MCFC CSA 2014: Delivery 10 Late delivery

The truck is late today.
Please pick up after 1:30 pm today. Thanks for your patience.

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Recipe: Sour Cherry Caipirinha

Drinking Seasonally: Sour Cherry Caipirinha | Serious Eats : Recipes.

Still have sour cherries left? Great drink for the holiday:

  • Sour Cherry Caipirinha
  • 4 sour cherries, pitted
  • 1 half-inch thick slice of fresh lime, cut in half
  • 2 teaspoons superfine sugar
  • 2 ounces cachaça ( cane juice liqueur similar to rum)
  • ice
  • Garnish: 2 pitted sour cherries
    1. In the bottom of the cocktail shaker, muddle the cherries, lime slices, and sugar.

    2. Add the cachaça and fill the shaker with ice. Shake well, then strain into a serving glass. Garnish with two sour cherries on a skewer or long toothpick.

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Recipe: Summer Squash Spaghetti

Summer Squash Spaghetti | alexandra’s kitchen.

I made a variation of this recipe from Alexandra’s kitchen tonight using the local zucchini, english peas and spinach from the farm. I used a spiral cutter to make zucchini slices.Click on link for recipe.

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MCFC CSA 2012: Delivery 2

A note from Hepworth Farms:
I hope you are having a wonderful summer so far.
I just wanted to let you know what you will be receiving tomorrow:
Veggies-
Collards
Kale
Red cabbage
Zucchini
Lettuce
Beets
Carrots
Parsley
Kholrobi
Radish
scallions
Spinach
Snap peas
Fruit-
Cherries
Peaches
Plums
There is always the possibility of some last minute changes so if things are a little different, that is why. Enjoy all your fresh produce!

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mandala pepper art

Flower @ danmala : mandala art.

cant figure out what to prepare with your csa produce?

just arrange it creatively and photograph it!
does that counts as consuming?

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Food storage without plastic

Between the farmers market, CSA shares and our gardens, the abundance of produce and how to store it is a big question this time of year. Attached is a handy list of storage tips from the Berkeley Farmers Market

Take a look at these ideas for creative and waste-free ways to extend the life of your produce, in and out of the refrigerator.

  • Asparagus—Place the upright stalks loosely in an glass or bowl with water at room temperature. Will keep for a week outside the fridge.
  • Basil—Difficult to store well. Basil does not like to be cold or wet. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside, left out on a cool counter.
  • Beets—Cut the tops off to keep beets firm, and be sure to keep the greens! Leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in an open container with a wet towel on top.
  • Beet greens—Place in an airtight container with a little moisture from a damp cloth.
  • Berries—They’re fragile. When storing, stack them in a single layer, if possible, in a paper bag. Wash right before you plan on eating them.
  • Carrots—Cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
  • Corn—Leave unhusked in an open container if you must, but corn really is best the day it’s picked.
  • Greens—Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge.
  • Melons—Keep uncut in a cool dry place, out of the sun for up to a couple weeks. Cut melons should be in the fridge; an open container is fine.
  • Peaches (and most stone fruit)—Refrigerate only when fully ripe. Firm fruit will ripen on the counter.
  • Rhubarb—Wrap in a damp towel and place in an open container in the refrigerator.
  • Strawberries—Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.
  • Sweet Peppers—Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed.
  • Tomatoes—Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.
  • Zucchini—Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

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culinary stacks

“I love the colour-focused styling of these culinary stacks by Dutch design duo Raw Color. The still life photographs were created for the opening of Martin Creed’s revamp of the iconic Sketch restaurant in London and feature disassembled ingredients of dishes from the new menu. As culinary creations are really layers of flavour and stacks of colour and texture, the styling is both smart and beautiful.” via plenty of colour

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