Week 21 of the Redfearn Farm CSA includes (beginning in the top left corner of the sample Full share): Stir-fry greens, Zucchini/ Yellow Squash (FULL shares only), Swiss Chard, Lettuce, Radishes, Bok Choy, Spicy Peppers, Candy Onions, Winter Squash (shown are two types of acorn squash), Sweet Peppers, Potatoes, Tomatoes and Green Beans.
Stir-fry greens mix: Store in plastic bag in refrigerator, use within a couple days. This greens mix contains a variety of mustards, bok choy, and cabbage family greens. 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. This recipe for Greens cooked with tomatoes and topped with eggs has helped many people enjoy greens. It is a highly adaptable recipe, and can be used with nearly any type of leafy cooking green, from spicy mustards to mellow chard. Also, some recipes that call for mustard greens can be substituted for this stir fry mix, such as: Indian Saag or Curried Mustard Greens with Kidney Beans.
Zucchini/ summer squash: store in plastic bag in refrigerator. Zucchini is great sauteed, grilled, eaten raw, or baked into zucchini bread (my kids favorite way to eat zucchini!). Zucchini (sliced and broiled or pan fried) can take the place of pasta in lasagna. If you want more ideas, you can try Baked Zucchini Fries, Squash baked eggs or Zucchini Fritters (these were very good) or Chocolate Zucchini Bread. One of our favorite recipe for a main dish of zucchini is this Cheesy Zucchini Casserole (which we make with shredded sharp cheddar, instead of Velvetta; chopped sweet peppers and sliced fennel can be added to the onion while sautéing ). Here’s a couple other zucchini recipes, recommended by CSA members: Curried Zucchini Soup, Sauteed Zucchini with Cherry Tomatoes (don’t overcook the zucchini!), and Zucchini Chocolate Rum Cake.
To preserve zucchini/ yellow squash: option 1: shred and freeze in freezer bags, to use in zucchini bread or soups or sauces. Option 2: dehydrate in dehydrator until dry like a chip. I usually store in the freezer, if not perfectly dry. Use the dried zucchini in winter soups or sauces (make sure to add them early enough for them to rehydrate).
Swiss Chard: store in plastic bag in fridge. The swiss chard leaves have a very mild flavor similar to spinach. Both the stem and the leaves can be eaten and I usually use both together; chop the stems like you would celery and begin cooking the stems before adding the greens. Our family really likes this Swiss Chard, Sausage, White bean casserole ( I use the stems and leaves of the chard). This Swiss Chard and Ricotta Crostata is a wonderful recipe, and one of my all-time favorites. Swiss chard leaves can be used just like spinach in my Crustless Spinach Quiche recipe.
Lettuce: Store in plastic bag in refrigerator.
Radishes: a new crop of radishes is ready for harvest! The roots and greens are both very good to eat. Store in plastic bag in refrigerator, the roots separate from the greens. 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 (I have made variations of this dish and really like it) Smitten Kitchen’s chopped salad. My favorite radish salad is this Rockin’ Radish Salad! Radishes can be sliced and sautéed to reduce their spiciness, or roasted. To roast: trim radishes, halve or quarter, drizzle with olive oil and coat radishes, season with salt and roast at 425F until tender-crisp.
Here’s a recipe utilizing both the radish roots and tops: Radish and Radish Top Soup
Bok Choy: store in plastic bag in refrigerator. Bok Choy in Garlic Sauce. 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 be sliced and added to soups during the last few minutes of cooking. Bok choy can also be eaten raw, as in Bok Choy Salad.
Hot peppers: Store in plastic bag, in refrigerator. Chop and add to salsa, or use in this Jalapeno Popper Chicken.
Winter Squash (Acorn squash varieties): Store at cool, room temperature. Can be made sweet or savory: Pioneer Woman’s Baked Acorn Squash , Roasted Acorn Squash with Mushrooms, Peppers and Cheese
Eggplant (full shares only): Store in plastic bag in the refrigerator. Eggplant can be sauteed, grilled or roasted. It is great combined with zucchini and tomatoes (such as in Ratatouille).
Sweet peppers: Store in plastic bag, in refrigerator. Meal idea: sauté sliced candy onions and sweet pepper for a tasty Philly Cheese Sandwich . Stuffed peppers are also a favorite main dish at our house; zucchini/ yellow squash can also be stuffed using the same recipe.
New Potatoes (FULL shares): store in a cool, ventilated place, but not in the refrigerator. Store apart from onions (not in the same container). New potatoes are most commonly boiled or roasted, and are normally cooked with their skin on. Basic cooking instructions (boil method): Wash potatoes and cut into uniform sized pieces (or leave smaller potatoes whole). Cover with cold water by 2 inches, add plenty of salt, bring to a boil and cook until just tender. Drain potatoes and top with melted butter and chopped herbs (such as parsley or rosemary). In addition to the boil method, new potatoes can be roasted, like this recipe for Roasted Potatoes. Our family enjoyed this recipe for green beans and new potatoes (we cooked a half recipe and used bacon instead of salt pork, and less salt and butter): Paula Deen’s Green Beans and New Potatoes (adapt the cooking time based on the tenderness of the beans; this week’s tender beans can be cooked for a much shorter length of time than older, tougher beans).
Tomatoes: Store at cool room temperature, in a single layer if possible, not in a plastic bag. Here is a website that gives many different Tomato Salad Ideas. This Roasted Tomato Tart recipe is a favorite of mine. Another favorite is baking thick slices with a cheese topping like these Parmesan Tomatoes. Here are additional tomato recipes: Fresh Tomato Pie, Caprese salad, Tomato Basil Chicken
Green beans: store in plastic bag in refrigerator. Basic cooking instructions: trim the stem end off and leave beans whole or snap into shorter pieces. Heat a pot of salted water to boiling, add beans, and boil 2 to 3 minutes, until almost tender- crisp. Drain beans very well (if you will be finishing the beans later, cool the bean beans to prevent further cooking). Heat butter and olive oil in a skillet (about 1 T each, can be increased or decreased to taste) over medium heat, add beans and salt and pepper to taste, and stir until tender, toward the end of cooking add 1 or 2 cloves garlic (chopped) if desired. Additions: crumbled bacon, toasted slivered almonds, stirred into the beans after cooking. See the “New Potato” section below for instructions about Green beans and New Potatoes.
Eggplant (MAY be included): Store in plastic bag in the refrigerator. Eggplant can be sauteed, grilled or roasted. It is great combined with zucchini and tomatoes (such as in Ratatouille).
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/