Summer #19 CSA Newsletter Week Oct 6-12, 2024 “A" week
The tables are laden at market this time of year!
VEG SHARES
EOW = Big Sky, Odana, LEUCC, Jacobs Way, and SGFM
(Photo of the "Default" FULL Share below. See listings to see which share size has what, how much,
along with info, guides, recipes.)
FULL VEG SHARE:
LETTUCE MIX (¼ lb) - Store in a plastic bag in your fridge. Often considered a “1st Priority Vegetable” with a shorter shelf life than the other vegetables in your share, however if you put a paper or cloth towel in the bag to absorb moisture, our freshly harvested lettuce will often lasts more than a week! Guide & Recipes
ARUGULA/TATSOI MIX (3 oz) - Peppery salad greens. Tip: If you don’t like the spiciness, using dressing with dairy and/or adding cheese will lessen the heat. Arugula is more perishable than lettuce and often only lasts about 4 or 5 days so this should be one of the first items eaten from your share. That said, adding a paper or cloth towel to the bag to absorb moisture will extend the time it lasts by several days! Store in the fridge. Arugula Guide & Recipes
CARROTS (1 bunch) - Store the roots dry and unwashed in a plastic bag in the refrigerator for up to 4 weeks. Guide & Recipes
GERMAN BUTTERBALL POTATOES (2 lbs) With a brown peel and flesh that's a vibrant yellow to gold and is firm, waxy, and dense. German Butterball Potatoes are most commonly used as baking potatoes but can also be fried or roasted. When cooked, they're creamy with a smooth consistency and offer a rich, buttery flavor. Guide & Recipes
YELLOW ONION (2) - Store on your counter or in your pantry out of direct sunlight. Onion peels can be put into a freezer bag with other vegetable scraps to make soup stock later, as they are full of antioxidants. To freeze: Cut or slice onions to desired size and place in Ziplock bag. Remove all the air and seal. It helps to freeze them in 2-3 cup increments. These are a good all-around onion, great for cooking and flavoring dishes. By far, they're the most popular onion sold in America and versatile enough for just about anything. Yellow onions are a smart choice for caramelizing, which draws out their natural sweetness.
YELLOW WAX & GREEN SNAP BEAN MIX (3/4 lb) - These snap beans can be stored in the fridge. Use within a week or a little longer. Try trimming the ends off, steaming for 6 minutes, and dunking in an ice water bath, and then serving with butter, salt and pepper. Guide & Recipes
SALAD (Hakurei) TURNIPS (1 bunch) - These popular white golf-ball or smaller size roots are juicy, sweet and less starchy than an average turnip, with a texture that deserves to be eaten raw or barely cooked. Hakurei turnips have the tender, almost creamy texture of a spring radish, but without the sharp heat of a radish, their more mellow turnip flavor shines through.They are crisp and tender. Use them in salads, sandwiches, stir frys, sautes, scrambled eggs or sauces. Remove the edible tops (use in salads or lightly sauteed) and store them separately in a plastic bag in the fridge (or the root will get soft). Best used within 3-4 weeks but will keep a long time! Guide & Recipes
SWISS CHARD (1 bunch) - Put it in a bag to store in the fridge. Use within a week. This crop technically falls into the category of “First Priority Vegetables” or ones with a short shelf life - use it within the week for maximum efficiency. To revive limp chard, cut a sliver off the bottom of the stems and soak in very cold water for a few minutes. Guide & Recipes
RASPBERRIES (1/2 pint) This delicious snack also perfectly tops cereal, salads, and desserts if not gobbled up staight out of the container! If you're getting behind on using these, freeze spread on a cookie sheet or other flat surface and then store in a freezer bag or container to enjoy come winter. *** NOTE To extend the life of your raspberries (works for other types of berries also) and prevent the growth of mold, try this easy trick! Mix one part white vinegar with four parts water in a bowl or container stirring gently to combine. Add berries making sure that all are submerged in the vinegar solution and let sit for five minutes. Then strain - a colander works well for this. Rinse the fruit completely with water to remove the solution, then gently pat dry with paper towels or a clean kitchen towel. Store berries in a clean container lined with paper towels to absorb excess moisture.
WATERMELON or CANTALOUPE (1) - Store in the fridge but use within a week for optimal flavor.
HALF VEG SHARE: (see Full VEG Shares above⬆ for info on each item)
LETTUCE MIX (¼ lb)
ARUGULA/TATSOI MIX (3 oz)
CARROTS (1 bunch)
GERMAN BUTTERBALL POTATOES (1 lb)
SALAD (Hakurei) TURNIPS (1 bunch)
YELLOW ONION (1)
YELLOW WAX & GREEN SNAP BEAN MIX (3/4 lb)
SWISS CHARD (1 bunch)
WATERMELON or CANTALOUPE (1)
2 OPTIONAL ITEMS this week: LETTUCE (1/4 lb) & RADISHES (1 bunch)
Other items available in DESIGN MY SHARE:
CHERRY TOMATOES (1 pint) - Store them on the countertop if you plan to eat them within a few days. For longer storage, put them in your fridge in a plastic bag. You should try to eat these within a week. They can be roasted or turned into sauce too!
SWEET PEPPERS (2 color Bell or Carmen) - BELL PEPPERS - Store these in the fridge in a plastic bag. Stuff, add to stir fries, egg dishes, soups, tacos & burritos, pizza, etc. or slice for salads, veggie trays, or to snack on. Peppers can also be flash frozen. Just throw them in a Ziploc bag (whole or chopped) and freeze! CARMEN PEPPERS - This Italian horn-shape pepper looks like it’s be a jumbo hot pepper – but it doesn’t! It’s a sweet pepper with a robust sweetness even when young on the vine. And their wide cavity and thicker walls make them very versatile in the kitchen – from stuffing to roasting and grilling.
GREEN BELL PEPPERS (2) - Not hot! Store these in the fridge in a plastic bag. Stuff, add to stir fries, egg dishes, soups, tacos & burritos, pizza, etc. Peppers can also be flash frozen. Just throw them in a Ziploc bag (whole or chopped) and freeze!
HUNGARIAN WAX PEPPERS (1 pint) The skin of these peppers is waxy and even crunchy, but completely edible. They have a thick flesh.Their sweet, hot (similar to jalapenos, but sometimes a little hotter) flavor of these peppers is very popular traditional Latin dishes, soups and salads. They can also be pickled (they make the prettiest pickled peppers!), added to salads and other meals for a bit of crunch, or tossed directly on the grill to be roasted.
SHISHITO PEPPERS (1 pint) - Variety of pepper from Japan. These are small, thin-walled, and usually about two to four inches long with a bright green color. Their unique flavor profile is sweet, slightly smoky, and very mild- although it’s said every 1 out of 10 has a spicy kick! Traditionally shishito peppers are often served blistered and salted as an appetizer, but they can also be used in a variety of dishes including stir-fries and salads. Scoville Heat Units are 50-200 with a median of 125.
TOMATILLOS (1 qt/lb) - These are less juicy and more richly flavored than a tomato. Raw tomatillos have a zesty, tart flavor that develops an herbal lemon flavor when cooked. You can store on your counter if you’ll be using within a couple days, (this will also ripen any that may seem not quite ripe) otherwise, store in a paper bag in the fridge for 2 to 3 weeks. Don’t remove husks until just before using. If fruits are sticky underneath the wrappers, rinse with cool water. Guide & Recipes
SWISS CHARD (1 bunch) - Put it in a bag to store in the fridge. Use within a week. This crop technically falls into the category of “First Priority Vegetables” or ones with a short shelf life - use it within the week for maximum efficiency. To revive limp chard, cut a sliver off the bottom of the stems and soak in very cold water for a few minutes. Guide & Recipes
KALE (1 bunch) RED RUSSIAN - Store in a plastic bag (a Debbie Meyer Green bag if you have one) keep it in the fridge. Use within a week. This crop technically falls into the category of “1st Priority veggies” If you can’t use them in the next few days, freeze them. OR DINOSAUR - (Also known as Lacinto or Toscano.) Dino kale has an earthy, nutty flavor. It doesn't have the same strong bitterness as other varieties of kale, though it is still there. The sweetness helps offset that and makes it more approachable.This green can be used just like any other kale. Every part of the leaf is edible, though really thick ribs take longer to cook, so they're often discarded. The kale can be cooked whole, cut into thin strips, or chopped, depending on your recipe and use. Store in a plastic bag (a Debbie Meyer Green bag if you have one) keep it in the fridge. Use within a week. This crop technically falls into the category of “1st Priority veggies” to be used in the next week. If you can’t use it in the next few days, consider freezing it. Guide & Recipes
MINI BROCCOLI (3/4 lb) - More tender with a milder flavor than standard head broccoli, all of the parts of the mini broccoli, also called baby broccoli, in your bag is edible. It can be steamed, sautéed, roasted, stir-fried, or even puréed into a sauce. And while it makes a good side dish when cooked, broccoli can easily be used raw in salads and crudités. Store in your fridge in a plastic bag for a week, although spears will go limp (still edible!) the longer you keep them. You can often revive them by soaking in very cold water for 10 to 20 minutes. Guide & Recipes
GREEN CABBAGE (1) - Store this in your fridge. Cabbage keeps for quite a while. (If the outside leaves get yellow or floppy, just peel them off and discard to reveal good cabbage underneath!) Shred it for cole slaw or sauerkraut. Saute it with some garlic and olive oil for a tasty side dish. Guide & Recipes
KOHLRABI - (1 large) - Store in a plastic bag for up to a month. 6 Ideas for Use: 1. Slice in rounds or sticks for veggie platters, 2. Eat plain with a light sprinkling of salt, 3. Grate into salads or slaws, 4. Steam slices 5 to 10 minutes and drizzle with oil, lemon juice, and dill weed, 5. Slice or cube and add to stir fry or to a hearty soup/stew, 6. Grate and saute in butter with herbs or curry.
SWEET POTATOES (1 lb) - Store them on the counter and use within a couple weeks.
CELERY (6 ribs or stalks) - Celery is a herbaceous plant, in the same family with parsley, carrots, dill, and fennel. It’s crunchy, juicy, and aromatic, with a grassy, sweet, spicy flavor, and is regarded as a so-called "aromatic" vegetable, like onions and carrots, and is widely used as one of the three components of mirepoix (along with onions and carrots). Celery is also combined with onions and bell peppers to make up the "holy trinity" of Cajun cuisine. These mixtures are generally sautéed or roasted, and form the flavor base of innumerable sauces, soups, stocks, broths, stews, and other dishes. Celery will go limp if it isn't refrigerated. Remove the band holding the bunch together, put in a plastic bag or wrap the bunch loosely in paper towels, and store it in the crisper drawer of your refrigerator for about a week or so. Alternatively, trim off the very bottom of the ribs and put them in a glass of jar with an inch of water. Store the glass in the refrigerator and replace the water every couple days.
EGGPLANT, Globe or Asian - (2) Store in the fridge in a plastic bag and use within a week. Peel the skin before use. The inside will begin to change color as it oxidizes. That’s okay! (You can try putting lemon juice on the eggplant to prevent this). Some people say you can pull the bitterness out of eggplant by salting it first and letting the moisture come out. Rinse and dry. Guide & Recipes
PARSLEY (1 bunch) - Snip the bottom of the stems off and store on the counter in a glass of water. Or if you plan to use it in the next day or so, you can store the bunch in a plastic bag in the fridge.
SAGE (1 bunch) - Considered a hard or woody herb, you don’t need to store in a glass of water like soft herbs such as basil, parsley, etc. Instead, simply wrap the leaves in paper towels and put them in a plastic bag in the refrigerator. Plan to use it within four to five days or cover fresh leaves with olive oil and store for much longer - up to 3 weeks - in the refrigerator. Then use the flavored oil to sauté the sage with other ingredients. Add to omelets, bean dishes, sausage, or add to cheddar biscuits, Pan-fry chicken breasts, add sage, red onion, lemon & crème fraîche.Lay two sage leaves over a long slice of sweet potato and wrap with a slice of prosciutto. Roast for 20 minutes or so with some olive oil (credit to Mark Bittman). Or try one of the recipes below. You can freeze by removing the leaves from the stems, and packing them loosely in freezer bags for up to one year.
GARLIC (1 bulb) - Ready to be used now or later, this is “cured”, or dried garlic, and as such should be stored on your counter out of direct sunlight.
BLUE ROOF ORCHARD APPLE SECONDS (1 lb) - Pixie Crunch a small, crunchy and sweet similar to Honey Crisp. (certified organic)
MEADOWLARK ALL PURPOSE BOLTED FLOUR - Best applications include but are not limited to cakes, crackers, pizza dough, and breads.PROTEIN CONTENT= 10.5%. (from Meadowlark Organics)
MES SHARES - LEUCC
FULL - 1 Chicken, 2 pkgs Ground Beef Patties, 2 dozen Eggs
HALF - 1 Chicken, 1 pkg Ground Beef Patties, 1 dozen Eggs
EGG SHARES
WEEKLY = 1 Dozen
BIWEEKLY = 1 Dozen
APPLE SHARES
Weekly & Biweekly (everyone except Home Deliveries) = 3.6 lbs total
1.6 lb of LIBERTY- moderately tart, good multi-purpose fresh/baking/sauce apple
1 lb of RUBY RUSH - big juicy and sweet with slight pear flavor
1 lb of PIXIE CRUNCH - small, crunchy sweet similar to Honey Crisp
RECIPES & other useful kitchen info:
Click links for a printable pdf.
To extend the life of your raspberries (works for other types of berries also) and prevent the growth of mold, try this easy trick! Mix one part white vinegar with four parts water in a bowl or container stirring gently to combine. Add berries making sure that all are submerged in the vinegar solution and let sit for five minutes. Then strain - a colander works well for this. Rinse the fruit completely with water to remove the solution, then gently pat dry with paper towels or a clean kitchen towel. Store berries in a clean container lined with paper towels to absorb excess moisture.
On the Farm this Week.
You guessed it,
Marlee spotted aaaaanother praying mantis this week!
This time on the chard.
(If it's the same one as last week in the drive path and the week before in the raspberries, it really gets around!)
In our recent CSA Survey, member Carol shared that they've seen two of these more unusual creatures in their yard this year.
(photo by Marlee)
Gorgeous dinosaur kale plant.
Below dinosaur kale leaf - up close and personal - with sun shining through from behind. (photo by Marlee)
I just wanted to share this photo of different levels of green with you. You can see the short level brighter yellow-green radish leaves along the bottom, the blue-green midlevel leaves of cabbages, and the taller deep green of brussels sprouts leaves beyond them.
Marlee in the wispy, feathery asparagus fern field.
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