West Hartford CSA – July 16th – Week 6

July 16, 2015 at 2:40 pm | Posted in Uncategorized | Leave a comment

Harvest Notes July 16th 2015

Carrots Our summer carrots did not germinate well so we won’t have many more of them in the coming weeks. Our planting for the fall came up well so we should have plenty come colder temperatures. These ones that we did grow are gorgeous though! The tops can be used to make soup broth or other creative dishes.

Green Cabbage I’ve been looking forward to summer coleslaw with shredded carrots, cabbage and summer squash. Cabbage keeps well for weeks or even months at a time in the fridge.

IMG_1594

Cabbage Harvest

Garlic The garlic is in from the field! This crop grows for eight months of the year so it is very satisfying when we finally harvest. We tied many bundles of garlic this week and hung them to “cure” (dry out for long-term storage). For now, the heads are still fresh so store them in the fridge.

Cauliflower This is not an easy crop to grow so we always feel excited when we pull the big white heads off the plants. Cauliflower stores much better than broccoli but cooks pretty similarly. I like to roast it with broccoli, cabbage, and summer squash coated in olive oil, salt, and pepper.

Broccoli These heads are very sweet for summer broccoli!

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

Summer Squash The light green squash are a Mediterranean 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.

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

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.

Basil Store basil on the kitchen counter with its’ stems in water. Avoid getting the leaves wet before you use it as moisture turns them black.

 

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Adamah Fellows’ Shabbat Dinner Appetizer- Zucchini Basil Bruschetta

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

Carrots

*

*

Carrot Greens

*

*

*

Cabbage

*

*

Garlic

*

*

*

Cauliflower

*

*

*

Broccoli

*

*

*

Cucumber

*

Summer Squash

*

*

*

Lettuce

*

*

Dill

*

*

*

Basil

*

*

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