Vegetables: 2 pounds turnips, 1 bunch baby fennel, 1 bunch scallions, 1 head red leaf lettuce, 2 pounds sweet potatoes, 2 pounds carrots, 1 bunch tatsoi
Fruit: 8 pounds mixed apples

Here's what I'm making:

• Moroccan chickpea, turnip, sweet potato, and carrot stew with preserved lemons, green olives, and harissa
• Smoked crispy sweet potatoes, lettuce, and tomato sandwiches (a riff on Van Horn's Sweet PLT)
• Sweet potato, walnut, sage, and parmesan pizza
• Spicy turnip fries
• Fennel-apple slaw
• Tatsoi-apple-ginger juice (because I am really entirely over bok choy and all related vegetables
• Mini apple pies
• Brown sugar apple upside down cake with apple cider caramel and spiced walnuts
• Spiced apple cider

No share last week because of Hurricane Sandy, so this week's share and subsequent ones will be a little bigger.


Vegetables: 1 bunch leeks, 1 head radicchio, 1 large bunch mustard greens, 1/2 pound green string beans, 1 head red leaf lettuce, 2 pounds green peppers, 2 pounds sweet potatoes, 1 large butternut squash (about 2 pounds)
Fruit: 7 pounds apples

Here's what I'm making:

• Sweet potato, red lentil, and quinoa sliders with lettuce, tomato, and harissa and roasted garlic mayo
• Linguine with leeks, radicchio, and walnut pesto (based on this recipe)
• Penne with pesto, potatoes, and green beans (I put up a few jars of pesto at the end of the summer using basil from my mom's garden)
• Salad of lettuce, roasted butternut squash, French lentils, dried cranberries, maple-sage walnuts, pecorino, and fresh-pressed apple cider dressing
• Garam masala butternut squash seeds
• Waffles with apples and maple syrup
• Caramel apple mini pies (5" little ones!)
• Spiced apple cider

Vegetables: 1 bunch scallions, 1 bunch red bok choy, 1/2 pound yellow string beans, 1 head red leaf lettuce, 1 pound Japanese eggplant, 1 pound green peppers, 2 pounds sweet potatoes
Fruit: 7 pounds apples

Here's what I made:

• Green beans, green pepers, and onions with panang curry paste
• Bok choy with ginger, garlic, black pepper, and silken tofu
• Steamed eggplant with garlic, red chile, and black soy sauce
• Salad of lettuce, roasted sweet potatoes, French lentils, dried cherries, toasted pecans, and pomegranate molasses vinaigrette
• Waffles with apples and maple syrup

Another small share like last week, but the upcoming weeks promise a bit more.

Vegetables: 1 head lettuce, 1 bunch leeks, 1/2 pound green beans, 2 pounds small tomatoes, 1 bunch bok choy.  This is a very small share so hopefully next week we'll get a little more.
Fruit: 2.5 pounds of a mix of Mutsu and Golden Delicious apples, 2 pounds Honeycrisp apples

Here's what I'm making:

• Leek bread pudding (I've had my eye on the recipe in Thomas Keller's Ad Hoc At Home for a long time so it's about time I do something about it)
• Leek, mushroom, and mozzarella pizza
• Dry-fried green beans
• Grilled bok choy with silken tofu and miso sauce
• Salads with apples, blue cheese, candied walnuts, and apple cider dressing
• Oven-dried tomatoes

Vegetables: 1 large head lettuce, 1 bunch arugula, 1/2 pound romano beans, 1 bunch tatsoi, 1 1/2 pounds globe zucchini, 1 large celery root (at least a half pound), 1 pint cherry tomatoes
Fruit: 2 pounds honeycrisp apples, 2.5 pounds macoun and jonagold apples

Here's what I'm making:

• Buffalo tofu salad - lettuce, grape tomatoes, carrots, celery, blue cheese dressing, and buffalo tofu (cubes of tofu marinated in hot sauce and pan-fried) - this is one of my new favorite things! 
• Celery root, apple, and parsley salad (this recipe minus the fennel)
• Miso-glazed tatsoi with silken tofu
• South Indian green beans (Matt loves this dish)
• Quinoa-stuffed globe zucchini (and this one, too)
• Linguini with arugula, lemon, capers, and pecorino
• Steel cut oats with apples

Vegetables: 1 bunch mizuna, 1 pound eggplant, 1 bunch carrots, 1/2 pound soybeans (edamame), 2.5 pounds tomatoes, 1.5 pounds zucchini
Fruit: 2.5 pounds apples, 1.5 pounds concord grapes

Here's what I'm making:

• Baingan bhartha
• Edamame with shichimi togarashi (that I picked up in Japan)
• Mizuna salad with apples, blue cheese, and candied walnuts
• Zucchini fritters with parsley-yogurt sauce
• Slow-roasted tomatoes (which are now in jars)
• Concord grape jam (to eventually make peanut butter and concord grape jam tartlets)
• The apples got eaten pretty quickly...we have only 3 left and I'm sure they'll be gone by the weekend.

This week's share is just begging to be turned into a Mexican meal!

Vegetables: 1 bunch scallions, 1 pint cherry tomatoes, 1 butternut squash (approx 1.5 pounds), 1 bunch cilantro, 1 bunch rainbow chard, 1 hot pepper (not sure what kind it is), 1 pound purple and green tomatillos, 1 pound summer squash
Fruit: 2.5 pounds apples, 1.5 pounds concord grapes

Here's what I'm making:

• Spicy tomatillo salsa (with the tomatillos, hot pepper, cilantro, and some of the scallions)
• Pico de gallo (with the cherry tomatoes and cilantro)
• Swiss chard tacos (based on a recipe from Rick Bayless' Mexican Everyday, which we love)
• Zucchini risotto with pecorino and basil
• Grilled scallions and leeks (from last week) with romesco
• Concord grape and fennel soda syrup

It's really not feasible (or cost-effective) to eat there all the time, so I was struck one evening with the idea to attempt to recreate some of their dishes at home.

Vegetables: 1 head of Boston lettuce, 2 pounds sweet peppers, 1/2 pound summer squash (I think this may be the last week of it!), 2 pounds tomatoes, 1 bunch beets, 1 bunch basil,
Fruit: 3 pounds nectarines, 2 pounds pink lady apples

Most of this is getting eaten raw in salads or out of hand (the fruit), but I'm roasting the beets for these sandwiches and the basil is getting turned into another batch of pesto.  Oh, and the summer squash is getting grated and turned into zucchini bread.

Last week's share (week 13) ended up in the able hands of my friend Elise.

This week we got the following:



Vegetables: 1 bunch leeks, 1 pint grape tomatoes, 1 large (about 1 pound) eggplant, 2 pounds zucchini/summer squash, 1 pound string beans, 1 pound sweet peppers
Fruit: 4 pounds peaches
Flowers: zinnias

Here's what I'm making:

• Baingan bhartha
• Peppers stuffed with rice, black beans, zucchini, and pepper jack cheese with chipotle salsa
• Roasted pepper and zucchini tacos with tomatillo salsa and pickled radishes
• Spicy zucchini pecorino bread
• Penne with pesto, potatoes, and green beans
• Peach-raspberry jam
• Waffles with bourbon peaches
• The tomatoes got eaten as snacks by me and maybe Oscar (don't tell Matt)

Vegetables: sorrel, 1 lb orange and yellow peppers, romaine lettuce, 2 lbs zucchini, 1 large cucumber, 1 pint grape tomatoes, 1 eggplant (about 1 lb)
Fruit: 1 pint raspberries, 2 lbs nectarines
Flowers: zinnias

Here's what I did with all of it:

• Baingan bhartha (a north Indian roasted eggplant dish - I used this week's eggplant, last week's plum tomatoes, spring onions from a few weeks ago, and green chile peppers from my mom's garden) - this went into the freezer for when we come back and I'll be too lazy to cook.
• Lettuce, sorrel, and apple juice - it was actually good and not sour from the sorrel as I had anticipated it to be.
• Roasted peppers
• Roasted zucchini (1 lb) - for pasta or grain dishes
• Shredded zucchini - for zucchini bread in the fall
• The grape tomatoes and cucumber were added to a salad for lunch today (and I may or may not have given a few tomatoes to Oscar as treats)
• The nectarines and raspberries were eaten as is; any remaining nectarines will get sliced and frozen.

No photo this week because we got an overflowing box and two bags full of produce and I couldn't fit all of it on our dining table.  This is what happens when your volunteer shift is 1) in August, when a lot of people are on vacation and don't pick up their shares and 2) your shift is at the end of the day, so you get sent home with probably twice your share.  Here's what we got:

I have to admit that I've never really cared for plums.  Unless you get a perfect one, they're often tart and mealy.  Although the plums we get in our CSA share are better than most, some of them are less than perfect and my threshold for less-than-perfection in plums is pretty low.

Fruit: 2.5 pounds peaches, 2 pounds plums
Flowers: zinnias

Here's what I'm making with it:

No pickup this week.

Those of you who live in Brooklyn may have heard that last Thursday (the night of the thunderstorms), the finial of Christ Church (our CSA pickup site) was struck by lightning, causing masonry to dislodge and scaffolding to collapse. In addition to damage to the church, a man walking by was struck and killed.

Work is underway on the church to clear debris and to begin fixing damage, but it looks like it will be at least a month before the CSA can return for distribution.

If you have any suggestions for an alternate pickup site in Cobble Hill for the next month, please let me know!

Vegetables: lettuce, spring onions, zucchini, cucumbers, string beans, fennel (radicchio was also on the list but we didn't take it because, despite trying to get along with it, we just don't)
Fruit: 1 pint blackberries, 1 pint raspberries, 1 pint currants
Flowers: something purple

Here's what I'm making with it:

• Salad with grilled peaches, green beans, fennel, and ricotta salata
• South Indian sauteed green beans
• Pasta with roasted zucchini, roasted cherry tomatoes, and a ton of Pecorino cheese
• Fennel, cucumber, and avocado salad
• Waffles with raspberries and maple syrup (this waffle recipe is the only one I'll use from now on - makes perfectly soft, crispy waffles every time)
• Blackberry-peach-almond butter smoothies
• Currant-yogurt muffins