CSA July 16, 2014

This Week’s CSA



Carrots are great both raw and cooked. If scrubbed well, you won’t even need to peel them. If cooking carrots, try to cut into even sized pieces so they cook at the same rate. Carrots pair well with thyme, chervil, dill, cumin, ginger, mint, sesame seeds, chili, mustard, honey, butter, olive oil, and sesame oils.

Carrots are best stored in a plastic bag in the vegetable bin of your refrigerator. Remove any tops before storage so the carrot stays crisp and sweet.

snap peas

snap peas

Snap peas look like shelling peas but the pods are sweet and edible but they typically need to have the tough string removed that helps hold the shell together.

Peas pair well with sesame oil, butter, dill, chives, parsley, basil, mint, garlic, shallots, and asparagus.  Peas do require you to remove the strings from their pods. With a sharp knife or your fingers, break the stem end and lift the string that binds the pea like a zipper, and pull down to the blossom end.

snow peas

snow peas

Snow peas are flat, pale green pods with barely formed peas. These tender peas can be eaten whole, and are delicious fresh, steamed, sautéed, or added to stir fries.

Peas are best used fresh but if you need to store them, put them in a plastic bag in the refrigerator. If you would like to put up peas for freezing, they will need to be blanched in boiling salted water for 30 seconds and then chilled in an ice bath before freezing.




Keep it well wrapped in paper towels inside plastic bag in the vegetable bin of your fridge. It will also brown if crushed by heavier vegetables, so put it on top of your veggie bin. Basil can also be stored upright at room temperature in a glass with a little water; freshly trim the ends before putting in water.

My favorite use for fresh basil is a caprese salad: fresh tomatoes, basil and mozzarella, drizzled with olive oil and salt.


broccoliBroccoli takes to many forms of preparation, including steamed, sautéed, stir fried, roasted or even grilled.  Typically the tops and upper stems are the only parts eaten but the lower stalk is quite edible as well, it just needs to be peeled to reveal the tender interior.  Leftover cooked broccoli can be used in breakfast dishes, thrown in salads, or added as a pizza topping.  Broccoli pairs well with olive oil, sesame oil, garlic, ginger, mustard, cheddar cheese, parmesan, olive, marjoram, oregano, and bacon.


dill weed

Although native to parts of western Asia, dill weed is usually associated with Russian and European cuisine where it is paired with fish (gravlax), pickles, yogurt, sour cream, and potatoes. Dill also goes well with beets, cabbage, carrots, cucumbers, eggs, cream sauces, and salmon. Typically the feathery fronds are used and taste best if added fresh at the end of cooking. Store in a plastic bag in the refrigerator.


swiss chard


Chard stems and leaves can be treated as two separate vegetables. The stems can be treated like celery and generally need to be cooked longer. Leaves can be versatile; doing well as a quick sauté, added to soups, savory tarts or braised. Using a knife or your hands, remove the leaf from the stem and cut separately.

Swiss chard can be stored in a plastic bag or airtight container.


new potatoes (caribe)

carbieorgweb2007-052This type of new potato is thin-skinned and best if used quickly, since it doesn’t store well.

It can be boiled, steamed or mashed.

Store in fridge in plastic bag for a couple of days.



370288Garlic Dill New Potatoes

8 medium red potatoes, cubed
3 tablespoons butter, melted
1 tablespoon chopped fresh dill
2 teaspoons minced garlic
1/4 teaspoon salt

Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.

In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

Source: All Recipes

WU0313H_peas-and-carrots-recipe_s4x3.jpg.rend.sni12col.landscapePeas and Carrots with Basil

2 tablespoons butter
4 big carrots, cut into small dice
16 ounces frozen peas
salt and pepper
fresh basil leaves, chopped

Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

Source: The Food Network