Tuesday, July 2, 2013

2013 CSA Share #4

CSA Share #4

This week for your share we have a Arugula and Spinach salad mix, lettuce heads, some more peas, kale, and some new herbs: Lemon Basil, Genovese Basil, and Cilantro!

Full share pictured here

Lettuce Heads

We have a variety of lettuce heads for you this week.  You may have any one of a few varieties including, a Parisian Red lettuce, Oakleaf Lettuce, Romaine, Black Seeded Simpson or Iceberg.   Make a salad, it doesn't get any easier and will be a great starting point to use the rest of the share!

Want to make your greens last longer? We recommend putting your lettuce heads, Kale, and herbs in a few inches of water in a cup or pitcher. Treat them like cut flowers and they will last longer in your fridge; lettuce, after all, is primarily composed of water. And like cut flowers, try to keep any leaves out of the water, to keep it fresher longer!


This week we have a bunch of the Siberian Kale (with the purple veins). Juice them, saute them, braise them, or make them in to chips! They also are a great addition to a vegetable soup. 

Arugula and Spinach 

This week we have more Arugula and Spinach for you! Add these to your lettuce heads or make them a meal in themselves. Want to splurge on a delicious salad? Add pine nuts and crumbled goat cheese with sunflower oil as your dressing, you won't regret it!

This last week we were making sandwiches with the mix.  We had some great bread from the farmer's market,  smeared some goat cheese on the bread and stuffed it with greens and it was excellent!

Sugar Snap Peas

More Sugar Snap peas this week, we've decided that we definitely need more peas in our lives, so we'll be growing a larger fall crop of peas. Eat them raw, on a salad, or you could try cooking them with this week's basil share.


We're seeing the first of our heat-loving herbs coming in, and cilantro is one of our favorite. Add it to salsa, guacamole, or we like to make white rice with cilantro and lime juice. 

Lemon Basil

Lemon Basil is a basil variety from northeastern Africa and southern Asia. It goes really well with seafood dishes, but also with pasta and chicken dishes. Finely chop this basil and add it to some shredded or julienne vegetables and pasta, topping it with olive oil for a fresh and healthy meal. 

Genovese Basil

Genovese Basil is our favorite of the Italian Basil varieties, with large leaves and an amazing flavor. Our favorite Basil dish is Bruschetta, a kind of Italian salsa on slices of bread. Another easy way to use this herb and enjoy the early tomatoes of the season is with a Caprese Salad. Just a slice of Mozzarella, Tomato, and a basil leaf with a balsamic vinaigrette drizzled on it. Mmm, can't wait for our own tomatoes! 

Check out this Spice Chart, to see what dishes these herbs go well with! If you are having a hard time using your herbs, you can always hand them in a dry, well ventilated area and dry them to replenish your spice stores!

No comments:

Post a Comment