What’s in the Box 10/11/16

CSA Week #20 – October 11-14
We have a fantastic share this week!  When the weather turns chilly, the kitchen calls me in…

Arugula – Baby arugula for everyone this week!  The leaves are extremely tender, so please wash gently and dress lightly so the flavor can shine!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 5 days. 

Fennel – Back again for our fall harvest, fennel has a distinct flavor that mellows and practically disappears when cooked.  It’s my favorite secret ingredient in soup – including tonight’s white bean and vegetable soup that the family can’t get enough of…  Here’s how to prep fennel.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

Parsley – A must in soups, or try parsley pesto.  My mom told me that you can pull off the leaves and place them directly in a ziplock bag in the freezer.  This way, you can just pull out a handful of frozen leaves and throw them in your soups to brighten up flavors all winter.  Genius!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week or FREEZE.

Onions – Bring them on!  I’m using up onions like crazy in all my fall soups!
Storage: In a dry, dark and cool place. Uses: Cooked When to use: Within a month.

Butternut Squash – One more week, and probably the last of the squash for the season.  These butternuts should keep pretty well on your counter, but I usually bake them up in batches and scrape the flesh into ziplock bags to store in the freezer.  Pull them out for soups and purees all winter long.
Storage: Winter squash should be stored at room temperature – and dry. Keep in paper bags or baskets out of direct sunlight and they will up to a month. Uses: Cooked  When to use: Within a month.

Sweet Potatoes – The kids can’t get enough of these!  You may notice some cosmetic skin damage – see photo below.  The flesh inside is perfect, so just peel it off!
Storage: In a dry, dark and cool (NOT COLD) place – 55F-65F. Uses: Cooked When to use: Within 2 weeks.

Green Kale – Try this type steamed and then seasoned with fresh crushed garlic, red pepper flakes, olive oil and umeboshi (ume plum) vinegar OR in place of the umeboshi, lemon juice & salt.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

Lettuce – Either Red Boston or Red Batavian variety this week.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 5 days. 

FRUIT SHARE – Mixed bag of Bosc Pears, Empire & Red Delicious Apples

Recipes

Roasted Fennel with Parmesan
Hate Fennel?  Try one of these 13 delicious recipes!
Baked Sweet Potato Falafels with cumin &
Thyme roasted Sweet Potatoes

Another Parsley Pesto

Bon appetit! xoMaggie
Please note this cosmetic skin damage that you may find on your sweet potatoes.  Nothing bums out your farmers more than damage to crops that we work so hard to grow.  Luckily (and we’re always looking for that silver lining), the damage seems to be just on the surface of the skin, and as you can see, the inside is perfect!

At the Farmers’ Market

As a separate program from our CSA, we grow produce for 3 farmers’ markets on Long Island.  Our CSA members are often our best customers at the market, so please stop by and say “hello”!

Islip – Saturdays 7am-12am
Port Washington – Saturdays 8am-12pm
Huntington – Sundays 7am-12pm