Spring CSA -Week 5

**This is an Odd week, therefore we will deliver half shares to the following cities: Columbus, Dothan, Thomasville & Tallahassee.

The clouds hang low in their sky, they darken the heavens, and release sweet rain. Spring is the delicate dance between temperature and rainfall. We pray that late season cold snaps don’t arrive, and that rain is consistent but not overwhelming. The warm damp climate that comes with spring, creates an ideal environment for critters: bug and fungal alike. All souls love the spring, it foretells of life and love and new beginnings. As you enjoy the spring beauty, please think to your farmers in the rain, and your plants in the elements. Think of your plants when the temperature drops to freezing, and when torrential storms come to town.

All of these things effect the growing cycle of the plants, we are the caretakers of the vegetables, but they do all the work. They convert sunlight, water and nutrients into pure energy, harvesting and growing with each day. It is a beautiful thing to behold. They are resistant to so many things, and yet produce lovely edible matter. Think of your vegetables, connect through the weather. As the spring sun warms the skin on your face, it also lend life to the plants of the garden. The water that you wipe off your windshield, is also harvested through the roots of the ground dwellers. It is an interesting thought, to see the weather we encounter through the perspective of a plant.

New this Week: Collards, Baby Fennel

Collards: leaves can be used as a sturdy wrap for sandwiches, or to wrap fish in as it bakes in the oven, or even as a new take on cabbage rolls. The leaf is versatile, and wonderful lightly braised. It can be stored as you would a kale, or chard.

Baby Fennel: Fennel is most notable for its sweet flavor. Braising it with your baby carrots would make an excellent side dish. The fronds will cook down for a lovely vegetable/chicken stock. We encourage you to freeze the fronds, until you are ready to use them.

Spotlight Veggie: Collards

The original collard was non-heading cabbage. There was a divide among the southern and northern states about what a proper cabbage should consist of. Many of the northern families thought that the non-heading cabbage was defective, whereas the southern families began collecting seed and cultivating the modern day collard. The first recording of seed swapping for collard specific varieties was during 1860-1870, and were first on the market for sale in 1875.

They are notably a southern favorite, and have long held a place at family dinners. There beautiful leaves create a rosette in a mature plant, they are known for their prominent flavor and heat tolerance.

Organic Share Items

Baby Carrots: candied, juiced, muffins, raw, salad, steamed.

Storage: Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops.

Kale: creamed, pesto, risotto, salad, sautéed, stir-fry, stew

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Head Lettuce: burgers, fresh salads, sandwiches, braised, raw, wraps

Storage: Remove from bag, store in an airtight container.

Spring Mix: burgers, fresh salads, sandwiches, braised, raw, wraps

Storage: Remove from bag, store in an airtight container.

Braising Mix: braised, fresh, burritos/tacos, pasta, pizza, salad, & soup/stew.

Storage: Remove from plastic bag, place in open container, wrap with a dry kitchen towel to absorb moisture.

Baby Fennel: braised, raw salads, risotto, roasted, stews & soups

Storage: Short term storage- in a shallow dish of water on the counter. Long term storage- place in an air tight container with a little water.

Swiss Chard: braise, pesto, pickling (stems), raw, salads, stir-fry, sautéed, wraps.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Collards: dumplings, egg rolls, pesto, pot stickers, raw, risotto, salads, sautéed, spring rolls, stews, stir-fry, & wraps.

Storage: Place in a Ziploc in the back of your fridge, outer leaves will wilt. If the outer leaves are wilted, discard outer leaves the inner leaves are perfect!

Lemon Balm: lovely in teas, mixed drinks, and paired with items needing a perk of herbal lemon.

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Mint:

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Categories: CSA (Community Supported Agriculture) | Tags: | 2 Comments

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2 thoughts on “Spring CSA -Week 5

  1. Caroline Castle

    Hey! You mean an odd week with half shares in Columbus right? Thanks!

    Sent from my iPhone

    >

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