Flushing CSA (Winter Share): Pickup #1

Welcome to Flushing CSA Winter Share 2017 – 2018 season!

Our first pick-up is tomorrow, December 14th and our pick-up hours are 5:30 pm – 7:30 pm inside the loading dock area of Town Hall.

As expected, our veggies this week are mostly root vegetables, but we also have collard greens and red cabbage.

Apple (1 bag) and Apple Cider (1 bottle) shares for those who get them.

There is also a Lewis Waite delivery tomorrow so be sure to remember to tell your volunteers to give you your orders.

Just a reminder, the 2017-2018 winter share delivery schedule is as follows:

December 14th

January 11th

February 8th

March 8th

This month’s volunteers are:

Shift 1 (5:15-6:30 PM)

Caroline Lane and Judy Karlin

Shift 2 (6:30-7:45 PM)

Anne Siegel

We will be selling our usual vendor items: S & V Jam, Queens Hot Sauce.

And please, follow us on Instagram! @FlushingCSA and hastag your shares and recipe creations #FlushingCSA

In the shares

Carrots – Sweet and juicy. This variety grows well in the cold fall and stores well as long as you keep the moisture in. (See storage tips above.) You do not need to peel these. Just scrub the skin with a vegetable brush. If you’re used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don’t want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Green Cabbage – This variety holds up well through the winter months. Have you tried cabbage soup? You should!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Rutabaga – This root vegetable is particularly delicious made into “fries”. It also makes a great mash. Super nutritious and delicious alongside any main course!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Potatoes – The varieties are mixed on these potatoes. Just remember this good rule of thumb…Rough skin? Best for mashed or baked. Smooth skin? Best for roasting. When in doubt, use them for whatever recipe you want. They’ll do fine! My kids are loving potato leek pancakes right now, so check out that recipe below.
Storage: In an cool (not cold) DARK place. Uses: Cooked. When to use: Within 3 weeks.

Small Red Cabbage – I’m so in love with red cabbage. It’s just a bummer that it’s much harder to grown than the green variety. The heads are small, but they are so pretty!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Collards – These sturdy greens get sweeter in the cold weather! I am loving them steamed with olive oil, umeboshi vinegar and garlic right now. Also great in a casserole or in place of kale in any recipe.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Leeks – These beautiful leeks pair perfectly with the roots for gratins, stews, soups and more! You can always use leeks in place of onions in a recipe.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

BRIERMERE FARM APPLE SHARE – Winesap and Jonagold Varieties