We’re onto Stillman’s Farm’s summer 2017 week ten CSA and we’re starting to see a little fall poke through. We’ve got some beautiful arugula, green beans, carrots, corn, onions, green beans, broccoli, eggplant, tomatoes, beets, onions, apples, and peaches.
Storing your share
- Arugula: wrap the roots in a paper towel and wrap all in a produce bag.
- Corn: enjoy immediately 🙂 We call fresh corn snack corn and have that as our making-dinner snack. Keep refrigerated as sugars convert to starch (losing sweetness) quicker at room temperature than in the refrigerator.
- Green beans: they came in the bag and I’m going to leave them in the bag until I’m ready, keeping an eye on them for any mushiness.
- Eggplant: store in one of the refrigerator produce drawers.
- Carrots: store in one of the refrigerator produce drawers in a produce bag.
- Beets: put in a produce bag to store until you’re ready to use.
- Bell peppers: store in one of the refrigerator produce drawers.
- Onions: while typically stored in a cool dark place, if not completely dry, store in the fridge.
- Tomatoes: store on the counter stem side down.
- Broccoli: store in one of the refrigerator produce drawers in a produce bag.
- Peaches: enjoy within a day or two, but if not, store in a produce bag in the fridge.
- Apples: I like eating cold apples, so mine go right in the fridge. But you could leave them on the counter too if you’re going to eat within a few days.
What to cook
Check out my post on meal planning for how I approach using up my share each week.
A new week brings a new wedding celebration, so we only have a few days to use up this share. With so much arugula, I wanted to be sure to highlight it and came across a beautiful whipped ricotta salad recipe.We haven’t had pizza in a while and I won’t use all of the ricotta in the salad, so I thought a broccoli ricotta pizza might be good, especially because this week is unseasonably cool. I never managed to make my beet gazpacho last week and will use up the old beets in that. The new beets, unfortunately, will get rolled into next week. I had hoped to have a fantastic green bean and chicken stir fry to post last week, but I didn’t like how my sauce turned out, so we’ll give that another shot. And at the end of the week, the carrots will go into chickpea sauté and can easily get bumped to next week if need be.
For fruit, the peaches will be baked and served homemade ice cream and the recipe, which will be posted tomorrow (so check back!). The apples will become as an after-work snack with honeyed peanut butter.
The green pepper got added to the ballpark sausage saute when I brought everything home on Wednesday, and, at some point, we used the eggplant in lazy eggplant parm, but now I’m not sure when that was…
- Thursday: Giada De Laurentiis’ whipped ricotta salad with some cherry tomatoes picked up at the Boston Public Market
- Friday: Out celebrating!
- Saturday: Out celebrating!
- Sunday: Green bean and chicken stir fry (still trying to perfect that one…)
- Monday: Beet gazpacho with a cucumber picked up at the Boston Public Market and an avocado
- Tuesday: Broccoli pizza with roasted garlic bechamel and ricotta with a little side salad of arugula if there’s some left
- Wednesday: Yotam Ottolenghi’s chickpea sauté