Breakfast Burrito

This simple recipe is good for any meal of the day.  If you got an egg share, then this meal really makes the most of your CSA pickup this week!


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


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!


Violet Beauregarde

I don’t know about you, but I’ve eaten so many blueberries from our CSA the past few weeks I am at risk of turning into Violet Beauregarde. But I give you this lovely cocktail:

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

Greetings CSAers!  Gina here.  I don’t plan to make as many regular blog posts as last year, but I was so excited to get those gorgeous strawberries and rhubarb for the fruit share that I thought I’d post. I used large muffin tins to make mini pies. Alternatively, you can just follow the original recipe to make a full-sized pie.


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

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

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)

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!

CSA Tzatziki!

This summer, I had intentions on planning a Mediterranean summer. I have friends traveling to Cyprus, Turkey and Greece. I wanted to join them. Unfortunately, my 2011 summer budget just wouldn’t allow my two week fantasy of food, sun, beach and relaxing-but-stimulating conversation around an outdoor table filled with mezzes. Or would it? I’m a New Yorker, and what we do best is find a way to have it all. I have been collecting food and drink things like olives, olive oil and ouzo, (commonly known as OOoO) to have a Mediterranean summer on the banks of the East River. With determination, it will be just like Athens, except not ancient (or in peril of a bailout.)

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

CSA Chef Training Program

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

You can email us with any questions!

Fruit, Egg, and Pasta Shares Now Available!

Through the Stone Ridge CSA, the Neighborhood School CSA now has options to purchase fruit shares from the Breezy Hill Orchard, plus egg and pasta shares from the Knoll Krest Farm.

Pick up location and times are the same as those for vegetable/herb shares from the Angel Family Farm – the Neighborhood School, every Tuesday from 3pm – 6pm, beginning June 14th and ending October 25th.

Many share options are available:
Full fruit share – $228 ($11.40/week)
1/2 fruit share – $114 ($5.70/week)
Full egg share – $80 ($4/week)
1/2 egg share – $40 ($2/week)
Pastured egg share – $120 ($6/week)
Pasta share – $90 ($4.50/week)

For more info, refer to the application form: 2011 Fruit, Egg, and Pasta Shares Form or email us at

Also, if you would like to learn more about what’s included in fruit shares, check out the Seasonal Procession of Fruit

The last day to sign up is June 1st! Please make checks out to the appropriate farm and get them and the forms in to Cat Gund via the Neighborhood School or send to the Aubin Pictures office at 136 Grand St, #5EF, New York, NY 10013.

Sign up now for the Neighborhood School CSA!

Sign up now to join the Neighborhood School CSA!

Become a member, and organic vegetables and herbs will be delivered to you at the Neighborhood School directly from the Angel Family Farm in Goshen, NY. Support local farmers and eat fresh, healthy food!

Weekly pick-ups will be in front of the Neighborhood School every Tuesday from 3-6, beginning June 14th and ending October 25th. (The Neighborhood school is located 131 E. 3rd St, between 1st Ave and Avenue A.)

Purchase a share before March 30th for $440 ($22/week) or after March 30th for $480 ($24/week). The last day to sign up is June 1st. Half shares are also available!

See the membership application form for more info: TNSCSA Agreement 2011

If becoming a member interests you but your family is unable to afford purchasing a share, check out the Just Food/ Wholesome Wave CSA subsidy program application: wholesome wave application (2011)