CSA Week #4 (EOW Group #2)


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!



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!



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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