Flushing CSA (Week 4)!

Hello CSA members,
Lots of leafy greens last week, yet still tons of variety. For new members – we hope garlic scapes proved to be a delightful new treat; returning members hopefully rejoiced in seeing them again. Scapes are only available for a very short window – its likely we won’t see any more this year. As the season progresses the variety in share contents will become even more pronounced.

We want to thank our volunteers and site supervisors last week for a job well done!  

This week’s volunteers are:   

shift 1 (4:45pm-6:30PM)
Larry Leung, Jeannie Williams & Cheri Herrmann
​shift 2 (630pm-815pm)
Dionne Rocke, Amanda Pagano, Joyce Molach

We are still looking for some high school volunteers if you know any teens with a service commitment to fill.

Dairy & egg:

To those with milk (goat or cow) or egg shares: please bring your [rinsed] milk jars back, as well as your empty egg cartons, so Goodale can re-use them.

Notes to all

Please remember to sign in! Occasionally a volunteer is distracted and forgets to insist, please try to remember yourself.

And please let us know if you can’t pick up your share. We will do our best to work out a plan for an alternate pick up time for you, but even if you definitely are forefiting, please just drop a line (email, text, phone call, Facebook message, etc). 

Also if you notice anyone wander in off the street looking to buy vegetables, please direct them to the shift coordinator or to the volunteer table where we have flyers explaining what the CSA is, and how we work.

If you are volunteering this week, it is absolutely essential that you read the volunteer directions below. The directions are slightly different than last year, so even seasoned members need to read!

​​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.

Upcoming:

On Saturday July 8th, our members have been invited to an exclusive tour of the farm at Queens Botanical Garden. We know many members simply cannot make it out to Golden Earthworm, so this is a great opportunity to see a working farm right here in Flushing. We will have a sign-up sheet closer to July 8.

This week in the shares:   

Napa Cabbage – Napa Cabbage is a mild-tasting Chinese cabbage that differs from a more common red or green cabbage in it’s elongated shape, ruffled leaves, and wide white stems. Napa Cabbage is high in Vitamins A and C, as wells as potassium and calcium.  Napa cabbage is great raw, in Asian slaws and commonly used in kimchi, an Asian fermented dish.  If you don’t think you don’t like cabbage, try this in a salad.  I think you’ll love it!
StorageIn an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked.When to use: Within 5 days.

Green Kohlrabi – A member of the cabbage family, this funny looking veg needs to be peeled.  Inside it’s crunchy and delicious raw in a salad or slaw, or cooked in stir fries and soups.  Very versatile!
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw or cooked.When to use: Within 5 days.

Cilantro –  This herb adds wonderful flavor to soups, salads and sauces!  Too much cilantro to use right now? Freeze it!
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw When to use: Within 3 days.

Spinach –  This is the next planting, so it is extremely tender.  Best eaten raw in a salad.
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw is best, or gently wilted.  When to use: Within 3 days.

Bok Choi OR Japanese Salad Turnips –  You will receive one OR the other….these items are currently in rotation.  The turnips don’t need to be peeled and the greens are delicious too!  On the bok choi, both the stalk and the leaves can be eaten raw, or cooked. Whether they’re stir-fried, gently steamed or added to soup, Bok Choi is easy to prepare and a nutritious addition to meals. Separate the leaves from the stalks, as the thicker stalks take longer to cook. Rinse well and drain, then shred or cut across the leaves, and cut stalks into small slices along the diagonal, saute with a small amount of water or chicken stock.
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw or cooked.When to use: Within 5 days.

Green Romaine Lettuce – The Romaine lettuce loves the hot weather.  It’s crunchy and holds up well to heavier dressings and toppings.  Perfect for Caesar salads.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad.When to use: Within a week.

Toscano OR Red Kale –  Perhaps the most nutrient dense and versatile green?  Yes! This one is great for kale chips, soups, thrown in smoothies, anything and everything!
StorageIn an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked.When to use: Within a week

Recipes

Braised Kohlrabi
Napa Cabbage Salad with Cilantro
Sauteed Baby Bok Choi

Tons more recipes, cooking tips and photos from fellow CSA members on our 
FACEBOOK CSA MEMBERS PAGE!

 
 Notes from the farm:
 
Welcome to the fourth week of the season!  This week we celebrate the summer solstice and the first harvests of our hot weather loving crops.  Greens continue to come in at this time of year, but we’re now harvesting more “summer” produce like napa cabbage and kohlrabi.  The next few weeks will bring member favorites like fennel and green onions.  There’s always something new just around the corner…

Hope you all have a great week!  xo Maggie

GOT TIPS? Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on ourFACEBOOK CSA MEMBERS PAGE!  (It’s a private group.)

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