Greetings fellow CSA members!
Everything is getting so lush this time of year, as are the gardens at Sustainable Harvest Farm!
Ford and Amanda have informed me there will be slightly different produce in the Thursday and Saturday shares, which I've indicated in the chart below. Enjoy!
~ Nancy
In your share this week…
Item
|
How to
store it
|
How long
will it last?
|
(Th+Sa) Strawberries
|
Unwashed
in fridge
|
~2-5 days |
(Th+Sa) Salad Radishes
|
Washed or unwashed in refrigerator
|
several weeks
|
| (Th) Cornmeal | Airtight container (such as a zipper seal bag) in the freezer |
months
|
(Sa) Kale or Swiss Chard
|
Washed & thoroughly dried (my preference) or unwashed, in fridge, sealed in container or plastic bag
|
~1-2 weeks
|
I know you've heard that green leafy vegetables are very nutritious. I'm always thrilled when a restaurant will serve a nice mix of greens in the salad, as opposed to iceberg lettuce, which not only doesn't agree with me, but has little to no nutrition. That being said, a favorite recipe of my sister's and mine is not only delicious and fun to eat, but extremely healthy! It's so easy, which is the only way I cook!
This recipe is from a website called "eating RULES," which I think is a catchy title, since I love to eat! Here is the link: http://www.eatingrules.com/2010/08/baked-kale-chips/
Author: Andrew Wilder
Recipe Type: Snack
Ingredients
2 cups kale leaves
1 teaspoon extra virgin olive oil
several pinches sea salt
Instructions
Wash and dry the kale. Tear or cut the leaves into pieces, cutting out the tough center stem.
Toss the leaves with the olive oil, and then sprinkle on a few pinches of sea salt.
Lay the leaves on a cookie sheet and bake at 350°F for about 10 minutes.
Careful, though: If you bake them too briefly they won't get crispy, but go too long and they'll be burned. Check them at 9 minutes, and if they're not crispy yet, give them a couple more minutes and check again. You may need to pull some out sooner than others.
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