Ever had a post-vacation “hangover” where you have trouble getting back into the swing of things? First world problem, I know, but I’m hoping to get back into it with back posting the two weeks that I missed and uploading a few new recipes.
This week, with my summer 2017 week eight CSA pickup from Stillman’s Farm, I was super excited with the variety of food that we got. I brought home cucumbers, yellow summer squash, green beans, corn, frisée, eggplant, onions, a green bell pepper, beets, tomatoes, blueberries, and peaches!
Storing your share
- Frisée: I’m going to leave it in the bag it came in until I’m ready to use. Right before use, I’ll place in a bowl of cold salted water for at least 10 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.
- 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.
- 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.
- Cucumbers: store in one of the refrigerator produce drawers
- Eggplant: store in one of the refrigerator produce drawers.
- 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
- Beets: put in a produce bag to store until you’re ready to use.
- Tomatoes: store on the counter stem side down.
- 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.
- Peaches: peaches will usually arrive to you ripe. If you’re not ready to eat them right away, leave them in the fridge so that they don’t over ripen.
What to cook
Check out my post on meal planning for how I approach using up my share each week.
Because of a vacation and subsequent weekend getaway, we’ve got a good amount of vegetables left over from last week. My mid-summer go-to for catching up on my CSA share is ratatouille – this should clear out everything left over from last week and make a dent in this week’s share as well. I’ll post that recipe this week. We also got a lot of green beans this week and plan on making a variation on this New York Times warm chickpea and green bean salad with aioli and a green bean and potato salad with burgers and hot dogs for one of the warmer nights this week. The frisée and beets will go into Bobby Flay’s warm lentil salad with beets and goat cheese. Some cucumbers and the tomatoes have already made their way into a Mediterranean inspired pasta salad. The rest of the cucumbers will either be snacks and or be turned into small batch of bread and butter pickles. The peaches will get roasted and served with some homemade vanilla ice cream while the blueberries will make its way into overnight steel cut oat meal along with a hint of brown sugar.
To supplement the share this week, I headed over to the Union Square Farmer’s Market to pick up some more beets and onions, carrots, potatoes, cantaloupe, apples, and some gorgeous cranberry beans.
- Thursday: Mediterranean inspired pasta salad
- Friday: Leftover Mediterranean inspired pasta salad
- Saturday: Ratatouille
- Sunday: Leftover ratatouille
- Monday: Warm lentil salad with beets and goat cheese
- Tuesday: Warm chickpea and green bean salad with aioli
- Wednesday: Hot dogs/hamburgers with green bean and potato salad