Welcome to the Spring 2016 season at Native Son Farm! I am Sarah Ligon, and I’ve been blogging here for the past year with tips, recipes, and tales from my family’s exploration of the bounty of naturally grown produce grown just down the road. My family includes my husband, Kevin, and our kids Colin, 7; Archer, 4; and Virginia, 2. We are a mixture of fresh produce lovers and really picky eaters, so my cooking suggestions over the season cater to both ends of the spectrum. And I am by no means a culinary expert—just an adventurer, like you!
After a winter of eating mostly the same seven meals every week, we were all ready for the CSA season to start to add some much-needed variety to our meals. And more greens. Surely I was not the only one to notice a few extra pounds over the winter hiatus, likely due to the absence of my weekly box of veggies?
One of the things I love best about having a CSA share is that it forces me to try new things. It also removes the burden of choices I’m presented with every time I walk into a grocery store or open a cookbook. With that in mind, here is the variety that is this week’s share, my plan for incorporating it into my family’s weekly menu, and a few tips for storing your produce to keep it as fresh as possible, all week long.
What’s My Share?
- Strawberries, 3 pints
- Green leaf lettuce, 2 heads
- Bok choy
- Salad turnips
- Spring onions (red or white)
- Flat leaf parsley
My Weekly Meal Plan
Fresh strawberries and yogurt
Pork chop and roasted bok choy with lemon garlic cashew cream
I’m working on comprehensive list of the best storage tips for all your Native Son produce, but in the meantime, here’s a great little cheat sheet.
To keep strawberries from getting moldy, wash and hull just before eating. Enjoy within two days—that is, if you can refrain from eating them all in the first two minutes!
Wrap in an old dishcloth or plastic bag and store in the fridge. Keeps about a week.
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 clamshell they came in. Best enjoyed within two days.
Flat leaf parsley
Many people store fresh herbs like parsley in a plastic bag in the bridge, but I have found a way to keep it going strong for weeks. Just treat it like fresh-cut flowers, and store in fridge. Trim 1-inch off the ends, and place in a glass with about 3 inches of water. Change water every couple of days, and remove immediately any leaves that become slimy.
The greens are edible, but store separate. Store roots—greens removed—in a plastic bag in the crisper. Keeps for weeks and weeks.
Green leaf lettuce
Should stay fresh for 7-to-10 days if stored properly. Remove leaves from stem, wash and dry, then 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. This week I’m experimenting by storing some of my lettuce in a large tupperware to see if that keeps it fresher. Stay tuned for the results!