May 11 2011, Week 5

Hello members!  Hope you all had a nice week and enjoyed cooking and eating your veggies.  As you can see we have some new things for you this week!  We are excited about the cauliflower, cabbage, carrots and beets.  I have included some recipes below, but don’t forget you can make coleslaw with the carrots and cabbage, or soup with the cauliflower.  Also, don’t forget you can eat your beet greens, treating them like spinach, chard or kale.  Always separate your roots from their greens, as they will keep longer in the refrigerator as the greens take moisture from the roots. 

This past week Beth, Liz and I have been working hard trellising the beautiful tomatoes, finishing up some hand weeding in the 15,000 onion plants we have, and hilling our numerous rows of rose gold potatoes.  So far so good this year with most of the crops.  The weather has been very cooperative.  Next week we will have sugar snap peas!  So sweet!  And early this year we will have summer squash and zucchini soon, although hard to believe so soon. 

Please let me know if you have any questions or need some cooking tips.  I always welcome feedback of any kind.  Thanks and enjoy!  Elise.

Storage:  Will keep in crisper drawer of fridge for about a week if tops left on (in plastic bag).  For longer storage, remove tops and store in plastic bag in fridge (will generally keep for a couple months).
Preservation: Canning (plain or pickled)

Storage:  Store in plastic bag in crisper drawer of fridge up to 2 weeks.
Preservation:  Freezing
To Freeze:  Cut into preferred size and blanch in lightly salted water for 3 minutes.  Cool immediately with ice water and drain.  Pack into freezer bags, seal, and freeze.

Storage:  Can keep for a couple months in plastic bag in crisper drawer of fridge.
Preservation:  Sauerkraut.  Cabbage can be blanched and frozen, but the quality declines.

Storage:  REMOVE TOPS, place in plastic bag and store in crisper drawer of fridge for several months.
Preservation:  Canning or freezing
To Freeze:  Cut or slice into uniform size pieces.  Blanch in lightly salted boiling water for 3 minutes.  Cool immediately with ice water and drain.  Pack into freezer bags leaving ½ inch of headroom.  Seal and freeze.

Garnet Salad

2-3 big beets (or 4-5 medium beets)
Juice of one lemon
1 tbl vinegar
2-3 tbl good olive oil
 Salt and pepper to taste
2 tbl chopped cilantro

Bake or boil the beets in their jackets (skins) until tender. Cool and remove skins.  Meanwhile, make the dressing by whisking together the lemon juice, vinegar, oil, salt, and pepper. Dice the beets and toss with the dressing. Garnish with cilantro.

Tunisian Carrot Salad

1 ½ lb carrots, peeled, cut into ¼ inch thick rounds
3 tbl olive oil
2 ¼ tsp ground cumin
¼ tsp cayenne pepper
½ cup water
3 tbl white wine vinegar
1/3 cup chopped fresh cilantro or parsley

Cook carrots in boiling salted water until crisp-tender, about 5 minutes. Drain well. Stir oil, cumin, and cayenned in heavy large skillet over medium heat until aromatic, about 30 seconds. Add carrots, ½ cup water, and vinegar. Simmer over medium heat until liquid is adsorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro or parsley.

What's in the box?

Full Share
Crop Amount  

Green leaf lettuce
Red leaf lettuce
One or two pints of strawberries
One bunch carrots
One bunch Chioggia Beets
One larger head of cauliflower
One larger head of cabbage
One bunch baby boc choi
Spring onions

Half Share
Crop Amount  

Green leaf lettuce
One pint Strawberries
One bunch carrots
One bunch beets
One head cauliflower
One head cabbage