Welcome, Y’all, to a new Session of the CSA!
Spring is in full swing and will quickly phase into Summer. Say bub-bye to the Asparagus until next year; savor those peas and strawberries while they last; enjoy lots of beets, baby carrots, turnips, rutabaga, broccoli, cabbage, kale, greens of all shapes and sizes; get ready to welcome basil, tomatoes, potatoes, garlic, beans, cucumbers and more!
What’s in the Box?
- Head Lettuce
- Broccoli or Asparagus
- Bunched Beets
- Rutabaga with greens
- Sugar Snap Peas
- Shell Peas
A couple tips and tricks for best-quality produce…
Shell peas need to be shelled_ the pods are not edible
Both Sugar Snap and Shell Peas only stay super sweet for a couple days… After that, the sugars turn into starches and all you have is lovely, not very tasty pea. If eating all of them is a challenge, consider blanching them in boiling water for 2 minutes, submerge in ice water, drain and freeze for use later. Do not freeze without blanching; it will not be pretty when you go to use them… Blanching stops enzymatic reactions that change the flavor, texture and nutritional qualities within the peas (& any veggies you want to preserve in this way).
Beets, Rutabaga, Turnips and Carrots will all keep for up to a month or two if the greens are removed and they are stored in plastic in the fridge. If you’re getting over-loaded on anything, you can save these guys for later, no problem. Cabbage and Kohlrabi fall into this category, as well.
Many of our herbs dry well if left on a sheet tray out of direct sunlight for a couple days. Save the bounty of now for later! Herbs that lend themselves to this are dill, mint, sage, thyme, parsley, basil.
Other herbs can be kept in great quality in a small vase of water on your counter for use as you wish. Clean the stems so no leaves get in the water, re-cut the stems and refill the water as-needed; they’ll keep for a week or more. Herbs that lend themselves to this are mint, basil, parsley, cilantro.