Week 4 of the CSA season includes, beginning in the bottom left of the photo (clockwise):
Sugar snap peas (see the edit below)
Lettuce heads in a variety of colors
Kale
Baby cut Lettuce (middle of photo, in wooden bowl)
Arugula
Baby Bok Choy
Green Onions
Radishes
EDIT: We were short on sugar snap peas so full shares got Kohlrabi in their boxes. Kohlrabi is in the same family as cabbage, broccoli and kale. Both the leaves and the bulbous stem (the round part) are edible. See below for recipe ideas.
Here are some storage and using/ cooking instructions for each item. All of the items in the CSA week 4 box should be stored in the refrigerator. The lettuce and arugula and 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.
Sugar Snap Peas: EAT FRESH!
Lettuce: One salad idea: top with sliced radishes, green onions, chopped hard-boiled egg, and crumbled bacon. Make Wilted lettuce (or try half lettuce/ half arugula for very tasty combination): Wilted Lettuce salad
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! Here is a simple kale, beans and sausage skillet we have also enjoyed.
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 and also this: Bok Choy in Garlic Sauce
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. Here are several Radish Appetizer ideas.
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! Can also be made into a savory soup like this Arugula Soup.
Kohlrabi (full shares only): The bulbous part can last for a couple weeks in the fridge, but the greens should be use within a couple days. Here is a link with recipes using the kohlrabi bulb and greens: Kohlrabi Recipes. We just made the kohlrabi patties tonight with our dinner.
Meal Ideas:
Fried Rice with Bok Choy and Chicken and a bowl of Sugar Snap Peas
Grill hamburgers served with a wilted lettuce and arugula salad and a radish salad
Quiche and Arugula Soup
kale, beans and sausage skillet
Lettuce wraps and Kohlrabi patties (only in full shares this week)
Looking ahead to next week we should continue to have lettuces, arugula, bok choy, sugar snap peas, and radishes and should begin having zucchini (and possibly some greenhouse cucumbers for full shares)!
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!