Summer is raging at the farm! All that rain did a good job of fattening up all the plants and their fruit, and now this sun shine is ripening everything–Molly and I have both been able to snack on a few of the first tomatoes, which means you all will be getting some next couple of weeks!
I hope you all enjoyed your vegetables last week. We tried to set you up for some tasty salads. Last week you also all got big bunches of chard, and this week you have gotten more chard and also beet greens (beet greens are delicious and taste a lot like spinach!). If this heat is keeping you from cooking all of those greens, I would recommend throwing them in the freezer so that you can enjoy delicious, local food in the winter.
What I do to freeze greens is: rinse them, chop them to the size I will want to cook them at when I remove them from the freezer (once they’re frozen there’s no more opportunity to wash or cut), throw them into any old plastic bag (many people insist on using Ziploc freezer storage bags, but I almost always just use regular plastic bags that you get from the grocery store and everywhere else), label the bag with the type of veggie and the date, and throw them into the freezer. Many people suggest that you blanch greens before freezing them, but I don’t for three reasons: 1. They taste fine without doing the extra work. 2. If I wanted to turn on my stove to blanch the greens, I’d just eat them now. 3. You lose the water soluble nutrients to your blanching water. You could also chop up your beets and rutabagas and throw those in the freezer too, but they should last for a while in your fridge. Remember to remove the greens from your beets as soon as you can–it will help them stay fresh and crisp.
Also, this week half of you got tomatillos (the other half will get them next week). To make tomatillos salsa, you don’t even need to roast the tomatillos (keep that oven off!). Take the husks off the tomatillos, rinse them, chop them and throw them in the blender with some minced cilantro, onions, hot peppers, and water. I put tomatillo salsa on everything–eggs, sandwiches, salads….
If you didn’t get tomatillos you got a summer squash. My roommate Elise makes a delicious and easy squash dish by sauteing some garlic salt and pepper in butter and then adding shredded squash to it. It is great and goes well with eggs in the morning. It also tastes good cold out of the fridge the next day.
Like I mentioned earlier, you also all received some rutabagas. If you don’t know how to cook rutabagas these are a few of my suggestions: Treat them like a potato–boil them and mash them or make a rutabaga/carrot/potato soup, etc. My favorite thing to do with them is to cube them and other root/tuber vegetables (beets, carrots, parsnips, potatoes, sweet potatoes, etc); then toss them will olive oil, whole garlic, salt, pepper, and any herbs I love; and then roast them in the oven (350-450 for about an hour or until a nice texture) while I sit on the porch and drink an icy beverage. I often make a whole bunch of these roasted roots and eat them throughout the week.
We hope you are all enjoying your vegetables and being a part of our CSA. We are both really glad that we can have a CSA this year! You all are our first CSA, so please let us know if you can think of ways that we can make the CSA better in the future. Also, remember that when you come pick up your bag, you are welcome to hang out and check out the garden. You can also poke around and see if there’s anything else you want us to harvest for you–right now, for example, we have a ton of basil!
Have a good week,
See you next Monday,