Summer CSA Week 15 Preview


THIS WEEK’S HARVEST

This is for the September 6th CSA, which is an odd week share

Cabbage  Blue Goose Farm
Juliette Tomatoes*  Blue Goose Farm
Sweet Onions – Crighton Farm
Eggplant – Clarion River Organics
Herbs – Crighton/Gid’s Produce/Pucker Brush
Sugar Cube Melons** Gid’s Produce
Gala Apples** – Kistaco
Peppers*** – Kistaco/Matthews Farm
Sun Sugar Cherry Tomatoes* – Nu Way
Turnip Greens – Nu Way
Cucumbers – Weeping Willow Farm
Zucchini – Weeping Willow Farm

*Members will receive either Juliette Tomatoes from Blue Goose or Sun Sugar Cherry Tomatoes from Nu Way

**Members will receive either Sugar Cube Melons from Gid’s Produce or Gala Apples from Kistaco

***Members will receive either a sweet and hot pepper medley from Kistaco or Hot Banana Peppers from Matthews Farm

Egg shares will receive eggs from Jarosinski Farm

**This week’s shares are Vegan and Gluten Free

 

 


Italian Eggplant

Grower: Clarion River Organics

Store:  Keep eggplant in a cool spot, away from direct sunlight, and use it as soon as possible after harvesting or buying. You can place it in a vented bowl, but avoid sealing it in a plastic bag, which can increase decay.  Eggplant is highly sensitive to ethylene, a natural gas that causes certain foods to ripen (and eventually spoil) very quickly. So it’s best to keep eggplant stored separately from bananas, tomatoes, and melons, which are all high ethylene producers.

Recipe: Italian Style Eggplant Parmesan, Stuffed Italian Eggplant, Baba Ganoush

Cabbage

Grower: Blue Goose Farm

Store: Keep it wrapped. Wrapping cabbage in plastic and storing it in the crisper section of your refrigerator limits its exposure to air flow, and thus reduces respiration and slows down spoilage. Just as importantly, plastic wrap keeps external moisture out, preventing mold and rot, while helping the cabbage to maintain its internal (cellular) moisture—without which, the cabbage leaves lose their firmness and begin to wilt.

Recipe: Sauteed Green Cabbage, Green Cabbage Apple Salad, Cabbage Rolls

Parsley and other Herbs

Grower: Crighton Farm, Gid’s Produce, Pucker Brush Farm

Store hardy herbs by arranging them lengthwise in a single layer on a slightly damp paper towel, rolling them up like a jelly roll, then transferring the bundle to a plastic zipper-lock bag or wrapping it in plastic wrap. Store in the refrigerator. Store tender herbs by snipping off the bases of the stems and removing any discolored or wilted leaves. Transfer them to a large Mason jar with an inch of water in the bottom. Seal the jar with the lid (if it fits), or cover the top of the jar with an overturned plastic bag sealed with a rubber band. Store in the refrigerator.

Recipe: 6 Great Parsley Recipes

 

Sweet Onions

Grower: Crighton Farm

Store: Sweet onions have a shorter shelf life than common varieties due to a higher water and sugar content. Thus, it’s important to store them properly. Ideally, sweet onions should be stored in a cool, dark, dry location and spread out for optimum air circulation. Most growers suggest placing onions in a clean pair of pantyhose, with knots tied in between each onion, then hung in a cool, dry place. Just snip off below each knot when you need one.  Stored properly, sweet onions should last in your pantry about ten days to two weeks.

Recipe: Roasted Balsamic Sweet Onions, Grilled Sweet Onions, Sweet Onion Soup

 

Gala Apples

Grower: Kistaco 

Store: Galas, like all other apples, should be stored as cold as possible. Keep them in the bottom drawer of the refrigerator. A perforated plastic bag works best, as it allows some of the moisture to escape while keeping the apples crisp.

Recipe: Apple Crisp, Chopped Apple Salad

 

Peppers

Grower: Kistaco and Matthews Farm

Store: Store the peppers in a tightly sealed plastic bag on the top shelf of the fridge (peppers store the best at between 45°F and 55°F). You can also freeze almost any kind of pepper for as long as a year; just seal them snugly in plastic bags. Frozen peppers will retain their flavor and heat, though their crunchy texture will be lost—not a problem in the case of chiles destined for cooked dishes and salsas.

Recipe: Preserved Pepper Rings, Buffalo Chicken Banana PeppersStuffed Hot Peppers,

 

Turnip Greens

Grower: Nu Way Farm

Store: Refrigerate in plastic bag; do not wash until ready to use. To freeze: (1) Wash greensthoroughly and cut off woody stems; (2) Blanch (plunge into boiling water) for two minutes and chill quickly in ice cold water; (3) Drain off excess moisture, package in airtight containers or freezer bags and freeze immediately.

Recipe: Southern Turnip Greens, Turnip Greens Tart

 

Juliette/Sun Sugar Cherry Tomatoes

Grower: Blue Goose/Nu Way Farm

Store: Store tomatoes that aren’t quite ripe at room temperature, with the stem side down.  If you have a cool spot in your home, like a wine cellar or root cellar, with temperatures in the 55° F to 70° F range, store fully ripe tomatoes there. They’ll keep well for a day or two.

Recipe: Roasted Juliette Tomatoes, Pasta with Sun Gold Tomatoes, Oven Roasted Tomato Sauce

 

Sugar Cube Melon

Grower: Gid’s Produce 

Store: Refrigerate ripe melons, but do not freeze. It is best not to cut a melon until you are ready to eat it. If you need to return cut melon to the refrigerator, do not remove the seeds from the remaining sections as they keep the flesh from drying out.  Sugar Cube Melons are similar to cantaloupe, but they are smaller and quite a bit sweeter.  They are best enjoyed fresh!

 

 

Cucumber

Grower: Weeping Willow

Store: Make sure your cucumbers are thoroughly dry before you store them: excess water on the surface encourages spoiling. Once they’re dry, wrap them in a clean dish towel or paper towel—this will help keep any condensation or humidity at bay when you store them, which helps prevent sogginess, mold, and overall deterioration.  Keep cucumbers in your fridge, but not the coldest part of your fridge, the crisper drawer is best.

Recipes: Crisp and Crunchy Chicken Salad, Bread and Butter Pickles

 

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