Veggies We Harvested This Week: June 13, 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 & Usage Tips
What to use first: asparagus, snow peas, microgreens and cherries.
Asparagus – Store upright in a jar with an inch of water in the refrigerator. Some recommend draping a plastic bag over the spears. Best flavor if used within a couple days but will keep longer. The key to enjoying asparagus is to trim off the “woody” ends. The tough fibers are unpleasant compared to the soft, melt in your mouth stems and tips. This video (at minute 5:50) shows my preferred method. Freeze with blanching method for 30 – 60 seconds depending on thickness. This post has great ideas for using your asparagus in many ways.
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 over cooking 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: Grilled Bok Choy & Pork Chops, Bok Choy with Chile, Garlic, and Ginger, Bok Choy and Shrimp Stir-fry
Butterhead Lettuce – this variety is a head lettuce. Store it properly to last all week. How to Store Lettuce.
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. ROASTED cauliflower turned my family into cauliflower LOVERS, rather than haters. This is a favorite recipe: Roasted Cauliflower with Pasta and Lemon Zest. I even make this recipe without the pasta.
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. 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. Try this Napa Cabbage Salad.
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. Recipes: Sautéed Collard Greens, Collard Green and Basil Pesto: Two Versions
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.
Garlic Scapes – Your second week (and maybe last) of this CSA specialty. They keep well for a long time in a plastic bag in the refrigerator but don’t forget about them. Use them for their mild garlic flavor in anything you would use garlic, chives or scallions. Use them cooked, raw or pickled. Here are 10 ideas. Place in a plastic bag in 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, 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. Add Kielbasa to your cart and try this Kale and Kielbasa Soup.
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. See below for a kohlrabi salad recipe.
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 microgreens are from Emanuel Farms. I love putting microgreens on my egg and cheese english muffin sandwhiches.
Mizuna – a salad green also used cooked, especially in asian recipes. Store as you would lettuce. Add to salads or sandwiches. Has a mildly peppery taste. Here are 7 ways to use mizuna. Or these recipes with a more asian twist.
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.
Radish – keep well for up to two week in a plastic bag in the fridge. Store greens separately. Wash radishes and layer with paper towels in a mason jar or a plastic Ziploc bag in the fridge to keep them crisp longer. This root vegetable can be eaten raw or steamed for 8-12 minutes for a milder taste.
Remove leaves if they are still attached. Store the unwashed greens in a loosely wrapped Debbie Meyer plastic green bag in the crisper bin of your refrigerator and eat them ASAP. (Add them to scrambled eggs or try making our CSA’s popular frozen “Green Cubes” and add them to stews/sauces for later). Store the radish roots dry and unwashed in a plastic bag in the refrigerator for 1 week. I like to roast these with other root vegetables in some olive oil at 400 F until soft! They’re also good on the veggie tray with some dip. And if you haven’t tried pickled radishes, they will blow your mind.
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. Try making this Rhubarb Sauce or this pie version of a rhubarb crisp – Rhubarb Oatmeal Pie. Make your own strawberry rhubarb preserves or add our Willow Haven Preserves to your Market Box next week.
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.
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.
Exit Strategy for Greens Overload
Lettuce, Bok Choy, Napa Cabbage, Mizuna, 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 print outs.
Pizza Night on the Deck
Friday June 30. 5 – 8 pm.
Your experience includes the ambience of the farm, seating on our beautiful deck overlooking our wooded valley, watching your pizza cook in the wood fired brick oven, chatting with the farmer, optional walk on our grounds, and a visit to our artisan farm store.
We’ll provide pizza, appetizer plate, herbal teas, and water. BYOB is allowed. Other items will be available for cash purchase. Don’t miss it!
Farm Tour and Grill Out
Saturday July 1. 11 am – 3 pm.
Reuben’s Farm Tours are not to be missed. Great for children, food lovers, animal lovers, gardeners and aspiring farmers.
On this Holiday weekend, join us for the best picnic lunch you can imagine. Enjoy Grilled Grass Fed burgers, farm made brioche buns, and delicious salads on the deck either before or after your farm tour.
Mark Your Calendar for a Family Day at the Farm on Saturday July 1.
Farm Food Highlights
FRUIT: Sweet Cherries! Do not wash until ready to eat. 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. Add to ice cream, yogurt, or make a cherry sauce.
FLINT HILL SMOOTHIES: Cherry Vanilla Yogurt Smoothies are a great snack that packs the goodness of grassfed milk and active probiotic cultures. Our rotating selection of seasonal flavors from Flint Hill are created by Farmer Kathy for our farm members. They are available for two weeks and then look forward to a brand new flavor.
BREAD: Country Sunflower Bread– This bread is perfect for any use. Just a bit nutty, but show casing the rich flavor of the organic wheat flour and sourdough method. To reheat sourdough bread, preheat the oven to 350°F (175°C), wrap the bread loosely in foil, and warm it for 10 to 15 minutes. Optionally, remove the foil during the last few minutes for a crispy crust. Use for morning toast with jam, a sandwich at lunch piled with farm cheese, greens and cured meats, or with cultured butter with your dinner.
BUTTER: Haven Farmstead Table’s Cultured Butter – The cream is ‘cultured’ or soured before we churn which is the traditional European technique back before cream could be cooled immediately for making ‘sweet cream’ butter. It has an extra layer of flavor that could be considered ‘tangy’ like yogurt or cheesy if it sits out warm and continues to culture. You can bake with it. I keep salt just under 1% so it’s light salted. I’ve made Chocolate chip cookies with it and the flavor is really enjoyable. And of course I seared my steaks in it. Conventional butter is cheap because the multi-million dollar facilities use recapture equipment to rip fat particles off of whey and their milk costs are very low.
BLACK ANGUS BEEF: Farm members are enjoying delicious meals with Black Angus Chip Steak and Black Angus Burgers.
ORGANIC PANTRY RECOMMENDATIONS:
Blueberry Pancake Mix – we love this pancake mix for Sunday suppers.
Pasta, Rotelli – this organic pasta, made in PA is a great way to support local instead of the big brands.
MEAL SUGGESTION: Sear your steak or burger with cultured butter and enjoy with buttered rotelli and a green salad drizzled with Yogurt Dill dressing.
If you didn’t get these in your farm share this week, look for them next time.
Kohlrabi, Lime & Cilantro salad
This is a favorite recipe of mine and when I heard that my sister in law had received Kohlrabi in her CSA box but didn’t know what to do with it, I promised to reshare it here on my blog. Enjoy, Tina!
Another Favorite Salad Dressing
Yogurt Dill Dressing
This all purpose creamy dressing can be varied using other fresh herbs, such as thyme, oregano, or mint. You can substitute chives for the shallots or add curry powder, ground cumin or ground red pepper.
- 1/2-cup whole yogurt
- 2 scallions minced
- 2 tablespoons finely snipped fresh dill
- 2 teaspoons Dijon mustard
- 2 tablespoons Ciccio’s extra virgin olive oil
- Salt and ground black pepper to taste
Whisk all the ingredients together in a small bowl. Taste and adjust the seasonings. Use immediately or cover and refrigerate.
Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.
Farmer Reuben’s Field Update
Two and a half inches of rain is great for our fields. Farmer Reuben is able to turn off the irrigation for the first time in 6 weeks. It’s amazing how fast the grass in the pastures starts to turn green and grow again.
This morning the girls planted sweet potato slips in the holes where some of the original plants had died. They didn’t mind working in the rain but they did come in to grab their hand sewn wool hoods.
We’ll keep farming for you!
Reuben and Tessa DeMaster
Willow Haven Farm
Market Box Value!
- Adjust your preferences: Your box will be automatically filled with the items YOU prefer. It’s how you get FIRST CHOICE of your favorites. You can always change items out, but it’s best to have your box filled with your preferences initially. You can modify your preferences at any time during the season.
- Customize your box: Swap and/or add additional items you like from our ever-growing selection of high-quality organic foods and products. Use your Harvie account to make changes, and your card will be charged when you finalize your order. The customization window is open from Friday (until 7 pm on Sunday). For Saturday members, the window opens by noon on Wednesday and closes at 2:00 pm on Thursday. Read help doc How Swaps Work and How Preferences Work help doc.
- Add another item to your cart: Think of your market box as your weekly grocery budget. Check if you have “more value” left in your box by going to customization, clicking on your cart, and then going back to the items. If you have remaining value, consider adding a low-cost item to your cart.
- Contact Harvie support for account-related questions: For inquiries about customizing your box, billing, or your account, please contact Harvie support. For any other questions, feel free to reach out to us.
- Check FAQs for guidance: Review our FAQs to learn how to navigate your Harvie profile and explore the various options available with your subscription.
Your List of What to Return:
We re-use and recycle much of the packing materials the come with your box. Here’s what you can return, recycle or save.
- Return boxes: If you’re receiving a box delivery, please put your box out before the next delivery, so the driver can take it back to the farm for reuse.
- Return freezer bricks, reflective box liners, green produce cartons, with your box during your next delivery or pick up.
- Save: Remove your box label before returning the box to us. However, if you’re missing an item or something is unsatisfactory, please save your label and send us a picture. This helps us identify and address any errors in the packing process.
- Earn Farm Credit by referring friends: Sign up friends as members of our farm and earn Farm Credit. Here’s how to Refer A Friend! What are Farm Credits? Read How to Receive and Redeem Farm Credit.
- Stay updated with Friday Farm News emails: To access behind-the-scenes stories and videos, make sure you read our Friday Farm News emails. If you’re not receiving them already, Subscribe! to stay in the loop.
What to do when you are missing an item?
- Take a picture of your label. Be sure to capture the whole label.
- Check the telegram group for a message regarding shortages.
- Check for an email like this one to see if it was a shortage.
- If no info is available, send an email to firstname.lastname@example.org letting us know:
- the item that was missing
- include the picture of your label.
We’ll Keep Farming for You!