Saturday, May 4, 2019
2019. Week 1!
Welcome to CSA season 2019! Thank you for joining.
We have high hopes for a great year. If you are new to our CSA, you can rely on this weekly blog post to give you a heads-up what's coming your way, produce cleaning and storage tips, and an assortment of my favorite recipes.
The lineup this week:
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 ( bok choy, kale, broccoli rabe)
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!
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
Bok Choy - Here is the perfect recipe that uses, bok choy, romaine, and radish! This is an easy fast way to serve Bok Choy.
Broccoli Rabe is a bitter green, very similar to mustard greens. I love broccoli rabe cooked with lots of garlic! I recommend blanching the rabe in boiling water to take the edge off the bitterness first then sauteing with olive oil and garlic.Here is a link to a great Broccoli Rabe Recipe.
Radish- Here is a post I wrote about my favorite ways to use radishes.
Arugula- Here is a recipe Arugula Salad with Lemon Vinergartte and Quinoa Salad with Arugula