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Posts Tagged ‘Member of the Week’

How many years have you been a member of Wayward’Images CSA program?
This is our third year – and we’re sharers with another couple.

How did you first hear about Wayward?

When we found out our old CSA was retiring, we started asking around about other CSAs at Clintonville. Everyone was super-excited when they talked about Wayward Seed. After talking to Jamie about Wayward, I wanted to sign up yesterday.

 
What has been your favorite vegetable? Why?
It’s like asking me to pick a favorite kid! Actually, I have to admit a certain amount glee when we’re the ones walking around with the last of the strawberries each season. But if you really want a favorite, sorrel was an amazing new-to-me green that I’d take every single week in my basket.
What has been your least favorite vegetable? Why?
Daikon. It’s not that I don’t like it, it was just that there was only so much I could do with it. Daikon dip was a low point.
What is the most interesting dish you have made from your CSA?  Please provide the recipe.  
Whenever we get the sorrel, I always turn to Mark Bittman’s chicken and sorrel.
 
Chicken and Sorrel
2 tablespoons butter
1/2 whole chicken, cut into serving pieces
Salt and freshly ground black pepper
1  onion, peeled and cut into 1/4-inch slices
1/4 lb loosely packed sorrel, trimmed and washed
1.  Brown the butter in a pan over medium-high heat until it is melted and just starting to brown.  Salt and pepper the chicken and brown it thoroughly on all sides.  You should have crispy-looking skin after 10-15 minutes (3-4 minutes a side).  Take chicken out of pan & let it rest.
2.  Add onions to the pan and let them soften for about 5 minutes (do not wipe out the pan).  Add 1/2 cup of water and let it thicken for about a minute.  Add the chicken back to the pan, turn the heat to medium-low, cover and cook for 10 minutes.
3.  Add the sorrel to the pan, stir, and cook (covered) for another 10 minutes.  The sorrel will practically dissolve into the onions and liquid, leaving you chicken and brothy onions with a lemony sorrel flavor that you’ll want to serve with some crusty bread (check out the Lucky Cat stand for some baguette!).
Anything else you wish to share?
Keep up the awesome work!
If you wish to be our next Member of the Week email us at farm@waywardseed.com.  
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Lisa’s dog, Mr. Darcy

Lisa has been a member of Wayward Seed’s CSA program for four years.  She first heard about the program through friends at the North Market and joined immediately.  Her favorite vegetable is squash because it freezes well and she love making squash soup.  Her least favorite vegetable is turnips, but don’t worry–they don’t go to waste.  Lisa shares her turnip-loving neighbors.  Lisa’s made many things with her CSA veggies over the years but her favorite was the Purple Scallion Pancakes her daughter, Brynna, made for her last week.  Here’s the recipe:

Purple Scallion Pancakes

2 cups self rising flour

1 T ground ginger

1 T soy sauce (or tamari)

1 egg

water to desired consistency

1 cup of diced purple scallions

Blend all ingredients. Add more or less water for your

preference of pancake, more water and they will be thin and

crispy, less will give a more “fluffy” consistency.

Heat sesame oil (or any other oil you prefer) in pan. Place

about 1/2 cup or so of batter to make pancakes and pan fry until

golden brown and cooked through, turning over once.

Serve with sauce for dipping:

1/2 cup soy sauce (or tamari)

1 T red wine vinegar (Lisa used apple cider vinegar)

1/2 cup water

1 T ground ginger

Dash of sugar

Chopped cilantro to taste

Lisa added about a 1/4 cup of sugar and some seasame oil to change it up a bit.

Mix sauce and let sit for at least 1 hour so flavors can blend.

Dip pancakes into sauce.

If you wish to be our next Member of the Week, please email us at farm@waywardseed.com

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