Spring CSA 2015 – Week 11

***This is an ODD week, therefore we will deliver half shares to the following cities: Bluffton (On-Farm), Columbus, Dothan, & Tallahassee.

Hopefully this Memorial Day allowed you to catch up on some rest, center your thoughts and enjoy good food with friends. Many times CSA members tell me that they have composted items, or had weeks where their life got busy and had too much produce for the week. They always ask what to do in those situations, usually my first thought is to freeze it for later or save it for soup stock. My partner & I recently adopted some heritage chickens from the farm. Each evening when we arrive home we have two gorgeous speckled brown gems waiting for us on our porch. We have started collecting them and now have a bundle, I find myself thinking what do I do with the excess?

There is a simple solution: present presents. If you have a friend or family member that is afraid to make the plunge into local/organic/produce/cooking or even lifestyle changes try using your excess produce to make them something special. Giving is a gift in and of itself. My favorite way to clean a fridge is to have company over. Invite friends and family for dinner, brunch, or appetizers it gives you a chance to use up excess produce while trying out new dishes. The more creative you are with the excess produce, the more the fun it will become. Spread the joy of your CSA with others. Making a difference in the food system comes from all of our efforts. Food is always a conversational subject, some of the best conversations of my life have been centered around a table with a great plate in front of me. Spark thought, eat good food.

New This Share: Cauliflower, Cilantro, & Green Beans.

Cauliflower: Known as “flowering cabbage”, it is an old variety first named in Italy. Often an under loved vegetable. However its tolerance of extreme heat, make this flowering vegetable a versatile component to any kitchen. With the rise of vegetarian and vegan lifestyles many interesting uses of cauliflower have surfaced. It can be baked with buffalo sauce, and eaten like chicken wings, or sliced and braised like little filets. It is also wonderful when roasted with tomatoes, and tossed with feta and zucchini.

Cilantro: Spanish for coriander, these leaves are referred to as fresh coriander, or coriander leaves. Cilantro is known for its fresh, green citrus notes. It pairs well with lime juice, as such it pairs well with homemade salsa, guacamole, yogurt sauces and vinaigrettes!

Green Beans: Also known as snap beans, string beans, Haricots Verts (French), & fine beans (British). These little fingers are absolutely wonderful, fresh, crisp, slightly sweet, & vegetal they make my mouth water just typing about them. They can be braised, blanched, pan fried, or even enjoyed at their most lovely: fresh.

Organic Share Items

Cauliflower: baked, braised, curried, grain salad, steamed, soup/stew.

Storage: Store in a closed container in the fridge.

Cilantro: cocktails, creamy sauces, dips, falafels, herb rub, marinade, pesto, Pico de Gallo, salsas.

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (only stems touching water, leaves will rot if submerged in water).

Green Beans: fresh, braised, blanched, pan fried, baked, roasted, & pickled.

Storage: Remove from bag, store in a container with a damp cloth covering the beans, close lid slightly.

Broccoli: braised, casseroles, char-grilled, curried, fresh, fried-rice, pasta, soups/stews stir-fry.

Storage: Wrap in a damp towel, place on plate in fridge.

Tomatoes: blackened, burgers, canned, cocktails, jams, salad, salsa, sandwich, sautéed, sliced, stuffed, soup/stew.

Storage: counter, windowsill, paper bag

Sweet Onions: braised, jams, pickled, roasted, stuffed,

Storage: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Basil: bruschetta, pesto, pizza, sauces

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (only stems touching water, leaves will rot if submerged in water).

Cabbage: 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!

Storage: braised, dumplings, fermented, pickled, raw, rolls, sauerkraut, slaw, steamed, stews, stir-fry, soups & wraps.

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.

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

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

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.

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.

Categories: CSA (Community Supported Agriculture) | 1 Comment

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One thought on “Spring CSA 2015 – Week 11

  1. I am so excited about this weeks share! Off the top of my head week is fresh salsa, buffalo roasted cauliflower, thai chicken and swiss chard tom yum soup, chicken caprese and pickled fennel. I am going to have one happy tummy.
    Y’all are changing my life!

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