CSA 2018 – WEEK #3
June 11, 2018
What a beautiful stretch of weather coming up! The crops are loving the sunshine and warmth and so are we! We look forward to welcoming many of you to the farm this coming Saturday for U-Pick strawberries, a farm tour and cooking class! We’re open this Friday for all members and this Saturday for Group B members. You can find all the details here…
THIS WEEK IN THE SHARES…
Arugula – We’re harvesting this planting of arugula at mid-leaf size, large enough to bunch. I find that the leaf structure at this stage holds up much better in salads and even slightly wilts when combined with warm ingredients.
Storage: In airtight storage in the refrigerator. Uses: Raw in salad or cooked/wilted When to use: Within 3 days.
Red Radishes – Radishes are no longer just for salads! They are delicious roasted, in soup, sliced thinly and drizzled with dressing, eaten raw with butter and salt, in a stir-fry and more…
Storage: In airtight storage in the refrigerator. Separate the roots from the greens. Uses:Raw or cooked. When to use: Within a week.
Mustard Mix – This second planting is close to perfection! We heard how much you love it! 🙂
Storage: In airtight storage in the refrigerator. Uses: Raw in salad. When to use:Within 5 days.
Red Boston (Butter) Lettuce – This variety is around for another week or so and then not again until the fall. It only grows well during the cooler weeks of the season.
Storage: In airtight storage in the refrigerator. Uses: Raw in a salad. When to use:Within a week
Toscano Kale – Also known as “dinosaur kale”, this variety has sturdy leaves, making it perfect for pasta dishes, soups and stews and kale chips!
Storage: In airtight storage in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups), Steamed, Smoothies or Juiced. When to use: Within a week.
Cilantro – A flavor powerhouse and key ingredient in guacamole and many salsas. Also wonderful in salads, soups, pesto and more! Some people love it, others not so much….but it’s extremely healthy and I have found that the pesto recipe below pleases most palates, even the ones who claim to not like it.
Storage: In airtight storage in the refrigerator OR in a glass of water (like a bouquet) in the fridge. Uses: Raw/Cooked. When to use: Within 5 days.
Arugula Salad with Olive Oil, Lemon & Parmesan
Grilled Halloumi with Lime & Caper Vinaigrette – I serve this over a bed of cilantro!
Lentil & Arugula Salad
QUICK NO-RECIPE IDEAS
Cilantro Cocktails or Mocktails!