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Sisters Hill Farm 2018 CSA: Week 4

Post Series: CSA 2018

What we received in our share this week:

  • Spinach, lettuce, scallions, and cucumber – Lunch salads! You’ll probably read that all summer long.
  • Bibb lettuce – We didn’t chop this for salads. We’re keeping it whole and using the leaves for taco wrappers.
  • Basil – I used this tonight in round two of the Vietnamese pork and cold rice noodles dish. I made enough for two meals and needed another set of fresh herbs to chop up and throw in there.
  • Bok Choi – I’m going to stir fry it with quinoa and chicken.
  • Turnips and kohlrabi – Earlier this week I pickled turnips and kohlrabi. It turned out great. This week I’ll chop them up into roughly finger-sized sticks and roast them with olive oil and minced garlic.
  • Garlic Scapes – I’ll chop up some of the garlic scapes and use them in salads. The rest we’ll throw in a frittata with spinach and sausage on Saturday for breakfast.

How we prep greens for salad

Here’s what we do every Tuesday night to make our week easier:

  1. Wash all of the greens in a bowl in the sink, a batch at a time. If it is a head of lettuce, we separate the leaves from the head.
  2. Chop the big greens, leave the small ones like spinach and arugula alone.
  3. Spin the greens dry in a small salad spinner we picked up a few years ago.
  4. Store the greens in gallon-sized ziplock bags that we leave unzipped. We put these bags in the drawers at the bottom of our fridge.

Everything usually keeps for about a week, but we prioritize eating the chopped greens first, since they wilt faster. Prepping the greens ahead of time makes putting together lunch salads a breeze.

See you next week!

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