What's My Share? Fall CSA Week 6

Your Week 6 CSA: Romaine lettuce, broccoli, salad turnips, green leaf lettuce, Nero Tondo radishes, cabbage, cilantro, dinosaur kale.

Your Week 6 CSA: Romaine lettuce, broccoli, salad turnips, green leaf lettuce, Nero Tondo radishes, cabbage, cilantro, dinosaur kale.

Dear CSA members and farm friends,

Can you believe that it is already the 6th week of the fall and winter share season? The time has changed, it still hasn't rained, and we are starting to work on our 2017 crop plan. We are loving the weather and really enjoying harvesting your veggies each week.   In the share this week, we anticipate:

  • broccoli
  • Romaine lettuce
  • green leaf lettuce
  • Dinosaur kale
  • green cabbage
  • Nero tondo (black) radishes
  • salad turnips
  • cilantro 

I harvested cilantro this morning, and when I came home for lunch Magnolia and Juniper told me that I smelled like "alantro" and have been commenting on it all day. They think that it smells good. 

I know from experience that some of you will detest cilantro and think it tastes like soap. Your DNA could be to blame, in which case I recommend blending it into pesto. For more info on the cilantro gene, check out this article.

Thanks for choosing to have a local, non-toxic veggie farm in your neighborhood. 

Will
 

What Do I Do With?

Nero Tondo (black) radishes

These special Spanish radishes boast crisp, hot white flesh and the distinctive black skin. Because the skin is so tough, be sure to peel it before eating.  Treat it as you would a turnip, rather than a radish. Roasting will bring out this radish’s sweetness and cut the heat. Will and Amanda say this radish has wonderful medicinal properties. Store as you would any radish or turnip: separate leaves from stems, and place in a plastic bag in the crisper. Check out this great collection of recipes for black radishes.


Salad 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.
 

Cilantro

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.
 

Lacinato “Dinosaur” Kale

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 about a week.Wash leaves, trim stems, and pat the leaves dry before using. Store in a closed plastic bag in the fridge for a week or more.
 

Lettuce

Remove leaves from stem and wash in cold water. Add a little ice to the water if lettuce has wilted on the way home from the market and needs perking up. Spin or pat dry. Wrap in paper towels and store in a large plastic bag in the crisper. The paper towels will soak up any excess moisture, and the plastic bag will keep the air from circulating too much. Remove immediately any leaves that become slimy. Should stay fresh for 7-to-10 days if stored properly.
 

Broccoli

Keeps up to two weeks. Store in crisper. Wash just before use.
 

Green Cabbage

Heavy, firm and round like a ball, and slightly bitter or “peppery” in taste. Keeps for a couple of weeks in a dry crisper. Discard the outer-most leaves. Wash just before use. Use for soups, stews, coleslaws, roasting, stir fries, or ferment it as sauerkraut or kimchi. Whole leaves can be used to make cabbage rolls. Check out our own collection of cabbage recipes.

 

What Should I Eat?

Black Radish Chips

Sweet Roasted Broccoli

Stuffed Cabbage

Lemon-Garlic Kale Salad

Salad Turnip, Carrot, and Apple Salad