CSA Week #4 (EOW Group #2)

Print

This Week's Harvest:

 Strawberries!--We work with an organic grower in Door County to provide strawberries in the share, Healthy Ridge Farm.  Dan and his family have been providing berries to our CSA for 4 years.

Baby Lettuce OR Spinach-- Very limited harvest of both items this week as the excessive rain and hail has brought disease and damage to our greens.  Our next lettuce planting looks great, but this will be the end of the spinach until the fall.

Radishes--Red variety with medium spice

Choice of Kale, Collards, or Chard--We will offer this choice regularly in the share.  Currently I'm loving raw kale salads with the Red Russian kale, and Collard green wraps are very popular with the crew!

Kohlrabi--Crunchy and sweet, kohlrabi is a perfect picnic food, dipping veggie for hummus or dressing, or salad ingredient.  Take a pairing knife to peel back the skin and then slice the interior for easy snacking.

Sugar Snap Peas--Enjoy them while they're here!  It's looking like a short season this year!

Zucchini and Summer Squash--Versatile staples of summer, our bicolor squash and green zucchini can be used interchangeably.  I mentioned last week that one of my favorite recipes for the first squash is Summer Squash "Fettucchini" with Brown Butter

Cilantro, Basil, Parsley or Dill--Your choice of herb

Garlic Scapes--One of our favorites of early summer.  These shoots from the garlic plant can be used in place of bulb garlic and have a fresh, milder garlic flavor.  Chop the whole scape top to bottom and add to your favorite recipe.  For more adventure, make a Garlic Scape Pesto or Pickled Scapes!

Scallions--This time of year, we use scallions in place of onions most of the time until our fresh onions arrive.  Excellent fresh flavor and great for cooking too.

Broccoli--Beautiful heads from our first summer planting this week.  This weekend's temps might call for a broccoli salad like the one below.

Cucumber--Our harvest continues to ramp up!

Storage:

All vegetables this week will keep best in plastic in the refrigerator.  Just about everything this week will last 10-14 days, and garlic scapes will keep for about a month.

This Week's U-Pick:

Flowers are blooming!  Bring a vase or cup to keep flowers fresh on the way home, and a pair of snips or scissors to avoid the wait for ours.

The herb garden is open (but pardon our weeds!)  Parsley, sage, lavender, sorrel, tarragon, lemon verbena, and chives are available for picking this week.  Some of our herbs have taken their time emerging from their winter sleep (not that we blame them) so this list will lengthen over time.   If you haven't visited the Herb Garden, just ask us for directions when you collect your share.

Recipes:

Lemon Garlic Kale Salad

Broccoli and Kale Caesar Salad

Zucchini Frittata with Basil

8 Kohlrabi ideas from Martha Stewart  

This entry was posted in CSA Newsletters. Bookmark the permalink.