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CSA Week 6

Posted 7/6/2016 8:05am by Sara Creech.

I hope everyone had a great 4th of July weekend! It is incredible to see the neighbor's corn (the saying goes knee high by the fourth of July) growing past our heads. With all the rain and hot weather things are growing like crazy, including all these weeds :) We have been busy starting new seedlings for the fall batches of vegetables so you will have lots of yummy treats come fall. The tomatoes are just starting to turn red- we ate our first cherry tomato yesterday, but it will be next week before enough are ready to send out.

What to expect in your box this week:

  • Snap Beans- green or yellow
  • Summer Squash
  • Shiitake mushrooms
  • Cucumbers
  • Broccoli
  • Kale
  • Zucchini

 Parmesan Roasted Broccoli and Onions


  1. Check 1 bunch broccoli, cut into florets (6 cups)
  2. Check 1 small red onion, cut into wedges
  3. Check 2tablespoons olive oil
  4. Check 1/2cup grated Parmesan (2 ounces)
  5. Check kosher salt and black pepper


  1. Heat oven to 425° F. On a rimmed baking sheet, toss the broccoli and onion with the oil and Parmesan and season with ½ teaspoon each salt and pepper. Roast, tossing once, until tender, 20 to 25 minutes.


Recipe from http://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/broccoli-recipes/broccoli-parmesan-onions


Spoiled Rotten – How To Store Fruits And Vegetables


Cold-sensitive fruits and veggies lose flavor and moisture at low temperatures. Store them on the counter, not in the fridge. Once they’re fully ripe, you can refrigerate them to help them last, but for best flavor, return them to room temp. Never refrigerate potatoes, onions, winter squash or garlic. Keep them in a cool, dark, dry cabinet, and they can last up to a month or more. But separate them so their flavors and smells don’t migrate

The ABCs of Fresh

“The main way to lengthen shelf life is by using cold temperatures to slow food’s respiration, or ‘breathing’ process,” explains Marita Cantwell, PhD, a postharvest specialist at the University of California, Davis. In general, the warmer the temperature, the faster the rate of respiration, which is why refrigeration is critical for most produce. But while you want to slow it down, you don’t want to stop the breathing altogether. “The worst thing to do is seal fruits and vegetables in an airtight bag,” says Barry Swanson, a food scientist at Washington State University. “You’ll suffocate them and speed up decay.”

Some fruits emit ethylene, an odorless, colorless gas that speeds ripening and can lead to the premature decay of nearby ethylene-sensitive vegetables. Put spinach or kale in the same bin as peaches or apples, and the greens will turn yellow and limp in just a couple of days. So the first trick is to separate produce that emits ethylene from produce that’s sensitive to it.


Â� Apples
Â� Apricots
Â� Canteloupe
Â� Figs
Â� Honeydew


Â� Avocados
� Bananas, unripe
� Nectarines
� Peaches
� Pears
� Plums
� Tomatoes


� Bananas, ripe
� Broccoli
� Brussels sprouts
� Cabbage
� Carrots
� Cauliflower
� Cucumbers
Â� Eggplant
� Lettuce and other leafy greens
� Parsley
� Peas
� Peppers
� Squash
� Sweet potatoes
� Watermelon

There are also some innovations to help extend the life of your fruits and veggies. Some products actually absorb ethylene and can be dropped into a crisper, such as the E.G.G. (for ethylene gas guardian), which is shaped like, you guessed it, an egg, and ExtraLife, a hockey puck-like disk. A variety of produce bags are also on the market, such as those by Evert-Fresh and BioFresh, which both absorb ethylene and create an atmosphere that inhibits respiration.

At least as important as how you store produce is when you buy it. Do all your other shopping first so that your berries and broccoli don’t get warmÂ�—and respire rapidlyÂ�—while you’re picking up nonperishable items. Get the produce home and into the fridge as soon as possible. If you’ll be making several stops between the market and kitchen, put a cooler in the car. Shop farmers’ markets soon after they open: Just-harvested greens wilt rapidly once they’ve been in the sun for a few hours.

Even under optimal conditions, fragile raspberries will never last as long as thick-skinned oranges. Eat more perishable items first. And if you still find yourself with a bushel of ripe produce—Â�and a business trip around the bendÂ�—improvise. Make a fruit pie, a potful of soup or a great big vat of tomato sauce, and throw it in the freezer. You’ll relish your foresight when you get home.

Fastest to Slowest Spoilers: What to Eat First

You can enjoy fresh fruits and vegetables with just a single weekly trip to the supermarket, with proper storage and a little planning. The key is eating the more perishable produce early on. Use this guide, rightÂ�—created with the help of Marita Cantwell, PhD, postharvest specialist at the University of California, DavisÂ�—based on a Sunday shopping trip. The timing suggestions are for ready-to-eat produce, so allow extra days for ripening if you’re buying, say, green bananas or not-quite-ripe pears. And remember, looks count. AppearanceÂ� Â�is the best clue to whether fruits and veggies are fresh to begin with.

EAT FIRST:  Sunday to Tuesday

Â� Artichokes
Â� Asparagus
Â� Avocados
Â� Bananas
Â� Basil
Â� Broccoli
Â� Cherries
Â� Corn
Â� Dill
Â� Green beans
Â� Mushrooms
Â� Mustard greens
Â� Strawberries
Â� Watercress

EAT NEXT: Wednesday to Friday

Â� Arugula
Â� Cucumbers
Â� Eggplant
Â� Grapes
Â� Lettuce
Â� Lime
Â� Mesclun
Â� Pineapple
Â� Zucchini

EAT LAST: Weekend

Â� Apricots
Â� Bell peppers
Â� Blueberries
Â� Brussels sprouts
Â� Cauliflower
Â� Grapefruit
Â� Leeks
Â� Lemons
Â� Mint
Â� Oranges
Â� Oregano
Â� Parsley
Â� Peaches
Â� Pears
Â� Plums
Â� Spinach
Â� Tomatoes
Â� Watermelon


Â� Apples
Â� Beets
Â� Cabbage
Â� Carrots
Â� Celery
Â� Garlic
Â� Onions
Â� Potatoes
Â� Winter squash

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