TeenasPride CSA Full Share
Michael Borek Farms, a third generation grower, has a goal to provide his family’s local fresh produce to other Miami Dade families.
The establishment of Teenaspride CSA allows us to provide local, healthy and fresh produce to the Miami area.
We would like to thank all current members, and welcome new visitors to become members of our CSA family.
The blog will provide brief updates on what is happening on the farm and weekly postings of produce availability. If you would like to check upcoming events or view pictures of Teenaspride CSA please become a fan on Facebook: All Locally Grown Produce LLC.
Community Supported Agriculture
The main goals of community supported agriculture are community, health and supporting your local farmers. The idea of Community Supported Agriculture or CSA’s was brought to the United States by Jan VanderTuin from Switzerland in 1984. However, there are projects in Europe that date back to the 1960s, when women’s neighbourhood groups approached farmers to develop direct, cooperative relationships between producers and consumers.
The tradition has continued, Community Supported Agriculture (CSA) is a way for families to buy locally grown vegetables and create a relationship with local farmers. This is a win-win situation that enables local farmers to stay in business by keeping money in our community. When you know your farmer, you know who grows your food and how it is grown. Furthermore, CSA’s allow families to have the opportunity to visit their local farm. Vegetables are normally harvested within a day of a family receiving them so they have more flavour, nutritional value and last longer at home.
We believe there are enough people in the Miami community that desire local fresh produce, which is grown approximately 25 miles from their homes. This desire will help support this 3rd generation grower in his transition to a smaller farm. His goal is to market the farms diversified vegetables to the local community (CSA, restaurants, resorts and hotels).
Members make a financial commitment to the farm for a season (usually 6 harvest months) by buying shares which provides the farm with the upfront money needed to buy seed as well as grow and harvest the crops. Shareholders in the CSA share the harvest bounty with the farmer- When the harvest is plentiful the shares are large. However, just as when you buy stock in any company, CSA shareholders also take risks. For example, if a natural disaster (such as a freeze, hurricane or even a major pest problem) destroys a crop, the shareholders bear the burden along with the farmer.
6 TeenasPride CSA poblano chiles
1 lb TeenasPrideCSA tomatoes, coarsely chopped (2 C)
1/2 cup finely chopped sweet onion
1/4 cup chopped pitted green olives
3 tablespoons coarsely chopped TeenasPrideCSA cilantro
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
Salt and freshly ground pepper
Preheat the broiler. Roast the chiles under the broiler until charred all over. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Skin, stem and seed the chiles, then cut them into 1/3-inch dice. In a serving bowl, combine the chiles with the tomatoes, onion, olives, cilantro, olive oil and lime juice. Season with salt and pepper, toss to mix and serve.
Make Ahead: The salsa can be refrigerated overnight. For a fresh taste, add the cilantro just before serving.
2 oz TeenasPrideCSA Dill, chopped
Small jar of Mayo, Miracle Whip or vegan alternative
Mix the ingredients together until well-blended and put back into mayo jar.
You now have a ready-to-use, tasty and healthy sandwich dressing which
doubles as a delicious topping for baked fish or chicken.
HEALTHY CAN BE TASTY!
EAT WELL.
Healthy Hint:
Dill is medicinally valued as a stomach soother and anti-gas remedy. It is also said to increase mother’s milk and help treat breast congestion from nursing. It is mild, and makes a good remedy for colic in babies.
Dill can be made into a Tea, and sweetened with honey. Take 1-2 cups per day.
Medicinal properties include: Carminative, antispasmodic, stomachic, emmenagogue, diuretic, galactagogue, calmative, aromatic, diaphoretic, stimulant
1 small clove garlic, peeled
3 to 3 ½ oz TeenasPrideCSA Sorrel, chopped
½ C pumpkin seeds
½ C crumbled feta cheese, preferably goat feta
1/3 C extra-virgin olive oil
½ tsp sea salt
Fit food processor with the steel blade attachment. Drop garlic through feed tube with motor running and process until minced. Remove lid and add sorrel, pumpkin seeds, feta, olive oil and salt. Process until a thick paste. Can be done in blender or hand-chopped.
Healthy Hint:
Sorrel is valued as a sedative, a diuretic, tonic and is also a folk remedy for cancer, reduction blood pressure, mild bladder infections, nausea and promotes regular urination. Also used for fever, stomach cramps, inflammation, common cold, and bronchial complaints.
**Using TeenasPrideCSA Chocolate Mint
Tea: A few fresh sprigs of chocolate mint to 1 cup hot water; steep 10 minutes
Magic Water: Put a spring in a glass of ice water. It will be magically transformed!
Infusion: Heat fresh mint in cream or milk and then use the milk in a recipe
Vodka Infusion: Place bunch of fresh mint into a clean canning jar; fill with vodka, covering mint at least an inch or more. Wait 2-3 weeks, strain.
Topping: Sprinkle some over ice cream or fresh cut up fruit salad
Add to whipped, sweetened cream; serve with a chocolate cake or chocolate muffins
Coat the leaves in melted chocolate, serve as an after-dinner treat; or use to decorate deserts
Chocolatey-Mint Milkshake: chop leaves in the blender with some ice cold milk and either chocolate ice cream or chocolate sauce/powder and ice cubes
Garnish a Brandy Alexander
Yogurt : Add finely chopped chocolate mint and a handful of chocolate chips
Coffee : Put in your coffee filter before you brew the coffee for a really nice hint of chocolate and mint
2 tablespoons olive oil
2 tablespoons lemon juice
1 to 2 teaspoons chili powder
1/2 teaspoon salt
2 bunches TeenaPrideCSA kale, stems and tough ribs removed, leaves very finely chopped
In a large bowl, whisk together oil, lemon juice, chili powder and salt. Add kale, toss to combine and serve.
Per serving: 130 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 290mg sodium, 19g total carbohydrate (4g dietary fiber, 0g sugar), 6g protein
1/2 TeenasPrideCSA onion, minced
2-3 garlic cloves, minced
2-3 large TeenasPrideCSA tomatoes
A few TBSP olive oil, plus more for drizzling
Oregano, fresh (2 T) or dried (2 tsp)
1 lb. linguini
Salt and Pepper to taste
1 bunch TeenasPrideCSA kale, roughly chopped, stems removed
½ C Fresh basil, chopped plus a few sprigs for garnish
Cook linguini according to pkg directions. In a medium-sized skillet, heat olive oil over medium heat. Sauté onion and garlic about 3 minutes until they begin to soften.
Add kale and oregano (if using dried) with salt and pepper, and continue to sauté about 5-10 minutes – depending on how you like your kale. I like mine cooked
longer rather than shorter to help it soften and become less chewy.
Add fresh basil, oregano (if using fresh) and tomatoes to kale mixture,
And cook about 2-3 minutes, just to warm through the tomatoes.
Drain the noodles; serve with sauté and drizzle with a little more olive
oil.
Sprinkle with fresh ground black pepper and garnish with basil sprigs.
2 quarts water
1 bundle (approx. ¾” in diameter) TeenasPrideCSA Lemongrass stalks
Honey or Sweetener of your preference
Heat water in a large pan until very hot. Do not boil as boiling destroys the medicinal properties of the Lemongrass). Take the bundle of lemongrass and bend it, twist it from one end to the other. This aids in releasing the oils. Place into the hot water and cover. Steep for 1 hour or longer depending on how strong you like it. Add honey or sweetener. Drink it hot, or iced.
Suggestions: Garnish with a mint sprig. Adjust recipe to your favor.
Helpful Hints:
The leaves and base of this tender perennial are used as a food flavoring, particularly in fish and poultry dishes, and its essential oils are used medicinally. It is good for your immune system and is recommended for people recovering from chemotherapy. Its distinctive flavor balances hot chilies and contributes to the elaborate, multi-layered flavors of many dishes in South East Asian cuisine
One small bunch of TeenasPrideCSA kale, about 6 oz.
1 T extra-virgin olive oil
1 T vinegar (I used Spanish sherry vinegar but any vinegar will work)
Sea salt to taste
Preheat oven to 300F/150C
Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. (I made my pieces about the size of a small potato chip.)
Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they’re very dry.
Put kale pieces into a large Ziploc bag (or use a bowl if you don’t mind getting your hands oily.)
Add half of the 1 T of olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the other half tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly “massaged.“
Open the Ziploc bag and sprinkle the 1 T sherry vinegar over the kale leaves, then seal bag and shake to spread the vinegar out over all the leaves.
Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. I checked every 10 minutes or so and turned some pieces over. I also found I didn’t mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.
When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately.
1 tablespoon instant dry yeast
1 cup warm water
2 cups whole wheat flour
2 cups unbleached bread flour
6 tablespoon olive oil
1 teaspoon salt
1 lb TeenasPride onions, thinly sliced
freshly ground black pepper
Fresh TeenasPride Rosemary – Chopped (Optional) cornmeal
Combine both flours together thoroughly. You may optionally use entirely bread flour (4 cups) eliminating the whole wheat flour. Stir yeast into warm water in a large mixing bowl. Let stand for 10 minutes. Stir in 2 cups flour and beat until mixture is sticky. Add Rosemary.
Turn dough out onto a lightly floured surface and knead in remaining flour until the dough is smooth and elastic.
Place in an oiled bowl, cover and allow to rise until doubled in bulk.
Punch down, pour over 4 tbsp. olive oil and add salt. Knead once more, until smooth.
Roll into a circle 10 to 12 inches in diameter.
Place on a well oiled 15 inch pizza pan dusted with cornmeal.
Let rise till nearly doubled.
Heat remaining olive oil in a frying pan and gently sauté the onion for 8 to 10 minutes until carmelized. Spread onions over dough (allow them to cool slightly first) and sprinkle with pepper.
Bake at 425°F for 30 minutes. Slice. Makes 8 servings.
Tablespoon olive or vegetable oil
1 green TeenasPridebell pepper, sliced into thin strips
1 red TeenasPridebell pepper, sliced into strips
1 TeenasPride yellow bell pepper, sliced into strips
1/2 Teaspoon cumin dash salt and pepper, to taste
1/2 Teaspoon lime juice
2 1/2 cups cheese, grated
8 tortillas
salsa (optional)
Cook the pepper in oil over medium heat in a large skillet. Add cumin, salt and pepper and lime juice and cook until peppers are just soft, about 5 minutes. Place 4 flour tortillas flat on a baking pan. Place a large spoonful or a thin layer of peppers on a flour tortilla. Add a thick layer of cheese and cover with another flour tortilla. Bake at 375 degrees for about ten minutes, or until cheese has melted. Slice into 4 or 6 pie pieces. Top with salsa if desired.
CSA Farm Updates | admin | 
August 16, 2010 1:56 am | 
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