Week 16 Summer CSA Preview


THIS WEEK’S HARVEST

This is for the September 13th CSA, which is an even week share

Butternut Squash  Blue Goose Farm
Carrots  Clarion River Organics
Cipollini Onions – Crighton Farm
Bosc Pears* – Dawson’s Orchards
Canary Melons – Gid’s Produce
Sun Tan Bell Peppers** Gid’s Produce
Honeycrisp Apples* – Kistaco Farm
Italian Eggplant – Matthews Farm
Lettuce (Bibb or Red Leaf) – Nu Way
Carmen Peppers** – Weeping Willow Farm
Zucchini – Weeping Willow Farm

*Members will receive either Bosc Pears or Honeycrisp Apples

**Members will receive either Sun Tan Bell Peppers or Carmen Peppers

Egg shares will receive eggs from Keim Farm

Cheese shares will receive Buttercup raw milk cheese from Hidden Hills Dairy

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

 

 


Butternut Squash

Grower: Blue Goose Farm

Store:  You’ll see best storage results when you stash squash in a cool, dry spot. For most winter squash, store at 50º to 55º F with relative humidity of 60 to 70 percent.  Butternut squash can keep up to 13 weeks when stored.  If you cut up your butternut squash you can store it in the refrigerator in a closed container for 4 days, or you can freeze cut butternut squash and it will stay good for 6-12 months.

Recipe: Cinnamon Roasted Butternut Squash, Curry Roasted Butternut Squash and Chickpeas, Butternut Squash Risotto 

 

Carrots

Grower: Clarion River Organics

Store: Once the greens are trimmed off, all you have to do to keep the carrots crisp and fresh is put them in a container of water and store in the refrigerator! Whole carrots stay nice and crunchy in their cold water bath.

Recipe: Shredded Carrot Fritters, Roasted Carrots with Carrot Top Pesto, Curried Carrots with Pecans

 

Cipollini Onions

Grower: Crighton Farm

Store: Cipollinis are about the size of a golf ball with a slightly flattened appearance. They’re thin-skinned and have translucent white flesh with more residual sugar than your average yellow or white onion.  Store in a cool, dark, dry location.  Stored properly, onions should last in your pantry from 10 days to 2 weeks.

Recipe: Roasted Cipollini Onions, Balsamic Cipollini Onions, Caramelized Cipollini Onions 

 

Bosc Pears

Grower: Dawson’s Orchards

Store:Unlike other fruits, pears ripen from the inside out so by the time they are soft on the outside, the inside flesh may be overripe and mealy.  Ripe pears should be stored in a refrigerator set at 35 to 45 degrees.  Leave unripe pears at room temperature in order to induce ripening.  To speed up the ripening process, place pears in a brown paper bag. This traps ethylene (a naturally occurring gas) which pears produce as they ripen.  You can also place pears next to bananas or avocados in order to ripen them. Just like pears, both fruits naturally release ethylene as they ripen.

Recipe: Honey Roasted Bosc Pears, Pear Crisp

 

Canary Melons

Grower: Gid’s Produce 

The Canary melon is oval-shaped, with a smooth skin. When the melon is ripe, its hard rind turns bright yellow, it develops a corrugated look and a slightly waxy feel and its flesh will be pale ivory in color. The texture of the flesh is notably succulent, almost wet and semi firm, similar to a ripe pear. Within the flesh, the fruit bears a dry salmon-orange seed cavity. The melon possesses flavors both tangy and mildly sweet. Its aromatics linger with nuances of banana and pineapple and a slightly musky finish.

Recipe: Melon and Greens Salad, Canary Melon and Cilantro Salad

 

Peppers – Carmen Peppers and Bell Peppers

Grower: Weeping Willow and Gid’s Produce

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: Roasted Peppers with Herbs, Pasta with PeppersGrilled Eggplant and Carmen Pepper Pizza

 

Honeycrisp Apples

Grower: Kistaco Farm

Store: 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: Honeycrisp Apple Crisp, Baked Honeycrisp Apples, Cinnamon Honeycrisp Apple Chips

 

Italian Eggplant

Grower: Matthews Farm

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

 

 

 

Lettuce

Grower: Nu Way 

Store: Store lettuce unwashed in a loosely closed plastic bag in the refrigerator. It should keep for 2 to 3 days. If you wash the leaves, dry them thoroughly, and refrigerate in a tightly sealed plastic bag, lettuce will last for about a week.

Recipe: Easy Garden Salad

 

 

Zucchini

Grower: Weeping Willow

Store: Store freshly picked, unwashed zucchini in a plastic bag in the refrigerator for up to one week. The bag should be perforated or loosely tied, not sealed tightly. Do not cut the zucchini until you are ready to use it or freeze it.

Recipes: Baked Parmesan Zucchini, Stuffed Zucchini

 

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