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2017 SUMMER CSA WEEK 3 (posted 2:48pm 5/28/17)

Posted 5/28/2017 1:52pm by Jane Cullipher.

Traditional Regular Share: Kohlrabi, Pink Lady Apples, Red Spring Onion, Lettuce and White Radish  

Traditional Large Share: Kohlrabi, Pink Lady Apples, Red Spring Onion, Lettuce, White Radish, Dandelion Greens, Red/White Potatoes, and Yellow Onions  

Traditional Jumbo Share: Kohlrabi, Pink Lady Apples, Red Spring Onion, Lettuce, White Radish, Red/White Potatoes, Yellow Onions, Blueberry, Snow Peas and Jar Good.  

Fruit Regular Share: 2 Blueberry, 1 Strawberry and Apples  

Fruit Large Share: 2 Blueberry, 2 Strawberry, Apples and Jar Good  

Item of the week: Kohlrabi is a member of the cabbage family, and as such, comes with this family's signature sweet-but-peppery flavor profile. We usually eat the bulbous bottom, but the entire kohlrabi plant is actually edible. The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple. The insides are usually a creamy white. If the skin feels particularly thick and rubbery, you can peel it with a vegetable peeler, but otherwise, you can leave the skin on. Slice it paper-thin on a mandoline and drizzle with good olive oil and sea salt to serve it as an appetizer or side salad. You can also serve the thin slices artichoke-style with a remoulade sauce or garlic-butter sauce for dipping. One more idea: raw matchsticks of kohlrabi make a great addition to summer slaws. Other ways to prepare it include roasting and stir fry. To store, cut off leaves, wrap them in a damp paper towel, and place in a plastic bag. Leaves can be refrigerated for three to four days; the bulb for several weeks.  


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.  

Red Spring Onion: refrigerate until just before use. Wash thoroughly. Easy preparation is to slice in half longways, drizzle olive oil, season with salt and pepper and grill.  

Lettuce: The best tool is the salad spinner. 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.  

White Radish: Before refrigerating, remove tops (if present). Package radishes (globes only) in a perforated plastic bag in the hydrator section of the refrigerator; they will hold about 2 weeks. The greens can be cooked similarly to other, made into pesto or in salads. They are peppery and last only one or two days.

Dandelion Greens: Store dandelion greens covered loosely in a plastic bag in the fridge. They should last about a week.

Potatoes: Please in a room-temperature, dark and dry area.  

Blueberry: refrigerate and wash just before using.  

Strawberries: do not wash until you are ready to consume them. At this time of year, it is best to freeze or consume them within 24 hours. If freezing, fill a sink or large bowl with water, put the berries in (with caps on) the water, roll the berries to gently wash any soil off and then drain immediately. Cap the berries and place on a baking sheet in freezer for an hour and then place in a freezer Ziploc bag.

RECIPES: to follow