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.
MCFC CSA 2014: Delivery 11 October 31 is a busy day!
We received notification from the farmers that the Eggs will arrive after 12 pm. Please plan your day accordingly. Also this may cause some extra traffic at the start of pick –up time. Watch out for trucks in the parking lot!
We will double up on Eggs again this week if you were owed eggs. Eggs will be in the garage.
Bring your checkbook to make a donation to Toni’s kitchen and the Human Needs pantry as part of out matching grants campaign with Partners for Health:
Bring a gift for the farmer’s gift basket.
October 31 is Halloween! Does your child have a Halloween parade or trick or treating to plan around? Please make sure to plan your parade or trick or treat activity into the day and leave time to pick up your CSA share.
This will be last delivery for Community Medicines Shares. Member who ordered a Medicine share, please make sue to stop by the sign in table for your share.
AFTER OCT 31 WE HAVE ONE MORE DELIVERY,
OUR LAST DELIVERY ON NOVEMBER 14TH!
MCFC CSA 2014: Delivery Reminder
This Friday is a CSA delivery.
See you between 12 pm & 6 pm at 108 Orange Road Montclair NJ.
- Return your clean bin & bag.
- Check off next to each item on sign-in sheet
- Please take your garbage with you.
The selection and amount of produce in a weekly share varies by season, by the farmer’s crop plan, the different types of vegetables growing throughout the season, and by daily availability. Shares are typically larger in August than in June. One aspect of CSA is sharing the risk of farming; there is no guarantee of how large or varied the shares will be each week. Enjoy the diversity, the assortment and the varieties each delivery.
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.
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.
Apples & 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.
Welcome to the 10th delivery of the MCFC for 2014!