The 2017 Extended CSA Season has arrived! For the Extended Season, everyone gets four types of produce per week. The produce available for the Extended Season, Week 1 are (L to R, top to bottom on the photo): Farm Selected: Spring Salad Mix and Carrot bunches with tops and Choices (Choose any 2 when you pick up your CSA share): Spinach, Kale, Bok Choy, Sweet Potatoes, Green Onions/ Radishes (each bunch counts as a half-item) and Arugula.
Salad mix (Farm Selected Item): Store in plastic bag in the refrigerator. Wash before eating, and dry well. For salad inspiration, look at this: Mesclun Salad with goat cheese, or Chart of Salad Toppings Combinations.
Carrots (Farm Selected Item): Storage suggestion: Separate the tops from the roots, and store separately in the fridge. The tops can be stored in a plastic bag. Place carrots in a containers with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days. Carrot top soup is a great way to use the tops (and this recipe uses some carrots also). In addition to just eating raw carrot sticks, carrots can also be roasted, as in this wonderful Roasted Cumin-Lime Carrots recipe.
CHOICES (Choose any 2 when you pick up your CSA share)
Spinach (Choice Item): Store in plastic bag in refrigerator. Can beThe stems of this variety of spinach can be chopped and cooked along with leaves. Here are a few recipe ideas: Crustless Spinach Quiche, Butter Braised Spinach, Lentils and Spinach, or replace the swiss chard in Curried Lentils and Sweet Potatoes! To preserve spinach: chop stems, wash spinach, boil water and boil spinach for 3 minutes, drain, chill in ice water, drain again and press out the moisture.
Kale (Choice Item): store in plastic bag in refrigerator. Serving suggestions: Add to smoothies, Fall Kale salad , Cookie+ Kate’s Kale Salad with an amazing dressing, Zuppa Tuscana soup (I usually add a can of tomatoes to this soup and sometimes kidney beans), Kale Pesto (this recipe is served with pasta and roasted butternut squash) and Kale and Butternut squash frittata. To preserve: wash kale, cut off the stems, blanch in boiling water for 30 seconds, then cool in an ice bath, drain well and freeze. Frozen kale can be used in soups, added to casseroles, pasta dishes, or anything that uses cooked kale. This method is my typical way of fixing kale:
Kale, Sausage and Beans
8 to 16 oz. smoked sausage (or omit and increase beans, for a vegetarian version), sliced
1 Onion, chopped
3 (or more) cloves garlic, finally chopped
1 can (or about 2 cups, peeled) tomatoes, with liquid
Kale, about one-half to one pound, with stems cut off (or finely chopped and added to the dish) and leaves chopped
1 can drained (or about 2 Cups cooked) white beans, like great northern or cannellini beans
Brown the sausage in a skillet and then remove sausage to a paper towel lined plate and drain off excess oil. Saute the onions in olive oil over medium heat, till soft and golden, 5- 10 minutes. Add chopped garlic and kale, stir to begin to wilt. Then add tomatoes and cover: lower heat and cook until kale is tender, about 5 to 7 minutes, stirring occasionally. Stir in beans and sausage and season to taste (red pepper flakes are a good addition). Can be topped with shredded parmesan cheese.
Baby Bok Choy (Choice Item): Store in plastic bag in the refrigerator. Here is a basic bok choy recipe with great instructions: Stir-fried Bok Choy . Cooked (leftover) Bok Choy can be added to fried rice. Bok Choy can also be cooked and used inside egg rolls (I just followed the instructions on the back of the package of egg roll wrappers). Bok Choy can also be grilled, as in this Grilled Baby Bok Choy with Miso butter! Bok choy can be sliced and added to soups during the last few minutes of cooking.If you would rather eat bok choy raw; it can be chopped and dressed with an asian- style dressing: Bok Choy Salad
Sweet Potatoes (Choice item): Store at room temperature. Basic cooking instructions: Bake (350-375F) whole until tender, or cube sweet potatoes, drizzle with olive oil, sprinkle with salt and pepper and Roast at 425F. Here is a compilation of Sweet Potato Recipes, to give you some ides. For a savory sweet potato dish try these: Roasted Sweet Potatoes with Pecans and Goat Cheese and Curried Lentils and Sweet Potatoes
Arugula (Choice Item): store in plastic bag in refrigerator. This slightly spicy salad green is wonderful in this Roasted Sweet Potato Arugula Salad! Arugula is also wonderful topped with thinly sliced steak, as in this: Skirt Steak Salad with Arugula and Blue Cheese. Combine arugula with pasta in this Goat Cheese and Arugula over Penne dish. Arugula can also be sautéed in olive oil with some garlic just until wilted. Arugula is great in this Arugula Soup that our whole family enjoys (2 onions can be substituted for the 6 shallots in the recipe, larger potatoes can be used instead of the salad potatoes). Some other ideas are listed in this: Top 5 Uses for Arugula Besides Salad. To preserve: wash arugula, cut off the stems, blanch in boiling water for 30 seconds, then cool in an ice bath, drain well and freeze. Frozen arugula can be used in soups, added to casseroles, pasta dishes, or anything that uses cooked arugula.
Radishes (Choice Item): Store in plastic bag in refrigerator. Crisp radishes in ice water. Sliced radishes add great flavor to salads. You can also just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad , Smitten Kitchen’s chopped salad, and Radish, Cucumber and Orange Salad. Radishes are milder when roasted or cooked. I cut radishes in half and toss with a little olive oil, salt and pepper and roast at 425F until tender crisp (they can be roasted alongside sweet potatoes or carrots for a nice flavor and color combination).
Green Onions (Choice Item): Store in plastic bag in the refrigerator. Use in lots of Chinese/ other asian recipes (General Tso’s chicken and Korean beef are two Redfearn favorites) chicken salad, egg salad, salad dressing to name a few.
Baby Bok Choy (Choice Item): Store in plastic bag in the refrigerator. Here is a basic bok choy recipe with great instructions: Stir-fried Bok Choy . Cooked (leftover) Bok Choy can be added to fried rice. Bok Choy can also be cooked and used inside egg rolls (I just followed the instructions on the back of the package of egg roll wrappers). Bok Choy can also be grilled, as in this Grilled Baby Bok Choy with Miso butter! Bok choy can be sliced and added to soups during the last few minutes of cooking.If you would rather eat bok choy raw; it can be chopped and dressed with an asian- style dressing: Bok Choy Salad
If you would like more recipe ideas, I have a pinterest board devoted to CSA vegetable recipes: http://www.pinterest.com/sheriredfearn/csa-veggies-recipes/