Wednesday, June 10, 2015

2015 CSA Week 5

Greetings!
I hope everyone is doing well.

I enjoyed seeing both Ford and Aurora at the Market on Main in Somerset last Thursday! Tell your friends these incredible organic goodies are available for sale at the market, as well as a supply of their naturally raised meat.


This week members are getting their FIRST TOMATOES of the season!   ...and the green onions, bok choy, and kohlrabi are also new for this season.

In shares this week...

Item How to store it How long will it last?
1 Green Onions (bunch) Lightly rinsed, dried, and stored in plastic wrap of fridge container 1-2 weeks
1 Bok Choy (head) washed & thoroughly dried or unwashed, in fridge, sealed in container or plastic bag 1-2 weeks
2 Summer Squash (lb)​ unwashed in fridge 1-2 weeks
2 Kohlrabi (each) washed or unwashed in fridge 1-2 weeks
1 Cucumber (lb) washed or unwashed in fridge 1-2 weeks
1.5 Broccoli (lb) washed or unwashed in fridge 1-2 weeks
1 Early Tomatoes (lb) room temperature several days

From Amanda...

Just when you thought you'd figured out how to prepare everything in the share, just like the rhythm of the farm, it changes.  This week you'll see the season's first harvest of bok choy, kohlrabi, green onions and, yes, .....TOMATOES!!  You'll probably know just what to do with the green onions and tomatoes, so I'll save those recipes for another time, but if you've never tried bok choy and kohlrabi, please allow me to introduce them.  Bok choy is an Asian green with a flavor somewhere between cabbage and tatsoi.  If you liked the spice of tatsoi you'll find and even stronger "kick" from the larger, stronger bok choy leaves.  My favorite way to enjoy bok choy is in a salad.  The mild white stems complement the stronger greens so, combined, they make a great base for salads like this:

Bok Choy Apple Salad     1 large head bok choy
     2 large or 4 small apples (sweet & crunchyarebest)
     1/2 cup sliced almonds
     ½ cup raisins
     1/4 cup olive oil
     1/4 cup cider vinegar
     2 tablespoons soy sauce
     1-2 Tablespoons sugar
            
     Rinse bok choy and separate stems.  Clean thoroughly – dirt likes to hide out down at the bottom of those long white stems! 
Layer the leaves in stems in one tall stack then chop off the stems and dice them into ¼ thick pieces.  Roll the leaves up tightly into a log shape and slice into fine ribbons.

     Toss chopped bok choy with remaining dry ingredients except sugar.
     Combine remaining ingredients and whisk vigorously.  Pour over salad, stir and enjoy!
This will last 3-5 days in the fridge.


Kohlrabi is a very spicy veggie in the cabbage family.  The edible root looks very alien-like and have an almost rubbery outer skin covering a tasty, crunchy white bulb.  You can eat roots and leaves, but for a photo and a more exhaustive intro to kohlrabi, please check out this great post on "kohlrabi and what to do with it."


~ Amanda

 Don't forget about the farm tour coming up this Saturday! You will be amazed!

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