CSA Week #7
This week in my Wellspring Farm small share CSA:
Broccoli Kale Yellow onion Zucchini Potatoes Tomatoes Cucumber Carrots
Broccoli gets cleaned and put in a ziplock bag - never vacuum sealed, as vacuum sealing uncooked broccoli or cauliflower causes it to release the most pungent and awful of odors. Really!
I like to clean kale and chard and put it in a ziplock bag in the refrigerator. Not only does it take less space, but I find that if I pre-clean and prep them, I'm more likely to cook them.
Onions, potatoes, and tomatoes are stored in cool storage . Tomatoes could be left out at room temperature, but it's pretty hot in my kitchen.
I previously tried vacuum sealing zucchini with initial, but apparently unfounded, success. I washed them and put them in a ziplock bag this time.
The cucumber I vacuum sealed in a bag with a paper towel - a technique that seems to work fairly well. Update: I decided that I no longer like this technique. After two weeks the cucumber looks and feels normal on the outside, but gets a bizarre texture on the inside!
Carrots are vacuum sealed, though this is not really necessary since they'll last a long time in the refrigerator regardless.
One of the tomatoes went into Local cheeseburger, corn, and tomato and cucumber salad.
I used some of the potatoes in Tingua poblana - Pork with smoky tomato sauce and potatoes .
I had some broccoli as a side to roast beef, gravy, and rice .
One of the zucchini went into Zucchini stir-fry with bacon .
I prepared the kale the same way as I would prepare spinach in Sardines, spinach, and rice .
The carrots went into Spicy carrot ginger soup (revisit) .
Also: