Harvest One – June 19, 2019 – CSA Veggie Harvest!

kicking off week one for the 2019 veggie CSA!

 

in your crate

petite garlic scapes

salad mix

 spinach

 radish

baby-juvie kale

head lettuce

full share only : broccoli raab 

*many of the veggies are hyperlinked, click on them for pictures, usage, storage, and/or recipes

 

I know, I know, “Lots of leafy greens!” Indeed. ‘Tis the season.

This will be the start of salads. Get your favorite dressings around. Slice some of those garlic scapes real fine, shave a few radishes real thin. Toss it in.  Have at it. Enjoy!

We are pleased to begin the CSA Veggie Harvests this week. It’s always exciting to kick-off the new season and kick out many of the store-bought veggies from the fridge!  The plantings look very good in the hoophouses and in the field. It’s been a bit of a slow start, as far as  growth and sizing up go.  We need to give it some time and wait for the heat to pour on, it will.

“I read recipes the same way I read science fiction. I get to the end and I think, “Well, that’s not going to happen.”

from  Farmer John’s Cookbook

*I can relate to that only too well!

 

Below is some info about ‘greens’, not all of which are always green!

 

GREENS

kale, chard, collard, arugula, spinach

Info below gathered from From Asparagus to Zucchini MACSAC. 2004.

fresh, raw “greens”

  • wash well in cool water bath to remove fine grit. (spin dry in your salad spinner. dry is good!)
  • try a salad mix of varied baby greens with no lettuce at all, or dilute down a pungent blend by tearing in extra lettuce.
  • many salad greens taste excellent lightly braised, sauteed, or stir-fried. Watch out! They cook very quickly.
  • Use salad greens to decorate a platter.
  • Toss green salad with dressing at the last minute to avoid sogginess.
  • toss salad with your choice of fresh herb leaves, such as basil, cilantro, dill or parsley.
  • pile your favorite salad greens into sandwiches, tacos, burritos, or omelets.
  • cook and add greens to quiches, lasagna, or other baked goods.

cooked greens

  • be careful not to overcook. overcooked greens will be mushy, tasteless, and significantly reduced in nutrition.
  • greens will cook down approx. 1/4 to 1/8 original volume.
  • boil greens 2-4 minutes, or steam 5-8 minutes, depending on maturity and toughness of greens. watch for the color to brighten; this signals cooking is complete or nearly complete. colors will darken and fade in vibrancy when overcooked.
  • baby greens are excellent for sauteing, larger, more mature greens for stir-frying – add them toward the end of the cooking time – anywhere from 2-5 minutes is usually adequate for both.
  • most greens are interchangable, though pungency does vary.
  • greens add color, texture and flavor to soups and stews.
  • serve cooked greens simply. Toss with red wine vinegar, olive oil, salt and pepper. Or, toss with sesame oil, rice vinegar, and soy sauce. Or, toss with a lemon vinaigrette. Or, top with a pat of butter or totally plain!
  • mix greens into omelets, quiches, lasagna, and casseroles.
  • saute pre-cooked greens in garlic butter and onion.
  • baby greens make an excellent raw salad.

“Most garden greens love cool weather. They grow quickly and will be among the first vegetables of the season in spring and the final leafy ones in the fall.

Their vibrancy and freshness are a gift of flavor and health. Greens are packed with nutrition. Properly prepared, greens offer generous amounts of vitamins A and C, some B vitamins, and folic acid, as well as minerals such as calcium and iron. Greens are very high in dietary fiber and low in calories. In the health world, dark leafy greens also receive attention for their roles in disease prevention.”

 

 

Freezing Greens (kale, collard, chard, spinach)

Wash your greens thoroughly and cut out thick stems.  Cut the greens into large pieces.  Boil a large pot (2 gallons) of water and blanch the greens for 2 minutes, you can use a wire basket, mesh bag or metal strainer and I have also just dunked and used a large slotted spoon to scoop them out.  Put batches in that are small enough to avoid matting the leaves.  Start the timer as soon as you put the greens in the water and stir them or cover them for the 2 minutes.  Prolonged blanching causes loss of all those good vitamins and minerals and under blanching will stimulate the activity of enzymes that ruin flavor for longer term freezer storage.  Once the two minutes is up put them in a bath of water ice water to stop the cooking process.  The greens should be stirred several times while cooling and about 2 minutes of cooling time is enough.  Once the greens are cooled, drain them and pack into freezer jars leaving 1/4 inch head space or in freezer bags.  The greens are great for adding into any recipe you would add frozen spinach.

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