Peach or Nectarine Salsa

I recently found a salsa recipe from Simply Recipes that calls for either peaches or nectarines from recent fruit shares. We served this salsa with Bobby Flay’s shredded chicken and tomatillo tacos with queso fresco and David Byrne’s shrimp tacos. (Yes, David Byrne from the Talking Heads.)

I happened to have everything on hand for this recipe, including fresh jalapeño and mint from my community garden — two of the only things that survived in my plot this hot summer. — Josie Rubio

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Roasted Plum Ice Pops

Despite my best intentions for healthy eating, it seems that almost every fruit from my CSA share happens to go well with ice cream. So when the plums arrived, I opted for a healthier frozen treat: This PureWow recipe for Roasted Red Plum Ice Pops from the People’s Pops: 55 Recipes for Ice Pops, Shave Ice and Boozy Pops from Brooklyn’s Coolest Pop Shop (Ten Speed Press, 2012) by Nathalie Jordi, David Carrell and Joel Horowitz.

People’s Pops, available at locations throughout New York City (including the Brooklyn Flea, Chelsea Market, New Amsterdam Market and the East Village), use local, sustainably grown fruits and herbs for their ice pops. They are a long way from the frozen Kool-Aid pops we used to make when I was a kid. – Josie Rubio

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Peach and Raspberry Crisp

When peaches and raspberries arrived with this week’s fruit share, we immediately turned to this recipe for Peach and Raspberry Crisp in The Barefoot Contessa Cookbook (Clarkson Potter, 1999). The simple recipe comes together pretty quickly and it tastes delicious warm, or cold from the fridge — even, say, if you’re standing at the door sneaking bites. (Hypothetically, of course.)

On our way back from picking up the share, we also stopped by Cacao Prieto at Conover and Coffey streets for a sampling of rum made on the premises from organic cane sugar and organic Dominican cacao. When we asked what we could make with the Don Esteban cacao liqueur, the person at the counter said that it’s served with muddled raspberries. Sold! So, with a few of the raspberries, I made a rum cocktail. — Josie Rubio

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Sweet Potato and Black Beans with Chipotles in Adobo

A few weeks ago, one of my friends ran off to Morocco with my suitcase, leaving her weekly CSA share, which included sweet potatoes, in my care. I made a delicious Smoky Chipotle Vegetarian Bowl, using a Fresh and Foodie recipe I found through Gojee.com.

So when this week’s CSA share contained sweet potatoes, I knew exactly what I would make. Though this recipe calling for sweet potatoes, onions, black beans and chiles in adobo can be prepared as a vegan dish without the shredded cheese or sour cream garnish, it’s also good as a breakfast burrito filling when paired with eggs. (And maybe even a slice of crisp bacon if you’re so inclined.) —Josie Rubio

{Recipe after the jump}

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Potato Salad with Daikon

I don’t think that before this week, I’d ever packed vegetables in a suitcase. But for my journey to Ohio via Megabus, I packed up some kale, radishes, tomatillos and a daikon radish so my CSA veggies wouldn’t go to waste. (In fact, I also brought a sweet potato from a friend’s share.)

At my mom’s house, I looked up daikon recipes. Not wanting to make a trip to the grocery store for more ingredients, we skipped over some slaw recipes in favor of an Epicurious find called Japanese-Style Potato Salad.  —Josie Rubio

{Recipe after the jump}

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Shiso Recipe from The Good Fork’s Sohui Kim

Sohui Kim's shiso can be served over rice.

Puzzled with what to do with your shiso from this week’s share? Chef Sohui Kim, co-owner of The Good Fork, has a solution that takes only minutes to prepare. “The shiso recipe is really, really simple,” she says. “It’s a Korean side dish recipe where the shiso is marinated and kept for several weeks to be eaten with steamed rice and fish or meat.”

{Recipe after the jump}

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Shiso-Shallot Butter Steak

All summer, I’ve been longing to grill in the Summit Street Community Garden, so this recipe for grilled skirt steak from Food & Wine by Tyler Florence finally gave me the opportunity. Since the shiso butter can be made a month in advance, we used ours a few weeks later, with an earlier batch of CSA shiso. —Josie Rubio

{Recipe after the jump}

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