Eureka Organic Farm CSA Week 2 Newsletter, 7/1 and 7/4 - All shares!

The scape is the flowering part of the garlic plant that emerges in June. I don't have garlic growing this year, these scapes are bartered with beloved Weathersfield farmers Marina and Hank. Garlic scapes have a milder garlic taste and can be substituted for garlic. To store: Store scapes unwashed in a loosely wrapped plastic bag in the refrigerator for up to 6 weeks. To prep: Chop off the very tip and woody parts of the stem. Then mince finely and use in place of garlic. To use: Garlic scapes can be chopped or diced raw into green or pasta salads, sautéed in place of bulb garlic, sprinkled onto pizza, eaten raw, or used anywhere garlic flavor is desired. They're also great grilled. To freeze: Scapes can be chopped and flash frozen in Ziplock bags. 

Kale is a member of the brassica family. Kale comes in blue-green, reddish green, and red varieties and may have flat or curly leaves. All types of kale have thick stems. It has a mild cabbage flavor when cooked. To store: Place kale unwashed, wrapped in a sealed plastic bag in the crisper drawer of the refrigerator. Best used very fresh, but may last for a week. To prep: Wash leaves in basin of lukewarm water to remove grit. If your greens have thick stems, you must remove them. Fold each leaf in half and slice out the stem. Then stack the leaves up and slice them diagonally into 1-inch-wide strips. To use: Sauté in olive oil. Use in soups, spaghetti sauce, pesto, quiche, or kale chips. You can also eat the stems. To freeze: Remove stems and chop or tear kale roughly. Put raw into plastic bags, squeeze out air, and freeze. May also be blanched and frozen like spinach.

Lambsquarter is a super green, higher in nutrients than spinach and equally tasty. Although it's considered a weed, I've included it in this week's share because my regular spinach has gone to seed, and this is a nice substitute! Use these greens like you would use spinach.  To store: Spin water out of leaves and store in a plastic Ziploc bag with a dry paper towel inside to absorb moisture. To prep: chop or mince leaves and stems together. To cook: Sauté until tender in a covered pot or large sauté pan with olive oil, a pinch of salt, and garlic or onion. Lambsquarter is done cooking once wilted, which should only take a minute or two.

To store: Remove radish leaves if they are still attached. Store the unwashed greens in a loosely wrapped plastic bag in the crisper bin of your refrigerator. Store radish roots unwashed in a plastic bag in the refrigerator for 1 week. To prep: Scrub radishes well. Trim off the stem and rootlets. To use: Eat radishes raw with a sprinkle of salt. Slice radishes into matchsticks or grate them and add to slaws and salads. Try small young radish leaves in salads or scrambled eggs. Blanch whole radishes in boiling salt water for 5-10 minutes, or steam them until just tender, 8-12 minutes. Top with butter, salt, and pepper or with a vinaigrette. They’re also great grilled and pickled. Radish greens are slightly hairy and are best cooked or blanched.

Swiss chard has expansive, pocketed leaves with stems in a spectrum of colors: red, white, green, yellow. It is actually in the beet family but doesn't develop a bulb. Its leaves are more tender and delicate than other greens. Eat small leaves raw in salads and blanch or steam larger leaves. You can freeze chard for recipes later. To store: Keep dry, unwashed greens in a sealed plastic bag in the refrigerator up to 2 weeks. To prep: Wash leaves in basin of lukewarm water to remove grit. Remove the thicker stems by folding the leaves down the center and cutting out the stem. Stack several leaves on top of each other and slice into 1-inch wide ribbons. To use: Add uncooked greens to a mixed green salad. Steam stem pieces 8-10 minutes, and leaves 4-6 minutes. Or sauté greens until tender in a large sauté pan with olive oil, a pinch of salt, and garlic or onion. Watch for color to brighten as this signals they are done. Serve cooked chard alone as a side dish or use them in soup or with pasta, beans, rice, or potatoes. Chard also goes great in stir-fries or in any recipe calling for spinach. To freeze: Blanch washed greens for 2-3 minutes. Rinse in cold ice water to stop the cooking. Drain and freeze.

Summer squash is a general term for 70 different types of fast- growing, tender-skinned, soft-fleshed squash. Zucchini is the most famous, followed by yellow squash (either straight or crookneck), and scallops (or patty pan) which look like flying saucers. If you get a giant-sized zucchini, use it for making zucchini bread, or scrape out the seeds and use the flesh as normal. To store: Store squash unwashed in a perforated plastic bag in the vegetable bin. In the refrigerator they keep for about a week. To prep: Rinse under water to remove the dirt or prickles, and slice off the stem and blossom ends. Then slice or chop. Scrape out seeds from baseball bat sized zucchinis before using them to bake. To use: Slice tender, young summer squash raw into salads. Try them in stir-fry or with pasta. Lightly steam (4-5 minutes) and dress them with fresh herbs or pesto. Or coat squash lightly in oil and roast at 350 degrees whole or sliced in half for 15-45 minutes. Stuff whole squash with your favorite stuffings.