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CSA News and Shares

Weekly Spring CSA March 22-25, 2017

ARUGULA- This peppery leaf is perfect for spicing up bland or mellow dishes. I add it to creamy pastas,  grits, or top on top a plain ol’ cheese pizza with some olive oil and some shaved Parmesan.

BROCCOLI- Did you know that Broccoli is a member of the cabbage family and the part that we are known to eat most frequently is actually the flower but the leaves are edible too.

RED CABBAGE- Need some new ideas or perhaps some inspiration on cooking this colorful vegetable?  Try some of the [Top 10 Ways] to cook Red Cabbage.

 RAINBOW CARROTS- These colorful beauties are sure to add eye popping color to any dish, try them roasted with some sea salt, sauteed, or my personal favorite:  Raw- with your favorite hummus or dip.

 COLLARDS- The most common and popular way of cooking these leafy greens (down here in the south) would be to slow cook them in a big pot with an abundance of salt and bacon, however if you you are up to experiment with alternative cooking practices give this simple recipe a try:

Garlicky Braised Collard Greens

RED BUTTER LETTUCE- Buttery and tender, this melt in your mouth lettuce is sure to be the perfect colorful addition to any salad, sandwich or wrap.

 GREEN ONIONS- Storage tip: Once washed and dried, wrap the green shoots in a paper towel and place into a ziplock bag. The paper towel will draw moisture away from the scallions and will help them to stay fresh for up to a week.

ENGLISH SHELLING PEAS- Sweet and tender, quick to cook, and incredibly versatile, fresh peas are the ultimate springtime treat. Purée them into a soup, add them to a stew, or briefly blanch them and toss them in risottos or pastas. Want to freeze your peas and keep them for later? Follow these [simple steps] to help maintain their flavor, texture, and color.

WATERMELON RADISHES- Crunchy and sweet, with just a hint of spice and a flavor, this radish, like other varieties of radish may be roasted, braised or even mashed. However the act of cooking them dulls the color so i suggest you serve them raw or pickle them and let their beauty shine on.

 thekitchen.com

Kale Salad with Quick-Pickled Watermelon Radish


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Weekly Spring Share March 29-April 1 »
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