Greetings, CSA members!
Looks like it’s going to be a nice, summery week, and all the warm weather is sure to make our peak summer crops, such as melons and sweet corn, experience a nice growth spurt! In the meantime, our carrots and cauliflower are at their prime, so we’re excited to share these new veggies with you.
Here’s the full list of items for this week’s box:
Carrots: Oh, these are so sweet and crisp! Really good to crunch on with veggie dip, lightly steamed, roasted in the oven, or grated raw in salads. For added flavor complexity, this dish for Chili Spiced Carrots is really good. Storage tip: Remove the green tops of the carrots before you store them in the fridge. This will keep the carrots fresh and sweet longer. Some folks use the tops to feed to their rabbits or chickens, or save a few to add to homemade broth and stocks to impart a carroty flavor.
Cauliflower: So many ways to prepare this, but we heard of a really creative idea from one of our farmers market customers this week. You can roast the florets in the oven with raisins, nuts and other interesting additions. If you do a Web search for “cauliflower with raisins and nuts,” so many cool ideas come up.
Kale: Just as with lots of crops, we grow several varieties of this on the farm. This is our Rainbow Lacinato variety of kale, which was actually developed by a plant breeder right here in Oregon. Try a kale salad, bake some kale chips for snacks, or cool off with our famous Pineapple Kale Smoothie Recipe.
Scallions: Tasty little green onions to add flavor to other dishes.
English cucumber: One cool way to use several items in this week’s box would be to make up some fresh spring rolls. Some diced cucumber, grated carrot, chopped snap peas, scallions and rice noodles would all be perfect ingredients. You can really mix-and-match all kinds of fresh veggies when you make spring rolls. They pair well with a simple homemade peanut sauce.
Lettuce: We had several new varieties of lettuce ready this week, so half of you get a multicolored romaine called Majestic, and the other half get our red leaf lettuce called New Red Fire. Both are great for salads, of course, and slapping on burgers and sandwiches. Storage tip: When I get a new head of lettuce home, I take all the leaves off the head, give them a good wash/rinse, shake most of the water off (but not all), and put the washed leaves in a big container with a lid in the fridge. Then it’s all ready to go!
New potatoes: These are our very first potatoes of the year! These red new potatoes work wonderfully in potato salad. They’re just so flavorful prepared simply, too, such as boiled and then tossed with butter and herbs.
Snap peas: We never seem to get the snap peas beyond the snacking stage, because they’re just so darn good. But here’s a recipe for Snap Pea and Cucumber Salad if you’re looking for more ideas.
Garlic scapes: As we were putting the scapes in the boxes, we kept imagining some foil packets on the grill with sliced new potatoes, butter, herbs and diced garlic scapes. Could be a yummy thing to try this week.
Happy cooking, everyone!