Ingredients
1 plum tomato, diced
1/2 small onion, diced
1/4 bell pepper, diced
1 tsp butter
1 tsp olive or canola oil
1 -2 large eggs and a splash of milk (I used one here)
18g gouda (or to taste), diced (may also use cheddar, Monterrey Jack or Pepper Jack)
1 whole wheat tortilla (may use large corn tortilla if you eat gluten free)
salt and pepper to taste
hot sauce to taste

Directions

Dice all vegetables.  Place oil and butter in a frying pan.  Saute peppers until they start to brown, then add onions.  Once they have browned a bit, add the diced tomato and a few shakes of salt.  Cook for 1 – 2 minutes and the reserve all ingredients on a plate.  Scramble egg(s) in pan (you may opt to wipe down pan and/or add extra butter/oil at this point).

Warm tortilla on both sides in a separate pan.  While the pan is still hot,  place egg(s) and cheese in tortilla and allow cheese to get a bit gooey.  Add vegetables reserved on the side, additional salt and pepper to taste.  Fold tortilla before eating.

Bon CSAppetit!

That’s lemonade, blueberries, ice, sugar and gin in a blender, topped off with some torn mint.

And last night I made the mother of all stir-frys:

That’s broccoli, zucchini, carrots, onion, garlic scape, frozen peas and ginger (and rice) with a sauce made of soy sauce, cooking sherry, hoisin sauce, sesame oil and chili oil.

What are you doing with all those blueberries?

Bon CSAppetit – Gina

Strawberry Rhubarb Mini-Pies
(adapted from this Epicurious recipe)

Ingredients
FILLING:
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt

CRUST:
Note: I used Pillsbury Pie Dough for the crust. You can pick it up in the refrigerator section of most supermarkets.
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Directions
Preheat oven to 400F.

Cut the rhubarb into 1/2″ pieces. For very wide stalks, slice in half down the middle lengthwise before cutting 1/2″ strips. Hull and halve the strawberries. Mix in a large bowl with the remaining filler ingredients. Let sit while you reckon with the dough.

Grease muffin tins with butter, shortening, or cooking spray per your preference. Cut dough into rounds and fill perimeter of each cup with enough dough so a little remains over the side of each. Spoon filling into each cup. Cut strips of dough and place over top of each mini pie in a cross-hatch pattern. Pinch strips to dough along the perimeter of each cup. Then brush dough with the egg wash glaze.

Bake at 400F for 20 minutes, then reduce heat to 350F and bake for another 1hr 10min or until filling bubbles and crust looks finished.

Allow to cool before removing from muffin tins.

Bon CSAppetit!

I was also inspired by a recent email from my favorite newsletter, Brooklyn Based on Midwood Turkish culinary delights. A quote:

The Turks, for their part, use yogurt as liberally as mustard or ketchup—atop pasta, roast meats and vegetables alike.

So, of course, I went out and bought a big tub of greek yogurt, determined to put yogurt on everything. Fast forward to our CSA pickup… all I could think of was how to put yogurt with any and everything. It finally clicked when our final member came to pickup her share: Tzatziki sauce! Turns out that you don’t even need cucumbers – radishes have the same ability to create a sense of crunch and body in the sauce. Recipe below.

Radish Tzatziki

2 large radishes (sized from Angel Family Farm)
2 small to medium cloves of garlic
2 Tablespoons chopped dill (best from the Angels)
1 cup of greek yogurt
Salt to taste
1 Tablespoon Olive Oil

Clean and grate radishes on the largest grate side. With a strainer, drain radishes of excess water- you can apply pressure to fully drain radishes of excess liquid. This step helps keep your tzatziki from being too watery. With the flat part of a medium or large knife, smash garlic cloves. Chop smashed garlic into small pieces. In a medium mixing bowl, add chopped dill, grated radishes and yogurt. Mix thoroughly. Add salt and olive oil to taste and consistency. Chill for at least 3 hours to allow flavors to combine.

Serve with toasted pita, skewered meat, or just alone. Enjoy!

author’s note: Since making it, I have had it with brisket and cornbread, curried vegetables and rice, and as a dip with cold cuts.

-Mary Jeys, your enterprising TNS CSA organizer since 2009

image taken from http://greenteaandbiscuits.wordpress.com/poppachef/

The Just Food Network is offering a CSA chef-training program this June!

The workshop will teach you how to conduct your own CSA cooking demonstration. It would be fun to have at least one representative from the Neighborhood School CSA participate!

To attend, it costs $50-150 (on a sliding scale), plus a $15 materials fee.

Those who are accepted can attend a training either on Saturday, June 4 from 9am – 5pm or Saturday, June 18th from 9am – 5pm. Both will take place at the Sixth Street Community Center at 638 East Sixth Street (between Avenue B & C).

The application can be downloaded at http://www.justfood.org/community-food-education/csa-chef-application.

You can email us with any questions!