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Herbed Potato Salad
posted Jul 10, 2013, 6:23 PM by Glendale CSA
This following recipe was inspired from an outstanding book, called Simply in Season that I picked up at the Garden of Eve Farmstand. It uses new potatoes and scallions, two of the items in the share this week.
Herbed Potato Salad
6 cups new potatoes
3 garlic cloves (minced) or 6 garlic scapes
1 cup green onions/scallions (minced)
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons fresh rosemary, chopped (or any other herbs you have)
salt and pepper to taste
Boil potatoes in water until tender, about 5-10 minutes. Drain and set aside.
Combine rest of ingredients in a large bowl. Add cooked potatoes and stir to coat. Chill about 3 hours before serving.
Recipe from Garden of Eve Organic Farm
Recipe: Carrot-Fennel Soup
posted Jul 31, 2012, 2:07 PM by Glendale CSA
This recipe comes from Garden of Eve farm…
We made this fennel and carrot soup using mostly ingredients from the share. It was delicious. It is modified from Mark Bittman’s, How to Cook Everything Vegetarian cookbook.
Creamy Carrot-Fennel Soup
3 tablespoons olive oil
1 small onion, sliced
1 pound carrots, roughly chopped
2 fennel bulbs, roughly chopped
1 large starchy potato, peeled and roughly chopped
Salt and freshly ground black pepper
5 cups vegetable stock or water
Fennel fronds and sour cream (optional) for garnish
Put the oil in a large, deep saucepan or Dutch oven over medium heat. When the oil is hot, add the vegetables. Sprinkle with salt and pepper and cook, stirring occasionally, for about 15 minutes, until the carrots soften a bit. Add the stock and cook until the vegetables are very tender, 15 to 20 minutes.
Use an immersion blender to puree the soup in the pan. Or cool the mixture slightly (hot soup is dangerous), and pass it through a food mill or pour it into a blender. Puree until smooth, working in batches if necessary. (You can make the soup ahead to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.)
If you’re serving the soup hot, gently reheat it, stirring it frequently. If you’re serving it cold, refrigerate, covered, for at least 2 hours. Either way, taste and adjust the seasoning. Garnish before serving.
Recipe: Kale Salad
posted Jul 7, 2012, 2:15 AM by Glendale CSA [ updated Jul 7, 2012, 2:24 AM ]
Barbara M. sends this recipe for Kale salad. And, it’s adaptable for other leafy greens.
Kale Salad (serves 4)
1 bunch kale (or other leafy greens)
Juice of 1 lemon or lime
dash of salt
1 handful of either chopped dried figs, or dates, or raisins
1 handful of chopped walnuts or pecans
1 capful of raw apple cider vinegar
Chop kale into bite-sized pieces, then place into a salad bowl.
Squeeze lemon/lime juice over the kale.
With your hands, add the avocado and mash it together with the kale, making sure you incorporate it completely with the citrus juice. This makes a creamy dressing for the kale.
Add a dash of salt to taste.
If you want more of a sweet/tangy/savory taste to your kale salad, add the handfuls of chopped dried fruits and nuts of your liking. Since eating raw kale can sometimes be too bold for some, adding a capful of raw apple cider vinegar into the mix will smooth the bite.
I also found lightly freezing the chopped kale in advance, then mixing all the ingredients after, creates a cold and refreshing salad on a steamy summer day!
Looking for Recipes & Tips?
posted Jun 11, 2012, 5:20 AM by Glendale CSA [ updated Jun 11, 2012, 5:25 AM ]
There are two places to go–First, you will find the amazing Just Food Veggie Tip Sheets at our Forms & Veggie Tip Sheets page (see left margin of our homepage). The Just Food Veggie Tip Sheets provide a basic description, instructions on how to care, as well as recipes for most CSA share items. Thx, Just Food for putting this together.
posted Sep 14, 2010, 6:47 PM by Glendale CSA [ updated Sep 14, 2010, 7:02 PM ]
This recipe/tip came courtesy of member Florence. The flavors of the apple, onion and wine (or vinegar) help cut the bitterness of the greens.
We were talking about summer turnip tops earlier and whether they are edible.
Yes they are!
I came home, took the tops of the turnips, the tops of the beets I bought at the farmers’ market, and a handful of the arugula and did the following:
Trim off all stems and cut the tops into small pieces.
Dice ¼ of a red onion.
Dice 1 apple.
Heat and spray a pot with olive oil spray.
Add the onions and apples, cook for a few minutes. Add the greens and cook for a few minutes more stirring constantly. Add ½ cup sweet white wine (or you can use apple cider) . Cover and cook an additional 5 minutes.
I also added Chipotle Tabasco sauce to taste.
It’s very tasty.