MCFC CSA 2014: Fresh Fridays!

Support your local farms and eat organic this summer: Join MCFC CSA Fresh Fridays!

Montclair Community Food Co-op CSA begins June 13th and runs until Nov 14th. Fresh, local organic produce will be conveniently delivered to Montclair every other Friday for you and your family. In addition to produce, egg and herbal shares available as add-ons. Here are the costs for the season:

$300 for 12 deliveries of fruit
$300 for 12 deliveries of vegetables
$103 for 24 dozen eggs
$210 for 6 deliveries herbal share
plus $40 support fee

Print out PDF form in BOX to right and mail in with check by June 4th to be included in the first delivery. Orders received after this date will be included in the next delivery. Pro-rated orders must be received by the FRIDAY before the next delivery in order to allow the farmers planning time.
Local honey also available for pre-order. See form in BOX.

Online registration through Brown Paper Tickets is now closed.

Place your order for Bee My Honey Apiary Products!

order bee my honey apiary products now for delivery 10/31/14

order bee my honey apiary products now for delivery 10/31/14-  see FORMS in the box to the right of this message for details!

 

MCFC CSA 2014: Thank you gift baskets for farmers

As a symbol of our appreciation for their hard work this year, we will continue our annual tradition of preparing a gift basket of goodies for our produce farmers 
Amy & Gerry at Hepworth Farms who work hard year round to provide us with wide variety of organic produce.

If you would like to contribute, please bring a goodie of your choice: Something home canned or a tasty item you picked up: Dry goods, mixed nuts, dried fruits, organic crackers, soup mix, preserves, pickles, jams, caramel sauce, chocolates, books, candles.

Bring your goodie to the CSA next delivery Oct 31. If you want to bring a fresh baked item please bring the morning of November 14 before 9 am.

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If guacamole and pumpkin curry had a baby it would be Curried Winter Squash Dip. Delicious eaten with corn chips. Kids love it!

Curried Kabocha Squash Dip

Toss peeled kabocha squash (or other winter squash) pieces with 2 Tbsps olive oil and tsp curry powder. Roast at 450 degrees for 20 minutes. Scrap into a bowl. Fold in 1 minced jalapeño pepper ( optional), 2 tbsp each of red onion, lime juice and olive oil and 1/3 cup chopped cilantro.. Season with salt & pepper.
Featured in Food & Wine magazine this month.

Also great as a soup.  Just add water.
Top with cut corn & brown rice. Serve with ground cherries and salad.

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Recipe: Spice Workshop- Mushroom Apple Curry

IMG_2374 IMG_2377Apples & Curry! Spices workshop with Joshua today featured a mushrooms and a combination of fall produce and spices. Here is the recipe if you missed it!

 

Mushroom Apple Curry*
Adapted from the New Moosewood Cookbook, p. 174

  • 3 Tb Coconut oil (or other oil)
  • 2 medium onions – chopped
  • 3 large cloves garlic – minced
  • 1 tsp cumin powder
  • 1 tsp Vietnamese cinnamon powder (or regular cinnamon), 1 tsp turmeric
  • 1 tsp ginger powder & 1 tsp brown mustard seeds
  • ½ tsp clove powder
  • 1 C celery chopped
  • 1 ½ cremeni (baby bellas) mushrooms, sliced
  • 3 medium tomatoes, chopped
  • 2 tart apples (e.g. granny smith)
  • ½ C shredded coconut or coconut butter
  • 1 Tb honey
  • 3 to 4 Tb lemon juice or, ideally, 1-2 Tb of green mango powder
  • pinch of cayenne
  • ¼ bunch of cilantro – finely chopped, stems and all (optional).

Put the onions in a bowl and keep it nearby the stove. Heat oil in a stainless steel or cast iron pan (preferred) till it is hot enough to pop a mustard seeds almost instantaneously. Test this on a few seeds before putting the rest in. Before putting the seeds in, get a lid ready in one-hand and mustard seeds in another with an oven-mitt on. Add mustard seeds and cover quickly to prevent burns. Pop for 8-10 seconds shaking the pan on the stove a little. This will evenly disperse the seeds into the hot oil and allow even popping. The moment popping slows down, add the onions. Don’t stir for a few minutes so they brown. Stir and add the garlic, salt, and other spices. Sautee for 5 more minutes.

Add the celery and mushrooms. Add ½ cup of water. Mix and simmer, covered, for 8 minutes. Add tomatoes, apples, and coconut butter (or coconut), honey, and lemon juice. Cover and cook until everything is tender, but not mushy. Add water if too thick. Add cayenne as needed and salt as needed. Garnish with cilantro. Serve with naan, basmati rice or on its own.

MCFC Fresh Fridays: October 17th 2014 Delivery #10

Welcome to the 10th delivery of the MCFC for 2014!

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MCFC CSA 2014: Delivery 10 Late delivery, CSA Pickup Delayed Until 1:30

The truck is late today, arriving at 11.
Please pick up after 1:30 pm today. Thanks for your patience.

MCFC CSA Coordinator creates portraits inspired by CSA vegetables

Daikon Radish Portrait, 2014, Gwen Charles

Daikon Radish Portrait, 2014, Gwen Charles

Gwen Charles, MCFC CSA Coordinator and visual artist, joins the Montclair Gallery Walk on Friday Oct 17th with her new photographic series below the surface currently on view at Parlor Hair Studio on 223 Glenridge Avenue Montclair NJ.

The photo series idea began as she took photos of unusual vegetables delivered from Hepworth Farms to help CSA members identify them. She then started to appreciate their strange beauty and reimagine a world where the unusual was the usual, where bulbous red beetroots, bright green kohlrabi, long white radishes, lantern shapes peppers & bumpy bitter melon replaced small flowers on surface design. These kaleidoscopic vegetables surface designs were then used to create environments  for portraits of women involved with the vegetables.

Stop by the Parlor to see the works on view through November or check out a selection of the series on her website gwencharles.com

Above: Daikon Radish Portrait, 2014 & in Daikon Radish Pants suit, 2014, Gwen Charles. Click to see larger image.