Public content

Adapted from Amanda Hesser in The New York Times Magazine

1 Tbsp. olive oil
1 medium fennel bulb, trimmed and thinly sliced; fronds reserved and chopped
1 ½ lbs. carrots, sliced into ¼-inch rounds
2 large garlic cloves, thinly sliced
4-5 cups vegetable broth
¾ tsp. salt, or to taste
1/3 cup fresh orange juice
2 Tbsp. crème fraîche, or more to taste
Freshly ground black pepper, to taste

A nice way to use two of the items from this week's share....

Ingredients
4 or 5 cups finely diced cantaloupe
3 tbsp. fresh lime juice
2 tbsp. minced fresh cilantro
1 jalapeno pepper, seeded and chopped or possibly 1/4 teaspoon cayenne

Directions
Combine all ingredients. Cover and chill. Serve, well chilled, with grilled fish. Can be used for up to 2 days.

¼ cup olive oil
¼ cup sesame oil
4 Tbs grated ginger
2 Tbs fresh lime juice
1/3 cup rice vinegar
2 Tbs Tamari (or soy sauce)
4 cups shredded green cabbage
2 cups shredded purple cabbage
2 cups shredded carrot
4 Tbs chopped cilantro
2 Tbs toasted sesame seeds
 
Whisk dressing ingredients together. In a large bowl, mix together cabbage, carrots& cilantro. Toss with dressing. Sprinkle w/ toasted sesame seeds.

Adapted from Gourmet magazine, Nov 2007

Yield: Makes 8 servings
Active Time: 35 min
Total Time: 35 min

1/3 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut or vegetable oil
1/4 cup chopped green garlic (about 8 cloves)
2 pounds bok choy (halved lengthwise if using baby bok choy, otherwise chopped into large pieces)
2 teaspoons Asian sesame oil

Equipment: wok with a lid

Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.

2 to 3 Tablespoons olive oil
1 Tablespoon lemon juice
Salt and pepper to taste
1/4 - 1/2 pound arugula
6-8 figs, quartered
1/4 cup toasted nuts, such as walnuts, pine nuts, or almonds
1/4 cup feta or Stilton, crumbled

Whisk together the oil, juice, and salt and pepper in a salad bowl.  Add the arugula and figs and fold gently to combine.  Divide the salad and top each serving with nuts and cheese. 

Dear Members,

Welcome to the 2009 Greenwood Heights CSA season! This our biggest CSA ever and we are looking forward to getting to know all of you over the summer.

We are going to be having our mandatory Membership Meet & Greet Saturday, May 30th from 10am-11am. We are still working on the location so keep your eyes open for another email from us. This is an important meeting and we are even hoping that BR, our farmer from Hearty Roots, can join us.

 
A weekly membership in the Greewood Heights CSA -- also called a "full share" -- provides a household of two to three people with enough vegetables for a week. That means 6-10 different items per week, for a total of 5-15 lbs of produce.
 
Members with a half share pick up every other week. In addition to vegetables, members can also sign up for a share of delicious fruit from Montgomery Place orchard. Members also have the option to purchase egg and flower shares.