Veggies We Harvested This Week: July 5, 2023

Every member’s customized Market Box is unique so we hope you will take advantage more varieties of vegetables as you get comfortable with all the great organic produce we are offering.  Use our A to Z Vegetable Guide to help use and store your veggies. Storage tips and recipes below. 

Storage & Usage Tips

As I unpack my vegetables from my market box I share extra tips and suggestions that you won’t want to miss.

Why you should cut off your beet greens before storing?
What I think one of my shiitake mushrooms looks like?
What’s different about red cabbage?

All this and more in my unboxing video:

What to use first:  broccoli, basil, dill, lettuce, snap peas, microgreens, red raspberries,

Finished for the season: Asparagus, garlic scapes,

Done for now but will return: Bok choy, Radish

Basil, Cinnamon/Purple – store as with all herbs. Basil doesn’t like being in a bag in the fridge for very long. A fragrant basil with reminiscent of cinnamon, purple Basil can be used any way Italian basil can – even Pesto. Purple Pesto will be unique in color but finds it’s place in pasta quite easily. store as with all herbs. Basil doesn’t like being in a bag in the fridge for very long.  If you cannot use the basil 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. Use in Summer Squash Basil salad. 

Beets, red –  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.

Broccoli – Wow. We’ve had successful broccoli crop this year and you benefit. You’ll notice that it’s not the same color as what you find in the store because it’s farm grown. Read what happened to our broccoli in 2021 – Did Reuben send rotten broccoli? 

Broccoli should be kept unwashed, trimming only the large leaves (save leaves for DIY veggie stock). Stored in a perforated, plastic bag in the refrigerator, it will keep fresh for several days. To prepare, first rinse the broccoli, if necessary, soak upside down in cold, salted water. Broccoli is best when quickly steamed or stir-fried. Overcooking enhances its strong flavor and aroma, dulls the color, and leaches out nutrients. It should be cooked a minimum amount of time until tender, but still crisp. Check out Stop Throwing Away Your Broccoli Stems for more ideas. Roasted Broccoli with Optional Garlic

Broccolini is actually a hybrid vegetable (not genetically modified), a cross between broccoli and Chinese broccoli that was “invented” in 1993. Broccolini has a long, leggy stem, small florets, and small, if any, leaves, and is more tender and sweeter than either of its parents. Wrap the stems in a damp paper towel and place it in a perforated plastic bag or loosely cover it with a plastic bag. Store it in the refrigerator’s vegetable crisper drawer for up to 4-5 days. Broccolini can be steamed, sautéed, roasted, or used in stir-fries and salads, providing a tender texture and mild, slightly sweet flavor.

Cabbage, green – this is a green summer cabbage, which means that it is great for any cabbage recipe but it is not meant for long term storage like fall cabbages. It does store well wrapped in plastic in the crisper drawer or in a tightly sealed container in the refrigerator.   It is slaw season so here is another recipe, with a twist: Lime Ginger Slaw. 

Cabbage, red – stores well wrapped in plastic in the crisper drawer or in a tightly sealed container in the refrigerator.  Make a very pretty Red Cabbage Slaw. Braised Red Cabbage or this version with apples and onions for a cooked side dish.

Cauliflower – can be roasted steamed, sautéed, or even enjoyed raw in salads. Use as a low-carb substitute for rice or mashed potatoes, or an ingredient in soups, stir-fries, and as a pizza crust alternative. Store cauliflower in a plastic bag or airtight container in the refrigerator. Whole heads can last up to a week, while cut or florets should be used within 2-3 days for optimal freshness. Ensure it is dry and not exposed to excess moisture to avoid spoilage. We ROASTED cauliflower again this week with Hakuri turnips.  Lots of veggie combinations work as you will see using this method: How to Roast Vegetables

Chamomile – is a flowering herb to enjoy both to look at and to consume. Store in a vase as you would any flowers and change the water daily to keep fresh.  The easiest and most common use is for a relaxing tea, often found in products to use before bed.  Here are some ideas to get you started: Five Delicious Ways to Indulge in Fresh Chamomile.  If you cannot use the chamomile 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 and use it for tea. 

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 frys. 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. Curried Macaroni and Tuna Salad with Napa Cabbage. will show you how to add Napa to any dish. Slice your Grass fed beef thin and use in a Beef and Napa Stir Fry.

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.

Have you used your collard greens to make “lettuce” wraps yet? They hold together better so they are a great substitute.  Use them to make kale chips, hide them in kale brownies or add them to soups. You can even make green cubes to add them to soups and stews later. Try this slaw recipe with Collards, Cabbage and Basil.

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.

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, 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.

Have you tried Kale Chips yet? Kale is a superfood but if you aren’t super fond of it try DIY Kale Pesto or hide it in Kale Brownies.

Kohlrabi – 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. 

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.

Microgreens – Refrigerate immediately. Keep bag sealed. Fold down to remove most air. Put in coldest part of refrigerator. Often, a bottom shelf. Can be frozen to add later to soups and other meals.  Check out Emanuel Farm Powdered Microgreens for longer term shelf life. They are a tasty, nutrient-rich boost for shakes, smoothies and meals and a great seasoning for adding flavor to dishes and dips. All our micro greens are from Emanuel Farms.

Mushroom, Portobello & Cremini ALERT: these will be out of stock for the foreseeable future.  The higher ups at the mushroom farm have decided that they don’t want to sell “small orders” of mushrooms to us. If you’ve enjoyed the organic mushrooms, you can let the local Giorgio Farm know by contacting Jenn Emerich, Giorgio Fresh Company Customer Service, Phone Direct Dial: 610-916-8376,  Email: jemerich@giorgiofresh.com

Mushrooms, Shiitake – But Emmanuel Farm successfully grew these Shiitakes to offer you. 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.

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.  Although rhubarb is a vegetable, it is often prepared like a fruit or along with fruit since, left on its own, rhubarb is extremely tart. Pie seems to be the go-to for this plant; however, rhubarb makes delicious crumbles, tarts, chutneys, and even can be sauced to add to beverages or chilled soups. Rhubarb Daiquiri , Farmer Sam’s Rhubarb Sauce,  Rhubarb Streusel Bread, Oatmeal Rhubarb Pie, Roasted Rhubarb

Scallions – Green onions, or scallions, can be wrapped in damp towel or placed in plastic bag in the crisper drawer of the fridge. Chop and use raw or cooked anyway you would use a bulb onion. The whole of the green onion can be eaten, stalks and all.   Try this recipe for Soft Scramble Sandwhich.  It’s a perfect time to make Green Onion Pancakes w/ Spicy Soy Dipping Sauce

Snap 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 – you can use snap peas instead of snow peas. Here is a Stir Fry Recipe to use your cabbage and peas. 

SNACK IDEA: serve with a dressing or yogurt dip on your next veggie platter.

Summer Squash – 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. Simple Sauteed Zucchini Squash Recipe.  We love Zucchini Fries! Short Cut Zucchini Fries. If you have an Air-fryer, use if for zucchini fries. 

 

Farm Food Highlights

FRUIT: 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.

Should you try a vinegar rinse for keeping blueberries longer?  Rinsing blueberries with a diluted vinegar solution may help prolong their shelf life by reducing mold growth. The acetic acid in vinegar can act as a natural disinfectant and inhibit the growth of certain bacteria and fungi. However, it’s important to note that the effect may vary, and individual results may differ. Proper storage in the refrigerator, avoiding moisture, and consuming them within a week of purchase are still crucial factors in extending the freshness of blueberries. Directions: If desired, mix one part vinegar with three parts water, then gently rinse the blueberries in the solution. Rinse them again with plain water and pat them dry before consuming or storing.

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 Raspberries: 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.

Usage: Delicious when eaten fresh on their own as a healthy snack or added to fruit salads, yogurt, or smoothies. Raspberries can be used in baking, such as in pies, tarts, muffins, or cakes, providing a burst of flavor and a pop of color. They can also be used to make jams, jellies, sauces, or coulis. Raspberries are versatile and pair well with other fruits, dairy products like cream or ice cream, chocolate, and various herbs and spices. Their delicate texture makes them perfect for garnishing desserts or adding a touch of sweetness to savory dishes.

MEAL SUGGESTION: Stryker Farm Beer Brats with sourdough bread and yummy condiments.

Farm Member Lisa shares this Meal Suggestion and Farm Pro-tip:

Dinner tonight was Stryker Farm beer brats (purchased through WHF) on homemade sourdough rolls. You can’t see them because they’re hiding amidst the muenster cheese, spicy mustard, sauerkraut, pickles, and caramelized onions.  They cooked up beautifully brown on the outside and flavor was delicisous. Highly recommend!

Side note: my dourdough practices began at Willow Haven! I took a sourdough bread making class offered a while back and it took off from there. If you ever get an opportunity for a class like that at the farm, take it!

We will be offering classes later in the summer. Dates will be announced soon.

 

Veggie E-Books

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

Summer Squash & Zucchini E-book
Cabbage E-Book
Beets E-Book

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

 

Farmer Reuben’s Field Update

July is tough and this is no exception.  The heat and humidity wear everyone down.

I like to say: “It’s all mental!”

You have to make up your mind to be tougher than the elements that try to wear you down.

So, keep us in mind as you are keeping cool.

 

Your farm crew is working hard for you!

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

 

Don’t Miss Your Farm Events:

Next BRICK OVEN PIZZA NIGHT – Saturday, Aug 5, 2023. 5 pm – 8 pm. More details and reservations.

 

Market Box Value!

Five of our Top Tips to get the most value out of your Market Box and enjoy the most food you’ll love. Read Here.

Your List of What to Return:

Please return the packaging we sent you for your last delivery.  Here’s how and what exactly we’ll take back: Read Here.

 

We’ll Keep Farming for You!