West Hartford CSA Pickup – July 2nd

July 2, 2015 at 12:05 pm | Posted in Uncategorized | Leave a comment
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Garlic Scapes, Kale, Zucchini, Stir-fry with Rice

Harvest Notes July 2nd 2015

Kohlrabi It may look like an alien from outer space but it is actually a very simple vegetable to eat. Use the leaves like kale and peel the bulb, then slice it for a raw salad or cook it like you would a broccoli stem. The Adamah fellows have been eating it raw with tahini and lemon juice. You may want to store the leaves in a seperate bag from the bulb as the bulb will store for months but the greens need to be used within a week.

Summer Squash The variety this week is a light green Mediterranean zucchini. The skin scars easily when bumped, which is why you can only find it fresh from the farm rather than shipped to a grocery store. You can expect plenty more squash throughout the season.

Salad Turnips (also called Hakurai Turnips) and Greens Unlike the storage turnips that many people are used to, these are very juicy and delicious raw. Try them as a snack on their own, on salad, as a conduit for hummus or dip, roasted, or sauteed. Slice right before eating as they take on some bitterness if you cut them before storing in the fridge. The greens are also delicious and a bit spicy raw or cooked. This is the last of the turnips until fall.

Garlic Scapes Use these garlic plant flower stalks in place of garlic in any recipe when chopped small or sautee them like a garlicky green bean. These store well and we’ll be distributing them for several weeks so you may want to stock up to make a big batch of scape pesto.

Napa Cabbage These crisp heads are delicious when sliced thin for raw salads or slaws, perhaps with kohlrabi, scapes, turnips, and a sesame-basil dressing. You can also use in stir-fry as you would bok choi.

Broccoli The first of the season! In addition to the broccoli head itself, the leaves are delicious when used just as you would kale and the stems cook up nicely.

Curly Kale Store kale in a bag in the fridge just like all of your greens. Try making kale chips by oiling the leaves and roasting them in the oven or simply steam the leaves lightly with garlic scapes for an easy side dish.

Basil I recommend putting the stems of the basil in water on your kitchen counter until you are ready to use it. That will give you an aromatic vase of beautiful greens and keep your basil fresh for cooking. When basil goes in the the refrigerator wet, it turns black and thus you’ll notice some mud on the leaves as we haven’t washed it.

Snow Peas Stir-fry these lightly or eat them raw in salad. You can also steam them and add to miso soup or eat with rice. A friend made sushi the other night with sliced snow peas and napa cabbage as the filling.

Romaine Lettuce Head These heads are big, crisp, and crunchy!

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(7-14 days)

LONG STORAGE LIFE

(2-6 wks)

STORE IN FRIDGE IN BAG

STORE ON COUNTER

FREEZES WELL

Lettuce

*

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Kohlrabi Bulb

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Kohlrabi Greens

*

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Turnips

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Turnip Greens

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*

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Basil

*

*

Kale

*

*

*

Summer Squash

*

*

*

Broccoli

*

*

*

Garlic Scapes

*

*

*

Snow Peas

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*

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Napa Cabbage

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