CSA #7

This week’s box was a little smaller than usual. The picture is the entire box contents (before splitting with friends). A lot of strawberries and some nice looking lettuce (that we had to chop in half) are the highlights! See below for the full list from Harmony Valley Farm.

  • Red or Gold Green Top Beets: See vegetable feature on the back of the newsletter
  • Broccoli: The stems, leaves, and florets are all great to cook with & eat.  If you are not using the whole plant at once, the stems and florets will last a couple more days than the leaves.
  • Napa Cabbage:  The first cabbage of the season.  Chiffonade and toss with carrot rounds, julienned kohlrabi, oil, and vinegar for a light refreshing side dish.
  • Kohlrabi: For a tasty quick snack, remove the leaves and reserve for a later use.  Cut the kohlrabi into bite-sized pieces, sprinkle with sea salt and black pepper, and enjoy. Check out last week’s newsletter for recipes & info!
  • Iceburg, Red Boston or Red leaf lettuce: Use the leaves as “bread” for chicken or egg salad sandwiches or even a burger.
  • Sugar Snap Peas: You can eat the whole pod raw or cooked.  When cooking, add to the dish after it is taken off the heat so the peas will keep that desired crunch.  Some varieties have a “string.”  Break off the top calyx and pull the string away from the side of the pea.
  • Strawberries:  Start your day off with a smile by making a strawberry yogurt smoothie.
  • Purple or White Scallions: Thinly slice and add to a pizza right before serving.
  • Spinach, Bagged or Bunched: This spinach planting was too thin to cut as baby leaf, but grew up nicely to full size, big enough to bunch.  Bunched spinach is heartier than baby spinach.  Sauté ginger, onions, and spinach with sesame oil and finish with a splash of soy sauce.
  • Red Komatsuna:  Excellent greens to add to a bodacious “CSA box salad” comprised of your lettuce, broccoli, scallions & shaved kohlrabi, with a strawberry vinaigrette!  Or lightly sauté and serve with chicken or tofu.