<< Back to main

Summer CSA Newsletter Week 1

Posted 5/15/2017 10:22am by Jane Cullipher.

2017 SUMMER  CSA WEEK 1 (posted 11:17 am 5/15/17)  

Traditional Regular Share: Green Leaf Lettuce, strawberry, white turnip, curly kale and Fuji apple

Traditional Large Share: Green Leaf Lettuce, strawberry, white turnip, curly kale, Fuji apple, leeks, tatsoi and gold rush apple

Traditional Jumbo Share: Green Leaf Lettuce, strawberry, white turnip, curly kale, Fuji apple, leeks, tatsoi, gold rush apple, sugar snaps and dandelion greens

Fruit Regular Share: Strawberries, Pink Lady and Fuji

Fruit Large Share: Strawberries, Pink Lady, Fuji and Sugar Snaps  

Turnips freshly harvested

Item of the week: Turnips: they are the Brassica family, which also includes cabbage, cauliflower, and Brussels sprouts. They’ve got a peppery bite that mellows out with cooking, and they’re full of vitamin C and fiber. Feel for firmness, above all, and if the greens are attached, they should look vibrant and you should cut the greens off and store separately. (But really, cook the greens as soon as you can, while they're full of flavor.) You can peel, cut, blanch, and freeze turnips, and they’ll keep that way for 8 to 10 months. Just know that their texture will change to mushy—which doesn't mean they won't still be delicious.

Storage:

Green Leaf Lettuce:two words: Salad Spinner. If you eat a lot of lettuce and like to have it on hand, this is the tool. Many people have their lettuce wilt and toss it. For $12-25 or probably less, a salad spinner will bring back all types of greens (including the elusive basil) and keep it ready to use for a couple of days. Otherwise, prior to eating, break leaves apart in a full sink or large bowl allowing them to soak so that the soil will fall to the bottom of the sink. Dry with either kitchen towels or using a kitchen towel, put the lettuce in the towel, draw up the four corners, go outside and spin the bundle. Dressings adhere much better to dry lettuce.

Strawberries: do not wash until you are ready to consume them. At this time of year, it is best to freeze or consume them within 24 hours. If freezing, fill a sink or large bowl with water, put the berries in (with caps on) the water, roll the berries to gently wash any soil off and then drain immediately. Cap the berries and place on a baking sheet in freezer for an hour and then place in a freezer Ziploc bag.

Kale: similar to Lettuce although you may want to de-stem the kale after cleaning to make cooking easier later

Leeks: will exude an aroma that can be absorbed by other things in your refrigerator, so to store them before cooking, lightly wrap them in plastic wrap to contain the odor and moisture. Do not trim or wash before storing. Store in the vegetable drawer of your refrigerator. Depending on the freshness factor when you buy them, leeks can be stored anywhere from five days up to two weeks. Cooked leeks should be covered, refrigerated, and used within one to two days. Leeks are unfortunately not a good candidate for freezing or canning unless you plan on using them in soups or other recipes rather than as a main dish. Freezing tends to turn them to mush and lends a bitter taste. Leeks also trap sand very well so be sure to wash carefully before use.

Apples: To store apples, place a basket of apples on the kitchen table or counter and they will disappear quickly. Do not leave in a sunny spot of the room and generally apples will last long enough to eat.

Tatsoi: Store tatsoi in cold refrigeration, isolated in the crisper drawer with other cold-storage vegetables. Tatsoi has a short shelf-life and will only last a few days. Store in plastic bag and wait to wash until eating or cooking.

Sugar Snaps: For the sweetest flavor use within 2 days and store in crisper section of refrigerator in a perforated plastic bag.

Dandelion Greens: Store dandelion greens covered loosely in a plastic bag in the fridge. They should last about a week.

Sauteed Tatsoi   Prep Time: 15 minutes   Cook Time: 10 minutes

Coconut oil

Tatsoi leaves

Garlic, minced

Fresh Lemon slices or wedges

Coarse salt or sea salt and freshly-ground black pepper, to taste

Separate, wash, and dry the Tatsoi leaves and place them onto paper towels to dry. Add coconut oil to a medium-hot large frying pan and saute fresh minced garlic until the garlic releases its lovely odor. Turn heat to medium low, toss in the prepared greens, stir, place lid on the pan; cook just until the greens have turned a brilliant green, approximately 3 to 5 minutes, and have softened and just begun to wilt.  If needed, add a little water or chicken stock so nothing sticks to the pan. Add fresh lemon slices or wedges as garnish.  Sprinkle with salt and pepper to taste.

Southern Turnip Greens and Ham Hocks Recipe

1 3/4 lb. ham hocks

rinsed 2 bunches fresh turnip greens with roots (about 10 lb.)

1 Tbsp. sugar

Bring ham hocks and 2 qt. water to a boil in an 8-qt. dutch oven. Reduce heat, and simmer 11⁄2 to 2 hours or until meat is tender. Remove and discard stems and discolored spots from greens. Chop greens, and wash thoroughly; drain. Peel turnip roots, and cut in half. Add greens, roots, and sugar to dutch oven; bring to a boil. Reduce heat; cover and simmer 45 to 60 minutes or until greens and roots are tender.

OR substitute bacon bits/crumbles for ham hocks

Remove and discard stems and discolored spots from greens. Chop greens, and wash thoroughly; drain. Peel turnip roots, and cut in half. Add 2 quarts of water, bacon bits, greens, roots, and sugar to dutch oven; bring to a boil. Reduce heat; cover and simmer 45 to 60 minutes or until greens and roots are tender.

Apple Crostada – this can be changed for different fruits through the summer

1 pie crust, homemade or store bought

3 cups thinly sliced, peeled apples

3/8 cup sugar

1 tablespoon all-purpose flour

3/8 teaspoon ground cinnamon

1/8 teaspoon salt

Pinch (1/16) teaspoon ground nutmeg

½ tablespoon lemon juice

Heat oven to 425°F. Place 1 pie crust in ungreased baking sheet. In large bowl, gently mix all the other ingredients; spoon mixture in center of pie crust. Turn edges up to form a rustic pie. Bake 30 to 40 minutes or until apples are tender and crust is golden brown.