The Goods: CSA Week 3

CSA Week 3Here we are, into week 3 of our CSA; Charlotte Fresh and hubby have got a system down.  I pick up the produce in the afternoon and head home to begin washing and processing.  I find that washing everything ahead of time makes the vegetables easier to use.  If I don’t finish, after he gets home from work, hubby relieves me and does a whole lot of leaf spinning.  Then, I begin to make the calls to see who wants veggies this week.  It’s a tough giveaway because not everyone has adventurous tastebuds, especially if there are children in the house.  Most people only want lettuce.

So, last week I started to blanch, plunge into ice water, spin, vacuum pack and freeze vegetables for later use.  I don’t want them to spoil, but we can’t possibly eat them all.  Hopefully this is a good solution that will have us enjoying greens later in the year.

vacuum packed collards

This week’s haul, for the curious:

  • The most beautiful cabbage I’ve ever seen – looks like a Famosa variety
  • Bright Lights rainbow chard
  • Red Russian Kale
  • Lettuce
  • Salad Mix
  • Microgreens – possibly lovage or celery
  • Rosemary & Oregano
  • Turnips
  • Radishes
  • Broccoli
  • Collards
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About charlottefresh

Helping Charlotte find fresh local food. Spread the word.
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7 Responses to The Goods: CSA Week 3

  1. Jen says:

    You’re right – the cabbage IS beautiful. Chomp chomp chomp. But maybe not as beautiful as the romaine we got in our share this week! 😉

  2. Jen says:

    we found an open csa that still has some shares left! waiting for them to get back to my email so we can get the half-share – $300 for 5-15 lbs every other week. we’re not ready to take on the full share challenge just yet.

    • A half share is a good way to start – you can still enjoy the markets and grow some of your own veggies to supplement and not feel like you’re drowning in produce!

  3. lonnapea says:

    Would love to hear more about your process for keeping veggies when you can’t eat them all (that doesn’t involve canning). Any tips on freezing you can share?

    • Thanks for the question – I’m not an expert on freezing the greens yet, but here’s what I’ve been doing:
      Have ready a bowl of ice water.
      Boil water and blanch the greens for about 60 to 90 seconds.
      Plunge the blanched greens into the bowl of ice water to stop cooking.
      Once cool, spin greens in a salad spinner.
      Vacuum pack the greens, or place in a freezer bag. If vacuuming, make sure to place a paper towel blocking the greens from the mouth of the bag, or you will get water in your vacuum machine like I did the first time.
      Hope this helps!

      By the way, here’s a great article on how to help manage your CSA when you’ve got too many veggies coming in: http://www.seriouseats.com/2010/05/10-secrets-tips-for-making-the-most-of-your-csa.html

  4. I’ve only in the last year begun to eat mustard greens, collards, and kale. Before, it was lettuce (iceberg at that) and spinach.

    Now, I crave the greens like nobody’s business – I even eat them for breakfast most days! Seeing your photo makes my mouth water as I begin to dream of kale with tofu, avocado, and tomato on a wrap for lunch. YUM!

    • Good for you, Angie! Try greens with eggs in a healthy breakfast burrito. You can also make crispy kale chips in the oven and sprinkle them on salads or in your sandwiches for some extra crunch. Thanks for reading!

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