Main Season 2017 CSA – Week # 4 – Distribution for 06/20/17

CSA 2017 – WEEK #4

June 19, 2017

Welcome to the fourth week of the season!  This week we celebrate the summer solstice and the first harvests of our hot weather loving crops.  Greens continue to come in at this time of year, but we’re now harvesting more “summer” produce like napa cabbage and kohlrabi.  The next few weeks will bring member favorites like fennel and green onions.  There’s always something new just around the corner…

Hope you all have a great week!  xo Maggie

GOT TIPS? Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It’s a private group.)

THIS WEEK IN THE SHARES…

Napa Cabbage – Napa Cabbage is a mild-tasting Chinese cabbage that differs from a more common red or green cabbage in it’s elongated shape, ruffled leaves, and wide white stems. Napa Cabbage is high in Vitamins A and C, as wells as potassium and calcium.  Napa cabbage is great raw, in Asian slaws and commonly used in kimchi, an Asian fermented dish.  If you don’t think you don’t like cabbage, try this in a salad.  I think you’ll love it!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within 5 days.

Purple Kohlrabi – A member of the cabbage family, this funny looking veg needs to be peeled.  Inside it’s crunchy and delicious raw in a salad or slaw, or cooked in stir fries and soups.  Very versatile!
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw or cooked. When to use: Within 5 days.

Cilantro –  This herb adds wonderful flavor to soups, salads and sauces!  Too much cilantro to use right now?  Freeze it!
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw When to use: Within 3 days.

Spinach –  This is the next planting, so it is extremely tender.  Best eaten raw in a salad.
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw is best, or gently wilted.  When to use: Within 3 days.

Bok Choi –  Both the stalk and the leaves can be eaten raw, or cooked. Whether they’re stir-fried, gently steamed or added to soup, Bok Choi is easy to prepare and a nutritious addition to meals. Separate the leaves from the stalks, as the thicker stalks take longer to cook. Rinse well and drain, then shred or cut across the leaves, and cut stalks into small slices along the diagonal, saute with a small amount of water or chicken stock.
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw or cooked. When to use: Within 5 days.

Green Romaine Lettuce – The Romaine lettuce loves the hot weather.  It’s crunchy and holds up well to heavier dressings and toppings.  Perfect for Caesar salads.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Toscano OR Red Kale –  Perhaps the most nutrient dense and versatile green?  Yes! This one is great for kale chips, soups, thrown in smoothies, anything and everything!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within a week

RECIPES

Braised Kohlrabi
Napa Cabbage Salad with Cilantro
Sauteed Baby Bok Choi

Tons more recipes, cooking tips and photos from fellow CSA members on our
FACEBOOK CSA MEMBERS PAGE!

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