The leafy greens of the late spring are growing fast and are providing a heavy harvest for the 3rd week of the Redfearn Farm CSA! The abundance of leafy greens may be a bit of a surprise to some CSA participants, but don’t worry, other types of vegetables will be coming soon. Enjoy the large quantities of arugula and spinach while we have them and then look forward to the next group of vegetables that come into season. Once its hot, you won’t see the arugula and spinach again until fall. CSAs are all about local seasonal produce. The produce found in our shares changes as the weather changes. Greens and roots mostly in the early weeks, moving to broccoli and cabbages soon after, with the tomatoes, cucumbers, squash, eggplant, etc etc coming in with the heat of the summer. Then the fall is ridiculous with the variety and quantity when we get both the end of the heat-loving crops as well as the cool season crops AND the fall-only crops like leeks, sweet potatoes, butternut squash, etc! We hope you enjoy the variety that each season brings!
Week 3 of the season season includes, beginning in the bottom left of the photo (clockwise):
Spinach
Baby cut lettuce (full shares only)
Kale
Lettuce heads in a variety of colors
Arugula
Baby Bok Choy
Radishes
Sugar snap peas
Here are some storage and using/ cooking instructions for each item. All of the items in the CSA week 3 box should be stored in the refrigerator. The lettuce, arugula 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.
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! Or, try Kale Chips for a healthy snack.
Baby Bok Choy: Here is a basic bok choy recipe with great instructions: Stir-fried Bok Choy. A family favorite is: Fried Rice with Bok Choy and Chicken
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. You can also sauté arugula in olive oil or butter with chopped garlic, just until arugula wilts. Try topping the sautéed arugula with sliced grilled chicken and a creamy sauce for a high-class meal!
Meal Ideas:
Fried Rice with Bok Choy and Chicken and a bowl of Sugar Snap Peas
Spinach and Bacon Crustless Quiche and a radish and mint salad
Pizza and a huge lettuce and arugula salad
Grilled Chicken (or fish or beef) on a bed of sautéed arugula with a side of pasta
Kale Frittata with fruit and biscuits
Note: If you have extra lettuce, spinach or arugula at the end of the week, try this wilted salad
Looking ahead to next week we should have more of the same plus possibly kohlrabi (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!