Summer CSA Week #4


THIS WEEK’S HARVEST

This is the Fourth Week of the Summer CSA!  This is an EVEN week pick up – please click here to check your pick up schedule.

Small Share Standard Share
Escarole – Gid’s Produce Red Beets – Riverbend Acres
Kale (mixed varieties) – Kistaco Farm Spinach – Riverbend Acres
Garlic Scapes – Riverbend Acres Lacinato Kale– Clarion River Organics
Green Zucchini – Clarion River Organics Green Zucchini – Clarion River Organics
Green Butterhead Lettuce – Clarion River Organics Green Butterhead Lettuce – Clarion River Organics
Green Onions- Clarion River Organics Fennel – Penns Corner Farm Alliance
Strawberries – Triple 1 Farm Strawberries – Triple 1 Farm
Garlic Scapes – Blue Goose Farm

All shares this week are Gluten Free and Vegan

Cheese Shares will receive Homesteader Mozzarella Style Cheese from Pasture Maid Creamery

Egg Shares will receive eggs from Jarosinski Farms, Crighton Farm, and Keim Farm


Escarole

Grower: Gid’s Produce

Store: Store unwashed with a dampened paper towel in a perforated plastic bag and refrigerate. By changing the towel occasionally and keeping it damp, you’ll be able to store the greens for up to a week. Freezing: Greens freeze well. Wash, then blanch for 3 minutes, drain and plunge into ice water

Recipe: Sauteed Escarole with Garlic & Parmesan, Chickpeas with Escarole & Carmelized Onions, Spaghetti with Pancetta & Escarole

 

Spinach

Grower: Riverbend Acres

Store: Rinse and dry the leaves before refrigerating. Line a plastic storage container with paper towels. Dump in the leaves in an even layer on top, add more leaves and cover until the box is full but not jam packed.

Recipe: Spinach, Zucchini & Coconut SoupQuinoa Spinach Power Salad, Garlic Sauteed Spinach

 

Red Beets

Grower: Riverbend Acres

Store: Store the leaves in a separate plastic bag and use within two days. The root bulbs should also be bagged and can be stored in the refrigerator crisper drawer 7 to 10 days.

Recipe: Sauteed Beets & Greens, Roasted Beet & Apple Salad, Coco Beet Chocolate Chip Muffins 

 

 

Fennel

Grower: Clarion River Organics

Store: Similar to carrots, if you’re storing fennel in the fridge, you’ll want to separate the stalks from the bulb and store the two parts separately in plastic bags. For a non-plastic option, try storing fennel upright in a cup of water on the counter. Here is a tutorial on how to cut fennel!

Recipe: Fennel Apple Salad, Tuscan Braised Fennel,  Pasta with Roasted Fennel and Lemon

 

Green Zucchini

Grower: Clarion River Organics

Store: To store zucchini in the fridge, keep the squash whole, dry and unwashed. Store them in a plastic or paper bag with one end open to encourage air circulation, and pop them in the refrigerator crisper drawer.

Recipe:  Tex-Mex Chicken & Zucchini, Zucchini Noodles with Avocado Sauce, Vegan Zucchini Meatballs

 

Kale (members will receive lacinato, red russian, red curly, or green curly kale)

Grower: Clarion River Organics/Kistaco Farm

Store: Wrap the bunch of kale in a layer of paper towels, and store in a  plastic bag in the refrigerator crisper drawer.

Recipe: Lacinato Kale Salad, Red Russian Kale ChipsRoasted Garlic and Kale Hummus

 

 

Garlic Scapes

Grower: Riverbend Acres/Blue Goose Farm

Store: Store bok choy in a plastic bag in the crisper section of your refrigerator for up to a week. Wash immediately before serving.

Recipes: Garlic Scape Pesto, Shrimp & Garlic Scape Scampi, Garlic Scape & Cheddar Biscuits

 

 

Green Butterhead Lettuce

Grower: Clarion River Organics

Store: Leave the heads intact and unwashed until you use them. Then, place them in the crisper drawer in your fridge with some paper towels.They’ll absorb any excess moisture, so your lettuce doesn’t spoil prematurely. Lettuce bruises easily, so be careful not to shove other foods up against it. Using a storage container is better than a bag, which can end up squished against other items.

Recipes: Mexican Quinoa Lettuce Wraps, Butterhead Salad, Butterhead, Blueberry & Corn Salad

 

Green Onions

Grower: Blue Goose Farm

Store: Wrap in a damp paper towel, cover with plastic and store them in the vegetable crisper.

Recipes: Cheddar & Green Onion Cornbread Muffins, Afghani Bolani (potato, green onion, and cilantro stuffed flatbread)

 

 

 

Strawberries

Grower: Triple 1 Farm

Store: Strawberries are extremely perishable, use quickly!  Arrange the berries (without washing or removing the stems) on a paper towel-lined tray and cover with plastic wrap; then refrigerate. Before eating or using them, wash the berries under cool water and then remove stems

Recipes: Strawberry Dole Whip, Strawberry, Avocado, & Spinach Salad, Strawberry Salsa

 

 

 

 

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