West Hartford CSA Pickup July 23rd

July 23, 2015 at 12:28 pm | Posted in Uncategorized | Leave a comment

Harvest Notes July 23rd 2015

Purple Cabbage Add crunch, color, and health promoting phytochemicals to your raw salads with thinly sliced purple cabbage. If you are inundated with veggies this week, hold off on the cabbage since it will store best of all the veggies in your share.

Garlic This garlic is fresh, it hasn’t yet cured fully for storage. You can use it just as you would fall garlic but it won’t store for as long and you should keep it in the fridge.

Cucumbers Woah! Apparently our cucumber plants like this heat wave! If you don’t make your way through these in salads and raw sticks, try making gazpacho, cucumber yogurt (tzatziki), or blended cucumber soup.

Summer Squash We like to grow multiple varieties of squash so that you can try a range of them and also because they each have different resistances to disease. In general, growing different kinds of veggies is insurance against the unknown potential of any season. Cook squash fully if you want a stewy texture for something like minestrone soup. If you are looking for more shape integrity, remove the seeds by scraping them out and cook quickly on high heat- either in the oven or stove top.

Cauliflower This is the last of the summer cauliflower so enjoy! Steam before roasting so that it doesn’t dry out and to reduce the amount of time you have your oven on in these hot days.

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Eggplant Summer is here with the classic hot crops! Roasted eggplant, squash, garlic, basil and tomato sandwiches? Baba ganoush? Eggplant parmasean? Cook eggplant fully to avoid chewyness and to allow it to fully absorb the flavors it is cooked in.

Lettuce Try making a lettuce wrap by putting shredded veggies and beans or hummus inside a leaf and rolling it up.

Tomato You will wonder what exactly you’ve been eating all winter and spring when you bite into a fresh, juicy tomato straight from the field. We grow many varieties of heirloom tomatoes. You will have a chance to try all the different colors throughout the season.

Basil Keep your basil dry to avoid blackening of the leaves and make that caprese salad or lettuce, tomato, basil sandwich sooner rather than later to take advantage of the fresh flavor.

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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

Cabbage

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Garlic

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Cucumber

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Summer Squash

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Cauliflower

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Eggplant

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Lettuce

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Tomato

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Basil

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