Farmshare CSA Week 2 6/30
Week of June 30th, Week 2 of CSA
What’s in this week’s share?
Veggies:
Greenhouse Tomatoes
Head Lettuce
1 bag Salad Greens
1 bunch Scallions
1 bunch Kale
1 bunch Chard
1 bunch Rhubarb
White Potatoes
1 bunch of Basil or Dill
Fruit:
More Strawberries!
Storage and Handling Tips
Tomatoes:
Keep unripe green tomatoes, stem side down, in a paper bag or in a cardboard box in a single layer. Place in a cool area until they turn red in color. Perfectly ripe tomatoes should be kept at room temperature on the counter away from sunlight. Make sure they’re in a single layer, not touching one another, and stem side up. Consume within a couple of days. Overripe tomatoes that are soft to touch with very red flesh are best kept in the fridge. The cold air will keep the tomatoes from ripening more, and they should last for another three days. Before eating refrigerated tomatoes, take them out of the fridge and let them come to room temperature. This will allow the fruit to develop some of the flavor it has lost due to refrigeration.
Swiss Chard:
Place chard in a plastic storage bag and wrap the bag tightly around the chard, squeezing out as much of the air from the bag as possible. Place in refrigerator where it will keep fresh for up to 5 days. If you have large batches of chard, you can blanch the leaves and then freeze them.
Our Favorite Recipes!
Ingredients
- 1 large bunch of fresh Swiss chard
- 2 Tbsp olive oil
- 1 clove garlic, sliced
- Pinch of dried crushed red pepper
- 1/4 teaspoon of whole coriander seeds (optional)
Prep the chard stalks and leaves: Rinse out the Swiss chard leaves thoroughly. Either tear or cut away the thick stalks from the leaves.
Cut the stalk pieces into 1-inch pieces. Chop the leaves into inch-wide strips. Keep the stalks and leaves separate.
Sauté garlic and crushed red pepper flakes: Heat the olive oil in a sauté pan on medium high heat. Add garlic slices, crushed red pepper, and coriander seeds (if using), and cook for about 30 seconds, or until the garlic is fragrant.
Add Swiss chard stalks: Add the chopped Swiss chard stalks. Lower the heat to low, cover and cook for 3 to 4 minutes.
Add the chopped leaves: Add the chopped chard leaves, toss with the oil and garlic in the pan. Cover and cook for 3 to 4 more minutes. Turn the leaves and the stalks over in the pan.
If the chard still needs a bit more cooking (remove a piece and taste it), cover and cook a few more minutes.
Serve immediately.
Potato Salad with Lemon Tahini & Dill Dressing
Ingredients
For the salad:
- 2 pounds potatoes, cut into large bite-sized pieces
- Kosher salt
- 1/2 cup fresh dill, minced
- 1/2 cup capers
- 1 bunch of green onions, white and light green parts minced
For the dressing:
- 1 teaspoon fresh lemon zest
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1 1/2 teaspoons Dijon-style mustard
- 2 cloves garlic, minced
- 1 1/2 tablespoons tahini
- 1/2 cup extra virgin olive oil, plus additional to thin dressing if necessary
- 1/8 teaspoon crushed red pepper flakes
- Salt and pepper to taste
Part of the fun of being a member of a CSA is collaborating with your community, so always feel free to post cooking suggestions or feedback on recipes that we post, or favorite recipes of your own that you’d like to share!
Each and every week we do our absolute best to get to you the veggies we include in this newsletter so you can plan your week accordingly. Despite all our best plans and intentions, share contents are subject to last minute changes due to weather, field conditions and random acts of mischief by our beloved Mother Nature. This means some weeks that half and full share compositions might not be identical and we will make up where applicable.
See you on the farm or on the road!
Cheers,
The FarmShare Team
