What’s In the Box 5/31/16

CSA 2016 – WEEK #1

Welcome to the CSA!  What a wonderful box to kick off our season!

Baby Arugula – This baby arugula is extremely tender.  It has already been washed once, but we recommend washing it once more when you get home.  Just be gentle and don’t let it soak in water for more than 30 seconds.  Try a light vinaigrette (recipe below).  The leaves are so tender that they will bruise very easily and a heavy dressing will overpower its delicate flavor.
Storage: In the bag it comes in.  Uses: Best Raw  When to use: Right away! Within 3 days

Spring Salad Mix – This is Farmer’s Matt’s custom mix of 7 lettuce varieties.  Just like the baby arugula, these leaves are tender and are best dressed with a light vinaigrette.
Storage: In the bag it comes in.  Uses: Best Raw  When to use: Right away! Within 3 days

Red Kale – This is my favorite kale variety because the leaves are tender and it works well cooked and raw in salads.  The key to kale (and a few other cooking greens) is to REMOVE & DISCARD THE STEM! Fine Cooking has an excellent photo tutorial and video to teach you how to easily do this.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw (Salad), Cooked or Juiced  When to use: Within 5 days

Green Boston Lettuce – A early season favorite.  This is also known as “butter” lettuce because the leaves are so soft. Again, don’t use a heavy dressing on this lettuce.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Best Raw  When to use: Within 5 days.

Red Boston Lettuce -A pretty red-leafed variety.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Best Raw  When to use: Within 5 days.

Bok Choi – We have just a few small heads of bok choi to harvest for each member.  Unfortunately our first planting did not germinate well.  We think this was due to the heavy rain a few days after seeding.  We did have enough for a few small heads for each member, so a good way to use this amount is in a stir-fry with other veggies.  I also like it chop thinly in salads.  The whole thing can be eaten – leaf and stem.  Just cut off the very base.  Small brown spots on the stem are often only cosmetic and can be eaten.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked, Raw  When to use: Within 5 days.

Bonus Item – Farmer’s Choice!

STORAGE NOTE
The baby greens can be stored in the bags they come in.  You should eat them first, before the head lettuce which will hold up in the fridge for a longer period of time. In general, greens should be stored in an airtight plastic bag or container.  They “go bad” when they dehydrate, so never put them straight in your fridge.  If you find that they have gone “limp”, a tell-tale sigh of dehydration, you can try soaking them in a bowl of cold water for a period of time.  Often they will perk right back up again!

RECIPES

Basic Vinaigrette & Salad Instructions – Our go-to salad dressing.
Kale Salad with Lemon, Garlic & Parmesan My favorite all-time kale recipe!

  • Dee

    Great to kick off the season with so many greens! Think outside the salad box and use the Boston for wraps instead of bread, a lighter low carb option.