2013 CSA Week 22

Item	How to Store it	How long will it last?
Beets & Turnips Saturday only	Washed or unwashed in fridge	Several weeks
Broccoli Thursday only	Washed or unwashed in fridge	1-2 weeks
Kale Saturday only	washed & thoroughly dried (my preference) or unwashed, in fridge, sealed in container or plastic bag	1-2 weeks
Kohlrabi Saturday only	Unwashed in fridge	2-3 months
Lettuce Saturday only	washed & thoroughly dried (my preference) or unwashed, in fridge, sealed in container or plastic bag	~1-2 weeks
Onions Thursday only	room temperature, in a ventilated container, in a cool, dry, dark area	Several weeks
Sweet Corn Saturday only	shucked (my preference) or with husks on in the coldest part of your fridge (usually the bottom vegetable crisper)	Enjoy as soon as possible –much sweeter fresh than when stored
Sweet Potatoes	room temperature, in a ventilated container, in a cool, dry, dark area	Several weeks
Tatsoi & Bok Choy	washed & thoroughly dried (my preference) or unwashed, in fridge, sealed in container or plastic bag	~2 weeks
Tomatoes Thursday only	Room temp	~1 week
Yellow squash, or zucchini Thursday only	Unwashed in fridge	1-2 weeks

Tips for storing and enjoying the produce in your weekly share can be found below:

We hope you’ve enjoyed this year of adventures in local food.  It’s been our great pleasure to serve you and we hope you’ll allow us to do it again in 2014.

The last week of the CSA arrived just in time for you to enjoy a bounty of fall greens including broccoli, lettuce, kale, tatsoi & bok choy.  A few late plantings of summer crops like tomatoes, yellow squash and zucchini, and sweet corn have also made it to week 22, so we send those to you as well hoping you’ll remember the flavors of summer from Sustainable Harvest Farm well into the long winter months.

Folks receiving shares on Thursday this week may enjoy combining broccoli with fall greens and onions for a savory stir fry or a big vegetable stew with sweet potatoes

Saturday shares are filled with all of the ingredients you might want for a hearty fall salad topped with roasted root vegetables, corn, and sweet potato fries.  There are many combinations.

Here are a few fall recipes you might enjoy…

Roasted Sweet Potato Soup from the Roasted Root

Oven Roasted Broccoli from the FoodNetwork

Sweet Potato and Tatsoi Soup from Food Loves Writing

Chicken & Bok Choy Stir Fry from Real Simple ( can substitute chopped bok choy for baby bok choy in this recipe)