How A Busy Mom Uses All Those CSA Veggies

Sunday night dinner in the Foley-Murphy household.

Among other things, I’m a mom to an almost five year old and a two month old. Before I was a mom I had hobbies and crafty creative projects going on in my life; now my main hobby is making good food. It works out nicely because my family likes to eat. And for this hobby I love the CSA season. There is nothing better than taking something that we’ve never heard of and turning it into something delicious, especially if my daughter agrees that it is delicious.

I get really excited about it. When I talk about it at social functions and family reunions, I’m met most often with people looking at me like I have three heads (oh, really you made kohlrabi “french fries”… ) but sometimes my excitement finds a kindred spirit.  I’m guessing that in the CSA community there will be more in the later camp and thought I’d share my strategy and a couple of recipes that we have liked in the past few weeks.

Continue reading

CSA Share: July 14

Lots of purslane is available for the taking this week. Photo by h-bomb.

 

After all the regular rain we’ve had all spring, we’ve entered a bit of a hot, dry spell. Getting things enough water has proven challenging, but on the plus side the weeds aren’t growing quite as fast. We’re steadily approaching summer crop abundance, though this week might be a bit light as the spring crops have mostly finished and the summer crops (except the squash) haven’t really kicked in yet.

I very much hope to have a full share, but if it seems a bit short please forgive us — it will be made up and then some later in the season. Some things you might see this week: beans, beets, broccoli, onions, squash, chard, and/or collards.  There will also be a bunch of edible weeds available as extra if you wish to help yourself, but not counted as the share — mainly amaranth (also known as callaloo) and purslane.

Stay cool!
-Shayna

Purslane, Mushrooms, and Root Vegetables with Roasted Lemon

Today I thought I would highlight one of the most unusual ingredients that you may find at the Red Hook Community Farm this summer: purslane.

Many of you may not have seen this plant in your grocery store, but I’m willing to bet many more of you have seen this plant growing wild around the city, hiding on the sides of buildings, sticking out of pockets of grass here and there, or pushing its way through the cracks in the Red Hook sidewalks. Yes, purslane is commonly thought of as a weed, but it’s certainly edible. Many describe it as having the faint taste of lemon and a grassy flavor that reminds me of a very mild asparagus.

{Read more – and get the recipe – after the jump.}

Continue reading

Chopped Arabic Salad with Purslane

Initially, I had trouble finding a recipe for purslane. This was because I was Googling “purcell,” which is a town in Oklahoma, the last name of an English baroque composer, a tech support company and a tire manufacturer, in case you were wondering.

Purslane, I realized, is very closely related to what I’ve been weeding out of pavement cracks of the Summit Street Community Garden all summer. I realized I could use this opportunity to make peace with purslane and take that old adage to heart: “Keep your friends close, your enemies closer.” And what’s closer than my belly, really? Could my nemesis in the garden become my ally in the kitchen? I decided to find out by making this Chopped Arabic Salad from Epicurious. —Josie Rubio

{Recipe after the jump}

Continue reading

CSA Share: August 13


Purslane is a weed, but it's also a culinary novelty. Photo by herbmother.

It’s “funny greens” time at the farm. Last week we got calalloo (very tasty cooked up with tomato and thyme) and this week we’ll be getting purslane. It’s a weed, but it’s also a  succulant green that’s commonly eaten in Mexico or North Africa. It has a sour and slightly salty taste. Kristen suggests trying it out in a summery salad of tomatoes, cucumbers, and a simple dressing. It’s also fun to use in pasta.

Also, we have some housekeeping notes …

{This week’s share details after the jump}

Continue reading

What I Made: Purslane Pasta

I suspect I wasn’t the only one to pick up my CSA share, spot the purslane, and immediately ask, “What the hell is that!?”

One of the things I like about the CSA is experimenting with edible stuff I haven’t encountered before. But I’m also very conservative in my recipe creation — I don’t trust myself to wing it. So I asked the Googles: What do I do with purslane?

Continue reading