Summer CSA Newsletter: Week 6
Pruning one of our tomatoes houses
WHATS IN YOUR BOX THIS WEEK AND HOW TO USE IT
LETTUCE MIX - Store in a plastic bag loosely in your refrigerator. The ideal temperature for storing lettuce is at or near 32 degrees. Wash prior to use. Lettuce stores normally for UP to two weeks. $5
CARROTS- If your carrots have the tops on, take them off right away to avoid limp carrots. The tops like to suck the moisture from the root (carrot) which makes for lifeless carrots. Store carrots in the refrigerator in a plastic bag or container. They can store for several weeks and sometimes even months. $5
SPRING ONIONS - Store in the refrigerator crisper drawer for up to one week. You can peel off layers that become dry or slimy if used after one week. $3
KALE - Kale loves the crisper drawer. Does well in a loose bag in your refrigerator. Wash prior to use. Stores normally for UP to two weeks. $5
HERBS - Dill: Trim a little off of the bottoms of the stems so that they can take in more water. Fill a jar or glass partially with water and set the dill inside. An inch or two of the stems should be submerged.: Cover the jar of herbs loosely with a plastic bag. Store in the refrigerator. Change the water when it becomes cloudy (every few days). The herbs should stay fresh for 1 to 2 weeks. $2.50
SWEET TURNIPS- cut off immediately. Store the roots in a bag in your refrigerator. Before use wash your beets., you can peel them with a knife or peeler, or you can roast them in foil or boil them, and the peels will come right off. Turnips do not require you to peel them, but you should use them prior to use. $5
NEW POTATOES - Keep in a cool, dry place away from light, like a dark corner of the kitchen or in a cabinet. Also keep well ventilated. Do not store in a plastic bag but you can store in a basket or paper bag. $5 (1.75 Pounds)
“SWEET” TURNIPS
SALAD TURNIPS (HAKUREI TURNIPS)
These particular vegetables should not be mistaken for purple top turnips. They are distinct and should not be treated as the same. Spring turnips are suitable for consumption in their raw state. They can be finely diced into matchstick-like pieces and added to spring rolls, or even eaten whole like an apple - even my 7-year-old enjoys them this way! One of my preferred recipes with spring turnips is adding them to my beef stew. This is a fantastic method to incorporate more nutritious vegetables into my children's diet. If your children are picky, you can pass these off as potatoes and they won’t know the difference! The Pioneer Woman's recipe, which I have frequently prepared, is absolutely delicious.
I understand that you may be tired of winter and the abundance of soups and stews, but I assure you that this dish is worth a try. Treat yourself to a warm bowl of this stew with a side of crusty bread before the summer heat sets in - you won't regret it!
A few quick notes about my version of this dish -
This recipe is also perfect in the fall when carrots, onions, turnips are really in abundance or cooler spring weather.
For those interested in a healthier alternative, I have occasionally substituted beef with venison cubes.
I have also omitted the parsnips and the parsley garnish is mine. If you have any parsley left over from last week and feel like making this, then use it here!
Lastly, I load the vegetables and beef into the pot. One small turnip isn’t going to do it for our family. We like to have a mix of meat, carrot and turnip in every bite.
Photo Credit: Eating Healthy Today by Oliva Adriance
Spring Rolls With Carrots, Turnips, Rice Noodles and Herbs Recipe - NYT Cooking (nytimes.com)
Feel free to interpret the spring roll recipe according to your preferences. You can generously fill them with a variety of vegetables. However, the real secret lies in the sauce, which perfectly complements the rolls when paired with a delicious peanut sauce. You can purchase a pre-made sauce over the counter or you can try the ones we added at the bottom. The combination of the refreshing coolness of the roll, the satisfying crunch of the veggies, and the subtle heat of the sauce will undoubtedly leave you craving for more. If you desire a boost of protein, consider adding chilled cooked shrimp while preparing the rolls. During our previous life in Columbus, GA, we discovered these delectable spring rolls at a charming Thai restaurant. Whenever we return to the area, we never miss the opportunity to revisit and indulge in this delightful dish.
Another recipe option for spring rolls with shrimp and peanut sauce -
Vietnamese Fresh Spring Rolls with Shrimp + Peanut Sauce (bigflavorstinykitchen.com)
The recipe below is very detailed and discusses the “tuck and roll” method well, when making your rolls. -
How to Make Fresh Spring Rolls | Fresh Vietnamese Summer Rolls (whiteonricecouple.com)
Also! don’t forget your greens! Greens on root vegetables are not always beautiful and likely much cleaner in the fall, but if we have a good spring crop make sure to use your turnip tops! Try the recipe below, this chef is great at explaining in detail and with photos a step-by-step process to getting tasty bitter-less turnip greens.
Photo Credit: Nourishing by Dr Vegan
New Potatoes with Butter and Herbs
Week 6
Welcome to week 6. We hope that you enjoyed your bag last week and that you were able to utilize all the items we packed for you.
This week, the farm welcomed a new member to the family. Matt received his 20th wedding anniversary gift—much earlier than planned. It all started when I contacted a breeder to put a deposit down on a future Anatolian Shepherd puppy. However, the breeder had a male puppy from a current litter ready to go to his new home right away.
I debated whether to tell Matt about the available pup since the gift was meant to be a surprise next March. In the end, I gave in and let him decide. I knew he was hoping for a female dog because we've usually gone with males in the past, but I showed him the available male puppy. After thinking it over for a day, he decided to bring him home.
Once everything was arranged and a name chosen, the breeder got back to us with a surprise: another family who had their hearts set on a female puppy changed their minds and wanted a male instead. So, we switched pups! It felt like fate since Matt had initially wanted a female after all.
Naming her took a bit of discussion, but we finally agreed on Maisey. Our big girl Maisey flew in from North Carolina to Kansas City last week, and we've fallen in love with her. At just 10 weeks old, she already weighs 41 pounds. Considering her mom is 130 pounds and her dad is 170 pounds, we’re expecting a very large dog!
IF ALL ELSE FAILS
If your week has been crazy and you haven’t had time to do a thing with items in your bag, focus on these tasks:
Make sure the greens are removed from the root vegetables. Your roots will store for a good while, your greens from your root vegetables need to be used or lose them.
Lettuce and Kale will store for at least 7 days. We wash and spin dry your lettuce one time. You should wash and dry again before consumption. Keep in mind moisture leads to spoilage. You can wait to wash your greens until you plan to consumer them. Place greens in an airtight container such as a bag or Tupperware.
You can freeze green onions including the leafy green tops, the white bulb end, and the stem in between. After freezing, the texture changes somewhat. Stem and bulb portions become soft, while the green parts sometimes become tough
Potatoes will store well out of direct sunlight in a cool dry place for several weeks.
Greens such as carrot tops or other veggie scraps can be saved and used for homemade vegetable broth. Try this recipe: How to Make Vegetable Broth Using Saved Kitchen Scraps ~ Homestead and Chill
NEXT WEEK’S POSSIBILITY’S
Your bag next week will include 6-7 of the following depending on availability and if it’s ready to harvest.
Carrots
Herbs
Green Onions
Lettuce (head or mixed)
Turnips
Beets
Kale
Tomatoes
Eggplant
Cucumbers
Onions
Potatoes
Wishing you a fantastic week ahead, see you next week!