Hi everyone, Jess here to bring present you with the 5th CSA pickup of the summer season! Let’s get right to it, lots to take about!
- Freshly Dug Summer Garlic
- Butter & Sugar Corn
- Summer Cabbage
- Blueberries
- Slicing Cucumbers
- Golden Zucchini Squash
- Rainbow Beets
- Curly Kale
- Rainbow Chard
- Pak Choi (Bok Choy)
- Broccoli
Small Shares received all the same in smaller quantities. Single Shares received corn, cucumber, squash bomb, garlic, curly kale and bok choy. Mega shares received the same in larger quantities with Kitchen Garden salsa, and heirloom patty pan squash.
- Black Raspberries (These were more full before the photo as well, there were little hands waiting to reach for them as I snapped the photo. Thanks to our famers for the time consuming work it takes to pick this many!!!)
This is the time of year that can make or break some CSA’ers. The veggies roll in quickly and there’s lots to enjoy at peak freshness. Depending on the size of your CSA, keeping up can be overwhelming for some. Remember though that some of the veggies, such as the cabbage and garlic, have a longer shelf life, so start with plans for the freshies. If you’re new, click on the veggie links above and get swept away to Veggiescope, our virtual veggie-pedia that will teach you tips and tricks for quick storage and preservation for each item. For example, when the greens are too plentiful to stuff in the fridge and you don’t plan on using them all that week, pop a pot of boiling water on the stove and cook them down for freezer storage (no need to change the water in between blanches, so this process can go quickly when you plan for it on your CSA pickup day.) If you know you’ll be using certain fresh veggies in a meal within the next few days, go ahead and do so (kale, for example can be sautéed down to less than half the size, and often tastes better if you prep it ahead). If you’re a juicer, you know that 10 pounds of veggies can go quickly… Anyhow, if you’re struggling, I hope Veggiescope will help you along your CSA journey, or contact me anytime with more specific questions! Many thanks for reading, and I look forward to cooking with you this week!