The CSA vegetables for week 6 of the Redfearn farm CSA are a great mixture of spring and summer crops. New for this week are spring onions, and a choice of Napa Cabbage (or kale). A larger quantity of cucumbers and broccoli are included in this weeks shares. There are fewer leafy greens this week, which will be a relief to some.
CSA Week 6 vegetables (listed from the picture beginning in the lower left going clockwise):
Broccoli
Radishes
Lettuces
Spring Onions
Bok Choy
Napa Cabbage or Kale (Choice of)
Cucumber
Sugar Snap peas
Broccoli: store in fridge in a plastic bag. Tip: peel the stems with a paring knife before preparing; the stems are more tender after peeling. Try this Broccoli Salad.
Radishes: Remove the greens and store in plastic bag in refrigerator. Crisp radishes in ice water. You can 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 and Smitten Kitchen’s chopped salad. Here are several Radish Appetizer ideas.
Lettuces: store in plastic bag in refrigerator
Spring Onions: Store at room temperature. Spring onions have not been cured/dried so they will not last as long as storage onions.
Bok Choy: store in plastic bag in refrigerator. Bok Choy in Garlic Sauce
Napa Cabbage: store in fridge in a plastic bag. Can be stir fried, roasted, made into salad or made into Kimchi (a Korean speciality, spicy fermented cabbage). Kimchi is one of the best ways to preserve cabbage.
Cucumber: store in plastic bag in refrigerator
Sugar Snap peas: Eat raw or saute in a little butter until snap peas almost tender. This is a recipe that combines sugar snap peas and radishes: Smitten Kitchen’s sauteed sugar snaps and radishes with dill