Veggies We Harvested This Week: May 30, 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: arugula, loose leaf lettuce, microgreens and strawberries.

Arugula – Place arugula in a loosely sealed plastic bag in the crisper drawer. Use within three days. Arugula is a slender, leafy green which has a spicy/nutty taste. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its flavor without being overpowered by it. It can also be sautéed or added to hot pasta. Here is a collection of recipes for any taste 19 Ways to Eat Arugula. 

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.

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.

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

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.

Cilantro – herb – Trim the ends of the cilantro just a bit and place in a jar of water in the fridge with a plastic. Wash and spin dry just before use. Chop leaves and stems (yes, use them) to desired size. Cilantro is a finishing herb, and is therefore added near the end of cooking to maximize flavor and keep the delicate leaves from wilting.

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.

Ginger – Store unpeeled ginger in a resealable plastic bag or airtight container in the vegetable crisper of your refrigerator. It can last for up to three weeks. Freezer: If you want to extend the shelf life of ginger even further, you can freeze it. Peel and chop the ginger into small pieces, then place them in a freezer-safe bag or container. Frozen ginger can last for several months.

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.

Lettuce loose leaf – this variety is a cut leaf lettuce. Store it properly to last all week. How to Store Lettuce.

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.

Mint – 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

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. 

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.

Potato, Yellow – Keep unwashed potatoes in a cool, dark, dry place, such as a loosely closed paper bag in a cupboard. They will keep for two weeks at room temperature. Light turns them green, and proximity to onions causes them to sprout. Don’t put them in the refrigerator, as low temperatures convert the starch to sugars.

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.

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.

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.

Watercress – To store, trim the ends of the stems and place the bunch in a container or jar filled with a small amount of water. Cover the leaves loosely with a plastic bag and store it in the refrigerator, changing the water every few days to keep it fresh. Watercress can be used in salads, sandwiches, soups, or as a garnish, adding a peppery and refreshing flavor to dishes.

Farm Food Highlights

FRUIT: Strawberries!  We have two organic farmers who are providing you with the earliest and most delicious strawberries we’ve ever had.  Don’t worry there will be more strawberries in coming weeks but they might not be organic.

Strawberries – Best when eaten.  But if you have to store them: avoid washing the strawberries  to prevent excess moisture. Remove the green leaves and stems and place the strawberries in a breathable container or basket lined with paper towels for air circulation. Store the container in the refrigerator’s main section for up to 3 days.

BREAD: I like to highlight one of Reuben’s favorite brick oven breads. We hand peel organic garlic and add it to the dough. The baking process uses the high heat of the brick oven to roast the chunks of garlic. Garlic lovers will recognize that sweet and mild garlic flavor as they bite into this bread.

Garlic Sourdough Bread– 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 grilled cheese or with your favorite pasta sauce.

CHEESE: Haven Farmstead Table’s spreadable “fromage” can be used like cream cheese and is a favorite with Willow Haven Farm members. This new Pizza flavor is sure to please.

Cow Philly Fromage, Pizza flavor – Would it be overkill to spread this Fromage on a slice of Garlic Sourdough?

MEAL SUGGESTION: Toast your sourdough bread, spread with Philly Fromage, top with thinly slice radish and watercress leaves for a modern upgrade of the Victorian “watercress tea sandwiches.”

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

Veggie E-Books

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

Napa Cabbage E-book
Boy Choy E-book
Radish E-book
Fresh Herbs E-book
Mizuna E-Book

Do you know what vegetables have greens you can use?

If you watched the video for this week, then you’ll know that Rhubarb is NOT one of them.  Click the image to download a list of Vegetables Greens You Can Use:

Farmer Reuben’s Field Update

We Need Rain!  According to my mother-in-law, who keeps track of the rainfall, we’ve recieved only 2 inches this month. The fields are DRY! This makes it difficult to get new beds ready for planting the next vegetable plants that are ready to leave the greenhouse. Our irrigation is on day and night to keep the plants that are growing in the field alive.

The 28,000 onion plants are growing well and and so are the weeds.  The weather will be even HOTTER at the end of the week so the farm crew weeded as much as they could on Monday and Tuesday.

Make the Most of Your Farm Membership!

1. 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.
2. 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.
3. 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.
4. 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.
5. Check FAQs for guidance: Review our FAQs to learn how to navigate your Harvie profile and explore the various options available with your subscription.

 

Help Us Help You!

We re-use and recycle much of the packing materials the come with your box. Here’s what you can return, recycle or save.

1. 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.
2. Return freezer bricks, reflective box liners, green produce cartons, with your box during your next delivery or pick up.
3. 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.
4. 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. 
5. 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?

   1. Take a picture of your label. Be sure to capture the whole label.
   2. Check the telegram group for a message regarding shortages.
   3. Check for an email like this one to see if it was a shortage.
   4. If no info is available, send an email to farmer@willowhavenfarmpa.com letting us know:
      1. 1. the item that was missing
         2. include the picture of your label.

 

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