CSA 2017 - Week #21
Thank you to all the families who came to visit us on Sunday. It was an unusually warm day, but perfect for lounging around picnicking on the grass and touring the farm fields. We hope you had a great day!
THANK YOU to Barbara Garriel and Ken for their beautiful music and to Emilie, Michelleand Freda for their delicious cooking demos. Thanks to Claudia for making her famous tamales, to Doug & Patti for the soups, craft table and keeping the kids happy in the straw pile, to volunteers Kerri, McKenna and Izabel and to our whole staff for putting in extra time on a Sunday to make the event a success. We are so grateful.
Mark Your Calendars
Our program runs through week #25, which is the week before Thanksgiving. Tuesday Queens groups and Astoria CSA will receive a make-up delivery the Tuesday before Thanksgiving. Please note that this is for Queens sites only.
JOIN THE CSA MEMBER GROUP! Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE! (It's a private group.)
This week in the shares...
Carrots - They're here! Freshly dug from the fields that many of you toured on Sunday. Sweet and crunchy.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.
Red Kale - Full of antioxidants! This variety is good for all kale dishes - salads, quiche, soups and more!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.
Yellow Potatoes - These are a waxy variety that work well for roasting.
Storage: In a cool, DARK place. Uses: Cooked. When to use: Within a week.
Boy Choi - The texture is what really sings with bok choi. The leaves cook down and become very tender, while the stems keep their crunch.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.
Leeks - One of my favorite ingredients to use in soups or even as a veg on its own! How to wash & prep leeks...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within a week.
Parsley - I use parsley in most of my fall soups. When added at the end, it lends a fresh flavor and color.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 3 days.
FRUIT SHARE
Please be sure to remove the fruit from the bag immediately when you get them home. They should ripen sitting out on a platter or on a dry dish cloth.
Please remember just one bag per fruit share member.
1 mixed bag of Jonagold & Mutsu Apples
(for fruit share members ONLY)
Recipes
Garlicky Kale Quiche
Roasted Carrots with Turmeric
Spicy Sesame Ginger Bok Choi
Crispy Garlic Roasted Potatoes
Braised Leeks with Wine & Garlic