CSA pick-up #3

Your CSA share this week contains the following:

1/2 lb bag of salad mix
1 bunch of chard -OR- 1 bunch of Red Russian kale
1 head of Red Sails lettuce
1 head of Napa cabbage
1 bunch of French Breakfast radishes
1 kohlrabi
1 lb bag of sugar snap peas
1 pint of cherry tomatoes -OR- 1/2 lb bag of snow peas
1 bunch of garlic scapes

Bread shareholders received a loaf of Cornmeal Wheat bread this week, a dense loaf perfect for toasting and featuring organic cornmeal, whole wheat flour, and local maple syrup.

No real curve balls this week…more kohlrabi and garlic scapes for kitchen experiments, plus the (optional) addition of snow peas.  Like sugar snaps, snow peas are great raw and also really liven up stir fries with their flavor and crunch.  Chard also appears this week, and it is one of my favorite cooking greens.  Try it sauteed with some olive oil, garlic scapes, salt, and pepper, and perhaps a dash of soy sauce.

Some folks at pick-up have asked for some storage tips for the veggies they’ve received so far this season.  Garlic scapes will keep for up to a month in the fridge.  If you don’t know what else to do with your scapes, make some pesto and freeze it.  Radishes will keep longer if you pull their tops off.  Greens like lettuce, kale , and chard should be placed in plastic bags, stored in the fridge’s crisper drawer, and used within a few days.  Snap and snow peas should remain bagged, too, or they will lose their crunch.  Napa cabbage will keep in the crisper drawer for up to a month, even without being bagged…the same goes for kohlrabi (remove the leaves).  If you don’t plan to use your salad mix within a few days, we recommend that you wash the greens, spin them dry, and put them back in the fridge in a dry plastic bag.  They should last a week or even more this way.  If anyone has any other suggestions, please post them here!

CSA member and chef extraordinaire Maria Richardson is taking our produce to Nateva!  The Nateva Music & Camping Festival is happening this weekend right up the road in Oxford, and Maria will be cooking up a storm there, making wraps and salads featuring our very own salad mix, radishes, sugar snap peas, garlic scapes, and kohlrabi.  If you’re at the festival, be sure to stop by, say hello, and get some yummy food.  Sonya and I will actually be there Saturday night to see The Flaming Lips, an old favorite of mine.  Have a wonderful 4th of July weekend everyone!

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