashed potatoes. My best use of the mint so far was chopping finely and mixing into ground lamb to make some very tasty lamb burgers! Also I’ve been using the cucumbers to make batches of tzaziki, yum…”


Swiss Chard With Currants and Pine Nuts

This is a popular dish throughout the Mediterranean, particularly in Catalonia, Provence, and along the Italian Riviera. It is often made with spinach, but I prefer to use Swiss chard, because the chard stands up to the cooking but still has a delicate flavor.

3 tablespoons currants, raisins, or golden raisins

2 pounds Swiss chard, stemmed and washed in several changes of water, stems diced and set aside

2 tablespoons olive oil

1 to 2 garlic cloves (to taste), minced

3 tablespoons pine nuts

Salt and freshly ground pepper

1. Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.

2. Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.

3. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.

Yield: Serves 4

Advance preparation: You can make this several hours before serving. Reheat gently on top of the stove if you want to serve it hot. The blanched greens will keep in a covered bowl in the refrigerator for 3 or 4 days.

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Sunday, 15 August 2010 12:17

Why Does Everyone Pluralize Chive?

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Just a question I had… cause what if you cut up one stem– isn’t it still a chive? or does it become chives?!

Hope every one’s summer is delightful.

Just a friendly reminder to visit the blog for great recipes specific to the items we receive in our shares.

Personally I’ve spent more time asking people for ideas and experimenting. So far so good!

It hasn’t been easy using up all of the chive before it drys, so I’ve put chive in and on everything. LOL… this morning I made an onion, cheddar & chive egg omelet that was delicious, and of course it goes atop the potatoes and  tossed in every salad I make! Let me know if you have any other ideas for the chive or chives. :)

Also, please remember to sign up for a volunteer shift. We still need folks on the following days:
26 Aug, 2 Sep, 9 Sep, 23 Sep, 30 Sep, 7 Oct, 21 Oct, 4 Nov, 18 Nov

Thanks to all who have volunteered!

Have a great week.

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Tuesday, 18 August 2009 12:16

Chive Oil!

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This is a beautiful bright green oil we sometimes use as a garnish for soups, etc. but it would be nice with salads or anything, like a cold summer grain salad…. Great way to use your bunch of chives in one fell swoop!

Chive Oil

one bunch of chives
enough oil to cover

In a saucepan, bring enough water to a boil that will cover one bunch of chives. Blanch the chives for 45 seconds or until they turn bright green. Remove the chives from the boiling water and plunge them into a bowl of ice water to stop the cooking process. Pat the chives dry. In a blender, add the chives and enough oil to cover. Puree the mixture well with a pinch of salt. Strain through a mesh strainer and you’re done!

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Friday, 21 August 2009 12:15

Brazilian Collard Greens

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A recipe contributed by Lisa Tran, originally sourced from

Brazilian Collard Greens

Collards are normally associated with long, slow cooking, but cutting them
into thin strips reduces cooking time dramatically. The result is a bright,
lively flavor that will make you realize these greens are more versatile
than most people think.<


1 1/4 pound collard greens, stems and center ribs discarded and leaves
halved lengthwise
3 garlic cloves
1 tablespoon olive oil


Stack half of collard leaves and roll into a cigar shape. Cut crosswise
into very thin strips (1/16 inch wide). Repeat with remainder.

Mince and mash garlic to a paste with 3/4 teaspoon salt. Heat oil in a
12-inch heavy skillet over medium heat until it shimmers, then cook garlic,
stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook,
tossing, until just tender and bright green, 3 to 4 minutes.

PS. A squeeze of lemon makes this even more tasty!

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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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