Week 5 2016 Summer CSA

Summer Salad Mix with Edible Flowers bagged and ready for CSA pickup

Produce for This Last Week of July 23rd through the 29th

Summer Salad Mix with Edible Flowers,  Iceberg Lettuce,  Romaine Lettuce,  Carrots,  Kale,  Zucchini and Summer Squash,  and Italian Basil

 

Before storing carrots, cut or slice greens off an inch above the root.  The greens and roots should not be stored attached, as the greens will continue to pull moisture up from the carrot root and it will lose its crispness.  Carrots are in the parsley family, so the carrot tops or greens can be used just like parsley, and also freeze well.

Summer squash and zucchini can be sliced and sautéed with butter and onions until tender and are loaded with lutein, which are good for your eyes and help prevent macular degeneration.  Carrots are also high in lutein.

Try the pesto recipe from last week substituting this weeks’ Italian basil!

Harvesting

Kale Chips

Rinse kale and shake off excess water.  Lay on a baking sheet and drizzle generously with olive oil.  Sprinkle with sea salt.  Bake at 400 until golden brown and crisp.

Next week  radicchio,  string beans,  Italian dandelion greens, and tomatoes!

 

Have a wonderful week!