Welcome to the new CSA Year. Pattie and I enjoyed meeting you at the distributions this week. I wanted to talk about the food shares and share some ways to organize your food. I will have more blog posts on how to prepare the food. If you have tips, please email me at firstname.lastname@example.org and I can post them. Here is a link to a blog called the Kitchn that discusses 7 tips for organizing your CSA food. Click here for the blog
This week had three greens. I eat the arugula raw and cook the other two greens. I took 30 minutes on Friday afternoon to wilt my spinach and chard. This helps me conserve space in the fridge and encourages me to eat the greens in more dishes. I wash the greens in a colander and pull off the stems. The spinach has a stem at the bottom that is easy to break off. The chard has a stem inside the leaf and I usually remove it for softer greens. I chop the greens into long strands. I start a pan with a little olive oil and add the wet greens. The water helps them wilt at a consistent rate. I have a pot lid that I place over the greens for 60 seconds or so to encourage wilting. The only seasoning that I add is salt. That way I can use the greens in different dishes. I let them cool and place in a container in the fridge.
I used the greens in scrambled eggs on Saturday morning and in mashed potatoes on Saturday night. Cooking is easier when one ingredient is prepared.
Amy Hetager, CSA Blogger