Week 5: It’s Tomato Time, Ya’ll!

Hey! Can you believe we are already in Week 5 of our Summer CSA!

Farm Update: Coming Soon!

Here’s your Week 5 list!

  • Tomatoes
  • Chinese Broccoli
  • Large, sweet hakurei
  • Turnips
  • Kale (Siberian for Rhode Island, Laccinato for MA)
  • Mizuna

 

RECIPES for this week’s new items:

IMG_2613

Tomatoes!

 

13699498_619980998150206_389516721_o

Chinese Broccoli

Chinese Broccoli: This extremely versatile vegetable pairs well if grilled fish and rice. Like most Asian vegetables, it is a great addition to any stir fry. For a simple side dish, steam in boiling water for about 4 minutes.

This green is one of the world’s most nutritious vegetables, with one of the highest calcium contents of any food–move over milk! It’s also rich in iron, vitamin A and vitamin C.

Clean Chinese broccoli as you would other greens, removing the bottom portion of the stems if they appear tough and washing thoroughly.

Chinese Broccoli will usually last 3-5 days stored in a plastic bag in a drawer of your fridge.

Recipes:

 

13711729_619988804816092_483823515_o.jpg

Laccinato Kale (left) & Siberian Kale (right)

Kale: This green is another versatile vegetable. Kale can be eaten by itself, pairs well with other veggies, mixes into salads, blends into a green smoothie for an extra healthy kick, and can even be baked into a tasty snack.

Kale has a variety of health benefits. One cup has more than one day’s worth of vitamin A–which helps protect eye health and the immune system. It’s also chocked full of vitamin K, C and B6, manganese, copper, calcium, and magnesium. It’s easy to see why kale is known as a “super-food.”

Kale should be washed thoroughly by submerging into a deep bowl of cold water and stirring to release dirt trapped in any curls of the leaves. Kale lasts up to about one week if wrapped in a damp towel or plastic bag in the refrigerator.

Recipes:

 

13718140_619980988150207_525055608_o

Mizuna

Mizuna: The taste of mizuna has been described as mildly peppery or slightly spicy–but less so than arugula. Mizuna keeps well in the refrigerator for approximately 5 days. Rinse and dry the leaves before storing. Wrap in a paper towel and seal in a plastic bag.

To prepare: trim a few inches off the base of the plant. The plant is best cooked with steamed, boiled, stir-fried, or included in soups or casseroles.

Recipes:

 

In dirt, feathers, and hope,

~The Movement Ground Farm Team

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s