Dill Pickle Ingredients We’ve included everything you need to make dill pickles: small pickling cucumbers, dill flowers, and spice mix. See the recipe we’ve included in this week’s share. Note: Unlike all other items you’ll receive in your CSA shares which were raised on our farm, we did not grow most of the spices in the spice mix. The dill seed in there is from the farm but the rest of it (coriander etc.) are sourced from an organic herb supplier.
Slicing Cucumbers I’ve been topping my morning toast with slices of salted cucumbers and I highly recommend! Zucchini We are growing yellow zucchini, dark green zucchini and a striped light green zucchini. They all taste pretty similar as far as I can tell but perhaps your palate is more fine tuned:) Tomato Hooray for the very beginnings of tomato season! Store tomatoes outside of the fridge to maintain best flavor. Swiss Chard This spinach relative cooks down quite a lot. I’ve been making a chickpea and chard curry lately with garam masala and cayenne. You can also toss some chopped chard into any soup or your morning eggs. Fresh Garlic The garlic harvest is in! This garlic has not yet been cured- meaning that it is fresh out of the ground and needs a few weeks of drying before it can be stored on a countertop. Keep it in the refrigerator for now. Eggplant A good year for the aubergine alliance! We have several different types of eggplant growing on the farm this season so you will get a mix of Asian and Italian styles this season. They are interchangeable in recipes. Basil The best way to store basil is on your countertop with the stems in a glass of water. Cabbage The European style cabbages in your share store well and are incredibly crisp for coleslaws.
Napa Cabbage This Asian style of cabbage is more tender than the European cabbages. Try marinating in sesame oil, soy sauce, chili flakes, and rice vinegar for an Asian raw salad or stir-frying lightly. This cabbage cooks quickly so don’t give it too much time on the heat to prevent mushiness. Basil The best way to store basil is on your countertop with the stems in a glass of water. Cucumbers Such a sweet and cooling treat in this heat. Zucchini We are growing yellow zucchini, dark green zucchini and a striped light green zucchini. They all taste pretty similar as far as I can tell! Kale These super foods are perfect for kale chips but can also be massaged into raw salads, added to soups and sautés, or steamed as their own side dish. Garlic Scapes Before putting its full energy into making a bulb, a garlic plant sends up a delicious stalk called the garlic scape that can be harvested a full month before the garlic bulbs. Use them in place of garlic in any recipe when chopped small or sauté them like a garlicky green bean. These store well and we'll be distributing them for several weeks. Rainbow Carrots These yellow and orange carrots are the only colors of our rainbow mix that did well but they are quite pretty even without many purples! Carrots These young carrots are incredibly sweet. We’ve topped them for ease of storage.
Lettuce Heads Lots of leafy salads this time of year! This is a good opportunity to notice your own lettuce preferences and how you like to use them differently- the crunchy ribs of romaine and summer crisps, the more tender texture of butterheads, the fluff of the green leaf lettuces. Peas Yum! So special to have these crops included in the share even though they are very time consuming to harvest. Eat raw or stir-fry. Beets The beets are incredibly sweet and the greens are delicious as well. Use the greens as you would spinach as they are in the same plant family and have a similar flavor profile. Consider topping the beets and storing the greens in a bag separately for longevity. Lemon Balm This herb smells amazing. If you don’t use it in tea or to flavor your water, you can simply hang it in your kitchen to introduce a lemon scent. If hung in a well ventilated spot, it will dry easily. Zucchini You know a zucchini is super fresh if you see beads of moisture form when you slice it. Shred for raw salads, cook lightly on a grill, make zucchini bread, bake into casseroles, use in soups- the sky’s the limit. Hakurei Turnips This is the last week for these juicy turnips. Both sharp and sweet, they and delicious when eaten raw. Roast them or sautée to sweeten. The greens are fabulous raw in salad or tossed into a soup, stir fry, pot of pasta, or casserole. Kale These super foods are perfect for kale chips but can also be massaged into raw salads, added to soups and sautés, or steamed as their own side dish. Scallions (otherwise called green onions) These mild onion family veggies are great for salads, stir-fries, miso soup, or spring rolls. Garlic Scapes Before putting its full energy into making a bulb, a garlic plant sends up a delicious stalk called the garlic scape that can be harvested a full month before the garlic bulbs. Use them in place of garlic in any recipe when chopped small or sauté them like a garlicky green bean. These store well and we'll be distributing them for several weeks. Basil Plants We thought folks might enjoy having their own basil plants for the season. Leave in these pots right on your porch or windowsill or plant in the garden. Harvest individual leaves for super fresh aroma in your cooking! You can find these notes on our blog and recipes each week at fvcsa.adamah.org Check us out on instagram: #adamahcsa |
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February 2024
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