Spring 2020 CSA, Week 1
This week's box will include:
Lettuce Mix
Winterbor Kale
Beets (You can eat the green tops in a salad or saute. Taste similar to spinach)
Kohlrabi/ Broccoli Microgreens. Microgreens are sprouted seedlings of vegetables and herbs that contain 40x more nutrients than their mature counterpart. Toss these on anything: eggs, salads, sandwiches and main dishes to elevate your meal with flavor and nutrition.
Cherry Tomatoes
Lacinato Kale
**eggs are an add on option**
Storage Tips
For maximum shelf life and freshness please keep all vegetables stored in the refrigerator or crisper. For root vegetables such as radishes, beets and carrots, remove the leafy tops and store in an airtight bag/container in refrigerator. Leave about an inch of green on them to prevent dehydration.
To store bunched greens, such as Kale, wrap in a damp paper towel and store in a sealed bag/ container. Store in refrigerator.
Store tomatoes at room temperature as it preserves their flavor and texture.
Easy Roasted Beets
This is so simple and delicious to make. Please give this one a try!
Preheat oven to 400 degrees F.
Scrub beets and quarter them. It's okay to leave the skins on.
Place beets in a roasting pan and drizzle with olive oil, salt & pepper. You can add any herbs you like!
Tightly cover pan with foil and roast 35-45 min or until fork tender
Add a drizzle of balsamic vinegar toward the end of roasting to kick it up a notch!
Kale & Potato Hash
Ingredients:
3 potatoes, peeled and chopped into a small dice
1 red bell pepper, diced
1 onion, diced
1/2 pound or more sausage ( omit this for a meatless option)
2 tablespoons olive oil
1/2 teaspoon sea salt
1/3 teaspoon black pepper
1/4 teaspoon or more cayenne pepper
1 teaspoon dried thyme
1/2 bunch of kale, washed, dried, and chopped into small pieces
Directions:
Preheat oven to 425 degrees F.
Toss all ingredients except the kale in a large cast iron skillet or baking sheet. Bake for 30 minutes.
Remove pan from the oven, stir potatoes, then add kale to the top without stirring. Bake for 10 – 15 minutes until kale is wilted, remove pan from oven and stir kale into potato mixture.
Keep an eye on the kale while it’s wilting. If it the edges start to char, add a little bit of vegetable stock or water to keep it moist.
Return pan to oven for 5 – 15 minutes or until all of the vegetables are softened and sausage is baked through.
Enjoy!
If you have any questions or concerns with your Salad Box, please reach out to us at greenbexarfarm@gmail.com
Thanks again for supporting local!
Cody & Natalie Scott
Green Bexar Farm
We want to thank you so much for joining our Spring CSA! We are so happy you trust us to provide you and your family with high quality, fresh, local and organic veggies each week. We are so grateful for your support.