June 22nd – wk #3 2021 – Ever Green Farm CSA

Mustard Greens
Kale
Garlic Scapes
Lettuce Mix
Bok Choy
Hakurei Turnips
Radish
Basil

Reminder: NO CSA Deliveries July 5th-July 9th.

Vegetable Directory

For more information about your weekly veggies, you can find storage and usage tips on the Vegetable Directory. This can be found from the menu on the website or the link above. We also have Pinterest boards for all veggies.

Quick Tips: Garlic Scapes: info in the directory, mild garlic flavor added to stir-fry, pesto, dressing, can be frozen, Mustard Greens: Spicy green mellows with cooking, cooks quickly, added to salads, braise, soups, stir-fry, curries, pesto, egg dishes, frittata Tokyo Bekana: type of non-heading cabbage, mild, tender leaves for salads, spring rolls, or cooked – use stems and leaves, a substitute for Napa Cabbage or Bok Choy Kale: cooked or raw, pesto Radish: still have radish from last week? try Creamy Radish Dip -recipe in the directory; typically eaten raw on salads and sandwiches; can be cooked (stir-fry, braise, sauté, roast)and they lose the spiciness; Bok Choy: excellent as a salad, cooked, or smoothies Hakurei Salad Turnip: can be eaten raw sliced or shredded on salads, sandwiches, or wraps; they store for quite a long time with proper storage. Looking for a recipe that hides them try the Turnip Burgers; Basil: use quickly, perishable-does not store well, does not like cold temps in the fridge, keep air in the bag to insulate, will turn black with cold damage, chopped and added pasta, pizza topping, pesto (you don’t have enough this week for a batch of basil pesto but you could add with other greens & garlic scapes in your share this week)

Recipes –

Have you ever made a frittata? Frittatas are a great way to use up your veggies. Basically, you sauté up your veggies, add eggs, cheese and then move to the oven to complete the cooking process.

Here is a basic recipe that is very flexible: Frittata Basics

General Pesto tips – Pesto Basics

Tokyo Bekana Spring Rolls

Japanese Turnips with miso -Member Submission- Thanks Gabrielle!

Photos this week: