We want to thank our volunteers and site supervisors last week for a job well done!
This week’s volunteers are Miranda, Alexis, Teresa and Michelle. The site supervisors are Jamie and Larry. There will be 4 HS volunteers this week.
A note to all: please remember to sign in! Occasionally a volunteer is distracted and forgets to insist, please try to remember yourself. We have had a couple of folks forget in recent weeks and it causes stress as we wind down and count more cards than boxes left over. Also if you notice anyone wander in off the street looking to buy vegetables, please direct them to the volunteer tables where we have flyers explaining what the CSA is, and how we work.
Some newsworthy information from your farm, Golden Earthworm :
There are flower/herb shares this week.
This week we welcome back Spice Tree Organic spices.
We have new flavors of S & V Jams for sale – Mango, Pineapple and Kiwi.
We are offering an intern position of Media Director to our members’ families, specifically for those in the 10th grade and beyond. It would be a minimum of 5 hours per week and they could do this at our pickups. The position entails maintenance of our Flushing CSA website, Facebook, Twitter and Instagram accounts. Let us know if your child or family member is interested.
Even if you are not volunteering this week, it is a good idea to become familiar with them so you understand exactly what’s going on.
This week in the shares:
Golden or Red Beets – DO NOT DISCARD THE TOPS! They are best part! The beet tops (or beet greens) are a vegetable all on their own. They can be cooked like spinach, chard or any other green. Just rip off the stems and store the tops and the bottoms separately. They’ll last longer that way. How to cook the beet roots? The easiest way is to boil them until tender – then slip off the skins once they’ve cooled down and you’re ready to use them any which way.
Storage: Store the tops and the beet roots separately in an airtight (plastic) bag in the refrigerator. Uses: Raw/CookedWhen to use: Within 5 days.
Saladette/Cocktail Tomatoes/Cherry Tomatoes – We’re rotating through the small tomatoes so that everyone will receive either cherry tomatoes or cocktail size tomatoes over the next few weeks. These little tomatoes take A LONG TIME to harvest by hand, so we need to space out their harvest when we have time in our schedule. Thanks for your patience!
Storage: On the counter until they are a deep red/yell0w/orange. At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/CookedWhen to use: Right away when deep colors.
Romaine Lettuce – Crunchy and sweet!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 5 days.
Freshly-dug New Potatoes – Varieties will change through the week….yellow or red. These are unwashed so that they will store longer at your home. Please try to eat them within a week.
Storage: In a cool, DARK place Uses: Cooked When to use: Within the week.
Zucchini/Summer Squash
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days.
Long Peppers
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days.
RECIPES
Roasted Beet Salad with Oranges & Beet Greens
Acorn Squash – 10 ways to enjoy
Roasted Potatoes with Garlic, Lemon & Oregano
Flushing Community Supported Agriculture 