West Hartford CSA Pickup Week 5- July 9th

July 9, 2015 at 1:36 pm | Posted in Uncategorized | Leave a comment

I recently came across an excellent guide to grilling a CSA share. Check out the link for simple ways to use your fresh veggies: http://www.earlymorningfarm.com/how-to-grill-any-vegetable/

Harvest Notes July 9th 2015

Cucumbers This week you are getting a Persian cucumber, which has smooth and thin skin, and also a classic American slicer. They can both be eaten the same way and stored in a bag or tight crisper in the fridge.

Summer Squash The avalanche of summer squash has begun! The light green squash are a mediteranean zucchini and it has the most delicate skin. The dark green ones are a more standard American variety. The light yellow squash are called straight necks and the flying saucers are called patty pans. All of the varieties have been harvested at (or near) the perfect size for taste and all of them can be used interchangeably in recipes.

Beets with Greens This heirloom variety is cylindrical to make for even slices when you cut it up. The roots are tender and sweet for borscht, roasted beets, shredded salads, colorful dips, and even used as a dye for cake icing. The greens cook up just like spinach or swiss chard.

lev beet cropped-1

Farmer’s Advice from Lev Sadeh: Always wear a beet colored shirt to the wash station on beet washing day

Garlic Scapes This is the last of the garlic scapes for the season. Try blending up these with olive oil, lemon juice, salt, and pepper for scape pesto or sautee them like a garlicky green bean.

Broccoli These heads are so sweet that I have been eating them simply; steaming the spears lightly and eating sprinkling with lemon juice and salt.

Tuscano Kale Also sometimes called dinosaur kale, Italian kale, or lacinato kale, this variety has such a dark green color that I feel healthier just looking at it. Ever thought of grilling kale? Just coat the leaves in olive oil and salt, then put on a very hot grill for a few minutes allowing the leaves to char.

Tuscano Kale Growing Next to Swiss Chard

Tuscano Kale Growing Next to Swiss Chard

Dill I know at least one CSA member who has been looking forward to dill for a zucchini and feta tart recipe. Try this herb in salad dressing, dips, casseroles, fish dishes, or cucumber salads.

Cilantro This herb goes well with bean dishes, tacos, and curries. If you want to save it for cooked salsa later in the season when tomatoes are ripe, blend it up and freeze it in ice cubes.

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.

Red Leaf Lettuce Head These delicate leaves are especially tasty and beautiful.

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

*

*

Beet Root

*

*

Beet Greens

*

*

*

Cucumbers

*

*

Cilantro

*

*

*

Kale

*

*

*

Summer Squash

*

*

*

Broccoli

*

*

*

Garlic Scapes

*

*

*

Snow Peas

*

*

*

Dill

*

*

*

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