Main Season 2017 CSA – Week # 6 – Distribution for 07/11/17

CSA 2017 – WEEK #6

July 3, 2017

(No delivery this week to Forest Hills, Hunters Point or Douglaston)

Happy 4th of July! This week’s harvest brings some more exciting summer crops including basil, beets and the return of the mustard mix!

I hope you all have a happy and safe holiday and enjoy this week’s amazing harvest!

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.)


Beets – We seeded these beets directly into the soil in April and they’re finally ready to harvest for you this week!  Don’t forget to separate the green tops from the roots and eat them both!  Boil the beet roots until tender with the skins on.  Once cooked, the skins slip off easily and you can slice up the beets and drizzle with olive oil, vinegar, fresh herbs and salt & pepper for a simple salad.  Beets pair well with citrus, toasted walnuts and soft cheeses (like goat cheese).  The beet greens can be gently sautéed with butter or olive oil and simply seasoned with salt & pepper.
Storage: Beets and greens separately in an airtight (plastic) bag in the refrigerator.  Uses: Raw, Cooked When to use: Within 5 days.

Mustard Greens Salad Mix – Back by popular demand!  See?  You ask for it and your farmer listens!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a a salad. When to use: Within 5 days.

Green Kohlrabi – Quite possibly the most versatile vegetable we grow.  Slaw, sliced in salads, sprinkled with salt, eaten like an apple, braised, roasted, grilled, in soups….am I leaving anything out?  Just remember that it needs to be peeled!
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw, Cooked.  When to use: Within a week.

Green Kale – It’s the healthiest vegetable on the planet, which is why we grow lots of it.  Food is medicine, and this is the best medicine you can eat.  So eat up!  Smoothies, kale chips, steamed and served over pasta with chickpeas…
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw, Cooked.  When to use: Within a week.

Basil – Unless you have a killer basil recipe that you just can’t wait to make, I recommend whipping up an amazing batch of pesto and enjoying this delicious basil in all of its glory!  Nothing says summer to me like pasta (or zoodles) and pesto…
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw or cooked. When to use: Within 3 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.

Zucchini – Yellow & Green! – I’ve been slicing and grilling these delicious zukes all week long…  I’m guessing that a lot of you are going to make zoodles and pesto!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within a week


Fresh Pesto
Kohlrabi Slaw with Cilantro & Lime
Simple Braised Kohlrabi
Kale & Chickpea Soup
Grilled Zucchini with Lemon Salt
Beet & Quinoa Salad
Balsamic Roasted Beet Salad

Tons more recipes, cooking tips and photos from fellow CSA members on our

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