West Hartford CSA Pickup – July 31st

July 31, 2014 at 12:29 pm | Posted in Uncategorized | Leave a comment

cukerings

Harvest Notes July 31st 2014

Cucumber In addition to salads and sandwiches, try gracing your water glass with a few slices of fresh cucumber for some extra refreshing hydration.

Summer Squash We have a joke around here that everyone is obligated to eat at least one squash a day to keep up with the booming harvest. We made a simple zucchini tapenade to freeze out of cooked down zucchini, olive oil, basil, garlic, and salt which helped us get through a good deal of it.

Leeks These onion relatives lend a particular creaminess and flavor to lots of dishes- not just the famous potato leek soup. I love to slow cook leeks for a long time with a touch of oil and salt before adding them to soups, casseroles, pasta, pizza, or a simple slice of toast. The smell will fill your kitchen in the most wonderful way! Because of the way leeks grow, layer by layer, you may need to slice off the bottom and then cut the leek lengthwise in half when washing to get all of the dirt out.

Cauliflower We are so glad to bring you this difficult to grow but ever popular vegetable! The white color of cauliflower is due to blanching- the leaves of the plant block the sun and keep the heads from browning. Some of the heads may have poked out of their leaf cover a bit and have a tinge of color but they are still perfectly fresh and will be delicious raw, roasted, steamed, or pureed.

Fresh Garlic We harvested all of our garlic 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 still 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.

Eggplant This week you get to choose from Japanese eggplant (the long, skinny variety) or a small Italian variety called Diamond. You can mix and match or get all of one kind. Both varieties can be used fairly interchangeably although the Japanese eggplant have slightly thinner skins. I find that eggplant soak up whatever seasoning they are cooked with quite well and are best when cooked long enough to soften fully.

Toscano Kale This dark green kale goes by many names- Toscano, Italian, Dinosaur, and Lacinato. Whatever you may call it, it is just as nutritious and versatile as the other cooking greens you’ve received in your shares thus far.

Green Beans Beans take forever to pick, but they are worth it! You will notice that they are delicious raw or very lightly cooked due to their freshness.

Thai Basil This basil has a unique flavor and purple color. Just like Italian basil, Thai basil is still a good match for tomatoes and garlic.

Tomato Finally, the jewels of summer have arrived! We grow many varieity of heirloom tomatoes so you will get to pick out different colors throughout the tomato season.

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

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Squash

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Leeks

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Cauliflower

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Garlic

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Eggplant

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Kale

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Green Beans

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Basil

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Tomato

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