2024 CSA Week #4
IN THE BOX
Click on an item below for storage tips & recipes.
Green Zucchini
Yellow Summer Squash
Escarole
Romaine Lettuce
Basil (Thurs)
Red Beets (Thurs)
Scallions (Thurs
Red Kale (Thurs)
Mini "Newham" Lettuce (Thurs)
Carrots (Fri)
Cilantro (Fri)
Bok Choi (Fri)
Toscano Kale (Fri)
Cucumbers (Fri)
STORAGE
Put everything in an airtight container in the fridge. Separate the roots from the greens on the carrots/beets for longer storage.
THIS IS A WEEK “B” for bi-weekly members
The summer harvests are starting to “bulk” up this week! We’ll do our best to keep some cooking greens and salad greens in the boxes each week, but you can see that we’re starting to get into more fun stuff too!
The escarole looks like lettuce, but it can be distinguished by its frilly leaves. It is a member of the chicory family, so it has that decidedly “bitter” flavor when eaten raw. Cooking removes the bitterness. I’m sharing a few recipes here for cooked escarole, but I do love to save a few of the inner leaves for a raw salad with a lemon vinaigrette and freshly shaved pecorino cheese.
NOTES ON STORAGE & USE
Remove the tops from the beets/carrots and store them in an airtight container. All the greens can be stored in an airtight bag together. The zucchini is fine in the produce drawer of your fridge. Basil can be stored “bouquet style” in a glass of water on the counter for a day or so.
WILTED GREENS?
It happens in this heat when the greens get dehydrated. Not to worry! Fill a very large bowl with cold water. Dunk the greens into the water and let them float around in there until they “perk up”. It can take up to 15 minutes of being submerged. This is ok and good for the greens! Shake off excess water and store in an airtight container in the fridge.
