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CSA Newsletter Week 5

Posted 6/11/2017 1:41pm by Dillon.

Traditional Regular Share: Squash or Cucumbers, Broccoli, Kohlrabi, Boy Choy or Dandelion Greens, Kale, Apples 

Traditional Large Share: Squash or Cucumbers, Broccoli, Kohlrabi, Boy Choy or Dandelion Greens, Kale, Apples, Sweet Cherry or Berry, Eggplant or Peppers

Traditional Jumbo Share: Squash or Cucumbers, Broccoli, Kohlrabi, Boy Choy or Dandelion Greens, Kale, Apples, Sweet Cherry or Berry, Eggplant or Peppers, Slicing Tomatoes, Carrots

Fruit Regular Share: White Cherry, Red Cherry, Berry, Jar Good

Fruit Large Share: White Cherry, Red Cherry, Berry, Jar Good, Slicing Tomato, another Berry

Item of the Week:

Eggplant is this week's item! Eggplant is a member of the nightshade family and is incredibly versatile, it can be grilled, bake,d or roasted, or even used as a healthy alternative for noodles in lasagne. Eggplant should be stored in the refrigerator and is a firm vegetable. Softening or mushiness is a sign that it is going bad. A good practice when cooking eggplant is to slice the vegetable, then salt, rinse, and drain it. One idea for using eggplant as a bread substitute for a tasty mozzarella sandwich. Ingredients: Nonstick vegetable oil spray, 8 1/2-inch-thick eggplant slices, 4 1/4-inch-thick slices part-skim mozzarella cheese (4 ounces), 2 tablespoons olive oil, 1 1/2 tablespoons balsamic vinegar, 1 garlic clove, 4 large bunches arugula, 2 large tomatoes (coarsely chopped), 3 tablespoons chopped fresh basil, 2 tablespoons pine nuts (toasted). To cook, begin by spraying the grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray then sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes. Next, place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes. Whisk oil, vinegar, and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes, and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.


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.

Lettuce: The best tool is the salad spinner. 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.  

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

Blueberry: refrigerate and wash just before using.  

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 the freezer for an hour and then place in a freezer Ziploc bag.

Squash: Best stored in a plastic bag that has had a few holes poked in it for airflow, and then placed in the vegetable crisper drawer. Do not wash before storing.

Broccoli: Wrap broccoli heads with a damp paper towel and storage in the vegetable section of your fridge. 

Kohlrabi: Leaves should be trimmed and placed in a bag with a damp paper towel. The bag should be kept in the fridge. The bulb should be kept in the fridge.

Bok Choy: Store a plastic bag in the crisper section of your fridge. Wash immediately before serving.

Kale: Wrap kale in a paper towel and then place it in a bag. Store the bag in the fridge.

Sweet Cherry: Store in the fridge. Wash right before serving.

Eggplant: Store in a cool, dark spot. Do not put in a bag.

Pepper: Refrigerate peppers, unwashed, in a plastic bag in the vegetable drawer. Keep them dry, as moisture will eventually cause them to rot.

Slicing Tomatoes: Keep at room temperature in a dark place. Do not wash them and leave the stems attached. 

Carrots: Store in a dark cool place, unwashed.


Bok Choy: 

- Ingredients: 2 tablespoons vegetable oil, 2 medium garlic cloves (minced), 1 teaspoon freshly grated ginger (from 1/2-inch piece), 1/4 teaspoon red pepper flakes, 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces, 1 tablespoon soy sauce, 1 tablespoon water, 1/4 teaspoon toasted sesame oil, Salt (optional)

- Directions: In a large frying pan with a tight-fitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates (about 1 minute). Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated (about 2 minutes). Turn off the heat, stir in the sesame oil, and season with salt if desired.

Dandelion Greens:

Ingredients: 1 large bunch dandelion greens, trimmed and coarsely chopped, 3 tablespoons extra-virgin olive oil, 6 cloves garlic, thinly sliced, 4 scallions, thinly sliced, whites and about 2 inches of the greens only, ⅓ cup sliced blanched almonds (toasted), ¼ teaspoon salt

Directions: Bring a large pot of water to a boil. Drop greens into the boiling water and cook until bright green, stirring once or twice, 30 seconds to 2 minutes, depending on the type of greens. Drain in a colander, then rinse well with cold water. Drain again, pressing on the greens to remove excess water. Heat oil in a large skillet over medium-high heat. Add garlic and scallions; cook, stirring until the garlic starts to turn golden brown, 30 seconds to 2 minutes. Add the greens and cook, stirring, until tender and heated through (1 to 3 minutes). Stir in almonds and season with salt. Serve immediately.


Ingredients: 1/2 cup cooked rice, 2 tablespoons olive oil (divided), 1/8 cup minced carrots, 1/8 cup celery, 6 bell peppers (any color) stems and seeds removed, cut in half lengthwise, 1/2 pound ground beef, 1/4 pound pancetta or lightly smoked bacon (diced), 1 1/2 cups prepared marinara sauce, 1/4 cup red wine, 1/2 teaspoon red pepper flakes, 1/3 cup heavy cream, 1/2 cup grated Parmesan cheese (divided)

Directions: Preheat oven to 375 degrees F (190 degrees C). Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender (about 5 minutes). Stir in ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese. Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.

Sweet Cherry:
Ingredients: 2 tablespoons canola oil (divided), 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite-size pieces, 1 tablespoon minced fresh ginger root, 2 tablespoons rice vinegar, 2 tablespoons teriyaki sauce, 1 tablespoon honey, 1 pound dark sweet cherries (pitted and halved), 1 1/2 cups shredded carrots, 1/2 cup chopped green onion, 1/3 cup toasted and sliced almonds, 12 lettuce leaves
Directions: Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. Set aside. Whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. Add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine. Spoon 1/12 the chicken/cherry mixture onto the center of each lettuce leaf; roll leaf around filling and serve.