2014 Harvest CSA Share Week #17


 

THIS WEEK’S HARVEST 

 OG- certified organic          CNG- certified naturally grown

 

A Route Z Route
1# kohlrabi, River View Farm (OG) 1# carrots, Sunny Meadow Farm
Brussels sprout greens, Clarion River Organics (OG) kale, Clarion River Organics (OG)
salad turnips, Blue Goose Farm (CNG) cherry belle radishes, Nu Way Farm
beets, Hostetler’s Farm 2# slicing tomatoes, Matthews Family Farm
delicata squash or cauliflower, Weeping Willow Farm or River View Farm (OG) sweet dumpling squash, Nu Way Farm
1# tomatillos, Sunny Meadow Farm 1# tomatillos, Sunny Meadow Farm
1/2# shallots, Crighton’s Farm 2# gold or red potatoes, Hostetler’s Farm
1# green carmen peppers, Weeping Willow Farm green peppers, Matthews Family Farm
lettuce, Blue Goose Farm (CNG)  


kohlrabiKohlrabi

River View Farm

Store:  If greens are attached, remove and place bulbs and greens in separate plastic bags in the refrigerator.  Both parts are edible.

 

 

carrotscrop

Carrots

Sunny Meadow Farm

Store:  Keep carrots in a plastic bag in the refrigerator.

 

 

 

 


brusselsgreensBrussels Sprout Greens

Clarion River Organics

Store:  Keep greens in a plastic bag in the refrigerator.  Use them as you would use any greens such as chard or kale.

 Recipe:  Brussels Sprout Leaves with Cheesy Polenta and Crispy Fried Eggs

 

 

kale1

Kale

Clarion River Organics

Store:  Keep kale in a plastic bag in the refrigerator.  

Recipe:  Chickpea Kale Salad

 

 

hakurei-turnip

Salad Turnips

Blue Goose Farm

Store:   If greens are attached, remove and place bulbs and greens in separate plastic bags in the refrigerator.  Both parts are edible.

Recipe:   Miso Glazed Turnips & Kohlrabi Quinoa Salad

 


cherryBelleRadishCherry Belle Radishes

Nu Way Farm

Store:  If greens are attached, remove and place bulbs and greens in separate plastic bags in the refrigerator.  Both parts are edible.

Recipe:  Sauteed Radishes with Bacon 

 

 

 

beetsgreenscrop

Beets

Hostetler’s Farm

Store:  If the greens are attached, cut the greens from the roots and store in separate plastic bags in the refrigerator.  The greens are edible and delicious.

Recipe:  Baked Rosemary Beet Chips 

 

 

tomatoescrop

Slicing Tomatoes

Matthews Family Farm

Store:  Tomatoes store best at room temperature, not in the refrigerator.  If they aren’t fully ripe when you get them, allow them to ripen on a window sill or counter top.

 

 

 

delicatasquash

Delicata Squash

Weeping Willow Farm

Store:  Delicata squash do not need to be refrigerated.  Store them in a cool, dry place.  There is no need to peel delicata squash, the skin is thin and edible.

 

 

 

 

Sweet-Dumpling-Squash

Sweet Dumpling Squash

Nu Way Farm

Store:  Sweet dumpling squash do not need to be refrigerated.  Store them in a cool, dry place away from sunlight.  They can stay fresh up to 3 months.

Recipe:  Sweet Dumpling Squash Stuffed with Lemon-Herb Rice 

 

 


Multicolored CauliflowerCauliflower

River View Farm

Store:  Keep cauliflower loosely wrapped in plastic in the refrigerator.

 

 

 

tomatilloscropTomatillos

Sunny Meadow  Farm

Store:  Leave husks intact and store in the refrigerator.  Remove the husks and rinse tomatillos when you’re ready to use them.

Recipe:  White Bean + Tomatillo Soup 


 

Shallots

Crighton’s Farm

Store:  Keep shallots in a cool, dark, dry place with plenty of air circulation.

 

 

 

 

Gold or Red Potatoesgoldpotatoes

Hostetler’s Farm

Store:  Keep potatoes in a cool, dark, dry place with plenty of air circulation, away from onions, garlic or shallots.

 

 

 


greencarmencropGreen Carmen Peppers

Weeping Willow Farm

Store:  Store peppers in a plastic bag in the refrigerator for up to two weeks.

 

   

 

greenpeppers

Green Peppers

Matthews Family Farm

Store:  Store peppers in a plastic bag in the refrigerator for up to two weeks.

 

 

 


buttercrunchcropLettuce

Blue Goose Farm

Store:  Keep lettuce in a plastic bag in the refrigerator.  If the lettuce is wet place a couple of paper towels in the bag to absorb the moisture.

 

 

 

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