CSA July 30, 2014

This Week’s CSA



Beets are a versatile root which can be eaten raw, roasted, steamed, grilled, or boiled. Their natural earthy sweetness pairs well with olive oil, sour cream, vinegars, citrus, mustard, horseradish, dill, tarragon, onions, apples, and goat cheese. Red beets bleed and tint everything they touch but leaving the skin, tail, and at least 1 inch of the stems intact while cooking will help keep all those juices locked inside. Once cool to touch, beets are very easy to peel. Beets store best if the greens are removed. With a sharp knife, remove greens just above the stem and store separately in a plastic bag in the refrigerator. The beet root will keep well for weeks in the refrigerator in a paper bag or perforated plastic bag, while the greens are best used within a few days.



Broccoli 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. Store in a plastic bag in the refrigerator.



Of course cabbage can be turned into sauerkraut and makes for some great coleslaw, but this versatile vegetable also takes well to cooking, whether it is sautéed, braised, boiled, or grilled. Green cabbage pairs well with butter, olive oil, sour cream, cheddar cheese, parmesan, mustard, horseradish, caraway, dill, marjoram, potatoes, apples, apple cider vinegar, and lemon juice. Cabbage can last for a long time stored in a plastic bag in your vegetable crisper but its nutritive value decreases with time. Remove any wilted leaves before using.

lemon balm

lemon balm

Lemon balm is best used fresh and brings a delicate lemon-mint flavor to drinks, smoothies, salads, cooked grains and fish. It can be also used to flavor sugar cookies, compound butters, and cheesecakes.  Fresh leaves also make a great addition to fresh fruit desserts and cream sauces. Lemon balm loses much of its flavor when dried, so it is a seasonal delight to be enjoyed while the weather is mild and the plant is green. However, enough of the fragrance remains when this herb is dried to make it a delightful addition to potpourri.



To keep fresh parsley in the refrigerator for several weeks, wash the entire bunch in warm water, shake off all excess moisture, wrap in paper towel and seal in a plastic bag.

The leaves can be minced and used fresh to brighten the flavor of sauces and soups. The stems can be saved and used for adding to stocks or flavoring soup base. If the stem is tender it can be minced and added to your dish.


new potatoes

Fresh potatoes are baked, boiled, or fried and used in a staggering range of recipes: mashed potatoes, potato pancakes, potato dumplings, twice-baked potatoes, potato soup, potato salad and potatoes au gratin, to name a few. Store potatoes in a cool, well-ventilated place, out of the light. Perforated plastic or paper bags offer the best environment for extending shelf-life. Don’t wash before storing.

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.


and… surprise… zucchini

zucchini (1)

This versatile veggie can be sautéed, baked, stuffed, grilled, added to soups, and grated for baked goods.  Zucchini partners well with butter, yogurt, Parmesan cheese, garlic, dill, basil, marjoram, mint, lemon, walnuts, tomatoes, and peppers. Store zucchini in a plastic bag in the refrigerator; excessive moisture will cause molding.


cheesy broccoli potato

Cheesy Broccoli-Potato Mash

1 pound potatoes, cut into wedges
3/4 pound broccoli crowns, chopped (4 cups)
3/4 cup shredded fontina cheese
1/2 cup nonfat milk, heated
1/2 teaspoon salt
Freshly ground pepper, to taste

Bring 1 inch of water to a boil in a large pot. Place potatoes in a steamer basket and steam for 10 minutes. Place broccoli on top, cover and steam until the potatoes and broccoli are tender, 6 to 8 minutes more. Transfer the broccoli to a large bowl and coarsely mash with a potato masher. Add the potatoes, cheese, milk, salt and pepper and continue mashing to desired consistency. Serve immediately.

Source: Eating Well

Lemon BalmLemon Balm Cookies

2 tablespoons lemon balm leaves, minced
1 teaspoon lemon juice
1 cup butter, softened
2/3 cup sugar
1 egg
2 1/3 cups all-purpose flour
1 teaspoon salt
whole lemon balm leaves for garnish

In small dish, combine first lemon balm and lemon juice, and press mixture with back of spoon to blend. In large mixer bowl, cream butter and sugar until light and fluffy.

Beat in egg and lemon mixture. Gradually beat in flour and salt.

Cover and refrigerate 3 hours or until firm. Roll in wax paper.

Preheat oven to 350 degrees. On wax paper, slice into slices about 1/8-inch thick.

Place cookies on ungreased cookie sheet, and bake 8 to 10 minutes. Will brown slightly around edges.

Source: Farm Flavor