Week 12: August 26th – August 30th
Week 12 marks the halfway point in our CSA, and the beginning of the Academic Share Season! We’re excited to welcome our new members, Academic members will pick-up a Basic Share box for the remainder of the season. Week 12 is bringing our second plantings of some crops we haven’t seen since the first week of our CSA, like arugula and mizuna. Both these greens are great raw or lightly cooked. This is an off week for lettuce – it will likely be back next week. Tomatoes and peppers keep coming in from the high tunnels, and we have eggplant in the shares again. We’re including more fresh cilantro – and an easy salsa recipe in the meal plan.
Heirloom Tomatoes – we’re working really hard to make sure the tomatoes get to you in great shape. We recommend taking your CSA Share home in the box (return it the following week). When you open the box, carefully remove the tomatoes first. If by chance a tomato has a crack or bruise, the flavor will not be affected, just use it as soon as possible. Everything else in the share will be fine if you want to pull out the bag and put the whole thing in the fridge after you remove the tomatoes. Tomatoes have the best flavor if you store them on the counter instead of the refrigerator. Enjoy!
Download the shopping list Basic Share Shopping List Week 12
Planning ahead can make meals easy during the week. If you have time grab kitchen partner and do a little chopping ahead of time. During the week pull out your prepped items and our recipes are even easier. This week’s share includes a lot of meals like salads that are best prepped just before eating, but there are still a few things that can be done ahead for easing prep time.
Salad. The mizuna can be washed and torn into bite-sized pieces a day or two in advance. Wrap a paper towel over the top to soak up any excess moisture.
Soup. Pre-chop carrots, onions, and garlic.
Tacos. Make the pico de gallo and escabeche the night before.
Red Lentil Collard Green Stew. Chop all of the veggies in advance, even the collards can be pre-cut to cut down on cooking time during the week. This stew will also keep well if you want to make it in advance.