2015 Fall CSA – Week 29

Week 29

This is an odd week.

We only have 5 more deliveries left in the season, how sad is that?!

How crazy to think that we have celebrated 29 weeks of fresh produce. We will be slowly winding down for the season, and then gearing up for our winter CSA. Please keep an eye out for our 2016 CSA application!

The deadline for the CSA dinner RSVP is closely approaching, so get in your head count if you plan on attending. And a big thank you to all of our members that are planning to share a meal with our staff!

New this share: Pac Choy, Totsoi, Radishes, Purple Top Turnips

Pac Choy & Totsoi: Both of these Asian greens have distinct flavors and are wonderful in stir fry, dumplings, grain salads, and soups. They pair well with hearty meats or mushrooms.

Radishes: crisp, spicy, refreshing. Little beauties that add a punch to any salad, soup, or dish.

Purple Top Turnips: They can be turned into fries, mashed, braised, pureed, gratin, and so much more.

And now for the veggies:

Organic Share Items:

Turnips (Purple Top OR Hakurei): Salads, Slaw,

Storage: Remove Rubber Bands, break greens from the roots. Store separately, keep roots in a half zipped zip lock, store the tops like kale.

Uncured (fresh) Sweet Potatoes: Not suitable to bake until cured. Perfect for mashing, candied, fried and boiling.

Storage: Store dirty, in a sunny, hot, dry location. (sun porch, back seat in your car, greenhouses, or a sunny window). Keep in the sun for 10-14 days before enjoying your newly cured spuds!

Red Russian Kale: chips, creamed, pesto, risotto, salad, sautéed, stir-fry, soup.

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.

Tokyo Bekana OR Pac Choy: braised, encouragement for homemade salad dressings, roasted, salads, sandwiches, wraps.

Storage: store in an airtight container.

Totsoi: braised, encouragement for homemade salad dressings, roasted, salads, sandwiches, wraps.

Storage: store in an airtight container.

Eggplant (Aubergine) OR Squash: baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets.

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

Collards or Dino Kale: creamed, pesto, risotto, salad, sautéed, stir-fry, soup.

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.

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

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

Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Basil OR Marjoram: bruschetta, pesto, pizza, sauces

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) | Leave a comment

Post navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: