What’s in the Box 7/5/16

Click on an item below to see a photo and get cooking tips & recipes.
PROGRAM NOTE: The fruit farmer at Briermere Farms has notified us that the start date of the Fruit Share will be the week of August 8th and run for 15 consecutive weeks.  Please mark your calendars accordingly!  We’ll be sending out more reminders as we get closer to the start date.

Happy Fourth of July!  We have an amazing share for everyone this week.  And you’ll notice…no lettuce!  Last week’s second head of romaine was supposed to be in this week’s share, but it grew too quickly and we didn’t want to chance it going to flower by saving it for this week.  So we’ll skip a week of salad greens, but we’ll be back to them again shortly.  In the meantime, there are plenty wonderful veggies to keep you busy cooking and eating!
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Red Beets – This is one of my favorite two-for-one veggies.  Beets are so incredibly versatile – grated raw in salads, roasted or boiled and sliced in salads or simply dressed with olive oil and salt.  They can even be made into beet brownies and chocolate beet cakes!  (Google it…)  My favorite way to prep them is to boil them until tender.  After they’ve cooled,  you can easily slip off the skins.  I make a simple vinaigrette with olive oil, balsamic vinegar and salt & pepper.  Sometimes I add toasted walnuts and fresh herbs and maybe even a little goat cheese…  AND the beet tops are the most delicious, melt-in-your-mouth tender greens you can get.  I love them sauteed with my eggs for breakfast.  They saute or steam up very quickly, so make sure you don’t overcook them!  And…STORE THE TOPS & THE ROOTS SEPARATELY! See below…
Storage: Remove the tops and store the tops and roots separately in an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked  When to use: Within 5-10 days.

Carrots – I don’t think anyone needs advice on eating and enjoying these beauties!  Carrots are not easy to grow, but they are so delicious that we keep on trying…  CSA members have suggested various ways to use the tops over the years, but honestly, they’re just not my thing.  If you’d like, try Googling around for some ideas to use them, or toss them in the compost like me.  Pet bunnies, goats and chickens love them too…
STORE THE TOPS & THE ROOTS SEPARATELY! See below…
Storage: Remove the tops and if using the tops, store them separately.  Store the roots in an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked  When to use: Within 5-10 days.

Basil – This is our first planting of basil for the season.  Try the basil pesto recipe below and toss with pasta for a perfect summer dinner.
Storage: In an airtight (plastic) bag in the refrigerator OR standing up in a glass of water (bouquet style) in the fridge. Uses: Raw  When to use: Within 3 days.

Scallions – I love scallions in the summer to toss in all types of salads and even to throw on the grill! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked  When to use: Within 5 days.

Purple Kohlrabi – A beautiful purple variety of kohlrabi.  This is an easy appetizer when sliced thinly and sprinkled with olive oil and salt… or try the recipe for kohlrabi salad below.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked  When to use: Within 5 days.

Radicchio – How are you enjoying your chicory salads?  I can’t get through a day without one for lunch or dinner.  If you need a break from eating this raw, try it grilled! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked  When to Use: Within 5 days

Zucchini/Summer Squash – (2-3 pieces depending on size)
My mother taught me to cube up the zucchini and summer squash and steam it together with a sliced-up onion.  When tender, toss everything together in a bowl with butter and salt & pepper.  Scatter with some ribbons of basil if you’d like… I made this for dinner last night and it was a hit!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, BakedWhen to use: Within 5 days. 

Kohlrabi Salad
Roasted Beet Salad with Mint – Tori Avey
Raw Beet Salad – Mark Bittman
Creamy Pasta with Zucchini, Almonds & Basil
Patti’s Fresh Basil Pesto – a family favorite!
Grilled Scallions

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

Click here for maps & directions to the markets.