THIS WEEK’S HARVEST
This is for the September 20th CSA, which is an odd week share
|Red Potatoes – Blue Goose Farm|
|Brussels Sprout Greens – Clarion River Organics|
|Red Onions – Clarion River Organics|
|Eggplant, mixed varieties – Crighton|
|Sugar Cube Melons – Gid’s Produce|
|Gala Apples– Kistaco Farm|
|Shishito Peppers – Matthews Farm|
|Arugula – Nu Way Farm|
|Sweet Potatoes – Riverbend Acres|
|Cabbage– Weeping Willow Farm|
Egg shares will receive eggs from Keim Farm
Cheese shares will receive chevre from River View Dairy
**This week’s shares are Vegan and Gluten Free
Grower: Blue Goose Farm
Store: Clean red potatoes before storing them; this may mean brushing off soil or washing them. If you’re washing the potatoes, let them dry before putting them in storage. Whole raw red potatoes need to be kept in a cool, dark, humid environment.
Brussels Sprouts Greens
Grower: Clarion River Organics
Store: Keep unwashed Brussels sprouts greens stored in a perforated plastic bag in the vegetable compartment of the refrigerator. They can be kept for three to four days. Cooked greens will keep for three days refrigerated.
Grower: Clarion River Organics
Store: Dry bulb onions should be kept in a cool, dry, well ventilated place. Do not store whole onions in plastic bags. Lack of air movement will reduce their storage life. Sweet onions have a higher water content than storage onions, making them more susceptible to bruising, and a shorter shelf life than storage varieties. One way to extend the shelf life of a sweet or high water content onion is to wrap each one in paper towels or newspaper and place them in the refrigerator to keep them cool and dry.
Eggplant, Beatrice, Calliope, or Italian
Grower: Crighton 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.
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!
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.
Grower: Matthews Farm
Store: Store Shishito Peppers in the fridge, unwrapped for about 2 weeks.
Grower: Nu Way Farm
Store: Arugula is highly perishable and does not keep well if not properly stored. Before putting in the refrigerator, wrap a damp paper towel around the roots and place the bunch in a perforated plastic bag; or gently wrap the whole thing in a wet clean tea towel.
Grower: Riverbend Acres
Store: Avoid storing sweet potatoes in the refrigerator, which will produce a hard center and unpleasant taste. Instead, store your sweet potatoes in a cool, dry, well ventilated container. For best results, store them in a basement or root cellar away from strong heat sources. Your sweet potatoes can store for up to two weeks if stored properly.
Grower: Weeping Willow
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.