Winter Season 2017-2018 CSA – Week # 4 – Distribution for 03/06/18

WINTER CSA – WEEK #4

March 5, 2018

This is the final delivery of our 2017-2018 Winter CSA!  The transition from winter to spring happens this week as the first seeds of the coming season germinate in our greenhouses and we distribute the last of our root veggies to you!  This week’s final delivery is especially colorful!  Enjoy!

JOIN THE 2018 CSA — Are you joining us for our full season CSA?  Long Island sites are filling up quickly, so please be sure to sign up!  If you are a member at one of our Queens sites, please contact your core group to inquire about signing up for the coming season.  We hope to see you again in May/June!

A note on storage — Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Sweet potatoes don’t like to be cold, so a cool spot is best.  The other root vegetables should be stored separately from the cabbage, but they can be stored together, also in airtight bags in the fridge.  What do I mean by airtight?  Ziplocks are good, as are regular plastic bags that are closed/sealed well at the top.  The idea is to lock in the moisture so that the veggies stay fresh and don’t turn soft and limp.  Some members prefer glass containers to plastic bags – which is fine too, but just make sure that the lid seals properly.  The potatoes should be stored in a cool (not cold), DARK place.  Enjoy!

WHAT’S IN THE SHARE?

Carrots –  Sweet and juicy.  This variety grows well in the cold fall and stores well as long as you keep the moisture in.  (See storage tips above.)  You do not need to peel these.  Just scrub the skin with a vegetable brush.  If you’re used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don’t want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Rainbow Carrots –  Orange, Yellow and Purple carrot varieties in a special mix.  Note: The purple carrot will hold its color when cooked and often color other items in the same dish, so be careful.  I made chicken soup with them last week and the kids thought it was funny eating purple soup with purple rice and purple chicken!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Rutabaga – This root vegetable is particularly delicious made into “fries”.  It also makes a great mash.  Super nutritious and delicious alongside any main course!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Potatoes – The varieties are mixed on these potatoes.  Just remember this good rule of thumb…Rough skin?  Best for mashed or baked.  Smooth skin?  Best for roasting.  When in doubt, use them for whatever recipe you want.  They’ll do fine!
Storage: In an cool (not cold) DARK place. Uses: Cooked. When to use: Within 3 weeks.

Red Beets – I eat a lot of beets. Pickled, juiced, roasted, sliced in salads.  They bring wonderful color and flavor to our winter kitchen!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Chioggia Beets – These are in a separate bag.  They have that special candy cane red and white stripe inside when you slice them horizontally.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Sweet Potatoes – I wash the skin and stick these in a baking dish  in a 350F oven until soft.  The easiest veg to prepare EVER!
Storage: In a cool, but not cold spot. Uses: Cooked. When to use: Within 2 weeks.

Celery Root – Quite possibly the ugliest veg on earth.  Just peel off the skin with a sharp paring knife and you’ll be left with a white-fleshed veg that has the earthy flavor of celery with great texture for pureed soups or added chopped in soups or roasts.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Scarlet Turnip – These are the bright red turnips in the box.  Cook just like a rutabaga.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 2 weeks.

BRIERMERE FARM APPLE SHARE – Pink Lady, Granny Smith

RECIPES!

Sauteed Brown Butter Garlic Rainbow Carrots
Roasted Chioggia Beets with Feta (use chioggia & red beets)
Baking the perfect Sweet Potato 
Roasted Celeriac with Walnuts & Thyme
Mashed Rutabaga

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