CSA Week #5 (EOW Group #1)

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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.

Fresh Grilling Onions-- Our first bulb onion harvest!  It's one of my favorite crops and favorite foods to use.  These fresh onions are flavorful and juicy, and caramelize quickly when cooked--perfect for grilling and roasting.  Store these in the fridge, as they are not yet cured for counter storage.

Napa Cabbage--Crunchy, mild cabbage suitable for slaw or fresh Asian salads--perfect for picnicing

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.

Beets--First of the season!  We have a mix of traditional red or Italian chioggia beets.  Both are wonderful roasted and quartered, with a strong cheese and  your favorite toasted nuts or seeds.

Zucchini and Summer Squash--Squash season is ON

Basil or Dill--It's a great week for a zucchini and basil frittata, or chopped fresh basil tossed with grilled summer squash and fresh onions.  Cucumber salads and slaws will thank you for the dill.

Scallions--I love scallions with Napa in fresh slaw, or straight on the grill--greens, whites and all.

Broccoli--Smaller heads this week, great for roasting alongside your squash and onions.  We keep some good sausage links (smoked polish are our favorite) to grill or fry up and slice into the mix for a quick meal.

Cucumber--Cucumber salads, here we come!  

 

EXTRA: Garlic Scapes--take more if you need them!  Garlic bulb harvest time is right around the corner...

 

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 and onions 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.

Field Gleaning: We also have a couple of patches in our field that we invite you to harvest (or "glean") before we plow the remains of the crop under.  These are Chard, Cilantro, and Dill--signs to the areas will start at the Herb Garden.

Recipes: 

Grilled Sausage with Summer Squash

Kohlrabi Slaw

Napa Cabbage Peanut Noodles

 

Repeated from last week, because I love them and in case you missed them!

Broccoli and Kale Caesar Salad

Zucchini Frittata with Basil

8 Kohlrabi ideas from Martha Stewart  

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