CSA Week#2 – Now that’s a lot of RAIN!

Garlic Scapes
Garlic Scapes

To answer your question—yes, we did receive a lot of rain over the past week. We did have flooding. Rock Stream was hit pretty hard. The fields have drained. We did have some damages but things seem to be holding up ok even with all of that water.

Possibilities for the week:
Rhubarb, Radish, Garlic Scapes, Baby Beets, Swiss Chard, Lettuce heads,
Oregano, Spinach

Veggie Notes:

Radish – for best storage – remove from greens (yes you can eat them) – keep your radishes from dehydrating in a container (long term) or small bowl of water in the fridge (short term)

Baby Beets – roasted, sauté, shredded, raw, boiled – yes, you can eat the greens too storage goes the same for beets as radish – store greens and roots separately for longer storage – to keep from dehydrating.

Garlic Scapes –  actually the flower stem that emerges from garlic plants – you can eat the whole thing even the flower – raw, sauté, pickle, pesto ; mild garlic flavor, they will store for quite a while

Swiss Chard – Store to retain moisture – can be eaten cooked or raw – can be used in recipes like spinach – greens cook quickly – stems a little longer – add those to a sauté first.

Oregano – can be used fresh or dried for later use

Here is our family favorite salad dressing:

French Dressing
3 Tbsp. White vinegar
1 tsp Worchestershire Sauce
2 Tbsp Sugar
1 pressed clove garlic
1/4 Cup Ketchup
1/2-3/4 C. Oil

Home made without preservatives – organic/non gmo ingredients – our sources

The Wizards Organic Worchestershire Sauce; Wegman’s organic ketchup; Organic Sugar, Spectrum Organic White Vinegar, Hain Pure Foods Safflower Oil (non GMO)

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