CSA Week #4 (EOW Group #2)

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This Week's Harvest:

Summer Crisp Lettuce--Very crisp and crunchy, similar to Romaine

Beets--Red variety with beautiful tops.

Napa Cabbage--Tender juicy Asian cabbage, can be used for slaw or salads like the one below

Rainbow Chard--Colorful saute/cooking green.  It's excellent in egg dishes, summer soups, and simply sauteed with garlic scapes

Garlic Scapes--They're here!  Fresh green garlic flavor, chop as you would a scallion and use raw or cooked.  They keep 4-5 weeks in a bag in your fridge.

Summer Squash/Zucchini--We grow a mix of green zucchini and a bicolor squash called "zephyr".  They can be used interchangeably in recipes, although I find the zephyr more sweet and buttery.

Parsley--Fresh parsley packs a punch both in nutrition and flavor.  Use sparingly in dressings, marinades, smoothies, or in soups.  

Snow Peas OR Broccoli--Another small harvest week for both of these, but both are tender and sweet!

Scallions--Use anywhere you would use an onion

Cucumber--the first ones are the sweetest!

 

Storage:

Most vegetables this week will keep best in plastic in the refrigerator for 1-2 weeks.  Remove tops from the beets and store them separately.  The beets themselves and the garlic scapes will store for 1 month or more.

 

This Week's U-Pick: Herbs--Basil, mint, rosemary, chives, sage, thyme, oregano, lavender, sorrel, tarragon, and lemon balm are available for picking this week.  We have a few flowers starting to bloom too!

 

Recipes:

Roasted Beets and Sauteed Beet Greens

Chimichurri Sauce with Garlic Scapes

Penne with Chard, Bacon and Feta

10 Things to do with Garlic Scapes (from Bon Appetit)

Tomato-Chickpea Soup with Rice and Swiss Chard--garlic scapes and scallions work great in this!

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