Week 1 CSA Share Info Sheet

The Veggies look GREAT! Thanks for those that were able to pick them up Thursday and Friday, and another Thanks to those who are picking them up today! (Because they are fresh, they will still be okay for a Monday pickup!) This first group is Group A…A schedule will be posted on the website to help you keep track of your share pick ups. 🙂 If you are going to be later than Thursday, shoot me a text (431-1219)– Next week is Group B

This week’s Box has items from the high tunnels, and Cucumbers and Summer Squash from the garden. The surprise was the 2 oz of Basil.

Basil- Genovese type with large leaves and the traditional basil flavor. Basil does not store well in the fridge, so put the stems in a bit of water or spread them in a pie pan on your counter. Double or triple bag if you must, but do not forget them for more than several days. Basil is versatile and can be used for much more than just Pesto. 😉 Try it chopped with any of your veggies. Herbs give your veggies depth and variety, as well as being healthy. I think herbs are the unknown heroes for healthy bodies and lives. Use them fresh, or dry them yourselves!

Kale, Kohlrabi, and Broccolini are all in the Brassica family– nutrient dense and healthy for us! They can be eaten raw or cooked. Kale- Green Curley and Lacinato (Dinosaur Kale)- can be cut thinly and added to a greens salad, or chopped up and added to cooked potatoes or other dishes. Kohlrabi (AKA German Turnip) are sweet eaten raw, but also great cooked or steamed. I like to cut mine in half and then as thin as possible to dip in Ranch, or grated into a greens salad. Our Broccolini is sweet and the leaves are tender and sweet, too. Broccolini simply means small broccoli–we have four kinds this year…we couldn’t get our favorite seed this year so tried two new ones and used the Atlantis we’ve raised for three years. I usually steam, or cook it in a cast iron skillet with olive oil. (I always steam it a bit to break down some of the stems so they are not tough. Brassica’s affect some folks, causing gas and slight indigestion. Many of the broccoli has an indigestible sugar that is not easily broken down….my question has always been: is it a problem with the broccoli, or is it the gut that is lacking sufficient enzymes or a healthy biome??

Red Cabbage…Ruby Perfection to be specifi…is also in the same family as the broccoli and cauliflower. Red Cabbage can be used in the same way as the green. You may lose some of the red pigmentation during cooking…Raw, it adds beautiful color to any salad. Cabbage pickles easily. (I like the Wildbrine sauerkraut at Bee Healthy–Red Beets and Red Cabbage fermented together, natural probiotics!) Both beets and red cabbage are power houses and high in anthocyanins which are strong antioxidants–

Green Onions–these are from the high tunnel and benefit well from the shade and protection. Some years when we’ve raised them out in the garden they have been susceptible to insect damage and developed a strong pungent flavor. Two years ago we planted them in the fall in the high tunnel but ran out of time to reach maturity. I was so saddened when they ‘died’ in the fall and were reduced to nothing. BUT, then in the spring they came back! Because they are biennial’s they sent out a bloom that became a seed pod. We learned to harvest them earlier than later, before they grew that tough seed stock!

Cucumbers–this week we had our first harvest of slicing cucumbers with one for everyone! AND we also included a 1# bag of Harmonie European Picklers (AKA Snack Cucumbers)– Cucumbers do not store well or hold in the fridge–Eat them first! Protect them from refrigeration damage.

Summer Squash–this week we put 4 summer squash in your box: Zucchini, Costa Romanesco (striped zucchini), Golden Glory (yellow zucchini), and Zephyr (yellow squash with a green tip). I LOVE my summer squash cooked in olive oil or butter, salt and pepper, with a chopped herb….add some green onion or sliced onion, too. Try sliced tomatoes during the last couple of minutes. For herbs, I used Lemon Thyme one day this week, and Savory the second time. Basil is great! I usually add the herbs the last couple minutes of cooking to include the flavor without it being cooked to death!

Enjoy your first Share! Weekly’s–we’ll have a slightly different box next week; Group B Leap-Frog’s…welcome aboard! We have room for more members–share the word and help us fill some of the vacancies!

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