Farm Share West/Organic Now

  (Richmond, California)
Organic when? Now! NOW!
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Cooking in the Mission

Kevin and I did our own Iron Chef.  The CSA box had Russian kale, spring onions, fresh garlic, cantalope, French breakfast radishes, lettuce, avocados, and peaches.  Kevin had some leftover fava beans in the fridge too, and they weren't getting any younger! I'd also gotten a delicious sourdough from Full Circle bakery in Penngrove. 

First we made a spread for the bread: fava beans, garlic, avocado and olive oil, all pureed in the food processor.  It was bright green, zippy, and bright.  

Next, we marinaded Black Cod in soy sauce and ginger. Sliced up some radishes for the fish too.  Kevin started some rice in the rice cooker, which he mixed up with some fresh cilantro. (Try this-- very yummy.) 

The kale: simple--sauteed with garlic, ginger and a little water.  Oh-- we also sauteed leeks in a little butter and olive oil to make a bed for the black cod.  

Folks, this was good. Really good. And if you drink a little wine while you're cooking, and you have great company--you have an evening to remember.  

 

 

 

 
 

Why You Should Trust Me

 The other evening my friend, Kevin, and I, set out to make a meal of some of the produce in my CSA box. We had: cauliflower, cilantro, golden potatoes, peppers, spring onions, and green garlic. What to make?

We decided on a Thai shrimp and cauliflower curry, and Bhutanese potatoes. To be frank, neither of us had much of an idea how to make the curry.  But here's what we used:

1 head green garlic, 1 knob of ginger, 1 thai chili pepper, 1/2 can coconut milk, salt, pepper, 1/2 bunch of chopped cilantro

We threw it all in a blender, whizzed it around, and voila!  Delish!!  We stir fried the shrimp and added lightly steamed cauliflower chunks.   

Try it over rice, or over noodles, but try it! Now. Trust me.  

 

 
 

Spring harvests

Oakland is gorgeous today.  I walked from BART to Lake Merritt, and was so grateful to be in CA.  Valley End Farm is about to begin its serious harvest.  Organic-Now began its deliveries in January, the absolute worst time, but now, now it's all about to spring forth! 

 

For dinner tonight, I am using the leek and green onions for my CSA box, along with the amazing eggs, to make a quiche.  The egg yolks are such an incredible deep yellow.  If it turns out I'll post the recipe.

 Remember to eat your veggies!

Marika 

 
 
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