letters & info – week 2, 2018
week 2: May 8, 2018 – May 10, 2018
Helpful information on share contents can be found in the produce information booklet
Produce Tips and Information:
Storage: there are 2 choices, wash when you get home so that the spinach is ready when you need it or was as you go. Either way be sure that the spinach is dry before storing and plan to use this tender green as soon as possible. Wash and completely spin dry and store in layers of paper towel in the refrigerator for 3-5 days
Can be frozen in the original container by pouring out a little of the liquid to allow for expansion. You can also store in serving size containers. After defrosting, strain before serving.
Leafy and Lettuce Greens
Wash and thoroughly dry (spin dry!)
1. Wrap in paper towel and place into a plastic bag
2. Layer with paper towels in a plastic container
3. Wrap in Aluminum Foil
4. Place in a plastic bag, getting as much air out as possible, then blow in 1 exhale of Carbon Dioxide.
Baby Bok Choy
Store in a plastic bag in the crisper drawer of the refrigerator
Do not wash until you are ready to use
Will keep 3-4 days
Simple stir fry: 1 -2 T oil heated, add 2 cloves of garlic chopped, top with baby bok choy, Stir-fry 3-4 minutes over moderate heat, add 1 T soy sauce and 2 T vegetable stock continue to stir-fry until bok choy is tender/crisp
Check Your Temperature – Lowering the temperature of your refrigerator just 1 degree can help to keep produce fresh a day or two longer.
Cook While It’s Fresh – If you are not going to cook and serve one of the vegetables in your share, just cook and store. It will give you a few more days to use it in a meal plan.
Pinching Herbs – As herbs mature in the garden, pinch at the stems, under 1 or 2 groups of leaves. Pinching will improve the shape of the plant and keep them from flowering or going to seed.
Tomatoes – The best method of storage is at room temperature, on the counter, with the stem side down. If it will be more than a couple days, they can be stored in the fridge.
Based on your comments on Facebook, I am happy to see that you enjoyed your first share. I read a Facebook post by Kim De Maria that said cider was served with dinner and there was a plan for spinach, asparagus, and kale. I am hoping that the “tips” each week will be helpful. Some of you commented and some of you “liked” so we will try to keep you informed throughout the season. Following the arrival of our first box of freshness, we hope you are all having fun getting back into the swing of using fresh, homegrown produce in your kitchen.
Get ready to plant Oregano and Curly Parsley this week. The parsley can be planted with the chives you got last week and as well as this week’s oregano. Later on, you can eventually add sage and thyme in the same pot. I can remember when curly parsley was the only parsley available in the supermarket. Recently it has often been passed by for flat leaf when cooking and mainly used for garnish. I have found some recent posts bringing curly parsley back into favor. Feel free to use either, whichever you have available. Plan ahead, as you will certainly want to use oregano when cooking with tomatoes, zucchini, and peppers all summer long. It is a beloved herb when preparing herb chicken or shrimp scampi, yum!
The lettuce this week will be from the high tunnel here at our home-base farm. You will see green leaf, red leaf, and romaine lettuce, which will contribute to a flavorful salad mix. It is time to think about salad as a main dish. Spring, as we know, is all about the leafy greens. The spinach once again is from our organic fields. The asparagus with these warm days this past week will continue to pop up and be cut for the shares.
I am sending a special Happy Mother’s Day message to all of our members. Maggie and I are hoping to see some of you at brunch on Saturday or Sunday. If not, I hope that someone will be preparing some farm eggs for your brunch at home. Until next week, enjoy the freshness!