So I will admit, I have not done my best with my share this week. Part of the problem has been my refrigerator being too cold (?) and wilting my swiss chard and my turnip greens. I still have a ton of stuff left, but I am hopeful that I can use the majority of it on an impromptu dinner party I am having tomorrow night. It has also been 98 degrees and humid, so things like soup, swiss chard pie and even stir-fry are out till it cools off. My haul was a big one this week!
1 bunch of basil
1 head green leaf lettuce
1 bag of snap peas
1 bunch haruki turnips
3 pickling cucumbers
1 salad cucumber
1 yellow squash
1 zucchini
2 bunches of amaranth greens
My first cooking foray was to make zucchini muffins from FatFree Vegan Kitchen blog and they were amazing and healthy. You should give them a try even if you're not vegan!
I have also eaten a lot of salad this week and enjoyed walnuts and cranberries on top of my lovely green leaf lettuce with a balsamic dressing. I will you know how my meal for tomorrow comes out, I am hopeful to use everything I have left up. I am angry at myself for not making better use of this weeks share, I had planned on using it tonight, but tomorrow looks to be cooler. I will say that I ended up throwing out my amaranth because it was so wilted from my fridge, I can't bring myself to get rid of the swiss chard. I will do better next week!
I don't know if wilting has to do with temperature? One way to prevent wilting is to keep the greens in an airtight bin (large tupperware type containers) or even a plastic grocery bag cinched tight. Then, no matter the temp they will stay firm. If you are only keeping them for a day or two you can also just store them in water in a jar like a bunch of flowers.
ReplyDeleteI'm a farmer dave CSA member too, btw.