I recently made quince paste out of last week’s quince and I’ve been eating it non stop: on toast, in sandwiches, in salad, and the list goes on. I have now tried quince on a cookie, grilled, raw (which I rather like) and now as paste. I thought to myself, how does quince taste prepared in other ways and wouldn’t CSA members also like to know? So why not a friendly quince cook-off? I am always very impressed by how creative and adventurous everyone is and think this is a great time to let that talent shine!
I know it’s a bit short notice, but if anyone would like to partake in this cook-off I invite them to bring a sample of your prepared quince dish and/or an original quince recipe to this week’s distribution on October 26th. I’ll announce the winner on Wednesday evening. You don’t have to bring enough for the whole CSA, but don’t forget: sharing is caring.
And the grand prize? A ticket to our Fresh Bodegas Fundraiser coming up on Thursday, October 28, 2010, which will feature an evening of music by Michael Arnella and His Dreamland Orchestra, complimentary Six Point craft ales, tastings by The Piggery, produce from 10th Acre Farms, and much more. Joe Nicholson, the esteemed patriarch of Red Jacket Orchards, will also be making his first speaking engagement in Brooklyn and will talk about the past, present, and future of his family’s upstate farm.
Need some recipe ideas? Here are the recipes that were available at last week’s distribution and a few additional ones.