C.S.A. Newsletter Week 2
Each week when you open your CSA box, the assembly you will find inside will include a few familiar friends like cucumbers or squash, a few staples that you can hardly tell to stay away (these might be potatoes, carrots, or lettuce), and perhaps the occasional stranger whom you’ve never had at your dinner table before.
You probably already know how to make most of your vegetables cozy in your kitchen, especially the ones you eat often. But for those of you who lift off the CSA lid and are stricken with a sense of stranger-danger, I hope you will find this storage guide helpful! See the back of today’s newsletter.
2 lb. Potatoes, 1 bu. Carrots
Kohlrabi: Use a knife to peel off the outer skin. Kohlrabi is sweet, crisp, and perfect to be sliced raw on salad.
1 Walla Onion
1 bu. Scallions
Red Kale: Slice this powerhouse green along with cucumber, carrot, avocado, and bell pepper. Wrap it up in rice wrappers and dip into peanut sauce: whisk together 1 c. peanut butter, 4 Tbsp. honey, and 1 c. hot water. Add 2 Tbsp. tamari,
1 ½ tsp. minced garlic, and 1 chopped scallion. Add cilantro, salt and cayenne to taste.
1 lb. Shelling Peas: After shelling these are ready to be steamed or boiled a couple minutes, just until bright green and tender.
Dill: It’s time for dilly potato salad! Dice, boil, and drain 6 c. potatoes. Sprinkle with salt. For the sauce stir up ½ c. sour cream, ½ c. mayo, 2 Tbsp. white vinegar, 4 Tbsp. dill, 3 Tbsp. parsley, ½ tsp. celery seed, and 4 green onions. Steamed peas, shredded carrots and bacon make tasty additions.