Share Notes 1-2-19
CSA Share Notes:
This is your last CSA share of the Fall season, although we’ve creeped into the new year a bit! Winter season starts up in about two weeks, right after Justin gets back from some much needed time off, and Spring season starts up sometime in April. You can sign up for spring season here.
Here’s this week’s vegetable line up:
- Kale—Regular shares received the tender, tasty Red Russian. Large shares received a bag of curly kale (the leaves were just too small to bunch them with bands). We’re making an Italian sausage kale and soup this week.
- Beets—We were really hoping for giant monster bunches of beets, but they were really unhappy with the 7 (Yes, SEVEN) nights so far that we’ve had the low temp hit 20 degrees. And it’s only just now January. So nuts. Hopefully this isn’t a preview for a bitterly cold winter. So the beets are mostly small, but they’re tasty and super nutritious. Roast ’em up in foil, dress them with a reduced orange juice glaze, then toss them into a fresh, leafy salad. You won’t be disappointed.
- Cauliflower—Regular shares only. Cauliflower is such a tricky plant to grow in our climate. It succumbs to diseases and fungal problems like no other brassicas. We always feel so triumphant when we are able to get a harvest of it for the CSA shares. Be excited with us! This crop does not store well, so eat it soon.
- Broccoli—Large shares only. Delish!
- Turnips—Giant bunches of healthy, gorgeous, delicious turnips with good quality tops, too. Rinse the turnips and leaves well, discarding any yellowed leaves. Leave some moisture on leaves. Dice the roots & coarsely chop the leaves. Chop up three strips of bacon and fry until soft-cooked, not anywhere close to crisp. Don’t drain pain, you need the grease. (Or skip the bacon and use 3 Tbs butter, or coconut oil). Throw in a handful of finely chopped onion and garlic and give it 1-2 minutes to soften. Add a pinch or 2 or 3 or 4 of red pepper flakes. Add in the diced turnip roots and cook for about 3-5 minutes until they begin to soften a bit. Add in the coarsely chopped leaves and wilt and cook until nice and tender, but not mushy. Check every 1-2 minutes for desired doneness. Heap up a mess of greens on your plate. Excellent with grilled pork chops or roasted chicken or beef.
- Cabbage—Large shares received both Early Jersey Wakefield (cone shaped) and a smooth round cabbage. Small shares all received a savoy (crinkly) leaf. We’ve been making a delicious slaw with shaved cabbage and super super thinly sliced roots: Purple Top turnips (yes! raw!) and kohlrabi. We’ve topped it with with toasted pecans, pomegranate seeds, raisins, all kinds of tasty things. And then lightly dressed it up with a poppyseed dressing. It’s been heavenly.
- Sweet Potatoes—A hearty, delicious staple.
- Winter Squash—An acorn squash to the Large shares.. Our small crop of squash lasted us all fall, which we can hardly believe but are so grateful for.
Veggie Storage tips:
The winter squash and sweet potatoes want to be at room temp. The leafy greens will want to be kept really cold. Make sure they’re sealed up so they don’t get wilty. The root crops will want to be in the fridge, too, but sever the roots from the tops to prevent the roots from becoming rubbery. Save those greens! Beet greens and turnip greens are delicious. Everything will need a good washing before cooking, but leave the dirt on until you’re ready to use them to prevent faster spoilage.
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