West Hartford CSA July 24th

July 24, 2014 at 10:15 am | Posted in Uncategorized | Leave a comment

Adamah is in the New York Times!  Check out the article about the farm where all of your veggies are grown!!

Harvest Notes July 24th 2014

Cucumber Not sure what to do with so many cukes? Try a cucumber soup or a raw Asian vinegar salad.

Summer Squash How do you know when squash is really fresh? They sweat. If you use your squash right away you’ll notice this phenomenon as juicy beads form when you slice into them.

Carrots The greens are quite beautiful and are useful in making soup stock, making carrot green reduction, or feeding to pet bunnies. To store your carrots for more than a week, be sure to separate the greens from the roots.

Beets This variety is called “cylindra” and its’ shape allows for convenient, even slices. The greens cook up just like swiss chard and even the stems are delicious in soups, sautes or raw salads.

Broccoli This is the last of the broccoli until fall so enjoy!

Fresh Garlic We harvested all of our garlic this week and hung most of it to “cure” in the barn. Curing dries the heads out enough to store throughout the year. The garlic in your share this week is thus fresh and you will notice that it has thick skin as opposed to the paper thin skin of cured garlic. You should still peel that skin off before use. Refrigerate this fresh garlic and use it within a couple weeks.

Curly Kale If you’ve never tried massaging kale, you should consider looking up a recipe. The process involves some kneading action with the raw leaves and marinade to break them down so they loose their toughness without cooking.

Green Beans We’ve been munching on these fresh green beans as we pick and they are incredible. Try them raw or lightly cooked to maintain the fresh crunch.

Basil We harvest basil each Thursday morning for you and do not wash it because it does not store very well in general and especially not when wet or cold. Keep it on the kitchen counter with just its’ stems in water, wash it right before using and do use it sooner rather than later in the week.

Cilantro This herb is perfect for coconut curries or other spicy dishes.

shiraemilyclippers

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(1-2 weeks)

LONG STORAGE LIFE

(2 or more wks)

STORE IN FRIDGE IN BAG

STORE ON COUNTER

FREEZES WELL

DRIES WELL

Cucumber

*

*

Squash

*

*

*

Carrots

*

*

Carrot Greens

*

*

*

Beets

*

*

Beet Greens

*

*

*

Broccoli

*

*

Garlic

*

*

*

Kale

*

*

*

Green Beans

*

*

*

Basil

*

*

*

*

Cilantro

*

*

*

West Hartford CSA – July 17th

July 19, 2014 at 10:18 am | Posted in Uncategorized | Leave a comment

Harvest Notes July 17th 2014

Cucumber These are typical American slicing cucumbers- sweet and crunchy!

Summer Squash Not sure what to due with all of this squash? If you’ve already tried soups, sautes, shredded raw salads, stir-fries, roasts, stuffed bakes, and leaving them on your neighbor’s doorstep, consider freezing some for the winter. It is hard to imagine a time when this prolific vegetable is hard to come by but the zucchini season is actually quite short!

Cabbage These spring cabbages are more tender than their fall counterparts so cook them lightly if you are making them into soups or sautes. They are perfect for slaw or other raw salads.

Carrots The greens are quite beautiful and are useful in making soup stock or feeding to pet bunnies. To store your carrots for more than a week, be sure to separate the greens from the roots.

Beets These gorgeous golden beets can be used the same way that red beets can but they won’t turn the other parts of your dinner purple. The greens can be cooked just like chard.

Broccoli Last season members requested more broccoli so we are excited to be delivering it for the third week in a row. Broccoli grows best in early summer and late fall. We hope it lasts until next week for one more summer delivery. These smaller broccolis are just as delicious as last week’s gargantuans. Consider freezing some broccoli if you feel overwhelmed.

Garlic Scapes This is the last delivery of garlic scapes so enjoy them while they are here! Garlic heads are almost ready for harvest.

Curly Kale So healthy and delicious! These beauties make great kale chips and also work well as an addition to almost any soup, stir-fry, pasta dish or saute whether the recipe calls for it or not.

Lettuce Heads This week’s lettuce variety is crisp and has resisted the bitterness that affects many lettuces in the heat. This is the last week of lettuce until fall.

Basil Finally, this summer herb is ready! Basil does not store well when wet or cold so keep it on your counter top with its’ stems in water, wait to wash it until right before use, and do use it sooner rather than later in the week.

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(1-2 weeks)

LONG STORAGE LIFE

(2 or more wks)

STORE IN FRIDGE IN BAG

STORE ON COUNTER

FREEZES WELL

DRIES WELL

Cucumber

*

*

Squash

*

*

*

Cabbage

*

*

Beets

*

*

Beet Greens

*

*

*

Carrots

*

*

Carrot Greens

*

*

*

Broccoli

*

*

Garlic Scapes

*

*

*

Kale

*

*

*

Lettuce

*

*

Basil

*

*

*

*

lottazukes

West Hartford CSA Delivery July 3rd

July 3, 2014 at 3:30 pm | Posted in Uncategorized | Leave a comment

Harvest Notes July 3rd 2014

jeremeyandthepeas1

Cucumber Just in time to cool us all off in this very hot weather! These thin skinned, small-seeded cucumbers are a Persian variety. You may notice some beatle scars on the skin that are purely cosmetic.

Zucchini When it rains zucchini it pours zucchini and we expect to be in a deluge this summer! The zucchini plants are popping out scores of yellow, dark green, and light green fruits so you will have an opportunity to try each kind throughout the season. They taste quite similar to one another.

Broccoli You may not be used to seeing broccoli with so much stem and leaves still on the head but every bit of it is delicious! Adamah staff member Sarah Chandler’s favorite vegetable is broccoli leaves which she cooks up just like kale.

Kohlrabi It may look like an alien but it is delicious! The white fleshed bulb can be peeled of its purple skin and it tastes and crunches a lot like a sweet, juicy broccoli stem. You can roast it, sautee it, or eat it raw. Kohlrabi tends to be a big hit with kids when sliced like carrot sticks. The leaves store about as well as kale does (and taste very similar) but the kohlrabi itself will last for months in the crisper of your fridge.

Garlic Scapes Garlic plants send up a flower stalk (the scape) about a month before the bulbs are ready for harvest. We remove the scape so that the plant will put more energy into making a beautiful big bulb. Conveniently, the scape happens to be delicious. It can be used in place of garlic in any recipe, sauteed like a garlicky green bean, made into scape pesto, or waved around in the air and gummed by teething babies.

Sugar Snap Peas The whole thing is edible- both pea and pod! If you don’t devour these sweet snacks on the car ride home, they can make a crunchy addition to salads or stir-fries. You will want to remove the string from the back of the pod before cooking.

Snow Peas These peas are flatter than the sugar snaps and don’t pack quite as sweet a punch. They are commonly used in stir-fries but are delicious raw as well. You can eat both the peas and the pods! If you don’t use them all this week they can be frozen.

Lettuce Heads Both of the lettuces this week have got a lot of crunch and beauty to them. The green head is a true romaine while the red head is called a summer crisp.

Salad Mix This is the last week of salad mix until the fall. Salad greens tend to get bitter as the temperatures heat up so we can’t keep the plantings going all summer. We’ll just have to savor them and make room in our fridges for the incoming summer harvests!

Lavendar These flowers are great for baking or as arromatic ornamentals. If you want to eat it, you can check out the lavendar cookie recipe on the Jewish Local Greens blog or consider grinding it up and sprinkling it on popcorn. If you want to look at it and smell it for a week or so, strip the bottom leaves off and put it in a vase of water. If you want to enjoy it dried for years to come, hang the bunch upside down in a well ventilated space for a few weeks until it is completely dry.

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(1-2 weeks)

LONG STORAGE LIFE

(2 or more wks)

STORE IN FRIDGE IN BAG

STORE ON COUNTER

FREEZES WELL

DRIES WELL

Cucumber

*

*

Zucchini

*

*

*

Broccoli

*

*

Kohlrabi

*

*

Kohlrabi Greens

*

*

*

Garlic Scapes

*

*

*

Peas

*

*

*

Lettuce

*

*

Salad Mix

*

*

Lavender

*

*

*

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