The strawberries are what sold me on the Native Son Farm CSA. They are so much sweeter and juicier than store-bought strawberries that family generally eats them as soon as we get home from market. I’m sure we’re not the only ones.
Strawberries usually top the list of produce it’s best to buy organic. They are generally the most chemically intensive crop, and most commercial berries are sprayed every seven days. Native Son strawberries are chemical and pesticide free—and the only commercial organic strawberries grown in Mississippi. The season is short, though, about five weeks. So eat them up while you can!
What’s My Share?
- Strawberries, 2 pints
- Salad Turnips
- Rainbow chard
- Green onions
- Green leaf lettuce
- Red leaf lettuce
Separate the roots and the stems and store in plastic bags in the crisper. Most people toss the greens or add them to the stock pot. (I give them to my chickens, who think they are a delicacy.) But they are edible. Here are some suggestions for preparing them.
Same as carrots and salad turnips: cut off the tops and store separately in plastic bags. The greens are also edible, but very bitter, so use sparingly. Check out these recipe ideas.
Store as you would lettuce, in plastic zipper bags with a paper towel to wick away moisture. I go ahead an separate the leaves from the stems before I store it, so that I can prepare it more quickly. The stems taste great diced and sautééd in a little olive oil. Try to eat chard within a day or two for peak freshness.
Last week’s experiment proved to me that storing washed lettuce in a papertowel-lined tupperware really does keep it fresher longer. But as long as you eat it up within seven days, it doesn’t make much of a difference whether you store it in plastic bags or a tupperware.
What’s on the Menu This Week
Sautéed Chard with Salmon