This week, ahead of the Fourth of July weekend, we had our summer 2017 week two CSA pickup from Stillman’s Farm. I’m unsure of our meal plan as we’re taking this opportunity to travel, but I can make some suggestions.
This week we got a bunch of beets, mixed baby greens, Swiss chard, kale, lettuce, and strawberries.
Storing your share
- Lettuce greens (heads and mixed spring greens): if starting with a head of lettuce, pull the leaves off individually and place in a bowl of cold salted water for a few minutes. It will both help to refresh the greens and loosen any dirt or tiny bugs. Stillman’s Farm does not spray their greens at all, so you might find little gnats or aphids squished between the leaves. Then spin dry, tear into bite sized pieces, and store in a large ziploc bag or tupperware container.
- Beets: separate the beets from the greens and wrap each in a produce bag.
- Kale and Swiss chard: put in a produce bag to store until you’re ready to use.
- Strawberries: Eat right away. Fresh, local strawberries are not as durable as store bought, imported strawberries (and they are better for it!).
What to cook
Check out my post on meal planning for how I approach using up my share each week.
Early season CSA means salad. I’ll post my Strawberry and Mozzarella salad later this week, but it’s a light, delicious, refreshing early summer salad, perfect for a weeknight meal. For another salad, Bobby Flay’s Warm Lentil Salad with Beets and Goat Cheese is hearty and substantial – just be sure to add a roll or some sort of side carb. Use the Swiss chard later this week on a pizza with caramelized onions and a combination of mozzarella and ricotta. And if you, too, have BBQs and travel plans for the holiday weekend, I’d recommend cooking and freezing the kale for later. To do so, bring water to a boil and strip the greens from the stalks. Simmer for seven minutes, drain, and cool down under cold water. Squeeze out as much liquid as you can before fluffing back up and freezing in a freezer bag.
Update from last week
As an update from last week, I did make both pea and goat cheese ravioli and strawberry toaster pastries, like I intended (yay, me!), but neither are good enough to post yet. I went too heavy on the lemon in the pea ravioli, which overtook the pea flavor . With the toaster pastry, I made a quick, single jar strawberry jam, but the basil flavor didn’t come through enough. Both still needs some work. This recipe development stuff, it’s a process, made all the more challenging by getting a new CSA box each week. Ideally, when developing a recipe, you want to make it a few times to work out the kinks, but that opportunity may not come with the next box. So bear with me!