Dear CSA members and farm friends,
Welcome to Week 11 of our 12-week Fall and Winter CSA season. NEXT week will be the last week of the 2016 CSA season. The weather is warm and drizzly this morning and, despite the recent cold weather that we've been experiencing, the crops look great and we have a wonderful share in store.
In this week's box:
- red leaf lettuce
- green leaf lettuce
- savoy cabbage
- watermelon radish
- collards or broccoli
We have been hard at work pulling cabbages and bulk roots out of the mud and our walk in coolers are getting packed full of these storage crops. While the CSA ends next week, we expect to have plenty of greens, roots and cabbages to sell through the winter months.
As the season comes to a close, I find myself looking towards the future and thinking of ways that we can improve as growers and how we can make the CSA experience even better. Some goals for the 2017 season are to become USDA-certified organic, to develop an organic spray program to combat the foliage diseases that have plagued our melons, and to start an enterprise producing baby salad mixes on a weekly basis. If you have any ideas on how we could improve the farm or your CSA experience, please let us know.
Thanks for choosing your local farm,
Will and the farm crew
Separate the greens from the roots, then store them separate plastic bags in the crisper.
Trim the leaves and store them in plastic bags in the fridge for a couple of days or place them in a glass of shallow water on the counter for up to a week. Store the stalks in a plastic bag in the crisper for a couple of weeks.
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.
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.
Shaped like Green Cabbage, but with deep green, crinkly leaves, that make them popular with chefs. The leaves are more tender than other cabbages, so Savoy cabbage works great raw in salads, but you can use it in any recipe that calls for cabbage.
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.
Keeps up to two weeks. Store in crisper. Wash just before use.
Opinion varies widely on the proper way to store collards. To wash, or not to wash, before storing? To de-stem, or not to de-stem? I’ve done both, depending on how much time I have and how much space I have in the refrigerator. I’d love to hear your opinions on this. Either way, store in a plastic container in the fridge for up to a week.