We were out of town last week, but I came back and my stored-in-the-fridge summer squash, kohlrabi and watermelon lasted very well. I like the kohlrabi just cut-up fresh, and last night I oven-roasted the squashes. Now, the watermelon was absolutely outstanding. I don’t know if it’s because it sat for a week in the fridge, but it was the most delicious, sweetest watermelon I have ever tasted.
Still no rain, but the veggies keep on coming. Our share this week consisted of:
- carrots
- garlic
- greens (I chose the Red Russian kale, which is the one with the flatter leaves)
- 2 melons (an Asian melon and a watermelon)
- red onions
- new potatoes
- tomatoes
- pick your own veggies/herbs (I picked okra, cherry tomatoes, and parsley this week)
I really like that the farm has pick your own parsley this year. I just take it out of the fridge (where it’s been stored in a glass in a little water) in the morning and kind of graze on it throughout the day. For the okra, I’m going to try the Indian Okra recipe in this week’s newsletter. I looked up online last night how to know when okra is ready to pick, and found out that they should be picked when they’re 2 or 3 inches long. I have some like that, and I have some really big ones which I thing are too big and tough.
Today I plan on making kale chips which I’ve never tried but I know other members have. There are many recipes to be found at Tastespotting, or just do a Google search. I’m also going to freeze some of the tomatoes. What I’ve done before is just wash and core them, then simply put them in a ziploc bag and freeze. I take them out and slow-roast/bake them with some garlic, olive oil and balsamic vinegar later in the fall or winter. The long bake time helps to evaporate the excess liquid.
My CSA Share 