Share Notes 5-31-18
CSA Share Notes:
We’ve got a great line up for you this week!
- Escarole—This crop is a European green that resembles lettuce and is in the category of “bitter greens”(chicory, endive, dandelion, etc.). It is excellent chopped into a salad, or you can quarter and grill it, brushed with olive oil like in this very simple Jessica Seinfeld recipe. It’s a treat. The acidity of a nice vinegar or lemon juice helps cut the bitterness in this family of greens.
- Radicchio—For the Large shares. This is another fantastic European bitter green! When the layers of outer leaves are peeled away, this looks like a little head of purple cabbage (those outer leaves are perfect in a minestrone). And this one really does stand out when roasted or grilled. Try it dressed up with this balsamic drizzle. )
- Onion— This week everyone is receiving a few nice white onions. This variety does not store well, so use them up within the next couple of weeks.
- Turnips—Everyone received Purple Top turnips, a southern heirloom variety. We like to boil and mash them with our potatoes, but this week I have to suggest our Roasted Turnip and Grain Salad.
- Lettuce—All shares received a green and red head of lettuce called Cherokee, and large shares also received an Oak Leaf lettuce.
- Swiss chard—This is one of my most favorite spring crops, it’s so lovely! We’ve made many a delightful fresh salad with swiss chard mixed with arugula or spinach, we’ve chopped it up fine and cooked it into a veggie-egg scramble, but we’ve also got a fantastic main-dish to suggest if you haven’t given it a go: Butternut Squash and Swiss Chard Lasagne.
- Kale—Lacinato variety for the large shares, Winterbor curly kale for the small shares.
- Cabbage—All shares received caraflex, a pretty cone shaped heirloom cabbage. These dense little guys are tasty and beautiful.
Veggie Storage tips:
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. 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. Everything will need a good 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.
Your farmers,
Jess & Justin
