West Hartford CSA Pick-Up Week 3June 28, 2012 at 3:05 pm | Posted in CSA's, harvest notes | 1 Comment
The cabbage family, also called brassica or crucifer, makes a strong showing this time of year. Kale, collards, broccoli, cabbage, kohlrabi, mustard greens, turnips, radishes and bok choi are all distant relatives, descended from a common ancestor and bred for different attributes. Kohlrabi is bred for the bulb, broccoli for the bud and kale for the leaves. Brassicas are super foods high in vitamins, especially vitamin c, and show signs of protecting people from cancer.
Collards These large, flat, dark green leaves are traditionally cooked for a long time in the south. I love to eat them thrown into a soup, steamed or even rapped raw around some chopped sweet and sour root veggies like carrots or beets.
Scallions This is the last of these spring onions.
Chinese Cabbage (Also called Napa Cabbage) This crispy cabbage is yummy raw, stir-fried or sauteed. I made a salad on Monday with Chinese cabbage sliced thin and marinated in sesame oil, soy sauce, rice vinegar, scallions and hot pepper.
Salad Mix A triple washed mix of baby lettuce, baby beet greens and baby mustards, this is pretty fancy stuff.
Broccoli The season’s first broccoli is here!
Carrots The carrots have gotten older and bigger! We decided to remove the greens and give them out by the pound. Some of the carrots have been damaged by the carrot rust fly. If you see any black spots on the roots, you can just cut that part of the carrot off and eat the rest- a small price to pay for having organic carrots that are never sprayed with chemicals!
Lettuce Heads Everyone is getting a head of romaine lettuce this week. These are quite crispy and crunchy. Large shares are also getting a head of pannise lettuce which has a softer, creamier texture that is more like a butterhead.
Beets (large shares only) Some of these beets are standard round, red beets. Others are called “cylindra” beets and they grow in a cylindrical shape that produces more even slices when cooked. Don’t forget that the leaves are yummy as well as the roots! Cook them like swiss chard.
Cucumbers (large shares only) These are early cucumbers that we grew in our high tunnel! We built an unheated greenhouse last fall in which to grow early cucumbers, mainly for pickles but we were able to spare a few from the pickle barrels this week for large shares.
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