Are you interested in trying out the CSA, but didn’t want to commit to 22 weeks? Right now, there are 9 weeks remaining of this CSA session. That means if you join now, you can get a small share at $23 per week for a total of $207 and a large share at $30 per week for a total of $270. What a great way to discover how wonderful the organic, locally grown produce is!
Is there anything better than eating delicious food, made from locally grown, organic produce, while hanging out with old and new friends? The 40+ people who attended the Community Supported Agriculture (CSA) Shabbat dinner at Beth Chaim on August 26th don’t think so. What a wonderful event it was! CSA organizer Rebecca Calahan Klein spoke about the origins and benefits of CSAs, including the connections between earth, faith, and food. CSA farmer Shawn Seifert answered questions about how the weekly program works and described his family’s all organic certified farm. Attendees enjoyed the menu of green salad, stone fruit salad, cucumber/tomato salad, ratatouille, whole wheat pasta, pesto, and strawberry shortcake. Much thanks to our chefs, Roberta Gabriel, Deborah Wechsler, and Mark Garetz.
The CSA market produce delivery will move to Peace Lutheran Church during August and September. Peace Lutheran Church is located on the corner of Camino Tassajara and Old Blackhawk Road. From 680, take the Sycamore Valley Road exit. Drive east on Sycamore Valley Road and continue driving east when Sycamore Valley Road becomes Camino Tassajara. Turn left on Old Blackhawk Road and right on Maison Drive to enter the Church parking lot. [Woodranch Rd is the street before Old Blackhawk Road.] The Produce tables will be in the courtyard of the Church.
The CSA market produce delivery will move to Peace Lutheran Church during August and September. Peace volunteers will be assisted by members of the Bahai Assembly. Training for the transition will begin at Danville Congregational Church on Sunday, July 31, 2011, from 12:30 p.m. – 1:30 p.m., as we shadow the volunteers there. On Tuesday, August 2, 2011, from 7:30 p.m. – 8:30 p.m., Rebecca Calahan Klein will come to Peace Lutheran Church and walk through the set-up process for the next Sunday’s CSA. Future volunteers are also welcome.
Here are some great ways to use your CSA share:
Multi-Herb Frittata
Ingredients
Cooking spray
6 large egg whites
2 whole large eggs
3 Tbsp fat-free milk
6 Tbsp mixed minced chopped fresh herbs, such as tarragon, thyme, sage, chives and/or oregano
1/2 tsp freshly ground black pepper
1/2 tsp salt
Instructions
Coat a large skillet with cooking spray and set over medium heat.
Whisk the egg whites, eggs and milk in a large bowl until foamy, almost creamy and certainly uniform, about 2 minutes. Stir in the herbs and pepper.
Pour the egg mixture into the skillet, not directly into the center, but all around the hot surface to prevent clumping. If necessary, tilt pan to evenly distribute eggs across the pan’s surface.
Cover and reduce the heat to low. Cook until set in the middle, about 8 minutes. Run a nonstick-safe spatula around the rim of the frittata to loosen it from the skillet and to make sure the middle has indeed set.
Slip the frittata from the skillet to a cutting board or serving platter; sprinkle with salt. Cut into 4 wedges to serve.
Enjoy!
Summer Salad with Fresh Herbs and Pluots
Ingredients
6 Tbsp buttermilk
2 1/2 Tbsp fresh lemon juice
2 tsp honey
1/2 tsp salt
1/2 tsp freshly ground black pepper
5 cups mixed salad greens
1 cup loosely packed, stemmed cilantro leaves
1 cup loosely packed, stemmed parsley leaves
1 Tbsp stemmed thyme
6 ripe, medium pluots, pitted and thinly sliced
1 cup cherry tomatoes, quartered
2 Tbsp sliced almonds
Instructions
Whisk the buttermilk, lemon juice, honey, salt and pepper in a small bowl until creamy.
Place the greens and herbs in a large serving bowl. Add the pluot slices and tomatoes.
Pour on the dressing and toss gently. Sprinkle with the almonds before serving.
Multi-Herb Pesto
Ingredients
2 cups packed, stemmed parsley leaves
1 cup packed basil leaves
1/2 cup packed, stemmed cilantro leaves
1/4 cup packed oregano leaves
1/4 cup sage leaves
1/4 cup walnut pieces
6 Tbsp finely grated Parmigiano-Reggiano
1 Tbsp olive oil
2 medium garlic cloves, quartered
Water as needed, up to 3 Tbsp
Instructions
Place the parsley, basil, cilantro, oregano, sage, walnuts, Parmigiano-Reggiano, oil and garlic in a food processor fitted with the chopping blade.
Pulse a few times, adding water in 1-tablespoon increments as necessary to get things moving. Then process until smooth and creamy.
Scrape into a small bowl, press plastic wrap directly on the surface of the pesto to keep it from turning brown, and store in the refrigerator for up to 1 week.
For those of you interested in a fruit-only CSA, please click the following link:
http://happychildcsa.csaware.com/store/csa.jsp
Choose the plan of your choice, then choose Danville Earth Faith Food as your pickup location.
The Interfaith CSA opens on Sunday, June 5 at Danville Congregational Church with produce pickup from 11:30 to 2:00 pm. Memberships are necessary to support our farmers and provide us with the best organic vegetable and fruit options available. Shawn and Beth Seufert of Terra Bella Family Farm are our lead farmers in Sunol. You can receive 22 weeks of produce by signing up to purchase a Large Share for $660 or a Small Share for $506. And you get to make choices among available produce each week! You can sign up online at: http://www.terrabellafamilyfarm.com/Summer_CSA_2.html or fill out a card (at your congregation) and mail it with your check to: 7637 Foothill Rd., Pleasanton, CA 94566. Questions? Call Beth at 925-202-8106.
