It’s week 3! I hope you’re enjoying everything so far this season. We are fully into the transition of spring to summer, and its noticeable with the shares. There are still greens, but then there’s summer squash, peas, and broccoli which are ushering in those summer flavors. Before you know it, we’ll be at the peak of the season.
Quick reminder to bring-with/leave-out the totes with the containers from your previous share. If you have any in use, no problem; we can get them next time.
And as always, feel free to reach out with any questions or feedback. You can always email us csaclub@gardmo.com , or for in the moment cooking questions text (630)391-1245.
-Ben
Nichol’s mentioned that this is the best fava bean crop they’ve had in a while. These broad beans are a lot of fun to use. Quickly boil for 1-2 mins, and toss with some oil, a little acid, and salt for a tasty snack. Or try pureeing them into something similar to hummus. You can use these pretty much anywhere you would lima beans.
More summer squash. This is an item that I’m always happy to receive since it’s so easy to use, and always tasty. We’ve been sautéing them recently and adding to salads for a juicy-burst of flavor.
Early season beets are nice since they’re quite a bit smaller. Roasted whole is a fun way to go, but my preferred way to cook beets is by braising with a decent amount of acid to help brighten them up.
For premium, we went ahead and shredded yours for this week’s recipe.
While these are called pickling cucumbers, they can be used for a as you would any other cucumber. Simply sliced, they’re a nice snack or addition to a salad/sandwich.
This broccoli is super sweet. The florets are great for snacking on or roasting, but to be honest, my favorite part is the stem. Once you peel away the fibrous skin, it has a crisp texture with only a mild broccoli flavor. I like to toss them in with other veggies I’m sautéing for easy variety.
Napa is the variety of cabbage traditionally used for kimchi, but it definitely isn’t a one trick pony. It does really well sautéed, or you can shred it and use it in a slaw. You can use it just about anywhere you would green or red cabbage.
This is the second time we’re seeing kohlrabi this season. They’re starting to get a bigger, and unfortunately won’t fit whole into the CSA Club containers. Fortunately the fibrous skin is a pretty good packaging itself. You can keep it loose like this in the crisper box, or store in a loosely sealed bag/container, until you’re ready to use it.
