You are currently browsing the category archive for the ‘2010 Distribution’ category.

Spring has sprung and garden planning is in full gear. Though this winter was full of snowy days, I was still able to see and feel spring at the table and during mealtime. By saving last year’s bountiful crop of tomatoes, I was able to make soup, chili, pasta sauce and even a delicious beef stew.

From my small garden I canned 10 pints of tomatoes. With my new membership to the Ozone Park CSA I hope to can even more this year. Canning is easy and doesn’t require a lot of expensive equipment. If canning isn’t for you, then freeze your produce. Most importantly, don’t let anything go to waste.

For canning you do need to purchase lids and jars, which can be bought at Target, Wal-Mart or even some supermarkets. You need a large pot for the water bath and then a small area to store your canned produce. You will sterilize the lids and jars; prepare the produce and the place the sealed jars into a large pot of boiling water.

The Ball canning guide is the best source for canning recipes both for beginner and experts alike. They have simple recipes with easy to follow instructions. Below is an easy one for canning whole tomatoes that I followed last year. So I was able to enjoy tomatoes all winter long!

RAW-PACKED TOMATOES WITH NO ADDED LIQUID

Canned tomatoes

You will need:

– 3 lb whole, halved or quartered tomatoes per quart jar
– Bottled lemon juice or citric acid
– Salt, optional
– (32 oz) quart or (16 oz) pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH tomatoes. Dip in boiling water 30 to 60 seconds or until skins start to loosen and crack. Immediately dip in cold water. Slip off skins. Remove cores and any bruised or discolored portions. Leave whole, halve or quarter.
3.) ADD 2 Tbsp bottled lemon juice or 1/2 tsp citric acid to each hot quart jar. Add 1 Tbsp bottled lemon juice or 1/4 tsp citric acid to each hot pint jar.
4.) PACK raw tomatoes into hot jars leaving 1/2 inch headspace. Press tomatoes into the jar until the spaces between them fill with juice leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 85 minutes for both pints and quarts, adjusting for altitude. Remove jars and cool.

Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Enjoy!

— Wende

Advertisements

If you are like me, then you are still not sure what to do with all the Jerusalem Artichokes we have been getting since late in the summer CSA season. For the most part I have just been adding a couple of them to anything I make with a variety of root veggies as well as dicing them to top tossed salads. This is an effective, tasty and very slow way to consume them. I highly recommend it to anyone who is attempting to savor their share for as long as possible. If you are like me at this point – searching for a way to gobble them down ASAP – then let me suggest this bastardized version of a recipe from Serving Up the Harvest by Andrea Chesman

Ingredients:
– However many Jerusalem Artichokes you want to use up (I did about 1lb)
– A liberal splash of Olive Oil
– A couple cloves of garlic minced
– Zest of half a lemon
– A sprig of basil torn up (I used about 6 leaves from some I had frozen)
– Sea Salt to taste

Directions:
1. Preheat oven to 450
2. Scrub the artichokes then dice them into pieces (I made them about 1″)
3. In a large bowl mix oil, garlic, lemon & basil. Toss in the chokes and make sure they are coated
4. Put in a baking pan single layer
5. Bake about 20 min shaking/stirring occasionally (don’t brush your arm on the oven door when you do this. It hurts!)
6. Sprinkle with a bit of salt & serve up hot

Alternate Plan – In the original recipe the garlic, lemon & basil are blended together in a mini food processor then added about half way through the baking time. I suspect that it would give the dish a little more of a zip.

Peace, Love & Veggies!

~ Angel

Amazing! Today is the last day of the season and we’re a little sad. We’ll sure miss Norwich Meadows’ fresh veggies these coming months, even if some of us have signed up for the Winter CSA. (We’ll keep you posted on how it goes.) But today, we’re celebrating the bounty with a BIG share.

Here’s what we have in the vegetable share:
– Winter Squash
– Brussel Sprouts
– Radish
– Greens
– Potatoes
– Celery
– Poc Choi
– Cabbage
– Carrots
– Onions
– Beets

The fruit includes:
– Fuji Apples
– Jonagolds Apples

See you all later!

Last week, we got a new kind of squash: Delicata Squash – Also called Peanut squash and Bohemian squash – in case you’re wondering.

This is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes. Size may range from 5 to 10 inches in length. The squash can be baked or steamed. The thin skin is also edible.

The delicata squash is actually an heirloom variety, a fairly recent reentry into the culinary world. It was originally introduced by the Peter Henderson Company of New York City in 1894, and was popular through the 1920s. Then it fell into obscurity for about seventy-five years, possibly because of its thinner, more tender skin, which isn’t suited to transportation over thousands of miles and storage over months.

Available year-round – is best late summer through early fall.

From What’s Cooking America website. (Thanks Angel for sending the info!)

As days get shorter and temperatures drop, our bodies need hearty foods. And so we welcome winter squashes. Who doesn’t like a creamy soup or a warm glass of apple cider? If you have a favorite recipe, send it our way! And read on for the complete

The vegetable share includes:
– Radishes
– Greens (Kale and chard)
– Fennel
– Winter squash
– Squash

And the fruits:
– Apples
– Pears
– Plums

See you all tonite!

Fall is already here! Shorter days, trees dropping their leaves, and (at last!) some rain. And, we finally have a couple of Fall crops–turnips and beans. Complete list below.

On the veggie share:
– Radish
– Squash
– Baby Greens
– Turnips
– Beets
– Fennel
– Beans

And the fruit shares include:
– Apples
– Plums
– Pears

Now, what to do these is something else. Got recipes? Let us know. See you all later!

Who doesn’t want more tomatoes? Keep ’em coming! We also have a newbie this week, fingerling potatoes (isn’t exciting to try new veggies?) and again, corn. Read on for the full list.

On the veggie share:
– Tomatoes
– Squash
– Greens (Kale)
– Fingerling Potatoes
– Radish
– Corn

The fruit includes:
– Pears
– Apples

Luckily, no storm forecast this evening. See you all tonite!

Gone are summer days but we’re still enjoying Zaid’s tomatoes (how many more can you eat?) and of course, squashes. The new season brings new fruits and veggies to our tables and this week we have artichokes and again, radishes. Below is the complete list.

On the vegetable department:
– Celery
– Jerusalem Artichoke (looks like ginger)
– Tomatoes
– Greens (swiss chard or red kale)
– Squash
– Radishes

And the fruit shares include:
– Grapes
– Pears
– Apples

See you all tonite

Summer is officially over but we’re so happy we can still enjoy those juicy tomatoes! Fennel and dandelions (yay!) are also in the mix this week. Read on for a detailed list:

On the veggie share:
– Greens (Kale and Swiss Chard)
– Dandelion
– Fennel
– Tomato
– Squash
– Onions
– Watermelon

The fruit includes:
– Plums
– Apples
– Peaches

See you all tonite!

Another week is flying by and summer is almost over—ok, not yet; but almost—and we can’t wait to taste what Fall will bring us. But for now, here’s what’s on today share.

On the vegetable department:
– Beans
– Greens
– Carrots
– Watermelon
– Mini Bells
– Parsley
– Tomatoes

Don’t know what to do with all those tomatoes? You can always make marinara sauce. (Worry not: we will not follow La Tomatina‘s example to dispose of over-ripe tomatoes!)

And the fruit shares include:
– Peaches
– Plums
– Apples

See you all soon

O Park on Facebook

Get updates, news & events, and more

Visit our FB page for updates, news & events, and more

Join 15 other followers

collaborate with O Park

Want to help? Email us and let us know.

O Park on Flickr