2013 CSA Week 20

From our farm to your table this week…

Item	How to Store it	How long will it last?
Green Beans Saturday only	green beans: unwashed in fridge	green beans: 3-4 days
Onions	room temperature, in a ventilated container, in a cool, dry, dark area	several weeks
Peppers Thursday only	unwashed, in fridge	2-3 weeks
Potatoes non-organic	room temperature, in a ventilated container, in a cool, dry, dark area	Several weeks
Sage	unwashed, in fridge, in sealed container or plastic bag	1-2 weeks
Sweet Potatoes	room temperature, in a ventilated container, in a cool, dry, dark area	Several weeks
Tatsoi or Bok Choy	washed & thoroughly dried (my preference) or unwashed, in fridge, sealed in container or plastic bag	~2 weeks
Tomatoes	at room temp	~1 week
Yellow squash, zucchini, or cucumbers	Unwashed in fridge	1-2 weeks

Tips for storing and enjoying the produce in your weekly share

This week you have another bountiful, fall harvest CSA share with a wide variety of vegetables.

Asian Greens – Tatsoi or Bok Choy
You’re seeing the first of the fall greens this week with the Asian greens Tatsoi or Bok Choy.   I always enjoy the arrival of these leafy vegetables in the fall because it signals cool weather and a transition to a quieter pace of life on the farm.  If you’ve been missing salads with lettuce, you can certainly substitute Tatsoi for spinach as you would in a fresh, raw salad.  Bok Choy has a stronger flavor and is best enjoyed cooked or finely chopped as you might prepare cabbage for coleslaw or a cabbage salad. I really like to use these fall greens to boost the nutritional value of fall soups and stews.  From creamy chicken curries to tomato-based vegetable soups, these greens add flavor and lots of vitamins. Check this link from CSA Week 1 for a detailed description both Tatsoi and Bok Choy and tips on how you might enjoy using them.

Yellow Squash and Zucchini
It’s been a really busy time for us at work and on the farm so I’ve allowed a small army of yellow squashes and zucchini to accumulate in the fridge over the last week.  If you’re having a similar experience, you might want to try (as I plan to do) shredding them up in 1 or 2 cup portions, pressing out any excess water, sealing them and storing them in freezer bags.  That’s the perfect portion for a loaf or two of yummy zucchini bread.  Here’s my FAVORITE zucchini bread recipe from the Tasty Kitchen: Grandma’s Zucchini Bread.