Summer CSA Week Six

This week we have fresh garlic and spring onions!  Fresh garlic is the pungent uncured version of the garlic we are all used to getting at the grocery store.   When you get it home,  keep it's stalk on and store it in the refrigerator until you are ready to use it, then cut off the stalk, and make a slice in the bulb to get started peeling it.  Peel off the more fibrous layer and use the cloves just like regular cured garlic!  
Spring onions are similar to fresh garlic in that they are just the young version of the usual cured onions we eat, only fresh onions are so much sweeter!  There is no need to peel them, and you can use the entire onion, including the tops.  Use the tops in anything you would usually use scallions for, or throw them in the pan with the rest of the onion in whatever you are cooking.
A couple of reminders about veggie storage:  to keep your carrots and beets crisp, cut off their tops and store the roots separately in a plastic bag in the refrigerator. To keep new potatoes longer,  keep them in a plastic bag in the fridge... they are more tender than full size potatoes, but still need to be kept in the dark.  

Veggies this week:

 

Red Buttercrunch, or Green Head Lettuce
Collard Greens
Kale

Peas: Sugar Snap,Purple Snow Peas, Shelling Peas

Carrots
Spring Onions
Zucchini
Fresh Garlic
Herbs: Dill or Parsley
New Potatoes

Summer CSA: Week Eight

      This week we have fresh garlic! Fresh garlic is just uncured garlic, and is delicious and potent like the storage garlic we’re familiar with.  To use it, cut off the stalk and the roots, peel the bulb, and use the cloves as you would regular garlic.  Make sure that you store the rest of it in a plastic bag or container in the fridge as it doesn’t keep for very long after it’s been peeled.

      Depending on the harvest, there may also be a taste of husk tomatoes or tomatillos to try.  Husk tomatoes are like a cross between a cherry tomato and a tropical fruit tucked in to a brown paper lantern or husk.  They’re delicious as a snack, in salads, salsa or made into jam or pie.  Try them fried lightly with onions and added to quesadillas for a surprisingly tasty treat.  Tomatillos are in the same family as husk tomatoes, but larger, greener and more tart.  They are a traditional food from Mexico.  At our house we use them solely as the main ingredient in green salsa, but they can be roasted to make a green enchilada sauce, or diced up to add to a salsa fresca (chunky red salsa) as well.

   

Veggies this week:

·      Cucumbers! Picklers, Japanese, Slicers or Lemon

·      Zucchini or Kale

·      Carrots

·      Eggplant, Italian or Japanese

·      Fresh Garlic

·      Assorted Tomatoes, Tomatillos or Husk Tomatoes

·      Peppers (if available)

 

RECIPES

Summer Cucumber Tomato Salad

1 medium cucumber, peeled and sliced 1/4 inch thick
1 fresh onion, sliced and separated into rings
3 medium tomatoes or a handful of cherry tomatoes, cut into wedges
1TBS vinegar
1tsp sugar or honey
1/4 cup water
½ tsp salt
1/4 tsp fresh coarse ground black pepper
1TBS olive oil
1 teaspoon chopped fresh mint (optional)

Combine all ingredients in a large bowl. Toss well to mix.  Adjust seasonings to taste.  Refrigerate at least 2 hours before serving.

Salsa Verde

Try this recipe from Bon Apetit Magazine:  http://www.bonappetit.com/recipe/charred-tomatillo-salsa-verde