I’ll show you how to cut up and use fennel in this week’s video.  Try it in this 10-Minute Fennel and Citrus Salad. Instead of arugula, substitute bok choy or Napa cabbage leaves from your market box. Crunchy bok choy stems would be a great addition as well.

Also: Learn about the health benefits of beets, especially fermented beets, and beet Kvass.

Celebrate our new Greek-style yogurt with me! I shared my methods for making your own homemade yogurt here.

 

To Help You use everything in your box this week, Use this ​Meal Planning Guide​ to keep track of what’s in the fridge, what needs to be used first and what you have planned or prepped for each day.

Organic Veggies We Harvested This Week:

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

Coming Soon:  If you want those the first time they are offered, make sure they are rated 5 in your preferences and there aren’t too many other competing 5s.

What to use first: broccoli, dill, lettuce, snow peas, microgreens, cherries, blueberries, raspberries

What to use last: kohlrabi, beets, garlic scapes, rhubarb, scallions

Finished for the season: We’ll let you know here when a certain crop is over for the season.

Done for now but will return: Many spring veggies will reappear in the fall.

Storage & Usage Info

Beets, Red – Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge, using them quickly as they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge. To freeze beets, slice or chop them, spread them on a cookie sheet to flash freeze, then transfer them to freezer bags where they can be stored for up to a year. I love beets. My favorite summer salad is with beets, walnuts, and parmesan. Some people love beets. Others will try to hide them in other things. Try Beet Chips – even for those who don’t like beets.  Or hide them in baked treats: 11  Beet Recipes that Don’t Taste Like Dirt

Want to give Red Beets a try? Download my free veggie e-book all about Beets with suggested recipes and best uses!

Bok Choy – Bok choy can be eaten either raw or cooked. If stir-frying or sautéing, chop the white stalks separately from the green leaves. Start cooking the white stalks several minutes before adding the leaves to avoid overcooking the greens. Bok choy can also be grilled by cutting the vegetable lengthwise and drizzling with oil. Storage:  Do not wash until ready to use. Store in an open plastic bag in the refrigerator crisper drawer. Dirt often gets trapped in the widest part of the white stalks, so wash it well. Try these recipes: Pasta with Bok Choy and Feta, Buttery Bok Choy Gratin, Chow Mein with Peas, Greens, Bok Choy 

Chinese/Napa Cabbage – Can be eaten raw in salads or cooked any way you would use traditional cabbage. It tastes excellent in Asian-flavored dishes, especially stir-fry. Stir-fried Chinese Cabbage Recipe Store the Napa cabbage wrapped in a damp towel or plastic bag in crisper drawer. The Napa cabbage will stay fresh for up to two weeks. For a quick, unique meal, try Curried Macaroni & Tuna with Chinese Cabbage and serve warm or cold.

Collard Greens – To store, wrap the greens, unwashed, in damp paper towels until you are ready to use them. Keep the wrapped greens in an open plastic bag in the refrigerator for up to about 5 days. When you are ready to cook the greens, you’ll need to wash them. To freeze: Wash the leaves, cut off the woody stems, blanch in boiling water for three minutes and chill in ice water. Dry the leaves, pack into freezer bags, and freeze. Make these Asian Sushi Collard Wraps for a farm-to-table alternative to takeout.

Cucumbers, pickling – store in a loosely sealed plastic bag in the fridge. This is your opportunity to make a Refrigerator pickle (also called a Quick Pickle) or a Fermented Pickle. Both are easy, though fermented pickles have more probiotic advantages. . You may still use pickling cucumbers as snacks or in salads.  They just work better for pickling than an English or slicing cucumber. 

Cucumbers, slicing – store in a loosely sealed plastic bag in the fridge.  Cucumber Salad is a classic!

Dill – like all herbs, will not last long once picked. Place upright in a glass of water in the fridge or on your kitchen counter. Dill pairs well with potatoes, cucumbers, and green beans. If you cannot use the dill this week, preserve the herb by tying a string around the bunch and hanging it upside down in a well-ventilated and dry area. When it’s dry, crumble and store in an airtight container. Making a dill dressing to use on salad, dip, grilled veggies or meats also preserves the dill longer.

Fennel – Fennel is a member of the carrot family and is known for its sweet, anise-like flavor. Fennel is rich in vitamin C, potassium, and manganese. The bulbs can be thinly sliced and added to salads, sautéed, roasted, or grilled. The stalks can be used in soups and stews, and the fronds can be used as an herb-like garnish. Store fennel bulbs in a plastic bag in the crisper drawer, where they can keep fresh for up to a week. If the fronds are still attached, trim them and store separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen.

Garlic Scapes – a treat that is only harvested for about 3 weeks each year. Place in a plastic bag in the fridge for two to three weeks.  It makes a delicious pesto. Simply replace basil with garlic scapes in a pesto recipe. This pesto may also be frozen flat in a plastic bag so that you may break off a chunk as needed. Garlic Scape Pesto. If you can’t get through them fast enough, just chop them up and throw them into the freezer in a Ziploc freezer bag. Use them all winter long as a garlic substitute. I like to use these in garlic-scape compound butter or add to my own DIY cream cheese.

Kale – Lacinato or Red Russian kale. Store in a loosely sealed plastic bag in the crisper drawer for 7-10 days. Lacinato is dark green, with narrow bumpy leaves. Red Russian kale has red/purple stems and a more tender, flatter leaf. To freeze, wash and chop into small pieces and place in a freezer bag. This would be delicious used in the winter in a potato soup or vegetable stir fry.  I love it sauteed with garlic and olive oil until bright green and tender.

Kohlrabi, Green – green or purple variety. Cut off leaves and store separately in a plastic bag – you can use them like kale!  Most likely you will receive purple kohlrabi which is more often used as a cooked vegetable. Green varieties are very suitable raw and may be cooked as well.  Store bulbs in a bag or wrap in a moist paper towel. Both parts should be stored in the vegetable drawer of the refrigerator.  This post has great info and suggestions for Kohlrabi.  Other CSA members have enjoyed their kohlrabi grilled, roasted, and spiralized into noodles. Kohlrabi Salad with Cilantro and Lime is a refreshing side for your summer meals. SNACK IDEA: Cut in slices or sticks for snacking, sprinkle with salt or serve with a dip. Some people even swear that dipping in peanut butter is their favorite way to eat them.

Lettuce, Butterhead – This variety is a head lettuce. Store it properly to last all week.

Microgreens – Transfer to an airtight container or a resealable plastic bag lined with a paper towel to absorb excess moisture. Store the container or bag in the refrigerator’s vegetable crisper drawer, where the microgreens can stay fresh for about 5 to 7 days.

Mushrooms, Lion’s Mane – can be sautéed, grilled, or roasted and are excellent in soups, stews, and stir-fries. Their texture makes them a great meat substitute in vegetarian and vegan recipes. Store in a paper bag in the refrigerator to prevent moisture buildup and keep fresh for up to a week.

Mushrooms, Oyster – can be sautéed, grilled, roasted, or added to soups, stews, and stir-fries. Use in pasta dishes, risotto, or as a topping for pizzas. Store in a paper bag in the refrigerator to maintain freshness for up to a week.

Mushroom, Portobello & Cremini – These two mushrooms are the same variety but are harvested at different sizes. Store in a paper bag and refrigerate in the main section of the fridge with a dry paper towel to absorb excess moisture. Alternatively, mushrooms can be briefly sautéed or blanched before freezing to extend their shelf life for up to 3 months.

Mushrooms, Shiitake – Add them to stir-fries, risottos, soups, or use them as a filling for tacos. They are also great for Asian-inspired noodle dishes or as a base for stuffed mushrooms. Enjoy their earthy flavor and meaty texture in these and other creative recipes. Store shiitake mushrooms in a paper bag or a loosely wrapped plastic bag in the refrigerator.

Rhubarb – To store rhubarb, remove any leaves and trim the ends, then place the stalks in a plastic bag and store them in the refrigerator for up to a week. For usage, rhubarb can be cooked into compotes, jams, pies, or used in baked goods, providing a tart flavor that pairs well with sweet ingredients like strawberries or apples. Looking for a savory way to use rhubarb? This Linguini with Garlic, Pepper, and Rhubarb recipe takes under 30 minutes to prepare.

Scallions – Green onions, or scallions, can be wrapped in a damp towel or placed in a plastic bag in the crisper drawer of the fridge. Chop and use raw or cooked any way you would use a bulb onion. The whole of the green onion can be eaten, stalks and all.

Snow Peas – can be enjoyed raw in salads or stir-fried for a crunchy texture. They are a versatile vegetable that pairs well with various dishes and cuisines. Store snow peas in a perforated plastic bag or breathable container in the refrigerator’s crisper drawer for up to 3-4 days to maintain their freshness and crispness.  Snow Peas and Garlic is a great way to use your garlic scapes and scallions with your peas. 

Spearmint – Just like most herbs, mint should be stored on the kitchen counter in a jar or cup with a small amount of water in the bottom. Keep the mint fresh by snipping a half inch off the bottom of the stem and placing it in a glass of water on your kitchen counter, just like you would do to a bouquet of flowers. Change the water daily to keep the herb fresh all week. Here’s more to help you use fresh mint. Mint Resources

Summer Squash/Zucchini – green summer squash is often called zucchini but there are many varieties of various green and yellow that are interchangeable in recipes. Try a simple sautee or stir fry. Use green or yellow squash in this Simple Sauteed Zucchini Squash Recipe. Sausage Stuffed Zucchini is a great dinner option.

Swiss Chard – Chard is in the chenopod family which includes beets and spinach. The stems come in a variety of vibrant colors or simply a whitish green. Both the leaves and the stalks are edible. When cooked, swiss chard is a very good source of vitamins A, C, K, iron, and potassium. Serving Suggestions: When picked very young, chard can be part of a green salad. But full grown chard like in your box today has a very strong flavor and tough stems when eaten raw. Chard can be sliced and chopped and added to soups. After cooking for several minutes, it can also be added to rice and beans or omelets. Basically any way you would prepare spinach, you could substitute chard allowing for longer cook time for the stems. Store in a loosely sealed plastic bag in the fridge for 3-5 days. Before using, wash well in cool water and separate the leaves from the stems. See below for E-book with recipes. This is one of our family favorites Baked Swiss Chard Stems. Try this twist on bruschetta: Skillet Bruschetta with Beans and Greens.

Tomato, Red – Keep tomatoes on the counter at room temperature. Tomatoes should not be refrigerated. Enjoy fresh in salads.

Have you made Green Cubes yet?

Swiss Chard, Lettuce, Bok Choy, Napa Cabbage, Green Cabbage, Collards, Kale – they are all green and leafy. PLUS, you get the bonus greens from the tops of the beets, radish and kohlrabi.

Besides throwing the stems, ends, or cores of these nutritious greens in your “veggie scrap bag” for your own DIY veggie broth, you can also make “green cubes” to use later.

When you need a quick way to use your greens and get them out of your refrigerator before they go to waste, or before your next Market Box full of farm goodness arrives, the Green Cube Strategy comes to the rescue.

Making ice cube-shaped pureed greens is a great way to “hide” extra nutrition into your soups, stews and sauces this winter. Leafy greens lose a lot of volume when you cook them so they are easy to store in the freezer without taking up freezer space.

How to Make Green Cubes Video: This video tutorial from my friend’s CSA farm in Ohio teaches you this quick, easy method. It may look like a number of steps but each one only takes a minute or two. You’ll be happy you saved them to use later.

Download the Green Cube Method guide to keep as a reference. Maybe even start a binder and keep these handy guides as printouts.

Farm Food Highlights

FRUIT:

Cherries – Cherries, like many fruits, are prone to spoiling if they are not prepared and stored correctly. Cherries do not do well in warm or room temperature conditions and will quickly lose their delicious, juicy taste. Therefore, it is best to keep them cold if they are not being eaten immediately. They should also be kept dry, if at all possible. Cherries are also known to absorb water or moisture easily, which can change their taste and texture.  Freshly picked cherries last only about two days at room temperature. They will last about three to five days, or for up to a week on rare occasions, when kept in the refrigerator. Do not wash until ready to eat. 

Blueberries – are low-calorie berries packed with vitamins, minerals, and antioxidants, including vitamin C, vitamin K, and anthocyanins. They offer immune support, contribute to bone health, and provide antioxidant protection. Storage: Keep blueberries unwashed in a covered container or loosely closed plastic bag in the refrigerator. Avoid washing them until just before use to prevent moisture. Fresh blueberries can last up to a week when properly stored. Usage: Enjoy blueberries fresh as a snack or add them to cereals, yogurt, smoothies, salads, and desserts. They can be used in baking or incorporated into savory dishes. Frozen blueberries are a convenient option for year-round use. 

Red Raspberries – are delicious berries that belong to the rose family. They are low in calories and fat, high in dietary fiber, and rich in vitamins C and K. Raspberries are also a good source of antioxidants, including anthocyanins, which contribute to their vibrant color and may have protective effects against chronic diseases. Storage: To maximize the shelf life, remove any moldy or damaged berries before storing. Place the unwashed raspberries in a shallow container lined with paper towels to absorb excess moisture. Store them in the refrigerator and consume within a few days for optimal freshness. It is best to wash raspberries just before eating to prevent them from becoming mushy.

This Vinegar Rinse is highly recommended for berries: mix one part vinegar with three parts water, then gently rinse the berries in the solution. Rinse them again with plain water and pat them dry before consuming or storing.

Yogurt – New item! Enjoy our own brand of delicious Greek Yogurt made with our fresh raw milk, organic fruit, organic sugar, and yogurt cultures. Choose from plain, peach, or mango varieties.

ORGANIC PANTRY RECOMMENDATIONS:

Try our delicious granola made with organic ingredients, or a four-grain hot cereal mix of organic rice, buckwheat, wheat, & corn from Frankferd Farms.

If you didn’t get these in your farm share this week, look for them next time.

MEAL SUGGESTIONS: 

Bonus just for you to use your berries and greens: Formula for Perfect Smoothies

Serve fresh berries with yogurt, granola, or hot cereal for a quick, nutritious breakfast or lunch.

Massaged Kale Salad with Beets, Oranges, and Goat Cheese makes a great summer meal or side and uses several items available in your market box.

Keep Tessa’s Favorite Coleslaw Dressing & Recipe on hand all season to make coleslaw or use over any spring salad.

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Beets E-Book
Bok Choy E-Book
Cucumbers E-Book
Peas E-Book
Summer Squash & Zucchini E-book
Tomatoes E-Book

Farm Events

Coming up:

Brick Oven Pizza Night

Join us every Friday night from 5:00-9:00 P.M.

Relax and enjoy the farm-to-table flavors of Massimiliano’s Homestead’s hand-crafted pizza.

 

Member Appreciation Dinner – June 29, 5:30 P.M. – This Saturday!  See You There!

 

As Always…

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm