2013 Fall Share #2
Here’s your second CSA share from Red Moon Farm! We know the frost could arrive any day, so this might be the last week for some of the summer treats we have been able to give you thus far. This week’s share contents will look a lot like these pictures.
Large Share
In this week’s large share: (clockwise) Sweet Potatoes, Kale or Collards, Basil, Fairytale Eggplant, Malabar Spinach, Radishes, Pac Choi.
Small Share
In this week’s small share: (clockwise) Sweet Potatoes, Kale or Collards, Basil, Long Japanese Eggplant, Malabar Spinach, Radishes, Pac Choi.
- Pac Choi- A wonderful Chinese cabbage that is one of the oldest cultivated vegetables. This is a staple for stir fries. The leaves and stems are both edible. Store sealed in the fridge.
- Radishes- Easter egg varieties of pink, purple, red, and white. I prefer them fresh, cold, and raw with a little salt. The greens are edible too! Try your hand at a radish greens pesto that one of our former members told us about. If you do, let us know how it turns out! Store sealed in the fridge.
- Sweet Potatoes- The possibilities are endless! Store at room temp.
- Collard Greens- Young tender leaves are good mixed into a salad, more mature leaves are wonderful braised or sauteed. Store sealed in a bag in the fridge.
- Kale- If you didn’t receive collards you may have received one of three varieties of kale: Red Russian, Lacinato, or Winterbor. Though I like it raw, like many brassicas (broccoli, cabbage, collards), kale can be tough on your stomach if not at least lightly cooked. Try your hand at some kale chips. Store sealed in the fridge.
- Eggplant- This week try roasting them at a high temp in the oven. You won’t believe how sweet they become. These may not last us another week so enjoy them while you can! Store sealed in the fridge.
- Basil- As long as the frost holds off, we hope to keep giving you a little of this summer treat. We’re giving you as much as we can, since we aren’t sure we’ll have it for you again until July. If you can’t use it all up, hang it to dry for use this winter. Store at room temp in a glass of fresh water.
- Malabar Spinach- this is quite a unique green that is incredibly nutritious. Try in a soup like minestrone or in place of cooked spinach in a pasta dish. (Check the kitchen blog later this week for a nice Malabar Spinach recipe from Karen!) Store sealed in the fridge.
I cut our eggplant into 2″ pieces, sliced up some peppers leftover from last week’s share, seasoned it all generously with garam masala, sauteed the mix in a little olive oil, and tossed basil on top when it was ready to serve. Delicious!
Curried eggplant! Great idea. If you’d like, send over the recipe and we can post it on the blog. We love sharing CSA members’ kitchen genius! farm@redmoonfarmtx.com
Just wanted to share that I used the radish greens to make radish greens pesto and it is delicious. I used a recipe from a food blog site called chocolate&zucchini (I think that’s the name). I also used pistachios as the nut to go along with it and it has made for a very tasty pesto that I am keeping in the fridge (extra oil on top to help it last longer).
Made a ton of basil pesto too, but hands down the radish one is better.
Spinach: Made a spinach salad with fresh pears, balsamic vinaigrette and blue cheese crumbles. Though I think I will be making a salad with the radish pesto next.
Jill— Radish greens pesto sounds delicious and spicy! Sounds like it’ll be our dinner one night this week. And regarding pesto leftovers, it also freezes well in ice cube trays with a layer of olive oil drizzled over the top.