An Ode to FFTY

A few years ago we were inspired to eat locally and seasonally. We decided to keep a record of out experience and blog about what it's really like to join a CSA. I mean seriously!, a farm bought local produce to our doorstep each week! I know, pinch yourself. Too good to be true right?

Not really.

Moving across the country to NYC has been a blessing in many regards. Both of us are closer to family and a lot of friends. But there is a big empty hole missing from our hearts where our FFTY used to be. Besides a few friends, and the burritos, the thing we miss most about SF is getting our box each week!

Luckily for anyone in the Bay Area, all you have to do is sign up for one of their boxes which are an amazing value. $25 for a small veggie and fruit, it's way more than worth it! G'head take about a few minutes to look back through our photos! PLUS, they really customizable! Don't like fennel? Just say so and you NEVER have to receive it!

To summarize: It is seriously almost absurd not to take advantage of this! People who live in the bay area LISTEN UP! They will drop it at your house (w/NO DELIVERY FEE!)

OMG there IS MORE!: Enter code 482 under the promo code to get 20% off your first box.

We have over 2 years of recipes here if you get need inspiration, plus we are always available for questions and advice ! Just hit us up (csadelivery[at]gmail[dot]com) if you need anything, and we will keep blogging from the Big City. (We will still be jealous of your box.)

A bit of a break...

No, we are not going to post even more inconsistently... we are heading to the Bay Area for the weekend to hang out and hit up some @SFBeerWeek stuff.

ZOMFG BURRITOS!!!!!!

Just downloaded the new Blogger app for Android, so hopefully we will be posting updates from out yonder here or there.

Who wants to go to Ike's with us?!?!?!?!?!?!

carrot ginger soup

OMFG its cold! Being back in the Northeast for a full Winter has me realizing just how full of shiat Whats-His-Name was when he was talking about S.F. Summers being the coldest thing ever. But the Northeast's Winters, and the year round S.F. climate have one thing in common; they are both perfect for soup!

Everyone loves soup. If you don't love soup you must be an alien, because you certainly are not a citizen of this planet. So far this Winter we have spent a lot of meals (and not a lot of time or money!) eating soup. This particular one came to me right before I was leaving work. I was thinking that the only produce I had in the house was potatoes, carrots, and scallions; but I didn't really want to go shopping for a bunch of stuff, and alas, it was born. This here soup is hearty, packs a lot of flavor, and the ginger warms you up pretty damn well. Plus, its not too carrot-y. So yeah, let's go!

Ingredients:
Soup:
2.5 pounds of Yukon Gold Potatoes, cut into 1 inch chunks
4 large Carrots, cut into 1 inch chunks
1/2 large Yellow Onion, diced
4 cups (1 Quart) Veggie Broth
2 Tbsp. 2X Tomato Paste, because its awesome
2 Tbsp. Earth Balance
1-2 cups Unsweetened Soy Milk
1/4 cup Nutritional Yeast
2 Tbsp. Ground Ginger
salt and pepper to taste

Cilantro Scallion Pesto: *
1 bunch of scallions, washed and de-rooted
1 bunch of cilatro, washed and de-rooted
2 Tbsp. Lime Juice
2 cloves of garlic, peeled
1/2 cup + of Safflower Oil (remember, I told you so...)
salt and pepper to taste

Get a big pot. Put it over medium heat. Add Earth Balance and onions and saute' until translucent, about 7-8 minutes. Toss in the 2X tomato paste and let it toast for 2 minutes. DO NOT PUT THE GINGER IN NOW. I don't mean to yell, but most soups would call for the ginger to come in at the beginning of the soup, and well, that just really mutes its flavor, not to mention cooking away some of its awesome benefits. Just put the ginger down. Do it slowly. OK. Deep breath. Now back to cooking.

Sprinkle the pot with a lil pepper (cayenne if you wanna be dangerous), and then throw in the carrots, potatoes, and veggie broth. Put a lid on the pot and get a drink. These veggies will cook through in about 20-26 minutes, so we should probably make the pesto.

Get out your food processor (or chop-chop-grindy-shreddy mah-cheen as I like to call it) and put all the ingredients inside. Puree' them. After that difficult task you deserve another drink. G'head and grab one. I can wait.

* - Side note! This makes an awful lot of pesto. It isn't a bad thing. It has served us well, let me recount the ways so far...
1. Added to mashed avocado it is instant guacamole
2. It is a great topping for burritos and tacos
3. It was a pivotal ingredient in the dip for the recipe below
4. Chips and... Pesto? Hell yes!
5. We still have about 1.25 cups in the freezer to play with. OH YEAH! I forgot to mention that it freezes really well and can be frozen without losing flavor for a really long time.

Back to the soup. By now your veggies should be fork tender and ready to rock n' roll. So grab your immersion blender and let's get down to business. Don't turn off the heat the whole way just yet. Add in the nutritional yeast and 1 cup of the soy milk (or almond, rice, cow, goat, pterodactyl, whatever) and start to blend. If you need or want a looser consistency then just keep added more liquid. Is it totally blended and smooth? Now, add the ginger and blend for another minute. Aiiiight. You are ready to season and get down to some serious grub.

Add some of the pesto to the soup and chow down! BTW, you don't have to make dots. You can do zig-zags, tie dye prints, write names in the soup, it's all good.