Welcome to Week 3 of your Fall CSA share. Despite the persistent warm temperatures, the leaves are changing their colors, including the leafy greens in your share this week. What a beautiful array of color and texture!
If you are having trouble making it through all of those leafy greens, take a page from the book of one of our CSA members who told me she has been juicing everything—from kale to arugula to turnip and radish greens—into her morning green smoothy. Check out this collection of Green Smoothie Recipes.
And if your root vegetables are piling up faster than you can manage, remember you can always just roast them all. Just be sure to cut them into equal-sized pieces so they cook evenly. Toss with oil and a little salt, and cook at 375-degrees Fahrenheit until you can pierce them through easily with a fork. The exception to this rule is beets. They need longer-cooking times, so I cook them on a separate tray and toss them with the other roots veggies just before serving. For more a more detailed guide, check out How to Roast Any Vegetable.
New this week are collards, beets, Dinosaur kale and the beautiful Scarlet Queen turnips, a type of salad turnip that works equally well roasted. I love this guide on How to Make Turnips Taste Amazing—including the turnip greens.
I wish there were such a guide for collards. Although I grew up in the South, it is only recently that I have developed a taste for that quintessential southern vegetable. I know of many members who come up with novel ways to use their collards—juicing them, adding them to soups, quiches, and stews, even making sandwich wraps with them—but my favorite method is the traditional stewed one outlined in John Eggerton’s classic book Southern Food. Check out our reiteration of it here.
What’s My Share?
- Easter Egg radishes
- Dinosaur kale
- Scarlet Queen turnips
- bok choy
How Do I Store…?
Lacinato (AKA “dinosaur”) kale is a wonderfully hearty cooking kale with an slight nutty flavor. Use it in any and everything: soups, stews, salads, quiches, smoothies, braises. Make superb kale chips. Store in the fridge in a loose plastic bag or wrap in a dry dishtowel. Wash and de-stem before you use, not before your store. Should keep from 1 to up to 2 weeks.
Separate the roots from the stems, and store them separate plastic bags in the refrigerator. The leaves only keep a few days, but the beets should keep a couple of weeks. The roots can be steamed, boil, or (more often) roasted. They can also be grated and added raw to salads. Try adding the chopped leaves to whatever you make with your collards with week. Here’s one idea for beet greens
Arugula’s small tender leaves pack a peppery punch that makes a great addition to salads, in sandwiches, on top of pizzas and pastas, or just devoured right out of the bag—my favorite fall snack! Store in a plastic bag in the fridge for just about two days. Since arugula doesn’t keep long, I feel no guilt about grabbing a handful every time I pass by the fridge.
Trim off the bottom inch of stem and place them in a glass of cold water. They will then keep on the counter for about a week, and in the fridge up to two weeks. Be sure to change the water every couple of days, and trim the stems when they start to spit and fray.
Scarlet Queen Turnips
Both the greens and the roots are edible, but be sure to store them in separate plastic bags in the crisper. Use the greens within a week; roots keep for a couple of weeks. The greens are great added to soups and stews or on their own, as in Simple Southern Turnip Greens. The roots can be sliced and eaten raw in salads or roasted and eaten whole.
Easter Egg Radishes
Same as with salad turnips: cut off the leafy green tops and store the roots in a loose plastic bags in the fridge. The greens are technically edible, but very bitter, so most people just compost them.
Bok Choy tends to wilt after a couple of days, so I always try to use this vegetable first. Wrap, whole, in an old dishcloth or plastic bag and store in the fridge.
Refrigerate in a plastic bag lined with paper towels. Keeps about 4-5 days in crisper. Do not wash until you are ready to use them. To prepare: strip leaves from the stems, and roughly chop the leaves.