This week was our summer 2017 week three CSA pickup from Stillman’s Farm. You can tell summer is here when more variety starts to creep in to the box. This week, we got kale, Swiss card, zucchini and summer squash, green beans, lettuce, mixed baby greens, and blueberries! With the help Stillman’s Bucks, I also got two super early season ears of corn (yummm), garlic scapes, and strawberries.
It took me a full 24 hours to come up with a meal plan this week because we’re still swimming in last week’s box after Fourth of July travel. Vegetables I still need to use from last week include beets, beet greens, lettuce, and mixed baby greens. Proper planning and storage, however, means they’re all still good to eat. We processed all the kale by stripping it from the stems, boiling seven minutes, squeezing out as much water as possible, and freezing for later.
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.
- Zucchini and summer squash: put in a produce bag to store until you’re ready to use.
- 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.
- Blueberries: sort through and make sure there aren’t any mushy ones. Otherwise, store in the container in a produce bag or transfer to a small tupperware.
What to cook
Check out my post on meal planning for how I approach using up my share each week.
Tonight we ate a beet, salmon, and farro salad with citrus vinaigrette, orange wedges, and avocado. Good, though not totally pulled together, so I’ll planning to re-make and refine. I am also going to make the Swiss chard pizza, so I can post that recipe this week. Another recipe I’ve worked on and will post this week is summer squash crepes with a lemon goat cheese sauce. For a quick dinner, carrot top pesto from a bunch of carrots I picked up from Drumlin farm last week over pasta and turkey meatballs from Stillman Quality Meats. I am hoping to find fresh pita at the farmer’s market to pull together a falafel with beet greens. For the pickup night meal,finishing off the lettuce and green beans in a Niçoise salad with some fresh fish from Red’s Best at the Boston Public Market.
As always, check back for new recipes!