Share Notes 5-9-19
CSA Share Notes:
Welcome to another lovely week of the Spring CSA season. Here’s your vegetable line-up.
- Winterbor Kale—Large shares mostly received winterbor kale. These curly leaves are excellent as kale chips, but also cook up great in any dish you would want to use kale in like soups or veggie egg scrambles, etc.
- Red Russian Kale—Regular shares all received this. This variety is the most tender of all our kale types, and is therefore excellent in a fresh, raw salad. We’ve got several ideas in our kitchen blog for you.
- Head lettuces—Regular shares received 3 heads: Green romaine, an heirloom iceburg lettuce, and a speckled trout lettuce. Large shares received all of those an also a red oak leaf.
- Escarole—very similar in appearance to romaine, this leafy green is a bit looser growth pattern, and the leaves are just a hair more tender. Check out our share photos to help you distinguish between the escarole and the romaine. Here are a few great tips on using Escarole.
- Swiss Chard—We make a lovely chard and spinach salad with toasted walnuts and shaved hard cheese like romano or parmesan cheese.
- Radishes—Regular shares received French Breakfast radishes, and Large shares received Easter Egg radishes. These are crunchy and mild and so tasty.
- Turnips—All Regular shares received our amazing Hakurei turnips, a fresh-eating salad turnip that you can simply slice and eat raw, or sprinkled with lemon and sea salt. These are awesome on a sandwich or on avocado toast. The flea beetles have done a number on their greens, so they’re not really worth eating. Just discard, and enjoy the roots!
- Parsnips—We are so excited to have finally successfully grown parsnips! Large shares received this difficult to grow crop. We recommend oven roasting them with other root veggies for a nice nutty flavor.
Veggie Storage tips:
Sever roots from their tops to keep them from getting rubbery. Everything you’ve received this week wants to be stored cold in the fridge sealed up in a bag. Everything will need a gentle washing before cooking, but leave the dirt on until you’re ready to use them to prevent 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.
Your farmers,
Jess & Justin
Regular Share
Really loved that Red Russian Kale! I finally got around to using it tonight (Gotta finish up last weeks box before the next!). I decided to saute with a bit of bacon, and then scrambled some eggs and cheese in it. Delicious low carb and satisfying dinner. Even the kids ate it with no complaints. Hope to see more in the regular shares occasionally!
Oh, how wonderful! The Red Russian Kale is a favorite in our kitchen as well.