CSA Newsletter – Week 15
CSA Box Assembly
This week I gained a greater appreciation for our CSA box assembly system. For no good reason other than its September and I just plain forgot (and the boxes had so many delicious veggies this week!), I didn’t to pull that last pallet of veggies out for the CSA line. I only realized that chard was missing from the box half way through the process! Adding chard to each box after they were assembled was certainly not as fun or easy as rolling the boxes down the assembly line.
Each week, we assemble the CSA boxes on Monday for midweek pickups and Friday for weekend pickups. After a morning of washing, lettuce, greens, salad mix, and filling orders, the barn is cleared to setup the CSA assembly line. The veggies are pulled out of the cooler, one pallet at a time, and are arranged in stations on either side of a rolling assembly line. Potatoes are always first in the box followed by heavier things such as squash, melons, and cabbage. Root veggies and greens are next with onions, peppers and herbs to follow. Lettuce is always the last ingredient in the box.
This week, there were two people stationed at the potatoes, one at the acorn squash-melon station, one at the carrots-turnips-broccoli station, one at the Anaheim-poblano-dill station, one at the onions station, and one at the lettuce station. I’m at the end of the line; lidding boxes, checking to make sure that they have all of the ingredients, adding salad mix to salad lover and addict’s boxes, and making sure the right number are placed on each pallet. Once the line gets going, it’s a whirlwind of action until the last pallet is assembled.
Table of Box Contents
☐ Lettuce ($2.00)
☐ 1½ lbs Potatoes ($2.25) – Make your own hash browns for breakfast or breakfast for dinner! See recipe.
☐ 1 Honey Orange Melon ($5.00)
☐ 1 Poblano Pepper ($1.00)
☐ 2 Red Anaheim Peppers ($2.00)
☐ 1 Bunch Hakurei Turnips ($3.50) – While these sweet turnips are delicious in salads or stir-fry’s, I typically end up snacking on them like an apple. The greens are delicious sautéed or in soup.
☐ 1 Bunch Carrots ($3.50)
☐ Acorn Squash ($2.50) – Cut in half, remove the seeds (save for roasting), and bake face down in the oven until tender. Serve plain or with a little butter and maple syrup.
☐ Swiss Chard ($3.00)
☐ 2 Dried Yellow Onions ($1.25)
☐ 1 Dried Red Onion ($.50)
☐ Broccoli ($3.50) – Roast, sauté, grill, or make broccoli salad with garlic and sesame. See recipe.
☐ Dill ($2.00) – Use in potato salad, soups, or dips and dry the rest for later use. Dill can also be infused in vinegar, oil for, or butter for later use.
☐ 2 lbs Big Beef Tomatoes ($6.00)
Box Market Value: $41.00
Homemade Hash Browns
After a weekend of hiking in the rain, I made a hearty breakfast complete with fried eggs and homemade hash browns. Homemade hash browns are delicious and easy to make.
- Shred potatoes and immediately put them into a bowl of cold water. Let soak for a few minutes.
- Place the potatoes on a (clean) dish towel, wrap them up and squeeze out any excess water.
- Heat a large skillet over high heat. Add a few tablespoons of butter or oil. Once it’s melted, add the potatoes in a thin layer and turn the heat down to medium-high.
- Season with salt and pepper.
- Cook until very crispy and brown on the bottom, then flip and cook on the other side.
Read More: The Pioneer Woman
Broccoli Salad with Garlic and Sesame
Technically, this is a raw salad but the vinegar and oil in the dressing tenderize the salad as it marinated in the dressing.
- 1 ½ teaspoons red wine vinegar
- 1 teaspoon kosher salt, more to taste
- 2 heads broccoli, 1 pound each, cut into bite-size florets
- ¾ cup extra virgin olive oil
- 4 fat garlic cloves, minced
- 2 teaspoons cumin seeds
- 2 teaspoons roasted (Asian) sesame oil
- Large pinch crushed red pepper flakes.
- In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
- In a large skillet, heat olive oil until hot, but not smoking.
- Add garlic and cumin and cook until fragrant, about 1 minute.
- Stir in sesame oil and pepper flakes.
- Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Read More: NYT Cooking
Pan Seared Carrots with Lemon and Dill
- 1 bunch (about 1 pound) carrots, scrubbed and patted dry
- 2 teaspoons oil
- 1/2 teaspoon salt, divided
- 1 tablespoon dill, minced
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
- Cut carrots crosswise into pieces approximately 3 inches long. Cut any thick ends in half lengthwise, so all pieces are about 1/2- to 3/4-inch thick. In a bowl, toss with the oil and 1/4 teaspoon salt.
- Preheat pan over medium-high heat. Place carrots cut-side down on the pan and cover. Cook for 4-5 minutes, until the carrots develop sear marks and are beginning to soften. Flip, cover, and cook for another 4-5 minutes. Carrots will be softened with a bit of crunch in the middle.
- Transfer the carrots to a bowl. Mix in remaining 1/4 teaspoon salt, dill, lemon juice and pepper. Serve warm or at room temperature.
Read More: TheKitchn