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Pumpkin Everyday

October 26, 2012

Fall is upon us, as evidenced by crispy breezes and lots and lots of pumpkin!!!

Pumpkin is my favorite, and I love adding it to both sweet and savory dishes. The easiest way to store a huge assed pumpkin in your tiny NYC fridge is to roast it and make a divine puree from the mushy roast pumpkin. Then, you have it on hand to add to gluten free chocolate chip pumpkin muffins, pumpkin ginger soup, or even pumpkin cocktails! This is also really helpful for easy weeknight dinners, just grab the puree and everything is possible!
Step 1)
Cut up pumpkin and roast at 350 for about 45 mins
Step 2)
Scoop roasted pumpkin (i let it cool so as not to burn my fingers off) into a blender
Step 3)
Store in any container!
It will last in your fridge for up to 5 days.
Easy as pie…
…(recipes anyone?)
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Baked Quinoa Patties!

October 26, 2012

Hey CSA’ers! So it’s been a while since we have posted on here, but the fall weather brings on the culinary urge and we figured it time to share some recipes. This
recipe for baked quinoa patties comes from Heidi over at 101 cookbooks, and will sure keep you nice and full and these ever cooling evenings.

I sometimes add more egg from my share to keep the quinoa sticking together right, and I always mix up the filling. For fall I cooked pieces of squash with goat cheese, caramelized onions that got added to the quinoa. I normally serve it with a regular green salad.

 

   PHOTO BY ROSE E MARTIN (borrowed from fig and fauna)

Baked Quinoa Patties

HS: I baked these, but you can pan-fry them in a skillet** if you like – it’s a bit quicker, but requires more of your attention. I’ve included those instructions at the bottom of the recipe.

2 1/2 cups / 12 oz /340 g cooked quinoa, at room temperature*
5 large eggs, lightly beaten
1/2 teaspoon fine-grain sea salt

1/3 cup/ .5 oz /15 g finely chopped fresh chives
1/3 cup /.5 oz /15 g finely chopped fresh dill
1 cup / 1.5 oz /45 g finely chopped kale
1 yellow or white onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon (toasted) cumin
1 teaspoons baking powder

1 cup / 3.5 oz /100 g whole grain bread crumbs, plus more if needed
water or a bit of flour, if needed

1/3 cup / .5 oz / 15 g crumbled feta

1 tablespoon extra-virgin olive oil or clarified butter

Preheat oven to 400F / 200C.

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, dill, kale, onion, garlic, and cumin. Stir well.

Add the baking powder and bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.

Gently stir in the feta.

At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture. If you’re still having trouble getting the mixture to hold – mix in flour, a couple tablespoons at a time.

Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for ~20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.

Enjoy hot, or allow to cool to room temperature on a cooling rack.

Makes about a dozen patties.
*To cook quinoa: Combine 2 cups/ 12 oz/340 g of well-rinsed uncooked quinoa with 3 cups / 700 ml water and 1/2 teaspoon fine-grain sea salt in a medium saucepan. Bring to a boil, cover, decrease the heat, and simmer for 25 to 30 minutes, until the quinoa is tender and you can see the little quinoa curlicues.

**Alternately, you can cook the patties in a skillet. Here’s how – Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

Prep time: 10 min – Cook time: 25 min
The original recipe can be found here

YUM

Happy Fall Y’all!

More on Winter CSA at the Co-op

September 20, 2012

We are trying to gauge the level of interest in holding the Winter CSA at the co-op this year (in the past, the Bushwick pick up was at the home of one of the CSA members who can no longer host it).

It is still through Garden of Eve Farm and there are 4 different share options (prices range from $30 – $290).  Please visit the website to see all the details about shares: http://www.gardenofevefarm.com/WinterCSAShare.htm

Pickups are once a month on non-holiday weekends from December – May. No extra volunteer time is required but co-op membership hours still apply and non-members will pay an administrative fee. Additionally, the co-op would be open for regular purchasing during the CSA distribution so there would be the added benefit of occasional weekend store hours.

If you would be interested in signing up for the Winter CSA if it were hosted at the co-op, please fill out this questionnaire as soon as possible (there are only 3 questions) so the co-op can see how much support there is for the idea.

Find out more and fill out our questionnaire.

Thank you!

The Latest on CSAs at The Bushwick Food Coop

September 13, 2012

CSA sign ups are closed.  The Coop is in discussion whether or not to hold a Winter CSA.  Please express support for the Winter CSA by emailing csa@bushwickfoodcoop.org ANDmanager@bushwickfoodcoop.org.

CSA (Community Supported Agriculture): Open to the public – CSA members buy 6 months worth of weekly or biweekly shares from Garden of Eve organic farm on Long Island at the beginning of the season, around May.  They pay a lump sum that supports the farmer and helps them get the planting season going, and then they receive shares every week (full share) or every other week (half share).  The Bushwick Food Coop hosts the Garden of Eve CSA at the store and the Coop store is open while CSA members pick up their shares.

All items in the Coop store not reserved for BFC members are for sale to non-BFC-members at retail prices.  For more information about Bushwick Food Coop and membership to the Coop, please see the website.  CSA membership fees can be put toward the Bushwick Food Coop membership fee.

Sign up for the 2012 season!

February 20, 2012

Thinking about signing up for a CSA share this summer? Check out the Garden of Eve website for more information. CSA distribution begins in June, but you can sign up and start paying for your share now.

Chrissy’s Cooking Club

September 22, 2011
by

Ever wonder where any leftover produce goes at the end of our CSA distribution day?

Meet Chrissy.

 

 

 

 

 

 

 

 

She’s cute, she’s friendly, and she likes to feed people with our scraps! (Pictured here with lovely volunteer Christine).

Learn more about her non-profit and work to teach others how to cook with real food from scratch:

www.chrissyscookingclub.com

And if you’re picking up your share at the end of the evening, she’ll probably be hanging around the tent… so introduce yourself and make sure to get the lowdown on the best recipes to make with the veggies we got that week. She’s an expert. 🙂