What's in the box? And how do I use it?

We picked up some new subscribers this month and the most common concerns are, "What's in the box and how will I use it?"

We prefer to be surprised. But people who are better organized than our household may look ahead at Farmer (Glenn) Tanaka's blog. He posts a weekly entry about doings on the farm and updates the list of what MIGHT be in your box this week. If you follow the blog regularly, you notice that weather and insects sometimes change his plans at the last minute.

This is what might be in your CSA box for the week of November 1, 2010:

SMall box might have: Carrots, Baby Maui Onions, Potatoes****, Broccoli or Squash or Cherry Tomatoes, Lettuce or Salad Mix, Fuji Apples***, Fuyu Persimmons*.

Large Box might additionally have: Sweet White Corn, Chinese Cabbage (Napa), Grapefruit**.

This is what might be in your CSA box for the week of October 25, 2010:

Small box might have: Green Beans, Carrots, Sweet White Corn, Romaine Lettuce, Broccoli or Spinach, Our Strawberry Jam (prepared with our strawberries by Kerry at Julian Jams in Julian, California) and Sweet, Juicy Fuji Apples***.

Large box might additionally have: Napa Chinese Cabbage, Red Beets or Roma Tomatoes or Green Zucchini and Valencia Oranges*.

This is what my family received in our large box last week:

• jar of strawberry jam
• Fuji apples
• Valencia oranges
• corn on the cob
• 4 beets with beet tops
• bok choy
• quart of green beans
• bunch of medium carrots with tops
• bunch of spinach
• head of Romaine lettuce
• head of Napa cabbage

You've got your veggies. Now what do you do?

Read my prior post, The locavore's dilemma. Don't let From Farm to Fridge to Garbage Can describe your kitchen. supercook.com is another great resource. Just type your ingredient into the green search box and the search engine will reply with recipes that use it.

That sounds very good in theory. After all, who wants to waste food? But how did our family do in the 6 days since we got our large box?

• The jam went into the pantry (we have 2 open jars in the fridge that need to be used first).
• We ate the corn, apples, and half the oranges.
• BTW, you can juice the oranges and freeze them for later use. I have a stack of ziploc pint containers of orange juice, squeezed from a gift of backyard fruit from my father in law.
• The beets were scrubbed and put in a pan with water to boil. I burned them and had to throw the out. If I had paid more attention, we would have eaten them in salads all week.
  
• The beet tops, the outer leaves of the Napa cabbage and 3 carrots went into a vat of kale(less) and white bean soup. We ladled the soup into pint and quart size containers, and put some in the freezer and some in the fridge. They make great lunches at work with a small sandwich.
• BTW, we use kale, mustard greens, beet and turnip tops and Swiss chard interchangeably in our house. They are all from the brassica family. If a recipe calls for one thing, and we have another member of the brassica family in the box, we use that instead.
  
• The inner Napa cabbage leaves will be cooked this upcoming weekend into wontons and potstickers (some eaten fresh, some put up in the freezer for quick weekday dinners).
• BTW, as you wrap the wontons or potstickers, put them on a metal backing sheet. Put them in the freezer when you fill up a sheet. By the time you have the next batch on a full sheet, the first batch will be firm enough to store in a ziploc bag without turning into a single block of ice.
  
• We haven't cooked the bok choy yet, but I will be making a stir-fry of bok choy and oyster mushrooms with them.
  
• My husband will stir-fry the green beans with almond slivers. He might reserve some beans to blanche and use for salad Nicoise.
• My husband will stir-fry the spinach with garlic.
• We've used about half the Romaine for salads and sandwiches so far.
  

It looks like we have 3 more stir-fry suppers in the next week and we will easily have used our veggies all up before our next biweekly big box.

BTW, we use our rice cooker with a timer a lot. If you set the rice cooker so that the rice finishes when you get home, and you pre-wash and chop your veggies on the weekend, dinner will be ready 10-15 minutes after you walk in the door.

When I drop my daughter off for choir practice on Saturday morning, I need to swing by 99 Ranch (the mother of all Asian supermarkets) to buy wonton and potsticker skins; pork shoulder and/or shrimp, ginger, and green onions for the filling; fried tofu cubes to throw into the stir-fry and baked tofu for snacking. We stock dried Shitake mushrooms and canned Oyster mushrooms as pantry staples.

Anyone want a recipe for a salad based on the tofu strips that look like noodles?

Click on the links for recipes. If I mentioned a recipe w/o a link, and you want me to post the recipe, leave a comment.

Also leave a comment if you are interested in a CSA field trip to local ethnic markets. 99 Ranch, Marukai and Market World (Taiwanese, Japanese and Korean) supermarkets, can be bewildering to the uninitiated. But they are great local food stores for vegetarians and flexatarians. Marukai promises that all of their meat is antibiotic-free, and their prices are much lower than Whole Foods.

Lastly, if you would like to learn how to wrap wontons and potstickers this weekend, leave a comment.

No more soggy cilantro

Cilantro, like many cut plants, wilts over time.  The cure for this is to trim the cut ends and plunge them into a vase of water.  Use enough water to cover most of the stem, but not the leaves.

 Then place a loose plastic bag over the cilantro and put it in the refrigerator.

When you want to use a bit of cilantro, just take out the small amount that you need and put the rest back in the refrigerator.  Cilantro can stay fresh over 2 weeks in the refrigerator this way.

Celery also benefits from this treatment.

To the CSA box celery, we added some carrot flowers from our garden and a stalk of artichoke from Trader Joe's to make an edible bouquet.

Most people don't eat the carrot tops that come with the CSA carrots, but they are really pretty when put in a vase with some flowers from the garden or store.

You can use a glass instead of a vase, but a vase has a more stable base.  You can also put it in a plastic juice pitcher, but then we don't see the cilantro and forget about it.  Oops.

The science behind this:
When you trim (1/2" to 1") off the ends of the cilantro, you open up the small tubes that draw water from the bottom of the plant to the leaves.  It's lack of water up at the leaves (not an excess of it) that makes the leaves wilt.

If you place the vase of cilantro out at room temperature, you can watch the water in the vase disappear through evapotranspiration out through the leaves. 

How does the speed of the evapotranspiration vary with the temperature in the room?  The humidity?  The level of water?

The water in the vase can also breed bacteria.  After you are done with this experiment, rinse the cilantro and vase to reduce the bacteria, refill the vase, and put the cilantro back into the vase.  You may want to trim about 1/2" off the stems again.

If you don't use the plastic bag, the cilantro will evapotranspirate water into the refrigerator, which is not good for some of the other food in there.  That's why you want to use the bag.

Adams CSA Program FAQ

What? Boxes of local (So Cal) produce, ~75% from Tanaka Farms of Irvine.  All of the produce is unsprayed; some are certified organic, others are grown using organic methods but not certified.

Where and When? Boxes are delivered every Thursday, typically between 11:00 AM and 1:00 PM, to Neighborhood Grinds (NG) at 2315 Artesia Blvd, Unit 1 (the northwest corner of Mackay and Artesia).  NG usually sends out an email announcement when the boxes arrive.  Boxes can be picked up any time before NG closing time at 10:00 PM.  If you don’t have access to email during those hours, you may call Neighborhood Grinds at (310) 371-0900 to check if the boxes have arrived.

How much does it cost?  $30 for a large box, $20 for a small box, paid in advance.  Make checks out to Adams PTSA.  There is no minimum order size.  You need not order the same size each week or on a regular schedule.

How do I sign up?  Email the Adams CSA coordinator for the current monthly sign-up form.  You can also download the form from the Adams PTSA CSA webpage (look on the right hand side, under Resources).  You can also download the November 2010 form on Google Docs.  Fill out the form and drop it off with payment at Neighborhood Grinds (NG).  Make checks out to “Adams PTSA”.  If you can’t make it over to NG in person, just drop it in the mail.

Neighborhood Grinds

2315 Artesia Blvd., Unit 1
Redondo Beach, CA 90278

Attn: Adams CSA

When’s the deadline?  Orders are due the last Friday of each month for the following month.  
E.g. orders for November 2010 are due by 8 AM October 29, 2010.  You select the size box you want and the weeks you want them.  Orders and payment can be left either at the Adams MS office or at NG. Orders are due at 7:45 AM at the Adams MS office or at 8:00 AM at NG. 

Who? Because we distribute the boxes off campus, anyone--not just Adams families--can join the Adams CSA program.  Tell your friends, families, neighbors, and coworkers…

Logistics:  We email confirmations of orders received.  We usually send an email reminder the day before delivery to that week’s subscriber list. When the boxes arrive at NG (usually between 11:00 AM and 1:00 PM), NG sends out a “reply to all” announcing their arrival. Boxes can be picked up any time between that announcement and 10 PM NG closing time.  To save yourself a trip to return the cardboard box to NG, leave the box there; bring your own bags to carry your produce home.  It’s also a good time to drop off sign-up forms and payment for the following month.

Why?  To teach our kids what grows seasonally in our region.  To increase the economic viability of small family farms amid suburban development.  To economically buy organic and unusual produce.  To save time and money.  To lower the chemical input into our soil, our water table and our bodies (both the consumers’ and the agricultural workers’).   To lower the carbon footprint of your food.  And, of course, to raise money for the Adams PTSA.

Announcing the Adams School CSA Program!

Effective November 2010, Grace Peng will be running the Adams Middle School CSA program.  You can email her at adamschoolcsa@gmail.com.  Email the Adams CSA coordinator for the current monthly sign-up form or download the latest form from the Adams PTSA CSA website (on the right hand side, under Resources) or download the November 2010 form on Google Docs.

Deliveries continue to occur on Thursdays.  When Thursday falls on a holiday, delivery will be on Tuesday.

UPDATE 10/22/10
Madison PTA is looking for another volunteer to coordinate their CSA program after October, 2010.  Do you want to help out Madison PTA?  This is your chance!

The Madison School CSA program will continue under the direction of Aisha Qaasim.  You can email her at madisonschoolcsa@gmail.com.

You can subscribe to either program* and pick up at Neighborhood Grinds.  Just be sure that, when you drop off your sign-up form and check, you let the NG staff know which program you are in so they put it in the correct envelope.  Make checks payable to Adams or Madison PTSA.

Lincoln subscribers continue to drop off their forms at the Lincoln school office and pick up their boxes at the school.

* While the status of the Madison program is in flux, you won't miss a single week if you sign up for the Adams program.

A CSA Party!

Here's a trick to using up your CSA box--schedule a party the day after it arrives! I used much of last week's box contents--tomatoes, lettuce, radishes, squash, onion, basil, grapefruit, orange, and apple--in making these dishes, as it was my turn to host bunco last Friday night. Tarts aren't difficult, and salads are even easier--it's mostly just chopping when you're starting with such fresh ingredients.

Dinosaur Egg, or Melon?

In today's box...Pretty sure it's a melon--but if it IS a live dinosaur egg, our blog will have a pretty impressive scoop, eh?

"Just about perfect in every way"

The online local news site Redondo Beach Patch has a story about the Madison/Lincoln Tanaka Farms CSA programs this weekend. Reporter Joe Galliani interviewed Philip Jun at Neighborhood Grinds, and took photos of a box's contents, and explained how the program works and how others can join in. "As much as I love and use our local Farmers Market, this mutually supportive relationship between the farm and elementary schools is just about perfect in every way," Galliani declares.

Inventory and recipe idea for July 15

Penny wrote that her large box contained, "kale, eggplant, tomatoes, basil, oranges, grapefruit, lettuce, carrots, green beans, avocados, and four cobs of corn."

Sounds like it is time to make baba ganoush, a middle-eastern eggplant dip.  Here's a recipe and you can  buy tahini at both of the middle eastern markets near Neighborhood Grinds (the NE and SW corners of McKay and Artesia).

Backyard Garden CSA

Don't miss this article about a 14-year old Michigan teen, Alexandra Reau.

last year, she asked her dad to dig up a half acre of their lawn in rural Petersburg, Mich., so she could farm. Now in its second season, her Garden to Go C.S.A. (community-supported agriculture) grows for 14 members, who pay $100 to $175 for two months of just-picked vegetables and herbs.

While attending a party in north Berkeley in the mid 1980s, I noticed the extremely lush vegetable garden in the backyard. When I asked which roommate had the green thumb, the host explained that the yard was leased to Alice Waters and Chez Panisse. Her staff gardened yards all over the neighborhood; the chefs came over to harvest produce right before cooking!

I am tempted to rip out my front lawn and put in a veggie garden.  The 4'x8' raised bed in the backyard is not enough.

Squash bread with grapefruit zest

What I did with the squash in last week's CSA box...
Pretty much used this recipe, but I never really follow directions to the letter. It turned out very moist and delicious!