I was so eager to pick up my first box of the Fall/Winter share this week, I probably drove a little too fast to the farmer’s market. There is no doubt that in the past month in which the CSA—and this blog—have been on hiatus, my family’s weekly meals have suffered.
Sure, I could have procured a cornucopia of local organic produce from various sources to fill the void, but I confess we ate out a lot. And then we ate a lot of pasta.
For me, one of the great benefits of having a farm share is that it prevents me from slipping into culinary laziness. I also love that I’m helping support of a great local farm. (Did you catch the profile of Native Son Farm in Mississippi Magazine this month?!)
So you can understand how my foot might have gotten a little heavy on the gas as I drove to pick up my first box of the season today. I am equally eager to enter a new season on this blog, which just got a beautiful face lift from Native Son Farm employee Madeline Yoste. So without further ado, let’s take this baby for a spin…
Here’s what was in the box this week:
- Lunch Box peppers (sweet)
- Campari tomatoes
- Easter Egg radishes
- Green Leaf lettuce
- Romaine lettuce
- Swiss chard
- Bok Choy
- Braising Mix (a mixture of greens, including, this week: Mizuna, Dragon Tongue, Tatsoi, Kale, often used in a stir fry)
Here are some tips for making the most of your share:
To store root vegetables, such as the turnips, radishes, and beets and carrots (to come), immediately cut off the stems—but don’t just toss them out! I’ll be sharing lots of recipes that make use of these tasty—and nutritious veggies.
To store greens, member Jana Eakes suggests making use of plastic shopping bags (if you have them), or gallon-size zip locks, which she reuses for up to a month. “After each use, rinse them out and let them dry by putting a wooden spoon in a tall glass and hanging the open bag over it,” she writes. “Once they are dry, fold them away in your farm-share bag for next week.”
What is a “braising mix”? A braising mix is any mixture of leafy greens and their stems, which you can eat raw, but because of their stems and tough leaves usually taste better braised, sautéed, wilted, stir-fried, or mixed with soups and stews. Any internet search will turn up a variety of recipes, but expect to see several here in the coming days and weeks.
And here’s my family’s meal plan for the week (lunch is usually leftovers from the night before):
Fresh tomatoes, peppers, and radishes with humus
Wilted Autumn Greens with Honey Mustard Vinaigrette
Baked Salmon over Sautéed Swiss chard
Eggplant and Bok Choy Fry Over Rice
Tim’s Get-Rid-of-Your-Greens Saag (recipe to come!)
Make ahead for later: Basil Pesto