Share Notes 6-8-17
CSA Share Notes:
We’ve got a great line up for you this week!
- Endive—All shares received this leafy green, Frisee Endive, which resembles lettuce. It’s great chopped into a salad, or if you haven’t tried it roasted or grilled yet, you should!
- Radicchio—Another fantastic European green! When the layers of outer leaves peeled away, this looks like a little head of purple cabbage (those outer leaves are perfect in a minestrone). And like some of the other bitter greens, this one really does stand out when roasted or grilled. Try it dressed up with this balsamic drizzle.
- Onion—The first of the onion harvest! This week everyone is receiving a few nice large red onions. And we have lots more where these came from.
- Beets—A few Red Ace beets and one or two golden beets this week! Smalls received 3, larges, 5. Give my Beet Spread with Fennel and Pine Nuts a try.
- Lettuce—Large shares received a green head of lettuce called Muir.
- Collard—Small shares received a nice fresh bunch of collard greens.
- Kale—Large shares received a bunch of curly kale.
- Cabbage—Large shares received a cabbage called Tender Sweet, which grows in a round, slightly flattened disk. Small shares received caraflex, a pretty cone shaped heirloom cabbage.
- Carrots—smalls received a small bunch, and larges a large bunch of our lovely rainbow carrots. And the tops are edible too. We made a delicious carrot top pesto last summer.
Veggie Storage tips:
Onions will prefer to stay at room temp. The cabbage needs just a few outer leaves removed to get to the meat of the cabbage. The many leafy greens will last longest stored in the refrigerator, sealed up in bags to retain their moisture. All your root crops should be severed from their tops to keep the roots from getting rubbery. They can then also go sealed up in the fridge to stay crisp and the tops can be stored like other greens. Everything will need a gentle washing before cooking, but leave the dirt on until you’re ready to use them.
We’d love to hear stories and recipes of your culinary adventures this week. Send us a note or post a comment of how you’ve used your CSA share.
Jess & Justin