I’m trying to think of a name for this post series. CSA:WTF has crossed my mind, or maybe a little less crass; CSA:Q&A?
One of the major hurdles to buying and eating local/real food is not knowing what to do with it. Recipes are easy enough to find, but kitchen and food skills go beyond a simple recipe. Knowing how to choose, store, prepare AND eat food are all essential skills.
I received my first CSA veg share today from Salt of the Earth Farm here in Kingston. Included in my local food goodie box were; kale, spinach, chard, cilantro, radishes, lettuce and garlic scapes.
I’m going to show you how to store the early summer produce to get the longest fridge life out of them.
The leafy greens, kale, chard, lettuce and spinach can all be treated in the same way. Here is a restaurant trick to keeping greens on hand, ready to use and fresh.
Fill a sink with nice cold water, trim off any browning/wilting pieces and give each type a nice refreshing bath.
Scoop them out of the water and transfer them to a table lined with clothes/towel. Let them dry, give them a gentle pat with another cloth if need be. Line a few containers with tea towels or some other cloth. The crisper drawer from your fridge is perfect for this.
Place the greens into their containers and put them in the fridge. Now you have clean greens ready to be grabbed when ever you need them.
The rest are fairly easy to get ready. Trim off the radish greens, give them a quick wash. If you aren’t going to get to eating them within a day or two, toss them in a jar with enough water to cover and they will keep their crunchy texture and peppery flavour for 4-5 days in the fridge.
Keep the roots on the cilantro and stick it in a jar with a bit of water. Give the garlic scapes their own jar and place them both in your fridge.
Simple enough, right? It makes a world of difference when you get these stored right away in the right conditions.
What do you think, CSA:WTF? or the more tame CSA:Q&A?