We received our first CSA of the season on Tuesday. Pictured above are the contents of a 1/2 share from Roxbury Farm. Pictured below are the contents organized and ready to be stored.
Let’s review a few tips for preparing your vegetables for storing:
1. Always snip greens from roots: radishes, turnips, kohlrabi, carrots, beets, etc. Store the greens and roots in the fridge. I keep all of the greens in one bag and the roots in another bag — just my preference.
2. Always snip off rubber bands from anything they are binding — herbs, asparagus, radishes, etc.
3. Herbs: I remember reading something last summer about a better way to store basil — not in the fridge, but out on the counter in a glass or bowl with the stems dipped into a little bit of water and the greens covered in a plastic bag. This worked beautifully — my basil lasted so much longer than when it was stashed in the cold fridge. This week, I stored the basil and parsley in an open ziplock on my counter. They are still looking fantastic. As it gets warmer out, it might be a good idea to use the water trick.
A few recipe ideas:
Mixed greens: This needs no explanation really, but if you are looking for a super simple dressing, this is what I love to do: mince a shallot (or small red or white onion), cover with white balsamic vinegar and a pinch of salt; let sit for 15 minutes; whisk in olive oil to taste. The greens, the arugula especially, need very little dressing — they are so tasty on their own. If you have scallions and radishes from your farm share, throw them in the salad, too.
Kohlrabi: Pickle it — so easy and delicious. Recipe below. This Contorni Matrix on Lucky Peach might give you a few ideas too.
Radishes: Anchovy butter makes everything better. I saw this recipe in The New Greenmarket Cookbook , and ate radish tartines all week: 1 stick softened butter, 6 finely minced anchovies, 1 minced scallion, 1 tablespoon minced dill (I used basil and parsley from the farm share), 1 minced garlic clove, pinch salt and pepper, 1 tablespoon lime (I used lemon): Mix everything together. Taste. Adjust seasoning as necessary. Spread bread with anchovy butter. Top with thinly sliced radishes. Top with a sprinkling of good salt.
More ideas for radishes here.
Greens snipped from radishes, turnips, etc: These can be sautéed with olive oil and garlic and a pinch of red pepper flakes. Toasted breadcrumbs are a nice addition.
The biggest challenge for me this week was what to with the turnips. I ended up making turnip burgers — puréed the raw turnips and their greens with a zucchini, scallion, cooked rice and herbs, mixed it all together with a mix of seeds and fresh breadcrumbs, then pan-fried them. I will share the recipe soon.
Questions: What have you been doing with your turnips? And what have you been making with your CSA veg?
Hope you all are having a nice weekend.
PS: A few more CSA tips here.
I have used this quick-pickle method for carrots, watermelon radishes, and now kohlrabi — so good!
- 1 bulb kohlrabi, greens removed, bulb peeled
- ½ cup distilled white vinegar
- ½ cup water
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 2 cloves garlic, peeled
- ½ teaspoon peppercorns, lightly crushed
- Slice your kohlrabi into ½-inch thick slices, then stack, and cut into ½-inch thick batons. Place them in a clean canning jar.
- In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, and simmer for one minute or until the sugar and salt are dissolved. Remove from heat and add the garlic and peppercorns.
- Pour the hot liquid including the garlic and peppercorns over the kohlrabi. Let cool to room temperature, then cover and refrigerate.