Week 2 of the season season includes, beginning in the bottom left of the photo (clockwise):
Spinach
Stir-fry mix
Green onions
Kale (Full shares only)
Mini heads of lettuce
Baby Bok Choy
Sugar snap peas snack pack (Full shares only)
Radishes
Arugula
We will also have turnip greens available, free for those who want them, while supplies last!!
Here are some storage and using/ cooking instructions for each item. All of the items in the CSA week 2 box should be stored in the refrigerator. The lettuce, arugula, stir-fry mix and spinach can be pre-washed, spun dry in a salad spinner and put in a plastic bag layered with some paper towels to absorb extra moisture. It is important that the greens are not stored wet.
Spinach (small): Store in plastic bag in refrigerator. Use fresh in salads or make a spinach wilted salad. Salad idea: top with sliced radishes and green onions, crumbled bacon, chopped hard boiled egg and blue cheese dressing. Top with fresh berries and a vinaigrette or poppy seed dressing. Cooked spinach is also great; try this Butter Braised Spinach! To preserve spinach: remove stems, wash spinach, boil water and boil spinach for 3 minutes, drain, chill in ice water, drain again and press out the moisture.
Stir-fry greens mix: Store in plastic bag in refrigerator, use within a couple days. Basic cooking instructions: wash and spin dry, slice or chop greens, heat oil (olive or vegetable) over medium-high heat. Gradually add chopped greens, stirring to just wilt. Season with salt and pepper. Variations: add chopped garlic when you add the greens. Top the cooked greens with a fried egg(s). Here’s a detailed sir-fried greens recipe.
Green Onions: Store in a plastic bag in refrigerator. Sliced green onions are great in salads or baked in quiche.
Kale: a hearty green, can be used raw in salad or smoothies or cooked, with eggs, pasta and others. Here is recipe for a Kale Frittata that we have enjoyed!
Baby Bok Choy: Here is a basic bok choy recipe with great instructions: Stir-fried Bok Choy
Sugar Snap Peas: EAT FRESH!
Radishes: Store in plastic bag in refrigerator. Crisp radishes in ice water. Sliced radishes add great flavor to salads. 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
Arugula: Salad green with a bite. Use fresh in salads. This is a favorite salad of ours: Roasted Sweet Potato and Arugula Salad
Looking ahead to next week we should have more of the same plus sugar snap peas and kale for all share sizes (if the weather cooperates)
Eggs will be for sale on CSA pick-up days: $4/ dozen.
Not a member but jealous for all this great all-natural produce? We’ve still got some shares available. Join the CSA today and get in on the goodness!