Tuesday, May 14, 2013

2013 week 1

Opening CSA Day here at the farm was a great success.
Half share

Here is some important information to keep your produce nice if you can't use it right away.

Strawberries. . .are very perishable.   This is not a problem in my home,  they disappear very quickly.   If you want to keep them more than a couple of days they should be kept in the refrigerator. They might last four or five days in the fridge.

Asparagus. . .when you bring asparagus home and you know you are not going to use it that day you should store it in your refrigerator in a bowl or mug with some water in the bottom.  The asparagus will slowly drink up the water.  Before cooking your asparagus it needs to be rinsed, the best way I have  found is to fill up a pitcher of water and put the asparagus in with the tips down. This way all the sand will sink to the bottom.  I follow the recipe on the tag to roast my asparagus.
Romaine and Pac Choi and any other greens that come from the CSA are SANDY!  They need to be thoroughly washed.  
--To wash I fill up a clean sink or big bowl with cold water and put the leaves in and gently swish.  --Then pat the leaves dry or dry them in your handy dandy salad spinner.  
--Next, wrap the lettuce leaves in some paper towel and store in a gallon size ziploc bag or other large container and store in the refrigerator.  

If you carefully wash, dry, and store your greens they will easily last the whole week, but if you just throw the whole head in the fridge crisper the lettuce will wilt and not be crisp.

Many of you were asking what to do with your Pac Choi.  Here is my favorite way to prepare it.  **Bonus it is quick and easy.

This is not an exact recipe, sorry to my peeps who like specific instructions.

To prep the bok choy cut the stalks from the leaves.  (The stalks take longer to cook).  Chop the stalks into large bite sized pieces.  Then chop the leaves into 1 inch pieces.  I also added some sliced red onion, but you could use sweet onion or green onions too.

Heat olive oil in saute pan on high.  Make sure it is good and hot then add the stalks and onion and saute for 1-2 minutes.  Then add in the leaves.  Like spinach, the leaves will wilt.  Then I added a sprinkle of red pepper flakes, a couple drops of toasted sesame oil and a few splashes of soy sauce.  Stir and cook just until greens have wilted.  It will only take1-2 more minutes.  YUM!

Word to the wise: I overdid it a little on the soy sauce,  that stuff is so potent, it only takes a little.


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