Share Notes 12-1-16
CSA Share Notes:
Check out this week’s vegetable line-up!
- Arugula—Serve with shaved pecorino or asiago, walnuts, and cranberries, or try what one of our members served us this week: massaged arugula! A little shake of sea salt + a drizzle of E.V. olive oil, and give those leaves a little rub. Seriously it was heavenly.
- Radishes—French Breakfast radishes, or our multi-colored Easter egg variety. These are crisp and mild from the cool weather. To preserve their crispness, chop off the tops and store separately. Also, the tops are edible!
- Acorn Squash—We served ours sliced in half and filled with maple syrup and ginger.
- Dandelion Greens—These wonderful fall greens will go great chopped into your arugula salad. They are a bit bitter, so serve with sweet dried cherries or cranberries. Dandelion is considered a medicinal herb, wonderful for the liver.
- Kale—This week everyone is receiving curly kale, a fairly recognizable standard. This weekend make a pot of kale and sausage soup, or try the winter squash with kale and barley from our latest Farm Dinner.
- Green tomatoes—Try them fried (of course) or maybe make a batch of green tomato salsa!
- Sweet potatoes—We topped ours with a cashew cream this week and it was wonderful.
Veggie Storage tips:
As a general rule, wait to wash any veggies until you’re ready to use them to help retain nutrients and prevent spoilage from excess moisture. Greens will prefer to be in a plastic bag in the crisper drawer. The radish roots should be severed from their tops and stored air-tight to stay crisp. They can last quite a long time this way. The sweet potatoes, acorn squash and tomatoes will like to hang out at room temperature until you’re ready to eat them.
Your farmers,
Jess & Justin
Large Share
Large Share (top row): arugula, kale, radishes, acorn squash, and dandelion greens. (bottom row): green tomatoes, sweet potatoes.
Small Share
Small share (top row): kale, arugula, dandelion greens, radishes. (bottom): tomatoes, sweet potatoes, and acorn squash