2013 CSA
Share Week 6
From our farm to your table this week…
From our farm to your table this week…
|
Item
|
How to Store it
|
How long will it last?
|
|
Basil
|
OPEN IMMEDIATELY!
DO NOT WASH; store in an
UNCLOSED CONTAINER in fridge OR snip the bottom of the stalks &
immerse in water as you would with fresh cut flowers
|
1-2 weeks
|
|
Broccoli
(Thursday pickup only) |
washed or unwashed in fridge
|
1-2 weeks
|
|
Cucumber
|
unwashed in fridge
|
1-2 weeks
|
|
|
|
|
|
Kale
(Saturday pickup only)
|
washed & thoroughly
dried (my preference) or unwashed, in fridge, sealed in container or plastic
bag
|
1-2 weeks
|
|
Lettuce
|
washed & thoroughly
dried (my preference) or unwashed, in fridge, sealed in container or plastic
bag
|
1-2 weeks
|
|
Onions, green
|
Washed or unwashed in
fridge; not tightly sealed
|
~2-3 weeks
|
|
Radishes & turnips
|
Washed or unwashed in fridge
|
Several weeks
|
|
Tomatoes
|
at room temp
|
~1 week
|
|
|
|
|
|
Yellow Squash
|
unwashed in fridge
|
1-2 weeks
|
|
|
|
|
|
Zucchini
|
unwashed in fridge
|
1-2 weeks
|
More
information…
Basil
Here’s one of my favorite summer flavors – fresh basil! If you didn’t have a small, potted basil plant to make Caprese Salad earlier in the season, now you can easily assemble this fresh summer treat. All you need is fresh mozzarella, salt, pepper, oil, balsamic vinegar along with the basil and tomatoes in your share!
Broccoli
Sometimes vegetables just surprise you, and that’s what our broccoli has been up to. Small, tender side shoots keep coming back on the stalks of the plants we’ve been harvesting from. This week there’s only enough for the Thursday delivery and it’s likely you won’t see it again until fall but, who knows, maybe it will surprise us again with another encore performance next week!
Cucumbers, Green Onions, Kale, Lettuce, Green onions, Radishes, Turnips
This is a great week for salad. With plenty of basil, lettuce, broccoli or kale and an array of small crunchy veggies like green onions, radishes & turnips, you can create a salad with amazing flavor and texture. Consider tossing in some pasta and your favorite salad dressing for a healthy, filling, summer meal.
Tomatoes, Yellow Squash, & Zucchini
Here’s one of my favorite summer flavors – fresh basil! If you didn’t have a small, potted basil plant to make Caprese Salad earlier in the season, now you can easily assemble this fresh summer treat. All you need is fresh mozzarella, salt, pepper, oil, balsamic vinegar along with the basil and tomatoes in your share!
Broccoli
Sometimes vegetables just surprise you, and that’s what our broccoli has been up to. Small, tender side shoots keep coming back on the stalks of the plants we’ve been harvesting from. This week there’s only enough for the Thursday delivery and it’s likely you won’t see it again until fall but, who knows, maybe it will surprise us again with another encore performance next week!
Cucumbers, Green Onions, Kale, Lettuce, Green onions, Radishes, Turnips
This is a great week for salad. With plenty of basil, lettuce, broccoli or kale and an array of small crunchy veggies like green onions, radishes & turnips, you can create a salad with amazing flavor and texture. Consider tossing in some pasta and your favorite salad dressing for a healthy, filling, summer meal.
Tomatoes, Yellow Squash, & Zucchini
This
combination says summer like no other – except maybe if you add basil and
corn. I love the time of year when fresh
tomatoes and summer squashes are at their peak.
There are so many ways to enjoy them individually or combined! This week, let me encourage you to try this
great recipe for Tomato
Pie in a Zucchini Crust. How’s that
for a tasty, creative, vegetarian meal?!
As always, please feel free to contact me for
clarification, further information, or to share your own adventures in cooking
local, USDA-certified organic produce. amanda.waterstrat@gmail.com
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