CSA 2021 - Week #8

This week's harvest

Green Beans
Hand-harvested, tender haricot verts!  These are extremely special! 
Steam gently and don't overcook!
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 3 days

Fresh Garlic
Storage: On the counter up to a month.
Uses: Raw/Cooked

Culinary Mint
This mint is delicious in culinary dishes or in drinks.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 3 days

Napa Cabbage
A great variety for stir-fries
Uses: Raw/Cooked
When to use: Within 5 days

Zucchini
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Swiss Chard
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Walla Walla Onions
A fresh-eating onion that has a mild, sweet flavor.  Great in salads or you can caramelize them!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Basil
This is a new planting.  Those of you who have been members for many years will remember that it became nearly impossible to grow basil in the Northeast for a few years due to fungal diseases.  Now we have resistant varieties that are allowing for a basil come-back!  We couldn't be happier!  Stocking our freezer with basil pesto for the winter.
Storage: In an airtight container in the fridge. Or bouquet-style in a glass of water up to a day on the counter.
Uses: Raw is best
When to use: Within 3 days  

Recipes!

Swiss Chard Gratin
Stir-fried Napa Cabbage with Spicy Garlic Sauce
Stewed Zucchini with Basil & Mint
Grilled Walla Walla Onions