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Posted 5/23/2017 7:27am by Jane Cullipher.

2017 SUMMER CSA WEEK 2 (posted 9:55am 5/23/17)    

Traditional Regular Share: Bok Choy, Romaine Lettuce, Pink Lady Apple, Italian Kale, Sweet Potatoes  

Traditional Large Share: Bok Choy, Romaine Lettuce, Pink Lady Apple, Italian Kale, Sweet Potatoes, Green Garlic, Beets, Kohlrabi  

Traditional Jumbo Share: Bok Choy, Romaine Lettuce, Pink Lady Apple, Italian Kale, Sweet Potatoes, Green Garlic, Beets, Kohlrabi, Rhubarb, Cabbage  

Fruit Regular Share: Rhubarb, Peas, Apples, preserves  

Fruit Large Share: Rhubarb, Peas, two types of Apples, 2 preserves  

Item of the week: Rhubarb: Plan on one pound of rhubarb to equal 3 cups of raw, sliced rhubarb. Fresh rhubarb is quite perishable. Place the stalks in a plastic bag to retain moisture and store for 3 to 5 days in the refrigerator crisper drawer. To freeze, cut the rhubarb stalks into 1-inch chunks and seal in an airtight bag. Frozen rhubarb will keep up to a year at 0 degrees F. An average serving of rhubarb, about 2/3 cup, contributes to healthy bowel movements due to its high fiber content, but it can also have a purgative or laxative effect in larger quantities. History records rhubarb among the medicines traded along the Silk Road. Rhubarb contains more calcium than a comparable cup of milk, but in a form the body cannot easily absorb. The stalks do, however, provide healthy amounts of vitamins K and C, potassium and manganese, among other vitamins and minerals. Although naturally low in calories, with 20 calories per serving, rhubarb requires sweetening to become palatable for most people.  


Romaine: If you eat a lot of lettuce and like to have it on hand, the best tool is the salad spinner. Many people have their lettuce wilt and toss it. For $12-25 or probably less, a salad spinner will bring back all types of greens (including the elusive basil) and keep it ready to use for a couple of days. Otherwise, prior to eating, break leaves apart in a full sink or large bowl allowing them to soak so that the soil will fall to the bottom of the sink. Dry with either kitchen towels or using a kitchen towel, put the lettuce in the towel, draw up the four corners, go outside and spin the bundle. Dressings adhere much better to dry lettuce.  

Bok Choy: store in crisper storage bin of fridge until ready to use  

Apples: To store apples, place a basket of apples on the kitchen table or counter and they will disappear quickly. Do not leave in a sunny spot of the room and generally apples will last long enough to eat.  

Kale: similar to Lettuce although you may want to de-stem the kale after cleaning to make cooking easier later  

Sweet Potatoes should be kept in the dark, literally. Please in a room-temperature, dark and dry area.  

Green Garlic: store in crisper storage bin of fridge until ready to use

Beets: If you have just recently purchased beet or beetroot at your grocery store or farmer’s market, they can keep for up to 2 to 3 weeks if stored properly. First, give the leaves and roots a good washing. Let air dry or make sure to completely dry before putting in refrigerator. Remove the greens, by leaving about 2 inches of stem attached to the root, so that bleeding does not occur. This is only necessary with red or purple beets as it does not occur with yellow and white varieties. The greens can be wrapped in paper towel and placed in a Ziploc bag where all the air has been removed. Beet greens stored in this fashion will last 2 to 5 days after purchase. Use greens in place of spinach, Swiss chard or kale in favorite recipes. Many like the greens served raw with lettuce in salads. The greens are packed full of nutrition value and should not be discarded. The root should be completely dry before storing. Place in a large Ziploc bag and remove all air. Then place in the crisper drawn of your refrigerator. With this preparation and care, the roots should last at least 2 to 3 weeks.


Rhubarb Butter:

4 stalks of rhubarb

1 apple, cored and cut into chunks

½ cup honey

2 tsp vanilla extract

¼-1/2 tsp cinnamon  

Puree together the apple and rhubarb until smooth in your food processor. Pour apple/rhubarb mixture into a pot and mix in honey, vanilla and cinnamon. Bring mixture to a boil, stirring occasionally. Reduce to simmer and continue to stir every 4-5 minutes for about 15-20 minutes or until desired consistency is reached. Pour into jar and allow to cool. Store in the fridge.  

Cole Slaw: this recipe has been used time and again by the Cullipher women for Sunday meals and cookouts. You can adjust the ratio of sugar and vinegar to accommodate your tastes.  

1 medium head of cabbage (chopped)

1 medium carrot (chopped)

1 cup mayo

½ Tablespoon dry mustard

¼ cup sugar

1 tablespoon prepared mustard (I use Dijon)

¼ cup apple cider vinegar

½ teaspoon basil

Optional: ¼ teaspoon cinnamon, ¼ teaspoon celery seed, Dash of nutmeg  

Shred cabbage and carrots. Combine remaining ingredients and mix well with cabbage and carrots. Chill for approximately 2 hours before serving.

Baked Apples    

4 McIntosh apples

1/2 lemon

4 tablespoons butter, softened

3/4 cup whole-grain cereal with dried fruit (recommended: Mueslix)

2 tablespoons dark brown sugar

1/4 cup chopped walnuts

1 pint vanilla ice cream  

Heat the oven to 425 degrees F. Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.  

Baked Romaine Lettuce with Parmesan (can also grill)  

1 Head Romaine

½ shredded Parmesan cheese

Olive oil

Optional: Lemon and pepper  

Preheat oven to 450 degrees. Cut Romaine in half stem to tip (longwise) and then cut the halves longwise for four servings. On a baking sheet, drizzle the quarters with olive oil and then sprinkle parmesan, lemon, and pepper. Place in over for 5 minutes but watch closely as the lettuce can char. Serve immediately.  

Tuscan Peas  

4 tablespoons extra-virgin olive oil

1 Spanish onion, cut into a fine dice

1 tablespoons granulated sugar

1 teaspoon chili flakes

1 tablespoon tomato paste (can use paste in a tube)

2 cups fresh green peas (can substitute frozen)


Fresh mint leaves  

In a large saute pan heat the oil until smoking. Add the onion and cook until translucent, about 6 to 8 minutes. Add the sugar, chili flakes and tomato paste and cook until rusty looking 4 to 5 minutes. Add the peas and cook until very tender, 8 to 10 minutes. Season with salt. Serve hot or at room temperature garnished with mint leaves.