We are back! Huzzah!
I am so excited to be starting a new season of CSA. The next 20 weeks will be delicious. :-)
Each week here on the blog I introduce the new produce and some of my favorite ways to prepare them and how to best clean and store the produce.
Strawberries need no instructions. rinse and eat!
If you want your greens to stay fresh and crisp, it is very important to take time to clean and store them well. Here is a link to specific instructions on how to prep your greens ( romaine, bok choy, kale, collards)
Romaine- I am so glad to be done with grocery store lettuce. Romaine is perfect for salads, BLTs, and to use as lettuce wraps.
Collard Greens- your body will love you for eating these healthy greens. I really enjoy using collards as a wrap--stuff it with sandwich fixins and roll it up. Yum! Here is a link to my favorite recipe using collard greens. Here is a link for a more traditional way to eat your collards.
Asparagus - If you are not going to use it that day, you should store asparagus in your refrigerator in a bowl or mug with some water in the bottom. The asparagus will slowly drink up the water and you may need to replenish. Asparagus is delicious roasted or grilled! This asparagus was grown by John Catalano, just down the road from us!
Baby Bok Choy - is the young, petite and tender counterpart to mature Bok choy. Its spoon-shaped kelly green leafy blades are supported by pale green stalks that join at a common base above the root. The stalks are thin, tender firm and succulent with nuanced cabbage notes and sweet pea undertones.
This is an easy fast way to serve Bok Choy. Another recipe idea Spicy Ginger Pork Noodles With Bok Choy
Curly Kale - I know there are some kale haters out there, but I have to say I love it! Zuppa Toscana is a family favorite for dinner. Kale Caesar Salad Sauteed Kale