Spring CSA 2015 – Week 12

This is an Even Week, therefore we will deliver half shares to the following cities: Albany & Atlanta.

Thus begins a new month, and with each moon new crops blossom and fade. As we say farewell to collards, kale, & Asian Greens we welcome fruit, eggplants, & beans! This is the bittersweet transition between cool weather spring crops and heat loving summer staples. As we say goodbye to our greens get ready to welcome all the summertime favorites.

I have had some lovely shout outs from our CSA members as to what they are creating with their share items. Keep them coming! These comments and suggestions give inspiration to your community of eaters.

This is from Seth, one of our CSA members:

“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.”

Please keep sending suggestions, for recipes, preparations, sneaky substitutions, and cookbooks! These keep us all on our toes, and enjoying items in new ways. If you have a recipe you would like to share on the blog send it to me and we will make it readily available to everyone!

New this Share: Various Fruits (*see organic share list) Eggplant, Leeks & Dill.

Fruit: This is the first fruit of the season, savor the delicious! Each fruit has its own delicious characteristic!

Eggplant: A summertime favorite. This purple beauty comes in various shapes, shades and weights. Some of our plants bare large globes, others small fingerlings. Our crops are split between Asian & Italian varieties. This link gives a wonderful history as well as pictorial. It works well in sauces, it marinades beautifully and can be used in any preparation that calls for chicken.

Leeks: The gentle cousin of the onion. A sweet & mild Allium, that is wonderful as the base to many stocks, soups, and sauces. Enjoy your bundle of leeks with one of the following suggestions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Dill: A cousin to carrots, cilantro, & celery. This herb, is reminiscent of a pickled flavor, it is fresh and distinct. It adds a nice subtle flavor to martinis, yogurt dips, fresh salads, and soups.

Organic Share Items

Leeks OR Bunching Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Storage: Leeks (Store in the crisper drawer wrapped in a damp towel, or on the counter is a shallow dish of water.) Bunching Onions (Remove rubber band, wrap bulbs in damp paper towel.)

Eggplant: baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, and vegetarian cutlets

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Apples OR Blackberries OR Peaches OR Pears: fresh, compote, preserves, sweet jams, tarts, popsicles, dehydrated, drunken, gelato, marinated, pickled, salsa,

Storage: Berries(Place in a single layer on a paper towel lined plate in the fridge.) Stone Fruit (

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.

Mint: butter mints, chickpea salad, chutney, coolers, cocktails, Feta-watermelon salads, grain salad, infused waters, pesto, smoothie, simple syrup, sorbet, tea, & yogurt dip.

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

Dill: creamy sauces, dressings, fish, herb rub, pickling, marinades.

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

Purple, Yellow OR 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.

Tomatoes(Ripe OR Cherry OR Green): blackened, burgers, canned, cocktails, jams, salad, salsa, sandwich, sautéed, sliced, stuffed, soup/stew. Green (chutney, fried, pickled, sandwiches, salsa.)

Storage: Ripe(counter, windowsill, paper bag), Green(fridge)

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.

Beets OR Cabbage: Beets(braised, candied, cupcakes, juiced, pickled, roasted, smashed.) Cabbage(braised, dumplings, fermented, pickled, raw, rolls, sauerkraut, slaw, steamed, stews, stir-fry, soups & wraps.)

Storage: Beets(: 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.)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!)

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.

Categories: CSA (Community Supported Agriculture) | Leave a comment

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