CSA 2016 - Week #4

Just a heads up...the Romaine Lettuce & Escarole look very similar this week.  A quick bite of the stems will tell you what's what in a flash.  Bitter?  Escarole.  Sweet?  Romaine.  You can also see more white inner stems on the escarole when you cut it up.

THE FOLLOWING SHARE CONTENTS IS FOR TUESDAY DELIVERY ONLY.  IF YOU PICK UP YOUR SHARE LATER IN THE WEEK, PLEASE BE ADVISED THAT THE SHARE MAY CHANGE THROUGH THE WEEK.  PLEASE REFER TO YOUR E-MAIL NEWSLETTER FOR THE CORRECT SHARE LIST. 

Kohlrabi - This unusual looking vegetable is a member of the cabbage family.  Remove the thick outer skin with a knife.  I like to eat it raw by slicing thinly and sprinkling with some salt.  It also works well sauteed, braised or roasted.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or CookedWhen to Use: Within 5 days

Parsley - A wonderful green herb that works well in salads, juices, or as a pesto. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or JuicedWhen to use: Within 3 days.

Green Romaine Lettuce - I think it's time for a Caesar salad for dinner... I love the texture on these Romaines.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Best Raw When to use: Within 5 days.

White Salad Turnips -  These turnips have a cult following in our CSA...  They're surprisingly juicy (yes, juicy!) and you don't need to peel them.  The kids munch on them like apples.  And don't forget the tops!  It's another two-for-one veg because the tops (the greens) are delicious on their own.  Try the recipe below for turnip greens sauteed with garlic and olive oil. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or CookedWhen to use: Within 5 days.

Escarole - That wavy-leafed green is not lettuce!  Escarole is a member of the chicory family - a slightly bitter green that is delicious in soups, sautes and salads too!  Here's a great article about escarole from The Kitchn.  Uses: Raw or Cooked When to use: Within 5 days.

STORAGE NOTE
In general, greens should be stored in an airtight plastic bag or container.  They "go bad" when they dehydrate, so never put them straight in your fridge.  If you find that they have gone "limp", a tell-tale sigh of dehydration, you can try soaking them in a bowl of cold water for a period of time.  Often they will perk right back up again!

Recipes

Escarole Soup - A traditional white bean & escarole recipe
Escarole with Pine Nuts - a simple saute
Parsley Lemon Pesto - from Food Republic
Braised Kohlrabi
Turnip Greens with Garlic & Parmesan